Chapter 746: National Height Increase Plan (Part 1)
After the battle of Kaiyuan City, the outer wall of Kaiyuan City was built quickly because the Han tribe obtained a large number of prisoners of war. First, ditches were dug along the lake to divert water for farming and divide pastures. The excavated soil was used to ram the city wall, and there was no waste at all.
The outer wall of Kaiyuan City is still a structure of three sides and one side missing, just like the inner city. The opening extends into the lake, and the part entering the water is built with bricks and stones, which also protects the dock of Kaiyuan County.
Because of the digging of ditches to divert water outside the city, more pastures with lush grass and water can be divided.
At this time, Luo Chong stood on the city wall and could use a telescope to see Xiaodie outside the city taking two children to visit the pasture.
Xiaodie was born and raised in the Bian tribe since she was a child. She has a special liking for textile technology. After coming to the Han tribe, she carried forward the textile technology under the guidance of Luo Chong. However, the nomadic tribes on the grassland obviously did not have any textiles to show off, so she had no interest in the life of herdsmen. She had to take her two children to visit the newly born lambs, just like visiting the zoo.
Tang Yao, under the guidance of a local clerk, visited the traditional witch doctors of the nomadic people, hoping to learn some medical techniques unique to horseback doctors from them.
Zhan Ying was not far from the two children. Unlike Xiaodie, Zhan Ying was not very good at weaving, but since she married Luo Chong, she has become fascinated with cooking and likes to make all kinds of delicious food, because compared with those primitive tribes, Luo Chong is really good at eating. Many cooking methods of the Han tribe are also mostly promoted by Zhan Ying.
Generally, Luo Chong thinks of something delicious and asks Zhan Ying to make it. Then Zhan Ying teaches the neighbors or noble ladies around him, such as the wives of the elders such as Shu Da, and finally gradually spreads to the entire Han tribe.
Now that he has come to the grassland, Zhan Ying naturally wants to learn the unique cuisine of the nomadic people from the local herdsmen.
However, the herdsmen really don’t have much food. In addition to foods such as stewed meat, pickled meat, or sausages, the most grassland-featured food, which can also be regarded as the staple food of herdsmen, is cheese.
It is summer now, and spring and summer are the peak seasons for livestock breeding. Of course, since it is the peak season for breeding, it is also the peak season for milk production, otherwise what will the foals and lambs eat?
Cow's milk, goat's milk, and horse's milk are all excellent cheese raw materials. Herders must collect as much milk as possible to make cheese while feeding livestock, and do so every day until all cattle, horses, and sheep are weaned. They will make all livestock pregnant in winter in the hope of having more livestock and milk next year.
In order to make cows produce a lot of milk, modern cows are generally given lactation injections, empty pregnancies, or false pregnancies to deceive the physiological functions of cows and make them produce milk all the time.
But the Han tribe now obviously does not have this technology. If you want milk, you must make livestock pregnant and give birth.
During the peak milk production season, herders will make all the milk that livestock cannot finish eating into cheese, and then store it and eat it slowly, or even eat it directly until the next year.
This has to say that cheese is powerful. Cheese, like honey, is a food that has no shelf life. Even if it is stored for two hundred years, it can still be eaten after a little heating.
Luo Chong once heard a joke that even if you find honey thousands of years old in the Egyptian pyramids, it will not affect the consumption after heating.
This statement is a bit exaggerated, but it does reflect the characteristics of foods such as honey and cheese.
The shelf life is really long.
So, when it was time for dinner, Zhan Ying proposed his idea to Luo Chong.
"My husband, I want to build a cheese processing factory in Kaiyuan City, specializing in cheese production. Milk is a good thing, very nutritious. If the people in other counties of our Han tribe can eat cheese often, they will definitely be healthier.
But fresh milk is easy to spoil and inconvenient to transport, but cheese is different. Cheese is the essence of milk and it almost never goes bad. It doesn't matter if it is transported to a far place. What do you think, my husband?"
Luo Chong took a sip of hot milk from the glass and thought about it. Milk is a good thing. Drinking it often can make you taller and strengthen your body. Of course he knows this.
Westerners are big milk drinkers, but it was from the Renaissance to the modern period that the height of Europeans generally increased. Before that, they were not much taller than Asians. This has a lot to do with long-term milk drinking.
But the storage technology at that time was there, and Europeans also couldn't drink fresh milk. They relied on various dairy products to supplement their nutrition. Bread slices, sausages, jams, cheese, these are the most common foods they eat. Among them, cheese is also called cheese. After heating and melting, it is spread on bread slices. It is their staple food. Even when making hamburgers, two slices of cheese are indispensable.
Zhan Ying eloquently introduced his ideas to Luo Chong, as well as various dairy products made from milk and the processing steps of cheese. However, what Luo Chong didn't expect was that the method of making cheese was very similar to making tofu, which made him, who had never touched cheese before, very curious.
"My husband, this milk is just like our soybeans. It is a special magical ingredient that can be made into various foods. Soybeans can be used to extract oil, and milk can also be used to extract butter and cream. Soybeans can be ground into soy milk and added to alkaline brine to make tofu. Milk is originally liquid. After heating, it can be solidified into cheese by adding acidic juice, which is exactly the same as making tofu."
Hey, Luo Chong's curiosity came immediately. He had drunk a lot of milk in his previous life, and this was the first time he heard of the method of making cheese. If it is really the same as making tofu, then this cheese factory is not similar to a tofu shop? Anyway, the investment is not large, maybe it can be done.
So after dinner, Luo Chong asked Zhan Ying to show him the method of making cheese.
It was basically the same as what she said. The raw material used by Zhan Ying this time was goat milk. After heating, it was placed in a container to cool down to human body temperature, which was very similar to boiling soy milk, and then acidic juice was added and stirred evenly. This step is similar to the brine of making tofu, but tofu is brine while hot, and cheese is added after cooling a little.
Zhan Ying used a kind of wild lemon provided by herders. It was only the size of a walnut and was emerald green. Luo Chong took a bite and almost died of sourness.
He squeezed some lemon juice into the warm goat milk and stirred it evenly. Then, let it stand for about half an hour, and the goat milk became a soft and tender solidified state similar to tofu brain.
At this time, use a spoon or a knife to break up the solidified goat milk, and then stir it continuously to separate the water and solid cheese. Then filter it, take out the milk residue inside and let it stand to drain, which is also called water control.
After that, the milk residue will stick together again to form a whole solid block. At this time, it cannot be directly plasticized, but the milk block is rubbed again and the old cheese residue is added. It is said that it is for fermentation.
Luo Chong thinks this may be similar to the principle of old dough for making dough. Using the dough left over from the last dough to put into the new dough is actually a method of inoculating yeast.
After adding the yeast, add appropriate salt, mix it thoroughly, and finally put it into the mold to compact and shape it. The cheese is ready.
It really looks exactly like making tofu. Luo Chong couldn't help but sigh, "This is too magical."
There is also
(End of this chapter)
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