Man Is A Prisoner Of Food: Starting From Running A Restaurant

Whether it is ordinary sorghum or the platinum sorghum in the world of captives, they all contain a substance called "tannin".

After tannin is fermented and saccharified, a substance called tannin, also called tannic acid, will be produced. This is a natural antioxidant, which is very important for the storage of wine and improving the quality of wine.

Of course, there is more than one component of tannin after grain fermentation, and these components are related to the quality and taste of wine.

Just like cooking, good ingredients will directly affect the taste of the dish, and the same is true for wine making.

After the preparations are done, Liu Xin dries all the soaked ingredients and puts them on the steaming tray to start steaming.

Without exception, this steamer is also the black technology of the system. It takes less than a few seconds to close the lid, and the steam will be boiling, and the aroma of the ingredients will permeate the entire winery with a large amount of water vapor.

After another half a minute, the fire of the valve was automatically turned off.

Liu Xin knew that it was steamed.

Opening the steaming tray, a more intense grain fragrance came out.

"It's so fragrant!"

Liu Xin diffused the water vapor with his hands, and saw that the platinum sorghum and corn had been boiled and bloomed, and they were crushed when squeezed with his hands.

The first step is completed, and the next step is to add koji fermentation.

Fermentation and wine making are the product of the wisdom of Chinese ancestors.

The so-called brewing is actually completed by microorganisms and time, and people only need to provide the environment and temperature required for fermentation.

Because another important condition for winemaking is temperature.

Liu Xin doesn't need to think about these, because the brewhouse provided by the system will automatically adjust the temperature, which saves a lot of effort.

Distiller's rice, also known as distiller's yeast, is moved into the conidia of Aspergillus fungus in the white rice that has been boiled vigorously, and then kept warm, mycelia will grow luxuriantly on the rice grains, which is distiller's yeast.

The amylase produced by koji mold can saccharify the starch in rice. Therefore, it has been used as raw sugar together with malt since ancient times to make wine, liqueur, and soybean paste.

However, in the world of food prisoners, there are naturally grown sake rice, just like fruits, which can be picked after they are ripe.

After the steamed platinum sorghum, corn and other grains are cooled, 5 grams of white wine koji is added for every 1000 grams to start fermentation.

Fermentation is a critical step in winemaking. Whether the wine is good or not depends on how well this step is done.

Liu Xin did not dare to be careless, and was very careful in every step.

"The best temperature for fermentation is between 28°C and 38°C. If it is too low, the bacteria will not be active, and if it is too high, it will not be conducive to the growth of bacteria. Because it is fermented with systematic black technology, it does not need to be sealed. After adjusting the ratio, keep stirring That's fine..."

Liu Xin picked up a three-meter-long mixing spoon and kept stirring in the large wooden barrel to blend the natural wine grains and grains together.

For general wine making, the fermentation time is about 7 days for soft grains such as rice and about 20 days for sorghum.

However, during the few minutes that Liu Xin was stirring, the aroma of the wine gradually became stronger and kept coming to his nostrils.

Simultaneously, air bubbles constantly float up on the surface of the grain.

In the end, the bubbles disappeared completely, and Liu Xin knew it was fermented.

"Haha, now there is only one last step left, distillation extraction!"

The principle of distillation extraction is also very simple,

Cooking and heating—steam—cooling—wine liquid.

Liu Xin uses the black technology still provided by the system to distill and extract the fermented grain.

With the appearance of a large amount of wine vapor, the wine house could no longer hide the aroma.

A strong fragrance floated out from the window, and pedestrians passing by the restaurant could smell this smell.

"The delicious smell comes from the 'Chinese Restaurant'. What delicious dishes is Chef Liu Xin doing?"

"It's not cooking, it's clearly the smell of wine."

"Ah, Chef Liu Xin can still make wine?"

"No mistake, I heard him talk about wanting to serve his own wine before. This expansion of the restaurant should increase the place and facilities for wine making."

"Go, go in and have a look!"

A few curious diners rushed into the restaurant regardless of Tian Suohui's obstruction.

A drunken, stooped old man hesitated at the gate of the restaurant.

The old man looked seventy or eighty years old, he smelled of alcohol, and his face was drunk.

Generally speaking, this kind of drunken old man will make people feel disgusted, because the smell of alcohol makes people feel very uncomfortable, but this old man is different. kind.

The drunken old man looked at the empty wine gourd in his hand, and finally walked into the restaurant.

"Wait...wait, you can't go in, this is where Chef Liu Xin works."

"Oh, little girl, let's go in and have a look, we haven't seen wine brewing on site yet."

"Yes, yes, if it tastes good, we will pay for it. Chef Liu Xin makes wine for the diners, isn't it?"

"Eh, but...but."

Liu Xin, who was in the brewery, heard the noise in the yard and came out.

Several regular customers, such as Tie Guo, saw Liu Xin coming out, and immediately bypassed Tian Suohui and came in front of him.

"Chef Liu Xin, are you brewing a bar? We smelled the aroma as soon as we passed by the restaurant, and couldn't help but ran in. You don't blame us, do you?" Iron Pan said with a smile.

Hearing what Tie Guo said, Liu Xin looked at Tian Suohui, who was embarrassed, and immediately knew what was going on.

"I'm sorry, Chef Liu Xin. I can't stop these diners from coming in." Tian Suohui thought it was his own fault, with an apologetic expression.

Liu Xin didn't take it seriously, smiled and said: "Sister Tiansuo, don't you blame me for not knowing the temperament of you guys? You come here after smelling the fragrance, you go and close the door of the restaurant, I'm afraid there will be more later The greedy cats will come in by smelling it."

"Okay... okay." Tian Suohui turned and left the yard.

Iron Pan walked to the door of the restaurant with a curious expression on his face, and said, "Chef Liu Xin, can you give us a taste of the wine? It's too fragrant, I can't stand it."

"I can give you a taste, but let me tell you that this is my first taste, and I can't guarantee the taste." Liu Xin reminded.

"It's okay, I won't pick~~"

"That, young man, let me taste it too."

"Um?"

Only then did Liu Xin see a small drunk old man behind Tie Guo and other old diners.

However, after seeing the old man's appearance clearly, Liu Xin was stunned.

Immediately, I was surprised in my heart.

This drunk old man turned out to be Jiro!

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