If you use the large intestine as a sashimi, it will cause death if you don’t do it properly.

There are more than one famous person in Chinese history who died because of his appetite for eating 'sashi'. Chen Deng of the Three Kingdoms period and Meng Haoran of the prosperous Tang Dynasty all died because of eating fish sashimi. The killer is actually the parasite in the fish sashimi.

The prevalence of sashimi in island countries and is relatively safe is entirely due to the development of modern medicine and microbiology. It is necessary to ensure that the ingredients are fresh enough, but also to use mustard, a seasoning that can kill a large number of parasites. Even so, it cannot be guaranteed to be 100% safe.

This is the case with the ingredients from the deep sea or clean sea areas, let alone pig intestines? God knows how many bacteria are hidden in pig intestines. If you use this thing as a sashimi, you may really eat people to death!

So Zhou Dong’s first consideration is not taste, but safety.

The perfect-level vegetable washing skill brings not only the magical vegetable washing effect, but also huge information about various ingredients; every time Zhou Dong deals with pig intestines, a large amount of information about this kind of food will emerge in his mind, and it is easy to select the information he needs.

The first thing Zhou Dong thought of was the old Kyoto garlic sausage.

As of today, the industry of garlic sausage has become relatively simple. It is to wrap three parts of fat and seven parts of thin pork in a clean casing, add a certain amount of starch, and use garlic as the main seasoning. The taste is northerly, and the target group is diners who love to eat garlic.

As a result, today's garlic sausages are not much different from sausages. They are nothing more than adding starch and garlic. Compared with traditional garlic sausages, they can only be described as shoddy.

This is definitely not about being too old and not being too modern. The garlic sausages under traditional craftsmanship have to be prepared from the live pig stage, and at least seven days in advance!

Before preparing to make garlic sausages, you must first select a suitable pig. In the first three days, gradually increase the proportion of garlic in the pig's food. When the pig falls in love with the taste of garlic, you will only feed the garlic and not other things in the next four days. You will only kill the pig to get the intestines after seven days.

The garlic sausage made with this pig's casing is the real traditional taste; the garlic flavor can penetrate the casing directly, and even less minced garlic can be placed in the intestines that may affect the taste. Moreover, the garlic flavor is mellow and has a long aftertaste.

Of course, Zhou Dong didn't want to make garlic sausages, but the traditional garlic sausage production technology gave him some inspiration. If the honest second brother of Pig eats garlic for a few days, he can kill a large number of parasites and bacteria in the pig intestines, which will solve the safety problem.

***

When I came to Chudu Meat Coupon Factory again, the person who received Zhou Dong was still the deputy section chief Zhao last time.

Today, Deputy Section Chief Zhao is ten times more enthusiastic than last time. In his opinion, the chef of Jiuzhou Dingshi who is about to take office is definitely worthy of his careful friendship.

During this period, Chudu Meat Coupon Factory is preparing to establish its own brand. The first step is to launch a series of high-quality, exquisite and advanced brand pork based on the popular supply of assembly lines. Now the business personnel in the factory have gone to the whole country and even abroad and have begun to acquire some excellent pig breeds.

At present, the four-star and above hotels in Jiangsu Province have been positioned as a "high-end customer group" by Chudu Meat Factory. How could Deputy Section Chief Zhao not know that Zhou Dong, the recently rising star in the cooking industry in Jiangsu Province?

In the busy and noisy meat joint factory, Deputy Section Chief Zhao cordially gave Zhou Dong to his office, turned on the air conditioner, brewed hot tea, and put on the tea. His face was filled with friendly and even ambiguous smiles. Fortunately, this guy was not a girl, otherwise Zhou Dong would have wanted to escape in panic.

"Haha, Brother Zhou is really successful in his youth! Now not only China is diligent in running, but even our meat-distance factory has no name that is unknown to the "Huaxia Noodle King"!

Speaking of which, this is the second time that Brother Xiao Zhou and I have met? What about fate! Brother Xiao Zhou should not call me Section Chief Zhao in the future, just call me Brother Zhao. Are you okay?

Come on, brothers, drink tea quickly. Although it is not a good tea, it is also the top jasmine flower, the favorite of our Chudu people."

Zhou Dongxin said that I bought goods twice, which is also called fate? I said without comment: "Even if the tea is gone, I am not thirsty. I heard from Uncle Chen that the meat conjugated factory has recently introduced dozens of top Tibetan fragrant pigs. I wonder if it is true?"

The Tibetan fragrant pig is said to be free-range on the plateau and only eats precious Chinese herbal medicines such as Cordyceps, Matsutake, and Hemp all day long. It is said that pork is rich in amino acids and trace elements, which replenishes vitality and is particularly beneficial to men. It is known as the "ginseng" in pigs.

After hearing Chen Luzi say that Chudu Meat Coupon Factory has introduced dozens of top Tibetan fragrant pigs, Zhou Dong couldn't believe it. Is he not going to live a life? With the high price of top Tibetan fragrant pigs, who would buy it?

There are quite a few rich people in Chudu, but they are more willing to go to the breeding place to buy it. These days, everything is fake, and the signature of Chudu Meat Coupon Factory may not convince them.

"It's not like telling lies in front of a real person, but it's not so exaggerated.

We did introduce dozens of Tibetan incense pigs, but how to say it... These Tibetan incense pigs are actually half true and half false."

When he saw Zhou Dong coming, he asked the Tibetan Pig. Deputy Chief Zhao was happy, grandma, are these dozens of pigs, grandma, who have no one to make up for yet, will they have a settlement?

In Chu Du, you can eat dozens of Tibetan fragrant pigs in one breath, probably Jiuzhou Dingshi. Even if you have the strength, you may not be interested in it even if you have the strength. Ordinary small restaurants are not enough. Several four-star restaurants have fixed purchasing channels, and Chu Du Meat Coupon Factory really can't get involved.

Zhou Dong frowned: "What should I say half true and half false?"

"Yeah! Isn't this the factory manager who set up a five-year plan to establish a high-end brand a few years ago and want to build Chudu's "Shuanghui" Suzhou's "Yurun"?

In order to quickly establish a certain influence, our meat plant is preparing to start with hotels above four stars, so a batch of high-end pig breeds have been added, including this Tibetan fragrant pig..."

Deputy Chief Zhao smiled bitterly: "But these Tibetan fragrant pigs are pig breeds. Although they have been stocked in the plateau area, the supplementary feed is not the legendary Cordyceps and Matsutake.

Brother Zhou, think about it, let’s not talk about Cordyceps. How expensive is Matsutake? People can’t dig enough. Do you believe that these free-range Tibetan fragrant pigs can be eaten by themselves?

So the top Tibetan fragrant pigs are all piled up with money! But who can afford to feed them like this? Even if they dare to sell them, our meat factory must dare to buy them, right? If they lose their hands, they will drink the northwest wind next year.

So, these Tibetan incense pigs are half true and half false.”

Zhou Dong smiled, and Deputy Section Chief Zhao said this pertinently.

There must be top Tibetan fragrant pigs grown up with Cordyceps and Matsutake, but the kind of "ginseng in pigs" is probably customized by the rich. Most people can't afford it and will not buy it. Even if you buy this top Tibetan fragrant pig in Chudu Meat Farm, you will have to lose your hands.

"There are rumors in the industry that the 17th floor of Dingshi in Jiuzhou is undergoing renovations. We want to build a 'Zhou private room' for Brother Zhou. Could it be that Brother Zhou, how many Tibetan incense pigs are you going to buy?"

Deputy Section Chief Zhao's eyes lit up. He had been hitting the hands of dozens of half-true and half-fake Tibetan fragrant pigs for a long time. If Zhou Dong was interested, the meat-in-arm factory could recover some funds, but he had a sales commission.

"Well, how much does it cost?"

"After all, it is not a truly top Tibetan fragrant pig. The market price is about a gross weight of 100 yuan per kilogram, and an adult pig does not exceed 50 kilograms, which is 10,000 yuan per head.

Of course, it will be cheaper to get goods from us. I will give you a discount for you. What do you think of the gross weight of 90 yuan per pound?"

“The price is OK.”
Chapter completed!