"This strange beast called Jingjing, introduced to its shape like a cow and a horsetail, no matter how you think about it, it feels like a cow with a hairy tail, then I will completely treat it as braised beef." Zhang Mingchuan couldn't help but sigh that this mysterious space really matches the diet, the main dish, the main dish, the soup, the appetizer, and now there is a braised pork platter, this table of dishes is almost ready to be eaten.

Standing on the grass of Yuyu Mountain, looking at the elves who only bowed their heads and ate grass on the grass, Zhang Mingchuan felt that the mysterious space was more or less a little unthinking about his current strength.

The fat and strong spirits are wandering in groups, with oily brown fur on their bodies, and a pair of sharp horns on the top of their heads, showing that these vegetarian guys are not vegetarians in terms of attack power, and the adult essences are generally seven or eight hundred catties, even if they are not born for a long time, they are as heavy as two Zhang Mingchuan.

Fortunately, Jingjing, a social animal, does not have a strong sense of territory and aggression, and the sudden appearance of Zhang Mingchuan did not cause any panic, and he still lowered his head and leisurely ate grass.

"It seems safer to catch the underage essence, but the nature of the creature to protect the calf may cause the adult essence to go crazy, as the saying goes, capture the thief first and capture the king, then catch the strongest essence." Zhang Mingchuan observed for a long time, and finally locked on the goal of looking the most delicious.

It is an adult with a darker coat than other essences, and the muscular outline can be felt through the hair, and it is delicious to look at.

The pair of sharp horns on his head are far better developed than the companions around him, and from a distance, this head is at least nine hundred pounds.

Head-to-head, I am afraid that Zhang Mingchuan's physique will be topped by its head, and it is conservatively estimated that it can fly two meters away.

Long-range attack, it is difficult for the bow and arrow in the hand to cause any fatal damage to it, and in the end, it disturbs the essence, then the gain outweighs the loss.

Zhang Mingchuan, who was quietly approaching while observing, was thinking about how to deal with this essence.

The passing elves obviously didn't take this thin little guy seriously, and after glancing at Zhang Mingchuan, who was bending over and sneaking forward, they lowered their heads and continued to eat the delicious weeds in front of them.

This strongest essence showed a difference from other essences, and his vigilance was obviously stronger, and he actually glanced at Zhang Mingchuan, who was bending over and moving towards him, before continuing to lower his head and eat grass.

Zhang Mingchuan, who finally came to the head of the essence, quickly tied the limbs of the essence with a shepherd boy knot with his hands and feet, and then tripped over the leader of the essence who could not move.

According to the method taught by the old butcher in the past, Zhang Mingchuan first inserted a knife into the back of Jingjing's neck, Jingjing completely lost his ability to move, and then cut Jingjing's neck with a knife, blood gushed out, and with the passage of time, this Jingjing also completely lost its breath.

Watching the strongest leader die so quietly, the other spirits around him had already scattered and ran away, and the originally lively meadow became empty.

Zhang Mingchuan returned to the mysterious space with the whole head of the newly captured trophies, and on the grassland of the former Yuyu Mountain, except for the bloodstains, there was no trace of Zhang Mingchuan ever coming here.

Usually kills a chicken and a fish at most, but now such a big animal is in front of Zhang Mingchuan, which makes him a little clueless.

First, the sperm is hoisted, because the blood has already been drained, and the skin is peeled directly, the internal organs are removed, and then divided according to different parts.

To be praised is the exhaust system in the kitchen of the mysterious space, and there is not a trace of blood in the air.

After more than two hours of pure manual operation by Zhang Mingchuan, it finally turned into piles of about 400 catties of fresh meat and placed them on the board in the kitchen.

If you want to talk about lean meat, because Zhang Mingchuan personally dismantled the whole process, he found that the best is the position of the loin, which is also the most tender part of the meat, and most of it is lean meat with low fat content, which is called filet in the West, and it is also the main part used to make steak.

The second part is the upper brain and the outer ridge, the eye meat, of course, the eye meat refers not to the meat near the eyes on the head, but the upper brain and the outer ridge are connected, and it is also the snowflake meat that everyone often says, the meat is delicate, the fat content is high, the fat is marbling, and the taste is sweet and juicy.

Finally, there is tendon meat, which is also the most suitable part for braised meat, the tendon meat is more muscular, and the fiber is slightly thicker than the previous two, but the meat has more gluten and is cloud-shaped. This kind of meat is marinated out and has a complete shape, not firewood or rotten, chewy and not stuffed teeth.

As for the rest of the chest and abdomen, shoulders, ribs, hips and neck, Zhang Mingchuan's favorite food is the tail, the tail is very flexible, the amount of exercise is large but it is also rich in fat, the shape of the tail bone is complex, and the meat is very delicate.

Of course, there are other by-products that cannot be wasted, such as fine tongue, refined belly, meticulous, refined liver, oily kidney, fine intestines, and shutters, and Zhang Mingchuan, as a chef with no taboos, faces the lungs, and just wants to say that it is really not recommended to eat.

Braised pork is different from other fried and fried fast dishes, and restaurants in the outside world often advertise the food marinated from hundreds of years old brine, although there are some exaggerated ingredients, but the old brine is indeed more integrated than the new brine made of the marinated taste.

Fortunately, the essence in front of him produced enough meat for Zhang Mingchuan to mix the most suitable ratio of brine seasoning, and boil the broth out of the divided bones and large pieces of coarse fiber.

Plus simple ingredients: cinnamon, cumin, white cole, meat cole, cloves, sand kernels, sand ginger, citronella, licorice, bay leaves, grass fruit, star anise, garlic, green onion.

Finally, put some simple seasonings: Huadiao wine, soybean soy sauce, dark soy sauce, rock sugar, peanut oil, salt.

Coupled with Zhang Mingchuan's ninety-nine eighty-one continuous adjustment of the seasoning ratio, a simple home-style version of the brine was boiled like this.

After completing the brine, Zhang Mingchuan took out a piece of tendon meat, soaked it in water for 10 minutes to remove the blood after cleaning, then put a little salt, grabbed it with lemon and ginger slices and marinated for 15 minutes.

The marinated tendon meat is blanched, then treated with water, and finally the processed tendon meat is put into the brine prepared by Zhang Mingchuan in advance and stewed.

After stewing four pieces of tendon meat, Zhang Mingchuan finally made a [perfect quality marinated essence tendon meat].

Store the marinade in a pot, because the offal is not suitable for a pot of marinated meat due to its large taste.

Soon after, the braised head meat, braised tongue, braised belly, braised elaborate, braised liver, and braised semen sausage were also completed.

The loin, upper brain and outer loin, and eye meat are indeed not suitable for braised meat, and they have failed several times, so they have to stay in the kitchen and give Zhang Mingchuan to fry alone, or grill, or fry, or shabu-shabu.

"The finest meat is reserved for the hardest me, is this too much, not too much at all." According to Zhang Mingchuan's words.

Zhang Mingchuan found that the kitchen of this mysterious space will update the higher quality ingredients added to the courtyard kitchen in real time, and when the high-quality ingredients in the courtyard are used up or not fresh, the ingredients in the kitchen in the mysterious space will also maintain the best quality of the ingredients and provide them infinitely, and because the mysterious space has no concept of time, the ingredients placed in the kitchen of the mysterious space will not deteriorate.

"The automatic distribution function in Qinzhou has been opened." The Gate on the left has been updated with an updated display.

"The mountain of Wugao, looking at the young sea in the south, looking at the oak in the east, no grass and trees, windy. It is a mountain, a hundred miles of Guangyuan. "The Gate on the right has also been updated.

"This mountain without Gao, without grass and trees, without strange beasts, then what am I going to do when I go in." Zhang Mingchuan looked at the introduction of Wugao Mountain, raised his head and asked the air.

I've asked the air countless questions before, and this time I didn't get a response as always.

Zhang Mingchuan, who had no choice but to exit the mysterious space, opened the takeaway platform on his mobile phone and found that the menu update was always so timely.

【Braised pork platter】The price is 188 yuan, which can be matched by yourself: braised tendon meat, braised essence head meat, braised essence tongue, braised refined belly, braised elaborate, braised liver, braised essence sausage.

The current dishes are: [Steamed Fish (11 Flavors)], [Fried Rice with Golden Egg with Dried Mushrooms], [Bearded Soup], [Fish Fish (Four Dipping Sauces)], and [Braised Pork Platter (Can Be Matched)]. The best sales are the dried mushroom golden egg fried rice, followed by steamed meiyu, and the sales of mackerel that can enhance physical fitness have always been at the bottom.

Looking at the fact that in less than a week, from the reopening of the takeaway restaurant to the present, there are more and more dishes on the shelves, more and more praise in the comment area, and more and more balances on the account, Zhang Mingchuan feels the sense of accomplishment after the good experience of happiness brought to diners as a chef.

Zhang Mingchuan was lying on the bed, blocking the malicious bad reviews, flipping through the hundreds of positive reviews in the comment area, and suddenly one comment caught Zhang Mingchuan's attention.