Chapter 471 Oil Residue
[What the hell is this? ]
[Wait, when was this grass put into the bark frame? Why don’t I remember? ]
【Time and space are wrong】
The audience watched in confusion as Bifang took out a handful of weeds and tied them to the fish. Not only that, he also crushed them and squeezed out the juice to pour on the fish.
The rain was dripping, and Bifang washed his hands along the water from the roof. He sat by the bed waiting for the fish to cook, and explained, "This is lemongrass, a common wild spice in the Xishuangbanna rainforest. It mainly grows in the subtropics and smells like a strong lemon scent, so it is also called lemongrass."
"I picked it when I was digging bamboo shoots in the bamboo forest. I saw it and just plucked a handful and threw it into the bark basket. You may not have noticed it."
[Oh, I remember this. Lao Fang seemed to be on his way at the time. When he saw it on the road, he picked up a handful. I thought it was a weed, and Lao Fang used it as a cushion.]
[Eh, now that you mention it, I think I have some impression of it.]
[What's the use of this thing? It grows like a weed]
[Lemongrass? The name sounds familiar. I think I tasted it when I traveled to Banna, but I forgot what it tasted like.]
"Lemongrass has many uses. At first glance, it looks like a bunch of weeds growing wildly, and people who are not familiar with it may miss it, but it is also a good thing."
"The Dai people love to use lemongrass as a seasoning. They use it to wrap the marinated crucian carp and tilapia, and then slowly grill them over charcoal fire until the fish is cooked through. The fish tastes fresh and tender."
Bifang turned the grilled fish over. The fish meat sizzled and oozes oil under the scorching fire, and the fish skin curled up and turned brown.
The rich meaty aroma mixed with the light lemon fragrance will whet your appetite and make your mouth water.
[Damn, I want to eat grilled fish]
[Leaves the live broadcast room cursing]
[It’s dinner time, luckily I’ve already eaten, hehe. ]
However, only the surface of the fish was cooked, the inside of the fish was not yet cooked. Bifang stuck the grilled fish into the soil on the side and removed a piece of bamboo board to extract fish oil.
Four fish, a total of four pieces of fat fish belly, are enough to produce a lot of oil.
"In the wilderness, fat is more important than protein. If there are two equal pieces of pork, one is lean meat and the other is fat, you must choose the fat."
Bifang inserted two branches next to the campfire, tore the two ends apart, propped up the curved bamboo board, and then placed the fish belly on it.
"Carbohydrates, fats, and proteins are all sources of energy. In the short term, the only difference is how quickly they are converted. But this is actually not that important for survival in the wild."
"For example, if you are hungry and you are given a bowl of rice with sugar or a steak with protein, you will have a full meal. Only in extreme sports like rock climbing and marathons will you need sugar to quickly replenish your energy."
The fish belly is indeed the fattest part of a fish. As soon as the high temperature was transmitted through the bamboo board, it began to sizzle and ooze oil.
"1 gram of carbohydrates and 1 gram of protein both provide 4 kcal of energy, but 1 gram of fat can provide 9 kcal of energy, which is more than twice the previous two!"
"Fat has a huge energy density, and it is easier to exceed the daily energy intake under the premise of consuming the same weight."
As he spoke, Bifang recalled a survival show he had watched before.
It was in the Arctic, and one contestant hunted an entire deer with only a pocket knife.
Judging from the situation at the time, victory was almost certain. That was several hundred kilograms of meat, which could not be eaten in two months.
As a result, the next day, the fat on the deer's body was eaten by the wolverine, leaving only a large amount of lean meat, which is protein.
The environment at that time was in the Arctic, and in the Arctic, fat is the source of life.
Low temperatures consume a lot of calories. Without sugar and carbohydrates, one must consume high-calorie foods to resist. Without fat, the contestant lost 27 pounds during the physical examination on the 46th day.
Fortunately, we found other sources of fat later and did not lose the game.
But Bifang's situation is different. He is now in the rainforest where the ambient temperature is higher. The energy consumed in activities is not too much, and he can maintain balance by relying solely on protein. Therefore, he needs to use fat to do more meaningful things.
For example, soap.
"Food is never the first priority in survival. Getting water and keeping warm are. Even when there is not enough water, you should try to reduce your food intake, because eating will increase thirst."
"If you are not drinking a quart of water a day , try to avoid dry, starchy, strong-flavored foods and meats, and if you can, eat foods that are high in sugar."
[Then why do I feel like more people mention protein?]
[Yeah, everyone next door is eating bugs]
[Last time, someone ate something that looked like a white slug, and it was all bursting. He even said with a grim face that it had six times the protein of beef and was a rare delicacy.]
Bifang believes that there are two main reasons why the word protein appears frequently in front of wilderness enthusiasts.
"First, without sufficient botanical knowledge, protein is an easier and safer source of energy for survival in the wild."
"The second is that carbohydrates generally need to be obtained from plants, which are less difficult and less safe than proteins."
Catching some small animals and insects is much safer than eating some unknown berries and mushrooms.
Animals are hard to catch, but insects are everywhere.
"Protein is less cost-effective than fat, but it can still provide energy. Generally, the protein in insects is five times that of beef."
Bifang waved the fish bellies on the bamboo board. At this moment, the fish bellies had shrunk a whole circle, and a lot of fat had overflowed from the surrounding areas.
"There are many types of insects that are abundant in many parts of the world and are an important food source, and most are easy to catch with your hands, including large grubs, which are insect larvae, locusts, grasshoppers, ants and termites."
"You can find wood grubs in rotting logs, underground, and under dead bark. Locusts, grasshoppers, and ants live in temperate and tropical regions. Termites usually live in jungles."
"In the wilderness survival training of special forces, once they get lost or lose their supplies, they prioritize looking for creatures that are large in number and easier to catch, such as insects, crustaceans, mollusks, fish, and reptiles."
Bifang swept away the dead leaves beside him, and there were dense ants crawling underneath. He stuck some crumbs from the grilled fish on the branch next to him, and a large number of ants climbed up.
"Normal black ants are rich in formic acid, which tastes very sour and astringent, but they are also good things. They are natural antibiotics with super strong bactericidal and disinfecting functions. In many areas, they even surpass Western medicines, and they have no drug resistance and side effects."
"It just doesn't taste very good, it's sour first and then salty, but you can fry, boil or grill them, or you may prefer to stew them with other foods, which will make them taste better."
"You can even eat them raw." Bifang ate up all the ants on the branch in one gulp. The sour taste exploded in his mouth, making him grimace. After the sourness came a light salty taste.
"Except for large insects. Large insects can have harmful parasites. And they have barbs on their thighs that can get stuck in the throat."
[I wonder who those anchors learned this from. It turns out the ancestor of eating insects is here]
[I only learned the performance, not the essence]
"But if you really want to eat insects, you must process them if conditions permit, which means boiling them in water to kill the parasites and germs they carry."
Bifang used fish residue to attract some ants and sprinkled them on the grilled fish like condiments.
At this time, the oil in the fish belly has been completely squeezed out, and the tiny fish meat floats on a large amount of oil, crackling and shrinking into a small ball.
