Godly Fisherman

When Xiao Peng rushed to the wolf shed, the "sitting cow" was confronting Academician Liu and the other four with a fierce expression. In addition to Academician Liu, there were Joanna and two other foreigners.

Oh no, they are all Chinese now. Since learning that Joanna changed her nationality to the island, a large number of top biologists have gone to China to apply for naturalization. . . . . .

The happiest part of this incident should be the Institute of Zoology, Chinese Academy of Sciences. It added a lot of new forces at once, but Xiao Peng only gave Academician Liu four places on the island. Except for Joanna and Chen Zetao, the other zoologists can only A group of two, after a week on the island, they were replaced by someone behind. This group of scientific researchers can't wait to do scientific research on the island without sleeping 24 hours a day.

Seeing Xiao Peng coming to sit on the cow is not as aggressive as before. Xiao Peng hurried to the wolf shed to visit the "crazy horse". At this time, the "crazy horse" had given birth to a baby, and saw it bit off the baby's umbilical cord, eaten the placenta, and was licking the baby. Seeing Xiao Peng coming over, the slime on White Wolf's body looked at Xiao Peng pitifully.

Xiao Peng hurriedly arranged: "Mengzi, go and let Xiaoqiu prepare some broth to dry, and warm water, and then bring the bed to clean the mattress." After that, he touched Crazy Horse's head: "You are so good. Mom, people are born in the middle of the night. You have to be during the day. Is this to prevent us from causing trouble? Chen Zetao, bring the medicine box over!"

Chen Zetao listened to Xiao Peng's words and walked cautiously with a medicine box in his hand. After all, the "Sitting Cow" on the side was looking at him eagerly, oh no, it was a wolf looking at him.

Xiao Peng held the newly born little white wolf in his hand and saw that it was a little male wolf. Xiao Peng wiped the mucus off the little wolf with clean gauze, and tightened the little wolf’s umbilical cord with sutures. Scissors cut off the excess umbilical cord, and then disinfected the umbilical cord with iodine. After all this, Xiao Peng put the little wolf in the arms of Crazy Horse and let it **** breast milk.

The little wolf is obviously in good physical condition. After pulling twice, he immediately started to eat breast milk. Watching this scene, several zoologists clapped their hands and cheered softly in the distance. After all, some young wolves will not **** breast milk after birth, and some have weak or no breathing after birth. This is a situation to worry about.

With Xiao Peng by his side, the North American White Wolf couple became more emotionally stable.'Sitting Cow' also lay down beside Xiao Peng honestly. Xiao Peng didn't care about the dirt on the ground, so he sat cross-legged beside the wolf house. Guarding the'crazy horse'.

Yang Meng brought broth for the "crazy horse" to drink to replenish physical strength. Seeing Xiao Peng sitting aside, Yang Meng also sat down and guarded.

In terms of taking care of these animals, Yang Meng took care of more than Xiao Peng. So the two white wolves also let him approach, and the strangers don't even think about it. When canines give birth to cubs, they still mind strangers to visit, let alone touch the cubs with your hands, otherwise, the she-wolf will attack the onlookers and even eat the cubs. Therefore, a group of scientists are shooting and recording with the camera from a distance, but they are not close ------ Joanna, the ‘veterinarian’ is not very useful. . . . . .

After about two hours, Qianliyan had four more little white wolf babies, and Xiao Peng replaced the wolf house with new mattresses before letting people go away.

Yang Meng sighed and shook his head beside Xiao Peng.

"Why are you sighing?" Xiao Peng puzzled.

"A few more foodies!" Yang Meng said with a sigh. No blame for him complaining, it is true that these foodies on the island are too edible.

Xiao Peng said: "Okay, we can afford it."

Yang Meng said: "The point is that I don't want to give them a trip to the pig farm to buy pigs. You said they can't eat dog food or something?"

Xiao Peng waved his hand and said: "Just these big guys eating dog food? That stuff is more expensive."

At this time, Pan Peiyu came over: "Boss, Nelson and his people have arrived in Sidao Town."

Xiao Peng laughed and said: "Okay, you put me in the box on the right side of the cold storage door to them."

After listening, Pan Peiyu nodded: "Okay. I see!" After speaking, he turned and left.

Yang Meng wondered: "What do you give Nelson? Is it a wedding gift?"

Xiao Peng smiled and said, "Of course not, isn't I going to eat sushi at Ono Jiro? I want to taste the biggest difference between the catch in our fishery and other catches. The box is from our fishery. The tuna'Dafei', let Ono Jiro prepare them first."

"Does'Dafei' still have to prepare? More than twenty days in advance?" Yang Meng was stunned.

"Do you think sushi is all fresh ingredients? Of course not! Many ingredients have to be prepared in advance. Take tuna as an example. Naked meat is the cheapest because it has less fat. So many high-end sushi restaurants. Tuna is naked and will be slightly marinated in soy sauce. The sourness of the lean tuna and the aroma of soy sauce are a perfect match. Because of the price factor, many people eat tuna sushi naked." Xiao Peng explained.

"And the'medium fat' of tuna, although the price is not as expensive as the'big fat', but many diners often think that the'big fat' is too greasy. On the contrary, it is not as good as the'medium fat' which can better balance the freshness and fat of tuna. However, in order to make the fat more lubricious, "Nakafei" must be matured, and the maturation work of each high-end sushi restaurant is the most sophisticated technology, and it is also the secret of each high-end sushi restaurant. It takes a few days before it can be made into sushi."

After listening, Yang Meng frowned and asked, "If that's the case, why is'Dafei' so expensive?"

"The reason is very simple." Xiao Peng snapped his fingers: "In Jiro Ono's words, the fatty tuna has a simple and clear taste, and the lean meat is the essence of the tuna flavor. No matter how you cook it, it is "big fat". The taste. The more the top-quality parts are, the more fixed the taste is, the less room the chef can play. The more the other positions are not as good as the "big fat", the more the chef's level can be seen. Ono Jiro is over 90 years old Being named a Michelin three-star chef does not depend on the fish itself, but on the changes in the taste of the fish. Even if it is'big fat', the aroma of the fish is more important than the fatness."

Yang Meng was dumbfounded: "You still have so much knowledge to eat sushi? Then why did you send "Dafei" to Ono Jiro?"

Xiao Peng smiled mysteriously: "It is precisely because he is known as the'God of Sushi' and the person who knows tuna best, so I want to send it to'Dafei' to see if he can play with flowers."

Yang Meng asked, "Didn't you always say'Dafei', which is the smell? What can he do?"

Xiao Peng said: "Do you think that'big fat' and'big fat' are the same? There is even a difference between the'big fat' on the same fish! There are two types of'big fat', called'snake belly' and 'Frosty', the so-called'frosting', refers to the'big fat' near the position of the'medium fat', which looks like a texture of'frosty', the meat is soft, the fat is fused in the fish, and there is no obvious muscle. Snake belly is the bottom of the abdomen of the tuna. The fat in this part is plump and has obvious muscles. The meat of small tuna is softer, while the muscle of large tuna is very hard. Therefore, it needs to be processed before eating. Eliminate. And if you want to eat "big fat", you need to do more preparations: wrap the fat with table paper, put it in a plastic bag to drain the air, and store it in ice for two to three weeks. This is considered mature. It also needs to be dehydrated and paired with special red vinegar rice to reflect the taste of'big fat'. Only such'big fat' sushi can be considered authentic!"

Yang Meng was a little dumbfounded: "Is it so troublesome to eat a meal?"

Xiao Peng nodded: "Islanders are absolutely meticulous about eating tuna. There is one more thing that must be paired with'big fat' sushi, and that is sake! Islanders call it'food in wine', yes. While sublimating the taste of the food, it is not possible for other alcoholic beverages to do so. When eating “Dafei” dishes, you must drink “Junmai Daiginjo”, like Ono Jiro’s It is the pure rice ginjo of the black pine and white deer that has a thousand years of life. The taste is refreshing and soft like bananas, melons and other fresh fruits. The taste is deep. The taste spreads quickly in the mouth and can be kept in time. The combination of tuna sushi and sashimi can enhance the freshness of the fish and remove the greasy feeling of grease, achieving a perfect dining experience."

"How do you know so much?" Yang Meng said his doubts.

Xiao Peng took out a small red book from his pants pocket: "The Michelin Food Guide, you deserve it!"

Yang Meng patted his forehead: "Damn, I know it!"

Speaking of Michelin, the first thing most people think of is the Michelin villain who has a fat body, and then they think of Michelin tires. In fact, under the Michelin company, the most famous star product should actually be the "Michelin Red Guide." Also known as the "Michelin Food Guide", Michelin Tires still has many competitors, but the "Michelin Food Guide" has been an authority in the food circle for more than 100 years since its birth. It is known as the "Food Bible" and its status is unshakable. .

This is the oldest and most authoritative hotel and restaurant guide in the world. For more than 100 years, it has been a system of star ratings for restaurants in the world with a rational attitude and has been favored by readers.

And Michelin’s assessment is also very strict. There are special food detectives, and the restaurant that appears on the restaurant must first obtain the mark of “a pair of knives and forks”. This mark is the basic evaluation standard of the restaurant, and the highest is five knives and forks. , Which indicates the comfort of the restaurant. And above that, it is the Michelin star standard, and here is the cooking level of the hotel. There are three standards here. One star means a restaurant that is particularly excellent in the same style of eating, which is a'restaurant worth visiting', and two stars means that the restaurant is very skilled in cooking, and it is a restaurant worth visiting.' , And as for Samsung, it can provide outstanding dishes, and it is a restaurant worth arranging a special trip to visit! And such a restaurant must be observed by Michelin for at least several years. Only when the standard has been maintained at a high level can it finally get three stars!

And this star is awarded to the restaurant as well as to the chef. As long as the one-star chef maintains the existing standard, the star can be kept, but the two-star or three-star chef will be demoted if he is found to be negligent. Especially for a Samsung chef or restaurant, you have to accept more than fifteen repeated reviews a year!

Ono Jiro and his sushi restaurant "Sukiyabashi Jiro" have been three Michelin chefs and three Michelin restaurants for so many years!

This is definitely a great honor!