It’s third on the recommendation list, but the distance from the back is too close, and a certain flower is in danger. Well, my blood is finally boiling! If the ranking goes up one more place, I’ll add an update!)
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The most talked-about story among the people of Qingshen is the story of Chen Sanlang turning stone into gold and helping a debtor on the verge of bankruptcy turn around and become rich.
Cai Chuanfu, who is revered as the chef king, has personally admitted that Chen Jiasanlang is his mentor. When he was desperate, he passed on the cooking skills to him and taught him how to run a hotel. Without the appearance of Chen Ke
, I might have drowned myself in the river a long time ago, and there would never be a Laifu Tower where I am the only person I am today.
Li Jian, who produces Huangjiao Liquor, has personally admitted that he was ready to hang himself. It was Cai Chuanfu who appeared in front of him with a jar of orange wine, and that was how Huangjiao Liquor became popular in Shu. At first, he thought,
This wine is the craftsmanship of Master Cai. Later I found out that it was actually taught by Sanlang Chen!
Not only the orange grove owner surnamed Zhang, but also all the orange farmers in Qingshen County are grateful to Huang Jiaojiu, but also to Chen Jia Sanlang - since then, they no longer have to worry about sales, and the winery will sell the wine at twice the original price.
Open to purchase the ponkans they grow.
The sauce merchant surnamed Tu also said that he went from being a stinky sauce seller on the verge of bankruptcy to becoming a guest of various restaurants, and his products were gradually sold to various states, all because Cai Chuanfu improved the production process for him.
Because salt was a monopoly and was expensive, ordinary households in the Song Dynasty used various bean pastes and sweet noodle sauces for seasoning. It was originally used as a dipping sauce. With the advancement of sauce-making technology, a method of cooking dishes was gradually developed.
That is, the sauce method. The sauce method has also been the most important folk cooking method for a long time.
People in the north eat sweet noodle sauce with wheat flour as the main raw material, while people in the south and Shu eat bean paste. The sauce merchants brew the latter, but in front of the famous Pixian doubanjiang, the Tu family’s products are simply weak.
...After struggling for many years, it is finally about to close down.
However, Cai Chuanfu asked him to slightly improve the production process of bean paste, mainly by extending the fermentation time to ferment the bean paste into a paste. Then the paste was pressed on a millstone to extract the juice, and a bright black liquid was obtained. Cai Chuanfu called it -
-soy sauce.
Although there is only one step between bean paste and soy sauce, soy sauce appeared in the Southern Song Dynasty. This is not to say that people before the Northern Song Dynasty were too stupid not to know how to juice bean paste, but because of the cooking techniques - stewed vegetables, steamed vegetables
, boiled vegetables, as well as pickles and bean paste can be used competently.
Only for cooking, bean paste will easily burn the pan. Even if it doesn't burn the pan, it will be a big sticky puddle that won't make people vomit. How can it stimulate appetite? So in the Southern Song Dynasty when cooking was popular, soy sauce came into being.
.
Qingshen County, in modern times, has become a city of stir-fry dishes. Chefs naturally need a seasoning that is more beautiful and easier to master to replace bean paste and get the sauce flavor in stir-fry dishes.
The emergence of soy sauce perfectly solved this problem and was naturally welcomed by various restaurants. And just as Chen Ke expected back then, the stir-fry technique was easy to learn and could not be kept secret for a long time. Sure enough, a year or two ago, the stir-fry method had already been popularized in Qing Dynasty.
It basically spread in Shen County and became the main cooking method for residents.
It is estimated that only those chefs in Bianjing have enough skills and scheming to turn a small craft into a magical skill and hide it tightly.
But in any case, the popularization of cooking methods will be of great benefit to the sales of soy sauce. A new term has also emerged in Qingshen County called "making soy sauce".
By this year, the method of stir-frying has spread in neighboring states and counties. Although it is just a simple stir-fry method, it still requires the participation of soy sauce, so Tujia soy sauce has become a best-selling product. Boss Tu has opened ten new brewing ponds. Although
It is not developed yet, but it has already tasted the benefits of making money every day.
The remaining two, the charcoal merchant surnamed Qian and the bamboo garden owner surnamed He, found out that even the soy sauce was the masterpiece of Sanlang of the Chen family. Naturally, they couldn't sit still and went to the Chen family with generous gifts to ask for a debt-to-equity s.. The two
I don't know where I got it from, but only if Chen Jia Sanlang had a stake to take, would he sincerely help.
Ordinarily, since the money had been paid back, Chen Ke didn't need to pay attention to them anymore. But he needed two people to help him feel at ease, so he agreed immediately.
After becoming a shareholder of the two companies, he not only helped them contact sales outlets and made all the merchants he could influence purchase bamboo charcoal from the Qian family, he also took great pains to help improve the method of making charcoal.
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As soon as Chen Ke came to this world, he landed in a charcoal farm. Naturally, he was no stranger to the method of burning bamboo charcoal in this era. He also visited the Qianjia charcoal farm and saw workers filling the fire door with fuel and then drying it in the sun.
The fresh moso bamboo is baked in the kiln for seven days and then calcined with a slow fire for seven days. After calcining, it is naturally cooled and taken out of the kiln in seven days. It takes more than 20 days just from loading the kiln to coming out of the kiln.
But in his previous life, the mountainous area where he lived as a child had many bamboo forests, and naturally there were charcoal kilns for burning charcoal. When he was a child, he watched workers making charcoal. In his impression, it seemed that it only took ten days to burn a kiln of charcoal.
It definitely doesn't take more than twenty days. The production efficiency here and there is doubled, which is enough to kill people.
Chen Ke carefully recalled that workers of later generations seemed to roast the bamboo for a few days, then add fire, and soon the kiln would be turned off and the air would be cut off. When the kiln was opened two or three days later, black bamboo charcoal could be obtained.
Thinking about it this way, it seems that it is simpler than the traditional kiln firing method, but everything is easier said than done. The Qian family charcoal farm fired according to Chen Ke's method, but it always held back the fire and failed to produce charcoal, which wasted bamboo. Repeatedly.
After several failures, Qian Tanshang's eyes changed when he looked at Chen Ke. If all the sales hadn't been directed at him, he would have simply left the kid alone.
In the end, it was Chen Xiliang who pointed out the puzzle. The Chen family is a charcoal-making family. Although Xiao Liang mainly studies, he is very familiar with the charcoal-making process. After listening to Chen Ke's description, after thinking about it, he said lightly: "Charcoal
The kiln is designed for slow-fire calcination. If you want to turn off the flames in such a short time, you must increase the furnace temperature." Chen Sanlang suddenly understood.
Raising the furnace temperature is easy! He asked Carpenter Pan to order an oversized bellows and opened an air outlet for the charcoal kiln. Then he found two strong workers to take turns supplying air to the kiln. Good guy, this one will affect the entire kiln.
The heat wave was rolling inside, and the red color was so spectacular that it burned a furnace of bamboo to ashes.
But this was just a matter of heat. When I burned the second furnace, I reduced the air supply, and sure enough I saw the charcoal gradually taking shape in the fire.
"Seal the furnace!" Following his order, the workers sealed the kiln entrance with mud.
After leaving the kiln after three days, it is purely physical work.
Seeing the burned charcoal shining brightly in the sun, Chen Ke and Qian Charcoal Shang breathed a sigh of relief.
Qian charcoal merchant picked up a piece of bamboo charcoal, observed it carefully for a long time, nodded repeatedly and said: "It's different from the charcoal made using the old method."
"Why is it different?"
"The color is brighter and the shape is more complete." Qian Tanshang said: "It looks much better." He paused and said, "And there seems to be more charcoal."
Sure enough, after weighing, it was found that one thousand kilograms of bamboo produced three hundred kilograms of charcoal, which was a full one hundred kilograms more than the old method.
But this is all clouds, charcoal is used for burning, and if the burning effect is not good, everything is in vain.
The two people anxiously filled a basin of charcoal and returned to the house to light it. They saw pure flames dancing in the charcoal basin. There was no trace of smoke, but the two people twitched their noses at the same time. Qian Tanshang said with a look of ecstasy:
"Did you smell it?"
"Yeah." Chen Ke nodded and said unexpectedly: "This kind of charcoal can actually emit a refreshing fragrance when burned!"
"Now we are prosperous!" Qian Tanshang held Chen Ke's hand tightly and said, "Sanlang, you are the living Bodhisattva!"
Chen Ke took out his hand and said with a smile: "Hurry up and give it a name."
"Of course it was you." Now in Qian Tanshang's eyes, Chen Ke is no longer a human being, but a Guanyin who saves people from suffering.
"Well, since it smells so much better when burned, it smells refreshing, just like lotus." Chen Ke thought about it and said, "Let's call it lotus charcoal."
That winter, all restaurants in Qingshen County used lotus charcoal in the braziers for heating guests. This kind of bamboo charcoal filled the room with a fragrant fragrance that was like falling into a lotus pond. It immediately aroused the strong interest of diners, and they started buying charcoal.
Find out where it comes from.
In just three days, the lotus charcoal produced by Qianjia Charcoal Factory was sold out. By the second year, it had replaced the bamboo charcoal in Shiwan Village and became the top product in Qingshen County. And with its large amount of charcoal,
It basically dominates the high-end bamboo charcoal market. By this year, the dignitaries in Chengdu have completely abandoned the bamboo charcoal in Shiwan Village and switched to this fragrant and pleasant lotus charcoal, otherwise they would be too embarrassed to have people come to their homes.
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Everyone loves Chen Sanlang because he can always open the door to wealth for people. Moreover, the saying that he can only help by investing in shares was soon proven to be a rumor.
Carpenter Pan from Qian Street proved that Chen Ke did not invest in the company, but he still spent a few years helping himself to transform from a small carpenter in the county to one of the top woodware merchants on Yizhou Road.
Another example is Boss Bi, a contractor on the dock. He was very troubled by the sharp increase in the throughput of the dock. Hearing about Chen Ke's name, he went to seek help with the mentality of giving it a try. As a result, he followed his method and used pulleys when loading and unloading.
And levers replaced manpower, and also gave porters more rest time... He used an hourglass to time it, and took a rest every time he moved. As a result, the throughput was literally doubled, which greatly eased the pressure on the terminal.
According to rumors, he seems to be born with knowledge and know-how. Even the pig farmers in this county have learned a secret method from him, which can make the pigs have no desires and only know how to eat, one by one.
He was born with a fat head and big ears and weighed several hundred kilograms more than before.
The key is that the meat of this kind of pig is fragrant when cooked, without the strange smell of ordinary pork, and even directly compares to mutton. Therefore, Qingshen County’s pork is also famous...
To explain, Chen Ke’s method of burning charcoal is actually the retort method, which was only available in the Southern Song Dynasty. The reason why people in the Song Dynasty didn’t like pork was because the pigs they raised had a pungent smell, and the pork eaten after the Song Dynasty had a pungent smell.
There is no such smell, the difference lies in the knife that cuts off the descendants.
Okay, the flashback of Chen Ke's achievements in the past three years is over, and the plot begins in the next chapter. Please vote for Sanjiang, please vote for recommendations, and I will add more if I get one more place on the recommendation list.