(third update)

After that, Xiaoyu popularized some hygiene problems in this regard for Yaya. Although the child was confused and she didn't understand bacteria and harmful substances, she understood the summary, that is, the sea water cannot be drunk directly, and even after cooking, she couldn't eat it. Actually, Yaya didn't like it either.

"Sister, the sea water is not delicious. It is bitter, salty and has astringent taste. I can't tell you what it feels like. It's so unpalatable. Moreover, the kimchi pickled with sea water is not as delicious as salted. The aunts and aunts in the village say so."

"Of course it's not delicious. Do you think there is only salt in the sea water? It has other things. Moreover, the salt boiled directly in sea water cannot be eaten directly, because there are too many impurities in it, and eating it will only harm but not good for people."

"We can't see these substances with our eyes. After eating them for a while, it seems that nothing big happens, but if you eat them for a long time, many diseases will accumulate. You must say that for so long, I haven't heard anyone say what diseases you eat by eating sea water, right?"

Yaya opened her mouth and felt a little embarrassed: "I have never heard of anyone getting any disease due to eating sea water."

"That's because people's life is too long. In the natural law of birth, old age, sickness and death, people eat grains, flying in the sky and swimming in the sea, eating everything, but there are so many diseases, and there are many incurable diseases. How can you be sure that it is not caused by eating sea water? For example, this plague, you only know that it is the disease brought by mice, but you don't know what source of these mice are spread through, right?"

Although Yaya is young, it is undeniable that what Xiaoyu said makes sense. For example, grandma's tuberculosis is caused by fever, but for no reason, how can it get fever? It is mostly because there are so-called bacteria or viruses that you cannot see around you?

"Okay, don't be too nervous. I just said that, just remember it in the future. However, we don't know how to make salt when we are facing the sea, so we are a little unreasonable. Go and bring a few buckets of sea water over. Today, my sister will teach you how to make salt."

Yaya's eyes almost fell off: "Sister, I heard it right, can you still make salt?"

Xiaoyu raised his chin proudly, "What's the difficulty? It's just a little firewood."

Although the salt she made did not meet the salt standards in later generations, she felt that it was much better than the large coarse salt here.

In ancient times, there were no modern precision instruments from later generations to purify salt, add iodine, and add various nutritious substances to make white crystal fine salt. It was already difficult.

As we all know, seawater is the "hometown" of salt. Seawater contains various salts, of which about 90% are sodium chloride, that is, salt.

In addition, it also contains magnesium chloride, magnesium sulfate, magnesium carbonate and other salts containing various elements such as potassium, iodine, sodium, bromine, etc.

Magnesium chloride is the main ingredient of the brine used to order tofu, and the taste is bitter. Therefore, seawater with a large proportion of salt content will taste salty and bitter.

What she has to do now is to use the most primitive method to extract salt from sea water, or to eatable salt, rather than bitter and salty salt.

The method sounds simple. You just need to pour sea water into an iron pot and boil it. After it is dried, the remaining white particles are salt, but it is not done completely, because the salt extracted in this way will still cause bitterness.

So when watching those videos of salt drying, you will find that they will not completely evaporate the sea water before adding it to the sea water. Instead, they will first leave a part of the sea water and only take a layer of salt at the bottom to make the taste not too bitter.

Similarly, when we cook half of the salt, we add sea water and continue to cook. After half of the salt is boiled, we pour out the sea water. This way the salt we get is relatively better than boiling dry.

After hearing her talk about the method of making salt, Yaya and the others had to scrape out the soup first, put it in a basin next to it, then add sea water to the pot, and boil salt first.

The two of them didn't care about eating and kept squatting in front of the stove, mixing firewood into it. They didn't know how many times they added firewood and sea water. Finally, they boiled two large buckets of sea water and extracted about three or four taels of salt.

——The knowledge points about salt extraction in this chapter, so I took the initiative to increase the number of words to calculate it as a supplement to encyclopedia knowledge.
Chapter completed!