Lockdown Day 36: Lactone tofu...?

Morning started with a toasted carrot scone… and then we were called down for the PCR test. So my coffee with sugar and evaporated milk needed to wait until afterwards. Not a bad thing, because then I knew I could savor it in peace.

Today’s line for the PCR test was particularly long. I think it was partly because I went back upstairs to grab my recycling, and lost my place in line.

But it was also because the line didn’t start moving for several minutes, because one of the residents on the ground floor was complaining about how they set up the testing station right next to his home. I can understand the nervousness; and I think it's the same guy who complains every time that they set up in this area. My friend who lives on this side of the building said that the previous location for the table got sunny, so they wanted to be in the shade. What happened to their canopy?

Today, thankfully, the tester held the swab at the very tip and didn’t touch any of my body parts with her hand, unlike yesterday. So that was good.

For lunch, I reheated jambalaya in the Xiaomi instant pot. By now the rice got kind of mushy, but the taste was still there. I threw on a few splashes of Tabasco.

I did 5:30-6pm test as usual.

Dinner was simple, easy to put together, but very pleasurable.

I finished up my Japanese milk toast, by topping it with egg and diced luncheon meat that I had frozen. Then I shredded some parmesan on top, and then added a few drops (and then many, many more drops after this picture was taken, and I tasted) of Tapatío.

As a side, I took some already-shredded cabbage, and already-julienned cucumber, and mixed with my already-prepared carrot-miso dressing. Simple and delicious!

I think I am limiting myself to one piece of fruit a day, to ration my supplies. Just like the meal service during hotel quarantine!

I did my after-midnight antigen test, a bit before midnight. I just needed to remember to send the picture after midnight.

I also decided to try the neizhi doufu 内脂豆腐, or lactone tofu, in a sweet preparation. What is lactone tofu? I had to check this up. It’s basically Japanese soft silken tofu, where the tofu isn’t in a block, but rather sets (I suppose) in the plastic container itself, and there’s no draining. Lactone refers to glucono delta lactone coagulant, and one of the Amazon listings for this product says that lactone is perfect for making douhua 豆花 (tofu pudding) and Japanese silken tofu.

I wanted to see if this could be like a substitute for douhua, by preparing it with sweet ginger water. I made this in the Xiaomi: 15 minutes at pressure with just ginger and water, then 10 more minutes at pressure adding in the tofu.