God-level foodie desert island survival

"I'm leaning on it. Who told me that this is not true, I have hallucinations?

" "Coincidentally, I also have hallucinations, I, Nima, came to see the scumbag starving, what the hell is

it now?" "I just want to know, how many catties are in this pot, what about the international friend who bet just now, I heard that you will visually inspect, hurry up and visually inspect it, is there two catties?"

"Seek visual inspection, allow you to use ten catties as one catty!"

Except for the eighth, I have never witnessed the live broadcast of eating Xiang, and this time I can finally catch up with the heat!

"" I guess the international friend has fainted in the toilet with excitement.

"As a person who grew up by the sea, I just want to know, is the desert island too rich in resources, or the scumbag will see through, this Nima is completely unscientific, pit shipment." And it's just turned over such a thin layer, if I change it, I can receive at least half more.

"I want to go, who told me not to starve to death when I went, you come out for me, I promise not to kill you!"

......

The barrage comment was even more popular than Tang Ming expected.

At this moment, he has no intention of delaying the stimulation of the audience. After a short rest, he began to take the harvest out of the pot and arrange them in a row.

Mussels, eight, the smallest three fingers wide, the largest is bigger than a palm, these eight alone, at least more than five catties.

Clams, too lazy to count, most of them are this stuff anyway, about 30 of the best, the size of eggs, and the small ones are placed together, occupying half of the shade of the coconut tree.

Clams, a little less than clams, can be counted as the king of razor clams there are about 20, all of which are the thickness of thumbs. There are dozens of small ones.

The number of conch and mussel is about the same, but the size is not small, and it adds up to at least two catties.

There are nearly 20 scallops, and the size is relatively uniform, about the same as a bun.

In addition, there are some shellfish that he can't even name, and there are more than a dozen.

Neatly arranged, all kinds of shells are like peacocks on the screen, surrounding the coconut trees to form a beautiful picture.

While all the audience was amazed, there were also many seafood experts who were swallowing their saliva.

Regardless of the quality, this is all pure wild goods, which are not at all comparable to those raised in captivity.

In terms of quality, egg-sized clams and thumb-thick razor clams are all good goods that are difficult to buy with money. Even if you don't eat it, it can make people salivate.

Ding!

【System Task: Daily Poisoning...... As a host of the God of Food system, you can't slack off on every meal in any environment, please complete a simple food within two hours. After

controlling the drone for five or six minutes, the system task that Tang Ming guessed finally came.

Looking at the things all over the ground, Tang Ming didn't dare to waste any more time, even if he didn't mention the system's harshness on food, he himself would not watch the best ingredients being wasted by himself.

Quickly gathered the shells together and put them into a pit on the beach that was a short distance from the waves, Tang Ming turned around and went into the forest, and it took about half an hour to pick up a lot of dry firewood from the branches, and also picked a few large palm leaves.

Then he took the sapper shovel and cut down a few sturdy twigs, stripped off the outer skin, put them in an iron pot and compared the lengths, and cut them to a distance just enough to put down from the middle.

Then he circled around, chose a coconut tree with relatively large shade, and dug a rectangular pit in the sand not far from the tree.

Find a few rocks and build a stove.

At this point, the cooking preparations are ready.

At this time, it is not early.

Raising his eyes and glancing at the woods where Shu Yiting had left in the distance, Tang Ming hesitated for a moment, but still walked towards the sand pit where the shellfish were placed.

Handling seafood is a time-consuming task.

But before that, he still did a screening of shellfish.

As a delicate person, of course, the ingredients are only the best to match him.

Soon, the mussels above the palm, the egg clams, the conch, the scallops, and the razor clams were put back into the pot by him. Dragged to the beach.

If catching seafood is still unfamiliar to Tang Ming, then handling seafood can be regarded as an instinct of his.

Seafood and other things, after death, are not processed in time, it is easy to absorb the taste and impurities of seawater and become bitter and salty.

So for many people who don't know how to deal with it, the best thing to do is to put these shellfish in the pot directly.

However, in this way, the sediment and other substances in the shellfish will adhere to the meat, and the taste will be affected by eating.

Some people will put shellfish in clean water for a period of time to spit out the sediment and then cook, this method will indeed be much less sediment, but there is also a disadvantage, shellfish activity is reduced, and the eating lacks the elasticity that it should have.

In order to bring out the best in the shellfish, especially in the absence of clean fresh water, the most important point is to be fast.

While the activity of the shellfish is still unchanged, find the sand sac and impurities on his body, and quickly remove them. A simple wash will not contain sediment, nor will it be too salty or bitter.

At this moment, Tang Ming also took this instinct to the extreme.

The sapper shovel gently pried open, opened the shell, didn't need to look at it, cut off the shell pillar along the skirt, and then used a small wooden stick to poke it into the shell meat accurately, and gently squeezed it, and the inedible visceral impurities were squeezed out.

Then rinse twice in seawater, dry the seawater and put the shells back. The processing is complete, and the whole process takes no more than five seconds.

Even so, it took more than ten minutes to process everything that needed to be processed.

Wash the pot and fill it with a small half pot of seawater. Tang Ming returned to the coconut tree and put the pot on the stove that had been built before.

I picked up some dead branches and leaves around, and pulled some palm tree fluff to make a fire, and after a few clicks of flint, the flames came out.

He stuffed the slow-burning igniter into the pit under the stove, added a few handfuls of dead branches, and the fire soon broke out.

Then Tang Ming took the small branch that had been peeled before, started from the middle, and put it on both sides of the pot in turn.

After a few strokes, the branches were lifted across the water like a steamer.

After waiting for a few more minutes to take care of the fire, the seawater in the pot finally boiled.

Glancing at the woods, Tang Ming called up the system panel and glanced at the countdown of the task, there were only twenty minutes left.

"It looks like you don't have that kind of blessing!"

muttering to himself, Tang Ming put all kinds of excellent seafood that he had just processed on the palm leaves, chose a palm leaf about the size of a pot and put it on the cage drawer, and began to put the seafood on it.

The unripe conch and mussels are placed on the bottom layer, covered with palm leaves, and then scallops and clams. After that, spread another layer of leaves and arrange the clams neatly. The pot is basically already piled up.

Finally, use a few large palm leaves as the lid of the pot.

Succeed with flying colors.