Shu Jin has always wanted to think of a suitable sugar for cooking, so when Chai Yanfeng, the business of Yipinge, could be taken care of alone, she went to the sugar workshops in Jiangxing County.

At this time, the raw material for sugar production is mainly sugarcane, and the method of sugar production is still in the "exposure method", simply put, sugarcane juice is heated and sun-dried to obtain thick colloidal syrup. Unfortunately, because of the problem of the zuò production process, there will be a lot of waste in sugar production, and the cost is relatively high, so that the price of sugar is also high.

After all, sugar is different from salt and is not a daily necessity, so the Great Performance Dynasty does not restrict the folk system. Shu Jin pondered, since he wanted to make sugar for his own use, he simply found a small and medium-sized workshop with a suitable scale to test it first, and if he could really make the sugar he needed, he could also make sugar and sell it for money in the future.

So, after running a lot of sugar workshops, Shu Jin finally chose a small workshop, negotiated with the owner of the workshop for a long time, and finally bought the workshop. The workshop is still the original workshop, but the name has been changed, and it has been transformed according to Shu Jin's meaning, and Shu Jin has made it clear that how to run Shu Jin in the future has the final say.

The owner of the workshop, surnamed Guan and Sande, is less than 40 years old this year, and he got Shu Jin's silver, and finally agreed to help Shu Jin continue to manage the workshop. Shu Jin means that all the helpers in the original workshop can stay as long as they want, and they are still given the same monthly examples. So, although the owner of the workshop has changed, the busy people inside have basically not changed.

After a slight renovation of the workshop, it was restarted.

Shu Jin found a local method of making zuò "white starch" on a supercomputer: boiling sugar with dried white tender malt, and then using the dried malt to saccharify white rice. Sorghum rice or millet for sugar. About five liters of malt can mash one stone of rice. In this way, when other workshops are closed because there is no sugar cane, Shu Jin's workshop can undoubtedly produce sugar all year round.

The old method of sugar cane sugar making is actually no secret. Some people can make syrup at home. When Guan Sande heard that rice was going to be used to make sugar, he didn't believe it, and he shouted that it was wasteful. However, Shu Jin is now the boss, although he doesn't believe it, he can also let Shu Jin toss.

The method of making sugar with rice is also very simple, just prepare a pot for steaming rice. There is also an urn with a plug at the bottom. Shu Jin studied with Guan Sande and the workers in the workshop for a few days, and finally succeeded after several experiments, and the sugar that came out was lumpy. White as ice crystals. When everyone picked up a piece of white caramel that they had never seen before, put it in their mouths and bit into it, they were surprised to find that it was really sweet, even more than syrup. And. Different from sugar gum. Such sugar cubes are easier to eat, serve and carry.

At that time, people mainly used sugarcane to make sugar, and if there was a sugar-making method of using grain, sugarcane would be discarded and not used, which would be putting the cart before the horse. Therefore, Shujin's sugar workshop still mainly uses sugarcane to make sugar. However, she didn't plan to make sticky sugar gum like others. What she wants to do is "sugar" that is not available now.

Why is the cane juice boiled around and out of gelatinous syrup? That's because there is an organic acid in cane juice that prevents sucrose from crystallizing. Only by removing such an acid can the sucrose crystallize.

Then there is the problem of discoloration.

Sucrose is colored when boiled. How do you turn them into white sugar? That's the time to go through the decolorization.

In the past, modern industry produced natural organic qì and special preparations to solve these problems, but today only the soil method can be used. So Shu Jin searched for the most accessible soil method at present: using plant ash to remove acid. Yellow mud cover slurry method to remove color.

To this end, Shu Jin specially ordered a "tile bowl" shaped like a funnel.

At this time, it was the ninth month of the lunar calendar, which was one of the months with the highest sugar content in sugarcane, so Shu Jin took Guan Sande and others to keep experimenting with making white sugar.

The cane juice is heated and evaporated until thick, and then poured into a "clay bowl" that has been plugged with straw beforehand. Leave it like this for two or three days, put the clay bowl on the jar, and then press the syrup with a yellow clay cake. The yellow mud will slowly seep into the syrup, absorbing the colored substances and molasses that hinder the condensation, and slowly sink to the bottom of the crockery. After a period of time, the straw of the tile bowl is pulled out, the yellow clay adobe that has been dried is uncovered, and the top layer of the tile bowl is the fine white sugar that crystallizes.

Shu Jin has also looked up some ways to make rock candy.

The method of making rock sugar is relatively difficult, and it is currently only made from sugar cane, but because the temperature required to make rock sugar by the local method is relatively low, Shu Jin plans to try it again in the first month.

These methods of making sugar are very fresh, Guan Sande was greatly surprised, and with it, the enthusiasm for sugar making is also high, and the output of small workshops is soaring day by day. But, again, there is no shortage of raw materials. Winter is coming, it is the season to store grain, and it is really a waste to look at it no matter how you look at it. So Shu Jin thought about it and adjusted it, and the current workshop is still mainly based on the production of white sugar.

Shu Jin wrote a note, and the case has been filed in the county. According to the general effect that the method of making sugar is the secret method of Shu Jin's family, everyone in the workshop must be tight-lipped and must not be passed on, and if someone is found to have leaked, it will be sent to the government for punishment. In the Great Performing Arts, there is a clause that steals other people's ancestral crafts is illegal, and the punishment is at least exile after hitting the board or permanent imprisonment. Therefore, Shu Jin's note is justified everywhere. All the people in the workshop drew a charge on this note, so Shu Jin didn't have to worry about the sugar making method leaking out.

Yipinge since Shu Jin set the rules for launching new dishes every month, business has become more prosperous, of course, there is more than one restaurant in the county, but there is no Shu Jin's new dishes, even if they are usually full of guests, it is still not a little worse than Yipinge. And the restaurant that imitates Shu Jin's dishes is not nothing, but it has never reached that taste. Three cups of chicken don't use a drop of water, and the nine-story tower used in this dish is only Shu Jin, and if it lacks a taste, the taste of three cups of chicken is naturally very wrong. So they naturally can't snatch away the business of Yipinge.

Shu Jin's "open kitchen" has also become a major landscape of Yipinge, and many people who negotiate business have also chosen Yipinge to eat, just to watch this different kind of stove.

On this day, Shu Jin finished researching sugar from "Erganfang" and set off to return to Yipinge.

It's about to be the day when Yipinge launches new dishes, and on the way, Shu Jin is thinking as he walks, this time, what dishes should be launched?

The dishes must be suitable for most people's tastes, and because it is a restaurant, the speed of serving food too slowly will also be given bad reviews by customers, so it can't be too laborious. The reason why braised pork rice and three-cup chicken were introduced as new dishes is because they are popular with their taste.

For these reasons, it is not good to have dishes that are too complicated, not too expensive, and too unique in taste. (To be continued......)

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