Gourmet Food Supplie Chapter 171: Definition of Delicacies

Chapter 171: Definition of Delicacies

Translator: Xiong Guoqi Editor: DesTheSloth

Yuan Zhou responded to Wu Hai’s question with an affirmed answer. The reason was very simple. He believed his craftsmanship could offset the defects of Boss Tong’s white rice.

Wu Hai said directly, "Since your dishes are so delicious, how can she eat anything else?"

By his standards, he would rather eat the dishes without white rice than eating inferior rice along with the delicious dishes.

"Eat your food. People are waiting behind," Yuan Zhou signaled him to hurry up as many customers were still waiting in line.

Wu Hai turned the head and found the line was indeed getting longer. With his two small tufts of mustache turning up, he said proudly, "My home is near ."

As this guy always looked for trouble every day, Yuan Zhou just ignored him and went back to the kitchen to cook dishes.

The main ingredient of Steamed Tofu with Minced Pork was tofu, which was made by Yuan Zhou himself. Since it was used for steamed dishes, it was definitely tofu from the north school.

First of all, Yuan Zhou was quite satisfied with the raw ingredients. The soybeans provided by the system were all plump and uniform in the size, looking round and lovable. After being soaked in water and becoming bloated, they carried a faint aroma of bean flavor in the atmosphere, Each of them looked chubby.

For this time, Yuan Zhou used the stone mill to grind the soybeans manually. After grinding carefully thrice, he filtered the soybean milk to be used later. Then he added the brine water inside to solidify the soybean milk. During the process, the spring water taken from the mountain streams was used.

The scent was pure and sweet. Taken during the winter, the spring water carried a faint cool air. Yuan Zhou then poured the solidified soybean milk directly into the bamboo frame. The subtly-woven bamboo splits left clear and visible patterns on the tofu, as if they had been allocated beforehand.

With every piece being identical in the size, the finished tofu was white and tender. While it emitted a strong aroma of bean flavor into the atmosphere, it also carried the sweetness of the spring water.

"Hua Hua