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Chapter 122 Transformation Inspiration! (Explosively ask for the first order!)
But the overseas monks also have the distress of the overseas monks.

That is, whenever there is a conflict of positions, these monks studying abroad in other countries will always be pointed at.

Especially the recent kimchi country application event.

He didn't pay much attention to the initial skirmish, but as the conflict intensified, his position became awkward.

So today he waited in front of bli bli early today, just wanting to know why "Bite of the Tongue" is so rigid.

He did not hesitate to tear his face to prevent Kimchi Country from applying for World Heritage.

As the time approached, Zhao Qiu opened bli bli.

Because the third episode is free in bli bli, he doesn't even need to be a member.

This made him feel that the matter was not small.

Accompanied by the theme song.

The third episode of "Bite of the Tongue" officially begins!
The melodious tunes bring a humorous flavor to the picture.

Close-up tofu, red peppers, green leeks, and the vegetable market with constant flow of people.

Of course, there are also sesame seeds left by children when they eat candied haws.

This kind of picture gave Zhao Qiu a very familiar and nostalgic feeling.

"In the law of eating, flavor is more important than everything else. Huaguo people have never bound themselves to a boring food list. With an understanding of food, people are constantly trying to find inspiration for transformation."

【Inspiration for Transformation】

"As soon as the sky cleared, Yao Guiwen moved the bamboo flats to the roof. These tofu balls are the result of several days of labor by him and his wife, and they still need to dry for a few days."

"The dry, hard and dark brown skin is the sign of the maturity of tofu, and this change comes from natural fermentation."

Under the camera, an old farmer took a basin of tofu covered with bamboo flats and put it on the roof.

At that time, Tiantai Mountain was covered with many such yellow bamboo flats.

The strange thing is that although it is called tofu, most tofu is only the size of a mahjong block, and the whole body is dark brown.

It is completely different from Zhao Qiu's traditional memory of tofu that is as white as snow and can be bounced three times.

This aroused Zhao Qiu's curiosity.

But then he saw the process of making this strange tofu.

A woman is sitting in front of a low bench.

In front of her was a gauze-bottomed plastic basin, and a rectangular board was placed on top of the plastic basin.

The most attractive thing is that there are many colorful small squares on the rectangular wooden board.

After a closer look, I found that the small squares were colored gauze.

"Wang Cuihua tightly wraps the shapeless tender tofu with gauze, and squeezes out the water before the tofu can be formed. If you don't hurry up, the fresh tofu will soon go rancid, which means she must hurry up."

Zhao Qiu suddenly realized.

oh!It turned out to be wrapping tofu!
The screen turned to an ancient city street.

The old farmer who used to dry tofu was walking through the ancient city with two bamboo baskets.

"A pot of charcoal fire that is properly burned is the key to Yao Guiwen's afternoon work. It is located in the ancient city of Jianshui in Yunan. It is called Lin'an in history. It was a commercial center in Huaguo in 1200."

"Time has now faded this dazzling glory"

Watching Yao Guiwen shuttle in the alleys of the big city, Zhao Qiu was very curious.

Is he going to sell tofu?

As soon as the screen changed, Yao Guiwen had set up a small stall on the side of the street.

A square table was set up, an oven was set up, and the sun-dried tofu was placed on the oven one by one.

Zhao Qiu was taken aback.

Baked tofu?Sell ​​tofu?
"The heat of the charcoal fire causes the firm tofu to expand rapidly, which is easily reminiscent of fermented dough."

"People in Jianshui enjoy the special taste created by air-drying and fermentation. The seasonings for dipping tofu vary, but for Yao Guiwen, the texture of the tofu itself is the most important."

"Eat a piece of tofu, throw a piece of corn, and use this method to count, the buyer and the seller are very tacit."

In the picture, Yao Guiwen works as a chef, waiter and salesman by himself.

Boxy tables line the street.

Diners kept coming to the door, and the diners who came to the door seemed to be coming home, sitting in the three directions of Yao Guiwen.

After handing over the dipping sauce, the diners began to eat the tofu baked by Yao Guiwen.

The dark brown tofu is grilled over charcoal fire, and it starts to bulge, with cracks on the surface. The color and shape are a bit like chocolate-flavored popcorn.

But what makes people feel fresh is that such a visual experience appears on a piece of tofu.

This made Zhao Qiu swallow unconsciously.

He has never eaten such tofu.

It should feel delicious.

Just when Zhao Qiu was imagining the deliciousness of tofu, many other kinds of tofu appeared in the picture.

Shiping's tofu is firm and elastic.

The edamame tofu in Yaanhui is full of spicy flavor.

So many types of tofu opened Zhao Qiu's horizons.

"Wine should be the earliest case of people using microorganisms to transform food"

"Yellow wine made from rice is one of the oldest wines in the world"

The picture came to a small town in the south of the Yangtze River with gray walls and black tiles. The shimmering water on the small river reflected the reflection of the town.

"Lidong, Shaoxin's sky has started to rain lightly, which is a good thing for the brewer"

"Yeast likes the long but not severe cold in Jiangnan."

"In the old workshop of the winery, masters come in and out to prepare tributes for sacrifices"

"Today is the day to invite Dionysus, no one neglects"

On one side of the picture is a modern reinforced concrete factory, and on the other side is an altar with incense candle fish heads.

A modern and traditional atmosphere intertwined.

Zhao Qiu also learned a little knowledge.

It turns out that there is a custom of inviting the god of wine before brewing!

"The winter brewing of Shaoxin's rice wine is about to start."

"Cocoon-like distiller's yeast is the soul of winemaking, and it can be understood as the seed of fungus"

"These are a mixture of rice straw and laliao grass, and there are all kinds of fermenting bacteria sleeping inside"

"Mix the crushed koji and glutinous rice evenly."

"It's the most amazing part of winemaking and they're going to make the most amazing transformations."

Zhao Qiu looked at the master in the picture, soaking the glutinous rice and fermenting it until it was formed, and finally turned into a jar of rice wine under the transformation of time.

I sigh the wisdom of the ancestors in my heart!
At the same time, there was a sense of pride in my heart.

Still the motherland is good!

After watching for more than 40 minutes, Zhao Qiu still couldn't get enough.

But he knows that the feature film of "A Bite of the Tongue" usually lasts about 40 minutes.

Just waiting to see it next week.

When I was planning to wait for the ending song to come out.

As soon as the screen turned, a few words appeared.

[Special broadcast. Kimchi chapter]

Ok? !

The gossip radar in Zhao Qiu's mind was beeping quickly!
He faintly felt that the bronze door was not, and that behind the subtitles was the reason why "Bite of the Tongue" broke his face this time!
"Lan Minglu is a master of Sichuan cuisine who concentrates on studying Sichuan cuisine. When he was young, he studied under the master of Sichuan cuisine, which made him very familiar with the transformation of the taste of Sichuan cuisine."

"But it's Sichuan's kimchi that interests this Sichuan cuisine master the most."

In the picture, a middle-aged man who looks a bit simple and honest is knocking in front of a pile of yellow-brown jars.

Facing the camera, he also explained why he did this.

"When making kimchi, the jar is the most important thing."

"When choosing a jar, you must choose an old jar made of clay. The old jar has a thin carcass and is easy to breathe."

After the jars were selected, Lan Minglu went to the vegetable market to choose the ingredients for making kimchi.

"To make Sichuan kimchi, first wash young ginger, crock beans, garlic moss, peppers, artichokes, carrots and other seasonal ingredients one by one, and dry them in the shade for later use."

"Take water from the well and pour it into about one-fifth of the jar."

"Add large grains of kimchi salt to make altar water."

"The feeding of altar water should be carried out alternately with cutting."

"Put the ingredients sideways to the side of the jar and place them layer by layer."

"Watering and feeding the altar should be carried out alternately."

"The ingredients must be complete to ensure that the ingredients will not taste bad."

Looking at the middle-aged man making kimchi in the picture, Zhao Qiu was a little puzzled.

Does this have anything to do with the kimchi country's kimchi application?

The two kimchi seem to be different.

"Kimchi has a long history in the food culture of China. In the "Book of Songs. Xiaoya. Xinnan", there is a poem "There are huts in the middle of the field, and melons in the battlefield. They are peeled and scalloped, and they are the ancestors of the emperor."

"There are also records of pickled vegetables in "Zhou Li", "Mencius" and "Chu Ci" in the pre-Qin period."

"More than 1500 years ago. Han Xu Shen's "Shuowen Jiezi" explained that "the sauerkraut is also sauerkraut".

"According to textual research, kimchi was called 菹 in ancient times, and it is recorded in "Zhou Li". There was a kimchi altar in the Three Kingdoms period, and "Qi Min Yao Shu" in the Northern Wei Dynasty recorded the method of making sauerkraut from cabbage."

Looking at the evidence that kept flashing across the screen, Zhao Qiu gradually became silent.

A clue gradually formed in his mind.

But it was that sentence that really made him suddenly enlightened.

"Because of geographical reasons and production factors, the kimchi country needs to import more than 90% of kimchi from Huaguo every year"

! !
As if Zhao Qiu had been struck by lightning, he was stunned.

All clues and reasons are explained!

Not the original creator, the history on the application documents is the history of embezzling Huaguo kimchi.

Now even 90% of the kimchi supply is imported from Huaguo.

So you still have the nerve to apply for a legacy?

Apply for your horse!
(End of this chapter)