I am a primitive

In the cave where the light gradually became dim, Wu had already smoothed out a whole bunch of millet, and now he was squatting there, cleaning out the pounded millet with Han Cheng.

Holding the stick of wood with a limp, he still pounded the rice tirelessly.

He pounded rice very fast, at least compared with Han Cheng, four Han Cheng could almost cover a lame.

There were not many grains in the clay basin, and he was going to pound them all in one go.

Putting a small handful of millet into a large pottery bowl does not show much change, but after adding a small handful of millet to each other, both large pottery bowls are filled.

There was a fire rising from the cave, which dispelled the gradually thickening darkness. The twilight outside had just risen, and the inside of the cave had already become dark.

This made Han Cheng even more anxious to move into the new house earlier.

It was Huo Er who started the fire. After raising the fire, he picked up the mutated hand drill and the wooden stick with several pits, rubbed it twice with his rough hands, carefully and solemnly Put it aside.

The person in charge of cooking is already busy, with a rough style and a very original charm.

Wash the two sides of the salted fish more than one foot long with clean water, without using a stone knife, directly fold it into three or four sections by hand, and throw it into a new tank filled with more than half of the tank of clean water.

A stone wall one meter long and forty centimeters high was built on both sides of the other fire, and seven or eight thin sticks soaked in grease were placed next to each other on the two walls.

On each stick was something, a fish or two of various sizes, or an animal that had stepped on a rabbit's holster the night before.

A person in charge of the barbecue squatted on the side, flipping the stick from time to time, so that the food on it could be heated more evenly.

The ones that have been baked for a long time have already dripped some red grease reflected by the flames, and fell on the coals below, making a light sound, and at the same time, a ball of flames will flash away.

The man looked at Shenzi who was busy carrying a clay pot not far away, and there was sincere admiration in his eyes.

Originally, grilling food required at least three people at the same time to barely serve it.

Moreover, the heat is not easy to control, and if it is not done well, it will be mushy, not to mention wasting food, and it will also affect the taste.

Since the son of God modified it a little to create two walls like this, all problems have been solved.

Seven or eight strings of food can be placed on the two walls at the same time, and you don't need to hold it with your hands anymore. It becomes much easier for people, and you only need to flip it from time to time.

It doesn't take much effort for one person to do what at least three people need to do before, and the baked food is more delicious than before.

Han Cheng was busy shopping for millet, so he didn't know that the man who roasted the meat was looking at him with great admiration. The admiration in his heart was like the surging river in front of the tribe in summer...

Some finely broken millet husks that have not been cleaned are floating on the water, flowing out with the whitish and slightly turbid rice washing water.

After washing for four or five times in a row, the half pot of millet finally became clean.

The cleaned millet was put into the crock, and some water was put into it, not too much, about three centimeters higher than the millet.

Han Cheng asked Huo Er to raise another fire, found a few commonly used stones, placed them around the fire separately, put the crock pot filled with millet and water on it, and found a lid to cover it.

Orange flames spread from the bottom of the pot, covering half of the clay pot.

Han Chengshou added firewood to the bottom by himself to control the heat, and the millet rice is not easy to control, and it is easy to get muddy.

He tried his best this time. If he wants to make these primitive people in the tribe cry, he must handle it carefully.

There is white smoke overflowing from under the pot cover, curling up, and the unique fragrance after the grain is boiled permeates in the hole, and goes straight into the nose of the person.

Han Cheng, who hadn't eaten the staple food for nearly two years, smelled the long-lost smell, and his eye sockets were a little moist.

The meal is not ready, the primitive man is not yet crying, he is crying first...

After cooking like this for a while, he picked up the cleaned long-handled spoon, lifted the lid, put it into the crock pot, and began to stir carefully, with the purpose of moving the millet that was attached to the bottom of the crock pot. To prevent it from becoming mushy if it is heated for too long.

After all, fire is used now, not the kind of rice cooker that only needs to put rice and water in it and ignore it.

Seeing that there was only a small layer of soup left in the clay pot, Han Cheng put the lid on the pot after stirring for the last time, then pulled out the two firewood that was still burning under the pot, and put it aside In the fire where the fish soup is boiling.

Steaming dry rice in a firewood pot is most important when it is about to be cooked, because most of the dry rice is pasted at this time.

At this time, you can't use a big fire, use a small fire, or directly roast the remaining charcoal.

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Han Cheng resisted the urge to lift the lid of the pot at this moment, and put another pottery that looked like a frying pan in the hands of Red Wolf on the fire.

After heating, dig out a few spoonfuls of refined animal fat that has begun to solidify as the weather gradually cools and put it on top.

When the white oil meets the hot clay pot, it melts at a speed visible to the naked eye. Pick up a handful of chopped wild onions and throw them into the hot oil, stir twice, and a strong fragrance of green onions immediately comes out.

Before the wild onions were browned, Han Cheng put the prepared meat slices into the pot again, stirring them continuously.

For a while, the fragrance of scallions and meat filled the entire cave.

This aroma is very overbearing, suppressing the smell of boiled fish soup and grilled meat.

"Gudong, gudong."

Some people have begun to swallow their saliva uncontrollably.

Those who stayed in the cave couldn't help looking at the food that Shenzi was stirring, and the longing in their eyes was undoubtedly revealed.

Han Cheng now has the demeanor of a chef in charge, calmly standing in front of the pot and busy.

It's a pity that there is no iron pot now, and he never went to New Oriental for further studies in his previous generation. Otherwise, he would pick up the burning iron pot and shake it back and forth in his hand, and it would look even more stylish.

The wild onions were discovered by the deer walking with a rope in spring. Han Cheng dug them up by the roots with branches and planted them in the courtyard, where he sprinkled some ash and watered them from time to time.

For the only condiment other than salt in the tribe, Han Chengji is very concerned.

Because the reproduction ability of wild onions is not strong enough, so far there are only two ridges less than two meters long, and the growth is sparse.

Normally, Han Cheng would be reluctant to eat it. Even if he ate it, he would not uproot it, but cut it off from the root, and then covered it with some plant ash and floating soil, so that new shoots would emerge in a few days.

Well, it's obviously a wild onion, but it turned into leeks for him to eat.

After drying the moist eye sockets, he still decided to cry primitive people, so he was not stingy this time, and took half a handful of wild onions that are usually only put in fried eggs.

The meat slices are already cooked, so there is no need to heat them in the pot for too long at this time. After stir-frying for a while, put two handfuls of washed green vegetables and stir-fry carefully for a while. Sprinkle some smashed salt into it, stir it, and shovel it into the clay pot where the cleaned vegetables were placed before.

The green vegetables and some red meat are piled up in the basin, setting off each other, steam is rising, and the aroma spreads everywhere.

If he hadn't thought about wanting to cry primitive people, and maintain his image as a god, so as not to make himself look so unsophisticated, Han Cheng would definitely pick up the chopsticks and put it in his mouth at this time.

This kind of earthenware pot like a frying pan cannot be compared with the big iron pot of later generations, and it cannot fry too many things at one time.

So Han Cheng swallowed another mouthful of saliva, then repeated the previous action and continued to cook.