Flowers in full bloom

Chapter 289 Not worth mentioning

Different raw materials will produce different tastes. In the past, soybeans were called soybeans in the south and broad beans in the north.

The first thing you need to do when making bean paste is to mold the bean paste. The process is similar to the previous steps of making soybean paste. Choose soybeans that are free of pests. Wash them with clean water and soak them overnight to allow them to absorb water and swell.

Carefully peel the soaked soybeans. This step is very tedious and requires great patience and carefulness. Then steam the peeled soybeans, but do not overcook to avoid breaking the beans. Spread the steamed soybeans on a clean bamboo plate with a moderate thickness to avoid uneven heating due to excessive thickness.

Cover it with clean straw and place it in a cool place to ferment. It usually takes a week for the bean curd to naturally grow yellow mold. Spread the fermented moldy bean curd in the sun to dry. This step is to remove excess moisture so that the bean curd paste can be stored for a longer time.

However, it should be noted that the temperature during the fermentation process should be kept within a certain range, which is conducive to the growth of mold.

This season is just right for making fermented bean paste, so Hualei made a lot of fermented bean paste and stored it. Even if the weather gets cold, you can still make bean paste or introduce it.

After drying, wrap the moldy bean curd with clean oil paper and store it in a dry, ventilated place to avoid moisture and insect pests.

After making the moldy bean curd, you can proceed to the next step of making bean paste. Rinse the moldy bean curd with water, pick out the blackened and bad ones, wash gently, keep most of the yellow mold, then remove and drain the water, and put it in the sun to dry.

Then put the dried fermented bean paste into an oil-free and water-free ceramic jar, add appropriate amount of salt, yellow and white sugar, and some rice wine. Because Lord Bo said that the soldiers in the Western Frontier should not eat too much chili, so the chili buds were used very little, just enough to make it taste good.

Then boil some water with spices and ginger. When the water is warm, pour it into the ceramic jar with fermented bean paste, and the water should be enough to cover the bean paste by one finger joint. Stir it evenly, seal it with oil paper, cover it with a wooden board, and put it in the sun to let the bean paste ferment naturally. Stir the bean paste every three days.

After drying for a month, you can eat it. Of course, the longer it is dried, the more mellow it tastes. Then prepare a few pottery jars, wash them clean, rinse the inside of the pottery jars with boiling water to disinfect and remove oil, then turn them upside down and dry them.

Just pack the bean paste into ceramic jars and seal them. This sauce can be stored for a long time. You can add seasoning to cook to enhance the flavor. When the bean paste is ready, Lord Bo sends it to Xijiang with satisfaction.

In order to ensure that the soldiers in the barracks can often eat dishes with different flavors, Hualei also made fermented black beans. The taste of fermented black beans is richer and more fragrant than that of bean paste. If it is used alternately with bean paste and soybean paste, it should taste better than the monotonous dishes with only salt.

Because the weather was good during the dog days of summer, Hua Lei made a lot of sauces. In addition to making various sauces with soybeans and yellow beans, Hua Lei also made wheat basil sauce with wheat.

Wash the wheat clean, remove all bran impurities, soak it for several hours, and when the wheat has absorbed enough water, put it in a pot, add water and cook it. Then take it out and spread it until it is not hot to the touch. Cover it with straw to keep it warm, and put it in a warm place to wait for the wheat to ferment.

After five or six days, mold will grow on the surface of the wheat. When the wheat is almost completely moldy, it is exposed to the sun. When it is dry, it is ground into fine powder using a stone mill.

Then pick fresh perilla leaves, wash them clean, chop them into small pieces, put them into cold water and boil them into perilla water. When the perilla water is warm, start adding wheat flour and stir constantly. When it becomes a thin paste, you can put it under the sun to dry.

Of course, when drying, you need to stir it with chopsticks every day so that the wheat paste below can also be baptized by the sun. After drying for more than ten days, the moisture in the wheat paste will be reduced by half, and the wheat and basil paste will start to become thick. It is ready. The taste is very special and delicious.

Of course, in addition to the original wheat basil sauce, Hualei also added ground shrimp and some kelp powder, so that when you eat it, there is a light seafood flavor, which tastes very good. Send it to Xijiang and Mobei, so that they can taste the seafood in the eastern waters of the Great Sheng Dynasty.

After sending away various sauces from Xinjiang, another batch was sent to Mobei. There were still a lot left in the farm, so Hua Lei put them on sale in her own steamed bun shop and Hua Qianbian shop in Shangjing City. Unexpectedly, the scattered business was also good.

However, in the southern cities of Jiangnan Prefecture, these soybean paste and wheat paste are not easy to sell. Liang Xiangyi himself is not used to the taste of these pastes. This is normal, after all, the tastes of the north and the south are very different. The production of various pastes has earned Hualei a lot of money.

The workshops in front of Huaying Village were almost full. After the successful reconstruction of the puddles, the chickens, ducks, geese and pigs in many villages were ready to be slaughtered. Few of them knew how to make preserved meat and sausages, so they all came to Hualei in advance to talk about helping with the preserved meat and sausage business. They provided chickens, ducks, geese and pigs, paid for the labor, and asked Hualei to help make preserved meat and sausages.

Although Hualei was short of manpower, the labor fee they offered was indeed very attractive, and Hualei did not want the transformation of the puddle to come to a standstill. Therefore, Hualei directly built several rows of workshops next to Huaying Village, hired some people, and employed some more people to specialize in the production of various preserved goods, as well as the processing of sausages, meat floss and so on.

Because Huaying Village has many fields and many residential plots, Hualei deliberately built a few more rows of workshops when building the workshop this time, so as to arrange more processing business in the future.

For a time, Hualei's processing workshop was also doing a booming business. However, the troops in Mobei and Xijiang still had a great consumption capacity for these cured meats and sausages, so Hualei's poultry and livestock business was not greatly affected.

However, when the vegetables of other owners in Shuiwadi were ready to be picked, Hualei's business was still affected, and the prices of many vegetables were much lower than in previous years. Fortunately, Hualei took precautions in advance and reduced the number of vegetables that were difficult to store and not suitable for pickling.

Therefore, although vegetables were affected, the impact was not significant. Compared with the labor fees received from meat processing, the losses on vegetables were not worth mentioning.