The wild soybean harvest yielded over three hundred kilograms; Kaelen kept one hundred kilograms of the best beans for seeds, and handed the remaining two hundred kilograms over to the tribe's communal kitchen.
He taught everyone how to make tofu and soy milk, adding new dishes for everyone. Families who didn't eat at the communal kitchen could use supplies to trade. Fifty grams of salt could be traded for two pieces of tofu, each about twenty centimeters long.
As for soybean oil, with this amount of beans, it wasn't enough to press for oil, so it was best to just let everyone make tofu to eat. Regarding oil, Kaelen still leaned more toward animal fat and rapeseed oil.
The method of making tofu wasn't difficult, so the cooking team naturally could learn it.
First, soak the soybeans for about twelve hours so they soften and release all toxins. Next is to wash them clean, then put them into a stone mill to grind, adding water to grind them smoothly.
