How important is forging? It can make the metal denser and have increased strength. Especially cold forging, which can strengthen the metal and have higher parts strength. The larger the tonnage of the forging press, the better the quality of the parts produced.

For example, in later generations, because the aluminum alloy is not strong, it requires high pressure forging to obtain qualified accessories. Especially important parts such as wings must undergo ultra-high strength forging. Generally speaking, the wings of ordinary fighter aircraft require a hydraulic press of more than 10,000 tons for ultra-high strength for stamping. Otherwise, the strength of parts does not meet the requirements. Large aircraft are even more abnormal, and a hydraulic press of 70,000 ton is required to stamp the wings and fuselage. Otherwise, without sufficient force, the aircraft will disintegrate in the sky for you to see.

I remember that when Ma Lin was reading history books in his previous life, he was puzzled by the history books that focused on introducing the successful construction of a 10,000-ton hydraulic press in Jiangnan Shipyard in 1961. At first, Ma Lin thought this thing was a "fake and empty" political achievement. But later, he learned that the emergence of a 10,000-ton hydraulic press has made a qualitative leap in China's manufacturing industry. It is precisely because of a 10,000-ton hydraulic press that China can manufacture the fuselage, wings, and steel beams of large warships. Even before drilling, the gun barrel must be in the form of a steel column and crushed it under the hydraulic press for a few times. Otherwise, it would not be able to withstand large chamber pressure at all. The missile shell is the same, otherwise it would not be able to adapt to supersonic flight...

It's a bit far from that in this era, not to mention a 10,000-ton hydraulic press, there is no way to do a hundred-ton forging hammer. It would be good to be able to make an ordinary hydraulic forging hammer. At least, it is much stronger than a human hammer. The plate armor that is repeatedly forged day and night is definitely far more than the plate armor that is hit by human hammers.

Human strength is limited, and you will need to rest after forging for a while. The hydraulic forging hammer not only has a weight far more than the blacksmith hammer held by humans, but also has a very fast forging speed and is also persistent... The armor that is cold forged in this way is naturally much stronger than the plate armor that is hit by mere human hammers.

Malin helped the Ming Dynasty build hydraulic forging hammers in Hukou Waterfall, which was of far-reaching significance. Later, Hukou Waterfall became a famous military forging center in the Ming Dynasty. The best weapons and armor in the Ming Dynasty all came from the hydraulic forging center of Hukou Waterfall...

...

With the arrival of late autumn, the sweet potatoes on the "one acre and three-point land" of Xiannongtan are gradually facing harvest. But at this critical moment, Malin could not see anyone and went to the homes of the people of Ming Dynasty to learn how to pickle cabbage and dried radishes...

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

It should be pointed out that in this era, the rich and poor families mainly eat rough steamed buns mixed with bran and crust. However, whether it is eating white steamed buns or steamed buns, pickled pickles from cabbage and dried radish pickled radish pickled, are the most important side dishes.

When Malin came to Daming this time, he obviously wanted to introduce cabbage and radish. In the future, the preserved cabbage pickles and pickled dried radish will also become important auxiliary dishes for the people of Beihai. Although there are nitrites in pickled foods, Malin doesn't care. The Chinese have eaten pickled vegetables for thousands of years, but they have not seen everyone get cancer.

Moreover, Malin has a special liking for sauerkraut among pickles. Although he is not from Northeastern, Malin also likes sauerkraut very much.

Thanks to the bombardment of the advertisement of Wang Huzi in Funantai's "authentic old-sauce sauerkraut", Malin also has a special liking for old-sauce sauerkraut. When eating noodles, Malin also likes to eat old-sauce sauerkraut noodles, which is indeed very sour.

Of course, today's Chinese sauerkraut is missing an important auxiliary ingredient - chili...

Marin ran to the farmer's house. In addition to observing the pickled cabbage, he asked local women to cooperate and use some peppers brought by Marin to make a spicy sauerkraut...

Then, Marin finally had the authentic spicy sauerkraut from later generations...

Afterwards, Malin ate old sauerkraut noodles all day long, which is more authentic old sauerkraut noodles than Wang Huzi's old sauerkraut. There is also sauerkraut fish, which is made of good late autumn fat black fish, paired with old sauerkraut, supplemented with pepper, ginger, chopped green onion, garlic and other auxiliary ingredients. He also asked the imperial chef to take a spoon and made a large pot of sauerkraut fish...

Unfortunately, Marin did not bring beer. Otherwise, the beer would be served with sauerkraut fish and would be delicious and drinkable...

Then, with the spicy sauerkraut similar to later generations, the authentic Northeast pork stewed vermicelli is considered to be delicious. Without the authentic Cuihua sauerkraut, the pork stewed vermicelli is only in shape and without charm. With the Cuihua brand spicy sauerkraut, the Northeast cuisine is considered to be authentic...

...

There were several large rows of jars in the Huitong Hall where Malin lived. The jars were filled with old jars of pickled vegetables. Zhengde once came to Malin to play, and it happened to be at the meal time, so he stayed for free.

Then, after a meal of sauerkraut fish and pork stewed with Cuihua sauerkraut, I was immediately conquered by this sour and sour...

"Ma Aiqing, why do you feel so good when you eat sauerkraut here?"

"Because I added chili!"

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

In summer, Zhengde stewed vermicelli with a little spicy pork stewed with vermicelli didn’t taste anything good. But in late autumn, Zhengde immediately tasted the benefits of chili peppers. Especially after pairing with old sauerkraut, the sour and sour taste was very refreshing.

Zhengde is a heavy-tasting person, and this kind of sour and sour are just right for him.

Moreover, the chili peppers brought by Marin are still relatively initial varieties. They are neither as spicy as the green peppers later, nor as spicy as the Chaotian peppers. They are of moderate spicy food. Combined with the sourness of sauerkraut, it is indeed very refreshing.

...

Then, Malin also used a honeycomb coal stove to make a temporary hot pot directly in the dining room of Huitong Hall. The honeycomb coal stove hot pot was directly surrounded by the honeycomb coal stove, and then used the old hen soup as the soup base to divide the pot into two parts, one of which was spicy and the part was not spicy. The spicy part was also added with sauerkraut to enhance the flavor.

Marin asked the chef arranged by Zhengde to cut the mutton into very thin mutton rolls, and then put it in the pot to rinse it. It was extremely enjoyable to eat it in this cold weather.

At first, Zhengde felt that eating hot pot around the honeycomb coal stove was a bit indecent, but after eating a few slices of spicy hot pot with chicken soup, he was immediately conquered. Then, he scrambled to eat with Marin regardless of his image.

Moreover, this guy is very useless. Whenever he can't grab Marin, this guy threatens:

"Do you dare to grab something from me?"

Malin had no choice but to retreat in the territory of the Ming Dynasty...

After eating a hot pot, most of the lamb was put on Zhengde's stomach. It was not until Zhengde returned to the palace with satisfaction that Malin got the second hot pot and ate it himself.

To be honest, spicy old sauerkraut may not be really delicious. However, this taste is indeed very sour and refreshing in cold weather. If it were summer, it would be less attractive.
Chapter completed!