Chapter 1187: Hot and sour

How important is forging? It can make the metal denser and increase the strength. Especially cold forging can strengthen the metal and make 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, it requires a large amount of forging to obtain qualified parts. Especially important parts such as wings must be subjected to ultra-high strength forging. In general, the wings of ordinary fighters require ultra-high-strength stamping with a hydraulic press of more than 10,000 tons. Otherwise, the strength of the parts cannot meet the requirements. The large aircraft is even more perverted, requiring a hydraulic press of 70,000 to 80,000 tons to stamp the wings and fuselage. Otherwise, the plane will disintegrate in the sky and show you without going through enough punching.

I remember when Marin read the history book in his previous life, he was very puzzled that the history book focused on the successful construction of the 10,000-ton hydraulic press by the Jiangnan Shipyard in 61 years. At the beginning, Marin thought this thing was a "fake big air" achievement. But later, he learned that the emergence of a 10,000-ton hydraulic press has 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, wings and steel beams of supersonic aircraft. Even before the borehole was drilled, it had to be rolled in a steel column form under the hydraulic press. Otherwise, you can't bear the big bore pressure. The missile casing is also, otherwise it cannot adapt to supersonic flight ...

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

Human strength is limited, and you will need to rest after a while. The hydraulic forging hammer is not only much heavier than the blacksmith hammer held by a person, but also has a fast forging speed and lasts forever ... This cold forged armor is naturally much stronger than the plate armor produced by the human hammer.

The act of Malin helping the Ming Dynasty build a hydraulic forging hammer at Hukou Waterfall has far-reaching significance. Later, Hukou Waterfall became a famous military forging center in the Ming Dynasty. Daming ’s best weapon armor comes from the hydraulic forging center of Hukou Waterfall ...

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With the arrival of late autumn, the sweet potato of the three-point land on the "one-acre three-point land" of Xiannongtan is gradually facing the harvest. But at this critical juncture, Marin couldn't see the figure, and went to the home of Daming people to learn to pickle Chinese cabbage and dried radish ...

Autumn is a good time to harvest Chinese cabbage and radishes. Then, many of the harvested Chinese cabbage and radishes will be pickled by rural women to become pickles, sauerkraut and dried pickled radishes, becoming an important food for northerners in winter. In the winter, the northerners drink millet porridge, or nibble the steamed buns or Wowotou, just a bite of pickled vegetables or dried radishes, which is a very local way of eating.

It should be pointed out that in this era, it was the rich households who ate white buns. Poor people are mainly eaten by the rough nests mixed with bran and bran. But whether you eat white buns or Wowotou, pickles marinated in Chinese cabbage and dried radishes marinated in radish are the most important side dishes.

Marin's coming to Daming this time was obviously to introduce Chinese cabbage and radish. In the future, preserved Chinese cabbage pickles and dried pickled radishes will also become important side dishes for the people of Beihai. Although it is said that marinated food has any nitrite, Marin doesn't care. The Huaxia people have eaten pickles for thousands of years and have not seen everyone get cancer.

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

Thanks to the bombing of the "authentic sauerkraut" advertisement of Wang Beard in Funantai, Marin also has a soft spot for sauerkraut. When eating noodles, Marin also likes to eat Laotan sauerkraut noodles, which is really sour.

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

Malin ran to the farmer's house, in addition to observing the pickling method of sauerkraut, he asked local women to cooperate and use the peppers brought by Malin to make a spicy sauerkraut ...

Then, Marin finally ate authentic spicy sauerkraut ...

After that, Malin ate Laotan sauerkraut all day long, which is more authentic than Laotan sauerkraut. There are also sauerkraut fish, with the good late autumn fat black fish, with the old sauerkraut, supplemented with pepper, ginger, green onion, garlic and other accessories, and invited the master chef to come up with a big pot of pickled fish ...

Unfortunately, Marin did not bring beer. Otherwise, beer is served with sauerkraut fish, and you can eat well and drink ...

Then, with the spicy sauerkraut similar to the later generations, the authentic Northeast pork stew vermicelli is considered to be delicious. Pork noodles without authentic green sauerkraut are only empty and have no charm. With Cuihua Spicy Sauerkraut, Northeast cuisine is authentic enough ...

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In the synagogue where Marin lived, several large rows of jars were placed. Laotan pickled cabbage is in the jar. Zhengde once came to Marin to play, just at the meal, so he stayed to rub the rice.

Then, after rubbing a sauerkraut fish and pork stew vermicelli with sauerkraut, I was immediately conquered by this hot and sour ...

"Ma Aiqing, why do you eat sauerkraut so cool?"

"Because he added pepper!"

"Quick, present the seeds, I want to enjoy this hot and sour taste every day!" Zheng De shouted.

In the summer, Zhengde, a stewed pork noodle with a spicy taste, didn't eat well ~ www.wuxiaspot.com ~ But in the late autumn season, Zhengde immediately tasted the benefits of chili. Especially with Laotan pickled cabbage, the sour and spicy taste is very refreshing.

Zhengde is a person with a strong taste. This kind of hot and sour is exactly what he wants.

Moreover, the peppers brought by Marin are still the original varieties of peppers, which are neither as spicy as the later green peppers nor as spicy as the Chaotian peppers, and are moderately hot. Combined with the acidity of sauerkraut, it is indeed very refreshing.

...

Then, Marin also used the honeycomb coal stove to directly make a temporary hot pot in the dining room of the consortium. In the honeycomb stove hot pot, people directly surround the honeycomb stove, and then use the old hen soup as the soup base, divide the pot into two parts, one part is spicy and the other is not spicy. The spicy part is also tasted with sauerkraut.

Malin asked the chef arranged by Zhengde to cut the mutton into thin slices of mutton roll, and then put it in the pan to rinse it. It was very cool to eat in this cold day.

At first, Zhengde felt that eating hot pot around a honeycomb stove was a little indecent, but after eating a few hot pots of sauerkraut and chicken soup, he was immediately conquered. Then, regardless of the image, grabbed and eaten with Marin.

Moreover, this product is still very bad. Whenever Marin could not be robbed, the fellow threatened:

"Dare you grab something from me to eat?"

Marin is helpless, this is in the site of Daming, had to retreat ...

After eating a hot pot, most of the lamb fell into Zhengde's stomach. It wasn't until Zhengde stomped his stomach back to the palace with satisfaction that Marin made two hot pots and ate himself.

To be honest, the spicy sauerkraut may not be so delicious. However, this taste is really sour in the cold weather. Switching to summer is less attractive.

Why do the northeastern dishes of the later generations focus on spicy sauerkraut? Because it ’s delicious in cold weather, and it ’s durable ...