"Hey, are you a starving ghost reincarnated?" Yang Meng looked at Pan Peiyu and said, Pan Peiyu didn't reply, but was playing with the noodles in his mouth.

"What's going on with him?" Lu Guoqiang asked Xiao Peng and the others, "shouldn't they be hungry like this?"

Xiao Peng explained with a smile: "I haven't eaten staple food for five days, and that's it." ”

Pan Peiyu's mouth was full, and after listening to Xiao Peng's words, he said vaguely: "I want to sleep with steamed buns now." On this day, eating delicacies from the mountains and seas every day is as sinful as being hungry every day. After saying that, he continued to stuff noodles into his mouth.

It was useless for Pan Peiyu to surrender, so he still let Xiao Peng and the two live on the island in tow. The reason: the shelter that has been built so hard cannot be used. In the past five days, I don't have to worry about eating and drinking, but for the dining habits of Chinese people, it really can't be without staple food! At least Pan Peiyu can't stand it. Eating these fish, shrimp, crabs, and the like every day is really not satisfying!

When he returned to the boat, the first thing Pan Peiyu did was to ask the kitchen to order a bowl of noodles for himself and take a big bite into his mouth.

Lu Guoqiang listened to Xiao Peng's words and said with a smile: "Xiao Pan, can't you survive in the wild?" haha, let me tell you, all the crew members on our ship, one is counted as one, and they will definitely not worry about eating and drinking if they are thrown on such an island." ”

Pan Peiyu nodded in agreement with Lu Guoqiang's statement: "I really believe it." It's a pity that there are only two methods, either boiled or baked, but it's a pity that there are a lot of good things. ”

"Good things, what good things?" Lu Guoqiang asked curiously.

Xiao Peng pointed to the fresh-keeping cabinet in the kitchen and said, "Oh, it's all there!"

Lu Guoqiang is one, both eyes are lit up, not to mention those big razor clams, the key is that there are at least hundreds of sea cucumbers in it, and the length of each one must be more than 30 centimeters. Although it is also a sea cucumber, it is not the kind that we have in China all year round, and it should be a native species of the South Pacific.

"Boss, where did the sea cucumber come from? There are so many? It's still so big?" Lu Guoqiang asked, Lu Guoqiang is old, and he has to eat sea cucumber to nourish his body when he has nothing to do at home, so he is very interested in seeing sea cucumbers.

Xiao Peng grinned: "There are more such things on the beach over there, and now is the time for the sea cucumbers here to 'hibernate', go to the cracks in the stones on the island to pick them up, I can pick you up." ”

Lu Guoqiang's eyes lit up: "Can I pick it up?"

"Of course, anyone who wants to pick it up can do it, we can't leave now anyway. Xiao Peng nodded.

Lu Guoqiang hurriedly said, "Boss, then I'll go pick up some." This wild sea cucumber is a good thing. ”

Pan Peiyu, who had not spoken, heard this but said: "Old Lu, don't go, it's too dangerous in the sea." ”

After hearing this, Lu Guoqiang was puzzled: "What? Is there a shark there?"

Pan Peiyu nodded: "There are sharks, but sharks are really not scary, what is terrible is that there are a lot of trigger fish there!

Most people think sharks are scary, but those who play diving will tell you that trigger fish are even scarier. There is a saying in diving circles: as a diver, you can not know any fish, but you must know the trigger fish.

The first question that all beginner divers ask is: Do sharks eat people? Too many people watch movies that ask this, and the probability of this shark attacking people is actually about the same as buying a lottery ticket and winning the 5 million jackpot.

But the triggerfish is different. How many people have been attacked by sharks? But the attack of triggerfish 。。。。。。 Almost every diver who encounters a trigger fish has been harassed by this thing. The character of this trigger fish is related, and it is described in eight words, that is, "competitive" and "very family-oriented".

The home of the trigger fish, usually near the sand next to the coral, its territory is conical all the way to the surface of the water, and if someone invades its territory, it will come out and fight back. Especially now that it is the breeding season for triggerfish, they become very restless, and they strictly protect their home.

Don't underestimate the attack power of the trigger fish, although this fish is about 40 centimeters long, but it is a fish of the order of pufferfish, in the ocean, everything that is linked to the fish of the order of pufferiformes, has a good tooth, even the flippers can bite through! And in the sea this thing is like a small cannonball, and it is really unbearable to hit one.

Lu Guoqiang naturally knew the horror of the trigger fish, and his face changed after hearing it.

Xiao Peng said with a smile: "Lao Lu, you really like this thing, take it out and dry it for a while, and these sea cucumbers are all for you." ”

Lu Guoqiang was stunned when he heard this: "Boss, how is this embarrassing?"

Xiao Peng said with a smile: "Westerners don't like to eat this thing, they think that sea cucumbers are insects, and they use them as bait for fishing, and they won't soak them when they dry them, and fresh sea cucumbers can't taste good with Western food." Many people in our country went to foreign countries and found that there were sea cucumbers everywhere and no one wanted them, so they picked up sea cucumbers for processing and sold them to China. The cost is very low, but the price is surprisingly high, after all, there are such gimmicks as 'wild' and 'natural'. It's not strange to sell 'wild sea cucumbers' in Western countries, but it's strange to sell sea cucumbers that aren't wild, and how can anyone breed this thing in a foreign country? Anyway, these two days are idle, let's make dried ginseng and take it home. ”

Lao Lu happily went out, and at least half of the people on the boat went to fish for sea cucumbers. This person has a lot of strength, and when he arrived the next morning, Xiao Peng saw the sea cucumbers they had fished back, and he himself was dumbfounded: "Damn, how many have you picked up? Didn't you pick up all the sea cucumbers there?"

"Of course not, boss, I still understand the truth of resource protection, there are many, many more!" Lu Guo explained: "The fishery resources here are so good that I can't pick up all the sea cucumbers." I suspect I've arrived in a sea cucumber nest. ”

Xiao Peng smiled: "Okay, let's deal with these dried sea cucumbers, let's go dry ginseng." ”

"Ah? Drying sea cucumbers on the deck of such a luxury yacht, boss, isn't this very good?" Lu Guoqiang was stunned, think about it, a row of swarthy sea cucumbers on the deck of such a superyacht?

Xiao Peng waved his hand: "Let's go, now there are no outsiders on the ship, they are all their own people, they are not so particular, just clean up the deck in the end." Fight alone, let the kitchen people come out to help, and boil these ginseng ginseng in seawater!"

In the mouths of fishermen in northern China, the freshly caught sea cucumbers are generally called 'roller ginseng', and these sea cucumbers that are not salted or steamed in a pot for further processing are called 'skin ginseng'.

In fact, there are many ways to make dried sea cucumbers, the most common way is to use fresh water to boil and control the water, and mix well with salt after cooling. After salting for eight hours, remove it, add plant ash and mix well, and then let it dry naturally. Of course, with the development of science and technology, they have begun to use plant ash instead of plant ash, but directly dry it with ultraviolet rays.

Xiao Peng's method is to pull the jar salt sea cucumber, which is called the jar salt sea cucumber after it has been steamed and boiled with seawater. Generally, ginseng should be boiled in seawater for two to three fires, adding up to more than an hour. However, nowadays, for the sake of efficiency, some people generally boil it for five minutes and then sprinkle it with salted salt ginseng.

Xiao Peng did not make salt cucumber, but made light sea cucumber------ boiled sea cucumber with seawater and dried naturally, without re-wrapping it with salt, which is called light sea cucumber.

The reason why Xiao Peng does not make salt cucumber is because there is no unified salt scale for this sea cucumber wrapped in salt, and the production of salt cucumber is divided into one salt, two times salt, five times salt, etc., because there is no unified standard, it is easy to appear similar to the Zhang family's sea cucumber, and the salt is equivalent to the Li family's three times of salt.

In fact, there is another kind of light sea cucumber, called pure dried ginseng, also known as unsalted ginseng, which is boiled in fresh water and then made. This is a processing method that originated in the Wa Kingdom. The processing technology of dried sea cucumber is in the leading position in the world. This processing method requires high equipment and processes dried sea cucumbers through low-temperature dehydration and drying. Xiao Peng didn't have these equipment, so he still used the traditional method of making light sea cucumbers.

It is not difficult to make light sea cucumbers, but it is troublesome: remove the internal organs of sea cucumbers, wash them and boil them, cook them for 40 minutes to an hour, and then take them out and dry them.

There is a helicopter platform over the 'Yanhuang', Xiao Peng has people lay out a mat here, put the sea cucumber on it, turn it once in half a day, dry it all the time for five days, put it into a sack when it is six or seven dry, put it in a cool place and steam it for two or three days, then take it out and continue to dry, and then put it away and steam it until it is completely dry.

This steaming is a step used to make all dried seafood, and it is not steamed in a large pot. The process of putting the half-dried seafood in a sack or wooden box to cool is called steaming.

Xiao Peng anchored at the beach for another two days, until Lu Guoqiang told him that the tropical cyclone had passed through and was now heading in the direction of the Wa Kingdom. 'Yan Huang' is ready to continue on its way.

This is good news for Xiao Peng, too much time should be wasted here, and then it is time to hurry up, otherwise what if the game is delayed?

The Flame Yellow finally started again and continued its way towards the Stars and Stripes. Lu Guoqiang devised the most suitable route: through the Marshall Islands, through Hawaii, and directly to Los Angeles.

Time is getting tight now, and fortunately the 'Yan Huang' is fast enough, but even then, it will take about fifteen days to sail!

However, it must be said that the crew on the ship is really good hands, and after traveling day and night, it only took fourteen days to finally arrive in the Stars and Stripes Country.

The place where the 'Yan Huang' arrived was Los Angeles, and it was different from the Wakoku: when he was in Wakoku, he was anchored in the port of Tokyo, which was used for both passengers and cargo. In Los Angeles, it is directly anchored in the cruise home port.

This is the right Nima, the cruise home port! This is where the 'Yan Huang' should be!