Kudzu vermicelli. If this high-quality kudzu root powder is not fully tapped into its value, Ding Qi feels sorry for everyone.

Pheasant egg skins, Ding Qi has been successfully made according to the method in memory. When he took a bowl of pheasant egg skins, covered with cured venison, and ate three bowls like noodles, the satisfaction in Ding Qi's heart became higher and higher. It was as if he had returned to his childhood, watching his mother make egg skins for himself, and he was full of happiness.

As mentioned earlier, egg skin making is very simple, mixing eggs with kudzu powder in proportion, adding water to mix, and then using a pan to make the skin, just like making pancakes. Roll up the finished egg skins, cut them into eight-millimetre-wide strips, and dry them before storing. When you want to eat it, cook it in a pot and eat it with meat or eggs, which is especially chewy and delicious!

Such a local specialty snack is made by the Tujia people using potato flour and eggs. Now there are no eggs and potato flour, so you can only use kudzu root powder and pheasant eggs, and the taste is not inferior to potato egg skin. In the past two days, Ding Qi would make some pheasant egg skins and share them with some supervisors in Tongcun.

His stomach was satisfied, and his self-confidence was greatly increased, and Ding Qi began to prepare to make kudzu vermicelli.

The season for making vermicelli is generally winter. This season is cold, and the vermicelli without any additives is frozen outdoors and then dried, which is easy to separate and can be stored for a long time.

To make vermicelli, there are tools, a large clay pot, two large clay pots for cold water and a key colander spoon. The colander is made of copper, about three millimeters thick, with a convex bottom and many holes on it, which is used to drain kudzu powder.

In fact, the colander that Ding Qi made people cast is a large horse spoon, an extra-large kind of horse spoon, with a grip for easy one-handed holding.

A colander is the most important tool for milling, and the thickness and length of the vermicelli are determined by the person holding the colander. Neither fast nor slow, raise the colander if you want to be thinner, and lower the colander if you want to be thicker.

In addition, Ding Qi also asked people to prepare long bamboo chopsticks and bamboo fences, short sticks and racks for vermicelli.

Everything is ready, only the east wind is owed.

Another key part of making vermicelli is dough. The quality of the flour will affect the quality of the powder. It can't be thick and hard, and it can't go down if it's hard; It can't be thin and soft, and if it's soft, it won't take shape, and pay attention to heat and timing. Keep your hands steady to ensure that the thickness of the vermicelli is even. If it goes up and down, the thickness of the noodles will be uneven, and the taste will be greatly reduced.

Ding Qi relied on his own strength, and wrapped up the two tasks of dough and powder leakage. It's just the first time to make vermicelli, it's better to be cautious, and Ding Qi only prepared about 20 catties of kudzu powder for a preliminary attempt.

Millers are all grasping a lot in the countryside. Every winter, every household will take out the sweet potato flour they have stored, mix it with about 2.5 times the water per catty of flour, and stir it with a clean wooden stick. Call three or five relatives and friends, and you can make vermicelli in your own yard. At noon, take out good wine and good food and entertain everyone, which feels warm and memorable. Ding Qi and a group of children picked up freshly dried vermicelli or aged vermicelli, burned them on the fire and ate a bite, and had a lot of fun.

At this time, Ding Qi shook his head, expelled the childhood scene from his mind, and focused on the kudzu powder in front of him. With your hands together, you stir back and forth in a large clay pot until it becomes what you remember. Ding Qi took the colander and put the dough noodles in and tried it, without using too much force, the noodles could leak freely.

On the other side, White Fang had boiled the water over a high fire and kept it boiling. Lao Hei and Ma Zhu'er had a bamboo fence and a pair of chopsticks in one hand, ready to scoop up the noodles, while the fox grabbed a ball of noodles and put them into the colander held by Ding Qi, and continued to prepare another ball of noodles. Everyone looked at the leader at this time, looking forward to the noodles that the leader said in his mouth came out of the pot.

I saw Ding Qi gently tap the colander with his hand, and the noodles immediately leaked out from the lower end of the colander, and soon slid into the boiling boiling water. The height of the colander is not high, and the leaked vermicelli is about the thickness of the chopsticks, and after rolling in boiling water three times, the color changes immediately, and it is cooked after a while.

"Start fishing!"

Ding Qi was dual-minded, and when he saw the noodles formed, he immediately commanded Lao Hei and Ma Zhuer to fish for the noodles. The noodles are put into a clay jar filled with cold water on one side, and when they are cool, Ge has been waiting for a long time to reach into the water with both hands, hang the noodles one by one on a short stick, and another person will take the noodles and put them on a shelf.

This magical scene amazed the people around them, and their admiration for Ding Qi rose to a new height. Turning kudzu from real to powder, and from powder to crepes, everything becomes delicious noodles with a knife. And now, these noodles have become slender vermicelli, which is really amazing to everyone. Noodles and vermicelli are two new words, but under Ding Qi's operation, they quickly understand it thoroughly and can use it flexibly.

On the edge of the clay pot, the mist is steaming. Ding Qi always kept tapping the colander to make the noodles leak evenly and smoothly, and cut the noodles with chopsticks every other section to ensure that the noodles would not be too long. The fox quickly put the kudzu flour dough into Ding Qi's colander at the right time, so that the noodles could continue to leak. Two cold water tanks, one each for Lao Hei and Ma Pole, scoop the noodles inside. When the water in the tank becomes hot, the person immediately pours the well water into it to replace the hot water inside.

At first, Tinch's hand was steady and he raised the height of the colander to make the noodles thinner. As time passed, after half an hour, Ding Qi's hands gradually trembled, causing the leaked vermicelli to become unevenly thick. When White Fang saw this, he immediately stepped forward to replace him and learned how to make vermicelli himself.

A group of people were busy for most of the day, and all the twenty catties of kudzu powder turned into slender vermicelli and hung on the square of Tongcun, neatly arranged in rows, which was very good-looking.

Ding Qi was very happy that the vermicelli was successfully made, and he made a pot of wild boar stewed vermicelli for everyone that night, accompanied by Chinese cabbage brought over, and each person brought one or two kudzu root wine, and everyone ate happily. It's just a meal, looking at the reduced more than 20 cabbages and 20 catties of wine, Ding Qi is straight in his heart, it seems that there are still few ingredients prepared, so many are eliminated in just one meal, if he dares to eat every day, he believes that the tribe will definitely eat poor!

But this also strengthened Ding Qi's determination to develop agriculture and animal husbandry as soon as possible, and the wild beasts around him will be eaten up sooner or later, especially after the invention of bows and arrows and fishing nets, more and more prey is caught, but there are fewer and fewer animals in the wild. Tinch had actually discovered this phenomenon, and was as worried as the rats.

But he understands that farming and animal husbandry will come soon, but it will take a process and time. This is the darkest time for the animals, and the tribes will definitely hunt more beasts to survive the winter and spring. Sooner or later, the contradiction between the development of humans and animals will come, and now they are only small herbivores, and when the number of these animals decreases, it will be those large herbivores. For rhinos, elephants, mammoths, bison, etc., they will be wiped out at that time.

What Ding Qi has to do is to develop agriculture and animal husbandry as early as possible before the conflict between the two sides begins, and spread it to various tribes, so that more people can live, and more animals that are rare in future generations can survive. This is also the reason why the tribe has never attacked elephants and mammoths, although there will be their passing figures around the tribe, but as long as they do not cause harm to the tribe, the tribe will let them live around, and even occasionally help them expel some predators.

The kudzu vermicelli was successfully made, and it was not only Ding Qi who was happy, but also a group of Ding tribe members. White Fang and Fox took turns to fight, and made about 2,000 catties of kudzu root powder into vermicelli, and the entire copper village was full of vermicelli except for people

The shelves, fluttering in the wind.

The copper village was very lively, and the fifty people summoned by Ding Qi were also in place, and they immediately threw themselves into their daily labor. Digging kudzu, making arrowroot powder, making vermicelli, making wine, tired and happy.

The 200 horses that Ding Qi and the others brought with them ate kudzu and wine residues every day, and they grew fat and strong, and their hair was shiny and shiny. Xiaohong, in particular, walks around the tribe like a fire all day long, and when she sees something delicious, she comes forward to bite it. Its mouth has already eaten Diao, only the lees of wine, after eating, it will find a sheltered sunny place to sleep, and the days are very pleasant.

As for the two pets, Little Cute and Little Gold, they are mixed in the surrounding jungle all day long, and some small animals can jump up and down, but they can never get rid of their clutches and become the belly of the two pets.

Tinch: They are waiting for the first heavy snowfall to arrive. While waiting, they were never idle, making snowwalking shoes, skis and even snow plows and sleds, sewing winter hats and gloves together, rubbing the reins for horses, etc., and they were in full swing.

During this trip to Tongcun, Ding Qi gained a lot, making kudzu root powder, making vermicelli and winemaking, non-stop. The wine has been made and tastes as Ding Qi expected. Everyone has been asking about the name of the wine, and everyone who knows the wonderful taste of the wine has never been able to let go of the wine, hoping to have a suitable name to set off the status of the wine.

Ding Qi originally just wanted to call this wine kudzu wine, but seeing that everyone was so enthusiastic, he had to laugh and say excitedly:

"How can we solve our worries? Only Du Kang! ”

A sentence said by Cao Cao, who didn't know how many years later, was used by Ding Qi to determine the name of his brewed wine, namely: Du Kang wine!

Since then, Du Kang has become the world's number one wine.

After distillation, the liquor is buried underground and preserved. It is also covered with a thick layer of hay and plant ash to remove bacteria and moisture. After the snow melts next year, it will be transported back to Ningcheng with the team carrying the copper plate. Ding Qi has decided that until the grain is not mass-produced, the brewing of drinking wine will no longer be carried out, and only some medical alcohol will be produced. As for the sake that has already been brewed, it is given as a reward to those who have made meritorious service to the tribe.

The snow fell one after another, enveloping the whole world in a white glow.

Everything around is quiet, immersed in the silence brought by the snow. Over the course of the year, the smoke from the fires in the sky became lighter and lighter, and two black rains washed away the clouds of black smoke that drifted from nowhere. The sun appears more and more under the clouds, allowing the plants that depend on the sun to flourish, and the large number of herbivores that survive on plants reproduce many offspring, supplementing humans with a lot of meat.

Ding Qi, who originally thought that there would be a black snow, was still a little surprised when he saw this scene of snow, but it was only for a moment. The snow is still better looking at its original appearance.

It snowed for three days, and during these three days, Ding Qi instructed everyone to check the warm clothes they had prepared again, so as not to cause inconvenience to themselves by walking in the ice and snow. Gloves, hats, scarves, and boots are ready, and everyone's snow plows, snow walking shoes, and skis are in place, so that they can keep up with them immediately when they set off.

The most important kudzu powder, vermicelli, wine and most of the sake lees and kudzu pomace have been distributed and placed on their respective snow plows. Anything that could not be put down, as well as some copper plates, were prepared to be placed on the horse's back when the journey began. As for the weapons, backpacks and tents, they have also been packed and will be set off as soon as the snow stops.

On the fifth day, the sky cleared. The snow was more than 30 centimeters deep, just enough for the team to travel across the snow. In the sound of a bamboo whistle, a team of 100 people, 200 horses and countless goods stepped out of the gate of Tongcun and headed in the direction of Ningcheng, leaving Tongcun quietly stationed there, and a dragon flag fluttering high.