I am Qinxing No.1

Chapter 59

What is the pushing technique of the large intestine?
To put it more vividly, you know how to flip socks?The two methods are actually similar.

It is to turn over the large intestine and remove the remaining dirt and lymph nodes. If the fat on the intestinal wall is too thick, some of it should be removed; palate.

The meat joint factory does not turn the intestines during pretreatment, but pricks a hole at the head of the intestines and flushes them directly with a water gun.Even those merchants who specialize in stewed vegetables seldom turn their intestines carefully these days. They just use scissors to open an opening in the large intestine, then stuff alkali powder into it, scrub it vigorously, and finally soak it in salt water for a few times to finish the job.

So if you buy a whole stewed large intestine, you will find that there will be openings in some parts of the large intestine, and this cleaning method will not remove the lymph nodes in the intestine at all, which will not only affect the taste, but also affect the diners of good health.

It's just that as time goes by, everyone gets used to trying to save trouble, and how many of them will use the old-fashioned method in a proper manner?Even Deputy Section Chief Zhao had seen several master craftsmen use it when he was young, so when he saw Zhou Dong's proper technique, he was naturally full of praise.

This master Zhou looks young, but his hands are sophisticated, it's not easy!

Zhou Dong rubbed his intestines with his left hand, and pressed the head of the large intestine with his right fingers to push it inward. The skillful technique seemed to have been tempered thousands of times.Chen Zuzi stared straight at him, how could this look like Lao Zhou's son?It's almost the same as my old Chen's son!Among other things, just by relying on this unique skill of 'pumping the large intestine', he can occupy a meat table and the Xiaoao vegetable market!

"This large intestine is not bad."

Zhou Dong's technique was very fast. With his left hand, he pushed all the intestines behind him, pinched the head of the intestines and shook it lightly, and the whole large intestine was turned upside down. The inner wall of the intestines revealed a healthy pinkish white color, and there was basically no need to remove too much fat. Only some lymph nodes need to be removed.

Then he clamped the body of the intestine with the middle two fingers of his right hand, and rubbed it all the way to the head, scraping off a layer of white oil, and looking at the wall of the intestine, it felt a little transparent.

Zhou Dong nodded in satisfaction and said to Chen Zuzi, "Then please trouble Uncle Zuzi, and we will purchase according to this standard in the future."

"Success, don't worry if you leave it to Uncle Legs."

Chen Zuzi smiled and greeted Deputy Section Chief Zhao: "Lao Zhao, let's go first. Xiaodong is working hard, and he has to go back to Jiuzhou Dingshi."

The two walked out of the meat joint factory and went to Chen Zuzi's Poussin. Chen Zuzi patted Zhou Dong's shoulder fiercely and said, "Okay boy! Who did you learn the technique of 'pushing the large intestine' with your hand? Your father didn't." This craft, right?"

Just now Zhou Dong used a master-level vegetable washing method when he rolled his large intestines, not to mention that it took "seven months" to practice the method of stewing and cooking in the back kitchen. Even Chen Zuzi, an old butcher, was dumbfounded.

Zhou Dong said: "I figured it out myself."

"Nonsense, if you can figure out such a trick if you think about it blindly, I will suspect that I have lived my life like a dog at this age! It's okay, if you don't want to talk about the uncle, I won't ask. I understand the rules of the world. .”

Chen Zuzi shook his head: "I'll take care of the fresh water. Some things can't be said on the table. Isn't it just one or two hundred catties of water? Find someone to accommodate and go through the quarantine first.

Lao Zhao can't say this, but Uncle Legs has a way, don't worry. "

"Then thank you, uncle leg."

"Which one of our men will follow? In the future, if there is a good business, just think about the leg uncle."

Zhou Dong was sent to Jiuzhou Dingshi Chen Zuzi before leaving, and Zhou Dong went directly to Shuitai.

There is a saying that "a mouthful of thousands of flavors on the plate", don't underestimate this mere stewed stew, from the old pot for stewed stew to all kinds of ingredients must be properly arranged.

Zhou Dong has asked Liu Changqing to prepare a large old pot in advance, so that the pot will not be turned off in the future to cook old soup; in addition, there are Lao Wantong's fragrant bean curd, old tofu, seasonal coriander, seasonal garlic, etc. , have to be ready today.

Finally, it is the venue for washing the water. It is definitely not possible to wash the colon early in the morning. The water table is just right.Liu Changqing specifically approached Chief Cai for this purpose. If it were someone else, Chief Cai might not be willing to agree, but since Zhou Dong is involved in this matter, what else is there to say?

Now who doesn't know that Chef Lu is staring at Xiao Zhou?Xiao Zhou didn't look for Lu Chu's water table first, but instead found himself, which is a kind of expression.

It shows that he has not forgotten the old relationship with Su Chushuitai, and it is too late for Cai Touer to be happy. If Zhou Dong really finds Lu Chu, he will have to jump.

Zhou Dong is still full and busy with Su Chu’s water table for lunch and Lu Chu’s cutting board for dinner.I didn’t get off work early today, and I didn’t get back home until 9:[-] pm. As usual, I went to the good kitchen to practice the method of cooking and cooking.

Now Zhou Dong is more and more fond of Good Fortune Kitchen. He can not only practice his skills but also ensure a deep sleep. He can go to the breakfast department with energy tomorrow, and use better skills to give back to the diners who have been let off by him for a day.

***
A person dressed as a chef walked into the private room of the hotel carefully, lifted the cover of the top-quality blue and white porcelain plate, and gently put a hot steamed sea bass on the table: "Yi Lao, please taste it"

Seeing the grey-haired old man on the opposite side of the table nodded slightly, the chef was overjoyed immediately, and quickly took a bottle of Moutai from the 80s from the servant behind him.

"Well, let's forget about the wine. You are Chen Ming, the chef of "Guangdong Sea Breeze" in Chudu, right? Okay, for your master's sake, I will try your fish."

The old man in a black Tang suit glanced at the perch, nodded his head slightly, rejected the silver chopsticks that Chen Ming handed over with both hands, took out a pair of jade chopsticks wrapped in gold-painted silk pouches from his inner pocket, and gently clamped down the thumb-sized chopsticks. A piece of fish maw, put it in the mouth, turned it around twice, shook his head, and spat it into the trash can beside the table.

"Take the fish away, and the people can go too."

Chen Ming said bitterly: "Yi Lao, this fish?"

"Well, this fish can be regarded as worthy of your status as a "Guangdong style" chef. At least it can let me have a look and a taste. I went to the Cantonese restaurant of Kyushu Dingshi two years ago. Their chef called Yue"

"Yue Chengsong."

"Yes, that's Yue Chengsong. He also made this steamed sea bass. My old man also took a look at it, tasted it, and then vomited.

Let me have a taste of Yizhi fish, your cooking skills are already passable, aren't you satisfied? "

The old man was a little impatient, took a sip from the teacup, and put it back on the table, which meant serving tea to the guests.

"Don't dare, dare not, I just want to ask Mr. Yi for some pointers."

"Tips? Haha, I, Yi Zhiyu, are notoriously poisonous tongues. They always only swear at people but don't teach them. If they are not skilled enough, they can figure it out on their own!
However, next time, if conditions permit, choose migratory sea bass. Maybe my old man is willing to try two more bites. "

"Yes, yes, then don't bother Mr. Yi, and I will bid farewell, farewell."

The chef named Chen Ming broke out in a cold sweat when he heard that, good guy, after one bite, he knew it wasn't a migratory bass?

As expected of Huaxia Qinxing's well-known master of food appreciation, this tongue is too powerful!

　Thanks to the book friends of 'Good-tempered and Bad Man', 'Brother One' and 'Clean Space Method under the Moon' for their support:) Thanks to the friends who recommended and collected this book.

　　
　
(End of this chapter)