Is It Possible That Farming Is The Real Cultivation Of Immortals?

Chapter 122 Yes, Yes, You Women Enjoy This Eggplant The Most

To make wine, the sugar is eaten by the yeast and the alcohol is broken down.

For example, fruit is used to make wine, and there is sugar in fruit juice and jam.

Yeast on the peel.

Just mash it and seal it, just use a pickle jar instead of ordinary ones.

Wash it thoroughly before doing it.

The opening of the pickle jar has a rim, put in the pickles and add water with a bowl turned upside down.

In this way, once the turbid air comes out inside, the bowl will pop open.

Due to the water seal, the outside air will not get in.

Otherwise, all kinds of mold in the air will enter, and the fermented product will be destroyed.

When the fermentation is almost done, ordinary bottling fermentation is also possible.

At this point there is enough wine in it to kill the mold.

But fermentation with grain is different.

There is very little sugar in the grain and more starch.

Starch can be converted to sugar.

How to transform, which requires mold.

The mold breaks down the starch, turning it into sugar, a process called saccharification.

But the best mold is white mold or mucor.

Both are white and moldy.

The difference is that the filaments of Mucor are very long and fluffy.

After the saccharification is sufficient, the yeast inside will start to eat the saccharified alcohol.

But there are so many molds in the air, how to find good molds?

That is "wine music".

Distiller's yeast should be made of rice flour and starch, and some medicinal materials will be added.

The most famous of these medicinal materials is Polygonum spicosa.

This thing can kill some bacteria "603" and provide a certain fragrance.

There are many suitable molds on straw.

Knead starch and the like into balls and put them on the straw to inoculate the mold.

The reason why you put leaves and the like is because there is yeast on these things.

Enough yeast and mold cooperate to complete the process of direct grain fermentation.

Also, yeasts and molds are very different.

Some produce more wine, some produce more aroma.

The temperature of making wine should not be too high.

If it is high, there are too many dead molds and yeasts, and some things cannot be consumed cleanly, and the taste will be bitter.

Bitterness is nothing, it is easy to produce poison.

Of course, An Jia's method is the simplest, which is the method of Xiaoqu.

Daqu is not the case at all.

Xiaoqu dumplings can be made with rice noodles and the like, while Daqu can be made with various beans, and the aroma is more complicated.

An Jia is not in the mood to make that kind of thing, but wants to make better rice wine.

As for why red beans and mung beans can be used, but soybeans are not, the reason is also very simple.

The starch in rice is about 70%, glutinous rice is 100%, and red and green kidney beans are more than 60%.

Soybeans are 20% more complex substances, which cannot be transformed into wine by normal mold.

Similar to it, there are broad beans, which only have about 40% starch.

Natto can be made by fermenting cooked soybeans.

Miso can be made by fermenting soybeans with various molds.

Or soy sauce.

Going a step further, you can also make soy sauce.

If mucor mold is added to tofu, two well-known things can be made.

Same, called fermented bean curd.

Same, called stinky tofu.

That's right, stinky tofu is not soaked in dung water, but fried after fermentation.

Why is stinky tofu delicious?

Because the fermentation process will produce many umami substances, making tofu more fluffy.

After being fluffy, deep-fry the seasoning and mix the sauce, and the taste will fly.

An Jia smiled when she saw the failure of the key last time, and only gave the answer this time.

After hearing this, the key quickly took notes, but he was still unconvinced verbally.

"Look at your results. It's so dry here, so you're done?"

Another three days later, An Jia sat in the study and asked the keys to come in a tray.

The tray should be covered with chaff.

After the key was brought over, An Jia unwrapped the gauze outside the bamboo box in front of her.

Inside the bamboo box, the straw is still eye-catching.

However, the straw has been covered with white mold.

An Jia pushed aside the straw, and took out the moldy dumpling that was about the size of a lychee and about the size of a steamed bun.

It's so moldy, it's against the sky!

He rolled the dumpling into a ball in front of the key in astonishment.

In this way, the dumplings wrapped in white mold returned to their original size.

After it is done, put it in the chaff.

Coarse chaff is the roughly broken husk of the spiritual valley.

This stuff absorbs moisture better.

Can't use Whirlwind Jue, the Whirlwind Jue sucks very slowly when it starts.

But after getting up quickly, I can smoke very dry in one go.

The mold needs some moisture to stabilize.

"Look, the mycelium is dense and beautiful, right?"

"We can't wait for it to turn black, or it will be a bad thing to grow spores."

Turning black is equivalent to flowering and fruiting, and the effectiveness of the mold will be reduced by then.

The spores re-grow and also suck the powdered sugar.

Right now, what is left in the koji is equivalent to the roots of mold.

The function of this root is to decompose starch into sugar and provide fragrance.

An Jia showed off a bit, and after the 30 ditties were rolled, they were placed on the plate.

After about an hour and a half, Xiaoqu had dried hard.

Equivalent to a quick dry.

Afterwards, An Jia used the Whirlwind Art to suck away the excess water.

Then put it directly in the sun.

Since the Spirit Gathering Formation has a windmill house, the sunlight during the day seems to be more vicious.

After being exposed to the sun for a while, the koji will crack.

The next cracks grow especially ferociously.

It seems to break when touched.

But An Jia asked the key to take a closer look at what was in the crack.

That's right, mycelium.

Dense mycelium.

There is no doubt that this kind of distiller's koji is of top quality.

As for the effect, it is still unknown for the time being.

As usual, after this ditty is made, it has to be aged for more than half a year before it can be used.

The purpose is to make it stable through time.

In the absence of water, mycelia work harder to decompose the ingredients in the dumpling in order to grow.

In this way, when making wine, it will be more mellow and fragrant.

There is plenty of aura here, and the environment is also dry, because of the sun.

Under quite extreme circumstances, Xiaoqu has been reborn in just a few days.

The key holds the said ceramic jar, and is storing honey.

Take half of a box, and leave the rest for the bees.

These pots specially made for honey firing can only hold ten catties each.

More than 20 beehives were collected, and they contained a total of ten catties of honey.

These days, a large number of papers are also posted every day.

One day can make large paper ten knives.

Large paper is four times the standard four feet long and two feet wide rice paper.

One large piece of paper is equivalent to four hundred sheets of standard size.

Ten knives, that's 4,000 sheets a day.

They are all keys, and one person completes the beating, papermaking and drying.

In one sentence, one hundred and twenty knives have been made.

More than 100 pieces of ceramic dishes and basins have been made, and more than 100 sets of spoons and chopsticks.

Take 30% of it and leave it to An Ting, and start loading the rest.

In the past few days, An Jia has made another large wooden wheelbarrow.

A thin mat was made of bamboo strips at the bottom, stuffed with straw.

Honey, pottery, and rice paper can all be put on it.

Before leaving, An Jia thought he could bring a bunch of things with him when he came back, so he simply steamed 50 catties of Lingmi.

The remaining mung beans, red beans, kidney beans, etc., take 30 catties and add them up, beat them into coarse pieces and steam them.

Finally, take out another 30 catties of tapioca starch and steam it.

This tapioca starch becomes cold noodle cubes after steaming.

Can only be minced with a whirlwind mill.

The purpose of doing this is that Lingmi is not glutinous rice, I am afraid that the starch content in it is low.

Instead, you can only add a little more pure starch to make wine.

This will result in a higher alcohol content.

But at most it will not exceed 17 degrees, and it is best to be around 15 degrees.

If this degree is exceeded, the yeast inside will be contained and cannot produce wine to increase the degree.

In the huge bamboo plaque, the two worked together to mix rice and beans, sprinkle some tea and spread it to cool...

When it was almost cold, the key took out the ground Xiaoqu and prepared the next song.

An Jia stopped it.

"There is still one step left."

He took out the spiritual chaff.

These are still uncooked.

After a quick rinse with water, dry it in the sun.

Then throw in the chaff and stir.

This made the key look confused.

An Jia explained: "Use it loosely, but if it is too tight and airtight, it will directly break.

After the explanation, An Jia and the key used pinch seals to roll up the Whirlwind Jue.

Naturally, the Whirlwind Art never stopped during the whole process.

The two have been using the Whirlwind Art for stirring, for fear that their hands will not be clean.

In this way, after it is done, it is poured into a ceramic jar with a whirlwind.

With a frying hand, put a full hundred catties of rice, beans, and cassava starch against the wall of the tank.

But before it was poured in, what was dry was a hundred catties, and now it must be steamed and absorbed more than a hundred catties.

After the three tanks were ready, An Jia and the key sprinkled them with honey water prepared with honey, maple syrup, and bamboo sugar.

The key said: "It can only be sprinkled on the surface, and the water will flow down, because it cannot go in.

An Jia said: "I'll come."

He raised his hand to catch the frying hand, rolled up the water flowing from the bottom of the tank, and soaked it into the rice one after another.

Seal it with tung oil rice paper and lotus leaves, and put it directly into the small warehouse.

Just put it with the pickles.

This lotus leaf belongs to the Sancaitang lotus, and the leaves grow very tall, so there is no need for white.

Right now the whole pond is full of leaves and lotus.

This lotus is also a wonderful flower, and the flowering period is ridiculously long.

A branch has three parallel stalks, one jade-colored, one golden-colored and one cyan-colored.

The first flower has not faded until now, and the fragrance is overflowing and lasting.

It opens with the sun in the morning and closes with the sunset in the evening.

At first, Yiduo didn't think much of it.

Right now, one branch after another is blooming, three flowers at a time.

The courtyard is filled with a strong but not greasy fragrance of flowers.

That night, I heard a crackling sound from the inside of the tank.

The key thought it had exploded, so he was worried, so he hurried over to listen.

Now her hearing has become very good, otherwise she could hear it in this bamboo building with such good sound insulation.

An Jia walked over and said: "Don't worry, it's a good thing, the fermentation has begun."

"You just seal it with paper, so there won't be any messy things going in, right? 1.6" the key said worriedly.

"This can't be water-sealed like fruit wine. In the early stage of fermentation, mold and the like also need to breathe. It will be a bad thing if you are stuffy like this. You don't have to worry. According to this progress, you can have your first sip of wine in three days. "

"That's still enough to make it to town."

"go together."

"I'm not going~" Keyan said angrily, "Because of this, my house has been stopped for more than ten days......"

"This time you do it with me, and we will do it together later."

"Cheng... By the way, go to the town and get some lingonberry seeds back.

"What eggplant to eat, it's not delicious," An Jia vetoed it in one gulp.

"How do you know it's not delicious if you haven't eaten it?"

"How can I say it's not delicious if I haven't eaten it?"

"The eggplant sucks so much juice, you don't know how to enjoy this delicacy."

"I'm a man who doesn't like to eat this stuff, and I'm too lazy to grow it."

"As a girl, I like this, you buy it, I plant it.

"Okay...you will grow and eat yourself when the time comes."