Ancient wasteland

It was a good time for Jing Zhu to appear in the tribe. After the cold season passed, everything began to recover. Wild vegetables and prey gradually appeared, and there was no shortage of food.

When meat mixed with wild vegetables can make a living, the tribe will not eat animal offal. There are two main reasons.

First of all, compared with the flesh and blood, the internal organs will look very dirty and difficult to clean. After all, it is disgusting to look at when it is cut out from the belly of a beast.

Secondly, the smell is naturally unpleasant. The internal organs are not as good as meat. No matter how you wash them, there will be a smell, and you have to use various seasonings to process and marinate them.

During the water season, the hunting team harvested enough every day. Jing Que watched them throw away all the internal organs, feeling a little pity, but there was nothing he could do.

After all, no matter how delicious braised fat sausages are, if there is a lack of seasoning, let him eat them directly with boiled fat sausages in clear water... he will definitely not be able to eat it.

Those internal organs that were disliked by the tribe were used as fertilizer after being decomposed. After harvesting various seasonings in the field, Jing Zhu decided to make sausages!

Sausages are often stuffed with meat, offal and blood.

What Jing Que wants to do is mainly to store animal offal. After all, the meat they hunt can be made into bacon and stored in the form of bacon.

Blood clots, no.

It is much easier to kill the prey directly when hunting than to catch the live ones. Unless you encounter prey you want to domesticate, you will kill them directly.

When the prey is carried back to the tribe, the blood has long been drained away, and the remaining ones are coagulated, and there is no way to collect them to make blood clots and other food.

The animals kept in the tribe, like moo beasts and bleat beasts, are useful, Jing Zhue was reluctant to kill them, and kept them carefully.

The remaining internal organs can be used to thread sausages. The hunting team's hunting targets are basically herbivores, which are more docile than carnivores.

They are not so fierce and difficult to deal with. After cleaning out the internal organs of these herbivores, and adding various seasonings to eliminate the smell, they can be eaten normally.

Jing Que called Yu and Bei to his storage room and told them about making sausages. Yu listened carefully to the process.

Frowning tightly, "Is it necessary to chop up all the internal organs, then put them in the intestines, and then put them there to smoke with bacon?

But those viscera are stinky, smelling as bad as poop... Is it really edible to make the sausage you mentioned! "

Jing Que smiled slightly, and gently pushed the pot of seasoning on the table in front of her, "I know that the smell of offal is very unpleasant.

So after cleaning the internal organs, you need to put this seasoning in it, stir it evenly and marinate it, and then you can make sausages. "

The fish took off the lid of the earthen pot, choked by the oncoming spicy smell, and wanted to sneeze, so he hurriedly closed the lid.

Rubbing his particularly uncomfortable nose, he stayed away from the jar of condiments, "What's in it, it's so choking...so choking that I want to sneeze."

Jing Zhu propped his cheeks, "Didn't I say I want to make sausages, this is a special seasoning for sausages, it contains chili and pepper powder.

According to the method I said, clean out the internal organs and chop them up. According to the ratio of half a pot of meat filling and two spoons of seasoning, stir evenly and put on the sausage.

Don't worry, this seasoning is a good thing. The sausage will taste so good that you don't want to eat bacon, so rush to eat this. "

Yu was dubious about his words, "Really?"

Jing Yu nodded slightly, "Yeah."

The seasoning in this jar is mainly spicy chili and pepper powder, with salt and a little sugar added to enhance the taste, and chopped onion, ginger and garlic.

It is made according to Sichuan-style sausage seasoning. Compared with this jar of seasoning, the bacon smoked by their tribe is completely white.

It's just the combination of salt and meat... The tribe already likes it very much. When the sausage is made, he doesn't believe that there will be people who don't like it? !

Yu still listened to what Jing Qu said, and nodded after listening, "Okay then."

As the slag leaves of smoked bacon and sausages in the tribe are green and smoked, mixed with the aroma of bacon and sausages, it permeates the whole tribe. In the cave that is used as a storage room, the smoked bacon and sausages are hanging more and more more.

The shelves he nailed up to hang the bacon were almost full and had to be nailed again. Fortunately, after the house was built, he cleaned up the daily necessities like pots and pans and moved them to the kitchen.

There are some things that are not commonly used in the storage room, such as tools needed for dyeing and boxes containing parchment.

They are all stored in the storage room, and the remaining space is separated to store bacon, so there is no problem of not being able to put it down.

The first batch of sausages in the tribe were made and smoked, and when they were distributed to the hands, they were cut into two sections and cooked in two sections, and cooked in clay pots.

Not only the whole kitchen, but even their whole house is full of fragrance, after the cooked slices are eaten in their mouths.

The taste is so delicious that it makes me want to cry, okay, he himself is partial to taste, since he traveled to this ancient tribe.

It has been almost half a year since I was forced to have a bland taste. After eating the taste of sausage, I instantly feel that the hard work these days is worth the money.

Both the priest and the wild were overwhelmed by the taste of the sausage, which is naturally more popular in the tribe. In front of the fish, the envoy Jing Yuzhi made the sausage. At first, he was a little unhappy, and waited until the sausage was made and ate it in his mouth.

I didn't sleep well all night, and when it was dawn, I went to Jingzhu to ask for seasonings, and I had to bring people to make sausages in large quantities.

Jing Que was naturally happy to see this situation. The hunting team hunted hard under the leadership of Shan Hefeng, and the amount of prey harvested every day was very impressive, except for the daily necessities.

There are also a lot of leftover meat and internal organs, all cleaned up by the fish leader, minced and mixed with seasonings, and then threaded into sausages.

Divide them into the tribe according to the quantity, so as to avoid food waste as much as possible, and there are more offal pieces that need to be mixed with seasoning.

A lot of seasonings are used every day, and the seasonings grown in the tribe's fields can't be taken care of at all. Jing Que uses the harvested seasonings as a cover.

Hiding in the kitchen, I chopped the seasoning in the space with "kuang", "kuang" and "kuang", and then the fish took it out and arranged for people to make sausages.

This day Yu came to get the seasoning as usual, took the jar of seasoning into his arms, and sat down to talk to Jing Que.

Ask him, "When will the sweet potatoes and radishes in our fields be harvested?"

Jing Qu moved his sore wrists, sat down on the stool next to her, and poured himself a glass of water.

Calculating normally based on the time, the sweet potatoes and radishes are almost mature, but the current situation is that the two plants are still green and green, and they have obviously not stopped growing.

Jing Zhu wanted to wait and see, and wait until they were fully mature before harvesting. It happened that the temperature was not too low during the windy season.

Not suitable for storing sweet potatoes and white radishes.

You can let them stay in the ground until the cold season, when they are dug out from the ground, they can be stored directly after drying, and it takes less effort.

Hearing the question from the fish, he tilted his head and thought for a while, "The windy season will continue for a while, so there is no rush to harvest radishes and sweet potatoes, let's hunt back with the hunting team to store food!

Now there are no wild vegetables to be dug outside. If there is a shortage of wild vegetables in the tribe, you can go to the ground to pick young sweet potato leaves and radishes and eat them as vegetables! "

The cabbage seeds given to them by the head of the Water Tribe were planted in the ground by wild arrangements, and the seedlings just came out, which looked pretty good.

According to the growth rate of these seedlings, Jing Zhu reckoned that before the cold season came, even if they could not fully mature into Chinese cabbage, they could always harvest some green leafy vegetables to eat.

The food in the field is not in a hurry to be harvested, but the saponins and tung tree around the tribe are waiting to be harvested. Along with them, there are various wild fruits in the mountains that are ripening in the same batch.

The fish and gathering team became very busy in an instant, not only helping the soldiers in the hunting team to process smoked bacon and make sausages.

... The tung tree seeds, saponins and wild chestnut walnuts all over the mountains and plains are already hanging on the branches with fruitful fruits, waiting for the people of the tribe's collection team to pick them.

The whole mountain tribe is busy in full swing, the collection team is busy picking, and the old people in the tribe are drying, rummaging, and drying.

Tung seeds are waiting to be squeezed for oil, and saponins are waiting to be ground into powder for use. Wild chestnuts are carried back to the tribe in frames, dried in the sun, and then distributed to everyone.

Jing Que and the others were divided into a whole basket, which weighed about a hundred catties. They were all dried in the sun and could be eaten as snacks at any time.

This kind of wild chestnut is relatively small, about the size of a thumb, and the outer skin is a bit difficult to peel off, but it is extremely delicious and very sweet when eaten.

Sweet and crispy when eaten raw, soft and sweet after roasting.

The hickory nuts picked up by the collection team are slightly larger than chestnuts, and the shell is very thin. Jing Zhu can squeeze two of them in the palm of his hand and squeeze them open. After frying, they are crispy and delicious.

Jing Que likes to eat this very much. Except for the ones brought back by the collection team and distributed to them, Ye Ye will pick them back for him every time he meets the hunting team when he goes out. The storage room is already filled with five boxes of sun-dried walnuts.

It's enough for Jingzhu to eat from the wind season to the cold season... maybe even eat it until next year.

Jing Que kept them all in the storage room, and waited for them to be stewed in cold weather in the cold season, or when they were warming up around the fireplace, they would be cooked and eaten.

Not far from where they picked chestnuts, Jing Que found a large persimmon tree.

Compared with wild chestnuts and hickory nuts, these persimmons were just sprouting. Not only did they not shrink in size, but they were twice as big as the persimmons he was familiar with.

Jing Que stood under the tree and looked at the red persimmons on the branches that were heavy like little lanterns.

He even suspects that these are not the persimmons he knows... they are just dangerous plants that look alike but are not edible and can even poison people to death.

Yu looked at him standing there in a daze, looking at the red fruits on the tree above his head, "These red fruits are very sweet to eat, but they don't last long.

Pick them up and put them in the hole. They will go bad and can't be eaten in a short time, so we don't pick them in large quantities. If you want to eat them, I'll pick some for you. "

Before the chestnuts and walnuts are dried and preserved according to what Jing Que said, the tribe will also pick up the dried fruits and take them back to the tribe.

That is, there are good and bad ones when you eat them, and the longer you leave them, the more bad ones you will eat, and they will completely go bad just after the cold season.

Those like red fruits are even more difficult to store, and they will completely rot before the cold season comes. The collection team will pick a small amount and bring them back to eat fresh.

Jing Que didn't let the fish touch it, he stretched out his hand and pulled one off the branch, peeled it off and tasted it, it was indeed the sweet and soft taste of persimmon, the one he picked was not very ripe, and had a slightly astringent taste.

Adhering to the habit of not wasting food, Jing Que slowly ate the persimmons in his hand. Looking at the persimmon forest in front of him covered with red lanterns and starry sky, his mood exploded instantly.

The whole area in front of them is full of persimmon trees. No matter what, there must be hundreds of persimmon trees, which are densely packed and weigh heavily on the branches.

Naturally, the number is even greater, estimated to be tens of thousands. Picking all these persimmons will be enough for their tribe to eat for a long time.

He smiled and looked at the fish, "Pick them all back, I'll teach you how to make persimmons!"

Yu always believed in what he said, and his eyes lit up when he heard the words, "Jing, you will not only store the dried fruits we picked up, but also store this kind of fruit with a lot of water."

Jing Zhu nodded his head slightly, "Yes, it's simple, the principle of storage is the same, using drying or baking to evaporate the moisture inside can make the storage time longer.

Just pick them off and take them back to dry. "

The fish nodded quickly with bright eyes, and hurriedly called the collection team to pick them, so that those who could climb trees would climb to the trees to pick them, and those who could not climb trees would stay under the trees and put them in the baskets.

The persimmon grove has a large area, and the persimmons were picked down from the trees while being packed into the baskets. The collection team couldn’t finish picking the persimmons even though the baskets were full, especially because the distance from the tribe was a bit far away, so it was inconvenient to go back and forth!

The entire collection team was mobilized, and it still took four days to transport the persimmons back to the tribe. Jing Que was busy teaching how to make persimmons.

To make persimmons, you have to choose slightly harder persimmons. Those that are particularly soft and can be eaten directly are not easy to peel, and they are all distributed to the tribe to kill and eat directly.

The timing of their picking was quite suitable. Most of the persimmons harvested back to the tribe were hard persimmons, which were just used to make persimmons.

The production of persimmons is actually very simple. First, clean the persimmons, peel off the skin with a knife, leave the handle on the top, and put them outside to dry.

Persimmons can be kneaded into persimmons when they become slightly soft in the sun. The water inside evaporates with the temperature, which is naturally convenient for longer storage.

The peeled skin can be dried at the same time as the persimmons. After drying to a suitable humidity, the skin and persimmons can be placed in an airtight container.

Seal it well and wait for the persimmons to grow hoarfrost, and the taste will be more and slightly sweeter...but this is just the taste and does not affect the storage effect.

After Jing Que taught the tribe how to dry persimmons, he ran back and forth with the collection team to pick the persimmons, and returned to the tribe at night to peel the persimmons with a light on.

After picking the piece of persimmons, all the persimmons were dried in the yard, before he could take a breath and relax his sore arms and legs.

The oil tung seeds picked earlier have been dried in the sun, waiting to start frying to extract tung oil. Tung oil is an indispensable treasure for their tribe.

We must pay attention to it, and the tung seeds harvested in the wind season are much more than those picked up in the water season, and they are piled up in the corner of the square.

Jing Zhu first asked Yeba to upgrade the stone mill and the wooden frame used for oil pressing from the model version to the regular version, still in accordance with the half-baked ratio.

After the persimmons were dried and stored, the tribe was busy squeezing out the tung oil. This time, the tribe harvested more tung seeds.

After the big stone mill is made, it is used to crush the tung tree, then wrap it up and put it in a frame to squeeze the oil, which is the experience gained by Shui Ji.

The oil yield rate is higher than that of the first oil extraction, and the number of tung seeds specially collected is more, and the amount of tung oil extracted must be about five times that of the water season.

When the tung tree was picked up, Jing Yu asked the wood to fire the jars, except for the ones that were directly distributed to the tribe to light the lamps, and the rest filled twenty jars!

Jing Qu looked at the jar full of tung oil in front of him with a smile, and went home to discuss the usage with the priest, who was sitting in the room drinking tea.

Looking up and seeing him coming back, she rolled her cloudy eyes, "Jing, come and sit down, I happen to have something to tell you."

Jing Que walked up to the priest and sat down, "Say it."

The priest looked at him with a smile, "The red flowers on the mountain are blooming, and the awakening ceremony must be prepared."