Transmigrated to the Beastman World as a Veterinarian – CH101

Jian Mo had visited the salt lake several times before and had collected its water on multiple occasions. This step was straightforward, and they brought back the brine the very next day.

Salt lake water in summer was slightly clearer than in winter but still had a semi-transparent yellow hue. Jian Mo dipped his finger into the water for a taste. It was intensely salty and bitter, likely rich in metal ions—perfect for making brine.

Turning to Wu Jiong, Jian Mo said, “The salt lake water is here. Next, we need to soak the beans and grind them into soy milk.”

Wu Jiong asked, “Should the beans be boiled in saltwater first?”

“Yes, boil them for safety,” Jian Mo confirmed. “After that, I’ll soak them in the river for two days. We’ll make tofu the day after tomorrow.”

Since it was his first attempt at making tofu, Jian Mo wasn’t sure it would work. He initially planned to make a small batch, but Qing Kuo and others brought more beans, wanting to join the process and share the results.

Qing Kuo explained, “There are plenty of beans outside. If this works, we can add beans to our regular diet.”

Jian Mo thought it over and agreed. “Let’s give them a specific name—how about ‘bitter beans’? That way, if we find non-bitter beans in the future, we can easily distinguish between them.”

“Great idea,” Qing Kuo replied. “The name immediately tells you what kind of ingredient it is.”

“Alright then,” Jian Mo said. “Let’s boil and soak the beans tonight. We’ll process them the day after tomorrow.”

Qing Kuo nodded. “I’ll clear my schedule for the day.”

A few days flew by, and on the tofu-making day, half the sub-beastmen in the He’an Tribe showed up.

“Today, we’ll follow your instructions. What’s the plan?” Qing Kuo asked.

Jian Mo had already mapped out the steps. “First, we take the beans to the stone grinder and grind them into soy milk. After that, we’ll move on to the next step.”

The group hauled the soaked beans from the river and followed Jian Mo to the stone grinder in the back hills. After soaking for two days, the beans had swollen to three times their original size, each resembling a translucent pebble.

When Jian Mo gently pinched a bean, its outer skin peeled off easily, and the two halves inside crumbled in his hand.

Pointing to the washed stone grinder, Jian Mo instructed, “Peel off the outer skin before grinding. And don’t forget to wash your hands.”

Everyone laughed. “We already washed them! How could we not, when we’re making food with you?”

Jian Mo chuckled. “Just making sure. Better safe than sorry.”

With plenty of hands to help, the group carefully peeled the beans, then placed the large halves into the grinder. Slowly, they turned the stone wheel to grind the beans into soy milk.

They ground the beans without adding water, resulting in a thick, white soy milk that felt smooth to the touch and smelled quite pleasant.

Under Jian Mo’s direction, they ground three large baskets of beans, producing five buckets of soy milk. However, these buckets were filled with bean pulp.

Back in the kitchen, Jian Mo poured the mixture into a large iron pot, added water, and began cooking it while stirring continuously.

Perhaps because the beans had been soaked, boiled, and rinsed multiple times, the soy milk finally emitted a fragrant aroma as it cooked.

Once the milk came to a boil, Jian Mo scooped a spoonful to taste. The bitterness was faint, and the flavor was mostly that of beans.

Feeling inspired, Jian Mo asked everyone to wait as he retrieved a jar of sweet tree sap. The sap had thickened over the past few days, becoming even sweeter and more viscous than honey—a perfect addition to the soy milk.

“Everyone, grab a bowl,” Jian Mo announced. “Let’s try this soy milk.”

Before serving, he asked Qing Kuo, “The beans were boiled, soaked, and cooked. Are you sure the soy milk is safe to drink?”

Qing Kuo replied confidently, “It’s safe.”

Reassured, Jian Mo ladled the soy milk into bowls, adding half a spoonful of sweet sap to each. Once stirred, the milky white soy milk turned a light yellow hue.

When serving the younglings, Jian Mo was extra cautious, giving them only half a bowl each. “Hold it steady and watch out—it’s hot.”

The pot of soy milk continued to simmer, releasing an increasingly rich aroma, while the bowls carried a hint of sweetness.

One brave soul took a sip and was immediately captivated by the silky texture and sweet flavor. “It’s delicious!”

“Soy milk with sweet sap is so fragrant! It’s completely different from adding the sap to water,” someone exclaimed.

“Beast God above, bitter beans can actually taste like this? I’m amazed!”

Jian Mo savored two sips of his soy milk. “This reminds me of the soy milk back home. There’s still a hint of bitterness, but it’s very fragrant.”

Ye Luo, thoughtful as ever, commented, “It’s incredibly flavorful, though the soaking, grinding, and cooking are a bit tedious. If we skip the sweet sap and add berries instead, it might taste just as good.”

Jian Mo was impressed. “You’re right; that’s another way to enjoy it.”

After finishing their soy milk, some people placed their bowls aside and returned to watch the next steps.

“What’s next?” Qing Kuo asked.

“We filter the cooked soy milk,” Jian Mo explained. “Use the cloth I prepared earlier.”

He had already washed and sterilized the cloth, making it ready for use. Draping it over a wooden frame, Jian Mo instructed, “Pour the soy milk through this to strain it.”

Two strong sub-beastmen carefully lifted the pot of soy milk and poured it over the cloth, with Jian Mo placing a large basin underneath to catch the liquid.

Once filtered, they lifted the cloth and squeezed out as much liquid as possible, leaving behind eight buckets of pure soy milk.

Finally, Jian Mo brought out the salt lake water. “Now we add the brine. The key here is to add it gradually while stirring. Too much will make it bitter and unhealthy.”

Using a clean spoon, Jian Mo carefully dripped the brine into the soy milk while stirring. As soon as the brine was added, curds began forming in the liquid.

It worked!

Energized by the success, Jian Mo continued adding brine and stirring. The curds grew larger, separating from the pale yellow whey.

Although Jian Mo wasn’t sure what the yellow liquid was—perhaps whey protein—it didn’t matter. The tofu-making process was on track.

He instructed, “Bring the baskets we cleaned earlier.”

Qing Kuo and Ye Luo quickly fetched the baskets and placed a clean basin beneath them.

Jian Mo checked to ensure the baskets were lined tightly with cloth before scooping the tofu curds into them. Once filled, he wrapped the curds in cloth, placed a wooden board on top, and weighed it down with a large stone.

Qing Kuo asked, “Is that it?”

Jian Mo inspected the setup and nodded. “Alright, it should be ready. Let’s move it outside to drain. Once the water stops dripping and the tofu firms up, it’s done.”

Qing Kuo observed thoughtfully. “This doesn’t seem too hard.”

Jian Mo smiled. “The steps are simple. As long as you understand the principles, anyone can do it.”

Qing Kuo, eager to try, said, “Let me make the next batch of soy milk.”

“I’ll go after him,” Ye Luo chimed in.

Min Dang added, “I want to try too.”

The rest of the group finally caught on, raising their hands enthusiastically to take turns making tofu.

Jian Mo organized the volunteers, noting that they had eight buckets of soy milk—perfect for eight people to each attempt one batch.

They worked quickly, each making a basket of tofu. Before long, all the tofu was finished and moved outside.

In the courtyard, the soft drip-drip of water filled the air, blending with the rich aroma of beans that spread across the space.

When the final batch was done, everyone cleaned the kitchen and tools before joining Jian Mo to check the first completed tofu.

To Jian Mo’s surprise, the batch was a great success. Although it resembled silken tofu rather than the firmer style, it looked very promising.

Jian Mo leaned in and took a sniff. The aroma was unmistakably tofu, with only a faint hint of bitterness.

Turning to the group, he revealed the tofu. “This is what I meant by tofu.”

Everyone crowded in for a closer look, with the younglings squeezing through the adults’ legs to get a peek.

Jian Mo pulled out a clean knife from his waistband and sliced off a large piece, offering it to the group. “It’s ready to eat. Want to try?”

Ye Luo hesitated. “Eat it raw?”

Jian Mo explained, “The soy milk was already cooked, and the salt lake water was boiled too. This tofu isn’t really raw.”

He popped a piece into his mouth to demonstrate.

The tofu was soft, slightly warm, with a delicate texture. It carried a faint sweetness and bitterness, with an earthy aroma. Ignoring the slight bitterness, it tasted just like the tofu Jian Mo knew so well.

Jian Mo maintained a calm demeanor, but the others were awestruck.

“In all my years, this is the first time I’ve tasted something like this!”

“If I’d known beans could make tofu, I would’ve picked more last year.”

“Funny how when you’re not looking for them, the vines are covered with pods. But once you start picking, there’s never as many as you thought.”

“That’s true. Whenever you need something, it seems to vanish.”

Jian Mo laughed, listening to their chatter. “So, do you think turning beans into tofu was worth it?”

Qing Kuo nodded. “It’s worth it, though it’s a bit labor-intensive.”

“That’s why, where I’m from, there are people who specialize in making tofu,” Jian Mo said. “They’d trade their tofu for other supplies.”

Min Dang couldn’t help but interject, “Tofu is so good! I’d happily trade meat for it.”

“That’s the idea,” Jian Mo agreed. “It’s a great way to mix up your diet.”

“How do we eat tofu?” Qing Kuo asked. “Is it fine as is?”

Jian Mo shook his head. “Eating it plain is a waste. Let me teach you a recipe. Does anyone have some good-quality beast meat to trade?”

Someone called out from the crowd, “How about arrowbone beast meat? My partner caught one yesterday, but we haven’t cooked it yet.”

“That works!” Jian Mo replied. “Debone the meat, dice it, and bring it to me. I’ll grab some green onions and teach you all how to make pepper blossom tofu.”

Initially, Jian Mo had wanted to make mapo tofu, but realizing they lacked key ingredients like Sichuan peppercorns and doubanjiang, he decided to adapt the recipe into something simpler.

Qing Kuo suggested, “Why don’t we make it a feast? We can cook on the big clearing, let everyone learn together, and use ingredients from everyone’s stores to prepare more dishes.”

The idea was met with unanimous approval.

Jian Mo added, “I’ll make a few tofu dishes then. Who’s free to catch a couple of fish?”

Before the adults could respond, Jiang Xing and a group of younglings shouted, “We are! Brother Jian Mo, we’re free! We’ll catch the fish!”

Jian Mo glanced at the younglings’ parents, who gave no objections. Smiling, he said, “Alright, I’ll leave the fishing to you.”

Jiang Xing immediately led the younglings to the river. The humanoid ones ran ahead while the plump, four-legged beast-shaped younglings trailed behind, tumbling and scrambling to keep up.

The rest of the group looked to Jian Mo for further instructions.

Having organized many feasts as the tribe’s unofficial head chef, Jian Mo smoothly assigned tasks.

First on the list were grilled meats and roasted tubers—essential staples that guaranteed a successful gathering.

As everyone got busy, Jian Mo had some free time before diving into cooking. He went to the field to gather spices and then checked on the younglings.

Chirpy had joined the fun, mingling with the younglings as they played.

At the river, the younglings were showing off their skills. Those in beast form had a slight advantage, naturally floating on the water’s surface. The humanoid younglings, however, were more agile and adept at catching fish.

Jian Mo stood on the riverbank, watching their chaotic efforts. The younglings were thrashing about and catching fish left and right—chaotic but effective.

Meanwhile, Chirpy, not the most agile or strong, floundered behind them. Jian Mo chuckled as he saw Jiang Xing and the others herd a large fish right under Chirpy’s feet. Lowering its head, Chirpy managed to grab the fish successfully.

Chirpy tried its best, but its weak bite strength failed it. The large fish flopped and struggled in its mouth, slapping it several times before wriggling free. Unable to hold on or bite through the fish, Chirpy had no choice but to open its mouth and let it escape.

Watching this unfold, Jiang Xing and the other younglings patted Chirpy on the belly and let out exaggerated sighs. “Oh no…”

Chirpy seemed embarrassed, lowering its head as it sat in the water. Its big eyes darted around but avoided looking at its companions.

Seeing how much fun they were having, Jian Mo didn’t interrupt. After briefly rinsing the spices in his hands, he headed back to the clearing.

By then, everyone had finished preparing the ingredients. The meat was roasting, and the tubers were already boiling.

The roasted meat had been seasoned with Jian Mo’s special blend of barbecue spices. As the oil sizzled, the aroma of wild garlic powder wafted through the air, filling half the He’an Tribe with its enticing scent.

For once, neither beastmen nor sub-beastmen were gathered around the bonfire singing and dancing. Everyone was busy preparing food.

Seeing this, Jian Mo didn’t waste time. He instructed them to build a strong fire, placed a large metal pot on the improvised stove, and began boiling water to blanch the tofu.

Qing Kuo looked puzzled. “Didn’t you say the tofu was already cooked?”

“Yes, but blanching it helps remove the beaniness and bitterness,” Jian Mo explained.

“That sounds complicated,” Qing Kuo muttered.

Jian Mo just smiled and grabbed a large spatula. First, he poured oil into an iron pot, then added diced meat, stir-frying it over high heat. Once the aroma filled the air, he added seasonings and a splash of fruit wine, followed by boiling water. As the mixture bubbled, Jian Mo tossed the tofu in, letting it simmer before thickening the sauce with a slurry of starch and water.

The key to delicious tofu, he explained, was layering flavors with multiple rounds of thickening. This ensured the sauce clung to the tofu instead of separating.

Soon, an unfamiliar yet rich aroma filled the clearing, one that neither the beastmen nor sub-beastmen had ever experienced.

Jian Mo left the tofu simmering and moved to another large iron pot to fry the fish. Once golden and crispy, he added boiling water to create a milky-white broth. He then added tofu to the soup, letting it simmer as well.

As the tantalizing aromas intensified, night fell, and everyone gathered in a large circle, ready for dinner.

The pepper blossom tofu and tofu fish soup were in limited supply, so each person received only a small half-bowl. The tubers and roasted meat, however, were abundant and free for all to enjoy.

Unsurprisingly, everyone’s first instinct was to try the pepper blossom tofu.

The dish was hot, spicy, and tender. Blowing on it to cool it slightly, they placed a bite on their tongues, where it seemed to bounce and dance.

The taste was extraordinary, as was the texture.

Most of the tribe was amazed.

“This pepper blossom tofu is completely different from the raw tofu we tried earlier.”

“It’s so flavorful! If I could eat pepper blossom tofu with saltwater-boiled wild greens, I wouldn’t even mind the greens anymore.”

“The crispy bits of minced meat inside are delicious, too. You have to eat them with the tofu for the full effect!”

As they ate, people shared their thoughts, unanimously agreeing that the tofu was well worth the effort.

The flavor was incredible.

It was hard to believe that something so despised—even by insects—could be transformed into such a delicacy.

Though the process was labor-intensive, making tofu seemed like the perfect activity for days when the weather was too rainy, snowy, or windy to venture outside.

Jian Mo ate his share of tofu, satisfying his craving a little. Still, he couldn’t help but think that mapo tofu was better. If only he could find all the ingredients one day—especially chili peppers—to recreate the spicy, numbing dish. And a bowl of fragrant white rice to go with it would be perfect.

Wu Jiong, meanwhile, clearly enjoyed the pepper blossom tofu. Though his movements remained graceful, his eating pace had noticeably quickened.

Seeing this, Jian Mo handed Wu Jiong his portion of tofu. “You eat it. I’ll have some roasted meat.”

Wu Jiong studied Jian Mo’s expression and, seeing that he genuinely didn’t want it, accepted the bowl.

Nearby, Ban Jiu’s eyes darted slyly as it noticed its two “fathers” occupied. Taking advantage of the distraction, it nudged its brother Ban Ming’s leg with its head. “Meow~ Brother, I want more.”

Ban Ming flicked Chirpy lightly on the forehead. “You already ate all your pepper blossom tofu.”

Unperturbed, Chirpy meowed again and leaped onto Ban Ming’s lap, wriggling its way into his arms.

Ban Ming grabbed the back of Chirpy’s neck, intending to pull it out. But the little cat purred and kneaded with its paws, making it impossible for Ban Ming to use force. Sighing in defeat, he muttered under his breath, letting Chirpy curl up comfortably in his lap.

Looking up, Chirpy rubbed its round head against Ban Ming’s chin, its eyes fixed on the remaining pepper blossom tofu. “Meow~”

Resigned, Ban Ming sighed again, stroked Chirpy’s fur, and took a piece of tofu from his bowl to feed it. “You little rascal, who taught you to act like this?”

Chirpy glanced briefly at Jian Mo and Wu Jiong, then quickly turned back, avoiding the question. Instead, it rubbed its cheek against Ban Ming’s wrist, its tail curling playfully. “Meow~”