Flowers in full bloom

Chapter 469 I suspect it was Uncle Xiaocheng

However, the fish tofu cannot be stored for too long. In the Great Sheng Dynasty where there were no refrigerators or freezers, the fish tofu could only be sold in Shangjing City. It was unlikely to be sold outside Shangjing City.

However, in order to sell the fish to Mobei and Xijiang, Hua Lei racked her brains and specially made fish sauce that could be stored for a long time.

First prepare salt, ginger, scallion, garlic, chili powder, add wine and mix well. Then scrape the scales, remove the gills and remove the internal organs of the fresh fish.

Just like fish tofu, remove the fish bones, chop and wash, chop into minced fish, pour the prepared seasoning into the minced fish and mix well, then put it into a ceramic jar, seal it with oil, and seal it well. It can usually be eaten in about ten days to half a month.

When eating, stir-fry over high heat, add a little water, cover the pot and simmer over low heat for a cup of tea. You can also add a little fresh chopped green onion to enhance the flavor. It can be eaten with rice or noodles, and it tastes very good.

After making a batch, the flower buds were sent to Mobei. Pei Jingyang was very happy when he received them. He loved eating fish the most, and this fish sauce was delicious. It not only retained the original flavor of the fish, but was also marinated very well and was very delicious.

Although there were fish in the northern part of Xinjiang, the production was not high, so Hualei's fish sauce quickly became popular with many people. So, Hualei made more fish sauce and sent it over when the fish in Huaguoshan were out of the pond. Two batches were also sent over from the western part of Xinjiang.

In November, because the grass carp from Yuanying Village was on the market in large quantities, Hualei made pickled fish with the grass carp and sent it to Mobei.

Scrape the scales and gills of fresh grass carp, remove the internal organs, cut into large pieces, put them in a ceramic pot, and marinate them with salt, ginger, and sweet potato wine for a few days.

After the marinade is fully absorbed, start fumigating the fish. Cover the fish pieces with pine leaves during fumigation. This can prevent dust from sticking to the fish pieces and increase the fragrance of the fish.

Use pine branches to fumigate the fish over a low flame, and the fish will gradually become firm and fragrant. When the smoking is complete, chop the fish into small pieces.

Add cooking wine, add special koji, stir evenly, put it in a sealed pottery jar, and ferment it. After about half a month, the fish pieces will be fermented.

When you want to eat pickled fish, put it in a bowl, sprinkle some dried chili powder, a small amount of water, add minced garlic, rapeseed oil, MSG, and put it in a steamer.

After steaming for a quarter of an hour, the spicy, delicate and delicious pickled fish can be eaten, and it goes very well with rice. Of course, in addition to sending it to restaurants and the Imperial College, several batches were also sent to Mobei and Xijiang.

The fish on Huaguo Mountain now had a place to go, which led to an increase in the sales of fish on Yuanying Manor, and the profits were very good. Hualei was very happy.

However, the tomatoes on the farm could not be sold, even though there were not many of them. However, the tomatoes on the farm next door were also planted with a lot of tomatoes, so the tomatoes were unsalable. Of course, the farm next door, like Hualei, also had a lot of tomatoes that could not be sold.

Looking at the tomatoes still hanging on the branches, Hualei decided to pick the tomatoes first and make them into tomato sauce to preserve them.

Wash the tomatoes, cut them into cross shapes, blanch them in hot water for a while, then peel the tomatoes and cut them into small dices. Pour the diced tomatoes into a mortar and mash them into juice for later use.

Then heat the ceramic pot, pour in tomato juice, bring to a boil over high heat, then turn to low heat and simmer, stirring constantly during the simmering process.

Boil for about a quarter of an hour. When the tomato juice becomes thick, add an appropriate amount of salt and an appropriate amount of yellow and white sugar, stir evenly, and then boil for half a cup of tea.

After the tomato sauce has cooled naturally, seal it in a ceramic jar and store it in a cool, ventilated place. You can eat it whenever you want.

After the ketchup was ready, Hualei was first sent to the restaurant, and then several dishes were made with the ketchup in the restaurant's kitchen.

Sweet and sour pork tenderloin, spareribs with tomato sauce... The owner of the restaurant tasted it and thought it tasted really good. So he bought a few cans of tomato sauce and started to launch a new menu.

As a result, customers accepted the product quite well, and gradually, the sales of ketchup increased.

Then, Hualei followed the same method and went to the Imperial College to sell ketchup in the same way. Gradually, all the tomatoes in the garden were used up, and the ketchup was also sold out.

So Hualei bought large quantities of tomatoes from the neighboring farm at a low price, made them all into tomato sauce, and sold it.

The reclamation of the barren mountain was still going on every day. After all the rapeseed was planted, Hualei suggested that Lord Yu and Lord Mo start to develop the barren mountain in order.

When reclaiming several barren hills in the west, we first reclaimed the sunny slopes where the sunlight was longer. We worked hard to reclaim two slopes and planted wheat suitable for winter sowing.

Next, we will continue to reclaim the sunny slopes of other barren mountains, so that in the spring of next year, we can catch the season and plant crops such as corn and sweet potatoes.

As for other shady hillsides, Hualei is also constantly reading books and actively looking for suitable crops to grow. Hualei is also trying to find a solution for some of the barren hills surrounded in the middle.

After all, everything grows with the help of the sun. If there is too little sunlight, it will be difficult for crops to grow. However, no suitable crops could be found for the time being.

Fortunately, it will still take a long time to open up the land. According to the normal speed, although a few hundred people have been added now, it will still take three to four years to open up the land.

However, the intensity of work gradually decreased. While Hua Lei was busy at the government office and at home, Tian Xiaofu, who was delivering books for the imperial examination, hurried to Hua's house to find Hua Lei. He was followed by Tian Dacheng and Tian Changjin, father and son.

This time, Tian Xiaofu went to several prefectures in Yongjia Prefecture. He should have returned in mid-October, but this time he returned to Yuanying Manor five or six days late.

As soon as he arrived at the farm, Tian Xiaofu couldn't wait to unload the goods. He just hurriedly ate a bowl of rice and went to talk to his grandfather Tian Dacheng and his father Tian Changjin. A quarter of an hour later, the three generations of grandparents and grandchildren hurried to Hua's house. It was already the third quarter of the afternoon.

At this time, Hua Lei had just returned from the government office. She was very surprised that her uncle and his two grandchildren came to Hua's house so late.

Before Hua Lei could speak, Tian Xiaofu couldn't wait to speak, and said, "Cousin Hua Lei, I saw a man at the Jianyangzhou ferry in Yongjia Prefecture. I suspect it was Uncle Xiaocheng."

Hua Lei was stunned. Uncle Xiaocheng, her father’s name was Hua Mancheng.