Flowers in full bloom

Chapter 444 Again

Hua buds were made using both methods, and she herself prefers to drink something sweet.

However, she also wanted to give some to Marquis Pei, so she deliberately did not put sugar or honey in a few jars. Instead, she poured wine directly into them and added some wolfberries. After sealing them, she stored them in a ventilated and dry place.

Half a month later, the mulberry wine is ready to drink. The originally colorless wine has now turned slightly red and is pleasing to the eye when poured into a white porcelain bowl.

Take a sip, you can taste the light sweetness of mulberry and the fragrance of wine, the taste is very special. Mulberry wine can not only relieve visual fatigue, but also blacken hair, strengthen spleen, and is very nutritious.

When the mulberry wine was ready to drink, Hualei sent several jars of mulberry and wolfberry wine to Old Marquis Pei, who was so happy that he would drink a glass of it every night.

In addition to mulberry wine, Hualei also gave Lord Pei some mulberry leaf tea, which was also made by Hualei herself.

Because in addition to mulberries, Hualei also picked a lot of mulberry leaves. Mulberry leaves are also called fairy leaves, which is a good thing and has many health benefits.

Wash the tender mulberry leaves you picked, and it is best to wash them several times, because mulberry leaves are not only loved by silkworms, but also by many insects. If you don't wash them thoroughly, the mulberry leaf tea you make will not be perfect.

After cleaning the mulberry leaves, cut off the hard petioles underneath, then cut into small pieces, place them on the steaming rack, place them over boiling water, and steam them for half a cup of tea to remove the bitterness of the mulberry leaves.

After cooling, rub the leaves in the same direction with your hands to let the juice overflow and adhere to the leaves. Then shake the leaves apart, put them in a bamboo plate, cover them with gauze, and put them in the sun to dry. After drying, you can seal them in a small pottery jar for storage.

When you are ready to drink it, grab a handful of mulberry leaves, put them in the teapot, pour boiling water over them, simmer for a while, and the light green mulberry leaf tea is ready to drink.

Mulberry leaf tea is rich in amino acids, vitamins, minerals and a variety of active substances. It also has a variety of effects such as lowering blood sugar, lowering blood lipids, and delaying aging. Lord Pei, who is already over 60, can use it.

After making mulberry leaf tea, Hualei started to use mulberry leaves to make delicious food.

After cleaning the mulberry leaves, pour boiling water over them to kill the bitter taste. Then put them into a stone mortar without adding water, crush them carefully, and filter out the mulberry leaf juice with clean gauze.

Then add a certain proportion of filtered clean plant ash water and mix well. However, it will not solidify, so add fine powder ground from rice, stir it into a thinner paste, and pour it into the pot.

After boiling over low heat, it becomes a relatively thick paste. Pour it into a flat ceramic bowl and let it cool naturally. The mulberry leaf tofu is ready. Its emerald green color is very pleasing to the eye.

Then cut the mulberry leaf tofu into small pieces, add oil, salt, vinegar, some chili powder, scallion and other seasonings, and mix well. A delicious cold mulberry leaf tofu is ready to eat.

The taste is very good, with the fragrance of mulberry leaves and the tenderness and softness of rice tofu. It is very delicious. It can be eaten as a dish, or as a staple food with a little salt.

Looking at the pleasing green mulberry leaf tofu, Hualei's mind turned slightly. Now the tofu shop in Yuanying Village has been making tofu and dried tofu, and the tofu they make is all white.

If tofu is made into the color of mulberry leaf tofu, it will definitely sell well. So how do you make tofu green?

How about adding some edible coloring agents? This seems a bit troublesome, too labor-intensive, and may not be successful. Besides, tofu is relatively cheap to begin with, and adding coloring agents will inevitably increase the cost.

If the selling price is also added, the villagers may not necessarily buy it. If the selling price remains the original price, then I will lose money.

What should I do? Hualei thought about it for a long time, but she still couldn't figure it out. Give up, but she didn't seem to be happy about it. She always felt that she didn't understand something. So she went to the study and started to read various food books.

Don't mention it, she actually found a way. In a food book she brought back from Mobei, it was recorded that immature soybeans could be used to make green bean tofu.

When Huabud saw it, he couldn't help but feel excited. Several farms are now planting early-maturing soybeans, and it will be the time for green beans to grow next.

Unripe soybeans are green and have a high water content, so they do not need to be soaked. After picking them, you can directly add water to grind soy milk to make tofu.

So, Hualei went to Yuanying Village and picked fresh soybeans from the fields. After peeling off the hairy shells, green soybeans appeared.

Wash it with clean water, put it directly into the grinding plate and start grinding soybean milk. Then start making tofu according to the method of making tofu. By the afternoon, the tofu made with tender soybeans has taken shape.

When I looked at the flower buds, hey, they were pretty good. Although the color was not as deep as that of mulberry leaf tofu, it had a light matcha green color and looked unusually fresh and beautiful.

Hualei tried it and found that the green tofu was as tender and smooth as the white tofu, but it lacked the strong bean smell and had a light fragrance. It tasted particularly good. If this green tofu was sold outside, it would look very attractive.

In addition to the green tofu, Uncle Fu also let Hualei try the soy milk and tofu pudding made from tender soybeans. The soy milk and tofu pudding are also light green, which is particularly beautiful and delicious.

Not bad, not bad. Hua Lei was very satisfied, so he started making green tofu immediately. Of course, the price was also raised a little. It was mainly supplied to restaurants and the canteen of the Imperial College.

As expected, once the green tofu was launched, it was warmly welcomed by restaurants and the Imperial Academy. Especially restaurants, which originally only needed 50 to 60 kilograms of tofu a day, doubled it directly, and some restaurants even needed to have another delivery in the afternoon.

The most common way to cook green tofu is to eat it cold. Add a little white tofu and chopped red pepper to the green tofu, then add oil, salt, sauce and vinegar, and toss it together. It looks good and tastes good.

Of course, you can also use this green tofu to make soup, add some minced meat and lard, not to mention how delicious it is, it looks particularly cool. Of course, fish head tofu soup is also very good. In the hot summer, such beautiful and nutritious dishes are really popular.

The dining hall of the Imperial College also received an enthusiastic response. These students had never seen green tofu before, so when they saw the fresh color, they all tried it.

Therefore, the demand for green tofu in the Imperial College canteen has increased exponentially.