What is the method of urging the large intestine?

To put it more vividly, can you turn socks? The methods of the two are actually similar.

It is to turn the large intestine over and remove the remaining dirt and lymph nodes inside. If the fat on the intestinal wall is too thick, it must be removed; but it cannot be removed all of it. As for fat intestines, too much oil will also affect the taste.

When pretreatment, the meat-dressing plant does not turn the intestines, but just pierces a hole in the intestine and rinse it directly with a water gun. Even those merchants who specialize in braised dishes rarely turn the intestines carefully. They just use scissors to make a hole in the large intestine, then stuff alkali powder into it, rub it hard, and finally soak it in salt water for a few times and it will be finished.

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

But over time, everyone has become accustomed to saving trouble, and there are still a few who can use old-fashioned techniques in a regular manner? Even Deputy Section Chief Zhao has seen several masters use them when he was young, so when he saw Zhou Dong's rules, he naturally praised them.

This little master Zhou looked young and said in his hands, it was not simple!

Zhou Dong stroked his intestines with his left hand and pressed his fingers on his right hand to push his intestine inward. His skillful technique seemed to have been tempered thousands of times. Chen's eyes were straightened. He didn't look like Lao Zhou's son? It's almost the same to say that he was my old Chen's son! Not to mention anything else, just by using his unique skill of "pulling the intestines" to occupy a meat case and Xiaoyanghao vegetable market!

"This large intestine is good."

Zhou Dong's technique was very fast. He stroked the intestines with his left hand and pinched the intestines and shook it gently. The entire large intestine turned over. The inner wall of the intestine showed a healthy pink white. There was basically no need to remove too much fat, just some lymph nodes were removed.

I used my right hand to clamp the intestines with the two fingers of the middle and squeezing them hard to the head, scraping off a layer of white oil, and then looking at the intestinal wall, it felt a little transparent.

Zhou Dong nodded in satisfaction and said to Chen Luzi: "Then I'll trouble Uncle Luzi, and I'll purchase goods according to this standard in the future."

"As long as you leave it to Uncle Luzi, don't worry."

Chen Luzi smiled and greeted Deputy Section Chief Zhao: "Old Zhao, then we'll leave first. Xiaodong is working seriously, so he has to rush back to Jiuzhou Dingshi."

The two walked out of the meat-and-unified factory and got to Chen Luzi's Pusan. Chen Luzi patted Zhou Dong's shoulder hard and said, "Okay, boy! Who did you learn from your 'pushing big intestine' technique? Your father doesn't have this skill, right?"

Just now, Zhou Dongding used a master-level vegetable washing technique when he was rubbing his large intestines, not to mention that it took him a "seven months" to practice the method of braised and boiled in the kitchen. This hand was exposed, and even the old butcher Chen Luzi was stunned.

Zhou Dong said: "I thought about it myself."

"Nonsense, if you can figure it out like this method, you Uncle Le Zi, I will suspect that you are alive as a dog at this age! Okay, I won't ask if you don't want to say Uncle Le Zi, I understand the rules of the world..."

Chen Luzi shook his head: "I'll do the fresh watering matter. Some things cannot be said on the table. Isn't it just one or two hundred kilograms of water going to the watering? Just find someone to get along with it and go through the quarantine first.

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

"Then I'll thank you for Uncle Lezi."

"Who is with us men? If you have a good business in the future, just think about Uncle Lezi more..."

Zhou Dong was sent to Jiuzhou Dingshi Chen Luzi before leaving, while Zhou Dong went directly to the water platform.

There is a saying that "one mouthful of force on the plate", so don't underestimate this mere braised dish, and everything from the old pot to the various ingredients must be arranged properly.

Zhou Dong had already asked Liu Changqing to prepare a large-sized old pot in advance, so that the pot will not be turned off in the future and will only be used to cook old soup; in addition, Lao Wantong's fragrant tofu, old tofu, seasonal coriander, seasonal garlic, etc., all have to be prepared today.

Finally, it’s the place to wash the water. You must not wash the large intestine in the breakfast area. The water table is just right. Liu Changqing specially found Cai Touer for this. If someone else had changed to it, Cai Touer might not agree, but since this matter involves Zhou Dong, what else can I say?

Now who doesn’t know that Lu Chu is staring at Xiao Zhou with a fierce look? Xiao Zhou did not look for Lu Chu’s water table first, but instead found himself. This is a sign.

This shows that he has not forgotten his old relationship with Su Chushuitai. Cai Touer was too happy. If Zhou Dong really found Lu Chu, he would have to jump.

Zhou Dong is still full and busy with Su Kitchen Water Table at lunch and Lu Kitchen chopping board at dinner. He didn't get off work early today and didn't return home until 9 pm. As usual, he entered the Caiyu Kitchen to practice the method of making braised and boiled.

Now Zhou Dong is more and more fond of the kitchen. He can not only practice craftsmanship but also ensure deep sleep. He can go to the breakfast department with energy and use better craftsmanship to give back to the diners who have been put on a pigeon for a day.

***

A chef dressed up as a man carefully walked into the hotel private room, uncovered the plate cover of the high-quality blue and white porcelain, and gently placed a hot steamed bass on the table: "Yi Lao, please taste..."

Seeing the gray-haired old man opposite the table nodded slightly, the chef was immediately overjoyed and hurriedly took a bottle of 1980s Moutai from his companion behind him.

"Well, forget about wine. You are Chen Ming, the chef of Chudu's 'Yuehaifeng', right? Okay, I'll try the fish you made for your master."

The old man in black Tang suit looked at the perch, nodded slightly, rejected the silver chopsticks handed by Chen Ming with both hands, took out a pair of jade chopsticks filled with gold-colored silk bags from his inner collar pocket, gently pinched a piece of fish belly meat the size of his thumb, put it in the mouth and turned it in the mouth for two turns, shook his head, and spit it into the trash can next to the table.

"Take the fish away, and the people can leave."

Chen Ming said with a bitter expression: "Yi Lao, this fish?"

"Well, this fish is worthy of your identity as a chef in Yuehaifeng. At least I can take a look and taste it. I went to the Cantonese Restaurant in Jiuzhou Dingshi two years ago, and their chef is called Yue..."

"Yue Chengsong."

"Yes, it's that Yue Chengsong. He also made this steamed bass. I also looked at it twice, tasted it, and then vomited.

If you can give me a taste of Yizhiyu, your cooking skills are already considered to be acceptable. Are you not satisfied?"

The old man was already a little impatient, so he picked up the teacup and took a sip, and put it back on the table. This is what it means to serve tea and see guests off.

"I dare not, I dare not, I...I just want to ask Mr. Yi to give me some advice."

"Guide? Haha, I, Yizhiyu is famous for his sarcastic tongue. He has always only cursed and didn't teach people. If he doesn't have enough skills, he will understand it himself!

However, if you have the conditions next time, I should choose a migratory bass. Maybe I am willing to taste two more bites."

"Yes, yes, then I won't disturb Yi Lao. I'll say goodbye, say goodbye."

The chef named Chen Ming was sweating coldly when he heard this. Good guy, after taking a bite, he knew that this was not a migratory bass?

It is worthy of being the top three dish appreciation master in XX Sea back then. This tongue is so amazing!
Chapter completed!