EBE Chapter 172 Soybean Sauce
Chapter 172 Soybean Sauce
After a long time, the carriage slowly stopped, and Mu Qingfeng's voice came from outside the carriage: "Miss Cheng, we're here."
Cheng Yuntao and Jiang Yu got off the carriage one after another. The cool night breeze made Cheng Yuntao shiver.
Mu Qingfeng adjusted the reins and said expressionlessly, "I will come to pick up Miss Cheng on the fifteenth of next month. I hope Miss Cheng won't forget."
Cheng Yuntao nodded absentmindedly and replied softly, "I understand."
The sound of horse hooves gradually faded away in the silent night. Cheng Yuntao kept staring at the direction the carriage left until she saw it completely disappear at the alley entrance. Then she pulled Jiang Yu into the yard, her movements hurried and a little flustered.
Jiang Yu was a little surprised by her series of actions. Before he could ask, Cheng Yuntao turned around and grabbed his arm tightly: "Jiang Yu, come into the house with me quickly. I have a lot to tell you!"
The two of them walked quickly into the house, and Cheng Yuntao couldn't wait to pour out all her experiences at Ji's house tonight.
From Shen Linfeng's deliberate difficulties, to how she tried her best to cook in response, to the fact that Shen Linfeng knew about their falsified household registration and used it to threaten her to pass on the information, Jiang Yu's face became more and more solemn as he listened to each and every thing.
After saying this, Cheng Yuntao suddenly felt a little dry in the mouth. She stood up and walked to the table, picked up the teapot, and brewed a cup of tea. The slightly cool tea slid down her throat, temporarily suppressing the anxiety in her heart.
"No wonder I felt uneasy when I first saw Shen Linfeng," she put down her teacup and couldn't help but complain, "It turns out that he found out about my relationship with Shu Lan and wanted to use this opportunity tonight to teach me a lesson."
A hint of determination flashed in Cheng Yuntao's eyes. "But no matter what he says, I will never betray Shu Lan. If I really see her again in the future, I will definitely find a way to help her hide from others and avoid Shen Linfeng's pursuit."
Jiang Yu looked at Cheng Yuntao's exhausted face and said distressedly, "Don't worry too much. There will always be a way to solve the problem. It's getting late now. You've been tired all day. You should rest first."
Cheng Yuntao nodded, forced herself to stay awake, and said good night to Jiang Yu. Jiang Yu sighed softly, turned around and left, closing the door.
Cheng Yuntao fell headfirst onto the bed, staring at the dark ceiling, her thoughts in a mess. Full of worry and anxiety, she fell into a deep sleep.
……
As the morning light gradually brightened, the person on the couch slowly woke up.
The troubles of last night caused Cheng Yuntao to feel a dull pain in her temples. She raised her hand, gently rubbed her forehead with her white fingertips, and slowly stood up.
She walked to the window and pushed open the lattice with her bare hands. The sunlight poured in, shining warmly on her body. The fresh morning air, wrapped in the fragrance of flowers, blew in her face. She took a deep breath and felt the sadness in her heart instantly dissipate. She felt refreshed and her eyes were more relaxed.
Then, Cheng Yuntao seemed to remember something and ran towards the yard with light steps.
Earlier, Cheng Yuntao bought a batch of plump, clean soybeans and brewed a jar of soy sauce himself. According to the date, it was almost done, so he had to go and take a look.
Cheng Yuntao walked quickly to the corner of the yard, where the large vat stood steadily beneath the dappled shadows of the trees. She leaned over and peeled back the white cloth covering the mouth of the vat. A rich, mellow aroma of soy sauce, with a distinct fermented aroma, instantly filled her nostrils and made her smile.
"It should be possible." She murmured softly, her eyes full of anticipation.
Cheng Yuntao picked up a long-handled wooden spoon that had been washed and dried nearby and carefully dipped it into the vat. As the spoon dipped in, a soft "gurgle" sounded, and ripples of soy sauce began to form. The thick sauce slowly slid down the side of the spoon, gathering in the spoon into a small pool of dark brown "clear spring," an alluring red that shimmered with a warm sheen in the sunlight.
She lifted the spoon to her eyes and examined it carefully. The soy sauce coated the sides of the spoon, forming an even film and a thick texture—a sure sign of a successful brew. She dipped her fingertip into the wooden spoon and tasted it. The salty and fragrant flavor instantly exploded on her taste buds: a perfect balance of savory and fresh, with a lingering aftertaste and a hint of sweetness.
Premium traditional soy sauce boasts a vibrant red hue, resembling amber. In sunlight, it shines through with a translucent, lustrous, naturally rich reddish-brown hue, a truly breathtaking sight. Upon opening the lid, the rich, distinctive aroma of soy sauce and esters fills the air, a rich, deep, and mellow fragrance devoid of any pungent odor, a truly mouthwatering experience.
The salty, savory flavor gradually develops, followed by a light sweetness. The mouthfeel is rich, smooth, and layered. After swallowing, the aftertaste lingers, leaving a lingering fragrance on the lips and teeth, without any bitterness. If filtered through fine gauze and poured into a white porcelain bowl, there should be no visible impurities. The liquid is pure and uniform, demonstrating its superior quality.
Staring at the shiny soy sauce in the large vat in front of her, Cheng Yuntao's mind instantly emerged with a series of delicious dishes that could be cooked with this soy sauce.
First, the tofu is pan-fried in soy sauce. The tofu is sliced into even, thick slices and placed in a hot pan of oil. With a sizzling sound, the tofu's surface gradually becomes golden and crispy. Then, the carefully brewed soy sauce is drizzled over it. The salty aroma of the soy sauce blends perfectly with the tenderness of the tofu, coating each piece of tofu in a bright red sauce with an alluring color. Take a bite, and the crispy exterior and tender interior of the tofu melt between your teeth, the aroma of the sauce spreading across your tongue, leaving you with a sense of complete happiness.
Next up is the eggplant in soy sauce. Dice the eggplant and stir-fry until softened. Pour the soy sauce slowly along the edge of the pan, and the eggplant absorbs the sauce's flavor, becoming a rich, savory, and creamy dish. It's a delicious and delicious dish that goes really well with rice.
There's also soy sauce-pickled eggs. Fresh eggs are boiled, shelled, and placed in a container filled with soy sauce, allowing the sauce to permeate every inch of the egg white. Over time, the egg white becomes translucent and takes on an alluring, sauce-colored hue. Biting into the egg, the salty, fragrant soy sauce flows into your mouth. The crunchy texture of the egg yolk perfectly complements the richness of the soy sauce, creating a savory and fragrant dish. Whether enjoyed with rice porridge for breakfast or as a side dish with alcohol, this dish is truly a must-try.
However, the process of brewing soy sauce is indeed very complicated.
First, select a dou of clean soybeans and simmer them over low heat until the beans turn red. Serve with the beans and juice. For every dou of soybeans, add 24 jin of white flour. Mix the beans and juice together and stir evenly. Divide the flour into bamboo or wicker baskets, spread it thinly and compact it, place it in a draft-free area, cover it with straw, and let it sit for seven days. After seven days, remove the straw, dry it during the day, and harvest it at night until the fourteenth day. If it rains, the drying period is extended until the bean and flour mixture is completely dry. This is the basis for making soybean paste.
Once you have a dou of high-quality soybean paste, take five dou of well water and pour it into a vat. For every dou of soybean paste, add 15 jin of raw salt. Place the salt in a bamboo basket or dustpan, wait for it to dissolve, skim off the residue, and pour it into the vat. Then, place the soybean paste in the vat and expose it to the sun for three days. On the morning of the fourth day, use a wooden rake to rake and stir the bottom of the vat. Do not stir while it is hot. After two days, rake and stir again as before. Repeat this process three or four times. By the twentieth day, the soy sauce is ready.