Prehistoric Asian beasts battle the ocean

The fur of wild boars is relatively hard, especially the mane on the back. After the wild boars were all shed, the tiger wings and wolf eyes were exhausted, and they sat on the ground to rest against the bamboo hut.

Especially Huyi, who followed Tengyan back and forth to transport heavy wild boars to the cave during the day, and shed their hair for several hours at night. At this time, he fell asleep with his neck tilted while sitting.

And the little tiger head was also sleepy. While rubbing his eyes and breathing heavily with his little paws, he slowly climbed onto Huyi's neck and lay down, closed his eyes and fell asleep. From a distance, it looked like a thick circle around Huyi's neck white fur scarf.

Hami pouted his chin at Chiguo who was tearing apart his flesh and blood, "Chiguo, wake Huyi up and let him and Little Hutou sleep on the kang."

Chiguo looked at Huyi and Xiaohutou distressedly, opened his blue and black eye sockets and nodded.

"Tengyan, you and Langmu should go to bed too, Chiguo and I will get the rest." Hami said to Fujiyan, who had been standing in the courtyard, adding firewood with the tip of his tail from time to time.

Fujiyan shook his head, "I'm not tired. Langmu, go to sleep."

Langmu was not polite, and said, "Then you guard the yard tonight, and Huyi and I will go collect tomorrow, and the three of you will sleep all morning and get up."

Fujiyan nodded.

Hami cut off the strips of fat from the wild boar's belly, that is, lard suet. The lard is very large, with each slab, but it is not pig fat, and the oil yield is high.

Cut the pig suet into pieces the size of a matchbox, and then put it in a large pottery jar. The pig suet from the six wild boars filled the pot, and Hami added a large pot of water to the pot. The purpose of adding water is to make the lard suet have a high oil yield, and the boiled oil is white in color and looks good and appetizing.

When the high fire boils, take out a few of the burning wood in the stove mouth, and slowly boil the oil over a low fire. After a while, you will see that the water in the pot is slowly drying up, and the oil gradually increases.

During the whole process of boiling lard, it needs to be stirred from time to time to avoid uneven heating, and there is no need to cover the pot.

Taking advantage of the gap, Hami also cut a long wooden stick and cut one end into a flat shape to be used as a wooden shovel. Otherwise, the shovel used for cooking was too short, and the pottery pot was too deep, so the shovel could not turn over the inside of the pot. Suet.

While cooking, Hami pressed the lard with a wooden shovel, and then tied a bamboo bowl to a longer piece of wood to make a simple long spoon. Scoop it out and put it in a clay pot that has been prepared in advance.

In this way, boil the oil while scooping it until the diced suet slowly turns brown and shrinks into small pieces. When there is no oil left, it can be taken out of the pan.

Hami also made a colander in order to fish out the oil residue separately. The method of the colander is very simple, that is, on the basis of the long spoon made, make a few holes in the bamboo bowl to leak oil.

After scooping up the lard, put the oil residue into several jars separately. The oil residue can be used to cook vegetables and make dumplings, or it can be eaten directly after heating.

The suet of six wild boars boiled a large tank full of lard, but the remaining meat, such as pork ribs, pig feet and pig heads, could not rely on oil, but pork belly was still hot in the sky , salt is not too much, in addition to cooking oil, there is no other way to keep the meat from spoiling.

Hami had no choice but to boil all the pork belly of the six wild boars into oil, then separate the oil residue and oil, and store them separately.

The practice of cured pork ribs is not much different from that of bacon. Hami puts the pork ribs in a basket, then puts the salt in a bamboo bowl, grabs them several times, sprinkles them evenly on the front and back of the ribs, and gently massages them with his hands After kneading, put it directly in the basket, and then put the basket and the meat in a ventilated place to let it marinate naturally.

After doing this, the sky has revealed a little light, and there are three or two birdsongs in the forest from time to time, which completely breaks the silent night. Hami said to Chiguo and Tengyan, "Just pick it up like this, I'm so sleepy." , let's go to sleep for a while too."

***

When Hami opened his eyes, he sat on the kang in a daze for a moment, unable to tell who he was, where he was now, and what time it was, whether it was morning or afternoon.

It wasn't until Chiguo came in from outside the cave that he realized that this was a cave, but now, he stood up at the entrance of the cave and looked at the big sun outside, probably one or two o'clock in the afternoon.

Hami rubbed his aching head, he was really tired, and fell asleep till now.

"What about Fujiyan and the others?"

After asking the question, Hami also realized that this is not nonsense, they must have gone to the forest.

"They went to the forest to collect them, Hami, hurry up and look at the pork ribs marinated last night, there are a lot of drops of water oozing from them, it's strange, it didn't rain yesterday or today."

"I'll go and have a look." Hami folded up the animal skins, put them on the kang, and followed Chiguo to the bamboo eaves.

Hami picked up a spare rib and smelled it, then looked at the color, and said to Chiguo, "It's not bad, it's a normal phenomenon."

Hami took the ribs and meat out of the basket, wiped the bamboo raft on it, then grabbed a handful of salt, sprinkled it evenly on the front and back of the ribs and meat, rubbed lightly and continued to dry, and then put the raft on the back of the basket. Pour out the blood that seeps out.

At night, pierce a hole with a bone knife on the top of the ribs, put on a straw rope, and hang it to dry.

During the drying process, the pork ribs should not be exposed to rain or water, and must be exposed to the sun at all times. After thinking about it, Hami finally hung the ribs under the eaves of the bamboo house. The eaves are covered with meat.

Hami smelled the smell of bacon all over the yard, and drank a few sips of water. Now it was the hot time, he poured all the chestnuts he picked up yesterday on the bamboo raft, and exposed them to the sun. The chestnuts that have been exposed to the sun are better. After shelling, he plans to grind these bitter mango chestnuts into bitter mango powder and store them, so that it is more convenient to eat, and he can make it whenever he wants to eat.

However, Hami looked at the sky, and in two or three hours, the orcs should be back.

He decided to first grind a small part of the bitter mango chestnuts into flour, and make some delicious treats for everyone, especially the bitter mango tofu, which he wanted to make the most.

But the formal method of bitter mango tofu is very troublesome. It needs shelling, soaking the pulp to remove astringency, grinding, washing powder, drying powder, grinding powder, boiling tofu with powder, molding and setting, natural cooling, mold removal, cutting into pieces, The finished product is finally fried.

If you follow all the above steps to make bitter mango tofu step by step, it will definitely be too late today.

But Hami was really greedy and flustered, so he decided to simplify the steps, first make a part of it and eat it, and when it was exposed to the sun tomorrow, the shells would be cracked, and all of it would be ground into powder, and made into dried tofu to be stored in the sun.

Hami took half a basket of bitter oak chestnuts and dumped them under the eaves, and sat on the ground with Chiguo, taking advantage of the shade to shell the chestnuts.

The two peeled the shells quickly, and they finished peeling in a short while. Then Hami saw Chiguo move a large stone with some dents, holding another smaller stone with both hands, and put some light yellow bitter chestnuts in it. One after another smashed.

"Chiguo, what are you doing?"

"Isn't it going to be made into powder? How can I make powder without smashing it?" Chi Guore's face was flushed, his forehead was sweating, and he said while pounding, "Hami, I don't know how long it will take to smash it out. My wrists are dying of soreness after eating a meal of powder."

Hami is also hot, and he said, "You can't do this. Not to mention the slow speed, even in a day, you can't make much powder. The most important thing is," Hami squeezed a little powder from the red fruit, "this powder is smashed. It is uneven, thick and thin, and the taste is too rough."

Chiguo was frustrated, "Then what should I do? I really want to eat the bitter mango tofu you mentioned. It tastes delicious just thinking about it."

"Don't worry, let's make a stone mill, and use a stone mill to grind powder faster and save effort."

Hami found a relatively flat stone near the cave. The thickness of the stone was about half a meter. He used a grinding disc that could not be fanned down, and a milling disc that could be rotated on the upper fan. Responsible, but right now, I can't find such a suitable stone.

Hami finally decided to make one out of rough wood.

Fortunately, the orcs picked up a lot of dry wood before, and the orcs thought it was troublesome. Most of them dragged the whole dead wood back and cut it down when they were waiting for the fire.

This allowed Hami to find a tree trunk as thick as three people hugging in the pile of wood at a glance. This tree trunk was very straight and very suitable for what he was going to do next, and he immediately fell in love with it.

He cut a piece of wood from the trunk, about half a meter long. Hami looked at the growth rings on the wood, it should be about a hundred years old, but unfortunately it died.

He picked up the half-meter-long piece of wood he had cut, placed it on the flat stone in front of the bamboo house to be used as a millstone, peeled off the bark, and then started to shovel the heart of the tree with a Luoyang shovel.

Chi Guo looked puzzled, put down the stone in his hand, and asked, "Hami, what are you doing?"

While shoveling, Hami said to Chiguo, "Shovel out the core of the tree, then fill it with small stones to increase the weight, and then seal the mouth of the tree with bamboo mats and the mucus of the crying tree, so that it can be made into an upper millstone."

Chiguo listened in a half-baked manner, and seeing Hami's effort in digging, hurriedly joined in.

Chiguo is more powerful than Hami. After she joined, the trunk was hollowed out in a short while. Hami put a rope made of white silk and animal skin on both ends of the trunk. With this rope, it is very convenient. Pulling and grinding.

After the rope is threaded, the stones are put in, and then the thick bamboo mat that has been woven in advance is wrapped around the opening of the trunk, and then glued tightly with mucus.

While wiping the milky white mucus, Hami sighed to Chiguo, "Fortunately, this mucus is very viscous, otherwise, without it, we would not be able to grind this bitter mangosteen powder, and we would not even want to eat bitter mangosteen tofu."

"Yes, look at how clean the bamboo in the cave is after sticking it with slime." Chiguo cheerfully followed Hami, "I'll come back with more slime from the crying tree some other day, there isn't much left in the bamboo tube."

"Ah."

Since the trunk is relatively smooth after removing the bark, Hami carved some grinding teeth of different shades on the trunk to increase friction and grind grain.

The upper plate of such a millstone is completely finished.

Hami cleaned the upper plate and the lower plate, and after the sun dried, spread a layer of bitter oak chestnuts, and began to crunch the flour with the red fruit.

One person pulled the rope to pull the upper plate, and the other held the upper plate to prevent the upper plate from flying out. From time to time, they put the chestnuts that were about to fall out into the lower plate. The two were very busy.

A normal grinding disc should have two grinding holes on the upper disc for leaking grain, and then there should be an iron shaft between the upper and lower grinding discs. drop down.

Then when the flour is being ground, the grain flows into the grinding chamber through the grinding holes, and is evenly distributed around, and is ground into powder, which flows from the cracks to the grinding disc. Already very good.

After Hami and Chiguo finished grinding the chestnuts on the first plate, they swept the chestnut powder into a vat, and then spread the chestnuts on the lower plate again to start grinding.

After all the grinding was finished, Hami made a bamboo sieve to filter out the impurities, and what he got was the pure Chinese chestnut powder.

Take a part of the bitter mango chestnut powder and put it in a clay pot, then soak it in water to purify the astringency and remove the sand. The longer the soaking time and the more frequently you change the water, the less bitter or astringent the taste will be. But Hami is in a hurry to eat, so soak it After more than an hour, it should still taste slightly bitter.

He poured out the water powder, washed the slurry mixed with fine sand that settled on the bottom layer several times, then threw away the clean water on the surface, kept the wet powder in a pot and simmered on low heat until the wet powder was boiled. Make it into a sticky thick soup, put it in a clay pot and wait for it to cool naturally.

Although bitter mango chestnuts taste astringent when eaten raw, the stewed soup is not bitter and smells very fragrant.

After the bitter mango soup is completely cooled, it will turn into bitter mango tofu, which is crystal clear, shining with a sauce brown light, and is tightly formed into thick slices, which are reserved for later use.

He was going to make a dish of fried minced meat with bitter mango tofu, and it was very delicious after thinking about it. He went to the eaves to get a piece of wild pork, cut the pork into minced meat, and cut the pickled wild green onions into sections for later use.

"There is also some particularity when cooking this dish. First, put lard into the pot. After the lard is completely heated, add wild shallots and sauté until fragrant. After the aroma is released, add minced meat and stir fry. Add water and Salt, wait for the water to boil, then add the bitter mango tofu and fry slowly, do not turn over randomly, otherwise the tofu will be easily broken, just simmer slowly for a few minutes on low heat, when the soup becomes thick, it can be out of the pan .”

Hami sandwiched a piece of bitter mango tofu for Chiguo, "Chiguo, have you learned it yet? Come, eat a piece first and try it."

As soon as the red fruit was put into her mouth, she was overwhelmed by the bitter mango tofu. She nodded wildly while eating, "I learned it, I learned it, this is too delicious, I have never eaten such a tender and smooth thing."

Hami also took a bite, um, the flavor is unique, soft and smooth, delicious, and there is a layer of slight bitterness, bitter and bitter, really delicious.

After Hami put the tofu out of the pot, the orcs also came back with big and small baskets.

Since they knew that Hami could preserve the wild fruits, the orcs brought back a lot of wild fruits today, as well as a blue sheep and herbal medicines such as red peony root and notoginseng brought back from the pit.

Everyone shared a pot of tofu fried meat, and they were all full of praise. After a break, they began to skin the rock sheep.

The mutton has a strong smell and is not suitable for making bacon for preservation. Besides, Hami doesn't have enough salt to marinate it. After thinking about it, he finally decided to roast a whole lamb tonight.

He tasted the wild fruit, separated the sweet from the sour, then chopped up part of the sour and part of the sweet wild fruit, put them in a pot and boiled them into a sweet and sour jam, and then added an appropriate amount of salt to make the sheep Use a knife to make a few cuts on the legs and hind legs according to the texture of the mutton, rub the jam evenly on the rock sheep, and marinate it to taste.

Over there, Huyi and Tengyan found two thick forked branches, buried a hole in the ground, buried the branches, then took a piece of bamboo, and strung the bamboo over the whole sheep. Bamboo is placed on the forked tree branch, and the fire is roasted.

Hami dipped a handful of wild scallions in oil, brushed the oil and scallion scent on the rock sheep, and brushed while roasting. Every time it was roasted for about 10 minutes, he turned it over once to prevent it from being scorched.

After more than an hour, when the mutton was roasted golden, the skin was crispy, and the aroma was overflowing, Hami put a few banana leaves on the ground, sliced ​​the mutton off with a bone knife, and let everyone eat with jam and pickled onions to relieve the greasy feeling .

The strong fruity aroma covered up a lot of the smell of the mutton itself, so that Hami, who was originally reluctant to eat mutton because of the smell, ate a few more pieces.

The orcs were even more so. Hami originally thought that the orcs had already eaten a lot of bitter tofu, and their stomachs could no longer hold it. There would be a lot of mutton left, which happened to be eaten for breakfast tomorrow.

But looking at it now, he thought dumbfoundingly that the only thing left was a pile of sheep bones.

Everyone gathered around the fire, sat in the bamboo yard, ate roasted whole lamb, and chatted about their plans for the future.

Hami said, "Tengyan, all of our salt has been used to marinate bacon, and the salt left in our hands is enough to cook for a few days."

Chiguo frowned, "Do you want to cook salt? But to cook salt, you have to go back to the glacier where you lived before, but to get to the glacier, you have to pass through the territory of the winged people." Chiguo threw the gnawed sheep bone on the ground , said angrily, "But they are too bad, I don't want to go through their tribe!"

Hu Yi also said sullenly, "Chi Yu is dead, if we pass through their tribe, we don't know how to deal with us this time!"

Langmu crossed his arms and held a piece of dog's tail grass in his mouth. Hearing this, he sneered, "Aren't you afraid of them?!"

"It's not that we're afraid, it's that we can't have any more casualties." Hami said worriedly.

Langmu snorted disdainfully, and then said sternly, "I still have a debt to settle with the winged people! It just happened to happen! I really think my wolf eyes are so easy to grab!"

When it comes to wolf eyes, the atmosphere is suddenly heavy.

After a long silence, Fujiyan said in a deep voice, "Don't go to the glacier to cook salt."

Chiguo murmured in a low voice, "If you don't cook the salt, there will be no salt. No matter how many prey fall into the pit, it will not be preserved in the snow season. Besides, people will get sick if they don't eat salt for a long time... ..."

Hami's eyes lit up when he heard the words, and after hearing Chiguo's murmur, he smiled and said, "Tengyan said that he couldn't go to the glacier to cook salt, but he didn't say he couldn't go to the seaside. The sea has no boundaries, and it's not just the original tribes. The glaciers have sea water."

Fujiyan nodded and agreed, "That's what it means."

"Fujiyan, do you know where to go from here to the sea? How long will it take to get there?"

"Waterfall. When I checked the water animals under the waterfall, I found that there are many undercurrents under the waterfall. Once I swam along the undercurrent, and found that the waterfall leads to the sea. The end of the waterfall is a small part of the sea. Branch, if we walk along the waterfall, judging from the orc's footsteps, we can reach the sea in less than five days."

"Five days...it's too long." Hami frowned, "The rainy season is coming soon."

"Walking around on land is slow." Langmu said impatiently.

"Then what if we go from the waterfall?" Hami suddenly had an idea, and asked, "Tengyan, you swim fast in the water. According to your speed, how long will it take you to swim to the sea?"

"Well, about a day and a half."

"That's all right! Let's make bamboo rafts and then row them along the current to the beach. Although it can't match the speed of Fujiyan, it's definitely faster than running around on land and saves effort."

"What is a bamboo raft? Can it carry us to swim in the water?" Chiguo asked curiously.

"can."

A few people did what they said, and there was a bamboo forest outside the yard, and Tengyan and Langmu brought back a lot in a short time.

Hami selected bamboos of similar thickness, peeled off the skin of the bamboo with a bone knife, put the thick end on the fire and roasted it until soft, and then bent it into an arc at a certain angle to make the bamboo raft head.

After the bamboo raft head is ready, start to make the bamboo raft body. Put [-] bamboos with bamboo raft heads side by side on the ground for assembly, and then tie them tightly with ropes twisted with white filaments. Zhang, a bamboo raft several feet wide is made.

It is better to coat the bamboo rafts into the water with a layer of anti-corrosion liquid to prevent them from being damaged by water, but it’s fine if you don’t have them in your hands. They have a lot of bamboo and are easy to make.

Finally, Hami prepared some long bamboos and put them on the bamboo raft to make pennies and punting.

Then he clapped his hands and said to everyone, "Today is too late, let's launch the bamboo raft tomorrow and see how it works."

"it is good."

作者有话要说：呱呱呱感谢在2020-03-1700:05:10~2020-03-1722:08:59期间为我投出霸王票或灌溉营养液的小天使哦~

Thanks to the little angel who threw the mine: 2 good moods;

Thanks to the little angels of the irrigation nutrient solution: 7 bottles of Yan Qi; 5 bottles of Junxi; 1 bottle of Lao Lao Ge, Rose Fairy, and a grain of dust;

Thank you very much for your support, I will continue to work hard!