The clothes currently made by the Ding tribe are all made of animal skins, and there is only one layer inside and outside. Thick ones like sheepskins, wolf skins, leopard skins, and bear skins, and thin ones like fish skins and deer skins, there are no clothes made of two layers of animal skins.

Why? Not necessarily. Thick is for the ultimate warmth, thin is for the ultimate thin.

Such as fish skin, which is a scarce commodity in the Ding tribe, and the output itself is not high, only the high-level women of the tribe and some supervisors wear it. Why? Because men don't need it, they go bare-chested. Women below the supervisor level are not qualified to use it, and when it is hot, they just make a bra on the chest and pull it down, which is quite cool.

The animal skin is warm and warm, but it is too thick and inconvenient to move. It's like Tinch, who is wrapped in a bear skin all over his body, and to be honest, he feels like he's about to become a bear, stupid!

Therefore, Ding Qi needs to improve the tribe's clothing, and develop in the direction of lightness and warmth.

If you want to make a down jacket, you have to face two problems, the first problem is that you have to make two layers of fabric. The choice of fabrics can only be chosen from a variety of fabrics that are easy to make, such as kudzu, linen. And you have to ensure that the fabric can't show down, otherwise it will slowly become a thin down jacket until there is no more down.

The second problem is how to cut and sew cloth clothes. This is not like animal skin clothes, which is simple to dig a hole directly on the top of the jumper, and a few stitches are sewn on the ribs. The fabric also has to be cut, and each person's size is different, and the fabric is also different, which is much more difficult for Qiao'er and her as a tailor.

But Ding Qi is not afraid, the long march of thousands of miles, you must always take the first step, step by step, sooner or later there will be a day of success.

After finishing the weaving business, Ding Qi took Yi to the crop field to check the growth of Chinese cabbage.

With the help of humans, fertilizing, watering, and killing insects, Chinese cabbage grows very well. Now they have formed a ball the size of a football, which is still growing on the inside, and is tied with vines on the outside to prevent the cabbage leaves from growing loosely.

Twenty acres of Chinese cabbage, a total of more than 60,000 trees, this large area spreads, it is comfortable to look at, and there is a sense of satisfaction of harvesting.

Ding Qi pulled out a cabbage with his own hands, shook off the mud on it, put it in front of his nose and smelled it, a fresh smell of plants rushed into his nostrils, and he immediately felt refreshed. There are a lot of insect eyes on the leaves outside the cabbage,

Take out the mountain knife you carry, cut the Chinese cabbage longitudinally, and the layers of leaves expand outward from the center, yellow and tender in the middle, and the more green you go. But there is a disadvantage, that is, the middle leaves are a little fluffy and not tight.

It seems that it will have to be hand-selected and cultivated to achieve the 21st century cabbage style. Of course, this also has something to do with the early harvest of the cabbage, and it is most suitable to harvest them before frost when they are harvested for a long time.

"Yi Lao, in two days, I am going to take people to Tong Village, let people cut out 2,000 cabbages, and I will take people to Lu Village, half of which will be distributed to Tong Village, and the other half will be distributed to Yan Village, which will be used as food for them to spend the winter. But you can cut down five more now, and I'll make you a venison stir-fried cabbage at noon. ”

When everyone heard that the leader was going to make something to eat, they immediately nodded in agreement.

Then Tinch went to a freshly watered field. There, rows of tender green leaves waving in the wind, which are rape seedlings about ten centimeters high.

As for the rape flowers collected by Zhuang, Ding Qi judged that they belonged to the winter rape flower series, which were sown at the end of September and harvested at the end of May of the following year. But he can't guarantee that this winter's temperatures will be the same as last year's.

Although more than a year has passed since the fire, last winter, when heavy snow fell, it fell three times, causing the smoke formed by the fire in the sky to disappear a lot. But the temperature still hasn't risen much, which makes him suspect that it will be even cooler this winter. If the temperature is too low, it will affect the rape

Grow. Moreover, the Xia tribe needs to walk for about 20 days from the Ding tribe, and considering the need to trek through mountains and rivers, the distance traveled in a day is about 20 to 25 kilometers, so the distance between the two is about 4 or 500 kilometers. According to the formula for calculating the side length of a triangle, the straight-line distance between north and south is about three or four hundred kilometers.

A mountain has four seasons and ten miles of different days. Not to mention the distance of more than three hundred kilometers. At such a distance, the effect of the weather on the plants is definitely different. The rape seedlings in the Xia tribe in the south will not be frozen to death, which does not mean that the Ding tribe will not be frozen to death here.

Therefore, Ding Qi made two preparations, dividing the rapeseed at hand into two parts. Part of it is planted at the end of September, and it is the large rape field in front of me. The other part is going to be planted in the field after the snow is warm next year, and it will be planted as spring rape to see how the harvest will be.

At noon, Ding Qi fulfilled his promise and made a meal of venison stewed cabbage for a group of people in the agricultural group. The long-lost taste swirled between his mouth, making Ding Qi's eyes moist, and he was reluctant to swallow it until the taste of cabbage disappeared completely.

Homesickness!

Ding Qi, who didn't cry during the Mid-Autumn Festival, was moved to tears by a small cabbage at this time, which made the surrounding people a little confused, and they didn't know what was wrong with the leader.

"Could it be that I just grabbed too much cabbage and meat? Do you want to eat less? ”

The leader cried, and everyone began to blame themselves.

"Boss, I'm sorry, I ate too much just now, and you didn't eat a few bites, come, I'll clip two chopsticks for you."

Yi took the lead and began to pick up vegetables for Ding Qi, and the others followed suit, and after a while, Ding Qi's bowl was sharp.

Ding Qi was made to cry and laugh by everyone's actions, so he hurriedly stopped everyone, otherwise the dishes would be spilled.

"Oh, I'm sorry, I touched the scene just now, and I remembered the big stew in my hometown while eating cabbage, and I was a little homesick. Come, let's take the food away, I can't eat so much alone. ”

Ding Qi hurriedly explained, and then put the dish back for everyone.

"I can say okay, when the pig is killed for the New Year, I will make a big stew for everyone to eat, pork, Chinese cabbage, arrowroot vermicelli, yam, fungus, mushrooms, bamboo shoots, etc.

The big stewed dishes that Ding Qi is talking about are made from what the tribe now owns. As for the tofu in the stew, he didn't dare to say, because there are still too few soybeans in the tribe, and there is no brine or gypsum for tofu.

But he wasn't worried, these two things would be discovered sooner or later. Before they didn't exist, you could drink soy milk and make bean skin, and there was still a delicious taste.

During the meal, Ding Qi told Yi to harvest the Chinese cabbage before the frost, not too early or too late, and to grasp the time. If the cabbage freezes too late, the yield of the cabbage will drop too soon.

In the next few days, Ding Qi went through the affairs of the tribe, mainly focusing on food, shelter, ondol, charcoal, animal skins and clothes, etc. All these tasks are entrusted to Ben and the Bucks, which is also the focus of Ding Qi on cultivating the comprehensive management ability of the two.

In addition, Ding Qi processed the persimmons stored in the warehouse, some of which were used to make persimmon cakes, and the other part was used to make persimmon vinegar.

Ding Qi is proud of himself as a farmer, and he can learn a lot of knowledge in the countryside that cannot be learned elsewhere, this kind of learning is learning and practice, and the knowledge he has mastered can be integrated into his soul.

The persimmons that were picked back were still relatively hard because they were not ripened or astringent. Therefore, it is the time to make persimmon cakes and persimmon vinegar.

All persimmons are washed with well water first, and then washed twice with cool white water. After washing, the persimmons are placed in a cool and ventilated place to dry the surface moisture, and some of them are selected to make persimmon cakes and part of them to make persimmon vinegar.

Ding Qi first cut out a sharp isosceles triangular bronze piece, the bronze piece is about two millimeters thin, six centimeters high, and three centimeters long at the bottom. Then make a two-centimeter incision three millimeters above the bottom edge, and fold it in half at 90 degrees along the incision to expose the notch formed by the incision, and such a simple peeling machine for potato peeling is made.

Ding Qi remembered that this little thing was called potato scraping in Hubei, Sichuan, and it was taught to him by a young man from the mountains of Hubei Province in their cooking class. Peeling potatoes is called "peeling like puree", the skin of the potato is only thinly peeled off, and the skin that finally falls on the ground is similar to the soil.

Ding Qi made a cutter and made persimmon cakes for a group of deer and a group of people to show while making them, and they would also learn by themselves after Ding Qi made them, including making leek flower sauce before.

Ding Qi first demonstrated how to peel the persimmon, and everyone also scraped a potato by hand, learning to peel the persimmon in their hands. All the peeled persimmons are placed on a clean bamboo plaque or bamboo mat and brought to a sunny and ventilated place to dry. When it is semi-dry, start to pinch the persimmon, squeeze it into a flat circle, and continue to dry it in the sun for about half a month, which is basically formed, and the moisture in the persimmon is basically removed.

Then put the persimmon cake into a clean clay jar and seal it. Due to the lack of suitable sealing materials, Ding Qi had to choose sterilized wooden boards for sealing.

Due to the limited time, Ding Qi can only talk about the content before drying, and after that, it depends on how a group of people led by Lu operate. However, what Ding Qi said has been written down on a piece of papyrus, so there is no need to worry about forgetting which step.

After talking about this and starting to dry the persimmon cake, Ding Qi continued to explain the production method of persimmon vinegar.

To dry the persimmons with moisture on the surface, the bad parts should be cut off, and then these persimmons are stacked in large clay pots. These pots should be cleaned with boiling water, sterilized and disinfected, and dried before the persimmons can be placed.

Although persimmon vinegar does not need to peel the skin of persimmons, its sealing requirements are relatively high, so he asked Jing to make a few wooden cylinder covers, coated with a layer of tung oil, and then wrapped the cylinder lid with high-temperature steamed deerskin, and then covered it on the clay jar for sealing and preservation.

The pots are transported to a corner of the warehouse, where they are covered with a layer of lime for deworming and dehumidification, and the persimmons in the jars are naturally fermented.

After all this work, Ding Qi strictly asked the deer not to touch the clay jars again, and they could eat them until five to six months later, when they smelled the sour smell of acetate. However, at that time, the persimmon vinegar would be very sour, and it needed to be mixed with water before it could be eaten normally.

After all this work is processed, it will take a day. Next, he led people to the place where the leek flower sauce was made, and when he opened the lid, a strong smell of leeks came to his nose, which made everyone's appetite move.

Everyone's happy again!

There was no way, Ding Qi took out the water to cook the lamb chops that night, and then dipped them in leek flower sauce and ate them to a great extent. Especially the deer snack goods, in the end, they couldn't walk. When he came to the door of his yard, the deer retched and threw up! Spit out everything you eat.

The deer, who felt well, returned to the room with Ding Qi's support, but said a sentence that made Ding Qi furious:

"Brother Ding Qi, am I really pregnant, I vomited all the food today, it's a pity!"

After hearing this, Ding Qi immediately turned the sleeve out, ran to another room, took out a flashlight to illuminate it, rummaged through it to see if the sleeve was exposed, and threw aside the delicious lamb chop dipping sauce for tonight. And looking at Ding Qi's appearance of being a soldier, I am afraid that he is not ready to be a father himself.

Fortunately, Lu told Ding Qi the next day that he actually ate too much, not really pregnant. I can't help it, it's all because the dishes made by Brother Ding Qi are so delicious.