Live Broadcast Days In Naruto

Chapter 1037

The red-haired man has three scars at a glance and is drinking and chatting with him.

The two of them, the king of thieves in the world, one of the protagonists of the four emperors, Edward the white beard, Shank with red hair and red hair!

In addition to them, there are four other emperors, Qi Wuhai, and even the marshal and generals, all in person!

And their arrival is a system that has been silent for a long time, helping Yu Zhibo perfect the original portal, so that the powerful king of thieves can come to the world of Hokage!

To Taitara’s silence, he clearly felt that all the other employees seemed to know strangely strong, as if he was the only one who didn’t know.

This made Titala very frustrated.

Taitara hurriedly came to Mackerel. After all, the two of them had a better relationship than others from the original Xiao organization.

“Who are those people, mackerel? How do you think they are so powerful that there is a hidden power that can threaten me?”

With a mysterious smile on his face, Mackerel did not answer directly, but asked:

“Titara, do you think there are other worlds besides ours?”

“This one”

Titara is also a wise man, and when he heard Mackerel’s request, a ray of light flashed in his mind.

“Yes.” At the thought of this possibility, even Ti Tara’s soul shuddered with excitement. “Are they strong people from other worlds?”

Mackerel nodded and said, “Yes!”

“This is a lot that only Yu Zhibo can do, so that the powerhouses of other worlds can come to us. With such a spirit, I am really not as good as me!”

Hearing this, Titala wiped his palm immediately.

“I don’t know, can you compare with them?”

His exploded soul has burned!

“I don’t know, can you compare with them?”

His exploded soul has burned!

Yu Zhibo shop.

in the kitchen.(Read more @ wuxiax.com)

Due to the long silence of the system, the portal of the past has been upgraded, and the great king’s world is coming. They are eager to taste the food Yu Zhiyong cooked for a long time, which makes Yu Zhiyong seem very busy now.

What else can satisfy the appetite of so many people? There really are such delicacies in all the seats of Manchu.

This is called water basin lamb.

At first I heard that everyone might be a little confused. Haven’t you eaten this yet?

But when it came to pita bread soaked in mutton soup, it suddenly lit up.

The water basin lamb got its name because it is cooked in a basin. It originated from the ancient Dali-Yu Zhiboyan in the world. It is called bonpi bread dipped in lamb soup.

It can be said that pot lamb is another name for lamb soup soaked in pita bread.

Everyone eats their own broken steamed buns in Huimin Street, and then takes the master back to the pot for processing. Strictly speaking, it should be called steamed bun cooking.

In the local water basin beef, it is one of the important staple foods of people. Compared with the flavor of mountains and seas, the most nostalgic thing is itching. Those who can let you eat a few steamed buns in a row feel that they have not finished eating. The pita bread in the mutton soup has simple names, flying in the streets and alleys. Every time you mention these names or smell these smells, the first thing you think of is to rush home with a steamed bun in your hand. . Pick up a piece of fat and tender lamb with one hand and eat a lot of special foods with it.

The pita bread soaked in mutton soup is enduring and has a long history. It has been recorded in Manchuria. It strictly selects the most edible things and various tastes. After learning, people will lose their grace at the table. After all, they are greedy. It is their only purpose.

The usual method of soaking pita bread in mutton soup is naturally not difficult. Buy mutton chopped up and simmered with hot water and spices until the mutton is crispy.

The whole piece of lamb can also be stewed in the pot. Lamb will be more tender, but it will take too long.

More fans, with steamed buns, their thick mouths are soaked with spicy oil.

The lamb soup made in this way is fresh, lamb pastries, fan-flavored, and cool!

If you like pepper, put more. The soup at the bottom is rich in pepper. It’s like fennel. You can put more. The color of the soup is yellow, bright, aromatic and sweet. of.

At this moment, Yu Zhiboyan was holding a dragon knife in his hand and placed a thick piece of mutton on an unnamed chopping board. A shimmer flashed in his eyes. The knife rose, fell, and the cold light shone like a half-moon arc flashing. After that, there was a sound in the air.

Then cut the lamb into neat squares.

The whole operation was completed at once, without any trace of mud or water. We can see that Yu Zhibang’s senior knives are already very skilled, reaching the realm of heart-bearing knives and flowing water.

Yu Zhiboyan was cleaned and stored in a pot of cold water. Add cooking wine to remove the odor, put it in a boiling water cooking pot, take out the lamb, and put it in an empty bowl.

At the same time, Yu Zhibo also took out a series of spices, pepper, cinnamon, grass fruit, nutmeg, anise, ginger slices, octagonal gauze, and ginger sliced ​​in advance. Yu Zhiboyan cut into three pieces into gauze bags.

Why use gauze wrap?

This is the profound wisdom of an experienced chef.

Generally speaking, spices will rot during cooking. Wrap the spices with gauze and cook them in a pot to facilitate the production of mutton soup without spices and impurities.

We usually eat it on the outside of the pita bread soaked in mutton soup. We can see the mutton soup inside. The soup is muddy and mixed, so it doesn’t look much, but in fact, it has seriously affected the simplest mutton itself. The taste has lost the feeling of the ground.

Then, Yu Zhiboyan took out the Wanbao purple casserole, added enough water to the pot, put the scalded breasts and the spice bag, after boiling, turned to a low heat and covered and simmered.

Slow work can do a good job and make good food.

I waited for a while, until I got out of the pot, even if I put a lid on, it still revealed a puff of fragrant smoke. A vegan taste is pleasant, refreshing, and it makes people feel very refreshing, as if the body is both inside and outside. Full of fragrance.

Yu Zhiboyan immediately opened the lid, then sprinkled an appropriate amount of salt to complete the mutton soup.

At the same time, Yu Zhibo picked up another pot, put it in the fan, cooked it, and picked out the bowl.

Yu Zhibo will turn the mutton soup into a fan, sprinkle it with coriander and onion, which can be sprinkled out of the pot, and then sprinkle some garlic sprouts. It is lush and plump, standing without a new atmosphere, making people sparkle.

Thanks to Luo, the butcher relied on his ability in the slaughterhouse. According to Yu Zhibo’s orders, Luo could easily pick out the fat and uniform breasts, so this bowl of mutton soup had a greasy fragrance, but not too greasy.

Yu Zhibang worried that diners could easily catch fire, so fans set more, not many spicy children.

But like the original flavor of goat milk soup, it is fresh and fragrant. Once it came out, it made people feel a tempting fragrance, which attracted the attention of diners.