God-level foodie desert island survival

on the island.

The monkeys watched the python for a while and then returned to normal and continued to work.

Tang Ming boiled a pot of boiling water, and after resting for a while, he carried the porcupine to the beach, this kind of weather game will spoil after it dies, and it must be dealt with first.

Porcupines are actually similar to ordinary pigs, the only thing that is difficult is the long spikes on their backs.

After pouring it with boiling water, the long spikes are actually similar to the feeling of chicken feathers, and they can be easily plucked out, and then those relatively tough short thorns are scraped off, and the nails are pulled out or something, and the whole pig becomes white and fat.

The only difference from domestic pigs may be that the skin on the back will be left with a layer of flesh like scales because of the spikes, but it is not hard.

Finding some hay, Tang Ming buried the processed pig in it and lit the fire. Roast pig skins to remove sweat glands and remove odors.

When it's over, take it to the water's edge again, scrape off the yellowed part of the surface, and wash it with water. The porcupine returns to whiteness. And it's much rounder and fuller.

Disemboweled, the internal organs were taken out, except for the large intestine and the dirty things in the stomach, most of them could be eaten, and they were washed by Tang Ming one by one. Hang up in strings and drip dry.

What made Tang Ming more pleased was that this porcupine was very fat, and a thin layer of lard was taken out of his stomach.

Putting

the lard fat away, Tang Ming cut the whole pig into several parts, the pig's head, pig's trotters, pork ribs, and meat.

30 catties of porcupine, after such processing, did not lose much, large pieces of pork were loaded with two bamboo baskets.

It deserves to be called the ginseng in the meat.

As a chef, Tang Ming almost doesn't have to cook, just by touching the feel and tenderness of the meat, he can have a premonition of the quality of the meat, and I believe that the processing will be extremely delicate.

After packing up the pork, Tang Ming looked at the snake again, and didn't do it for the time being, this guy has tenacious vitality, he can raise it for a while before killing, and besides, if he is tied up like this, he can't make any waves.

Thinking about it, Tang Ming stepped forward, untied the rope that bound the snake's head, strengthened his lower body, and put it away from the camp, leaving it alone.

After looking at the sky, it was not too late, Tang Ming went to the bamboo forest again.

This time, there was no accident, and a large amount of bamboo was carried back sturdily.

By this point, the bamboo in the camp had piled up.

After a cursory glance, three or four hundred were already available.

After calling the Great Sage and a few monkeys, Tang Ming broke all the bamboos with bamboo insects that he had brought back at the beginning, and after catching the bamboo insects, the bamboo strips were still neatly stacked by the monkeys.

Most of the remaining bamboo, Tang Ming didn't move, just carefully removed the branches and burrs on it, and stacked them according to their size.

After finishing his work, Tang Ming began to help Shu Yiting rub the rope.

During this period, the monkeys were also busy with the work in their hands, and were called by Tang Ming to help, but unfortunately, the miscellaneous monkeys are capable, and this kind of delicate work is really a bit difficult for the monkeys.

There was no way, Tang Ming could only let them all clean up the fibers.

They can catch lice, but they are good at doing this job, and the things they sorted out are a little better than Tang Ming and the others. It's a mistake that improves efficiency.

Seeing this situation, Tang Ming had a plan, made a few simple spinning wheels, and sent two or three monkeys to work together to help him deliver fibers, and the rope assembly line was produced.

Time passed little by little, and when it was almost dark, a large number of ropes were made into ten full bundles under Tang Ming's feet.

"For the time being, it's not enough to talk about it then!" Stretching

his waist, Tang Ming announced to the monkey that he was free.

"So many ropes, what are you going to do with them

?" "What else can you do, build a shelter!" Shu

Yiting's eyes widened: "What shelter needs so many ropes?"

"You'll know when the time comes."

After speaking, Tang Ming got up and walked towards the dried sweet potato starch.

After looking through it, the moisture has basically dried, but it is still a little damp to the touch.

gave Shu Yiting an order, and asked her to find a large number of palm leaves, divide the starch into small pieces, and put them to dry.

He himself began to pick out the ingredients for tonight.

Seeing that Tang Ming seemed to be about to make dinner, the Monkey King called twice and gathered the monkeys.

Knowing that they were going back, Tang Ming, who was a monkey spirit, naturally thought of what they were going to do, and enthusiastically sent all the small nets and bamboo baskets in the camp.

"Bad guy, you really want to hollow out other people's old bottoms!" Seeing

the monkeys go away, Shu Yiting rolled her eyes and said.

"How is it possible, even if we didn't come, these monkeys shouldn't be eaten, now it's just to help them process it to make it more delicious. As

he spoke, Tang Ming took out most of the mushrooms he had picked in the morning, leaving a small half that was intact and not yet fully bloomed. Come to the beach and start cleaning.

Shu Yiting naturally stepped forward to help.

"Pay attention to the fact that when cleaning the chicken fir fir, just wash it gently with bamboo chips and leaves, and you don't need to use too much force.

While washing, Tang Ming told Shu Yiting.

The latter gave him a blank look, but did so.

It took more than half an hour for the mushrooms to be cleaned and packed in several large baskets.

Then, Tang Ming caught most of the sea fish. More than a dozen octopuses, some smaller moray eels.

Clean them out one by one.

Originally, I said that I ate yellow croaker and three knives at night, but I was reluctant to move.

Taking all the ingredients back to the camp, Tang Ming thought about it for a while and began to do it.

The system has no task, just a dinner, and Tang Ming, who has been busy all day, doesn't have such good patience to be exquisite. It's easy to handle, as long as you can eat it.

The meat quality of the aconitum and other marine fish is average, and the meat is directly removed from the bone and left to make fish balls, which the Monkey King and the Great Sage like to eat.

Steamed grouper and black sea bream with a little better taste.

The fishy smell of eel is relatively strong, and it is more suitable for thick oil red sauce. Grilled with octopus.

Porcupine Tang Ming struggled for a long time, but he was still reluctant to move, and only took the offal that was not easy to store as the ingredients for tonight.

After making a plan, Tang Ming first blanched the pig's internal organs and fished them out.

Then take out the lard and cut it into small pieces, add some pork fat, and put it in the pot together. Bring to a simmer.

Ten minutes later, a charming aroma of oil spreads across the beach.

Shu Yiting snorted, this long-lost oil fragrance, her gluttonous worms were about to crawl out.

Seeing that the oil residue began to change color, Tang Ming took some wild onions and peppercorns and put them in the oil. Then add a pinch of table salt.

After continuing to boil for about a minute, the wild onion began to change color, and Tang Ming fished it out with the oil residue.

The remaining lard, let it cool down a bit, poured into the bamboo tube that had been prepared long ago.

It's a pity that even if there is no waste at all, a porcupine cannot produce oil like a domestic pig, and all of it is just a small bamboo tube when collected. was regarded by Tang Ming as a treasure and put it away.

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Sorry sorry, this chapter is late