Su You smiled and said: "No, it's actually made from different places, but the sauces and seasonings are just from Sichuan."

“In addition to steaming, salt-baking, and fish dumplings, the rest uses soy sauce, tempeh, tofu, and bean paste made from beans. Haven’t you discovered that beans and fish and seafood can really match perfectly?

"

"This is not just for pleasure. Add a spoonful of soy sauce to the steamed fish, a few more slices of ginger, remove the soup from the steamed fish before it is taken out of the pot, sprinkle a handful of shredded ginger and green onion, and pour a spoonful of oil. How can you get pleasure from it?

go?"

"At best, this can be regarded as trying your best to live a more elegant and interesting life in your current life. In fact, it is not difficult. The key is whether you have the intention."

"Mr. Xiaoshan, how do you like this table? Is it an elegant place?"

Yan Jidao was full of praise: "There is absolutely no problem with the taste, but in order to be elegant, we have to work hard on the color and presentation. For example, the crab meat must be taken out. What, Ming Gong is planning to send the products to Bianjing?"

Su You said: "If you think about it, you can actually send some of the fresh products away, but that is just to build up the reputation of seafood, and the cost is too high. The main thing is to use dry pickling."

Yan Jidao was curious: "It takes two months on the road. How can we bring living animals with fresh water?"

Su You said: "My family is an expert in raising goldfish. To raise fish, ensure enough space for movement, ensure the dissolved oxygen in the water, and have a powerful filter tank. It is not difficult to raise fish from Hangzhou to Bianjing. I am not giving it to everyone in Bianjing.

People, as long as the officials in the palace can taste seafood."

Yan Jidao was a little worried: "Ming Gong, I am afraid that this move will cause material disputes."

Su You smiled: "This is the old routine of Sitong Company, which is to connect with customers' feelings. I traveled thousands of miles to send a few fresh Jiaqi to His Majesty. How dare His Majesty not buy tens of thousands of kilograms of seafood from my two Zhejiang roads?"

Yan Jidao was speechless: "You, you..."

Su You said confidently: "Just tell me, if these seafood are transported to Bianjing, will it be beneficial to the people of Bianjing? This year, people in Bianjing can buy kelp yellow bream, dried scallop abalone, and crab meal oyster sauce at Wanxingji.

Are they happy?"

Yan Jidao was stunned again: "What is oyster sauce?"

Su Youthi smiled: "High-end goods, high-end goods that will definitely become popular in Bianjing City in the future."

During the meeting, Su You explained to several clan leaders the regulations for this large fleet going to sea. Because Sitong's seagoing ships have a high safety factor and are familiar with the waterways, coupled with advanced measurement technology, sailing is absolutely profitable.

Huge profits.

Therefore, the salary is set very high, twice as much as that of the county magistrate Long Jicai, with a monthly income of 24 guan including food and accommodation! For an ordinary family in Dingkou, Changguo County, who earns 100 guan a day, this is simply

It’s the rhythm of a pilot coming out of a later family!

After dinner, Su You, Jin Ti, Yi Tian, ​​Yan Jidao, and Long Jicai were going to talk about Buddhism and poetry, but as a result, people began to appear at the door, all coming to inquire about the news.

Being disturbed so much that we couldn't talk, and Sanniang was nowhere to be seen, Su You couldn't help but feel a little worried, so he simply asked Zhang Qi to visit him and just took it for a walk.

When we arrived at Sanniang's house, all the children were finally back. The eldest was only twelve, and there were five in total. The family situation was indeed difficult.

The family was having a meal. There was no rice, only sea vegetables, fish and shrimp.

They were so poor that they could only eat seafood every day. Su You looked at the loofah and mussels cooked in the bowls of the children and smacked his lips: "I forgot to mention this on the menu, but it doesn't taste good without oil."

Sanniang stood up quickly: "The official is here, but I haven't thanked him enough for the silver hairtail he sent me."

Su You saw that there was no silver hairtail on the table at all, so he guessed that Sanniang had pickled it and was going to sell it to help support his family.

It's not easy to mention this: "Just get it. You guys eat first and don't worry about me. I'll just take a look. The winter melons and loofahs at home are doing well."

After walking around, there is a duck pen behind the house, which houses a nest of ducks. I guess there are a lot of leftover scraps such as clams, shells, fish and shrimps in the house, and each one looks smooth and slippery.

Su You nodded: "Third brother, the duck eggs here must be delicious."

Zhang San nodded: "There is no shortage of salt."

Nowadays, duck eggs cost less than ten cents each. Su You said, "Let Sanniang make some salted duck eggs later."

Zhang San smiled and said: "Young Master, does he remember us when we were children?"

Su You sighed: "It can be regarded as giving them a livelihood. Let's go and go back and have a look."

The children had already finished eating, so Sanniang probably asked them to hurry up too.

Sanniang held out a clay pot and said, "Sir, this is the abalone juice I made after filtering it today. It smells very fragrant. Is it what you want?"

Su You dipped his finger into it, tasted it, and smiled: "You also added salt."

Sanniang said: "My abalone juice is originally made with salt." After saying this, she became a little worried: "Is it not suitable for use?"

Su You said: "It's suitable, this is it, hahaha, oyster sauce! Does Sanniang have any idea to open a workshop? I will invest money!"

Sanniang was a little frightened: "Is this all?"

Su You nodded: "Let's do this, but the yield of this method is too low, so we need to change the production method."

Sanniang was a little worried: "I'm just afraid... that it will delay Shaobao's important event."

Su You smiled and said: "There is no delay. You are so hard-working and tidy, and you are more than enough to be a workshop manager. You can make this oyster sauce like this for now, and I will come to you for a big fight after I successfully test the new method."

The origin of the delicious taste of seafood products such as oyster sauce is very mysterious to today's Song people. For Su You, it is just the process of breaking down macromolecular proteins into amino acids.

To break down proteins, enzymes are needed.

It sounds so high-end, but in fact, there are two types of Guangsu oil known - one is papaya powder, and the other is tempeh or bean paste.

The enzyme in the black bean paste is produced by Bacillus subtilis, while the enzyme in papaya is natural.

The remaining work is easy, which is to grind the oyster meat, hydrolyze it, filter the residue, and boil it.

Of course, to get more umami, you also need to add sugar to react with it, and add starch to adjust it to avoid layering. These are the life experiences accumulated from long-term research on food.

Su You really didn't bring this thing from later generations. He simply combined the knowledge of later generations and decades of experience as a big foodie, and felt that he could figure it out.

Seeing Sanniang and the children relying on defective or small waste oysters as food, Su You felt that it was necessary to change the family's life.

There are requirements for recruiting seamen, and Zhang San personally oversees this matter.

Zheng Xia just got up on the second day and had a meal of seafood porridge, which was so delicious that he regained his energy.

Then he was dragged by Su You to conduct experiments in the backyard of Sanniang's house.

Sanniang was very happy. Shaobao bought all the dry goods at home and even ordered salted duck eggs.

I brought hundreds of kilograms of millet, dozens of kilograms of rice, and dozens of kilograms of oil to my home. She said that she liked to eat Sanniang’s roasted oysters with loofah and winter melon shell soup, so every morning she took Zheng Xia and Yan Jidao to work here till night.

Sanniang is a widow, but Shaobao is not alone, so she is not afraid of other people's gossip.

The oyster slurry is added with bean paste rich in subtilis and dilute hydrochloric acid. These are the routines developed in the development of soy sauce. After fermentation for a period of time, a lot of the protein in the slurry is decomposed.

This kind of oyster sauce is much thicker from the beginning than Sanniang's traditional method.

After sedimentation and filtration, the original oyster juice is obtained, and the residue is thrown away to feed the ducks.

And feed the fish.

In a quiet bay, Su You made a fish steak. The Jiaqi fish with intact fur that he caught this time were all sent to Su You to raise in it.

The largest one weighs ten pounds and is called the King of Jiaqi Fish.

Then boil the juice in a pot to get the original oyster sauce.

The original oyster sauce is dark in color, easy to separate, unsightly, unpalatable, and difficult to preserve. Therefore, the original oyster sauce must be processed for a second time to change the color.

First heat the iron pot and apply a layer of plain oil. Then add sugar and heat to dissolve.

After the sugar solution is foamy and viscous and turns golden yellow, add water and original oyster sauce. The purpose of adding water is to dilute the free amino acids in it, and then slowly heat it to about 90 degrees to gradually turn the color of the oyster juice into reddish brown.

Next, similar to thickening, a certain ratio of starch and gum boiled from seaweed are used as cellulose thickeners to prevent the liquid from layering and give it a thick appearance, improving the quality of the product.

Salt is also added during this process to enhance freshness and prevent mildew.

Finally, it is bottled, steamed, sterilized at high temperature, and then capped and sealed.
Chapter completed!