I am a primitive

After walking to the side, staring at the eyes with serious dark circles, he looked at Xiaowandou eagerly. After seeing Xiaowandou handing it the bamboo shoot in his hand, the guy immediately hugged him, squatted on the ground, and started Chewing it up, it was very sweet.

By the time Han Cheng carried the planed bamboo shoots and walked towards the tribe with Little Pea, he had already gnawed two lumps of bamboo shoots, and had already forgotten about Little Pea feeding it green apricots.

After returning to the tribe, he peeled the bamboo shoots one by one and sliced ​​them with a copper knife. After that, Han Cheng put them in a clay pot, soaked them in water, and then went to the river to collect the fish cages...

Han Cheng untied the rope tied to the rocks on the shore, and then began to pull the rope toward the shore with his hands.

As the fish cage got closer and closer to the shore, a sense of tremor was transmitted along with the rope, which was the jumping of the fish in the fish cage.

This is the most exciting time.

Han Cheng carefully pulled the rope, pulled the fish cage to the shore, and then lifted it hard, and the fish cage came out of the water.

With the water in the fish cage, it rushes into the river, and through the gaps in the fish cage, you can see the fish inside are jumping around.

"Fish! Fish!"

Little Pea on the side pointed at the lively fish and clapped her hands happily.

Although there were not as many fish in the small river as before, after seven or eight fish cages went down one after another, the harvest was still quite good.

The big fish were kept, and the small fish and the fish that looked like they had roe in their stomachs were put into the basin and thrown into the fish pond beside the tribe where there was already a lot of water.

After finishing all this, Han Cheng took the fish cages and fish in a string, led Little Peas and the panda Tuantuan coaxed by the two bamboo shoots back to the tribe.

After returning, he took a copper knife and skillfully removed the scales, viscera and gills of the fish.

Then it was time for Han Cheng to show off his knife skills.

The fish selected to make pickled cabbage fish is a fish with a black line on each side of its body. Han Cheng named it Hei Tiao.

It looks very different from the snakehead fish of later generations, but the meat quality is even better than the snakehead fish.

After all, in the later generations, most of the fish eaten were raised in fish ponds. Occasionally, I went to Jiangchazi to catch some wild ones. They still tasted like oil, which was not as good as those raised in ponds.

After handling the black striped fish, Han Cheng told Xiao Wandou not to move him, and he went outside with a copper knife, squatted in front of the whetstone, and after getting the whetstone wet with water from the clay basin, put his hands on the whetstone. Hold the copper knife on it one after the other, push and pull to start sharpening the knife.

Unlike kitchen knives made of steel, copper knives are very easy to blunt.

Later, he will have to slice the black-striped fish, so he can't do without sharpening the copper knife.

After sharpening for a while, Han Cheng tried the blade lightly with his fingers, and when he felt it was okay, he rinsed the copper knife with clean water, turned and went back to the kitchen.

Sliced ​​fish is definitely a technical job. Although Han Cheng is a foodie, and he is still the kind of foodie who likes to make something to eat when he is free, he is not a serious professional after all. So this piece of fish is still a bit difficult for him.

It is easy to break the fishbone if one is not done well, but it can still be taken out after all.

Although there is one more broken thorn in the fish fillet, the quality is a little different, the thickness is a little uneven, and the size is a little different...but if you remove all these, the fish fillet still looks very good.

Han Cheng had been slicing fish fillets for a long time before he stopped.

On the one hand, it was because Han Cheng's knife skills were not good enough, and on the other hand, it was because there were a lot of fish in the slices, and it was almost a pot of pottery.

There is no way, there are too many foodies in the tribe. Although these sauerkraut fish are mainly made for Bai Xuemei, who is pregnant with her second child, as soon as they are made, there will be a large group of unscrupulous foodies watching eagerly. The scene is really unbearable.

Can you imagine a group of strong old men plus some equally tough women and some children, sneaking a glance at you who is eating from time to time, and then swallowing saliva?

After experiencing such things a few times, Han Cheng has been adhering to the principle of doing as much as he can to improve his life with new tricks.

Although it is still impossible for everyone to eat it, it can still satisfy some people's hunger.

Han Cheng put some salt foam and some fruit wine into the sliced ​​fish and began to marinate them after stirring.

After doing this, I thought about finding three or four eggs, cracked them and separated the egg yolks from the egg whites, poured the egg whites into the fish fillets, stirred them, and marinated them with cooking wine.

Add egg white to the fish fillets, and the fish fillets will become very tender after a while.

After handling the fish fillets, Han Cheng turned around and came to the cave.

As soon as he entered the cave, he felt a burst of shade rushing towards his face. After his eyes adapted to the light, Han Cheng went straight to a corner of the cave.

There are some sealed earthenware pots here. These are the sour cabbage that Han Cheng pickled by himself after harvesting the much larger Chinese cabbage in late autumn last year.

The cabbage that is still in the improvement period is washed and dried, and after being dried out in the sun, it is placed densely in a ceramic jar, one layer of cabbage is sprinkled with a layer of salt, and the top is covered with a piece of four or five Ten kilograms of granite was tightly pressed and sealed tightly. After two or three days, depending on the situation, some water was added to it, and it was soaked slowly. It took about one and a half months to heal.

Of course, this is easy to say, but difficult to do. It was only after Han Cheng marinated for several tanks that he slowly mastered the skill of marinating.

The taste is not as good as the famous old altar sauerkraut, but it is enough to make pickled fish.

Han Cheng fished out six pieces of sour cabbage from the sauerkraut jar, drained the water slightly, sealed the sauerkraut jar, turned around and walked outside.

As soon as I walked out of the cave, I felt some warmth, and some of the cold on my body was dispelled.

When the weather is warm, the temperature in the cave, which is not easily exposed to the sun, is much lower than the outside, and it looks cool, which is just right for storing pickled vegetables such as sauerkraut.

Cut the sauerkraut out into shreds with a copper knife and put it in a clay pot for later use.

After preparing these, Han Cheng went to get some green onions and came back. He had just cut up the chopped green onions and was about to light the fire. The witch ran over from somewhere, his legs and feet were as fast as when he was offering sacrifices to the gods.

Of course he ran fast, because Shenzi hadn't cooked for a long time, and today he was cooking fish and vegetables, and he looked like he was preparing to cook a meal. How could he miss such a good opportunity?

Even when the fire is burning, you can't eat the food in your mouth, but it's very good to smell the tempting smell, and it's also a pleasure to watch Shenzi cook the food.

This is a secret Wu discovered after both Huo Yihuo and Huo Er died.

No wonder the two of them were so excited when they saw Shenzi cooking food before...

Until Wu lit the fire and heated the earthen pot, Han Cheng put some white fatty oil into it, put the pepper beans into the hot oil to saute, and poured the shredded sauerkraut into it and stir-fried, he seemed a little panting. Just come here.

After smelling the rich aroma wafting from the kitchen, and looking at Han Cheng who was turning over the dishes and Wu who was lighting the fire, Yuan finally showed a dazed expression.

No wonder this guy who always pretended to be asleep at night ran so fast today.

Wu, who was squatting there to light the fire, felt Yu Yuan's gaze, and couldn't help being startled, thinking that this time it was the end of the game, and he had already hidden it very well, but when he didn't pay attention, it was all exposed all at once.

Wu, who was originally full of interest, had a bitter look on his face.

Seeing this scene, Han Cheng didn't think it was so funny, but felt a strong empathy.

But Wu should be more pitiful than Han Cheng, because Bai Xuemei is still young, and Yuan is not young anymore.

After all, thirty is like a wolf, forty is like a tiger, fifty is able to suck dirt while sitting down, Yuan is exactly at such an age.

Thinking of this, Han Cheng immediately became happy, and now Bai Xuemei was pregnant with a second child.

After one night, not only did Bai Xuemei get happiness in October, but even Han Cheng felt very happy.

Han Cheng, who was happy in his heart, felt different in his heart when he went to see Wu again. It was a kind of sympathy with joy.