After being stranded on a deserted island, they all plotted against me

At this moment, Zhang Liu was using a branch to pry up a piece and put it into his mouth.

Beside him were other girls who looked like they were checking out the poison testing tools.

The freshly cooked pig blood was like hot tofu. The outside had returned to its warm state, but the inside was definitely not something Zhang Liu could swallow in one gulp.

After seeing Qin Ruoyan and Qin Ruoshuang coming back, he underestimated the temperature of the pig's blood and started laughing while breathing hot air, waving the branch in his hand to welcome them.

This successfully caused the girls around to burst into laughter, and Xiang Wanying handed over a bamboo tube of mountain spring water to help cool it down.

After Zhang Liu swallowed the first mouthful of pig blood in a very embarrassed manner, Qin Ruoyan and Qin Ruoshuang also came to the crowd.

The team of one man and eight women completed the assembly and began to prepare lunch.

Chapter 338: All-you-can-eat life on a deserted island

At present, both the big and small wild boars have been completely cut into pieces.

Maybe because the name contains the word "wild", there is only a little bit left after all the fat in the belly is taken out, and it is piled on a banana leaf. Even though there is a lot of red meat on it, the estimated weight is only about five pounds at most.

Zhang Liu didn't know where the most tender tenderloin and large tenderloin were. He even planned to cut off all the red meat he saw.

But Anya, who has a magical beef farm at home, understands.

Seeing that Zhang Liu was about to squander the resources provided by nature, she suddenly became anxious.

Under Anya's personal command, two pieces of tenderloin were removed separately, processed into small strips of meat as thick as two fingers, and placed on banana leaves for later grilling.

The shoulder muscle is located near the chest. The texture of the shoulder extends along the torso, so there is thin layers of fat between the muscles.

This is the theoretical statement of An Huiga Xiaoniu Ya, the heir of a cattle-raising family.

But after Zhang Liuliu cut it off, no matter how many times he looked at it, he did not feel any white fat on the meat.

However, it is said that this crispy texture will be the stir-fried meat in the evening, so Gu Qingrou directly wrapped it in banana leaves and "sunk it in the river".

Both the big and small pigs have twenty-eight ribs each. The large pieces of meat have been cut into sizes suitable for smoking and marinated in advance. The same treatment is given to the spine, which has been chopped into fist-sized pieces. All the meat near the spine has been picked out bit by bit by Zhang Liu.

As for the large piece of pork belly under the spine, it was cut off directly.

It will serve as the most filling food at noon and in the evening.

Zhang Liu directly cut off half of the pork belly and planned to eat it at noon, and sank the other half directly into the river, planning to eat it in the evening.

As for the meat on the eight pig trotters, he cut off the meat that could be cut and marinated it. The meat that could not be cut or was too troublesome to cut was left directly on the bones in preparation for the later underground stove grilling plan.

The eight pig's trotters still had hair on the bottom. Since it was too late to cut after skinning, they had to be kept with the hair. Zhang Liu planned to roast the hair off with charcoal fire and then stew them in a small clay pot.

The remaining items that were more difficult to deal with were two hairy pig heads, two hairy pig tails, two pig testicles and pig penises, which were also directly sunk into the river.

To prevent spoilage, any meat or bones that had not been salted or cooled in the river were smoked on the smoking racks in advance.

This is also the reason why Qin Ruoyan and Qin Ruoshuang can see the smoke.

As for the two pig intestines and two piles of internal organs that had been in the river for a while, they would be dealt with in the afternoon.

I have to prepare lunch first, so I don't have time to deal with it.

After all this consumption, half of the large bamboo tube of salt that Anya and Gu Qingrou had prepared together and the remaining salt had been used up, which was at least two kilograms.

After Qin Ruoyan and Qin Ruoshuang came back.

The two spices they brought out, mint and pepper, and the tamarind fruit seasoning that brought a sweet and sour taste, received unanimous cheers from the crowd.

Everyone started preparing lunch excitedly.

Even girls who can't help will squat by the side and watch.

Because it's pork!

It is neither lamb that is completely lean but has only a little fat, nor is it rabbit that is completely lean meat with the fat taste only in the internal organs.

The word "pork" naturally gives people a sense of "oiliness" and "fullness".

These two feelings added together, that is "satisfaction!"

As for today's lunch, it was naturally extremely rich.

Each person gets half a skewer of grilled tenderloin, and each piece of tenderloin is finely marinated with tamarind and egg yolk jam, crushed black pepper and salt.

The gravy splashes when you bite it, and the texture is soft and tender.

Of course, if it’s just tenderloin, that wouldn’t be enough.

After all, a pig normally only has a little over a pound of tenderloin.

Zhang Liu estimated that the total weight of the tenderloins from the two wild boars was no more than two kilograms.

If you count it for each person, it's a little over 100 grams, and it's only enough for half a string.

But wild boars don’t just have tenderloin.

The tenderloin skewers are very precious and there is only a little bit of it, but there is a lot of pork belly!

After Zhang Liu defined all the meat on his belly as pork belly, its weight was at least ten kilograms!

Moreover, pork belly itself is a mixture of fat and lean meat side by side.

Although it looks like only three flowers after peeling, it still cannot hide its characteristic of "sizzling with oil" after being roasted.

Although pig blood may not look attractive, after being stewed thoroughly, its soft yet chewy texture is very popular among girls.

They also invented a way of eating the pork belly by dripping lard from the roasted pork belly into the dish, which makes the pork belly soft and chewy, and instantly adds oiliness and a refreshing taste that is easy to swallow.

For the staple food, first put yellow-white fat blocks in a small clay pot and fry them until they start to sizzle with oil.

Then add the thoroughly roasted taro cubes and roll them, finally add sea salt to season and stir!

A bowl full of lard mixed with taro is the perfect combination of carbohydrates and fat.

However, there is one thing that everyone has to admit.

That is, both the pork and fat of the wild boar have a strong smell.

Adding crushed black pepper as seasoning can indeed make the taste less noticeable at first, but the characteristic of black pepper is that the taste is strong for a short time and lacks subsequent strength.

When the smell of wild boar surges up from the mouth, mint water made from mint leaves and fruits such as tamarind and egg yolk fruit that can be eaten at any time play an important role.

During this meal, everyone stuffed their food into their mouths in big mouthfuls without stopping for a moment.

Because there is just too much food!

They didn't have to worry about finishing the food, and indeed, no one had finished eating.

"Sister Wanying...you eat it." Xiang Lingying handed the last skewer of pork belly in her hand to the head maid beside her with a bitter face.

Half an hour ago she felt that this thing was super delicious, but now it was a little greasy and smelled too strong, and she even didn't want to eat it.

If Xiang Lingying hadn't been able to take a sip of mint tea to relieve the greasiness while speaking, she would have felt like she was going to get sick from eating too much meat in such a short time...

She had never imagined that she would be able to eat so much meat on a deserted island that she felt sick...

Thanks to him...

Looking at Zhang Liu, Xiang Lingying's eyes became even more gentle.

"Hmm..." Holding the pork belly skewers, Xiang Wanying immediately looked bitter.

Then the head maid turned her eyes to Zhang Liu who had already taken over the twelve skewers of grilled pork belly.

"Sister Wanying...you...you won't let me take the thirteenth string..."

After being forced to eat a pile of pork belly, Zhang Liu now feels like his entire body is pork belly.

But looking at Xiang Wanying's pleading eyes, he still silently reached out and took it, bit it hard in his mouth, and then swallowed it.

Zhang Liu also felt that the pork belly no longer had the sweet and juicy taste it had before, and instead only had a "greasy..."

Chapter 339: Keep Warm and Think About That (Monthly Ticket Rewards and Additional Chapter 34)

After lunch, everyone chose to give up all their work arrangements for the afternoon and lay down under the shelter.

They looked at each other, and then everyone collapsed on the bed and began to rest.

They were indeed very busy from the morning to noon. Now that the food had been basically preserved, it was a good time for them to rest and recover their strength.

After consuming a large amount of the three elements of fat, carbohydrates, and protein, everyone's body enters a state where blood sugar rises rapidly, helping them to fall asleep.

The two little wild boars tied to the tree also turned over quietly and lay down to sleep after they got tired of calling out.

One on the left and one on the right, the two little wild boars avoided the wounds and touched the ground.

"Zhang Liu, what should we do with the little wild boar?" Anya asked while lying next to Gu Qingrou, who smelled of roasted pork belly with black pepper.

"Well... just feed it with grass roots or something. If it wants to eat it, keep it alive, otherwise it will die from the food." Zhang Liu answered with his eyes narrowed while lying on the hammock.

He had thought about this before, but had never made up his mind. After all, pork, a high-protein and high-fat food, is indeed a very rare treasure.

But if you want to exchange it with some taro or something like that, it’s hard to tell whether it’s worth it.

Right now, people can eat until they don’t want to eat anymore, not because there is really enough food, but because there is a lack of means to preserve the freshness of food for a long time, so they can only grit their teeth and eat as much as they want.

"Okay, then you help hold them down this afternoon while I eat them!" After hearing Zhang Liu's affirmative answer, Anya suddenly became excited and said, "Then the meat production will definitely increase rapidly!"

"hiss……"

After hearing Anya's words, Zhang Liu, who was also a male, subconsciously clamped his legs together and reached out to cover his brother. It took him a long time to come back to his senses.

"Let's wait until their legs are healed." Lying beside Qin Ruoshuang, Qin Ruoyan said softly, "If they move around after being injured, the wound on the back of the pig's leg will tear again."

"Well... okay." After hearing the advice of Doctor Qin Ruoyan, Anya, whose mind was full of "ideas", sighed slightly helplessly.

"Wild boar viscera are also very easy to spoil. Let's eat them tonight!" Zhang Liu scratched his head and whispered, "By the way, can you accept pig brains?"

In his opinion, pig brain is a good thing, full of fat and nutrients, but most of the girls rejected Zhang Liu's words.

In the end, only Anya, Xiang Wanying and Qin Ruoyan could accept food like pig brains and pig eyes...

Moreover, as the head maid, Xiang Wanying was stared at in surprise by her own young lady for a long time...

During the chat, Zhang Liu, who ate the most pork belly, fell asleep first.

Then the other girls also closed their eyes one after another and fell asleep.

Before dusk, the sun has already set and is no longer as scorching as it was at noon. As the temperature changes, the air pressure difference also changes.

A gentle warm breeze blew slowly, pulling the leaves exposed at the edge of the shelter and causing them to shake slightly.

Zhang Liu also opened his eyes with great comfort. It felt really good to have a good sleep after eating, drinking and sleeping.

Lying in the hammock, he was too lazy to even move a toe.

Staring blankly at the ceiling that blocked the sunlight above his head, Zhang Liu began to think about what he would do next.

The brains and eyeballs in the two wild boars' heads must be dug out in advance, cooked, and then eaten.

The tongue, ears, and nose, these three parts should be cut off separately and cooked in hot water before eating.

As for the pig's head, you should find a way to remove the hair on it and then stew it!

After all, there are such big pieces of pig cheeks and chin on it.

But as for the pig head, we will have to do it tomorrow. After removing the hair today, we will rinse it in running water in the river for a day.

After all, there are a lot of blood and congestion inside, so it's always good to flush it out.

The body proportions of this wild boar actually surprised Zhang Liu a little.

According to his original experience in buying vegetables, the pig's hind legs should be much larger than the pig's front legs, after all, they play a supporting role.

However, the body proportions of a wild boar are nearly 70% in the front half, while the hind half, which should be thicker, is only 30%.

This is also one of the reasons why Zhang Liu was unwilling to give up the wild boar head.

This thing is really too big...

I guess there is more pork head than tenderloin...

After planning how to eat the wild boar's head in my mind.

He began to think about preparing dinner, but the most embarrassing thing at the moment was that the small clay pot was not big enough.

In order to fire a large clay pot in a short time, the first thing to get is the raw material of red clay.

It is currently located at the bottom of the south side of the mountaintop pool.