On Monday morning, after a hurried breakfast, Li leisurely drove Sun Xiaoying back to work at the bun shop.

As for Jin Yu, he continued to stay at home, after all, it was always inconvenient for such a big guy to take with him all the time.

Originally, there were also staff from the property company's housekeeping service center who regularly came to do sanitation and cleaning, but since Jin Yu settled in, in order to avoid trouble, this service has been changed to be carried out only when the owner of the house is there, and the cleaner is not allowed to go up to the third floor.

In addition, in order to try to prevent the recurrence of the last time the thief entered the hospital, he followed the advice of the property management company Manager Wu, and made a warning wooden sign to stand in the most eye-catching place at the entrance of the hospital, which was written in large black letters: There are vicious dogs inside, and they are violent and easy to bite.

Although this may not solve the problem at the root cause, after all, the probability of the incident itself is very small.

The car arrived at the backyard of the bun shop, the brother and sister got out of the car, Sun Xiaoying had to go to school in a while, she let go of the backyard freely, and went back to the room to prepare books.

Li Youran came all the way to the office on the second floor of the South Store, and he first called Liu Senjiang and said that he had something to discuss with Chef Chen. Since it was still early, Chef Liu and the others had not yet come to work, but he promised to contact Lao Chen immediately and come to the steamed bun shop in a while.

Li Youran sat on the office chair, thought about the things that had not been dealt with, picked up the mobile phone, dialed the number of Feng Daniu of the logistics department, on the phone, he asked Feng Daniu to find the driving school last time, and signed up for Li Fangcheng, Huzi, and Sun Xiaoying to learn to drive, and the two men applied for the big truck class, as for Sun Xiaoying, just sign up for a small car class.

Putting down the phone, he got up and boiled a pot of boiling water with an electric kettle, got some Cuifeng tea, and filled the glass jar.

Last time, Chef Chen made less than half a tael of red robes. The three of them drank it together twice and it was almost exhausted. The new fresh leaves will have to wait a few days before they can be picked, and the overall number is pitiful.

Actually, in the real world. Ten taels of fresh leaves can be made into one or two high-grade Dahongpao refined dry tea. The space tea tree is already much higher than that.

But this is also a matter of urgency, if you want to alleviate it, it seems that you can only wait for the dozens of tea trees to grow a little longer, and then take their strong branches for cuttings and propagation. If it is successful, it will probably be the fourth generation of Dahongpao tea seedlings. However, according to experimental verification, the inheritance of the maternal characteristics of the vegetatively reproduced offspring of this tea plant is very stable, and there is no need to worry about attenuation.

Fortunately, there is also Cuifeng tea. The number is not much, though. But it is better than the situation of the big red robe, especially since its budding speed seems to be faster than the latter, which is also not easy to understand.

The area of the No. 3 field in space is not large, and the three things of ginseng, Cuifeng tea tree, and Dahongpao tea tree alone are almost full, and other things cannot be planted.

Anyway, since there is space tea. Other finished teas on the market, even if they cost thousands of yuan a catty. I don't have much appetite either. And he found that due to his long-term drinking of space water and eating various foods related to space, the taste function of the tongue is now more and more developed and sensitive, and with just a small sip, the taste characteristics of food and drinks are like being put under a magnifying glass, and the advantages and disadvantages are immediately displayed clearly, which makes him basically become a passive gourmet.

Alas, I don't know if this is a good thing or a bad thing. Thinking of this, Li Youran sighed slightly.

At this time, he remembered that there was an article written by an audiophile on the Internet, which was very representative and caused a lot of controversy. The netizen said that many years ago, he didn't know what a sound was, and at that time, an old single-speaker tape recorder and a ripped cassette tape could make him listen to it with relish, revel in it, and even think about it. …,

Later, with the development of society and the improvement of personal economic conditions, he began to play stereo, from thousands to tens of thousands, hundreds of thousands of sets of audiophile equipment, every time for the choice of an audio line, the best way to cook speakers. After a long time, his fungus has also been refined into a pair of "golden fungus".

But problems also followed, gradually, he found that when he listened to the audio, he was no longer appreciating the music itself, but unconsciously picking all kinds of faults, how the treble penetration, what was the potential under the bass, what was not in place, etc., a little defect made him feel uncomfortable. In this way, I guarded more than 100,000 high-end equipment, but I could no longer find the joy I had when I listened to the tape recorder. After calming down, he was puzzled and began to reflect on why this phenomenon was happening, and what was wrong?

In view of this, Li Youran feels that he should strictly separate work and life, no matter how good he is in business, it should be, but not in life, but he has to be consciously sloppy and confused, and he can't live too delicately, otherwise after forming a habit, it will be very tiring for a long time.

Just as I was thinking about things, there was a knock on the office door.

"Please come in." Li leisurely restrained his thoughts and sat upright.

The door was pushed open, and two chefs, Liu Senjiang and Chen Chuanzhong, dressed in casual clothes, walked in.

"Oh, you're here, please take a seat." Li greeted leisurely.

After the two chefs were seated, Li leisurely got straight to the point, talked to them about the idea of using special water to make wine, and wanted to hear their opinions.

After listening to this, the two chefs each pondered for a while.

"Actually, I have long had this idea, our private restaurants are high-end customers, and the consumption of wine will not be stingy, and the entire catering industry, the proportion of profits in this area is not small, and it is a pity that we have not done this business. Xiao Zhou's foreman reflected that most of the drinks brought by the guests of private restaurants are high-end goods such as Moutai, Wuliangye, Luzhou Laojiao, etc., and there is no shortage of foreign wines above the XO level, which shows the consumption strength. Liu Senjiang frowned and took the lead to speak.

"No wonder big names such as Moutai and Wuliangye have colluded with price increases in the past two years, and there are so many rich people in China. Also, I heard that these wines are now only rising in China, and those that are exported to foreigners are cheaper. A lot of people who travel abroad have even bought it to bring back. Li said leisurely with emotion.

"It's not surprising, it's not just them, a lot of things that are exported now are cheaper than domestic, fidelity and good quality. The reason, I guess it may be because the export goods represent the face, the relevant departments pay more attention to it, make great efforts to grasp it, and give preferential policies, quality inspection is also strict, as for the domestic but it doesn't matter. Chen Chuanzhong said, and there was some dissatisfaction in his tone.

"Alas, these famous wines in China are not only expensive, but also many fakes, so I have never wanted to do their business. Well, let's get down to business, it's not feasible for us to make our own wine, so please feel free to speak. Li leisurely retracted the topic.

"I'm not very good at this, it depends on Lao Liu, he is an expert." Chen Chuanzhong turned his head and glanced at Liu Senjiang.

"Hey, what an expert, Lao Chen, don't lift me up. That is, in the past, I was just playing and making a few jars of rice wine, which is similar to the local brewing of those farmhouses in the suburbs now, which is nothing. Liu Senjiang hurriedly cleared up, in his mind, the masters of those big wineries can be regarded as real experts.

"Rice wine is also good, now many people in the city like to go to the countryside to buy things, local pork, chai chicken, and farmhouse brewing, there is no artificial flavor and additives in it, drink it with confidence." Li said leisurely.

The main raw material of rice wine is glutinous rice, which is fermented by pure koji with natural microorganisms, which is rich in nutrients, and is called sake brewing or sweet wine in the early stage of brewing, and is eaten together with sake and lees, which is a kind of food that is deeply loved by people and spreads widely. If fermentation continues, the sweetness becomes weaker and the flavor of the sake becomes stronger, and after the residue is filtered out, the remaining liquid becomes rice wine, which is a low-alcohol sake. In recent years, some people have improved it and distilled it on the basis of rice wine, and it has become a home-brewed liquor with a unique flavor, which can be regarded as a puree liquor, and it is still quite marketable in the current trend of returning to nature. …,

"But there is one of the biggest problems here, our special water is good, I don't say it, but wine is different from other food. The local process itself is nothing, mainly new wine, I'm afraid it can't be on the table of high-end banquets. Liu Senjiang raised his doubts.

"Lao Liu is right, no matter how good the new wine is, the taste is light, there is no mellow taste of the old wine, and the grade cannot be improved." Chen Chuanzhong also agreed.

Li Youran nodded, it seems that the views of the two chefs are the same as his own.

"I'll figure out how to solve the problem of new wine cellars. In fact, local sake brewing is also very good, and it is now a trend of return. Master Liu, I believe that with your vision and experience, the results will not be bad, I think so, first make a small amount of it, and then see the effect. If you need anything, just ask the logistics department to buy it. ”

"Cheng, then I'll give it a try." Liu Senjiang heard what Boss Xiao Li said, and he didn't say anything more, and agreed to come down.

"Actually, don't worry too much, the self-brewed brew, even if you can't get it on the table of private dishes, we can't drink it ourselves, there are a lot of good wine in the bun shop, and if you can't waste it, maybe it's not enough." Li said leisurely and relaxedly.

When the two chefs heard this, they looked at each other and laughed.

The two chefs also stopped chatting and got up to take their leave and go back to prepare.

This matter is over for the time being, whether it is the kitchen to make wine, or the cellaring of the bottle of puree wine, it will take a while, it is useless to be anxious, just wait patiently.

However, Li Youran is not too worried about the quality of home-brewing, a master of Chef Liu's level, with his understanding and perception of ingredients and cooking skills, even if he plays with tickets to make wine, it is estimated that it will not be too bad. What's more, there is also the escort of the space stream.