(Added for the reward from book friend Wu Weiqing)
Han Cheng didn't want to use the clay pot for a long time.
The tribe also uses copper to cast pots.
However, due to the material of copper and the lack of technology in the tribe to cast bronze utensils, the copper pots in the tribe are still not very good.
The largest and most successful one, the rice that can be made at one time, is only enough for five or seven people.
In today's world where the big pot system is still in practice, such a pot is obviously not able to adapt to the situation.
In view of this situation, we can only continue to use clay pots.
Of course, the reason why Han Cheng looked down on the clay pot was not because it looked too rustic, but because its thermal conductivity was poor and it could not be used for cooking.
The same was true of him not letting the people in the tribe fight over copper pots, nor did he replace ceramic pots with copper pots on a large scale in the tribe.
Because of the material, copper pots are not suitable for cooking.
If copper pots can be used for cooking, he will ask the people in the tribe to make big and good copper pots no matter what!
All the clay pots in the tribe had long been smashed to pieces by him.
Not long after he had stewed the first pot of fish, someone came over with a jar of pounded rice.
This time, Han Cheng did not wash the rice himself, but asked the person who was always busy in the kitchen to wash the rice.
This is also a kind of training for them.
Whether it is a new tool or a new food, it is not easy to do it well without trying it a few times.
It was naturally impossible for Han Cheng to stay in the kitchen for a long time.
Under such circumstances, it becomes necessary to let people in the tribe exercise more.
Han Cheng was not idle either. He picked up a large wooden spoon and put it into the large earthenware pot where rice was boiling.
Steaming rice in a wood-fired pot is different from steaming rice in an electric rice cooker.
To steam rice in a rice cooker, just add rice and appropriate amount of water into the pot, cover it with a lid, press it on the steamed rice, and then wait to eat.
But wood-fired pot won’t work.
Steaming rice with a wood stove requires not only controlling the heat to prevent the rice from being burnt, but also using a spoon to push and pull the rice back and forth several times against the bottom of the pot before the rice is steamed.
The purpose of doing this is to prevent the rice from 'vibrating in the pot'.
The so-called 'vibrating pot' means that the rice grains stick to the bottom of the pot.
If you don't stir it back and forth a few times, the rice grains stuck to the bottom of the pot will be stirred up and moved elsewhere, and the pot will easily get stuck in the following process.
This is not only true for steamed rice, but also for cornmeal rice, which needs to be stirred several times.
As far as Han Cheng can remember, his family started using electric rice cookers when he was about thirteen or fourteen years old.
So he was no stranger to using a wood-fired stove to steam rice and cook porridge.
"Keep the fire small, not too big."
"Cover the firewood under the pot with ashes..."
After stirring the pot several times, the water in the pot became less and less.
Han Cheng began to give such instructions to the person who was lighting the fire.
Then take a spoon in your hand and carefully scrape the surface of the bubbling rice, scrape out the "rice oil" on it and put it into the bowl.
Rice oil is Han Cheng's favorite, and it can be said to be the essence of a pot of rice.
Basically, you can make this bowl of rice oil by steaming a large pot of rice.
It takes so much rice to cook out this little bit of something, you can imagine how precious it is.
When using a wood stove to steam rice, Han Cheng's favorite drink is this bowl of scraped rice oil.
It tastes so good when you drink it!
After the rice oil is scraped out, the rice is basically steamed.
Cover the lid and let it sit for a while, and the rice will be cooked.
Han Cheng opened the lid of the pot and poured the steamed rice into a basin.
After shoveling all the rice out of the pot, Han Cheng's expected surprise finally appeared.
Looking at the layer of burnt-yellow rice slag that was tightly attached to the pottery pot, Han Cheng couldn't help swallowing some saliva.
This thing is also one of Han Cheng’s favorites when steaming rice.
The only thing that can be compared to it is the chromium residue that appears on the edge of the steamed buns when they are placed close to the edge of the pot on a wood stove.
Both items were equally delicious.
There is no need for any vegetables at all, Han Cheng can eat a lot.
However, as he grew up, he used an electric rice cooker to steam rice and bought steamed buns on the street. These two things gradually disappeared along with his childhood.
Now that we have returned to primitive society, there is no need to think too much, he will not be able to use the rice cooker in his lifetime.
But it was a blessing in disguise as I could taste some childhood flavors that were very much in my childhood memories.
Rice oil and rice chromium slag are the benefits brought about by this change.
The people standing nearby felt embarrassed when they saw the rice residue on the clay pot after the rice was scooped up.
Because this kind of thing sticks very tightly to the pan, it is not easy to remove it.
If I don't use enough strength, I won't be able to scrape it off. If I use too much strength, I'm worried that I will break the pot.
However, it would be a waste to just add water and soak these things in it.
Such behavior of wasting food is absolutely not in line with the style of the Qingque tribe.
People in the Qingque tribe who often cook are troubled by such things.
Han Cheng did not feel such difficulty.
As someone who had eaten a lot of steamed rice cooked in a wood-fired pot and rice slag when he was a child, he knew how to make this thing easily.
The people in the kitchen were feeling dilemma. Han Cheng took a spatula, scooped a little oil from the oil tank, and spread it evenly on the rice slag stuck on the pot.
Then use a fire poker to stir it gently twice under the wood stove.
The ashes, which had lost their temperature, were pulled aside, revealing the charcoal underneath.
As the charcoal appeared, the temperature inside the stove suddenly rose a lot.
Under such roasting, it didn't take long before a slight "crackling" sound came from the clay pot.
Then, under the extremely surprised gaze of everyone in the kitchen, a magical scene appeared.
The rice chromium residue that was originally stuck very tightly to the bottom of the pot and was extremely difficult to remove now actually lifted up by itself!
The Son of God did not do much, just applied a little oil on it and stirred the fire under the wood stove slightly.
However, the role it plays is so magical and huge!
The Son of God is the Son of God!
He is always so wise and can always come up with simple and easy-to-use solutions to easily solve difficult problems!
Amid their sighs, Han Cheng reached out of the pot and picked up a piece of browned rice residue that had stuck up from the pot.
Bring it to your mouth, take a light bite, it is crispy and full of burnt aroma, it is still the familiar taste.
This familiar smell made Han Cheng squint his eyes unconsciously.
Some memories that have been in the past for a long time and the corresponding images come to mind.
Memories of the past, chewing the burnt rice slag bit by bit, the taste is really wonderful.
It makes people feel mixed emotions.
The people in the kitchen had no time to marvel at the wisdom and miraculous methods of the Son of God.
Because the Son of God, who was moved by their admiration, gave them some of the rice chromium residue that automatically rose from the pot.
The brown and fragrant rice slag in their mouths was enough to make them immersed in the deliciousness of the rice slag and temporarily forget about the things that the Son of God had just made.
Not long after a large pot of rice is taken out of the pot, a new pot of rice is put back into the pot, water is added, and then it starts to be steamed.
The fish soup here was also ready. Han Cheng opened the lid of the pot and put in a few handfuls of chopped green onions. After tasting the sweetness and saltiness, he used a ladle and spoon to pour the big pot of fish soup into a large ceramic jar specially used for rice.
After cleaning the pot briefly, a new pot of fish soup began to cook.
After some operations, fires were already burning under six large pots in the kitchen.
Four of the pots were used to steam rice, and the other two were used to boil fish soup for the rice.
If the people in the tribe could clean the fish and pound the rice faster and ensure an adequate supply of materials, Han Cheng would be able to get all thirty big pots in the kitchen burning!
There are nearly 1,500 people in Jinguan City, so there are naturally more than 30 big pots.
This is just the main kitchen in Jinguan City.
In addition to the main kitchen, there are also two small-scale auxiliary kitchens.
There are fifteen big pots in one auxiliary kitchen!
These sixty large pots, when fired at full power, are enough to ensure that everyone in Jinguan City can eat at the same time.
However, this is not possible today.
Due to the limitation of insufficient supply of materials, up to now, we can't even cook in ten big pots at the same time, let alone light up sixty pots at the same time!
Time passed quietly, and after a while, four pots of rice and three pots of fish soup were ready.
At this time, the first pot of rice that had been taken out of the pot and placed in a large bowl had already become a little cold.
Not only the rice, but also the fish soup that was served at the beginning had become a little cold.
Most foods are best eaten while hot. The taste will be affected when they are cold. In addition, sometimes eating too much cold food can easily cause some gastrointestinal diseases.
Han Cheng looked at the food that was getting colder, thought for a while, and made a decision that was different from the past.
“你去将跟着二师兄在那里干活的人，给喊过来，让他们先回来吃饭，其余人继续干活。
他们吃过之后，接着去干活，再让剩下中的一些人过来吃饭。”
韩成开口对身边的一个人进行交代。
他所想出来的办法，就是分批吃饭。
先让一批人回来吃做好的饭，不跟以前那样，所有人一起吃饭。
这样的话，就可以很好的解决最开始烧出来的饭，会被放凉的事情。
这人得到韩成的吩咐之后，立刻就朝着围墙外面的田地里蹿去，没过太久的功夫，便已经来到了水田之中，找到了正在那里带着人收割水稻的二师兄。
而后便将韩成刚才交代他的话给说了出来。
二师兄抬头看看天上那还要好的一会儿才能落下去的太阳，一时间都有些懵。
今天这是怎么了？
以往干活的时候，不是都需要等到太阳落山、天色将近全黑的时候，才开始吃晚饭的吗？
怎么今天吃的这么早？
而且还不是所有人一起去吃，而是先让自己等一部分过去吃？
不过懵是懵，在吃的上面二师兄是一点都不含糊。
在明确了这是神子交道安排下来的事情，并且是真的让他们这一部分人先回去吃食物的时候，二师兄立刻就在这里扯着嗓子嗷嚎开了。
再然后就以迅雷不及掩耳之势的速度冲上稻田埂，来到水渠这里，飞速的清洗了身上、脸上沾染的泥垢，一路狂奔、一骑绝尘的朝着锦官城而去。
这速度、这反应，比韩成上中学时，听到最后一节课放学铃响起，便一把端起饭碗，拉开教室的门，朝着饭堂狂奔而去的人，都要果决和迅速！
而与二师兄在同一大块稻田之中进行劳作的人，一开始的时候都还没有从这个突然间出现的改变之中反应过来，都有些懵，站在原地发愣。
不过，在看到狂奔而去杀向部落，朝着厨房狂奔的二师兄之后，他们纷纷醒悟过来。
一个个也顾不得在这里迷茫发愣，全都撒开了脚丫子，学着二师兄的样子，朝部落跑去。
要知道，今天可是蒸的大米干饭啊！
下厨的人还是如今轻易已经不再下厨的神子！
这样的念头升起，他们跑的不快都不成！
其余在田地之中劳作的人，自然是看到了这里的动静，也知道了这些人是回去做什么。
原本还不怎么饿的人，现在一下子就觉饿的不成，前胸贴后背的那种。
站在这里，抓耳挠腮的，很是煎熬，也恨不得加入到这样的行列之中，随着这些人一起去吃饭！
在你已经饿了时候，站在这里看着看人兴高采烈的去吃饭，那种滋味是真的令人感到极度的复杂难言！
此时已经冲到厨房这里的二师兄，是完全体会不到留在外面的那些人，那格外复杂的心情的。
他手中端着一个大碗，里面乘着上半碗米饭，上面又浇了一大勺子掺着鱼块的鱼汤。
只是用筷子往嘴里扒拉了一口，二师兄就忍不住的竖起了大拇指！
这大米干饭只是白嘴吃就极其的美味，更不要说还配上了神子亲手熬着出来的美味鱼汤了！
这一口下去，真的是令人从内到外的感到极度的舒爽！
二师兄连一句话都没有来得及说，匆匆的比了大拇指之后，就接着往嘴里扒拉开了，那吃的是叫一个香甜！
不仅仅是他，其余回来的人，吃相也同样不比二师兄好到哪里去，一个个都是狼吞虎咽的，吃的根本停不下来！
这样的一幕，看的韩成格外的欢喜。
一个做饭的人，最喜欢看到的就是自己做出来的菜，很受人们的欢迎。
这是对做菜人的一种无言的肯定！
忙里偷闲的韩成，也铲了半碗米，上面浇上鱼汤在这里端着吃。
新打下来的大米蒸出来的米饭，再配上刚刚从稻田之中抓出来稻花鱼熬煮出来的鱼汤，那味道是真的令人难以忘怀。
大米的清香软糯，再配上味道鲜美的鱼汤，吃起来是真美。
鱼肉也劲道，很有嚼劲，不是后世那些从其余地方的养殖场之中拉回来、倾倒在本地水库之中养上一个月、然后捞出来充当本地鱼来卖的那些鱼能够媲美的。
那样的鱼，吃起来一团糟，口感差的让人吃上一口之后，就不想再吃第二口！
因为受制于食物不足的原因，锦官城这里施行了食物管制。
不过，这样的食物管制，在开始进行秋收之后，就已经不复存在了。
在秋收的期间，众人可以敞开了肚皮吃。
所以二师兄等人，一个个都吃了一个肚圆。
“把跟着贸干活的那些人，喊回来吃饭。”
二师兄等人吃饭的时候，厨房这里也没有歇着，依旧在不停的蒸米熬煮鱼汤。
等到二师兄等人吃过，准备离开的时候，就又有不少的食物出锅了。
韩成这样对着二师兄等人进行交道。
二师兄他们应了一声，便朝着稻田走去。
此时太阳还没有下山，他们这个时候过去，还能再做不少的活。
看着揉着肚子，一脸慵懒与享受的走出来的二师兄等人，贸等人心中的羡慕就别提了。
在得知轮到他们去吃饭之后，一个个跑的比之前的贸等人都要快！
时间就在众人这种轮流吃饭中悄然而逝，等到所有人都吃过了饭之后，天色也就已经黑了。
吃了诸多焦黄的米铬渣，又喝了两碗米油的韩成，舒服的出了一口气。
坐在围墙之上，朝着部落的周围胡乱的看着、懒懒的享受了一会儿这饭后的闲适时光之后，韩成开始思考正事了。
他此时所思考的正事，就是今天下午的时候，部落里众人吃饭的事情。
以往的时候，部落里的人，所采取的吃饭方式，基本上都是将饭做好，然后众人一起食用。
今天因为食材供应不上的原因，韩成采取了一些改变。
由之前的一起食用，改为了现在的分批次食用。
也正是因为此时分批次食用，韩成发现了一个事情。
这个事情就是，这种分批次的吃饭方式，与以往的吃饭方式比起来，要节省时间的多。
主要就是一次吃饭的人少，好处理，不像之前那样，所有人都过来吃饭。
站的靠后的人，单单是想要排队打到饭菜，就需要很长的时间。
除了这些之外，做饭的人也能由此而减少上许多。
以往为了能够满足部落里的人一起吃饭，每次到了做到的时候，锦官城这里，一主两副三个厨房，都需要开火做饭。
三个厨房六十口大锅，连带上烧锅的，做饭的，以及一些打下手的人，百十人在这里忙碌都有些不够用。
但是现在，改为分批次的吃饭之后，不用一次性的点燃那样多的柴灶了，一二十个人，就足可以将这样的事情给忙活过来。
当然，因为人手减少的缘故，这些做饭的人，需要做饭的时间，将会增加许多。
不过真的算下来，还是这样做更加的划算。
因为专门的事情让专门的人来做，可以更好的提高工作效率，并且顺便提高工作质量。
这是被后世的流水线充分的证明过的事情。
而且，那被节省下来的将近百十人，也可以投入到其余的地方，去做其余的工作。
看来，以后自己部落这里，也需要做出了一些改变了。
分批次吃饭，从今以后，自己将会将之给变成一个定制。
这种可以充分的提高效率的制度，是必须要持续的施行下去的。
韩成在心里想着，越想越是觉得这样的事情有实施下去的必要。
这样过了一阵儿之后，韩成舒展开的眉头，又慢慢的皱了起来。
因为他又想到了一些在实行这样的制度之中，会遇到的问题。
当然不是来自于部落里众人的反对阻力。
在如今的部落，自己推行这样的事情，是绝对不会受到什么阻力的。
他所担心的是，是这样的制度的实施，而产生的一些混乱。
就比如今天，一部分人前来吃饭了，其余还没有吃饭的人，心里就会变得慌张，干活沉不下心去，不断的想什么时候才轮到自己吃饭。
偶尔的进行一两次还可以，这样的事情进行的多了，就会因为没有做出明确的安排，而变得混乱。
坐在这里来来回回的想了好一阵儿，韩成大约想清楚了造成这件事情的根本原因所在了。
只要解决了这个根本的原因，那么自己现在所忧虑的事情，基本上就能够做到迎刃而解。
这个根本的原因就是，部落里管理上的混乱。
或者说是，部落里没有构建出来明确的组织单位！
部落里一开始的时候人少，便于管理，韩成也就没有想着建立什么组织单位。
这样的事情，一直持续到了今天。
青雀部落，与之前的时候相比，早已经是今非昔比了。
这个今非昔比，指的不仅仅是生产力方面，人口方面也是如此。
With the continuous increase in population, especially the large-scale influx of people from the Green Bird Alliance this year, the resulting rapid growth in population has further increased the pressure on management.
It is easy to cause confusion in management.
In response to this situation, Han Cheng also made some adjustments and arrangements.
However, the effect was limited and did not achieve the results Han Cheng expected.
This situation means that the old, extensive management methods are no longer suitable for the current tribe!
The tribe needs to implement new management methods and establish new management organizations to solve this problem. We can no longer use the old methods and make repairs on the old framework...