It seems that I am still too full [travel]

"What are herbal tea and cooling oil?"

Cen Yu was obviously unfamiliar with the two new things of herbal tea and refreshing oil.However, herbal tea, as a specialty product of Guangfu in Lingnan, can be traced back to the Eastern Jin Dynasty. After the Taoist Ge Hong came to Lingnan, he studied various local medicinal herbs and cured the local people. He also left behind "The Back of the Elbow". The beginning of herbal tea.Until now, people living in the Guangdong-Guangzhou area will go to the pharmacy to buy "cold medicine" for clearing away heat and detoxifying once any drought or heat disaster occurs.

Xie Shi explained it, and Cen Yu, who often went to the Southern Guangdong area for business and thus had a lot of experience, immediately understood, "But the herbal medicine that the people of Southern Guangdong call it?" Xie Shi didn't know this history, but the herbal tea he mentioned was actually It's not medicine. After all, Xie Shi is not a Chinese medicine doctor. It's a medicine with three parts poison. Chinese medicine pays attention to thousands of people and thousands of prescriptions. He dare not prescribe random medicines. The cold medicine that is popular in southern Guangdong is actually more like a decoction that suits the remedy to the case.

The herbal tea mentioned by Xie Shi is a heat-relieving traditional Chinese medicine drink that can be drunk by men, women and children.Is it very familiar?Yes, it is Wanglaoji herbal tea.

This Wanglaoji is not that Wanglaoji, but the most original Wanglaoji herbal tea.During the Jiajing period of the Qing Dynasty, miasma broke out in Guangzhou, and the epidemic was rampant. The doctor Wang Aji searched for good medicines, and later learned the true biography of a Taoist priest, and created a prescription for clearing away heat and detoxification, which is to use Gangmeigen, mountain sesame, golden cherry, and sea vine The herbal tea made by decocting ten kinds of native herbs, such as chrysanthemum, money grass, thousand-layer paper, charcoal hair, five-finger mandarin orange, and light bamboo leaves, was called Wang'aji herbal tea at that time.

Later, because of its immediate effect, Wang Aji herbal tea became famous because it was cool but not cold, suitable for all seasons, and suitable for all ages. .

Cooling oil, which is popular at home and abroad and even became a hard currency in Africa, is the "Oriental God Medicine" invented by Hu Wenhu, an overseas Chinese in Nanyang during the Qing Dynasty. , motion sickness, heatstroke and other discomfort symptoms, until Xie Shi crossed, it was still a regular household medicine.

After Xie Shi learned that he might time travel, he made a variety of knowledge reserves. Considering the backwardness of the ancient medical environment, he collected various ancient prescriptions with easy-to-obtain medicinal materials and miraculous effects. This original version of the "Wang Aji" herbal tea formula The formula of Heqingliang oil is the second of them. In order to obtain the accurate prescription, he also asked someone to consult several old professors of traditional Chinese medicine.

After knowing the recipe, making herbal tea is not difficult. The ten kinds of herbs required are relatively common. You only need to boil them into soup, or chop up the herbs to make herbal tea powder and herbal tea bags that are easy to carry. Some trouble.

Xie Shi recalled the literature review and sorting out at that time, and found that the traditional Chinese medicine ingredients of qing liang oil were relatively easy to find, namely menthol, camphor, camphor oil, clove oil, cinnamon oil, and finally paraffin wax was added to solidify.Let’s talk about paraffin first. As we all know, paraffin is a product of petroleum or asphalt refining, which is a modern industrial substance. It is impossible for Xie Shi to overcome the production process of petroleum extraction just because he wants to make cool oil. That is really putting the cart before the horse. For him It's also over the top.

However, this is not without a solution. Just replace the paraffin with beeswax. The rare thing is that the raw materials of cooling oil basically need distillation and extraction to obtain. Xie Shi is not sure whether there is a distillation process at this time.He described the distillation equipment and functions with Cen Yu, and was pleasantly surprised to learn that there was a relatively mature distillation process as early as the previous dynasty, which was the product of Taoist alchemy, but these equipment needed colored glaze, which would be expensive That's all, but it's not rare.

That being the case, there is also a solution to the production of this cooling oil. Unfortunately, if the cooling oil is made of beeswax and distilled essential oils, it must be an expensive item nowadays, so if the cooling oil is sold, it is bound to only be targeted at Those wealthy families.

The cool oil and herbal tea in Xie Shi's mouth were unheard of by Cen Yu, but Cen Gu'an was a wonderful person. He knew everything and didn't ask anything, and he didn't even doubt the function of the fresh things in Xie Shi's mouth. It was decided to build a workshop for production.It was Xie Shi who was frightened by his blind trust, "These are just two prescriptions I got by chance, and there is no real thing yet, so brother Gu'an trusts me so much?"

Cen Yu said with a smile: "If there is something he is not sure about, Tanwei will not open his mouth. This is obviously the only stable profit deal, and thanks to Tanwei College for making money." However, it is completely wrong for Cen Yu to say this Out of his trust in Xie Shi and the fact that there is a stable pastry in front of him, he is not afraid that this business will lose money at all, but he never expected that the two things added by Xie Shi would not only No loss at all, it can even be said that the supply is in short supply, making money every day!

Dongcang Academy has its own bookstore under the name of Dongcang Academy, which is self-printed and sold, and also meets the needs of the teachers and students of the academy for the four treasures of the study.According to Cen Yu's intention, at that time, the store next to the bookstore can be sold to sell the pastries and other things Xie Shi made.To open a store in cooperation with Dongcang Academy, it is natural to lean against a big tree to enjoy the shade, Xie Shi readily agreed.The two reached a verbal agreement, thank you for the prescription, and the academy will be responsible for the production and sales, with a profit of [-]% to [-]%.

After roughly discussing some details, soon someone from the back kitchen came to ask for instructions on the lunch menu in the afternoon of Xie Shi. After all, the focus of today's ingredients is obviously seafood, especially a few baskets of large freshwater prawns. Apart from boiled, there are other things. Nobody knows what to do with it.Cen Yu took a look at the sky, and after thinking about it, the conversation was almost done, so he also said goodbye when he thanked him.

When I was waiting to thank him, I went to the back kitchen, and everyone was eagerly waiting for him to arrange.Xie Shi saw that the seafood and meat had been cleaned and cut according to his instructions before he left, so he clapped his hands and asked a few chefs to come over, intending to show them the dishes one by one.Several master chefs who were a round older than Xie Shi were all overjoyed when they heard that they were going to learn new dishes, and they hurried forward to grab the best viewing seats, even Wu Bai, who was in charge of the white case, was learning and watching.

Youjia's fishing boat "poked" the lobster nest, and there were too many lobsters, so today the cafeteria has several dishes with lobster as the main ingredient.Each of these lobsters has a big head and long feet, and each is more than [-] centimeters long. At this time, the head and tail have been separated, revealing the thick shrimp meat in the middle.

Xie Shi intends to make a classic Cantonese cuisine - delicious baked lobster in soup, supplemented by Sichuan spicy lobster.The deep-fried lobster meat is crispy on the outside and tender on the inside, with a rich and non-greasy taste. The slightly piquancy brought by spices such as pepper and dogwood climbs to the tip of the tongue, but it just suits the appetite without over-irritating the lips.

It's a pity that the peppers needed for this Sichuan dish of spicy lobster are still in the distant Americas. Xie Shi can only mix some local spicy seasonings to make a similar spicy taste. Fortunately, his taste is better than ordinary people now. Keen, the spiciness of this kind of reconciliation is not inferior to that of chili, and it also adds a lot of flavor.

As for the small number of blue crabs, pair them with a few months of small tender chicken, and some white shellfish, clams, mussels and other seafood to make a luxurious version of crab chicken. It is an exaggeration to say that the entire kitchen has been enveloped by the heavenly aroma of chicken meat and seafood, and the chefs are so greedy that they can't wait to try the dishes.

The precious lobster that Xie Shi caught in the sea was also accompanied by the plump lobster, and it became a lobster soup crossing the bridge.The meat of Dong Xingban is tender and smooth, like white jade, and the fish is soaked in the fragrant and delicious lobster soup. The seafood soup made in this way is fresh and fresh. If you take a bite of the soup, you may even want to swallow it with your tongue!However, because there is only one Dongxingban today, this ultimate seafood soup is probably only available to teachers.

The soup that the students eat in the afternoon can only be the next best thing. They use mandarin fish to make fish ball soup, and then add some chrysanthemum petals to enhance the taste and color. More importantly, they can neutralize some of the coldness caused by eating crabs.The remaining squid and other seafood are grilled on an iron plate by Xie Shi, which has a special barbecue flavor.

Today, all the master chefs and assistant chefs in the cafeteria are completely impressed by Xie Shi's craftsmanship, as if all the ingredients can be brought into full play in Xie Shi's hands, showing the original flavor while adding a different flavor. In his hands, blue crabs and prawns, which others see as hard shells and little meat, have turned into mouth-watering delicacies, especially the crab stewed chicken, which has an overbearing aroma and is truly a rare delicacy in the world.

"It smells so good, where does this smell come from?" In some lecture halls near the cafeteria, some students sniffed the fragrance in the air, their already hungry stomachs became even more unbearable, and they couldn't even listen to what the teacher said I feel restless, thinking about when get out of class.

Seeing that most of the students in the class were obviously absent-minded, the master knocked on the desk with a ruler, "Calm down! Concentrate on reading!" The students immediately behaved like quails, cheering up and continuing to listen to the class.The master sniffed the scent in the air, and muttered to himself, "It must be that Xie Xiucai is cooking something delicious again."

After finally waiting until the bell rang, the master and students secretly heaved a sigh of relief, finally no longer having to endure the torture of the scent, and one after another skillfully rushed to the cafeteria.The seafood feast that day was warmly praised by teachers and students. Many students who grew up by the sea said that they had never tasted such delicious seafood dishes, and they were really wasteful before.

However, according to Fu Yu, the seafood is delicious, but it is a bit too much for rice. It can make people eat two more bowls of rice. Even after eating spicy shrimp and meat crab, the sauce on the bottom of the plate is not willing to waste , all the scholars didn’t think it was insulting to the gentleman, they all ate with rice and wiped off, so many students had to let go of the belts in the middle of their shirts that night.