The eldest daughter of the emperor, she began to build a city wildly

Chapter 70 Seasoning Workshop (Part [-])

Ya Su and Rong Jin were absent, and they both appointed new stewards to manage all production matters.

The person in charge of firing the kiln is a neat-looking woman named Li Xiu.

Su Tang followed her to watch the current situation of the kiln. There were already about 20 pottery masters inside. This was taught by Ya Su when Ya Su was there last month. to make porcelain.

The pottery and broken porcelain they practiced are basically sold to the people in the village at a low price. Only the best porcelain will be sold in the ice and porcelain building.

Between the firing kiln and the melting kiln, there is also a warehouse built, which is full of finished products of porcelain and glass, as well as paper made by Rongjin. At a glance, it is neatly stacked Qi, there are quite a few.

Presumably, all the finished products they made in the past month are here, but with the current sales volume, how long these stocks can last before they are sold out.

Su Tang took out the prepared drawings and handed them to Li Xiu, one was a one-meter-high, round tank, and the other was a clay pot that could hold one liter of water.

"Let those newcomers who make pottery to practice their hands make these two kinds of ceramics, which can also come in handy." Clay pots are used to dry soy sauce and vinegar, and smaller pots can be used to hold seasonings and take them out for sale. , it is just right to kill two birds with one stone.

Li Xiu took it and looked at it, "Yes, how many do you need to make?"

"For the pottery jars, make fifty first. You can wait until the pottery pots are finished before starting to make them. As for the quantity, the more the better."

Then it was time to prepare vinegar koji and soy sauce koji. Su Tang and Yingyue had made a batch of vinegar koji before, and they were very successful, but that amount was obviously not enough, so they had to make another batch.

Su Tang plans to add a drying yard under Dongshanjiao on the south bank, specializing in drying soy sauce, soybean paste and so on. Next year, he will plant some seasonings such as star anise and Chinese prickly ash, and this place will become a seasoning workshop for making various The seasoning is sold outside.

Thinking of the opening of the store and all kinds of gold and silver pouring into his pockets, Su Tang felt extremely happy, and becoming the richest man was just around the corner.

System: Hahaha man, I always like to dream, and I am still very touched when I wake up.

Su Tang recruited a group of workers, and built a few large stoves in the place of the seasoning workshop, ready to make soy sauce koji.

The production of vinegar music is simple, and Yingyue has already learned it, so Su Tang asked her to lead someone to make vinegar music.As for the soy sauce song, Su Tang decided to bring someone to make it himself.

Wash the soybeans, soak them in water for three hours, then spread the soybeans in a steamer and steam them, then let them cool and sprinkle with a layer of flour. It is best to allow each soybean to be evenly covered with a layer of flour.

The next step is to cover these soybeans with cloth and ferment. This process has certain requirements on temperature. It is enough to let a layer of green mold grow on the soybeans.

Then add salt water to dry it to make soy sauce, and add oil and various spices to make soybean paste.

The sun-drying of soy sauce is a long process, and requires careful attention. During the day, the lid of the tank should be opened to let the soy sauce bask in the sun. At night, the lid should be closed, and the dew at night will condense on the rattan lid. Seep in through the gaps, nourishing the aroma of the sauce.

If it is fast, the soy sauce will turn reddish brown after one month of drying, exuding a faint fragrance, and it can be eaten. If it is drying for ten months, the color will turn purple-black, and it will taste rich and mellow.

The drying and fermentation of soy sauce is similar to that of red wine. The longer the time, the more mellow and complex the aroma, and the more delicious it is, which is incomparable to modern soy sauce made by machines.

The lid used on the soy sauce tank is also very particular, it is woven into a cone shape with rattan grass, even if there is a strong wind, the lid will only get tighter and tighter, and will not fly away. Su Tang has already let the people in the village The staffing, she will buy it again when the time comes.

It is a big project to make dozens of cylinders of raw materials. Fortunately, Su Tang has recruited a lot of manpower. It has been fermented for a few days, waiting for the koji to be made.

But when they looked at the layer of yellow-green mold on the soybeans, they were all stunned.

"Village Master, it's a pity that so many soybeans are broken." A woman looked at the piles of soybeans with hair growing, her face hurting.

"How expensive these soybeans are, how much money are they worth if they are wasted so much."

During this period of time, Su Tang always shouted "Huangdou, Huangdou", and they all followed Su Tang and changed the name of Shu to Huangdou. There seems to be nothing wrong with the yellow-yellow beans.

"Master, is this still usable?" Yingyue grabbed a handful to have a look, and there was a pungent fermenting smell as she got closer.

"It can be used, all it needs is its green hair." Su Tang said with a smile.

The surrounding villagers all looked at Su Tang in astonishment. It is because there is enough food recently, and everyone is full. Does the village owner want to change to a more serious taste?

But no matter how heavy the taste is, you can't eat long-haired things.

Su Tang looked at the neatly placed pottery vats not far away, and he could start drying the soybeans with salt water in the vat.

Soybeans that have just been filled with water in the tank are even more unsightly, even the water in the tank is green. Those villagers swear that they will not eat this thing after it is made. Dead man.

In comparison, vinegar is much better. You only need to cool the steamed sweet potatoes, then mix the vinegar koji and sweet potatoes into porridge in a ratio of five to one, and put them in the tank to ferment.

It needs to be stirred twice a day, and when it settles, the upper layer will slowly thin out and turn into a golden yellow color exuding the aroma of wine, then add bran to ferment, and it can be eaten with vinegar in about half a month.

Even so, when the villagers looked at the sticky yellow fermented product, they could still think of bad things. It really made them wonder why they would waste such good food if they didn't eat it.

Su Tang didn't explain much about this, and they will be really fragrant in a short time.

Unknowingly, it was time for the peppers in the field to be harvested, and Chen Xinmu ran over to ask Su Tang when those peppers could be harvested.

Su Tang went around the chili field, and there was a piece of bright red in a few acres of land. Each chili was about the size of a thumb and looked long and round. However, it was this small chili that tasted so good. But it is extremely spicy.

Seeing that these peppers have a tendency to wrinkle and dry out, they are ripe and ready to harvest.

The villagers who had nothing to do in the village ran to help, chopping, picking and drying peppers.

Some people who accidentally came into contact with chili felt their bodies were hot, as if they were on fire, so they had no choice but to come and ask Su Tang what to do.

"Village Master, am I about to die? I heard that people with high fever can't survive. Now I feel like my arms are on fire. I must not survive."

"Villager, I feel my face is very hot, what should I do?"

"."

(End of this chapter)