Chapter 296 Primitive Beast World Cubs 70
Just before spring was ending, Shen Ci led the newly joined savages to continue expanding the cultivated land area and sowing many crops.
As long as the climate is suitable for plant growth, you can sow and harvest repeatedly, with a maximum of two sowings a year, which allows you to obtain seeds and crops as quickly as possible.
It's not suitable to farm in winter; you can only grow things that are specific to winter.
After finishing these tasks, we will expand livestock farming.
Shen Ci can use the territory home console to directly consume wood and hay to build more sheep pens, cattle pens, and pig pens.
He led the savages out to hunt live prey. Cangye now had his own territory, family, and members to lead, and could not always take care of his home.
Besides, with such a large population in the territory, we can't rely on others for everything; ultimately, we all have to earn our own living.
They caught all the prey they could and kept them. If any died during the capture, they brought them back to cook in a large pot.
Their staple foods are potatoes, meat, and wild vegetables that can be gathered now, all mixed together, either boiled or stir-fried, and with a little salt added, it's delicious for these people.
As the leader, after teaching the savages how to do things, Shen Ci no longer needed to do everything herself. Now she wanted to research something else: soy sauce.
Salt and oil alone meet the most basic needs, but the flavor is still not rich enough. The pepper trees and chilies we brought back earlier have already been harvested.
These seasonings are enough for normal cooking, but it would be best if you could make more.
The method for making soy sauce is not particularly difficult, and Shen Ci thought he would try to make some so that he could give some to Cangye and his partner to try later.
A mother worries when her son travels a thousand miles!
The spring breeze was filled with the smell of freshly turned earth. Shen Ci stood in front of the soy sauce vat and crushed some roasted beans.
The beans become fragrant and crunchy after being stir-fried.
Several savages stood at a distance, still whispering to each other.
They had seen the chief farm, build houses, and raise animals, but they didn't know why the chief was now displaying several earthenware jars and bean stalks all over the ground.
The idea of making soy sauce came to me before the New Year. Although the stewed meat already tasted delicious with just salt and Sichuan peppercorns, it was full of original flavor.
But when I make delicious braised pork, I always feel like something is missing. Last summer, I found some wild beans, and later I also found some wild soybeans.
However, unlike bamboo shoots, which grow all over the mountains, beans are not abundant. They have to be accumulated little by little, and they are all wild.
Shen Ci took stock of the cave's inventory. The soybeans harvested last year were piled up to half a person's height, the millet bran filled three wicker baskets, and there were even more coarse salt blocks stored up, enough to last a long time, and they were still being refined.
She selected two nimble and clean-loving savage women to grind the soybeans into quarters using a stone mill and soak them in water overnight.
When Qingming ran over following the smell, she saw her mother setting up a large pot over the campfire. The aroma of roasted beans wafted far and wide, and she grabbed a handful and took a bite.
It's fragrant, crispy, and delicious.
When the beans are fried until they turn golden brown and crackle in the pan, mix them with some similar corn bran and let them cool.
Shenci taught the savages to put the mixture into wicker baskets lined with dry grass, and finally cover them with lemongrass to keep them warm.
Three days later, a lot of white mycelium had grown on the bean husks. A wild man was so frightened that he wanted to throw the basket away, but Shen Ci stopped him with a wooden spoon.
"We can't throw this away; it'll be useful if we keep it."
The fermented soybean paste was ready. The next step was to wait for time. Shen Ci led his men to dig up clay and ram it into three large vats. They drilled small holes in the bottom of the vats, plugged them with wooden stoppers, and filled the vats with soybeans in a 7:3 ratio of water to water.
As a result, one of the savages thought that the chief was going to make something delicious again, so he secretly dipped his hand in the raw sauce and licked it. He was immediately choked and his face turned red.
"It needs to be exposed to the sun for a full 180 days."
As Shen Ci spoke, he sprinkled salt to seal the earthenware jar. The jar was placed on a wooden frame on a sunny slope, and it needed to be opened and stirred morning and evening.
She thought of a once-popular advertising slogan: "Sun-dry for 180 days to bring out the deliciousness and freshness."
The savages initially thought this thing probably wouldn't taste good, but after Shen Ci described it to them, they miraculously came to believe it.
One day, a sudden downpour occurred, and the savages spontaneously grabbed straw mats and rushed out to cover the soy sauce jars. The heavy rain soaked them to the bone, but no one backed down.
The chief's affairs are of paramount importance; everything the chief does is for the development of the tribe!
Making soy sauce requires patience. These soy sauces were dried in the sun until autumn, when the grass was already covered in frost before Chen Ci finally unscrewed the cork.
The sauce turned a deep brown color and looked like glossy amber. When half a spoonful was scooped out with a bamboo scoop, the sauce stretched into a thin, stringy strand.
This change made the onlookers crane their necks, wondering what it was, something black and edible.
That evening, Shen Ci personally instructed the family on how to cook the food in the communal pot.
Adding sauce to the stew allows the dark brown sauce to seep into the potato chunks, giving all the vegetables in the pot a different color.
With enough seasoning, even shoe soles taste delicious.
A big pot of potato stew with meat. First, I caramelized the sugar and cooked it until it was half-cooked, then I added water and simmered it until the sauce thickened. Now I can finally have complete control over the amount of salt and sugar.
The salt used is coarse salt that they refine themselves. After repeated purification, it has reached a level of fineness that the local wild people cannot imagine.
As for the sugar, that was an even more unexpected discovery.
In autumn, I discovered a hillside covered with many maple trees. The maple leaves turn fiery red in autumn, creating a striking and large expanse.
Make a small cut in this tree, and the sap inside, after being boiled, will become a thick syrup.
Another portion of the sugar comes from honey in the honeycomb; you can gradually gather some.
The stewed potatoes and meat, with oil, salt, soy sauce, sugar, and Sichuan peppercorns added, smelled incredibly delicious. The meat was properly prepared beforehand to remove any gamey smell.
So many savages, their stomachs growling with hunger, were waiting here, their eyes fixed longingly on the food in the large pot.
The aroma was so delicious, it was a fragrance they couldn't describe, and the whole territory smelled of it.
There's always an extra layer of flavor when cooking compared to other dishes, and that's soy sauce. Soy sauce is more than just for coloring; you can even omit salt when you add it.
"Hold your bowls and line up one by one, one spoonful each."
The territory operated on a communal system, with everyone working together and sharing resources. Each person received a spoonful of vegetables, a few pieces of potatoes, or a few pieces of braised pork.
Meat is plentiful here, and some people couldn't wait to eat it as soon as they got it.
Qingming was already engrossed in his own little meal, devouring it with gusto. It was delicious; the soy sauce really did make it fragrant!
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