(More tips for book friend Wu Weiqing)

Han Cheng didn't want to use clay pots for a long time.

Tribes also used copper to cast pots.

However, due to the material of copper and the tribe's insufficient technology for casting bronze utensils, the copper pots in the tribe are still not very good.

The largest and most successful one, the rice cooked at one time was only enough to feed five or seven people.

In today's world where big pot rice is still practiced, 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 earthy, but because it had poor thermal conductivity and could not be used for cooking.

He did not let the people in the tribe bang on the copper pots, nor did he replace the earthenware pots with copper pots on a large scale in the tribe.

Because copper pots are limited by their material, they are also not suitable for cooking.

If the copper pot can be used for cooking, he will ask the people in the tribe to make a big and good copper pot no matter what!

These clay pots in the tribe had long been smashed to pieces by him.

Not long after he simmered the first pot of fish, someone else came over carrying a jar of pounded rice.

This time, Han Cheng did not wash the rice again, but asked people who were often busy in the kitchen to wash the rice.

This is also a kind of exercise for them.

Whether it's a new tool or a new food, it won't be easy to do it well unless you do it a few times.

Naturally, Han Cheng could not stay in the kitchen for a long time.

Under such circumstances, it is necessary to let more people in the tribe exercise.

Han Cheng was not idle either. At this time, he picked up a large wooden spoon and inserted it into the large pottery pot where the rice was steaming.

Steaming rice in a firewood pot is different from steaming rice in an electric rice cooker.

To steam rice in a rice cooker, just add rice and appropriate water to the pot, cover the lid, press it on top of the steamed rice and you're ready to eat.

But that's not the case with firewood pots.

When steaming rice in a wood stove, you not only need to control the heat to prevent the rice from being steamed to a paste, but you also need to use a spoon against the bottom of the pot and push and pull it back and forth several times before the rice is steamed.

The purpose of this is to prevent the rice from 'shaking'.

The so-called "shaking the pot" means that the rice grains stick to the bottom of the pot.

If you don't stir it back and forth several times, the rice grains stuck to the bottom of the pot will be stirred up and moved to other places, which will easily cause the pot to get stuck in the next process.

This is not only true for steamed rice and dry rice, but also for cooking corn grits rice, which also requires stirring several times.

In Han Cheng's memory, it was when he was about thirteen or fourteen years old that a rice cooker was used at home.

So he is no stranger to using firewood pots to steam rice and make porridge.

"Turn down the fire, don't make it a big fire."

"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 make such explanations to the people who lit the fire.

Then, holding a spoon in his hand, he carefully scraped the surface of the bubbling rice to scrape out the 'rice oil' on it and put it into the bowl.

Rice oil is Han Cheng's favorite. It can be said to be the essence of a pot of rice.

Steam a large pot of rice, which can basically contain a bowl of rice oil.

It takes so much rice to cook such a small amount, so you can imagine how precious it is.

When steaming rice on a wood stove, Han Cheng's favorite drink is the rice oil scraped from the bowl.

It tastes so good when you take a sip!

Scrape out the rice oil and the pot of rice is basically steamed.

Cover the lid and simmer for a while until the rice is cooked.

Han Cheng opened the lid of the pot and poured the steamed rice into the basin.

After shoveling the rice in the pot to the end, the surprise Han Cheng was looking forward to finally appeared.

Looking at the layer of rice chrome residue under the pot that clung tightly to the pottery pot, Han Chenggong couldn't help but swallow 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 chrome residue that appears on the edge of the steamed buns placed against the edge of the pot when steaming buns on a wood stove.

Both items are equally delicious.

Han Chengcheng was able to eat a lot without using vegetables at all.

However, as he grew up, he used a rice cooker to steam rice and bought steamed buns on the street. These two things gradually disappeared as his childhood became farther and farther away.

Now that he has returned to primitive society, he does not need to think too much. He will never use the rice cooker in his lifetime.

However, it is also a blessing in disguise, as I can eat some childhood flavors that are very reminiscent of my childhood.

Rice oil and rice chromium residue are the benefits brought about by this change.

The people standing nearby were embarrassed to see the rice chrome residue on the pottery pot after shoveling the rice.

Because this kind of thing sticks very tightly to the pot, it is not easy to get it up.

If the strength of the hand is too weak, it will not be able to shovel it off. If the strength of the hand is too strong, the pot will be damaged by the shovel.

However, it would be too wasteful to just add water and soak them directly in it.

Such behavior of wasting food is definitely not in line with the style of the Qingque tribe people.

People in the Qingque tribe who often cook were troubled by such a thing.

Han Cheng didn't feel this embarrassment.

As a child, he often ate wood-fired steamed rice and rice crumbs, so he knew how to make these things easily.

People in the kitchen felt in a dilemma. Han Cheng took a spatula, picked out a little oil from the oil can, and evenly spread it on the rice chrome residue stuck to the pot.

Then use a fire stick to stir gently twice under the wood stove.

The ash that had lost its temperature was pulled aside, and the charcoal covering it was exposed.

As these coals were exposed, the temperature inside the stove suddenly rose a lot.

Under such roasting, not long after, there was a subtle "click" sound in the pottery pot.

Then, under the extremely surprised gazes 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, something that was extremely difficult to get down, now actually stood up on its own!

The Son of God didn't do much, he just applied a little oil on it and stirred the fire under the wood stove a little.

However, the effect it plays is so magical and huge!

The Son of God is the Son of God!

He is always so wise, always able to come up with simple and easy-to-use methods, and easily solves embarrassing things!

While they were sighing, Han Cheng reached out and picked up a piece of rice chrome residue that was tilted up and browned on one side.

Bring it to your mouth and take a gentle bite. It is crunchy and crispy, and the mouth is full of burnt aroma. It still has a familiar taste.

This familiar smell made Han Cheng narrow his eyes in dismay.

Some memories that have passed for a long time, and corresponding pictures, appear in my mind.

Memories of the past, just chewing the burnt rice chrome residue, the taste is really amazing.

It makes people feel a mixture of emotions.

The people in the kitchen couldn't help but marvel at the miraculous wisdom and methods of the Son of God.

Because the Son of God was impressed by them, he gave them some rice chrome residue that automatically lifted up from the pot.

The rice chrome slag is browned on one side and burnt in the mouth, which is enough for them to immerse themselves in the delicious taste of the rice chrome slag and temporarily forget about the things Shenzi just made.

Not long after the large pot of rice came out of the pot, a new pot of rice was put back into the pot, water was added, and steaming began.

The fish soup here is also ready. Han Cheng opened the lid of the pot and put a few handfuls of chopped green onion into it. After tasting the sweet and salty taste, he directly used a ladle and a spoon to pour the fish in the big pot.

The soup was poured into a large pottery jar specially used for rice.

After cleaning the pot a little, a new pot of fish soup was boiled.

After some operations, fires started burning under six large pots in the kitchen.

Four of the pots are steaming rice, and the other two are boiling fish soup for pouring the rice.

If the people in the tribe can clean fish and pound rice faster and ensure sufficient supply of materials, Han Cheng can make thirty large pots in the kitchen burn!

With a population of nearly 1,500, Jinguan City naturally has more than thirty cauldrons.
To be continued...