The King of Quick Transmigration took the wrong cannon fodder script!

Chapter 183 The Pocket Sister of the School Belle (180 Two)

This year, the number of domestic vertical e-commerce companies has increased a bit.

There are wine sellers, handicraft sellers, and cosmetic sellers. Under the operation of capital, some platforms have only been established for a few months, and their sales can reach tens of millions or hundreds of millions.

The vertical e-commerce company that sells agricultural products is really only the Pea Group.

Because the promotion time of Wandou Group's official website mall is too short, and there are too few agricultural product categories, it has not yet entered the eyes of capital.

The e-commerce incubation platform established by the Jiang County E-commerce Office in the industrial park has been vigorously promoted by the county government, and after several months of incubation training, more than a dozen local specialty companies have settled in the Tmall flagship store of Taotao.com.

When it comes to the representative local products of Jiang County, the most famous one is Sanhe fermented bean curd.

In the 11th year of Xianfeng in the late Qing Dynasty, a cook named Zheng Sanhe created a method for brewing fermented bean curd. Every process was meticulously crafted, especially the ingredients and sprinkling of spices.

All the raw materials are "Angui" (imported from Vietnam), "Qingjiao" (Zanthoxylum bungeanum in Qingxi Township, Hanyuan County), Guangmuxiang and other raw materials.

The fermented and pickled fermented bean curd should be put in an earthen altar and covered, and sealed for one year before opening the altar for consumption.

Only the fermented bean curd produced in this way is fragrant and delicious, delicate and slag-like, with endless aftertaste.

Sanhe fermented bean curd was very popular in the local area at that time. Because of the long production cycle, the supply was often in short supply after it was released. Zheng Sanhe used the name "Sanhe" as a signboard and opened a workshop in Jiang County to expand the production scale.

The founder is notorious for his emphasis on product quality, and those who have deteriorated would rather throw it away than shoddy it, so it quickly became a famous native product in Jiang County.

In 1926 (the 15th year of the Republic of China), Sanhe fermented bean curd was listed as a native product of SC Province.

In 1979, it was awarded the high-quality product of SC province.

In 1981, it was rated as a high-quality product by the Ministry of Commerce, and Sanhe fermented bean curd was once sold overseas.

In the past, many children born in the 80s and [-]s in Jiang County only needed a small piece of fermented bean curd when they ate, and they could plan off a large mouthful of white rice with a sip of chopsticks dipped in fermented bean curd.

That is to say, people's quality of life has improved.

Many consumers think that fermented bean curd is very salty, and it is a fermented product, so eating it is unhealthy!

As a result, this "three-in-one fermented bean curd" that has gone abroad in the past, after the 21st century, the orders of workshops are actually not as good as each year.

When the county e-commerce office found the sixth-generation grandson of Sanhe fermented bean curd, named Zheng Xiaoxiao, the 27-year-old was worried about a pile of fuzzy moldy tofu.

From his grandfather to his parents, his family is a craftsman who has been obsessed with making fermented bean curd all his life.

When he came to him, the young man studied at the Xi'an Academy of Fine Arts in college, and he has been engaged in oil painting for four years, and his artistic talent is above the middle level.

His ideal is to be a famous oil painter, preferably one that can sell tens of millions of oil paintings.

But the Zheng family, which has been passed down to his generation for more than 100 years, is the only male left.

He stayed in the oil painting village in Xi'an for five years, but he hasn't made a name for himself yet.

Since his grandfather passed away, the old man (father) immediately stopped the food support of 3000 yuan per month, and insisted on forcing him to come back to inherit the ancestral business.

It stands to reason that those who engage in art are generally not weak in hands-on ability.

But just to make this fermented bean curd, he has been "obsessed with it for more than 20 years", and he just wastes raw materials.

The old man is not as business-minded as his grandfather. He only knows how to concentrate on making fermented bean curd. He has made so much this year that it will not be sold out until the year of the monkey.

After all, he is an educated young man, and oil painters occasionally surf the Internet.

Listening to the director of the e-commerce office, the first batch of selected souvenir companies can take training courses for free, so they signed up.

This job is much easier than making fermented bean curd at home!
Zheng Xiaoxiao may be the person who studied the most seriously and absorbed the fastest in the first incubation class of the County E-Commerce Office.

It is a different tone to talk about people who are engaged in art and start visual marketing.

The conditions of his workshop are so unique that there are more than 100 years of stories to tell.

In addition to the unique key formula and important order of placement, starting from the selection of soybeans, a documentary of the fermented bean curd workshop can be made.

Is it healthy to eat this kind of fermented bean curd, which is called "Oriental cheese"?

On the homepage of Zheng Xiaoxiao’s Sanhe fermented bean curd Tmall flagship store, experts were invited to tell the buyers:
A piece of fermented bean curd weighs about 10 grams, and the salt content is generally about 1 gram.The daily salt intake per person should not exceed 6 grams. Therefore, eating a piece of fermented bean curd will not cause the human body's salt intake to exceed the standard.

For those who think that fermented bean curd will produce mold, which is not good for health, experts have also explained the misunderstanding.

In fact, this is a fungus, which is a kind of edible fungus that is beneficial to the human body.In daily life, it is used to ferment flour, make soy sauce and vinegar, etc., all use fungi to ferment.

The fungus that forms fermented bean curd is formed by the difficult-to-decompose substances in tofu, which also creates its unique flavor and does not produce toxins.

Moreover, the main raw material for making fermented bean curd is soybeans, which are processed and pickled after being made into tofu.Although fermented tofu will lose some nutrients, it still retains most of the protein. Overall, it is still very nutritious.

After the tofu is turned into fermented bean curd, the B vitamins have increased a lot.

These vitamins will decompose the phytic acid in the middle, making minerals such as iron and zinc in beans that have a low absorption rate become easier to be absorbed by the body, and have a better effect on alleviating iron deficiency anemia.

Therefore, eating fermented bean curd in moderation will not harm the body, but is a healthy delicacy on earth.

Next, in a series of pictures full of historical sense, buyers witnessed the scene of pure manual work in the century-old workshop.

The recipes of fermented bean curd dishes are presented one by one.

Coupled with the set of marketing language learned from Pea Group.

[Summer is coming, what should I do if I don’t have an appetite? 】

【Tired after get off work, but you think cooking is troublesome? 】

[You who just woke up, just want to have some delicious appetizers? 】

[Then, Jiang County Sanhe fermented bean curd is the right choice! 】

[Sanhe fermented bean curd is a good partner for eating and a good helper for cooking! 】

[Sanhe fermented bean curd with a history of more than 150 years, each piece has to stay in the earth altar for 365 days before it is made. It is a private ingredient of all Sichuan chefs. 】

【numb!hot!fresh!fragrant!Spicy but not dry, fragrant but not greasy. 】

[Fangzheng's cream is thoroughly soaked in red oil, it melts in the mouth, and the fragrance is layer upon layer. 】

【.】

After the opening of the Tmall flagship store, there was a through-train advertisement for half a month, which really brought back childhood memories for many people.

During the May [-]st period, a batch of small can packaging activities were specially made, and the effect was immediate!
(End of this chapter)