I am Qinxing No.1

Chapter 415 Molecular environment of ingredients

According to the product theory, red meat has different standards in different periods.

In ancient times, beef was regarded as "the most expensive". This is because the cattle cannot be killed. When encountering an accidental death, the cattle can only be eaten after reporting to the official. In the Water Margin, it is nonsense to serve two catties of beef at every turn, unless it is the kind of 'yellow beef' made by dominatrixes.

Mutton is next, followed by dog ​​meat. No one eats pork. For a long time, pigs have been pickled without being "marinated and cut".

In the early days of the founding of New China, pork was the most expensive, followed by beef, and mutton again. Since pigs were targeted by humans for their descendants, pork has become the most majestic and upright 'big meat', but beef and mutton have become more expensive. Odor, so it began to enter the room, and it was honored for a while.

In fact, the development history of all kinds of red meat itself is the history of human beings' struggle with "odor". Maybe for some people, the smell is their favorite, but it is not the mainstream after all, even if it is mutton, which is naturally smelly. Because of its light fishy smell, delicate taste, tenderness and juiciness, the price of the young goat produced in Chudu is much higher than that of lamb from other provinces such as Qinghai, Mongolia, West, and New Zealand. Looks like a third.

As Mr. Huang said, the biggest problem with wild pork is the fishy smell. Unless it is a piglet who has not yet reached the estrus period, once spring comes and enters the restless season and age, the meat will be very hot. Difficult to deal with.

Although the legendary-level vegetable washing skills are amazing, they cannot completely break away from the innate limitations of the ingredients themselves. They can be improved, but they cannot completely change the essence of the ingredients. Become the queen mother's flat peach?That's bullshit!

Even after he used his vegetable washing skills to improve the meat quality and remove some of the fishy smell to a certain extent, the taste of this old wild boar is definitely not as good as that of domestic pigs, so the stewed short ribs that Shu Chang wants to eat is basically a dream, even for Zhou. Dong couldn't make it out of this old wild boar, it would make Meizi Shu spit out her gall.

There are only two ways for normal people to eat this kind of wild boar meat, either starve them for three days and three nights, then all fishy and shameful things will be delicacy in the world, or use the most primitive cooking methods of human beings ,bake!
Barbecue is one of the cooking methods that can best remove odors. If you add spices such as chili and cumin, even dead cat and mouse meat can make authentic mutton kebabs. Zhou Dong doesn’t have this on hand. If you don’t have any spices, you can only start with the firewood used for barbecue. The small fragrant fruit wood in the shrub and the coconut shell are the best firewood for removing the smell of pork.

Under Zhou Dong's command, more than a dozen men who are good at climbing trees climbed up the coconut trees by the sea, and then picked coconuts that were either ripe or immature like monkeys and threw them down. The younger brothers of the group worked the hardest, while picking coconuts, they shouted, "Oh, I threw another one down, this is No. 15, brothers and sisters below, be careful!" '

'Haha, this one is still familiar, Chef Zhou, this is a good thing, go on! '

People like 'Eagle Claw Skill' are bad, but they are born to cling to the strong. Who else can the contemporary martial arts masters curry favor with?Originally, I wanted to call Master Zhou, but thinking of Zhou Dong's "low-key" before, I was so blessed that I changed my name to Chef Zhou.

"Coconuts that mature in late winter are the most rare. They are sweeter and richer in taste than the large number of mature coconuts in spring and autumn. They have the effect of nourishing the body and beauty."

Zhou Dong caught the coconut thrown by the 'Eagle Claw', and directly cut off the top and handed it to Cheng Yuqi: "Try it, it should taste very good, and drinking it before eating big meat is also helpful for digestion. "

Seeing that Zhou Dong had something good, the first thing that came to mind was herself, Cheng Yuqi felt sweet in her heart, and said softly, "I want to drink with you."

"I also have this coconut tree that just grows behind the big reef and receives insufficient sunlight, so the coconuts will mature later. If there is one ripe coconut, there will be more."

Sure enough, Zhou Dong guessed right, 'Eagle Claw Kungfu' seemed to discover the new world again and again, he threw down a dozen ripe coconuts, Zhou Dong drank one himself, and handed some to Shu Chang and Mr. He, some The lucky passengers also shared a few of them. The coconut juice was really mellow and delicious, with a little bit of salt in the sweetness, which was indescribably delicious.

Zhou Dong drank a ripe coconut, and asked the passengers to help peel some raw coconuts. The coconut shells were piled up, roasted with fire until they were half dry, and kept for later use, and then poured all the coconut juice into a stainless steel container. In the basin, this basin was consigned by a certain passenger, and it was in the cargo container in the belly of the plane. I don’t know what the purpose of this big basin is when this person travels. According to legend, this old man has a phobia of bathtubs in hotels. But I love to take a bath
Anyway, no matter what the reason is, this large stainless steel basin came in handy at this time.

After cleaning the clearly divided wild pork, put it into a large basin and soak it in coconut milk for about 10 minutes. The skill is to fully integrate the coconut milk into the pork.

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

At this moment, where his hands are, they are infinitely magnified, magnified, and magnified again. A drop of coconut milk or a spot on a piece of pork seems to instantly become a huge and constantly evolving universe!

This is a magical and extremely weird molecular world!
Zhou Dong could even clearly see that the molecules of coconut milk and pork interacted and blended together. Without changing the basic structure of the molecules, a very mysterious and weird change gradually appeared that was difficult to describe in words.

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

Zhou Dong was taken aback by the long-lost mechanical sound.

Having been a chef for so long, Zhou Dong naturally understands that chefs from ancient times to the present are actually finely controlling the molecules of various ingredients when cooking, the influence of various ingredients on each other, the influence of spices, the influence of seasonings The impact of these are all at the molecular level.

It’s just that no matter how great a chef is before, when dealing with all these things, he relied on accumulated experience. The same ingredients, kitchen utensils, and even the same temperature, humidity, and space, the dishes made by different chefs are completely different. Michelin three-star chefs tried to use standards to define the food of the world, but when they came to Huaxia, they failed without exception, because there is a word that appears most frequently in Huaxia recipes, and it is the most fucking word, which is "appropriate amount '.
When Zhou Dong has the ability to enter the molecular environment of ingredients, it means that he can more clearly and accurately control the interaction and mutual influence of the molecular order of ingredients than those famous chefs in history, and has leapt from "empirical science" to " Standard Science' Hierarchy!
(End of this chapter)