Huayue moved a crescent stool, came close to Zhou Jun, and said: "To pave the road with fire clay, you need these things, namely water, lime, cinders, sand and gravel."
"Water, sand and gravel, not much to say about these three."
"The lime calcining method, according to the records in the Dashi Library, was originally a craft of the Eastern Han Dynasty. It was naturally introduced in the Tang Dynasty, so I won't talk about it."
"As for the final coal slag, the first thing to do is to remove impurities. Use the flotation method to pick out the impurities from the coal slag that has not been burned into white ash, and then seal and pack the remaining coal ash."
"When using it, first mix lime and coal ash into a mortar, then slowly pour in water."
"When the water and cement combine and turn into mud, first use a wooden stick to stir continuously, then let it stand and observe, then stir, and then observe again, and keep repeating until the fire mud combines and begins to lose its plasticity."
"The whole process may take five hours, or even more."
Zhou Jun was a little confused when he heard this: "Five hours? So long?"
Hua Yue nodded and said, "Well, it's a very long process from mixing water to the fire clay losing its plasticity."
After hearing this, Zhou Jun thought to himself that this Roman fire clay still looked a little different from modern cement.
Huayue added: "After the fire mud, sand, and gravel are all laid, remember to use a roller to roll the road surface to expel air bubbles and miscellaneous liquid."
"After all the processes are completed and the road surface is left to bask in the sun for a long time, it will be considered finished."
After hearing this, Qu Sanweng nodded repeatedly and said, "I understand the general meaning, but in terms of the raw material ratio and laying methods, I still need to try it more before I can get started."
Zhou Jun: "The road section to be paved is not long, only the muddiest section. As long as it can ensure that large vehicles can pass through without hindrance."
Qu Sanweng stood up and said to Zhou Jun: "Don't worry, Erlang, I will go to sift through the coal ash. When everything is ready, we will go to pave the road tomorrow morning."
After saying that, Qu Sanweng took his two sons and walked to the warehouse.
Zhou Jun turned his head to Chun Niang who was standing aside and said, "Let's talk about the dining room."
Chun Niang came over hesitantly, sat on half of the stool, and whispered: "Maybe Chun Niang is just stupid."
Zhou Jun waved his hand and said: "I won't say more about self-blame. I would like to ask what the explanation is."
Chun Niang hesitated for a moment and said, "Mrs. Yuping makes steamed food with stuffing. It has a unique shape and unique flavor. Although Chun Niang has learned how to cook it, the skin broke and the stuffing ran away as soon as it was put in the pot."
Zhou Jun had a meal at Jin Fengniang's house. The steamed food made by Yuping had thin skin and rich fillings. Not only the vegetables and meat were delicious, but also the soup was delicious. However, the preparation of this kind of steamed food requires the chef's skills, and there is no individual
After three to five years of training, you really can’t learn anything in a short time.
Zhou Jun thought of this and asked Chun Niang again: "Then how did you prepare meals at home in the past?"
Chun Niang: "Boil, bake, and occasionally fry things."
Zhou Jun: "Fried food? What kind of oil is used?"
Regarding Zhou Jun's question, Chun Niang felt a little strange: "Of course I used sesame oil."
Flax oil?
Ever since Zhou Jun arrived in Datang, when he saw a shop selling fried food in the market, he had a vague question in his mind.
Now, this problem has finally surfaced.
During the Tang Dynasty, some people used cooking oil to fry food, but why didn’t anyone use it for cooking?
Zhou Jun vaguely remembered that stir-fry food really became popular during the Song Dynasty.
Moreover, chefs who know how to cook are treated like treasures in big restaurants, for fear that their skills will be copied by others.
Logically speaking, as long as you use the right oil and put the seasonings in place, cooking is not difficult at all. Why did this cooking technique come out so late?
Zhou Jun thought of this and said to Chun Niang: "Let's go to the dining room and have a look."
Zhou Jun took the curious Hua Yue and followed Chun Niang who led the way, all the way to the dining room in the outer garden.
Chun Niang opened the earthenware jar where the sesame oil was stored, and Zhou Jun stepped forward to take a look.
Good guy.
This flax oil is completely different from Zhou Jun's impression.
Although the smell is fragrant, the oily smell is also strong and the color is dark.
Zhou Jun asked Chun Niang carefully and finally understood the reason.
It turns out that the flax oil in the Tang Dynasty and the flax oil in previous lives are not the same thing at all.
The flax oil in the Tang Dynasty was actually sesame oil; while the flax oil in the previous life was actually linseed oil.
Then, a new problem comes.
Can flax oil (sesame oil) from the Tang Dynasty be used for cooking?
Zhou Jun recalled it carefully. In his previous life, he seemed to have never seen anyone using sesame oil for cooking. They usually used sesame oil for cold dishes, or added a few drops to the soup to add fragrance.
Zhou Jun looked around, then rolled up his sleeves and said to Chun Niang: "Make a fire."
Huayue was dumbfounded: "What are you going to do?"
Zhou Jun: "Cooking."
Waiting for the stove fire to get hotter, Zhou Jun first poured a little sesame oil into the pot. When the oil was hot, he took a handful of bean sprout leaves and threw them into the pot. He took a wooden spoon and started to stir in the hot oil.
Fry it up.
A few minutes later, Zhou Jun added a little more salt and sauce to the pot, and took out the fried vegetables.
Taking the chopsticks, Zhou Jun took a bite of the freshly fried hyacinth leaves under the watchful eyes of Hua Yue and Chun Niang.
As soon as the food was in his mouth, Zhou Jun frowned.
Unappetizing.
When sesame oil is exposed to high temperatures, it loses its original aroma and instead emits an inexplicable oily smell.
This oily smell completely covers the taste of the ingredients itself, giving people a stomach-churning greasy feeling.
Zhou Jun put down his chopsticks and thought to himself that there was a reason why he didn't use sesame oil for cooking in his previous life.
When Huayue saw Zhou Jun stop using his chopsticks, he was curious, so he ran over and took a few bites, and actually said the taste was okay.
After hearing this, Chun Niang took a sip and nodded in approval.
Seeing the looks of the two of them, Zhou Jun didn't feel the slightest bit happy in his heart.
The reason why they think it tastes good is because they have never tasted cooking oil that is truly suitable for cooking.
Zhou Jun sat on the ridge of the dining room and began to recall the oil used for cooking in his previous life.
In previous lives, there were several edible oils commonly used in supermarkets, namely peanut oil, sunflower oil, olive oil and soybean oil.
Don't even think about peanut oil. Peanuts only entered China in 1530, and it's impossible to find them now.
Sunflower seeds are the fruit of the sunflower. Their origin is South America. They were introduced to China during the Ming Dynasty, so you can skip it directly.
As for olive oil, although there are records in history books that olives have been grown in southern China since the Han Dynasty, most of them are edible olives. The olives that are actually used to press oil are a cash crop called oleifera.
It is still hanging in olive groves in Europe.
In the end, only soybean oil is left.
Soybeans were called "shu" in ancient times. Its origin is China. It has been mentioned in historical data during the Three Sovereigns and Five Emperors period. By that time in the previous life, it had a history of almost 5,000 years.
Zhou Jun wondered why no one tried to use soybean oil for cooking in the Tang Dynasty.