Red meat has different standards in different periods.

In ancient times, beef was 'precious', this is because the cattle can not be killed, and the cattle that have died in an accident can only be eaten after reporting to the official, so it is rare and expensive, not that the powerful can't eat it at all, and the Water Margin is nonsense to come to two catties of beef at every turn, unless it is the kind of 'yellow beef' made by the dominatrix.

Mutton is second, dog meat again, pork is not eaten, and for a long time pigs are pickled goods without being 'pickled', and the fishy smell alone can make people retreat.

In the early days of the establishment of New China, pork was the most expensive, beef was second, mutton again, and pigs since they were targeted by human beings after their descendants and roots, pork became the most dignified and righteous 'big meat', but beef and mutton had a peculiar smell, so it began to enter the house, and it was noble for a while.

In fact, the history of the development of all kinds of red meat itself is the history of the struggle between human beings and 'peculiar smell', perhaps for some people, the peculiar smell is their great favorite, but after all, it is not the mainstream, even if it is mutton, which is born with a strong smell, the baby goats produced by Chudu are also because of the fishy smell is lighter, the taste is delicate, tender and juicy, and the price is far higher than that of mutton from other provinces such as Qing, Mongolia, Xixi, and Xin, and it is a third higher.

As Mr. Huang said, the biggest problem with wild boar is the fishy smell, unless it is a piglet that has not yet reached the estrus period, once it ushers in spring and enters the restless season and year, this meat will be difficult to handle.

Although the legendary vegetable washing skill is ox X, it cannot completely break away from the innate limitations of the ingredients themselves, and they can be improved, but they cannot completely change the essence of the ingredients, otherwise Zhou Dong will buy two peaches in the vegetable market casually, and if he touches them twice, he will become the queen mother's peach? That's!

Even after he uses his vegetable washing skills to improve the meat quality and eliminate some of the fishy anger to a certain extent, the taste of this old wild boar is definitely not as good as that of a domestic pig, so the stewed short ribs that Shu Sing wants to eat are basically a dream, even Zhou Dong can't use this old wild boar to make it, that will make Shu Meizi vomit out all the bitter gall.

There are only two ways for normal people to be able to eat this wild boar, either starve them for three days and three nights, when everything is fishy and shameful, or use the most primitive cooking methods of human beings to roast!

Barbecue is one of the most odorous cooking methods, if you add peppers, cumin and other spices with a thick flavor, even dead cat and mouse meat can make the taste of authentic mutton skewers, Zhou Dong does not have such spices at hand, so he can only start from the firewood used in the barbecue, and the small fragrant fruit wood in the bush plus coconut shell is the best firewood to remove pork fishiness.

Under the command of Zhou Dong, more than a dozen men who were good at climbing trees climbed the coconut trees on the seaside, and then picked or immature or immature coconuts like monkeys and threw them down.

"Haha, this one is still cooked, Chef Zhou, this is a good thing, come on!"

Although the 'Eagle Claw Gong' is bad, he is born to cling to the strong, who can the contemporary national art master not stutter to? I originally wanted to call Grandmaster Zhou, but when I thought of Zhou Dong's previous 'low-key', this blessed my soul and changed my name to Chef Zhou.

"Coconuts that ripen in late winter are the rarest, sweeter and thicker than coconuts that ripen in spring and autumn, and have the effect of nourishing the body and nourishing the skin. ”

Zhou Dong grabbed the coconut thrown down by the 'Eagle Claw Gong', directly cut off the top with a knife and handed it to Cheng Yuqi: "Taste it, it should taste very good, and drinking some of this stuff before eating big meat is helpful for digestion." ”

Seeing that Zhou Dong had good things, the first thing he thought of was himself, Cheng Yuqi only felt sweet in her heart, and said softly: "I want to drink with you." ”

"I also have this coconut tree that grows right behind a big reef and doesn't get enough sunlight, so the coconut matures later, and there will be more ripe coconuts. ”

Zhou Dong really guessed correctly, the 'Eagle Claw Gong' seemed to have discovered a new continent one after another, and threw down more than a dozen ripe coconuts, Zhou Dong drank one himself, and handed some to Shu Sing and Teacher He, and some lucky passengers also followed to share a few, the coconut water was really mellow and delicious, and the sweetness was slightly salty, indescribably delicious.

Zhou Dong drank a cooked coconut, and asked the passengers to help peel some raw coconuts, the coconut shells were piled together, first roasted with fire until semi-dry, kept for later use, and then poured all the coconut juice into a large stainless steel basin, this basin was still checked by a passenger, in the container in the belly of the plane, and I don't know what this person came out to travel with a big basin for, according to legend, this old man has a phobia of the bathtub in the hotel, but he loves to take a bath......

Anyway, whatever the reason, this stainless steel basin came in handy at this time.

After cleaning the clearly divided wild boar, put it in a large basin and soak it in coconut water, about ten minutes or so, Zhou Dong began to stir the wild boar in this pot again with the legendary vegetable washing skills, but this time he used the skills to fully integrate the coconut water into the pork.

At first, as usual, the appreciation value in the system was consumed little by little according to a fixed proportion, but just when Zhou Dong thought that he was close to perfection and was about to stop the skill, a scene that had never been seen before suddenly appeared in front of him.

At this moment, the position of his hands was infinitely magnified, magnified, and magnified, and a drop of coconut water and a speckled stripe on a piece of pork seemed to instantly become a huge and incomparable universe that was constantly developing and changing!

It's a magical and incomparably weird world of molecules!

Zhou Dong can even clearly see that the molecules of coconut water and pork affect and blend with each other, and on the premise of not changing the molecular structure, a very mysterious and strange change that is difficult to describe in words slowly appears.

'Congratulations to the host, you have finally entered the deepest mysterious realm of the legendary skill - the molecular environment!'

The long-lost mechanical sound made Zhou Dong stunned.

Having been a chef for so long, Zhou Dong naturally understands that chefs from ancient times to the present day actually control the subtle control of the molecules of various ingredients when cooking, the influence of various ingredients on each other, the influence of spices, and the influence of seasonings, all of which are all content at the molecular level.

It's just that no matter how great the chef was, when dealing with all this, he relied on the accumulation of experience, the same ingredients, kitchen utensils, and even the same temperature, humidity, and space, the dishes made by different chefs tasted completely different, and the three-star Michelin chefs tried to use standards to freeze the world's cuisine, but when they came to Huaxia, they all failed, because there is one of the most frequent and most fucked up words in the Chinese recipes, which is 'moderation'......

When Zhou Dong has the ability to enter the molecular environment of ingredients, it means that he can control the interaction and interaction of molecular series between ingredients more clearly and accurately than those famous chefs in history, and leap from 'empirical science' to 'standard science'!