The ingredients should be determined according to the size of the retort barrel and cellar, the amount of starch of the raw materials, the temperature, the production process and the fermentation time, etc., and the specific performance of the ingredients is appropriate or not, depending on whether the starch concentration into the pool, the acidity and porosity of the mash are appropriate. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

Then it is steaming, which is required to be steamed thoroughly in appearance, cooked but not sticky, and there is no raw heart inside. The raw materials and the fermented fermented ferment The next step is to steam the raw materials, and use the method of slag blowing or slag drying to quickly cool the materials to reach the temperature suitable for the growth of microorganisms.

This solid-state fermented bran koji liquor is a double-sided fermentation process that ferments while saccharifying, and after the residue is raised, the koji and the liquor mother are added at the same time. The amount of koji depends on the level of its saccharifying power, but fortunately, Li Xiang has a full set of information, so it is also twice the result with half the effort.

The next step is fermentation in the cellar. When entering the cellar, the temperature of the fermented material is also particular, the fermented material into the cellar can neither be pressed tightly, nor can it be too loose, after loading, cover the fermented material with a layer of bran, seal it with cellar mud, and add a layer of bran. The length of fermentation time is determined by various factors, ranging from 3 days to 4~5 days. Generally, when the temperature in the cellar rises to 36~37C, the fermentation can be ended.

The most rational steamed wine. The fermented and matured sauce is called fragrant paste, and it contains extremely complex ingredients. By steaming liquor, the active ingredients such as alcohol, water, advanced alcohols, and acids in the fermented ferment are evaporated into steam, and then cooled to obtain liquor. During distillation, alcohol, aromatic substances, and sweet substances are extracted as much as possible, and impurities are removed as much as possible by pinching the head and tail.

This is the method of making liquor in later generations, but it is different from the wine-making method of the Great Song Dynasty, and those craftsmen are also very strange.

Li Xiang used a homemade thermometer to measure the water temperature of the cauldron, which was almost 35 degrees Celsius, and asked Tong Yu to reduce the fire. The principle of this thermometer is very simple, see the iron sheet and the copper sheet are connected together, the sensitivity of copper to temperature is much greater than that of iron, as long as the temperature of the ice-water mixture is marked as the midpoint, the temperature of the boiling water is 100C, and then divided equally, the center point moves to the side of the iron sheet is below 0C.

The craftsman on the verge of collapse put down the bucket and said, "My lord, is this going to work?" It seems to be a little different from the inside of the workshop......"

What's a little different, it's completely different, okay, what you drink is also called wine? Laugh to death! Time passed minute by minute, and a strange fragrance wafted in, although it was only one drop, but it was enough! Suppressing the excitement in his heart, Li Xiang roared and brought the altar! A craftsman smelled the aroma of wine and heard Li Xiang's loud shouting, so he came out with the jar in his arms.

Everyone in the steaming room smelled the aroma of the wine, and they sniffed hard, and their blood pressure rushed up in an instant, as if they had entered the high tide of life, which was so powerful!

For several days, Li Xiang devoted himself to the winemaking business with great enthusiasm and enthusiasm, and finally after Yahuan Xiaoyu, a little drunkard, fell, Yuya and Yu'er fell one after another. There are also Li Feng, Li Hua, and Li Xue, they are too, they are not tired, they are drunk with the fragrance of wine, of course, we don't know if they have drunk secretly, but I didn't expect that it was the scholar Li Yue who insisted to the end!

Now Li Xiang is in a cold sweat, pouring sugar water, strong tea, vinegar, everything that can be tried has been tried, and a few people just don't wake up! That's amazing! The momentum of the opening of this wine shop depends on them, this wine is not sold to the common people, we are taking the high-end route!

Rongzhou cellar wine first began to be sold in Chunfeng Building.

I didn't expect it to become popular all of a sudden, and the business of Chunfeng Lou was very good, but now with the strong aroma liquor of Rongzhou Cellar Wine, there are more guests here, and most of them are those who are rich.

Li Xiang took advantage of the situation to open the Chunfeng Building branch to Chengdu Mansion and Chongqing Mansion, of course, there are also shares of Chengdu Prefect and Chongqing Prefect and Sichuan Deputy Envoy Lu Wende. After all, this money can't be earned alone, and Li Xiang still understands this.

Of course, Chengdu Mansion and Chongqing Mansion also have many competitors, but Chunfeng Tower has long been famous in Sichuan, and even Lin'an City is known.

"Xue'er, I don't know if you know anything about the restaurants in Chongqing Mansion." Li Xiang looked at Xue'er with a smile.

Xue'er looked up at Li Xiang and said with a smile: "Young master, is this a test for me?" ”

Li Xiang smiled and said nothing, noncommittal.

"The restaurants in Chongqing Mansion are Sihailou and Wanbin Building, followed by Xifeng Building, Zuixian Building, Yipinxuan and so on." Xue'er looked at Li Xiang and said: "In addition, there are Tianyue Tower, etc., near the Chongqing branch of my Chunfeng Building, in addition to Sihai Building, Fenglin Pavilion can also be regarded as a decent restaurant." ”

Li Xiang shook his head, looked at Xue'er, and said slowly: "This division is too rough. ”

"Too thick?" Cher wondered.

"There are more than 40 restaurants with a slight scale in Chongqing Prefecture, 48 to be exact, distributed in the four areas of Chongqing Prefecture, among which the east and south of the city are the most dense, because the east and south of the city are the places where the rich of Chongqing Mansion gather, and they are also official roads. Li Xiang said like a treasure.

Xue'er stared at Li Xiang carefully, without hiding the appreciation in her eyes, and Yuya's eyes on the side were also staring at Li Xiang, occasionally glancing at Xue'er.

"If you divide it by the grade of the restaurant, Sihailou and Wanbin Lou are the first gear, mainly for the business of the rich in Chongqing, and there are more in the second gear, such as the Xifeng Building in the west of the city, Yipinxuan in the east of the city, Fenglin Pavilion in the south of the city, and Tianxialou in the north of the city." Li Xiang said: "Each restaurant has its own unique philosophy of survival, that is, the characteristics, most of the restaurants in Chongqing are decades old, rarely change hands, with the restaurant competition in recent years more and more fierce, there will inevitably be a strong stronger, the weak will always be weak." ”

Xue'er kept nodding, after she really took charge of the management of the restaurant herself, she realized that it was not easy to open a restaurant.

"So you can see that in recent years, Wanbin Lou first bought Tianfeng Lou in the west of the city, the original Tianfeng Lou is just a third-rate restaurant, but the geographical location is good, just two or three years, has faintly passed the west of the city to the top of the West Wind Building, Wanbin Lou such behavior, will inevitably touch the nerves of Chongqing's largest restaurant Sihailou, so Sihailou will inevitably embark on the road of expansion, because this is originally a game that does not advance or retreat." Li Xiang explained.

"The young master is right, I think Chunfeng Lou will definitely not be afraid of them, because we have unique dishes, as well as the Rongzhou cellar wine invented by the young master, and it can't be popular if you don't want to." Xue'er exhaled like an orchid, and her body couldn't help leaning towards Li Xiang. (To be continued.) )