I am Qinxing No.1

Chapter 155 The Tibetan Pig Eating Cordyceps

Using the large intestine as a sashimi, if it is not done well, it will kill people.

In the history of China, there are more than one famous person who died because of his addiction to eating "chicken". Chen Deng in the Three Kingdoms period and Meng Haoran, a great poet in the prosperous Tang Dynasty, all died because of eating fish knuckles. The killer is actually a parasite in the fish knuckles .

The prevalence of sashimi in the island country and its relative safety are entirely due to the development of modern medicine and microbiology. Not only must the ingredients be fresh enough, but also mustard, a condiment that can kill a large number of parasites, is necessary. Even so, it cannot be [-]% ensure safety.

Those ingredients from deep sea or clean sea are still like this, let alone pig intestines?God knows how many germs are hidden in the pig's intestines. If you use this thing to make sashimi, I'm afraid it can really eat dead people!

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

The perfect vegetable washing skill brings not only the magical effect of washing vegetables, but also a huge amount of information about various ingredients; every time Zhou Dong handles pig intestines, a lot of information about this ingredient will emerge in his mind, It was easy to pick out the information he needed.

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

Today, the industry of garlic sausage has become relatively simple. It is to wrap three-point fat and seven-point lean pork in a clean casing, add a certain amount of starch, and use garlic as the main seasoning. The taste is northerly. The target audience is Garlic lovers.

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

This is definitely not to favor the past and the present. The garlic sausage under the traditional craft has to be prepared from the live pig stage, and it must be prepared at least seven days in advance!
Before preparing to make garlic sausages, you must first select suitable pigs. For the first three days, gradually increase the proportion of garlic in the pigs’ food. When the pigs fall in love with the taste of garlic, they will only feed garlic and nothing else for the next four days. It took seven days to kill the pig for the intestines.

The garlic sausage made with this kind of pig casing is the real traditional taste; the garlic can penetrate the casing, and even less minced garlic that may affect the taste can be put in the intestine, and the garlic is mellow and has a long aftertaste.

Of course, Zhou Dong didn't want to make garlic sausages, but the traditional production process of garlic sausages gave him some inspiration.If the simple and honest pig brother eats garlic for a few days, it can kill a large number of parasites and germs in the pig's intestines, which solves the safety problem.

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

Today, deputy section chief Zhao is ten times more enthusiastic than last time. In his opinion, the chef of Kyushu Dingshi who is about to take office in front of him is definitely worthy of his friendship.

During this period of time, the Chudu Meat Factory is preparing to establish its own brand. The first step is to launch a series of high-quality, high-quality, and top-notch brand pork on the basis of the civilian supply of the previous assembly line. Now the business personnel in the factory have already Go to the whole country or even abroad, and start to buy some high-quality pig breeds.

At present, the four-star and above restaurants in Suzhou Province have been positioned as "high-end customer groups" by the Chudu Meat Factory. How can Deputy Section Chief Zhao not know Zhou Dong, a rising star in the culinary circle of Suzhou Province?
In the busy and noisy meat joint factory, Deputy Section Chief Zhao kindly let Zhou Dong to his office, turned on the air conditioner, made hot tea, and served refreshments, with a friendly and even ambiguous smile on his face. A girl, otherwise Zhou Dong would want to run away.

"Hehe, Brother Xiao Zhou is really a young man! Now not only Huaxia Qinxing, but even the people in our meat joint factory don't know the name of 'Huaxia Noodle King'!

Speaking of which, this is the second meeting between Brother Xiao Zhou and I, right?Fate!From now on, Brother Xiao Zhou, don’t call me Section Chief Zhao. Just call me Brother Zhao, okay brother?

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

Zhou Dongxin said that I bought goods twice when I came here. Is this also called fate?Noncommittal: "I don't care about tea, I'm not thirsty. I heard from Uncle Chen that the Meat Factory has recently introduced dozens of top-quality Tibetan pigs. I wonder if it's true?"

Tibetan pigs are said to be raised on the plateau. They only eat precious Chinese herbal medicines such as Chinese caterpillar fungus, matsutake, and fern. It is said that pork is rich in amino acids and trace elements, and it is especially beneficial for men. '.

Hearing from Chen Zuzi that the Chudu Meat Factory had imported dozens of top-quality Tibetan pigs, Zhou Dong couldn't believe it. Isn't he ready to live?With the exorbitant price of top-quality Tibetan pigs, who will buy them?

There are quite a few rich people in Chudu, but they prefer to go to the breeding ground to buy. These days, everything is fake, and the signboard of Chudu Meat Factory may not convince them.

"It's true that you don't tell lies in front of real people, but it's not such an exaggeration.

We have indeed introduced dozens of Tibetan-flavored pigs, but how can we say that these Tibetan-flavored pigs are actually half-truths and half-fakes. "

Seeing that Zhou Dong asked about Tibetan fragrant pigs as soon as he came, deputy section chief Zhao was overjoyed, grandma, these dozens of pigs that no one has decided so far are grandpa and grandma pigs, are they going to be found?

The one who can eat these dozens of Tibetan pigs in one go in Chudu is probably the Kyushu Dingshi. If you change to another restaurant, even if you have the ability, you may not be interested in it.Ordinary small restaurants can't do it, and several four-star restaurants have fixed purchase channels, and the Chudu Meat Factory really can't get involved.

Zhou Dong frowned: "How about half-truth?"

"Hey! Isn't this the five-year plan set by the factory director years ago to establish a high-end brand, to be a "Shuanghui" in Chudu, and a "Yurun" in Jiangsu Province?
In order to quickly establish a certain influence, our meat joint factory plans to start with restaurants with four stars or above, so we have entered a batch of high-end pig breeds, including this Tibetan pig."

Deputy Section Chief Zhao said with a wry smile: "However, these Tibetan pigs are pig breeds. Although they have been raised in plateau areas, 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 pigs can be eaten by themselves?
So the top Tibetan pigs are all piled up with money!But what kind of people must be able to afford the pigs fed in this way? Even if they dare to sell them, our meat joint factory must also dare to buy them, right?If you hit your hand, you should drink the northwest wind next year.

So, these Tibetan pigs are half-truths and half-false. "

Zhou Dong smiled, and Deputy Section Chief Zhao's words were to the point.

There must be top-quality Tibetan pigs that grew up eating cordyceps and matsutake, but the "ginseng in pigs" is probably custom-made by the rich, and most people can't afford it, and they won't buy it.Even if the Chudu Meat Association bought this top-quality Tibetan pork, it would have to be smashed.

"There are rumors in the industry that the [-]th floor of Kyushu Dingshi is undergoing renovation, and a 'Zhou's Private House Hall' will be built for Brother Zhou. Could it be that Brother Zhou is going to buy a few Tibetan pigs?"

Deputy Section Chief Zhao's eyes lit up, and these dozens of half-truths and half-fake Tibetan pigs have been thrown into his hands for a long time. If Zhou Dong is interested, the meat joint factory can get back a sum of money, and he has a sales commission.

"Uh, how much is a head?"

"After all, it's not really a top-notch Tibetan pig. The market price is about 1 yuan a catty gross weight, and an adult pig does not exceed [-] kilograms, which is about [-] yuan a head.

Of course, it will be cheaper to get the goods from us, and I will give you a discount, brother, how about 90 yuan per catty based on gross weight? "

"The price is okay."

Zhou Dong nodded: "Can I go and see your Tibetan pigs?"

(End of this chapter)