If red meat is according to the taste theory, it has different standards in different periods.

In ancient times, beef was considered to be "highly expensive". This is because oxen cannot be killed. When encountering a cow that dies unexpectedly, it can only be eaten after reporting to the official. Therefore, it is rare to be valuable, and it is not that the powerful cannot eat it at all. In Water Margin, two pounds of beef are often used as nonsense, unless it is the kind of "scalper" made by the female yaksha.

Lamb is the second, dog meat is the second, no one eats pork. For a long time, pigs are pickled without being "pickled". The fishy smell alone can make people retreat.

In the early days of the founding of New China, pork was the most expensive, beef was followed by mutton again. Since the pig was targeted by humans, pork became the most singular and central "big meat". On the contrary, beef and mutton had a strange smell, so it began to enter the house and was noble for a while.

In fact, the history of the development of various red meats itself is the struggle between humans and "odor". Perhaps for some people, the odor is very popular, but it is not the mainstream after all. Even for mutton, a meat that is naturally mutton, the little goats produced in Chudu are also light in fishy smell, delicate in taste, tender and juicy, and the price is much higher than that of mutton from other provinces such as Qing, Meng, Xi, and Xin, and one-third higher.

As Teacher Huang said, the biggest problem with wild boar meat is that fishy smell. Unless the piglets are not yet in the estrus, once spring comes and enters the restless season and age, the meat will be difficult to deal with.

Although the legendary vegetable washing skills are awesome, they cannot completely escape the innate limitations of the ingredients themselves. They can be improved, but they cannot completely change the essence of the ingredients. Otherwise, Zhou Dong would just buy two peaches in the vegetable market and touch them with his hands and become the Queen Mother's peaches? That's nonsense!

Even if he used his vegetable washing skills to improve the meat quality and to a certain extent eliminate some of the fishy smell, the taste of this old wild boar is definitely not as good as that of a domestic pig. Therefore, the stewed small stew that Shu Chang wanted to eat is basically a dream. Even Zhou Dong could not make it with this old wild boar, which would make Shu spit out all the bitter gallbladder.

There are only two ways to make normal people eat this kind of wild boar meat. Either hunger them for three days and three nights. At that time, all the fishy things are delicious in the world, or use the most primitive cooking methods of human beings to roast!

Barbecue is one of the best cooking methods to remove odors. If you add spices like peppers and cumin, even the dead cat and mouse meat can make the taste of authentic lamb skewers. Zhou Dong does not have such spices on hand, so he can only start with the firewood used for barbecue. The small fragrant fruit wood in the shrub plus coconut shells are the best firewood to remove the fishy smell of pork.

Under Zhou Dong's command, more than a dozen men who were good at climbing trees climbed the coconut trees by Shanghai, and then picked or were mature or immature coconuts like monkeys and threw them down. Among them, "Eagle Claw Kung" and his younger brothers worked the most. While picking the coconuts, they shouted, "Oh, throw another one down. This is the fifteenth one. Be careful with the brothers and sisters below!'

‘Haha, this one is still familiar, Chef Zhou, this is a good thing, then!’

Although people like "Eagle Claw Master" are bad, they are born to like to cling to the strong. Who can they please help if the contemporary master of national arts can be cursed by? He originally wanted to call Master Zhou, but when he thought of Zhou Dong's previous "low-key" and then he became very happy, so he changed his words and called Master Zhou.

"The coconut that has just matured in winter is the most rare thing. It is sweeter than the large amount of ripe coconuts in spring and autumn, and has a thicker taste, which has the effect of nourishing the body and nourishing the skin."

Zhou Dong caught the coconut thrown by "Eagle Claw Kung" and cut the top and handed it to Cheng Yuqi: "Try it, it should taste very good. Drinking this thing before eating big meat is helpful for digestion."

When he saw Zhou Dong had good things, the first thing he thought of was himself. 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. It is not sunny enough, so the coconut will mature later, and there will be more if there is a ripe coconut."

Zhou Dong was indeed right. "Eagle Claw Kung" threw down more than a dozen ripe coconuts as if he had discovered a new world one after another. Zhou Dong drank one by himself and handed it to Shu Chang and Teacher He and others. Some of the lucky passengers also moistened a few. The coconut juice was indeed mellow and delicious, with a little salty sweetness, and it was indescribable to be delicious.

Zhou Dong drank a cooked coconut and asked the passengers to help peel some raw coconuts. The coconut shells were piled together, and they roasted them half dry on fire and kept for later use. Then they poured all the coconut juices into a large stainless steel basin. This basin was consigned by a passenger, and it was in the container on the belly of the machine. I don’t know what this person is doing to bring a large basin when he came out for a trip. According to legend, this guy is phobic about the hotel bathtub, but he likes to take a bath...

Anyway, no matter what the reason is, this large stainless steel basin comes in handy at this time.

After washing the clearly divided wild boar meat, put it in a large basin and soaked it in coconut juice. After about ten minutes, Zhou Dong began to stir the wild boar meat in this basin again with the legendary vegetable washing skill, but this time he used his skills to fully integrate the coconut juice into the pork.

At first, as usual, the appreciation value in the system was consumed little by little at a fixed ratio, but just as Zhou Dong thought it was about to be completed and was about to terminate the skill, an unprecedented scene suddenly appeared in front of him.

At this moment, the position where his hands were reached was infinitely enlarged, enlarged, and then enlarged. A drop of coconut milk and a piece of pork seemed to instantly become an unparalleled and constantly developing universe!

This is a magical and extremely weird molecular world!

Zhou Dong could even clearly see that the molecules of coconut milk and pork interact and blend with each other. Without changing the molecular infrastructure, a very mysterious and strange change gradually appeared.

‘Congratulations to the host, finally entering the deepest mysterious realm of legendary skills - the molecular environment!’

The long-lost mechanical sound sound made Zhou Dong stunned.

After being a chef for so long, Zhou Dong naturally understood that when cooking, chefs from ancient times to the present, they actually control the molecules of various ingredients, the influence of various ingredients, the influence of spices, and the influence of seasonings, all of which are molecular contents.

However, no matter how great a chef was, he used to accumulate experience when dealing with all this. The same ingredients, kitchen utensils, and even the same temperature, humidity, space, and the dishes made by different chefs were completely different. Michelin three-star chefs tried to use standards to freeze the food all over the world, but when they came to China, they failed without exception, because there is a word that appears most frequently and is the most fussy in Chinese recipes, which is "appropriate amount"...
Chapter completed!