For the past two days, the jar has been burning seawater on the fire, and after several additions, the jar is now full of salt brine.

Due to the fact that there are a lot of impurities in the seawater, the salt brine in the jar looks very turbid, Liu Danqing pointed to these turbid salt brine and opened the Qingye lecture hall again.

"Have you seen it, this is the salt brine boiled in seawater, which is very turbid. This is also the reason why you can't use seawater to cook vegetables and soup directly, seawater contains a lot of minerals and pollutants, if you directly replace salt and fresh water, then it is very harmful to the human body, especially the liver and kidneys. ”

"Now, I'm going to make a filter to filter out most of the impurities in the salt brine, and then boil it dry to get edible salt. ”

Liu Danqing took the can from the fire with a branch, put it aside to cool it, took a mineral water bottle, and cut off the bottom of the bottle.

"I take two paper towels first, knead them into a ball, stuff them from the back to the mouth of the bottle, and plug them tightly, I bought wettable paper towels, which won't become mushy when they meet water, so they can be used here, this is the last filter layer. ”

"Next, we take two pieces of charcoal, grind them with stones, grind them into powder, and all right, we put the finest part of the powder into the bottle, which is the penultimate filter layer. ”

"Now let's go get some sea sand, put it on a banana leaf, and then start spinning and turning! You see, there are three types of sea sand now, and the top one is the thickest, and it's useless, throw it away. The middle one is coarse, the one is spare, and the one circle on the side is the thinnest, and now the thinnest sea sand is put into the bottle, which is the fourth filter layer. ”

At this time, Xiao Weiwei had already washed the stingray meat, walked over, sat on a piece of driftwood, and stared at Liu Danqing as a filter.

"Qingqing, you are not kind, every time you do handicrafts while I go to work, I want to despise you. ”

Liu Danqing thought about it, and it was true, although he didn't have the idea of hiding his secrets, Xiao Weiwei didn't learn some skills.

He said to Xiao Weiwei embarrassedly: "Weiwei, I'm sorry, I don't care about it, I will definitely pay attention in the future." ”

"That's pretty much it, forget it, forgive you, you continue. ”

To appease Xiao Weiwei, Liu Danqing continued to make filters.

"Now let's talk about the coarser charcoal powder in the bottle, which is the third layer of filtration. ”

"Then there's the coarser sea sand, which is the second layer of filtration. ”

"Finally, there is the first layer of filtration, we first press the charcoal powder and sea sand inside, put a paper towel, and the filter is ready. ”

"Let's take a big cleaned shell as a bowl, put it underneath, and then we can start filtering, Weiwei, you pour water, not too much, stop when you see the water not far from the edge of the bottle, this seepage is relatively slow. ”

Xiao Weiwei followed Liu Danqing's instructions and began to pour water into the filter, while Liu Danqing sat on the ground and held the filter with her hand to prevent it from falling.

"I suddenly realized that I was so stupid, why don't I make a shelf and tie the filter on, instead of holding it myself, tired or not, stupid. ”

"Weiwei, stop, wait for it to fall again, you come to help first, I'll go find a few pieces of wood, make a shelf, hey, suddenly found that I was so stupid, is it because the brain is undernourished recently, and I can't turn it?"

Xiao Weiwei sneered: "If you have an IQ problem, don't seek excuses." ”

Waiting for Xiao Weiwei to take over the work of holding the filter, Liu Danqing got up and found a few pieces of wood, and set up a shelf in three clicks.

Carefully move the big shell and the filter together, put the big shell under the shelf, and the filter is tied to the shelf, okay, the two are finally free.

Xiao Weiwei shook her hand, picked up the canned food box, and continued to pour salt brine into the filter, at this time, the first salt brine had gradually penetrated into the bottom layer of paper towels.

After a while, a drop of salt brine began to drip out of the mouth of the downward mineral water bottle, and then another drop, faster and faster, and finally it was like fried beans, and the "click" sound was connected.

Liu Danqing shouted, "Little San, give a close-up of the dripping salt brine" and continued to explain.

"Seawater contains a lot of bacteria, organic matter, minerals, and now, we kill bacteria through the high temperature of boiling, and filter organic matter and minerals through six layers of filtration, so you see, the salt brine that drip out now is much clearer. ”

"After this filtering, we have to filter it again, and if it comes down twice, the grade of the salt made should be no less than the holy product of ancient salt - green salt. ”

"Weiwei, you're in charge of filtering the salt brine now, and I'll set up the grill and grill the fish. ”

Liu Danqing went to the woods and cut four thin tree trunks and came back, explaining while building a grill.

"The grill I'm going to build right now is tailor-made. We already have four pillars around the fire, and now I just need to tie two trunks to the pillars and then two trunks to the freshly tied trunks, and the frame of the grill is ready. ”

"The only thing to pay attention to is the height, not too low, the temperature is not low enough, and it can't be too high, if the flame licks into the grill, the grill will burn. ”

"Okay, the frame is set up, and then just find a few short wooden sticks and put them on the horizontal pile, and the grill is ready. ”

"I can grill the fish, and in order to ensure the taste of the grilled fish, I decided not to cut the fish on the meat and go straight to grill it. Cutting the fish meat will cook quickly, but the juice of the fish will also be lost, which will not only reduce the umami, but also lose a lot of nutrients. ”

"The fish is baked, the next step is to make soup, today I said that I want to release poison, and I must not break my word. ”

"I'm going to deal with the conch now, by the way, I'm going to cut a little stingray meat first, remove the skin, roast it on the fire, and set aside. ”

"The conch is really not technical to deal with, simple, violent, directly hit with a stone, smash it and take out the conch meat, remove the soft internal organs below, and only this section of chewy conch meat is left. ”

"Next, I'm going to open two coconuts, which are for cupping. ”

"I used the serrations on the back of the Pioneer M9 to saw the coconut open, but this time the saw was a little lower, about a fifth of the way. ”

"OK, the two coconuts are sawn, I'm going to split the conch meat in two, put it in the two coconuts, and slice the stingray meat that has been roasted for a while, and put it in the coconut. ”

"Finally, I put the two coconuts in the gap between the two big stones next to the fire, which I had set up as a stove on the first day, and now they have a new purpose besides boiling water—making soup, and finding a few stones to hold them in place, and the seafood and coconut cups are stewed. ”

Xiao Weiwei was stunned for a long time, she didn't expect that Liu Danqing still had this hand, and asked in surprise: "Qingqing, you still make this seafood coconut cup, is this delicious?"

With a greedy face, Xiao Weiwei was like a child who saw a sugar gourd seller and asked, "Mom and Dad, is the sugar gourd delicious?"

Liu Danqing smiled and replied: "Of course it's delicious, I have the most primitive coconut cup method in Qiong Province, the real original taste, but there is still one thing missing, I saw it near the camp yesterday, I will pick it now." ”

A few minutes later, Liu Danqing came back with a small handful of cleaned grass.

Xiao Weiwei saw the grass in Liu Danqing's hand and replied: "I know this, it's a spice herb, right?"

Liu Danqing said with a smile: "Although there are some differences, it is also a seasoning anyway, and the taste and effect are similar to that of thyme. ”

Liu Danqing put the herbs into the coconut cup, covered the lid, and the two seafood coconut cups were basically completed, just waiting for them to be stewed.