Pulling beans into a line

Author: Heart of Light and Darkness

Pulling beans into a line

Since the existence of soy milk maker, it has been no longer difficult for modern people to drink a sip of hot soy milk. However, no matter how advanced the soy milk maker is, it is difficult to eliminate the unique metallic atmosphere. After all, the gill is metal and the knife head is metal. Even if a coating called advanced technology is added, it cannot be completely covered.

So the purest taste of soy milk must be ground.

Cheng Lin looked at the soybeans brought by the fat man, nodded slightly and said, "It's not bad. Although it's not a top-notch variety, it's still organic green soybeans.

Master Zhou, the edamame, fried steamed buns and Bianliang soup buns for breakfast are all top-notch delicacies, which can be said to be beyond the master level. Lao Cheng, I can't find any fault.

But the soy milk for breakfast is much inferior. I guess it is probably not from Master Zhou’s work. If you really grind it, you will lose this first game. Because the content of the first game I chose was soy milk, and it must be original. If you don’t do that, you will not be able to distinguish the quality of cooking.”

He was holding his breath in his heart. He originally wanted to make a gesture and let Zhouzhou choose the content of the first beef. Unexpectedly, Zhouzhou insisted on refusing and only said that he would be the first choice of his senior!

It's OK, since that's the case, don't blame me!

Cheng Lin became famous by grinding these two pieces of Taishan green gall stones. He is also good at making tofu vegetables. One of his best skills is grinding soy milk.

He wants the boys in the kitchen of this food truck to know what real soy milk is!

"Xiaoyong, put up the grinder of my master!"

The structure of the millstone develops over time and is a process from simple to complex. In addition to the most important upper and lower grinding pieces, a complete millstone also has a grinding rod and bottom support. After connecting the center of the grinding piece with a wooden shaft, the grinding rod is inserted into the grinding piece on top to promote the milling. The grains that need to be milled are added from the material holes above.

For this reason, the upper grinding sheet will have four convex edges, allowing the operator to accumulate more grains on it at one time.

There are usually large grindings for the bottom support. Small grinding discs like Cheng Lin brought are optional. There is only a flat substrate to accommodate objects. For Cheng Lin’s disciple, it doesn’t matter even if it doesn’t.

Zhouzhou still asked the fat man to find a large-diameter stainless steel tray, which could accommodate the ground soy milk. Niu Yong carefully cleaned the grinding pieces according to the master's requirements, installed the shaft and inserted the rod, and sat on the stainless steel tray. This was considered to be properly installed.

After carefully checking the grinder, Cheng Lin nodded, cleaned his hands and began to check the soybeans soaked in water by Niu Yong more than ten minutes ago.

The method of checking soybeans was very strange. He raised his hands on the water surface, and then he slapped them down, and then pulled them out to smooth the water surface. The method was to do it casually, but the soybeans in the water were driven by the water flow, and they churned up and down in the water at a certain rhythm. At the same time, some soybeans with congenital bad, shriveled, or uneven skin color were picked out by him. Although the method of picking soybeans was very fast, none of them were picked up wrongly.

At this moment, the two "investor representatives" who were invited to be the judges, Mr. Zhang Zhouxuan, Wu Jiushu, Gu Zhiwei, Chang Jianguo, the seventh girl of Huizhou, and Su Rou and Boss Cao, were all crowded in the expanded kitchen to watch. Although outsiders like Su Rou and Cao Desheng were surprised, the insiders like Mr. Zhang Zhouxuan also looked solemn.

Cheng Lin shows how to wash vegetables by hand, which comes from the ancient Qinxing heritage. Some chef schools will also teach students a "simplified version". To put it bluntly, it is not very magical. It requires chefs to fully understand the ingredients and use more scientific methods to reduce the damage to the ingredients during the cleaning process.

If you don’t understand the importance of washing vegetables, think about what it would be like if you use a machine to wash vegetables? The damaged ingredients will directly affect the quality of the vegetables, and no matter how high the cooking skills are, they will be greatly reduced.

However, being a chef can reach Cheng Lin's level, at least he is the chef in a five-star hotel. How could he go to wash vegetables in person? There are some chefs on the water table, so the higher the level of the chef, the more you are, the more you wash vegetables, the more you will drop.

Therefore, Cheng Lin's skill in washing vegetables is particularly valuable. It can be seen that this person is not only a false reputation, but also a very serious and dedicated chef.

The soybeans were almost soaked, and Cheng Lin didn't let his stupid apprentice help him. He personally took the soybeans to the millstone, grabbed the grinding rod with his right hand and gently pushed them clockwise. Just as the millstone began to rotate, he picked up a handful of soybeans with water stains in his left hand, aimed at the material hole of the millstone, and his left hand loosened, and the soybeans fell into the material hole with water stains.

"oh?"

Experts, including Zhouzhou, were all lit up. Cheng Lin is worthy of being famous for this millstone. Most people put grains into the material holes and put them on one hand one by one. For convenience, they even directly pile up the materials on the upper layer of grinding pieces. However, Cheng Lin used the fine control of his left hand to make the soybeans fall into the soybeans in his hand one by one, and pulled out a "bean line". One of the soybeans was ordered up and down, and a layer of water film was faintly covered with outside.

At the same time, the right hand controls the rotation speed of the grinding disc. After turning steadily for a few turns, the milky white slurry has already flowed out from the gaps between the upper and lower grinding plates.

"So amazing. If I only talk about the ability to grind soy milk, I wouldn't be like this!"

Cui Zhengshan narrowed his eyes slightly. He had never been convinced of any chef except the master and Zhouzhou in his life. Even the master chefs in the eight major cuisines, he was confident that he could make these specialties that could become famous in a few months, and even surpass them!

Since he became a teacher, he has been rampant in the world and diligent in his career. He has been interested in which cuisine, so he has been thinking about it for half a year, and then he has become a famous chef in the cuisine. He has lost once in Zhouzhou, but what does it matter? The competition between him and Zhouzhou is just a friendly exchange between geniuses. What does it matter if he wins and loses?

As for the diligent weapon score and the thirty-six friends, Cui Zhengshan has always sneered at it, but it was just blown by the old guy Baiweisheng, and he couldn't take it seriously!

But he never expected that Cheng Lin, who was only ranked 36th in the Weapons, had such a method.

Cheng Lin’s method of grinding soy milk looks simple, but it is actually too difficult.

Everyone knows that when grinding beans, you usually put a handful of beans into the material hole and add water a little bit, for fear that there will be too much or less. But in this way, after the beans, no matter how well the water is controlled, it is inevitable that there will be an "addition" process, and this process is the main reason that affects the taste of soy milk.

Cheng Lin fundamentally solved the problem. He grabbed it into the basin and the amount of water and beans was matched. Then he pulled the beans into lines and let the soybeans with water film fall into the feed hole at a nearly perfect rhythm. Then he combined with the perfect push and grinding technique to get almost perfect soy milk!
Chapter completed!