The golden millet looked even more attractive when placed in the black pottery bowl. The witch who was pulling the millet out of the pottery basin took the bowl and looked at it carefully. He felt that this thing was much more beautiful than before.

I became even more excited about the delicious food that the Son of God mentioned.

Han Cheng pounded two pits of millet in a row and hot sweat was already pouring down.

He thought for a moment, and called in Lame, who was weaving a circular wooden raft in the yard. After a demonstration, the task of pounding rice fell into Lame's hands.

Bo always followed the Son of God's instructions. He waved his increasingly powerful arms, held the wood, and imitated the Son of God, pounding it into the stone pit with force.

Under severe punishment, those millet husks were forced to give up the millet they had hidden.

With Bo joining and acting as the main force, Han Cheng suddenly felt more relaxed.

He only needed to clean the pounded millet, which was a relatively delicate and labor-saving job, but he felt a little dizzy after blowing on it for too long.

“Boom, boom, boom…”

The cave of the Qingque tribe was filled with dull but rhythmic collision sounds.

Some sleeping babies were startled and started to squint their eyes, kick their feet, clench their little fists and raise them on both sides of their tilted heads. They opened their toothless mouths and cried loudly, venting their bad temper after waking up.

The female primitive who was standing not far away went over, picked it up, and put the blackened nipple into her mouth. The crying little guy instantly quieted down and greedily ate the nectar-like juice.

After eating, it stared with its black eyes wide open and was unwilling to fall asleep. I don’t know what this little guy saw or thought of, but he opened his toothless mouth and laughed silently.

People are right to describe the weather in June as a child's face, it really changes in an instant.

In the cave where the light was gradually growing dim, Wu had already plucked down a pile of millet. Now he was squatting there, cleaning out the pounded millet with Han Cheng.

Lame held the piece of wood and continued to pound the rice tirelessly.

He pounded the rice very quickly, at least compared to Han Cheng. It took four Han Chengs to match one lame man.

There was not much millet left in the clay basin, so he planned to pound it all in one go.

There won't be much change when a handful of millet is put into the large ceramic bowl, but after adding small handfuls one after another, both large ceramic bowls are full.

There was a fire in the cave, dispelling the gradually thickening darkness. The dusk had just risen outside, but the cave had already become dark.

This made Han Cheng more determined to move into the new house as soon as possible.

The one who started the fire was Huo Er. After the fire was lit, he picked up the mutated hand drill and the wooden stick with several holes on it, rubbed them with his rough hands, and put them aside carefully and solemnly.

The person in charge of cooking has already started to get busy. His style is rough and full of primitive charm.

The more than one-foot-long salted fish was washed on both sides with clean water, and without using a stone knife, it was simply folded into three or four sections by hand and thrown into a new tank filled with half a tank of clean water.

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

Each stick had something on it, a fish or two of varying sizes, or whatever animal had stepped on a rabbit trap the night before.

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

Those that have been roasted for a long time will have some fat that has turned red due to the flames dripping down and landing on the charcoal below, making a slight sound and with it a flash of flame.

The man looked at the Son of God who was busy carrying a pottery jar not far away, and there was sincere admiration in his eyes.

Originally, it took at least three people to grill the food at the same time.

What’s more, it’s difficult to control the heat. If you’re not careful, the food will be burnt, which not only wastes food but also affects the taste.

Ever since the Son of God made some minor modifications and built these two walls, all problems have been solved.

Seven or eight skewers of food can be placed on two walls at the same time, and there is no need to hold them with your hands, which makes things much easier. You just need to turn them over from time to time.

What previously required at least three people to do can be done by one person without any effort, and the food baked is more delicious than before.

Han Cheng was busy washing millet, so he naturally didn't know that the man grilling meat was looking at him with great respect. The admiration in his heart was like the surging water of the small river in front of the tribe in summer...

Some fine millet husks that were not cleaned up floated on the water surface and flowed out with the whitish and slightly turbid rice water.

After washing four or five times, the half basin of millet finally became clean.

Put the washed millet into the clay pot, and add some clean water into it, not too much, about three centimeters higher than the millet.

Han Cheng asked Huo Er to light another fire, found a few commonly used stones, placed them around the fire, put the earthenware jar filled with millet and water on top, and found a lid to cover it.

The orange-red flame spread out from the bottom of the jar and enveloped half of the pottery jar.

Han Cheng stood by and added firewood himself to control the fire. Millet rice is difficult to control and will easily get burnt.

This time he put all his efforts into making these primitive people in the tribe cry with envy, so naturally he had to handle them with caution.

White smoke was overflowing from under the pot lid, curling up. The unique fragrance of the cooked grain filled the cave and went straight into people's noses.

Han Cheng, who hadn't eaten staple food for nearly two years, felt his eyes moisten when he smelled this long-lost smell.

The meal wasn't ready yet, and the primitive man hadn't cried yet, but he started crying first...

After boiling it for a while, he picked up a clean long-handled spoon, opened the lid, put it into the earthenware jar, and began to stir it carefully. The purpose was to move the millet that was attached to the bottom of the jar to prevent it from becoming mushy due to being heated for too long.

After all, the rice cooker we use now is fire, instead of the later electric rice cookers where you just need to put rice and water in and forget about it.

Seeing that there was only a thin layer of soup left in the clay pot, Han Cheng stirred it for the last time, then covered the pot. He then took out the two sticks of firewood that were still burning under the clay pot and placed them on the side where the fish soup was being cooked.

When steaming rice in a wood-fired pot, the most important time is when it is about to be served, because most of the rice will become mushy at this time.

You can't use a high fire at this time, use a small fire, or directly roast it with the remaining charcoal.

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