I am a chief in a primitive tribe

After harvesting corn from Dongshan last time, Mu Feng began to do stone grinding.

But because of such and such things in the middle, he chose the stone but has been hammering it today and a pickaxe tomorrow, and it has not been finished until recently.

The stone grinding is a piece of fine granite, the stone is hard, the stone surface can be polished very smooth, and the most important thing is that the stone texture is fine, which is obviously a wear-resistant and durable high-quality material for grinding.

In fact, it is not difficult to make a stone mill, but the difficulty lies in the fit between the grinding discs of the stone mill, which is the reason why it takes a lot of time for the wood wind.

Now that we have decided to grind some corn to make a nest, the stone mill must be polished and polished again to use.

In addition to the repeated grinding before the stone mill, it is also necessary to use some coarse grains to grind off the remaining stone powder and slag on the stone mill.

The stone mill is a bit big, and Mu Feng found a few people from the tribe to put the grinding disc together, and then started grinding.

As for the coarse grain, he didn't have to think about anything, what he had now was corn, and it was the most primitive corn picked from Dongshan last time - the coarse one couldn't be coarse.

Because the stone mill was a bit big, Mu Feng had to find someone to help, and let the two clansmen push the grinding rod of the stone mill in circles, while he held the corn kernels and added them to the grinding plate.

Make a few clockwise turns first, then a few counterclockwise turns.

The round bean-like corn kernels entered the grinding disc, and they did not fall down the cracks, and all that came out were dark and brown powder.

This is partly due to the stone powder on the millstones, and partly because these corns have a lower starch content and a higher gluten content.

In the past, such things were used to feed chickens and ducks.

However, at the moment, it does not affect that these corn flours, which contain stone flour and are high in gluten, are just right to feed to chickens.

And the two tribesmen were speechless in surprise when they saw two stones rubbing together to grind the corn into powder.

They couldn't understand why the Great Chief had come up with so many strange things—like the thing called "stone mill" in front of them, which had ground corn into flour.

"Isn't corn used to be boiled and eaten?" the two of them had doubts in their hearts, but they didn't dare to ask Mu Feng.

And Mu Feng is thinking about whether cornmeal is made into steamed buns or wowotou.

But no matter which one you want, you need yeast, and only steamed buns and wowotou with yeast are delicious.

At the moment, he doesn't have yeast under his hands, but he can make it himself.

It's just that the flour used to make yeast has to be finely floured, which means that small corn kernels are not good, only newly harvested corn can be used.

Fortunately, there is not a lot of flour needed to make yeast, so he quickly asked people to break off the corn cobs that had been harvested, take all the clean, and wait until the stone mill is finished, and then grind the fine flour first.

The so-called fine flour is to sift the cornmeal that has been ground once, remove the bran part, and grind only the white flour part inside.

To put it bluntly, the layer with corn husk is removed, as long as the starch content in it is high.

After grinding it several times, Mu Feng finally got a small jar of refined flour, although the color could not be compared with wheat flour, but the degree of delicacy in the hand was almost the same.

"You two go find two more people, you don't have to do anything else today, just take care of grinding the corn into flour, be careful not to put the bran in it again, sift it out, and throw it into the chicken pen for the chickens to eat!"

"Yes!"

and all he had to do was to make yeast from the clay pot himself.

Making yeast may not know where to start for others, but it is very familiar to Mu Feng.

Because I live in the northern countryside, I have seen too many old people in the village how to make their own yeast.

To put it bluntly, yeast is not called yeast in the north, but is called a dough primer.

It is an old dough lump that is placed in it when steaming steamed buns and making wowotou and noodles.

This old gnocchi is the primer for dough.

The dough primer is also easier to make, directly add water to form the dough, knead it firmly, put it in dry flour to cover, and then put it in a warmer place, there is sunlight, but it can not be direct sunlight, and then put it for three or four hours to complete the production.

This method is a local method in the countryside, and if you make such a dough primer once, you will leave such an old dough lump every time you steam steamed buns in the future, and you can always use it to make noodles.

Mu Feng reconciled the noodles, and after the noodles were ready, they put them to ferment under the sun.

He didn't need to worry about grinding flour anymore, all he needed to do now was to get a steaming drawer and make a pot lid.

Considering that the pot to steam steamed buns is the clay pot that Changning has been boiling water, Mu Feng couldn't help but secretly support his forehead: "My God, this pot lid is a bit big! Even with the steaming drawer is not small!"

But fortunately, whether it is the steaming drawer or the pot lid, it is not too difficult to make.

The steaming drawer is directly crisscrossed with thick black skin bamboo slices, and then fixed with animal tendons.

Lihu seems to have figured out Mu Feng's temper a long time ago, and knows that he needs bamboo chips to make a lot of new things, so he has already slipped a lot of bamboo pieces of different lengths, widths and thicknesses and put them in Mu Feng's cave.

For now, all he needs to do is take the local material and do it.

The steaming drawer is quickly ready, followed by the lid.

Compared with the steaming drawer, the lid is simpler, directly spliced with wooden boards, and then repaired by sawing and repairing, and fixed with a wooden wedge.

The total time it took for these two things was only an hour or two of Mu Feng's time - not enough time for the introduction to ferment on its own.

And after doing this, Mu Feng went to see the situation of grinding flour.

The four of them took turns to go into battle, pushing the stone mill without stopping for a moment, and they really grinded out a lot of flour.

From a rough point of view, it should be enough to steam a large pot of steamed buns.

Mu Feng thought about the situation of the people in the tribe, and calculated that one pot could steam forty steamed buns, and two large pots could steam eighty at a time.

There are nearly 290 people in the tribe, and according to one per capita, they need to be steamed at least four times!

In fact, steaming so many steamed buns at one time is a very large consumption of the current corn reserves.

If you really want to eat it like this, it is estimated that the corn in the tribe will not even be enough for a month.

Fortunately, Mu Feng just let everyone eat a steamed bun to "try it" this time, not when they were full at one time.

Thinking of this, he suddenly had a funny feeling, in his previous life, he said that "try the fresh" was to eat some fresh things from the mountains and seas, but now "try the fresh" is to eat steamed buns, which is really incredible.

Mu Feng got a little corn flour and tasted it in his mouth, it was not particularly sticky, and the starch content was definitely not as high as in later generations.

But the level of delicacy was about the same—thanks to the fact that he had the men grind a few more times.

"The yeast, the flour, the steaming drawer, and the lid of the pot are all there, and there is almost nothing like ......" Mu Feng scratched his head and thought carefully, "Why can't you remember?"