Life is good when you have flour. Even though it's still wheat that's been husked, it doesn't affect Sang Ning's good mood.
The first thing Sanning did upon arriving at the base camp was to inspect the wheat that Monet and his team had husked entirely by hand.
These people are really capable. She only went to the beach for a short time, at most two hours, and they patiently husked more than five pounds of wheat.
Plump grains of wheat lay on the leaves of a large fern, the green leaves and the white wheat grains with a hint of yellow creating a striking color contrast.
It's pleasing to the eye.
Is this enough?
Monet asked, as if to suggest that if that wasn't enough, we could peel off more.
That's enough.
Sang Ning nodded in satisfaction and started running to pick out stones. Mo Nai followed behind, watching as she picked through a pile of large stones used for building houses, selecting two flat stones that looked as if they had been cut out, and carried them out. She asked, "Are you going to make a stone mill?"
Sang Ning hummed in agreement and was about to ask Monet to help carry a piece back when Louis said, "Ningning, we don't need to make a stone mill anymore. I did some research and found that the threshing machine and the flour mill can be made into one unit."
Sang Ning exclaimed, "Can it be made into a one-piece design?"
"right."
Sang Ning was delighted and immediately put down the stone and ran to him, saying, "How long will it take to make? We need the flour."
"It can be done in three hours."
Sang Ning, "So confident?"
"Don't you know who I am? The title of Father of Bio-Mechs isn't for nothing. I can even create bio-mechs. These old-fashioned tools that have long been obsolete are incredibly easy to make."
At this point, he said helplessly, "The main problem is that we don't have all the necessary tools and materials. Otherwise, something this simple could be done in half an hour at most. Now, three hours is the limit."
That's enough.
Sang Ning gave him a thumbs up and praised him, "You're awesome! Wait here, I'll go into the woods and catch another pheasant. We'll have pheasant stew with mushrooms and cornbread today."
Philoia dragged back a thick, dead log, and upon hearing the sound, handed over the pheasant and rabbit hanging from the tree. "Is this enough?"
Two pheasants and two rabbits, each one fatter than the last.
The way he died was rather gruesome.
The heads of the two chickens were gone, and the two rabbits were covered in blood, their heads smashed flat.
Looking at the pheasant and rabbit she was carrying, Sang Ning asked in bewilderment, "How did you catch them?"
"I didn't grab it; I was hit by this tree."
Fimmonloa was also quite helpless. She said, "I was just looking at the firewood in the shed and it was almost gone. I remembered the dead tree I found before, so I went to break it and drag it back to use as firewood. Who would have thought that the dead tree had a hole in it?"
She tossed the deadwood on the ground and pointed to the hole above it. "The rabbits and pheasants made their home in there. The noise of the deadwood breaking and falling startled them, and they ran out of the hole and got hit, which is what you see here."
Sang Ning laughed, "You did a good job with this deadwood."
"I think so too."
As she spoke, Fimmonloa asked her, "Do you want to do it? I can help skin the rabbit and pluck the chicken feathers."
"Then you go and do it."
"Okay."
So, Fimonloa went to boil water to prepare for scalding the chicken feathers. The rabbit could be skinned and gutted directly without any preparation; she could just grab a knife and go for it.
Watching Fimmonloa skillfully gut and skin the rabbit like a butcher, Monet, though disgusted, went to the shed and took out some wild garlic and wolfberry leaves to wash and chop.
Seeing that Sang Ning had brought back ginger and chili peppers, she asked Sang Ning how to prepare them, and then washed more than ten chili peppers and a large piece of ginger.
Place the remaining ginger in a well-ventilated area to dry naturally.
Sang Ning was processing the seafood; the octopus and crabs were all poured into a large wooden basin, and they were still alive. As soon as they were taken out of the basket, they started crawling everywhere.
However, the height of the basin prevented them from climbing out, so Sang Ning covered it with a large leaf and went to wash the abalone.
Cleaning abalone is quite troublesome, but rinsing it with salt water is much more convenient. Although several kilograms of salt were found in the package, Sang Ning didn't dare to waste it, as the salt hadn't been dried yet and needed to be used sparingly.
Therefore, if you cannot use salt water, you can only soak the abalone in clean water for more than ten minutes before cleaning it.
Abalone has internal organs that need to be removed, and there is also a black membrane on the abalone meat that also needs to be cleaned off.
The small brush used to clean mucous membranes is made from a plant. It is soft, fluffy, and not easily broken. People like Sang Ning no longer use willow branches; they directly use this all-natural, fluffy brush as a toothbrush and household brush.
It works well and is very convenient to use.
Cooking is simple, but the preparation work beforehand is very tedious.
More than thirty abalones, brushing them one by one, even with the fastest hand speed, would take more than ten minutes. By the time the abalones were done, Louis had officially started working. Amidst the clanging and banging sounds, a strangely shaped object gradually took shape under his skillful hands.
Upon seeing the plucked pheasant, Sang Ning noticed that the meat was a bit tough, so he carried the chicken to the stone table, chopped it into pieces, and brought it to the pot, intending to cook the chicken first.
Compared to domestic chickens, wild chickens are naturally tougher and take longer to cook. Wild chickens that have lived for more than a year have even tougher and older meat, so it takes even longer to stew them until they are tender and fall off the bone.
It's a good time to stew the cornbread in advance.
The cooking tools were quite rudimentary; besides a large iron pot, a pot of roughly the same size, and seasonings, there was everything else.
The spatula used for stir-frying and the brush used for washing the pot were made by Sang Ning herself.
The wooden spatula used to shed sawdust before we had a sander, but it doesn't anymore.
Blanch the pheasant in boiling water with scallions, ginger, and wine to remove the fishy smell. There's no wine, but there's a wild fruit in the forest with a strong wine-like aroma, scientifically known as the Dream Fruit. It's said that eating this fruit will put you into a wonderful dream world that you won't want to wake up from.
Sang Ning tried it, but it didn't work for her. However, the wine flavor was really strong, and after experimenting, she found that it was very effective at removing fishy smells and adding flavor.
Now Sang Ning uses them as a magic tool for removing fishy smells and for seasoning.
After blanching the chicken and rinsing it in cold water, Sang Ning picked up a brush made from a fuzzy plant and scrubbed the pot clean. Just as she was about to heat the oil, she asked, "What flavor do you want for pheasant stew with mushrooms?"
"Spicy."
in unison.
Monet added, "The spicy ones go well with rice, while the clear soup ones, apart from being flavorful, don't really go well with rice."
Sanning, "···"
These are already quite voracious eaters; they eat so much even when they don't eat much rice, and they'll eat even more when they do eat rice.
But never mind, Sang Ning prefers spicy food to pheasant stew with mushrooms, which is mainly about freshness.
So, make it spicy.
Heat oil in a wok, add millet peppers, wild garlic, and ginger slices and sauté until fragrant. Then add the blanched pheasant pieces and stir-fry together. Add a dream fruit and stir-fry a few more times. Add water, cover the wok, bring to a boil over high heat, then simmer over low heat.
Make sure to add enough water; it's better to add too much than too little and let the pot boil dry. We'll be making iron pancakes later, so having more broth won't be a waste, as the pancakes will absorb it.
(End of this chapter)
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