The next day, Mr. Lan talked about the pig's feeding in the morning.

Pork is the most common ingredient in all cuisines and is the focus of learning.

"Have you eaten pork?" Mr. Lan waxed the covering part of his head today, shining in the light. Yesterday, because of his constant shaking, the hair that was combed from the side to cover the top of his head always fell down, and he had to keep putting it up with his hands, but today he didn't need it, and it was sticky properly.

Generally, Muslim chefs are privately passed on and will not come to participate in this kind of chef class, but Mr. Lan still asked.

"Okay, then let's start today's lesson, the sorting of pork. Are you thinking, isn't it just pork, buy it and cut it, cut it, fry it, what is there to talk about, right? No, we are chefs, not family cooks. Pigs are full of meat, but which piece of meat is suitable for what, how to cut it, and how to process it all have to be mastered to make a good dish. The taste of meat in different places is completely different when you cook the same dish. ”

"The pig can eat the whole body, and there is nothing wasted except for the pig hair. Bones, bones can be eaten, depending on whether you can make them. ”

"The book says how many parts are there in the pig's body? 15? Right? Oh, yes, I made up the book. This is also a common division method in all cooks' textbooks. But in fact, the pig can be divided into 18 parts. In addition to the 15 drawn in the book, there are also ribs and backbones, which are all places that can be cooked separately, you must count them, right? Then there is also an 18, where is it? On the side of the tenderloin, above the backbone, there is a whole piece of meat, commonly known as cucumber meat, also called small tenderloin, this meat can be eaten raw, it is the most tender place on the pig's body, this is 18. ”

"And the entrails? Well, then you can divide it yourself, your pig can divide it into forty or so parts. ”

"Let's not talk about the pig's head, okay? The pig's head meat, upper jaw, tongue, ears, pig's brain, and eyes are all separate dishes, but relatively speaking, the processing method on the pig's head is so different, there is nothing to talk about, you will know it after eating. You haven't eaten? Your life is so pathetic. ”

"I won't talk about the pig's claws, the internal organs? The internal organs will be talked about later, and you have to say it when you cook the specific dishes, and this will be said in vain, you can't remember." ”

"It seems that there is nothing to talk about, as soon as I say it, it is cooking, which is the content of the future. I'm talking about the teacher in the back now, Gaha, don't you want to fight with me?"

"Let's talk about the division of pork, have you cut the meat? Zhang Wei, you haven't cut the meat? Then you come to Gaha? The young man is not small, and he is very bold. ”

"When the pigs arrived in our hands, they were all half and half, but in fact, they were exactly the same on both sides. ”

"Each piece of meat is wrapped in fascia, use a sharp knife or a slice knife, separate the meat along the fascia, so that each part of the meat is complete, you have passed this level, and the division is actually so simple. ”

"After dividing it, shave the fascia wrapped around each piece of meat. You can eat this, but you have to process it separately, and you can't chew it with the meat, and if you make a vegetable with fascia, your restaurant will have to be smashed. ”

"Pork belly is used as button meat, stir-fried vegetables, and Sichuan-style back to the pot meat. Tenderloin is served separately. Back to the pot meat, it is best not to use the tenderloin, chew hard, and use the back mound for the back pot meat, which is the tip of the buttocks. Of course, as long as you don't have to get fat, there is nothing wrong with it, and ordinary people can't eat it, but if you are competing or want to become a chef, this choice of ingredients is very important. You're not a chef, you just cook for your daughter-in-law? Don't talk to me, I'm afraid I'll get your stupidity. ”

"I'm suddenly so confused that I don't have the enthusiasm to tell you about it. In fact, the chef has to do it, keep practicing, trying, and then talk about it, and then you will understand, I am tired here, you don't understand, at most roll your eyes, I think my hard work is meaningless. ”

"What are you laughing at? You haven't even cut a dish, you haven't even touched a knife, you're still sitting in the first row under my eyes, who gave you such a bold kick? I just look down and see you and feel unconfident, do you know where the pig's tail grows?"

Zhang Wei sat there with a red face, and Xia Maosheng was already smiling on the table and smoking, and the classroom was full of laughter.

"Forget it, let's talk about it. Cutting beef, let the knife cross the meat pattern, cut the chicken along the meat pattern, cut the chicken along the meat line, the pig actually doesn't matter, how to cut it, but the standard cutting method is to cut diagonally, so that there is an angle between the knife and the meat pattern, so that the dish is good-looking, and the taste is good. ”

"Why? The beef fiber is thick, and our human bite force is not enough, which means you can't bite it. Cut horizontally, cut off the meat lines, easy to bite, and rotten as soon as you chew it. Chicken, on the contrary, has too thin muscle fibers, and if you cut it horizontally, it will fall apart and crumble as soon as you get out of the pan. Pork is better, how to cut and how to get it, the hardness of the meat is just right for our bite force, how to eat it is delicious. ”

"Sheep? What sheep? Are you sent by another training class to make trouble? You now admit that I am in charge of refunding your tuition. ”

"There are too many meat ingredients, it is impossible to introduce them in detail all the same, cattle, pigs and chickens are more typical representatives, sheep, dogs, these medium-sized animals are similar to pigs, deer, horses, these large animals are similar to cattle, poultry and chickens, just think about it yourself, it's really not good to buy something to eat, better understand than I said. ”

"Actually, it's not just the meat, it's also the vegetables, you can chew the celery and cut it? ”

"Cabbage is the most common and most eaten dish in our lives, and cabbage is actually not suitable for cross-cutting, and it will be broken when fried. ”

"Potatoes are the pigs in the dish, you can make them any way, they are delicious. It's not tasty? That's what you won't do. ”

……

Xiaowei rode a bicycle, Xia Maosheng sat in the back seat, and the two of them walked towards Sanhao Street.

Fengtian Sanhao Street is next to Wulihe Stadium, which is a state-level high-tech development park built in the same year as Zhongguancun in Beijing, and is a distribution center and technology center for IT software and hardware electronic industrial products in the five northeastern provinces, covering an area of 30 hectares and a street length of nearly three kilometers.

In 90 years, Sanhao Street has been very prosperous here, to be honest, the development of Shanghai and Guangdong during this period is still a lot of distance from Fengtian, and the Oriental Ruhr is by no means a waste of fame.

If it weren't for the state's hard control, if the provinces could be given the opportunity and power to develop themselves, Mukden would definitely be the first city in the country except for the capital. It's a pity that there is no such opportunity, only the blood is constantly drawn, but even so, Fengtian is developing inexorably rapidly.

It is a city of ambition.

As soon as you get close to Miyoshi Street, the road seems to suddenly narrow, which is the illusion of many people and cars crowded together. Only here did I know what is bustling, what is rubbing shoulders, what is the ocean of people, and only then do I intuitively know how many Chinese there are.

Even the temperature felt several degrees higher than other places, Xiaowei unbuttoned his clothes, and felt sweaty after coming in for a while.