How important is forging? It can make the metal denser and stronger. Cold forging, in particular, strengthens the metal and makes the parts stronger. The larger the tonnage, the better the quality of the forged parts. For example, the aircraft of later generations, because the strength of aluminum alloy is not high, so it needs to be forged under high pressure in order to obtain qualified accessories. In particular, important parts such as wings must be forged with ultra-high strength. Generally speaking, the wing of an ordinary fighter requires a hydraulic press of more than 10,000 tons for ultra-high-strength stamping. Otherwise, the strength of the part will not meet the requirements. The large aircraft is even more perverted, requiring a hydraulic press of 70,000 or 80,000 tons to stamping the wings and fuselage. Otherwise, without a ram of sufficient force, the plane will disintegrate in the sky minutes to show you.

I remember that when Ma Lin was reading history books in his previous life, he was very puzzled by the fact that the history books focused on the success of Jiangnan Shipyard in building a 10,000-ton hydraulic press in 61 years. At first, Marin thought that this thing was a "fake big empty" political achievement thing. But later, he learned that the emergence of 10,000 tons of hydraulic press made a qualitative leap in China's manufacturing industry. It is precisely because of the 10,000-ton hydraulic press that Huaxia can manufacture the fuselage and wings of supersonic aircraft, as well as the steel beams of large warships. Even, before the barrel is drilled, it has to be crushed several times under the hydraulic press in the form of a steel column. Otherwise, it will not be able to withstand the large chamber pressure at all. The same is true for missile shells, otherwise it will not be possible to adapt to supersonic flight......

It's a bit far, in this era, let alone a 10,000-ton hydraulic press, a 100-ton forging hammer can't be done. It's good to be able to make an ordinary hydraulic forging hammer. At least, it's much stronger than a human hammer. The plate armor repeatedly forged by the hydraulic forging hammer day and night is definitely far superior to the plate armor hammered by manpower.

Human strength is limited, and after a while of exercising, you need to rest. The hydraulic hammer is not only much heavier than the blacksmith's hammer held by a man, but also the forging speed is fast and long-lasting...... The armor that was forged in this way was naturally much stronger than the plate armor hammered out by mere manpower.

Marin helped the Ming Dynasty to build a hydraulic forging hammer at Hukou Waterfall, which is of far-reaching significance. Later, Hukou Waterfall became a famous military forging center in the Ming Dynasty. The best weapons and armor of the Ming Dynasty are all from the hydraulic forging center of Hukou Waterfall......

……

With the arrival of late autumn, the sweet potatoes on the "one acre and three points of land" in Xiannongtan are gradually about to be harvested. But at this critical juncture, Ma Lin couldn't see anyone, so he went to the homes of the people of Daming to learn how to pickle Chinese cabbage and dried radish......

Autumn is a good time to harvest Chinese cabbage and turnips. Then, many of the harvested Chinese cabbage and radishes will be pickled by rural women and become pickles, sauerkraut and dried pickled radish, which become an important winter food for northerners. In the winter, northerners drink millet porridge, or nibble on steamed buns or wowotou, and take a bite of pickles or dried radish, which is a very local way to eat.

It should be pointed out that in this era, it is the rich who eat white steamed buns. Poor families mainly eat coarse nests mixed with bran and bran. But whether you eat white steamed buns or wowotou, pickles marinated with Chinese cabbage and pickled dried radishes with radish are the most important side dishes.

Ma Lin came to Daming this time, obviously to introduce Chinese cabbage and radish. In the future, the shelf-stable Chinese cabbage pickles and pickled dried radish will also become an important auxiliary dish for the people of Beihai country. Although it is said that there is nitrite in pickled food, Marlin doesn't care. The Chinese people have eaten pickles for thousands of years, and they have not seen anyone get cancer.

Moreover, Marin has a soft spot for sauerkraut in pickles. Although he is not from the Northeast, Marin also likes sauerkraut.

Thanks to the bombardment of Funantai Wangbeard's "Authentic Laotan Sauerkraut" advertisement, Ma Lin also has a soft spot for Laotan sauerkraut. When eating noodles, Marin also likes to eat Laotan sauerkraut noodles, which is indeed very sour.

Of course, in today's Chinese sauerkraut, there is still an important adjunct missing - chili pepper......

In addition to observing the pickling method of sauerkraut, Marin specially went to the farmer's house, and asked the local women to cooperate and use some of Marin's own chili peppers to make a spicy sauerkraut out......

Then, Marin finally ate the authentic spicy sauerkraut of later generations......

After that, Ma Lin ate Laotan sauerkraut noodles all day long, which was more authentic than Wang's bearded Laotan sauerkraut. There is also sauerkraut fish, with good late autumn fat black fish, with Laotan sauerkraut, supplemented by chili, ginger, green onions, garlic and other accessories, and ask the imperial chef to take charge of the spoon, to make a large pot of sauerkraut fish......

It's a pity that Marlin didn't bring beer. Otherwise, beer with sauerkraut fish is refreshing to eat and drink......

Then, with spicy sauerkraut similar to later generations, the authentic Northeast pork stewed vermicelli is enough to taste. There is no authentic Cuihua sauerkraut pork stewed vermicelli, only empty shape, no charm. With Cuihua brand spicy sauerkraut, Northeast cuisine is authentic enough......

……

In the hall where Ma Lin lived, there were several large rows of jars. In the jar, it is all old jar sauerkraut. Zhengde once came to play here in Marin, and it happened to be at the meal, so he stayed to eat.

Then, after a meal of sauerkraut fish and pork stewed vermicelli with sauerkraut and cabbage, I was immediately conquered by this sour and spicy......

"Ma Aiqing, why is your sauerkraut here so refreshing?"

"Because the minister added chili peppers!"

"Quick, offer the seeds, I want to enjoy this sour and spicy taste every day!" Zhengde shouted.

In the summer, Zhengde didn't eat anything good about stewed pork vermicelli with a little spicy flavor. But in the late autumn season, Zhengde immediately tasted the benefits of chili peppers. Especially after pairing with Laotan sauerkraut, the sour and spicy taste is very refreshing.

Zhengde is a person with a heavy taste, this kind of sour and spicy is exactly what he wants.

Moreover, the peppers brought by Marin are still relatively original pepper varieties, neither as spicy as the later green peppers, nor as spicy as Chaotian peppers, and belong to the varieties with moderate spiciness. Combined with the sourness of sauerkraut, it is indeed very refreshing.

……

Then, Ma Lin also used the honeycomb coal stove to make a makeshift hot pot directly in the dining room of the guild hall. In the honeycomb coal stove hot pot, people gather directly around the honeycomb coal stove, and then use the old hen soup as the soup base to divide the pot into two parts, one is spicy and the other is not spicy. The spicy part is also flavored with sauerkraut.

Ma Lin asked the cook arranged by Zhengde to cut the mutton into thin mutton rolls, and then put it in a pot to soak it, which was very refreshing to eat on this cold day.

At first, Zhengde thought it was a little indecent to eat hot pot around a honeycomb coal stove, but after eating a few spicy hot pot with sauerkraut and chicken soup base, he was immediately conquered. Then, regardless of the image, he rushed to eat with Marin.

Moreover, this product is still very productive. Whenever he couldn't rob Marin, this guy threatened:

"You dare to grab something to eat from me?"

Ma Lin was helpless, this was in Daming's territory, so he had to retreat......

After eating a hot pot, most of the mutton went down to Zhengde's stomach. It wasn't until Zhengde returned to the palace with a satisfied belly that Ma Lin made a second hot pot and ate it himself.

To be honest, the spicy Laotan sauerkraut may not be really delicious. However, this taste is really sour and refreshing on a cold day. In summer, it's not so tempting.

Why did the Northeast cuisine in later generations focus on spicy sauerkraut? Because it is refreshing to eat in the cold weather, and it is resistant to shelf......