There are many names for cabbage, such as Chinese cabbage, baby cabbage, cabbage, cabbage, cabbage, and so on.

Yang Chuan liked its original name: Song.

Look, the ancients would give names, a simple 'song' word, so that the cabbage has a very vivid picture: at the foot of the mountain, on the slope by the pine forest, one by one cabbage, white, yellow and tender, green and bright, simply beautiful.

This kind of vegetable was discovered by the ancestors six or seven thousand years ago and began to be cultivated artificially.

However, it was not until nearly a thousand years later, according to historical records, that it was finally a common vegetable in the year of Bai Xiang.

In the Han Empire, it was unimaginable to eat a bite of fresh woad in winter.

In other words, even if Yang Chuan transported these Chinese cabbages directly to Chang'an City, he could exchange them for countless coins, gold, grain, livestock and farm tools, not to mention pickling them into sour and delicious 'Yang's pickled cabbage'......

Cao Xiang finally got his senses.

He volunteered to become Yang's 'professional accountant', following Yang Chuan's buttocks, and was very busy.

This guy is good at arithmetic, but he has been in business for several years at a young age, with his vision and insight, as well as his understanding of the powerful family of Chang'an, he quickly calculated a very accurate number for Yang Chuan:

One and two hundred thousand dollars.

What does this money mean? Cao Xiang told Yang Chuan that this large amount of money could be used to purchase 900 to 1,000 acres of fertile land in Guanzhong; If it is a thin field, it can almost buy more than 2,000 acres.

For such a result, Yang Chuan was very satisfied, patted Cao Xiang on the shoulder, and said warmly: "Then work harder and turn this 1.2 million yuan into 3.6 million yuan." ”

Cao Xiang thought about it sideways, but didn't figure it out.

Yang's pickled cabbage is indeed delicious, crispy, sour, whether it is eaten in rice or sandwiched with cakes, or like Yang Chuan, it is fried and stewed like Yang Chuan, it is definitely the best food.

The problem is that there are only a handful of powerful people, and they can't eat that much at all......

"Yang Chuan, what do you mean, sell to those small families?" Cao Xiang followed Yang Chuan for half a year, and roughly guessed his thoughts.

"No, not only to sell to small households, but also to those tribes and servants," Yang Chuan said in a deep voice while inspecting the pickles in those large vats: "Find a way to make a batch of pottery, and divide it into three types: upper, middle, and lower." ”

"In this high-quality jar, it is naturally filled with high-quality pickled cabbage; In the jar of medium grade, it is naturally medium pickled cabbage; As for the lower grade, it is naturally the pickled cabbage of the lower grade. ”

Cao Xiang laughed and kicked Yang Chuan's buttocks: "I understand, I understand, you guy still said that I, a salt dealer, am a profiteer, in my opinion, you kid is really black-hearted!"

Tut, think about it, what jar should I use for my uncle's pickled cabbage? Golden? Glazed? Or, just count a few sheep fat jade, and sell him a few hundred gold for a jar of pickled cabbage?

Don't worry about this, pickle your vegetables, how to sell them and leave them to me, as for the commission...... How about letting the twenty little women sent by Aunt Zhuo serve Ben Hou to bathe and change clothes once? ”

Yang Chuan said expressionlessly: "Okay, I'll write a letter to my mother." ”

Cao Xiang sighed, and the whole person walked out like a cabbage leaf beaten by frost: "Okay, okay, within a month, Benhou promises to sell your pickled cabbage all over Guanzhong......"

……

The 'packaging' problem was solved, and Yang Chuan was in a good mood.

Originally, he wanted to make a batch of fine porcelain himself, and then fill it with 'Yang's pickles', and then find a way to sell it to the royal nobles and powerful families, but the problem is that it is winter, and it is really not suitable for firing porcelain and pottery.

However, the most fundamental reason is still technical difficulties.

At present, the pottery fired by the Han Empire is very simple, and although there are some good quality things among them, compared with the porcelain that appeared in later generations, it is simply unsightly.

The quality of the clay, the control of the heat, the quality of the charcoal, and some of the secret techniques in the process of porcelain firing, he is a cook who knows only a little about it.

It seems that the matter of porcelain firing can only be talked about in the spring of next year......

After wandering around in several passages of pickled cabbage for a while, carefully checking and calculating, he felt that there was really nothing missing, and Yang Chuan walked to the place where pickled radish and kohlrabi.

It's relatively simple here, only the father of Tangyi and a few Huns are working, and a thick wooden door isolates it from other areas, and other idlers are forbidden to enter.

Because, this place is also a core area: the R&D base of 'Yang's mustard'.

As a chef, how to maximize the value of ingredients is a basic professional ethics; This is just like those who are in office, how to maximize the resources at hand during their tenure and land safely, is not only a kind of luck, but also a technical job.

Therefore, when Yang Chuan was faced with several large piles of radishes, kohlrabi, and Lian, his first thought was not to sell them as soon as possible in exchange for a bunch of coins, but after some careful consideration, he decided to develop a new dish that was crisp, fragrant, and easy to store:

Yang's mustard.

The common mustard in later generations, mainly pickled from the cabbage head of mustard greens, its taste is crisp, tender and delicious, both sour and salty, with sesame oil, liquor, spices, refined salt, chili oil, etc., once swept the world.

In addition, cucumbers, radish, and, kale and other vegetables can be mixed into 'mustard'.

Even, some people have developed a kind of 'cucumber kelp daylily' mustard, Yang Chuan once tasted, the taste is really very chic.

So, this mustard is really a versatile dish.

Limited by the level of ingredients, seasonings and craftsmanship at hand, Yang Chuan wanted to pickle the unique flavor of 'Yang's mustard', so he had to find another way, because just two things, liquor and chili oil, were problems that he could not solve at the moment.

Moreover, the only ingredients available to him are turnips, kohlrabi and three kinds of ingredients.

Among them, radish and kohlrabi are native vegetables of the Han Empire, and even they were handed down from the Western Regions, and the specific planting time cannot be verified at all.

"Xiao Langjun, this vat of kohlrabi is marinated, do you want to start juicing?"

Father Tangyi came over, bowed down and said, "In addition, according to Xiao Langjun's instructions, all the radish, kohlrabi, and even vegetables have been pickled for the third time and replaced with brine for the third time. ”

Yang Chuan opened the lid of a large vat, leaned on it and sniffed it a few times, used a pair of special long chopsticks to clip a piece of kohlrabi, put it in his mouth and chewed it slowly for a while, and said with a smile: "It's not bad, the water in the vegetables is almost the same." ”

"Uncle Tangyi, this vat of kohlrabi is almost marinated, and it can be juiced."

Hearing Yang Chuan's command, Tangyi's father greeted him angrily: "Naren Toya, Sarena, and a few of you lazy insects have come over to help, squeeze the juice!" ”

A Hun woman approached and greeted Yang Chuan first, and then silently went over to help.

Looking at the woman's plump waist, white skin and dark black hair, Yang Chuan was stunned before he reacted: "Isn't this Aunt Sarena?" ”

Tangyi's father grinned honestly, looking quite embarrassed, as if he had done something bad, and said, "Tell Xiao Langjun that she is indeed Sarena......"

Yang Chuan laughed and waved his little hand: "When the recent days are over, this son is in charge, and I will marry her to you as my wife." ”

The cousin's father said 'hey' and went to work in a muffled voice.

Seeing that this big family of Huns was busy, supporting and helping each other, the happy smile on his face was natural, and Yang Chuan was a little envious of these guys.

Of course, it may be that only in his Zhuangzi in Yangchuan, the days of these servants have a little taste......

He rubbed his cheeks a few times, took a few deep breaths, gently wiped away some of the untimely emotions and thoughts, and walked to the 'juicer' he designed himself, carefully observing and thinking.

From time to time, I will dip a little vegetable juice and taste it for a while.

The cooking of this mustard is actually very simple, it is nothing more than removing the juice of kohlrabi or radish, this step is 'dehydration', there are roughly two ways;

One of them is air drying, also known as 'wind dehydration', which is the oldest dehydration method of pickled mustard, which only needs to apply a layer of green salt to the sliced kohlrabi, hang it on the eaves and order it to air dry;

Yang Chuan's approach is 'salt dehydration', which is not only convenient, but also takes little time, and the specific method is to peel the cabbage and pour it directly into the salt water pool to soak for a day and a night, then squeeze it dry once, and then soak it again and squeeze it dry again.

In this way, after removing the water in the dish, you can add refined salt, spices and dried chili peppers, peppercorns, fennel, sand kernels, pepper, kaempfera, licorice, cinnamon, and white wine; Then put it in a jar, seal it, and store it in a cool place.

Under the condition of isolating the air, the mustard in the jar is first fermented by alcohol, and then fermented by malolactic acid, which produces a special sour taste and aroma, and becomes a commercially available mustard.

Because there are no two ingredients, liquor and chili, Yang Chuan can only use koji and mustard instead, which has a ...... taste It's okay, anyway, no one in the Han Empire has ever eaten authentic mustard, isn't this 'Yang's mustard' the first in the world?

It's pretty comfortable to think about......

"Uncle Tangyi, add a little more effort, this vegetable juice hasn't been squeezed out yet." Yang Chuan raised his head and shouted.

Hey, hey, hey!

Hey, hey, hey......

With the concise and powerful sound of the father's trumpet, under the weight of several huge wooden sticks and stone grinding discs, more vegetable juices flowed out, exuding bursts of fragrance.

Yang Chuan tilted his face, took a deep breath of the taste of vegetable juice in the air, and smiled quite satisfied.

He estimated that in another hour or two, the first batch of mustard would come out......

……

"Yang Chuan, what do you think I should do?"

"Yang Chuan, it's really a shame for me Huo Quai, the dignified Yulin Army, who has not yet made contributions on the battlefield, has not yet beheaded the Huns Da Danyu in front of the two armies, but how can he do such an obscene thing?"

"Yang Chuanyeye, give my brother an idea, how can I get rid of Cao Xiang's sister's entanglement?"

"Oh, you don't know, that sister of his, she's a tigress, she has a lot of strength in her hands, and she plays tricks on hide-and-seek, and once I almost couldn't hold her down......"

Carrying a small jar of 'Yang's mustard', as soon as he returned to the warm pavilion, Yang Chuan was grabbed by Huo Quai's arm and complained for a while, which made him almost laugh.

This Tie Hanhan is really not wet yet.

"Yang Chuan, you guy is cunning and black-hearted, hurry up and help my brother get an idea!"

Seeing Yang Chuan's unbearable appearance, Huo Quzhi thought he was laughing at him, and he was a little angry, and lifted Yang Chuan up: "If you laugh again, a certain family will throw you a dog and eat!" ”

Yang Chuan hurriedly begged for mercy: "Okay, don't make trouble, I'll give you an idea!" ”

Huo Quzhi put down Yang Chuan and asked anxiously, "What is the idea?" ”

Yang Chuan laughed, washed his face first, slowly changed into loose and comfortable clothes, and made a pot of wild chrysanthemum tea, then lay flat on the mazazi, and stretched out his finger to point to the small jar he brought:

"Go, try the craftsmanship of this son, and make sure that you can do it."

Huo Quzhi frowned and asked, "What is this?" ”

Yang Chuan: "Yang's mustard." ”

This chapter was originally written for nearly 6,000 words, but as a result, there was only so much left of the deletion, deletion, and revision......

The reader will make do with it, just in time for lunch, this dish of 'Yang's mustard' can just be used as a meal. (Dog's Head Saves Life)

(End of chapter)