A Bowl of Jjajang, The Son-in-Law of Jegalse - Chapter 514
Only Noblemtl
Fragrance
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Once at Biyeon’s Hwahwaru, he returned to Banjeom, gathered his wives, and asked for permission to enter the kitchen.
Because I’ve been sick lately, I’ve put it all together and it’s absolutely impossible to enter the kitchen without permission from at least four out of six people.
Because you can’t be tired.
Originally, it wasn’t this complicated, but with six wives, it was difficult to gather opinions, so the Ryuga Women’s Association was created.
I don’t know why, but they tried to stop us from forming the Seven Stars Association and agreed to form the Ryuga Women Association.
‘I was feeling anxious that there would be more people with the Chilsunghoe.’
It was suddenly formed based on Youngyoung’s suggestion to form a society like a triad.
“Kaga, please tell me why you convened the Ryuga Women’s Meeting.”
Yeong-young asks if he is the first chairman, as if he were a secretary conducting a meeting while sitting at the table.
He spoke in a cautious voice.
“I think I need to go into the kitchen today…”
“Nogong, what’s going on?”
“Why in the kitchen? Husband.”
“Let’s all speak in order. “Did you forget our promise?”
The wives started talking to each other when I told them to go into the kitchen, but when Youngyoung pointed out something, the wives gently raised their hands.
I thought maybe I should raise my hand and say something.
As soon as I noticed, I raised my hand and Youngyoung pointed at me.
“Gaga, speak up.”
“So, something happened at Biyeon’s Hwahwaru…”
When I was given the right to speak and explained to the wives with a serious expression what had happened at Biyeon’s store, the wives looked surprised.
“Are you saying such a big thing happened to Biyeon’s Hwahwaru?”
“If we leave it as is, it will become a place where only guys like Jang Jin come to visit.”
“Gaga, that’s a really big deal. To think that people like Confucius, the leader of the family, are busy with Giru… It’s somehow terrible. “What on earth are the courtesans doing there?”
“Well, Mimi, I think we should help. Husband. “I feel so sorry for these innocent courtesans.”
‘Jang Jin, what happened to your evaluation?’
Let’s talk about Jangjin. First of all, free pass.
Because of the surprise decision of the Ryuga Women’s Association, I was allowed to enter the kitchen, so before entering the kitchen, I asked Yeong-yeong to buy groceries for me.
New dishes are always made with new ingredients.
“Yeongyeong, since I’m trying to make tofu after a long time, would you please go out and buy me some beans? “I think it would be a good idea to stop by a place that sells medicinal herbs and buy some Samchipyeon (三七片) and goji berries.”
“Tofu?”
“Okay, I guess I should make some tofu today.”
“Making tofu is difficult, isn’t it? “Can’t I just buy it and use it?”
Youngyoung knows that making tofu is not an easy task because she has already made tofu with me once.
I meant to think about my body and buy it and use it instead of making it difficult, but I guess I can do that when it’s my own cooking.
To put Youngyoung at ease, I first sold the kitchen utensils.
“Please ask someone else and I will just give you instructions. Please buy it.”
“Well, then. all right. gaga.”
When I entered the kitchen for the first time in a while after leaving Youngyoung as the author, the first thing I heard was Jeonghwa’s voice.
“Daeyin Ryu, are you okay? “How many days has it been since this?”
While preparing for breakfast, Jeonghwa sees me entering the kitchen and asks me a question.
He apologized to Jeonghwa with an apologetic expression.
“I’m sorry that I brought you from my palace and left everything to Jeonghwa and the kitchen family.”
“Oh my, what do you mean? Master Ryu, think about getting better. “Our kitchen staff will take care of the spots.”
“Thank you. purification.”
Jeonghwa’s loyalty has not diminished, perhaps because she has been treated well so far.
Jeonghwa was asked why she visited the kitchen after such a long time.
“Anyway, what are you doing today? “Aren’t women not allowed into the kitchen these days?”
He answered Jeonghwa’s question by scratching his head.
“Haha, that’s true, but shouldn’t you come in if you need to? “Something happened at Biyeon’s Hwahwaru, so I came here to cook a few dishes.”
“Ah, this time it’s Giru cuisine? Things like Xi Shi’s tongue dish, Seo Shi-su (西施舌), Yang Guifei’s chicken dish, Guifei-gye (貴妃鷄), and Wang Xiao-gun’s duck dish, Sogunap (昭君鴨), were really good dishes. What is it this time?”
“Oh, I’m going to try making tofu.”
“tofu? Are you going to complete the dish of the four beauties of the Central Plains by completing Choseon tofu (貂蟬豆腐), a tofu dish said to be made in Mt. Volcano? I guess business at Hwahwaru will be good?”
Jeonghwa knows how to cook the four most beautiful women, probably because she heard it from Soso.
Well, it would be nice to complete the Four Great Beauty dishes, but since the Chosun tofu was already sold to Hwasan, it couldn’t be made here.
‘People must have good morals.’
And if you do that with the dish you are making this time, an even bigger accident may occur.
Wouldn’t guys like Jang Jin from all over the midfield gather here?
He shook his head and answered.
“no. It’s a little different from that. “This time, I have to cook something a little more youthful.”
“Decent cuisine? I understand for now. We’ll make the tofu, so Ryu Dae-in can stay up for now. Mrs. Namgoong’s worries are not enough. “She said that Lady Namgung even sent her letter to her Namgung family.”
“Soso writes a letter?”
I could trust Jeonghwa if she made tofu, but I tilted my head when I heard Soso’s story that she had sent a letter to her parents.
I knew that Cheongya often sent letters to his father, the Zhuge family, and Mimi, who became the daughter of the Moyong family, also sent letters back and forth frequently.
Yeongyeong also occasionally sent letters, but he sent them to the Namgung family whenever his brother sent them, and it was rare for Soso to send them.
“Yes, it looks like your wife was very worried and asked me to send you some medicine or something.”
“I’ll have to ask Soso later. I understand. “To make tofu, you don’t just need to make tofu, you need very firm tofu, so I’ll tell you a few things.”
After talking with Jeonghwa, I was explaining what kind of tofu to make.
I left quickly, but in the meantime, Youngyoung came back.
Youngyoung said as he put down the beans and wolfberry berries that he had asked for.
“Gaga, here’s the bean. “Samchilpyeon and wolfberries are here.”
“Okay, give it to me.”
After receiving the beans from Youngyoung, I asked the kitchen staff to wash the beans and soak them in water. Once the beans were all soaked, I asked them to grind them in a millstone.
I also told him to call me when the tofu making started, but after the morning business was over and it was a little free, a servant came to call me.
“Daein Ryu, Master Jeonghwa is calling you saying you are ready to make tofu.”
“Oh, is that so?”
Hearing that Jeonghwa was calling, he followed the servant down to the kitchen.
The fragrant smell of boiling bean water was coming from the kitchen.
One thing to be careful of when boiling bean water to make tofu is that if the heat is too strong, the tofu will stick and give off a musty smell.
It was clear that the fragrant smell was being made very well.
“Daein Ryu, I’ve prepared everything. “I prepared sea water as a salt water solution, so it should be okay, right?”
“hmm. “It’s great.”
In Jungwon, they usually use well water full of lime, but in places like Chojeongri in Korea, they say they make it using seawater, so seawater isn’t bad either.
-Sigh!
Jeonghwa begins to squeeze the bean water to see if it is ready.
Jeonghwa seemed to prefer the method of squeezing the hot soybean water that I used, so she squeezed the hot soybean water into a large container and added seawater to make tofu.
It’s been a while since I smelled the savory smell of tofu being made.
Soon, tofu flowers bloomed in a large container, and when the soft tofu was completed, Jeonghwa poured the soft tofu into a mold lined with cloth and immediately shaped it.
And when trying to drain the water from the tofu with stones placed on the mold.
“Ah, please remove more water than Jeonghwa’s other tofu and make it a firm tofu, not hard.”
“You mean hard tofu?”
“exactly. “Squeeze out as much water as possible.”
“hmm···. All right. “Daein Ryu must have an idea.”
The tofu made by Jeonghwa is only about one-third thicker than regular tofu.
After checking the purified tofu, he tilted his head and asked.
“But what are you going to use this hard tofu for? “I’ve never made something like this before?”
Usually, the softness of tofu is determined by how much moisture is contained in the tofu, but if all the moisture is removed, what is created is very hard tofu.
Normally, when you make it this way, it loses too much moisture and ends up being a failed tofu, so I was curious about what to make of it.
While Jeonghwa continued to finish the firm tofu I requested, I prepared salt water made at a ratio of about 6:1.
I put all the tofu that Jeonghwa made in there.
“I’ll soak it in salt water first, so let’s leave it for half a day.”
“Even pickling it in salt water?”
“You will be very surprised when you see it completed later.”
I soaked the tofu in salt water and went back to the kitchen in the evening to take out the tofu and drain it.
Then, I made soy sauce in a large pot with water, a little salt, ginger, cinnamon, soy sauce, chives, and a little seasoning I made, and boiled half of the tofu.
The rich flavor of soy sauce and the fragrant smell of chives, ginger and cinnamon.
And in the meantime, the fragrant scent of tofu emerges.
-Bubbling.
Boiling time is thirty minutes.
After a while, he asked me to put the tofu in a sieve and put it in the back to dry.
“If it dries gently, it’s done.”
Then Jeonghwa asks his name.
“And what are you making now?”
“Ah, I didn’t tell you the name, but it’s called Hyanggan (香干).”
“Hyanggan?”
Hyanggan refers to dried tofu. It is not a familiar ingredient to us, but it is a very common ingredient in Central and Southeast Asia.
The thickness is about one-third of a regular modubu, and the outside is brown due to the soy sauce, but when cut with a knife, the inside is very white.
Because it is made hard, it has a chewy texture and does not break even when stir-fried or baked, so it is used in various dishes.
“It’s delicious when you stir-fry hard tofu with guchae (韭菜). Oh, it’s not all dry yet, but would you like to have a little taste?”
I cut the liver and showed it to Jeonghwa, who was curious.
Then, he blinked his eyes as if he was surprised.
“It’s like meat.”
Since the protein is tightly packed, it is natural that it has a meat-like texture.
He shook his head and answered.
“That’s right. “When it dries, it becomes more savory and chewy.”
Other kitchen members were also milling about, so I cut up the pieces of dried sesame oil and distributed them to them, and they all nodded after tasting it.
“Brother-in-law, it tastes very good. “It’s not tofu, it really looks like some kind of meat.”
“you’re right. Daein Ryu. It is very delicious.”
People from the central region are really passionate about tofu, so I feel like they also like hard tofu.
Jeonghwa tasted another piece and asked again.
“So, is this the dish you are making at Hwahwaru this time?”
“no. “We have to start doing that now.”
Making an incense burner is a process.
First, I put two large pots and boiled chicken and beef in one to make broth, and star anise, flowers, cinnamon, and ginger in the other.
Then I took the half of the tofu I had left over and cut it into small, flat dice shapes.
The first thing to do is to boil tofu cut into flat dice in water with star anise, flowers, cinnamon, and ginger for 30 minutes to add flavor.
Once the flavor is applied, it goes through a process of removing moisture. Once this primary treatment is completed, Shaoxing wine and sesame oil are added to the boiling broth, and tofu pieces are boiled again.
And by drying the rescued tofu in the same way as Hyanggan, Seoldo Hyanggan (薛濤香干), a dish that would save Biyeon’s Hwahwaru from danger, was completed.
The finished product is hard and feels like thick beef jerky, but if you keep chewing it, it becomes savory and delicious even as a dry snack.
That is Seoldo Hyanggan.
Seoldo is a famous female poet of the Tang Dynasty. Although she was born as a gisaeng, she is a great poet whose poems have been passed down to me in my past life.
Who would say they enjoy the arts if they don’t taste the food of a female poet and write a poem?
In my mind, I could clearly see what kind of scene would unfold when this dish was presented.
““What is this dish?”
“Seoldohyanggan. “This dish is said to have been created by Seol Tao, a female poet of the Tang Dynasty.”
“okay? If I ate such a dish, I have no choice but to repay it with my poetry. “Please bring Biyeon paper, pencil and ink.”
“I’m sure you’re not telling me to lie down again this time, right? “The wart left a big scar on the girl’s chest.”
“Hmm.”
‘hmm···. It was a smaller wound than I thought.’”
I couldn’t understand why my imagination kept going in strange directions.