Flowers in full bloom

Chapter 288 The Infinite Possibilities of This World

Don't use your own level of knowledge to measure the infinite possibilities of this world. Maybe in a few years, this corn oil pressing equipment can also be made.

The warehouse in Yuanying Manor is filled with seafood brought back from Liaodong Prefecture, including small shrimps, kelp, seaweed, and various dried shellfish. These things are very cheap in Liaodong Prefecture, so Hualei's ship would barter for them when it went there. Hualei would occasionally put some in soup and keep a lot of them there.

Since the noble families in Shangjing City do not hesitate to buy expensive toothpaste, they should not refuse MSG to increase the flavor of their meals. Oil and salt are very expensive in Dasheng Dynasty, and MSG has not yet been developed.

Then I will make a MSG without any additives just like those health-conscious people in my previous life who paid attention to the quality of life. However, here, Hualei has nothing to add even if he wants to.

First, clean the mushrooms bought from the farm with clean water, cut them into thin slices, and stir-fry them in a pan over low heat until they are slightly browned and can be broken by a finger. Then put the dried shrimps into the pan and stir-fry over low heat until they can be easily broken by a finger.

Then mix it in a certain proportion and grind it into fine powder. This MSG without any additives, which was very popular among those who paid special attention to health preservation in the previous life, is ready. Hualei asked Aunt Song to put some in the dishes when she cooked. Sure enough, the taste was much more delicious than usual. It seems to be very useful.

Therefore, Hualei made several other types, including one with kelp and one with seaweed. These are the basic types. In addition to these, Hualei also made a deluxe version of MSG, adding high-grade chicken essence with chicken breast, garlic and onion.

Since there is a high-end version, there should be a low-end version as well. Therefore, Hualei has produced a vegetarian MSG which is directly made from soybeans and shiitake mushrooms. The taste is slightly different. Those who like to eat vegetarian food can choose this vegetarian version.

Then, he added some homemade MSG when making braised food and roast duck in his farm, and asked Tian Xiaoan and others to help promote the MSG when they delivered ingredients to restaurants in the Imperial College. At first, the restaurants were skeptical and bought a small can with the intention of giving it a try.

Unexpectedly, the dishes made by the chef tasted much better, especially the soups. So they bought them directly, and bought several flavors. After all, sometimes the customers in the store are picky.

These MSG and flower buds were also sold in Hua Qianbian Shop, and were welcomed by many restaurants and inns. Gradually, they also began to enter the kitchens of these wealthy families. When there were more goods, Hualei also sent a batch to Mobei.

Of course, Liang Xiangyi did not let go of the MSG. After all, there were too many wealthy businessmen in Jiangnan, and the quality of life they pursued was no worse than that of people in the capital, so the MSG business was selling very well in several prefectures in Jiangnan.

The MSG business also started to pick up, and Hualei was very happy. These mushrooms and dried shrimps were exchanged with things from his own farm, so he didn't need to spend money to buy them. The cost was very low, so the profit was also very good.

Because they make tofu, Baihuazhuang and Huayingzhuang planted a lot of soybeans, and Yuanyingzhuang also planted soybeans with chicken and duck manure. In early June, Hualei saw that there were still some soybeans from last year in the warehouse, and this year's soybeans were about to mature and be picked.

I thought that if I kept the soybeans any longer, they would go bad. The summer weather was more suitable for making soybean paste and bean paste, so I made some soybean paste and sent them to Mobei. It takes a long time to make these pastes, usually two or three months.

When it was ready and sent to Mobei, it was almost winter there, and there were fewer and fewer dishes to eat. Make some soybean paste, which can be eaten directly with steamed buns, or with steamed buns and green onions. It tastes very good and is easy to store. It is a good choice.

Doubanjiang can be added to various dishes to increase the taste and freshness of the dishes, which is also very good. So, Tian Changmu's wife Zhang was found and asked to lead a group of people to start making soybean paste.

First, pick out the rotten soybeans, then wash the remaining soybeans and soak them in cold water overnight until the soybeans become full of water.

Put the soaked soybeans in a pot, add water and cook until they are fully cooked, then turn off the heat. At this time, the soybeans still maintain a complete granular shape. Spread the cooked soybeans on a clean bamboo plate, cool them slightly, and mix in an appropriate amount of flour so that each soybean is evenly coated with flour.

Spread the soybeans mixed with flour on a bamboo plate, wrap them with clean white cotton cloth, and place them in a cool and humid place for fermentation. During the fermentation process, a layer of yellow-green mycelium will form on the surface of the soybeans, which means that the soybeans have been successfully fermented.

After fermentation is complete, place the soybeans in the sun to dry until they are completely dry. Add appropriate amounts of salt, sugar and other seasonings and mix well, then add appropriate amounts of boiling water and stir well.

Put the seasoned soybean paste into a clean container, seal it in an oil-free and water-free ceramic jar, and store it in a cool and dry place. In this way, the soybean paste that can be eaten directly with steamed buns is ready.

Hualei asked her aunt to make sure all tools and containers were clean and oil-free during the production process, so as not to affect the quality of the soybean paste. The soybean paste made in this way can be stored for several months.

However, this batch of soybean paste was grabbed by Lord Bai first. Recently, he has been sending Butler Bai to Hualei's farm almost every ten days or half a month. If he sees that Hualei has new goods, he will come directly. If he thinks they are suitable, he will place an order and send it to Western Xinjiang.

Lord Bo also told Hualei that the soldiers in the Western Frontier sweated a lot because of the hot weather, and the food in the barracks was fixed with few variations, so many soldiers had a poor appetite. However, eating pickled peppers frequently made them prone to getting angry, and many soldiers took a long time to go to the toilet. He asked Hualei if there was any way to improve this. Hualei thought about it and agreed to help Lord Bo make a batch of bean paste for him to try.

So, Hualei asked Zhang to continue making soybean paste so that it could be sent to Mobei. She started making bean paste. Actually, both bean paste and soybean paste sound like beans and paste, so many people think they are the same.

In fact, these are two completely different foods. Soybean paste is made from steamed and fermented soybeans, while bean paste is made from soybeans.