What is the large intestine masturbation technique?

To put it more figuratively, do you turn over your socks? The two techniques are actually similar.

It is necessary to turn the large intestine over, remove the residual dirt and lymph nodes inside, and remove some of the oil on the intestinal wall if the fat on the intestinal wall is too thick;

The meat joint plant does not turn the intestines during the pretreatment, that is, a hole is pierced at the head of the intestine and directly flushed with a water gun. Even those businesses that specialize in braised vegetables rarely turn their intestines with their hearts, they all directly use scissors to make an opening in the large intestine, then stuff alkali powder into it, scrub it vigorously, and finally soak it in salt water and rinse it a few times.

Therefore, if you buy a whole braised large intestine, you will find that there will be a flush in some parts of the large intestine, and 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.

It's just that over time, everyone is used to saving trouble, and there are still a few people who know how to use old-fashioned methods? Even Deputy Section Chief Zhao has seen a few masters use it when he was young, so when he saw Zhou Dong's methods and rules, he naturally praised them.

This Master Xiao Zhou looks young, but he has an old way in his hands, it's not simple!

Zhou Dong stroked the intestines with his left hand, and pressed the head of the large intestine with the fingers of his right hand to push it in, as if he had been tempered thousands of times. Chen's eyes are straight, how does this look like Lao Zhou's son? It is almost the same as saying that it is my Lao Chen's son! Not to mention anything else, with this stunt of 'topping the big intestine', you can occupy a meat case and laugh at the vegetable market!

"This large intestine is good. ”

Zhou Dong's technique is very fast, after his left hand exhausts the intestines, he pinched the intestines and shook them gently, and the entire large intestine turned over, revealing a healthy pink and white color of the intestinal wall, basically there is no need to remove too much oil, only some lymph nodes need to be removed.

I used the two fingers of my right hand to clamp the intestines, slammed it to my head, scraped off a layer of white oil, and then looked at the intestinal wall, which already had a faint transparent feeling.

Zhou Dong nodded with satisfaction and said to Chen Leg: "Then it will be troublesome Uncle Leg, and I will purchase according to this standard in the future." ”

"Cheng, leave it to Uncle Leg, you can rest assured. ”

Chen Legzi smiled and greeted Deputy Section Chief Zhao: "Old Zhao, then we will go first." Xiaodong, this kid is working hard, and he has to rush back to Kyushu Dingshi. ”

The two walked out of the meat factory and got on Poussin, who patted Zhou Dong on the shoulder and said, "Okay, boy, who did you learn this technique of 'topping the large intestine', your father doesn't have this skill, right?"

Just now, when Zhou Dongding stroked the large intestine, he used a master-level vegetable washing technique, not to mention that it took 'seven months' just to practice the practice of boiling and burning in the back kitchen.

Zhou Dong said: "I think about it myself." ”

"Nonsense, if you can figure out such a technique by pondering blindly, I will doubt that I have lived to a dog at this age, Uncle Legs! Okay, if you don't want to say Uncle Legs, I won't ask, I understand the rules ......of the rivers and lakes."

Chen Leg shook his head: "I'll take care of the fresh water." There are some things that can't be said on the table, why don't you just go into the water with one or two hundred catties? Find someone to be accommodating and go through quarantine first.

Lao Zhao can't say this, but Uncle Leg has a way, you can rest assured. ”

"Then thank you, Uncle Legs. ”

"Who is with whom of us, you will have a good business in the future, just think about Uncle Legs......"

sent Zhou Dong all the way to Kyushu Dingshi Chen Leg before leaving, and Zhou Dong went directly to Shuitai.

There is a saying that 'a thousand times in a plate', but don't underestimate this little bit of boiling fire, from the old pot of boiling to all kinds of ingredients must be arranged properly.

Zhou Dong has already asked Liu Changqing to prepare a large old pot in advance, and this pot will not turn off the fire to cook the old soup in the future; in addition, Lao Wantong's fragrant tofu, old tofu, seasonal coriander, seasonal garlic, etc., all have to be prepared today.

Finally, it is the place to wash the water, and you must not wash the large intestine in the morning, and the water platform is just right. Liu Changqing specially found Cai Touer for this, and it is estimated that Cai Touer may not be willing to agree, but since this matter involves Zhou Dong, what else is there to say?

Now who doesn't know that Chef Lu is staring at Xiao Zhou with fierce eyes? Xiao Zhou didn't look for Chef Lu's water table first, but came to find himself, which is a kind of expression.

It shows that he has not forgotten the old relationship with Su Kitchen Shuitai, Cai Tou'er is too late to be happy, if Zhou Dong really finds Chef Lu, he has to jump.

The Su kitchen water table at the lunch mouth, and the Lu kitchen cutting board at the dinner mouth, Zhou Dong is still full and busy. I didn't get off work early today, and I didn't return home until 9 o'clock in the evening, and as usual, I went into the back kitchen to practice the production method of boiling and burning.

Now Zhou Dong is more and more fond of the back kitchen, which can not only practice his skills but also ensure deep sleep, and tomorrow he can go to the early department with good spirits, and use better skills to give back to the diners who have been released by him for a day.

A man dressed as a chef cautiously walked into the private room of the hotel, lifted the lid of the fine blue and white porcelain, and gently placed a hot steamed sea bass on the table: "Yi Lao, please taste ......"

Seeing the gray-haired old man on the other side of the table nodding slightly, the chef was overjoyed, and hurriedly took a bottle of Moutai from the 80s from the attendant behind him.

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

The old man in a black Tang costume glanced at the perch twice, nodded slightly, refused the silver chopsticks handed by Chen Ming's hands, took out a pair of jade chopsticks contained in a gold-painted silk bag from his inner pocket, gently clamped off a piece of fish belly meat the size of a thumb, put it in his mouth and turned it around twice, shook his head, and spit it it into the trash can next to the table.

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

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

"Well, this fish is also worthy of your identity as a 'Cantonese Style' chef. At least let me look twice and taste it, I went to the Cantonese restaurant of Ding Shi in Kyushu two years ago, and their chef is called Yue ......"

"Yue Chengsong. ”

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

If you can let me know that you can taste the fish, your cooking skills are already good, are you not satisfied?"

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

"Don't dare, don't dare, I'...... I just want to ask Yi Lao for some advice. ”

"Guidance, hehe, I know that the fish is a well-known poisonous tongue, and he has always only scolded people and will not teach people, and if he is not skilled enough, he will understand it himself!

However, next time, if you have the conditions, you should choose the migratory sea bass, maybe my old man is willing to taste two more bites. ”

"Yes, yes, then don't bother Yi Lao, and say goodbye and farewell. ”

This chef named Chen Ming was in a cold sweat when he heard this, good guy, just taste it and know that this is not a migratory sea bass?

It is worthy of being the top three food appreciation masters in the XX Sea that year, this tongue is too powerful!