Chapter 13

I cleaned the three new glass bottles and put them away. I changed the crops in the planting pots and took some wood, leaves and iron products from the storage box. This time I was going to make some fishing nets. The diagram of this thing has been opened a long time ago, but the material storage capacity has not been increased before going to the island, so I didn’t dare to make it.

I saw it on Li Mu’s floating board before, and I asked about it when we were chatting at dinner. He said that this thing can perfectly free up his hands, at least he doesn’t have to bend over the edge of the floating board to pick up the sieve every day.

However, according to the statistics of the time he used the fishing net, although it was easier, the income was indeed not as much as that of pure manual labor, and was probably only two-thirds of that of manual labor. This income might also be related to his laziness in collecting materials in the fishing net. He only collected twice a day, and it was possible that the fishing net was full without him noticing.

What surprised Qiao Sheng the most was that Li Mu told her that if she wanted to install it, she could just tie it up with ropes like installing a float, and try not to nail it down, and wait until the float was expanded to the size she needed and was completely formed before reinforcing it.

As for why he emphasized this, Li Mu just said it was a lesson learned the hard way. Qiao Sheng understood it immediately. He must have made the fishing net early, but was afraid it was not strong enough, so he nailed it with iron nails. When he reluctantly dismantled the fishing net with the expansion board, it must have been broken. At that time, there were few materials, and it was painful to waste a little.

After Qiao Sheng made his guess, Li Mu could only sigh and eat a lot more at dinner that day. He completely turned his sorrow and anger into appetite, which made Qiao Sheng very happy.

Although there are a lot of supplies now, I don't know when I will encounter an island again. I can also use the sieve to get wood and other supplies on the floating board, but the quantity is obviously not as much as what I get by cutting trees on the island. Qiao Sheng decided to be more careful and made a total of ten scavenging nets after working for a long time.

Now the floating board is 4*4, and eight scavenging nets are installed on the two adjacent sides. Looking at the empty space in the middle of the intersecting scavenging nets, it feels awkward no matter how I look at it, and I always feel that something is missing. Finally, I tied another scavenging net in the empty space, and it looked a little neater.

In order not to break the neat appearance of the current float, she put the remaining scoop net into the storage box. When there are more materials, she will make four more and tie one side.

When more floats are built and the boat is bigger, the scoop net can be laid flat. That will be the real liberation. Who will still use the scoop at that time? Carrying it on your shoulders every day and walking around the scoop net around the float, it makes you feel happy.

At this moment, Qiao Zhen, the worker, still has to work hard on the float. After expanding the float, he started to take out the cotton and ramie that he had planted in the past few rounds, and made clothes and cloth.

These things are still fresh when they are just harvested, but they are no longer fresh after they are made into clothes. As long as the daily necessities are not worn out, there should be no problem.

Qiao Sheng did nothing else that day, but kept packing her storage boxes. Each storage box stores different things. Raw materials are placed in one box, and large-volume materials such as wood boards and leaves occupy one storage box each, which makes it convenient to find things later.

Food is placed in a separate box. Now there are few types and they are all piled together. When there are more things in the future, they can be placed separately according to raw food and cooked food, or according to meat and vegetarian food. It depends on what kind of food can be collected in the future.

Next to the seeds in the planting pots, there is a separate storage box filled with all kinds of seeds. After the peppers and corn are harvested, they are put into the food box. Cotton and ramie are first put into the seed storage box after harvest. When a certain amount is stored, they are made into finished products and then put into special storage boxes.

These storage boxes are placed in different locations according to their convenience. The food boxes must be close to the stove and dining table, the seed boxes must be placed next to the planting pots, and the storage boxes of other materials are concentrated on the open space. In order to facilitate access, Qiao Sheng also took a machete and worked hard to carve words on the storage boxes.

After everything was packed up, it was already afternoon. For lunch, I was busy organizing, so I just took some cooked food from the storage box to fill my stomach.

The water filter has been working for three rounds in the past half day. The water tank containing fresh water has been filled up long ago. Qiao Sheng also took a large banana leaf to cover it to prevent it from being exposed to the outside and getting dirty.

Seeing that the fresh water and salt are increasing, Qiao Sheng now does not want to stop the water filter at all. It is best to work endlessly when there is sunshine.

One of the two water tanks was filled with coconut water before, and now it has been emptied by Qiao Sheng. All the containers that can hold liquids on the float have been filled with coconut water. There are really a lot of bottles and jars.

The empty water tank was also used to hold fresh water. It felt like it would take no more than two days for the tank to be full, so she wouldn't have to be so stingy with water.

Qiao Sheng felt a little tired at dinner time. She had been busy all day, and her breakfast and lunch were too simple. So she decided to reward herself for her hard work with dinner.

In order to extend the shelf life of the fish she caught before, she grilled them on a simple grill. The fish soup she had made these days was made with grilled fish. Although it wasn't bad to drink, it was still far from the milky white fish soup made from fresh fish.

Now that I have some free time, I can definitely catch some more fish and cook some fresh fish soup. Unfortunately, I didn't collect any pepper on the previous island, otherwise it would be even better if I added some pepper powder. I can't stop thinking about it, the more I think about it, the more I want to eat.

At this time, greed completely defeated laziness. Qiao Sheng took the materials and started to make a fishing rod. Fishing is also a job that depends on proficiency. If you catch a lot of fish, you can cast and collect the rod very quickly. After a while, there were five or six more fish on the floating board behind you.

Adhering to the principle of not wasting, I put aside the half-durable fishing rod and collected all the newly caught fish. I will cook soup with one tonight and keep another one to cook tomorrow.

The remaining fish were scaled and cleaned of dirt. Salt was too expensive, so I didn't want to pickle them. I just put a rope through the gills and mouths of the fish and tied them to the rack. Since we have drying racks, it is very convenient to dry fish. We no longer need to grill all fresh fish to improve the freshness. It always feels weird to cook soup with grilled fish, which is completely unsuitable for the stomach of the national baby.

The fish soup for dinner was also a simplified version. A big fish was cut in half from the spine, and a few cuts were made in the middle. The main reason was that the iron pot was not large enough to fit the whole fish. First, the fish pieces were fried on both sides with coconut oil to ensure that the fish meat would not fall apart.

The fried fish meat and fish head were moved to the clay pot used for cooking soup. Fresh water was added to start the cooking. After the pot was boiled, salt was added and some kelp was added. As a habit, the meal would be uncomfortable if there was no green in it.

The corn and sweet potatoes had already been cooked in the iron pot. Since the dirt on the surface was only washed with sea water, Qiao Sheng still peeled off their skins before putting them in the coconut bowl. This should be her last stubbornness for cleanliness and hygiene.

The cooking was simple, she cut some wild boar liver and chili peppers, threw them into the pot and stir-fried them, and it was barely stir-fried with chili peppers. I took a bite of it right after it came out of the pot, and it tasted a bit fishy and a bit old, probably because it was fried for a long time. This dish was a waste of her chili peppers, salt, and the water used to wash the pig liver.

It seems that before she has more seasonings, she should not touch dirty things and just eat meat.

She poured the fried pork liver with pepper into the toilet to refresh it, and took out wild boar from the storage box again, still slicing it and adding pepper. This time the taste is much better than the fried pork liver just now.

Qiao Sheng was still thinking about it during dinner. When she took out the wild boar just now, she saw that there were still a lot of uncut pork halves in the storage box.

Forget about making bacon, it requires too many seasonings, and she is too poor now, so she doesn't deserve it.

The main reason is that the wild boar she got this time was a bit too much. When the two of them went to the island at the end, she and Li Mu didn't restrain themselves from killing wild boars. They just went up and killed any wild boars they saw. The two of them worked hard, and they actually hunted and killed four or five wild boars in the second time.

She still had a lot of the internal organs left, but the pork liver she fried today basically made her give up the idea of ​​cooking animal internal organs before she had more supplies.

You can't think too much, thinking too much hurts your spleen and worrying too much hurts your stomach, especially when you are eating, thinking too much will affect your appetite, so you should just eat the food in front of you.

After washing the dishes and taking a break after dinner, while it was still light, Ms. Qiao, who was always busy, started to tidy up her food storage box.

Looking at the five pieces of pork placed in a grid in the box, she decided to divide some of them while it was still early, otherwise she would be exhausted if she piled them all up tomorrow.

As for cutting the pork, it seemed quite simple to see Li Mu cutting it, especially when Qiao Sheng was holding the new kitchen knife that someone had made for her. With the first cut, she cut off the pork fat. This cut could only be described as silky smooth, which instantly gave her more confidence, and she completely forgot about the embarrassment of cutting on the pork bones.

Sure enough, the second cut was a slippery slope. In order to separate the ribs from the front and back legs, it took a lot of effort. Qiao Sheng, who didn't know the structure of wild boar bones, cut on the bones with every cut. Fortunately, she changed to the machete the first time she cut on the bones. With such a state of cutting on the bones, the new kitchen knife might not be able to withstand it.

Finally, there was really no other way, so she just shaved the meat and bones with her hands, and then she used a kitchen knife for delicate work, but it was not a professional boning knife after all, so it was still a bit laborious to cut. It took Qiao Sheng nearly two hours to cut this half pig.

After cutting everything, looking at the various parts of the wild boar spread out on the banana leaves, the only thought in her mind was that every profession has its own specialty, and being a butcher is really not easy. This is a physical job, absolutely a physical job!

It took two hours to cut half a pig, and there were still four and a half pigs to be cut. She was tired both mentally and physically. Considering that tomorrow was also a day with tight schedule and heavy tasks, Qiao Sheng decided to cut another half pig tonight, so that she could boil the lard tomorrow morning and cut the remaining three and a half pigs.