The Rise of the European Emperor

How important is forging? It can make the metal denser and stronger. Especially cold forging can strengthen the metal and make the parts stronger. The larger the tonnage of the forging press, the better the quality of the forged parts. For example, the aircraft of later generations, because the strength of aluminum alloy is not high, so high-pressure forging is required to obtain qualified parts. Especially important parts such as wings must undergo ultra-high-strength forging. Generally speaking, the wings of ordinary fighter jets require a hydraulic press of more than 10,000 tons for ultra-high-strength stamping. Otherwise, the strength of the parts cannot meet the requirements. The big plane is even more perverted, requiring 70,000 to 80,000-ton hydraulic presses to stamp the wings and fuselage. Otherwise, without sufficient punching force, the plane will disintegrate in the sky for you to see every minute.

I remember that when Marin was reading history books in his previous life, he was very puzzled by the fact that the history books focused on the successful production of a 10,000-ton hydraulic press by the Jiangnan Shipyard in 1961. At first, Marin thought this thing was a "fake big empty" achievement thing. But later, he learned that the appearance of the 10,000-ton hydraulic press made a qualitative leap in Huaxia's manufacturing industry. It is precisely because of the 10,000-ton hydraulic press that China can manufacture the fuselage and wings of supersonic aircraft, as well as the steel beams of large warships. Even before the barrel is drilled, it has to be rolled a few times under the hydraulic press in the form of a steel column. Otherwise, it would not be able to withstand the large chamber pressure at all. The same is true for missile shells, otherwise it would not be able to adapt to supersonic flight...

It's a bit far-fetched. In this era, let alone a 10,000-ton hydraulic press, a hundred-ton forging hammer can't be done. It is not bad to be able to make an ordinary hydraulic forging hammer. At least, it is much stronger than human hammering. The plate armor forged by the hydraulic forging hammer day and night is definitely far superior to the plate armor forged by human hammer.

Human strength is limited, and you need to rest after forging for a while. The hydraulic forging hammer is not only much heavier than the blacksmith's hammer held by a person, but also the forging speed is very fast, and it can last for a long time... The armor made by cold forging is naturally much stronger than the plate armor made by mere human hammer.

The act of Marin 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. The best weapons and armors of the Ming Dynasty all come from the hydraulic forging center of Hukou Waterfall...

...

With the arrival of late autumn, the sweet potatoes on Xiannongtan's "one-acre three-point land" are gradually facing harvest. But at this critical juncture, Marin couldn't see anyone, so he ran to the people's house of Daming to learn how to pickle Chinese cabbage and dried radish...

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

It should be pointed out that in this era, it was rich households who ate white steamed buns. Poor families mainly eat coarse steamed corn bread mixed with bran and chaff. But whether you eat white steamed buns or steamed buns, the pickles made with Chinese cabbage and the dried pickled radish made with radish are the most important side dishes.

Marin came to Daming this time, obviously to introduce Chinese cabbage and radish. In the future, preserved Chinese cabbage pickles and pickled radish will also become important side dishes for the people of Beihai. Although it is said that there are nitrites in pickled food, Marin doesn't care. Chinese people have eaten pickles for thousands of years, and no one has ever seen cancer.

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

Thanks to the bombardment of Funantai Wang Huzi's "authentic Laotan sauerkraut" advertisement, Marin also has a soft spot for Laotan sauerkraut. When eating noodles, Marin also likes to eat Laotan sauerkraut noodles, which are indeed very sour and refreshing.

Of course, in today's Chinese sauerkraut, there is still a lack of an important auxiliary material - pepper...

Malin specially went to the farmer's house, in addition to observing the pickling method of sauerkraut, he also asked the local women to cooperate.

Use some of Marin's own chili to make a spicy sauerkraut...

Then, Marin finally ate the authentic spicy sauerkraut...

After that, Marin ate Laotan sauerkraut noodles all day long, which was more authentic than Wang Huzi's Laotan sauerkraut noodles. There is also sauerkraut fish, using good late autumn fat black fish, paired with old altar sauerkraut, supplemented with chili, ginger, green onion, garlic and other accessories, and invited the imperial chef to take the spoon, and made a big pot of sauerkraut fish...

It's a pity that Marin didn't bring beer. Otherwise, beer paired with sauerkraut fish is refreshing to eat and drink...

Then, with the spicy sauerkraut similar to later generations, the authentic Northeast pork stewed vermicelli is enough. Stewed pork vermicelli without authentic Cuihua sauerkraut is just empty and has no charm. With Cuihua brand spicy sauerkraut, Northeast cuisine is authentic enough...

...

In the Huitong Hall where Marin lives, there are several rows of jars. The jars are all sauerkraut. Zhengde once came to Marin to play, and it happened to be at meal time, so he stayed to eat.

Then, after a meal of pickled fish and pork stewed vermicelli with green flower pickled cabbage, I was immediately conquered by this hot and sour...

"Ma Aiqing, why is the sauerkraut here so delicious?"

"Because I added chili!"

"Hurry up, offer the seeds, I want to enjoy this hot and sour taste every day!" Zhengde shouted.

In summer, there is nothing good about Zhengde’s stewed pork vermicelli with a little spicy taste. But in late autumn, Zhengde immediately tasted the benefits of chili. Especially when paired with Laotan sauerkraut, the hot and sour taste is very refreshing.

Zhengde is a person with strong taste, this kind of hot and sour taste is just what he likes.

Moreover, the chili brought by Marin is still a relatively primitive type of chili. It is neither as non-spicy as the later green peppers nor as spicy as Chaotian peppers. It is a moderately spicy variety. With the acidity of sauerkraut, it is indeed very refreshing.

...

Then, Marin also used the briquette stove to set up a temporary hot pot directly in the dining room of the Huitong Hall. Honeycomb coal stove hot pot, people surround the honeycomb coal stove directly, and then use old hen soup as the soup base, divide the pot into two parts, one part is spicy, and the other part is not spicy. For the spicy part, sauerkraut was added to enhance the taste.

Marin asked the cook arranged by Zhengde to cut the mutton into thin slices of mutton rolls, and then put them in the pot for a while. It was very refreshing to eat in this cold weather.

At first, Zhengde felt that it was indecent to eat hot pot around the briquette stove, but after eating a few slices of spicy hot pot with pickled cabbage and chicken soup, he was immediately conquered. Then, regardless of the image, he rushed to eat with Marin.

Moreover, this product is still very bad. Whenever he couldn't grab Marin, the guy threatened:

"Do you dare to grab food from me?"

Marin was helpless, this was in Daming's territory, so he had no choice but to retreat...

After a hot pot meal, most of the mutton fell into Zhengde's stomach. It wasn't until Zhengde returned to the palace with a bulging stomach in satisfaction that Marin made Erfa hot pot and ate his fill.

To be honest, the spicy Laotan sauerkraut may not be really delicious. However, this taste is really sour and refreshing on a cold day. In summer, it is not so attractive.

Why do later generations of Northeast cuisine focus on spicy sauerkraut? Because it is delicious to eat in the cold weather, and it is resistant to storage...