The first step is to cook and fry at sea, which is an important source of food. With seawater, the first step is to obtain 18 catties. This can be used as food for the people, and it is essential for the taste of food., The taste of food, all kinds of dishes are beautiful. Cooking, stir-frying, Boiling, The amount used can improve the taste, make the taste of food mellow, and hook people up.
Furthermore, in the method of pickling, 18 catties is very useful. Can be used for meat, vegetables and other things. With the meat, it can be stored for a long time, preventing it from rotting, and the meat has a good taste. It will last for a long time, and the meat will last for a long time. The same is true for vegetables, such as rice, cabbage, etc., can be turned into refreshing side dishes. It is very suitable for meals, and it can also be cooked with food.
And it is also indispensable in tanning. To treat the skin well, the hair can be removed, making the leather soft, and it is easy to process and form. Eighteen catties of this work can help to treat the skin well and lay the foundation for the formation of leather products.
It is also helpful for the matter of smelting. In some metallurgical processes, the amount of energy used can be used to help improve the quality of the metal, improve the efficiency of the metallurgical process, and make the metal more refined.
Where this is used, it is used for 18 catties, or it involves food, or hiding, or manual work, which is also necessary for people's livelihood and for hundreds of workers.

The physical properties of the braised chicken can be particularly studied. This braised product, looking at its color, is often dark brown, just like the leaves of autumn twilight, soaked in the marinade for a long time, the color is dark and rich in rhyme, and its marinade work is permeated in the gloss. Touch it with your hands, the skin is smooth and slightly sticky, this is because the essence of the marinade is attached to it. The skin and flesh are connected, and it is strong without losing flexibility. If you press it with a little force, you can feel elastic, and it will return to its shape when you let it go. Just like the skin of a child, it is lively and energetic.
Smell the smell, the fragrance is rich, and the braised fragrance is overflowing. The flavor of spices is mixed and blended, the richness of star anise, the mellowness of cinnamon, the spiciness of prickly ash, and the freshness of fragrant leaves are blended, such as strands intertwined, appetizing, smelling and salivating.
As for the taste, the entrance first feels the tenderness and smoothness of the skin, and then the fresh fragrance of the meat is full of mouth and teeth. During chewing, the texture of the meat is distinct, and the braised flavor penetrates into the texture. Each silk of meat is full of taste. The saltiness is moderate, the salty is fresh, and the light is rhyme. The aftertaste is long, like the babbling stream in the mountains and forests, which never stops in the mouth and lingers on the tongue. It is unforgettable to eat, and it is unforgettable to think And its meat is firm, although it has been braised, it does not lose its chewiness. The more you chew, the more fragrant it is, just like drinking tea, the charm gradually emerges, and it is intoxicating.

Mercury is 18 taels, and its chemical properties are quite stable under normal circumstances. Mercury, also known as mercury in ancient times, is a liquid metal at room temperature. It has a silver luster, is heavy and has good fluidity.
The chemical stability of mercury can be observed to a certain extent. Under normal temperature and pressure, mercury does not easily react significantly with oxygen in the air, so it can maintain its liquid appearance for a long time, unlike metals such as iron. This is because of its atomic structure, and the outer electron arrangement gives it a relatively stable chemical state.
However, the stability of mercury is not absolute. If it encounters a specific chemical reagent, or under special temperature and pressure conditions, its chemical activity will be revealed. For example, mercury can react rapidly with sulfur to form mercury sulfide. This reaction is often used to treat mercury leakage. The affinity of sulfur and mercury is used to convert liquid mercury into relatively stable solid mercury sulfide to reduce the toxicity and volatility of mercury.
Under heating conditions, mercury can react with oxygen to form mercury oxide. This shows that although mercury is usually chemically stable, changes in external conditions can break its stable state and promote the occurrence of chemical reactions.
Mercury 18 taels, although its chemical properties seem to be stable in general environments, the stability is not static. Under the influence of many factors, under suitable conditions, it can also exhibit active chemical properties and participate in various chemical reactions.

The method of making salt is described in the "Tiangong Kaiwu". The method is roughly as follows:
Dig a well to take the brine first, and the depth of the well varies, depending on the vein. The brine springs come out, whether clear or turbid, and its taste is salty and bitter. After the brine is obtained, put it in a large pot to cook. The pot is made of iron, which is strong and durable, and is evenly heated.
Burn under the stove and catch fire. The fire needs to be slow and moderate. At the beginning, the fire should be fierce, so that the brine will heat up quickly and the water vapor will evaporate. When the brine is gradually thickened, the fire will be slightly reduced to prevent the brine liquid from splashing and preventing the salt from burning. When
is suffering, a special person needs to be on duty to stir the halogen liquid with a scoop and spoon from time to time. One is to make the heating uniform, and the other is to facilitate the observation of changes in the halogen liquid. When the surface of the halogen liquid is foaming and the foam is thickening, it indicates that the salt is gradually evaporating.
At this time, dip the halogen liquid in bamboo branches or reed grass. If you drop it on the grass, the halogen liquid does not disperse and is bead-like, the halogen is mature. Then scoop out the halogen liquid and put it in a container aside for it to cool and crystallize.
The crystalline salt, either white or slightly yellow, has a fine texture. Then remove the salt, drain the remaining halogen, and spread it on the mat to dry, so that the salt is drier and pu This is the ancient method of halogen 18 to produce salt. Although it has passed through the years, it is still the foundation of the salt-making process in later generations.

When storing and transporting Halogen 18 Ducks, many precautions need to be carefully kept in mind.
When storing, the temperature and humidity of the environment are the first priority. Because Halogen 18 Ducks are rich in moisture and oil, if the temperature and humidity are too high, microorganisms can easily breed and multiply, causing Halogen 18 Ducks to rot and deteriorate. Therefore, it should be placed in a low temperature and dry place to prolong its storage time. If conditions permit, refrigeration is a good strategy, and the temperature should be controlled at 0-4 ° C. In this way, the growth and reproduction rate of microorganisms can be greatly slowed down, and the freshness and quality of Halogen 18 Ducks can be maintained.
Furthermore, packaging is also the key. The packaging of Halogen 18 Ducks must be tight to prevent the intrusion of outside air, moisture and microorganisms. The commonly used vacuum packaging can effectively isolate oxygen, inhibit the growth of aerobic microorganisms, and avoid the deformation and damage of the halogen during storage due to extrusion.
As for transportation, the first thing to ensure is the integrity of the cold chain conditions. Whether it is short-distance delivery or long-distance transportation, it is necessary to maintain a low temperature environment at all times. The transportation vehicle should be equipped with excellent refrigeration equipment, and before loading the halogen eighteen ducks, it is necessary to pre-cool the compartment to make the temperature inside the car meet the standard.
At the same time, the handling process must be handled with care. The texture of the halogen is relatively soft and easy to be damaged by external forces. If it is handled brutally, it may damage its appearance and even affect its internal quality.
In addition, the transportation time should also be strictly controlled. The transportation time is shortened as much as possible, and the braised eighteen ducks are delivered to the destination at the fastest speed, so as to minimize the adverse impact of long-term transportation on their quality. In this way, the quality of the braised eighteen ducks can be obtained during storage and transportation, and the flavor remains the same.