Two wagons of sugar cane were delivered outside the store.

Liu Ming was dumbfounded.

That's too much, much more than he could have imagined.

It took four laborers to unload the sugarcane, and Liu Ming looked at such a large pile of sugarcane, and felt worried again.

After thinking for a while, he said again: "Don't leave, stay and help, peel the bamboo cane skin, cut it into small pieces, and twenty big coins per person." ”

Laborers make a trip, usually only three or five big dollars, hearing that Liu Ming is so generous, when he picks up the knife, he begins to peel the skin.

It took four hours of hard work and three hours to process the sugarcane into small circles two fingers wide and narrow.

"Chef Yang, get a stone mill back!"

Liu Ming shouted at the top of his voice, and Chef Yang immediately went to the market, and after a while, another carriage returned.

The carriage held a stone mill that was not big, but it was indeed not small.

"Chef Yang, go one more trip, go to the cloth village, buy white cloth, one horse is enough!"

What do you need a white cloth for?

Chef Yang was confused, but he still went to buy the cloth back.

When he returned, he saw Liu Ming holding a large stone, placing a sugar cane block on a cutting board, pressing it hard, squeezing out the juice, and putting it into a bowl.

"Shopkeeper, if you make brown sugar, tell me, I'm a cook, brown sugar will still make it."

"Okay, I'll leave it to you." Liu Ming clapped his hands and said, "I'll go sleep for a while, and after it's all made into brown sugar, wake me up." ”

Meimei slept and woke up, the store was already closed.

Chef Yang was still busy in front of the stove, but there was already a lot of brown sugar around him.

It seems, at least four pounds or more than five pounds.

Enough is enough.

Liu Ming stepped forward and patted Chef Yang and said, "Next, hand over the pot to me, look carefully, don't be wrong at all." ”

After washing the pot, Liu Ming pulled out a burning wood from the stove and threw it into the pot and covered it.

The pot ran out of oxygen, the flame quickly went out, and after covering it a little more, he took out the wood.

Immediately afterward, he took a basin and gently scraped the charcoal left over from the burning of the surface of the wood with a knife.

This operation was repeated until the basin was full of fine carbon ash, and Liu Ming stopped.

"Find a funnel."

Chef Yang looked at him suspiciously and pointed to his hand: "Isn't this it?" ”

The funnel is large at one end and small at the other, without a pointed mouth, and looks like a trumpet.

It's no wonder that Liu Ming can't recognize it.

"Eh, I'm busy."

Liu Ming smiled awkwardly, threw the brown sugar in the pot, added a little water, and melted the brown sugar.

During the melting process, he picked up the funnel again, blocked the lower mouth with a white cloth, poured the soot into the first layer of the funnel, and then found some fine sand, which was spread on the second layer, and then found some coarse sand, which was spread on the third layer.

After doing this, Liu Ming scooped out a spoonful of brown sugar water from the pot and was about to pour it into the funnel when Chef Yang hurriedly came up and grabbed his hand.

"Shopkeeper, the cost of this sugar is high, don't waste things!"

Liu Ming smiled lightly and said, "You are optimistic." ”

The brown sugar water is poured into a funnel and filtered through layers to drip out a clear liquid.

Liu Ming took out a bowl and caught the liquid underneath.

After a bowl of water, the water droplets oozing out of the funnel began to turn a little yellow.

Liu Ming handed the funnel to Chef Yang, picked up the bowl himself, put away the remaining brown sugar water in the pot, and washed the pot again.

Then, pour all the water from the bowl into the pot and wait for it to evaporate.

After a long time, the water had evaporated, and Liu Ming picked up the pot and shoveled it vigorously with a spatula to remove a layer of transparent shell.

He broke it a little and put it in his mouth, and said with satisfaction: "Well, that's the taste." ”

After that, he broke off another piece and handed it to Chef Yang, "Taste? ”

Chef Yang didn't know what to do, put it in his mouth, took a sip, and suddenly exclaimed, "What is this?" How is it so sweet? ”

"White sugar, extracted by activated carbon filtration, is much sweeter than brown sugar, right?"

Although I don't understand, the sugar is really sweet.

Chef Yang nodded one after another.

"If you follow this method, will you try it yourself?"

Liu Ming threw the pot and gave up the position: "Remember, once the dripping water starts to turn yellow, everything in the funnel has to be replaced." ”

After guarding Chef Yang to refine the first batch of sugar, Liu Ming relieved himself and returned to the warehouse to prepare the next day's noodles.

After Meimei woke up, she found that Chef Yang was still tinkering.

"You won't ...... Stayed up all night, right? ”

Hearing Liu Ming's voice, Chef Yang turned his head.

A pair of dark circles under his eyes were almost pulled to his cheeks, but there were already three bowls of sugar in the bowl next to him.

"Shopkeeper, I made brown sugar and white sugar overnight, and I finished the two truckloads of bamboo cane!"

He picked up a bowl of white sugar like a baby and said: "This white sugar can be used as a condiment to enhance the taste, but unfortunately the cost is too expensive, close to a penny of silver, so you can only produce such a small thing." ”

"It's okay, it doesn't matter if it's expensive, you will be responsible for refining the sugar these days, and the money will be transferred from the store."

After that, Liu Ming paused, he thought for a while, and said: "Chef Yang, the law is not passed on to the six ears, remember to do things, don't let others see it." ”

"That's nature."

Chef Yang smiled, revealing a mouthful of big yellow teeth.

In this way, another three days passed, and after getting nearly thirty catties of sugar, Liu Ming was finally relieved.

Chef Yang has been tired these days, and Liu Ming can't call him anymore, so he called a dun and asked him to buy a hundred catties of grapes and come back with a big wine jar.

After getting the things, Liu Ming put the things into the noodle restaurant warehouse, closed the door and tinkered.

A hundred catties of grapes pinched him worse than death.

After crushing all the pieces into the jar, Liu Ming poured in twenty catties of sugar, and then threw in two koji, and sealed the wine jar with mud seals.

The reason for this is that Liu Ming has a lot of experience in making his own wine.

The principle of dual-track fermentation of koji in China is that one track converts starch into sugar, and the other track converts sugar into alcohol.

Therefore, the domestic heritage wine is all grain wine.

But Liu Ming makes fruit wine.

Fruit wine is characterized by the fact that the skin of the fruit itself has natural yeast covered by nature.

Especially on black-skinned grapes, the faint layer of hoarfrost is yeast.

Fruit wine is made by single-track fermentation using these yeasts.

Yeast converts the sugars in fruits into alcohol.

However, for almost all fruits, the sweetness is not up to par and must be sweetened.

Therefore, Liu Ming first refined the sweetest white sugar, and then began to make wine.

In order to pursue fast brewing, he even added koji.

The fruit is starch-free, and the koji is forced to ferment on a single track.

After everything was done, Liu Ming locked the warehouse door with satisfaction.

Judging from the current weather, you only need to stand in the shade, and for the first three days, go in twice a day to remove the lid and deflate.

Just wait seven days for the delicious wine to come out of the altar.