After half an hour passed like this, Uncle Lu, who had always liked to "make trouble" people, finally left satisfied, because he had learned a new ingredient making process from Ling Hao.

  People in this world actually pay attention to some principles like Confucius put forward by "not shamefully asking", and this Uncle Lu is such a person, who comes to Ling Hao on time every day like a student to ask for advice on "braised pork", "sweet and sour fish", "dry fried tenderloin" or something......

  Ling Hao was embarrassed to say that he didn't want to teach, so he could only teach him some simple recipes for home-cooked food in later generations, but he didn't expect this old man to come more diligently.

  It was easy to send the old man away, and Ling Hao moved out a few jars of lychee wine that he had started brewing when he lived in Yongcheng before, ready to check the results of his fermentation during this time.

  Speaking of lychee, we have to mention some about the history of lychee cultivation.

  Lychee, soapberry family, lychee is an evergreen tree with a height of about 10 meters. The peel has scaly protrusions, bright red, purple-red. When ripe, it is bright red, and the seeds are all wrapped in fleshy arils. The flowering period is spring, and the fruiting period is summer. When the pulp is fresh, it is translucent and creamy, and the taste is fragrant, but it is not resistant to storage.

  It is found in the southwest, south and southeast of China, and is most widely cultivated in Guangdong and southern Fujian. It is also cultivated in southeastern Asia, and its introduction has been recorded in Africa, the Americas, and Oceania. Lychee, together with bananas, pineapples, and longans, is known as the "Four Great Fruits of the South".

  Lychee is sweet, sour, warm, into the heart, spleen, liver meridian, can stop hiccups, stop diarrhea, is a stubborn hiccups and diarrhea people of the diet therapy products, at the same time has the effect of tonifying brain fitness, appetizing and spleen, and promoting appetite. Due to sexual heat, eating too much is easy to get angry. Lychee wood is solid, elegant in texture, resistant to corrosion, and has always been a first-class famous material.

  The earliest literature about lychee is "Shanglin Fu" by Sima Xiangru of the Western Han Dynasty, in which it is written as "detachment", which means to cut off the branches.

  Long ago, the ancients realized that this fruit could not leave the branches and leaves, and if the branches were cut, the shelf life would be extended.

  In this regard, Li Shizhen of the Ming Dynasty also recognized. "Compendium of Materia Medica, Fruit Three, Lychee" [Interpretation]: "According to Baiju Yiyun: If you leave this branch, the color will change in one day, and the taste will change in three days. The name of the detachment branch, or take this meaning. Around the beginning of the Eastern Han Dynasty, "Lizhi" began to be directly written as "lychee".

  Lychee was introduced to Myanmar from China at the end of the 17th century, to India 100 years later, to Madagascar and Mauritius around 1870, to Hawaii by Chinese merchants in 1873, from India to Florida in 1870-1880, to California in 1897, to Israel from 1930 to 1940, and to Australia by Chinese immigrants in 1954. Now lychee is widely cultivated in Central and South America, part of Africa and the whole of Asia, and the main producing countries of lychee in the world today are: China, India, South Africa, Australia, Mauritius, Madagascar and Thailand...

  Lychee is also cultivated in southeastern Asia, and its introduction has been recorded in Africa, the Americas, and Oceania.

  However, when Ling Hao saw this lychee, he thought of another way to deal with it, he took out the fruits of these lychees and fermented them, wanting to make the lychees into wine to drink.

  Although lychee is the "king of fruits". But it is also true that as Bai Juyi said, "If you leave the branch, the color will change in one day, the fragrance will change in two days, the taste will change in three days, and the color and fragrance will be gone in four or five days", which also confirms from the side that the shelf life of lychee is not too long.

  It is recorded in the ancient medicine classics: lychee has the effect of quenching thirst, regulating qi and benefiting blood, and "eating 300 lychees a day, not giving up being a Lingnan person" is also used by the ancients to praise lychee. Lychee liquor is made of high-quality fresh lychee as raw material, cleaned, drained, peeled, pitted, juiced, and fermented at low temperature in the fermentation tank, and the whole process is controlled within 30 minutes, which not only ensures the fresh fragrance of lychee but also prevents the loss of nutritional value of lychee.

  The practice of lychee wine is actually not too complicated, and in terms of the conditions of this world, it is indeed not too complicated

  The first is to select the best lychees, which can be made with the seeds, which is why later studies have said that drinking fruit wine can absorb more nutrients than eating fresh fruits.

  2. Peel the lychee, a layer of lychee, a layer of sugar, and put it in a wide-mouth bottle (to be dry, no water) 6 or 7 minutes full (the brewing process will produce gas, and if it is too full, the cap will be pushed out.) )

  3. Pour sorghum wine into the bottle or jar, the higher the degree will be more mellow, and then seal the bottle or jar tightly, put it in a cool and dry place and let it soak for three months before drinking.

  This lychee wine has been brewing since Ling Hao crossed over, and it can be regarded as one of the few products that can be found in this world before he has a contract store to open for himself.

  Although the output of sorghum wine is not high, the wine shop opened by Ling Hao is naturally not short of wine, and directly uses spirits to make fruit wine, although the momentum after drinking may be great, but the fruit wine will be more mellow.

  "Childe, the braised tofu is ready. Gao Rong suddenly reminded at this time.

  "Ouch, I almost forgot, it's not enough to have wine and no food. Ling Hao said and went into the kitchen and brought out the braised tofu and haggis noodles that he had made before.

  Braised tofu is a classic specialty dish, and tofu is a very traditional and popular bean food in later generations, which has been recorded in some ancient books.

  As a food and medicine food, tofu has many functions such as invigorating qi and replenishing deficiency, and modern nutrition has proved that tofu is an alkaline food, which is very helpful for improving physical fitness. In the Five Dynasties, people called tofu "little slaughtered sheep", believing that the whiteness and nutritional value of tofu can be compared with mutton. Therefore, the ancients activated their brain cells and invented a variety of braised tofu recipes.

  Haggis noodles are a medicinal pasta dish with anti-aging effects, which nourishes the heart and kidneys. The raw materials required are flour, lamb tongue, lamb kidney, etc. This medicinal diet is suitable for symptoms such as fatigue and thinness, heart and kidney insufficiency, soreness in the waist and knees, and palpitations.

  This thing is also suitable for fatigue and thinness, heart and kidney insufficiency, soreness of waist and knees, complement deficiency, dispelling cold, warming and replenishing qi and blood, appetizing and strengthening strength, nourishing maternity, helping Yuanyang, palpitations and other symptoms.

  As for the fried buns that Ling Hao said he was going to make before, they had already been made, but they were made for Gao Rong to eat.

  Gao Rong felt that since she came to Ling Hao's side, the food that Ling Hao ate every day was a strange thing that she had never seen or eaten before, but she herself was indeed feasting, for example, now, she was eating raw fried buns and watching Ling Hao open the lychee wine.