Author: Tang Yasong

Another night, after seeing off the diners, Chu Yunmeng sighed again as he thought about his experiences in the past few months since he woke up.

"Master, master! The vegetable orchard has a good harvest. When will you teach me how to make new dishes?" The excited voice of the grains came from afar.

After getting along with him for a while, he has become a lot more cheerful. He will act coquettishly and well-behaved from time to time.

Hearing the sound of Wu Gu, Chu Yunmeng chuckled: This Wu Gu is really crazier than himself!

Chu Yunmeng met Wu Gu for the first time when he went back to the wild forest to visit the tiger cubs and wild wolves.

At that time, Wugu was wearing tattered clothes and huddled in the place where he had settled. There was a pile of wild vegetables and fruits piled next to the fire, many of which he had never thought of or dug up.

"How do you know these things can be eaten?" Chu Yunmeng got straight to the point.

There was no sign of shrinking or fear on the grains at that time, and he was calm and composed: "My family is poor, and I have been digging for wild food to satisfy my hunger since I was a child." After that, he added: "My sister should be an expert in eating."

Chu Yunmeng was surprised, raised his eyebrows and asked: "Why do you say this?"

"This place is remote and inaccessible, but my sister rushed here with cooked food. It can be seen that this place of residence originally belonged to my sister." Wu Gu's face still showed a calmness and calmness that he did not have at this age: "The residues around at that time were clearly all gone.

They are wild vegetables that I have never seen in the market. Thanks to my sister’s inspiration, my little brother can survive for a few more days.”

Chu Yunmeng was surprised by the other party's ability to draw inferences from one instance and observe subtle details, as well as his calm and calm demeanor, so he took him back to Yunmengju and named him Wu Gu.

Afterwards, she learned that Wu Gu’s family was originally from a poor family. He had no fertile land and no resources to buy grain, so he could only rely on digging wild vegetables to satisfy his hunger. In addition, Wu Gu managed to get some corn with his cleverness, and the family could barely survive.

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However, both of his parents got sick a while ago and were unable to treat them, leading to their deaths. The clever theft and even grain fraud behavior of Wu Gu was discovered, and the man was beaten to death, half crawled into the wild forest, and relied on some of Chu Yunmeng's remaining resources.

Venison barely managed to survive, and then, inspired by the food remains left by Chu Yunmeng, he picked wild fruits and vegetables in the surrounding area to survive.

"Master! Master! Sister Yunmeng!" Seeing that Chu Yunmeng didn't respond, Wu Gu simply changed his name, finally waking Chu Yunmeng out of his reverie.

"Five grains... We are not in a hurry to introduce these new vegetables into our crops. The first thing is to expand the planting scale and output."

Looking at the grains holding various wild vegetables, Chu Yunmeng smiled: "It's spring already, and all kinds of fresh wild vegetables and green vegetables have grown. It's just a good time to study some new methods so that diners can eat old dishes and try them again.

Try something new.”

Chu Yunmeng looked at the wild yam in Wu Gu's hand and said: "The mushrooms we have cultivated are almost mature, so there is no rush to launch these new varieties, especially the ones that are not easy to spoil."

"And if you push it out all at once, it will soon be copied by others. The most important thing right now is to develop some sauces. Please take the time to come with me these days."

During the period when she stopped cooking new dishes, Chu Yunmeng gained a deeper understanding of the food culture of this era.

She found that she was narrow-minded.

This era is far less backward than I thought. Many food cultures have a long history and have already been traced in this era.

For example, she had been complaining a while ago that the minced meat and shredded chicken were not flavorful enough without chili pepper and vinegar.

But after learning more about it, I realized that hot and sour flavors have been around for a long time.

It's just that it hasn't been popularized yet and ordinary people don't know about it. Officials and ministers know about it, but not everyone may be interested in eating and drinking.

Restaurants are also engaged in public business and do not want to spend too much time on seasonings. This is why the diet of this era seems very backward.

For example, when it comes to spiciness, the "Book of Rites·NeiZe" records the practice of "using water chestnuts for three animals". "Lotus" is Cornus officinalis, which is a plant with a spicy taste.

It can be seen that dogwood as a spicy seasoning has been popularized in the court of the Zhou Dynasty at least.

In addition to dogwood, there are already three "five pungents" in ancient traditional diet: "garlic, onion, xingqu, leek, and scallion" in this era.

It's just that in this era when ingredients are relatively scarce and new ingredients have not been discovered, these condiments are simply eaten as vegetables.

What Chu Yunmeng has to do now is to fully extract the spiciness he needs from the known materials to the maximum extent.

And sourness is not impossible to obtain in this era. Rice vinegar already existed as early as the Zhou Dynasty, but it also faced the problem of not being popularized among the people.

And she will become the messenger who popularizes all kinds of tastes from the palace to the people, taking advantage of the asymmetry of knowledge to get rich quickly and expand influence, and obtain the intelligence and information she wants.

In this era, there is a shortage of ingredients, so Chu Yunmeng does not want to use "onions, leeks, and scallions" as the main spicy seasonings.

What's more, she has also tasted the taste of these dishes, and they are far from the spiciness she wants.

There was only Cornus officinalis. After trying it, she discovered that the spiciness was not inferior to the peppers she had experienced in her dreams.

It's just that in this era, although dogwood can be seen in the fields, dogwood that can be used for seasoning is not easy to obtain among the people.

The method of using Cornus officinalis with vegetables has not been introduced to the people, so most people only regard it as an ornamental plant or a medicinal substance, allowing it to grow in the countryside.

Chu Yunmeng spent some hardware to scrape together two kilograms of dried dogwood from major medical clinics in Yingdu.

While she asked the medical center to help her grind the dried dogwood into powder, she transplanted dozens of dogwood trees into the fields near Yunmeng Mountain.

At the same time, she also started making rice vinegar.

First buy fifty catties of glutinous rice, two catties of wine and medicine, eighty catties of fresh distiller's grains, fifty catties of bran, fifty catties of grain chaff, twenty catties of lumps, and six catties of salt.

Then buy more than a hundred kilograms of wheat, grind it all into starch, and ferment ten kilograms to make yeast. Take another eighty kilograms of starch and add water.

While grinding the starch and preparing the yeast, soak the glutinous rice for six to eight hours; pick it up and steam it on a steamer until the steam rises. After another quarter of an hour, sprinkle an appropriate amount of water into the rice layer and steam for less than a quarter of an hour.

After putting it in the steamer, rinse the rice with water to cool it down; drain it, pour it out and spread it on a bamboo mat, and mix in the distiller's yeast.

Pour the mixed ingredients into the prepared pottery jar, and add a sack or straw mat to keep warm.

In order to maintain a certain temperature, Chu Yunmeng placed the jar in the back kitchen where the temperature was relatively high, and lit a fire to increase the temperature.

After eighteen hours of this, the glutinous rice has been saccharified and wine-formed normally, and the wine gradually leaks out, becoming golden in color, sweet and slightly sour.

Continue fermentation for three to four days. When the wine begins to become sour, add four times more water.

In this way, after one and a half to two months, two hundred pounds of rice vinegar will be ready!

I want to try double updating in the past two days. But it seems that the effect is not very good. Just code silently.

Overhauled version, please collect it and vote for recommendation.
Chapter completed!