God-level foodie desert island survival

"I'm afraid it's not such a stupid sunspot, even if you don't count what the scum god got back from Yamato, it's almost a solid 1,000 catties. Especially that shark, dare someone say that it is opportunistic?"

"The quantity is just a floating cloud, what I care more about is what to eat at night, today's harvest, I'm afraid the scum god will swell again!" "

Eat as you like, if you can eat this 1500 catties, I will kneel and watch the live broadcast from now on."

"I'm rubbing, you haven't knelt yet? I've been kneeling from beginning to end today. "

......

Everyone watched the harvest enthusiastically, and Tang Ming, who was a little excited, couldn't cry or laugh at the moment.

Today is cool, but other problems also arise.

How can you solve the problem of so much meat? I don't have a cold spring here, and those four boxes of meat have been dried for a while, and they have begun to turn a little white, and if they are not treated in time, they are likely to spoil tomorrow.

If there are only these four baskets, it is better to say that the key is that there is such a big shark.

Thinking about it, Tang Ming didn't dare to delay any longer. Quickly began to chop bamboo. Under a large tree, a makeshift shed was erected.

On top of the shed, four or five bamboo poles were erected.

After finishing the work, Tang Ming saw that Shu Yiting couldn't be idle, so he arranged a job for her, taking the monkeys to pick up more dry firewood and pine branches.

He himself set up a large iron pot, took out the coarse salt that had been filtered before, put it in the pot and stir-fried,

and after the water was dry, he added spices such as bay leaves and peppercorns to it.

After fully blending and stir-frying the fragrance, Tang Ming turned the salt out to cool, and then began to sort out the meat.

The pheasants were not perishable, and only one was kept, and all the others were smeared with spices and salt, and hung on shelves in the shed.

The badger ate it yesterday and pickled it for the time being.

There are more rabbits, so leave two to eat, and the rest to pickle.

The antelope looked greedy, unloaded two legs of lamb and hung them up, and the rest were smeared with salt and hung up.

As for the remaining dozen or so snakes, they are too easy to deteriorate, and they must be dealt with tonight. There are also those big rats, Tang Ming is not going to stay, and they will cook together.

All the time is busy, and the shelves are full of large and small pieces of meat. The surface of the meat is covered with a layer of hoarfrost, which does not look as sad as it first begins.

In fact, the bacon in Tang Ming's mind does not need to be wrapped in so much salt, but there is no way, this is the tropics, even at night, it is impossible to be cool, if the meat wants to be preserved, it must be heavily salted, and then it is dried by artificial means to speed up.

And these meats, Tang Ming didn't plan to treat them as ordinary meat from the beginning, but wanted to make them into flavoring and flavoring like ham.

After adjusting the height of the meat piece from the ground, Tang Ming found a flint and steel, and a fire was raised below.

At this time, Shu Yiting also came back with the monkeys, Tang Ming took the pine branches and weeds in Shu Yiting's hands and threw them directly on the fire just now.

Soon, the fire that had just been lit was extinguished, and a puff of smoke rose from it.

Tang Ming found some wide palm leaves and covered them on the top of the shed.

"For a while, you will be in charge of guarding the shed, don't let the fire below burn again, don't let them go out completely, just keep the smoke in a thick state.

"Well, are all these made into bacon? If you turn them in, there is no need to make them into bacon, and the weight will shrink a lot." "

Take the meat and hand it in, you are also floating enough, okay, watch the fire, I still have a lot to do!"

Glancing at Shu Yiting, Tang Ming boiled a pot of water and came to the water's edge with the ingredients left just now.

There are a lot of snakes, and they are divided into thin and small ones, and the meat is not much, Tang Ming cleaned them and cut them into pieces with pheasants, and those fleshy and fatty parts were cut into long strips and put them alone.

Then, Tang Ming cut the rabbit and mouse into small cubes, added coarse salt, peppercorns and oyster sauce to season and marinate.

The two leg of lamb made a lot of cuts on it, smeared with salt, ginger and garlic water, coconut syrup and other seasonings, and the paste became a sauce-colored.

After processing the ingredients, the water in the pot that Tang Ming boiled was almost boiling.

The leg of mutton was put aside, Tang Ming poured the snake, chicken, etc. into the blanching water, and after a minute, a layer of blood foam floated out of the water in the pot.

Skimming off the foam, Tang Ming's various meats were packed in their respective bamboo plates, and Tang Ming poured out all the water.

The pot was boiled dry again, Tang Ming added a little lard, a small handful of peppercorns, a few pieces of sand ginger, and then poured the pheasant pieces and snake meat pieces into it, stir-fried them all the way, and the muscles of the meat pieces to be fried were tightened, and after the water vapor became oily and translucent, he picked up the bamboo tube and added a little well water to it. At the same time, the firepower in the stove was increased.

Under the fierce fire, the soup in the pot began to boil violently, and after waiting for a few minutes, it was opened again, and the soup became a little thick and white.

Turning around, Tang Ming found a few coconuts, split them all, and poured the coconut water into them. Closing the lid again, Tang Ming took a few angelica to the water's edge.

Fresh angelica is not as strong as the fragrance of sun-dried, but it has a hint of fragrance, and the amount is increased, and the flavor can be cooked.

didn't cut it, a few fresh angelica sticks were washed and directly put into the pot, and Tang Ming turned out the ginseng again.

After struggling for a while, I pulled a few whiskers from it, cleaned it, and put it into the pot as well.

Closing the lid again, Tang Ming began to smoke firewood outside the stove.

Take out the wooden sticks that had just been burned through, knock off the part that turned into white charcoal, and pile them under the previous grill, Tang Ming used a bamboo pole to put on the two legs of mutton and put them on the shelf.

"If you have time, come and flip it over!" After

hesitating for a moment, Tang Ming said to Shu Yiting.

"I finally remembered that I am a little barbecue expert!" Looking at the fat leg of mutton, Shu Yiting's eyes were already shining, and she came up with a smile.

"What's the matter, aren't you afraid I'll eat indiscriminately again?"

"How powerful do you think you are, I can't blame you for the special circumstances yesterday, now even if you don't want to eat, I have to let you eat!"

Shu Yiting didn't have a good breath.

Tang Ming was stunned: "Do you know what happened yesterday?" "

Now is not the time to talk about this, I will have a good chat with you later when I have a chance, and there is another thing for you."

Shu Yiting looked up at the drone and lowered the volume.

Tang Ming nodded understandingly, gave her instructions on what speed to use to turn the leg of mutton, and then went to the board to find some spices, configured a bowl of thick green onions, ginger and garlic water, and made a brush for Shu Yiting, asking him to brush it every five minutes, and then returned to the shore.

The shark, although it was just killed, is more than meat, and it must be disposed of tonight.

Straightening the shark, Tang Ming's gaze immediately fell on the huge shark fins.

The whole shark, what he cares about the most is these fins.

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Recently, everyone's comments and replies to the message are really a bit much, and I can't reply, but I'll read them all, here, for everyone's support for me, I reply in a unified sentence, thank you. I try to spend more time writing books, trying to write better, thank you, love you.