Hello, everyone. Hi, everybody. Today we're trying to cook Tofu flower. I will try this black soy beans first time. Try to make tofu flower with black beans. And for the yellow one, just use the traditional method. Okay I remember the last time I made tofu flower was about three years ago. Let's try it again today. Also today I'm going to show you what we do with New food, trying out the new dishes. This camera is recording right now. Here is the cameraman, in the back. Here are also my Auntie. That's another cameraman in the back. Here is Uncle. And Yang Han. Okay We've soaked the beans in advance. Let's get into it. That's the one. Look at that. That's the mill. We'll use it to mill. Mill down the soaked soybeans. And this is for you, come on, let's do it. Use this machine to process the black beans. Then we use the stone mill to push the yellow beans. Manzi and Yang Han, you two make this one. Okay Get all black beans ready. And I'll mill the yellow soybeans with my uncle and aunt. The cameraman will help us in a minute. If we are tired. I made this dip sauce in advance. This is for dipping. And then this is Dan Shui. This is diluted six times. This is the original Dan Shui. This is a bit toxic without cooking. Put it in a safe place (out of the reach of children). Okay Come on Let's get going. Add it in. Here we go. Push the mill. Get the Kong Fu ready. Get everyone involve This is very fine. Very fine. Do you need more water? Uncle This mill does need more water. Okay No wonder Why isn't it coming out? No beans coming out. Add in more water and see if it's okay. Still not coming out. How come? Let me have a look. Give it a poke. Did we done it in wrong rotation? Eh, that's the way to do it. It's the other way around, isn't it? It's the other way around. No wonder. It's worse to push in another rotation. Not working, look. It's still the same. It's still the same. It's not going down any more. I'll try again. It's too slow, isn't it? We done it too slowly. Okay, I will push it faster. I don't think it's a matter of pushing fast or slow. Is the mill get bad teeth or what? Let me do it. I'll add add beans. Uncle you push it. Okay, I'll push. More coming. You're not supposed to do this. You're the boss. Look what I'm pushing up. Look at it. It's coming out smoothly. It's coming good. I am good at this Why does this happen? It's coming out good with Uncle. Why I cannot do it? The main reason is that you've barely pushed a mill before. Auntie. I didn't put the right amount of force on it. The beans won't go down. Two people pushing? It's always a two-person job. You're joking with your uncle, right? Stupid. I also pushed it alone too. It suppose to be two people. You should do it with your Uncle. It's one person pushing and one person pulling, isn't it? That's right. There are always two people pushing the mill. It's not that easy for one person, I'm telling you. I've been pushing all by myself. It's not that sufficient. You're kidding me. No, no I can still push it. I didn't know about this. You'll be tire after not too long. You see? Two people can mill faster. Two people definetly better, you fool. It's still the same if one person pushes it. It's going fast. All right, let me give it a push. I got it. Let me do it alone. Auntie, you add beans. Yes Your uncle and I can push this easily. What do you mean? I don't know. Xiao Wu, you push this for a bit. You do it. Get in line. You got a lot of force. Check everyone's force in this row. Some of you may not be able to push. If you can't, you can eat the dregs. If you can, you can eat the tofu flower. (Jie may be) seeing the mill for the first time today. You. It's not good to push like that. It's full, get a spoon to push it in. Use this ladle? It's okay. It's good, isn't it? Let me push it a little bit. Come on. Two people pushing? One person. Not so heavy. Okay, you guys go that way. Look at the black bean. This mill is good now. This bean is black on the outside and green on the inside. The peel is black. Okay Use this machine for this bean. Come on. You guys. Make it finer. Blend it for longer time. Finer and longer. Blend for more. This mill is good. Bad teeth It's been a long time since I pushed this mill. These two pros are here. "Pros" Eh, slow down. If you push it too fast, it won't grind. Slower That was fast. Slow down. What's the name of this bar? It's called a gaffer's pole, isn't it? Here was a recite the mnemonic. What? Pushing the mill, back off, mind the pole hits the dog's head. What does that mean? Don't crowd here, right? I think it is. Then you do this and I'll push. You do this. Push the mill. Don't hit your dog head? Look at the way of pushing. Look at that stick coming up and down. Okay, that's it. A big pot full. That's a lot of soybean juice. Good. Push. Good. Prepare to cook. It's not that much. It's a lot of bubbles. It's just a lot of bubbles. I have a feeling this wok won't even fit. It'll fit. If we don't drink soy milk. I will pour some of this oil down into it. Pour in some oil. Uh-huh. Do you know what that does? I don't know. Scattered bubbles. What else? You didn't stir the wok. The bottom will get burnt. If there's oil in the wok, it won't make a mess. Start boiling. Yes After the soy milk is boiling. Add in some cold water. Then heat it up until boiling again. Boil it three times in total. Add cold water three times and boil it three times. Then the soymilk is ready. Okay I'm turning off the fire here. Now strain the soymilk. It's raining a lot today. It's a big one. That's about it. Okay Dump out that dregs. Okay, soymilk is good now. Let's take a look at the dregs. The flavor is okay. This is the black beans. In terms of dregs, The white one is not as good as this black one. But in terms of the milk, you see. Same weight. A big tub of soy milk. For black beans. About half as this. The black beans are much less. Here we go. I'm using this needle. Suck up a tube. This is not diluted. For this dish, we try a lot in Chengdu. We've tried at least 50 times. And the dip. We've experimented the dip more than a hundred times. Because if I want to open a Chinese restaurant in the future, I'm going to serve Tofu flower. If you serve it, you should do it good for the customers. So you have to study it thoroughly. This salt brine, in order to control its amount I use a syringe with needle. It's going down, drop by drop. It's going very evenly. Come on, Uncle, help me out. Push it bit by bit. You're so fast! Don't push so fast. No good, no good. It's too fast. It's way too fast. The slower you add it, the more tender the tofu flower will be. The faster you do it, the older it gets. Look, it's coming. It's on fire! You see? You see, there's a little bit of the condensation here. It's white. You see that? I see it. For this dish In fact, you can just ask the tofu maker to make it in the kitchen. But I still need to know everything myself, you know? You need to know the method. Know what's a good douhua and what's a bad douhua. You have to know what you're doing. See? There is tofu flower. It's almost done. We went to heat it up before they were formed. Did you see this? Let it set and then reheat it. Let it settle down. All right, I'll leave this to you. I'll heat this up. You see, now let's start squeezing down gently. You will see The tofu flower are coming out. It's more flavorful when it's a little older. The more tender, the amount is more. But it doesn't have enough flavor. Good This is good enough. Now just turn on the heat a little bit to keep it warm. Just keep it warm. I'm going to make a stir-fry. Where's the kidney? Let me make a stir-fry spice kidney. Just do it. Good. This is for kidney? Yes, kidney. Okay Let's eat soon. Rice Stir-fried kidney Tofu flower Pour in Come on. This thing is so nice. Let's eat! Okay, let's scoop up the tofu. Scoop up. It's so tender. Look at it. It's bouncy. Woah! Uncle sit over there. Okay And rice. Let's make a big bowl. The top is tender, the bottom is old. Come on. I'll eat from the red bowl. Let's have a big bowl first. This will come later. Sit there. This one's so old. And a bit loose. I don't think the black beans are good at this. It's not very well formed. It's not pressed enough. It's falling apart. Falling apart. First time eating this. First time eating black bean tofu. Okay Eat I'll try the taste first. Come on. Come on. Eat this first, Uncle. It won't be crunchy when it's cold. It's still crunchy. Let's give it a try. The oil was a bit hot when it went down. And this one's getting lumpy. What's the difference between the black one? Uncle It doesn't have the same flavor. The flavor is not that good. There's still not much tofu flower out. It's only half full. So the black beans aren't very good. I like the black one. I think this black one is okay. It's just a bit old. This dip is a little dry. Give it more oil. Give it a little more oil In the 50's and 60's this was the meat! The taste is same as a restaurant. This one. The kidney. This kidney is very good. Stir-fry it in a short period of time. Very crunchy. Today's rice is not enough.
