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Chapter 499 – absurd

Xiangzi looked up, and gently pressed the hat under the eaves. Under the eaves under the amber eyes, he swept Wang Xiaoming’s face sharply: “Please give me some suggestions, sorry, I don’t remember your name .”

“You will remember” Wang Xiaoming said calmly.

“If you have a good mouth, you can’t beat me!”

Dingxiangmu Xiangzi’s dexterous footsteps are like a cat passing by Wang Xiaoming’s side, the light breeze drifting over the body of the smoke, it is not a cigarette, but the fragrance of the plant after burning, a slight strong smell , As if the smell of rosemary and bay leaf are all around the skin phase, like a bone half-attached hair Yan.

“Smells so good.”

Xiangzi flashed past and walked straight into the kitchen, followed by Wang Xiaoming.

Yu Zhibo said: “Suriname, let’s go see it too.”

Qi Lina curled her mouth and said, “Are you afraid your little apprentice can’t handle it?”

“If Xiao Ming can do this, I will be disappointed.” Yu Zhiboyan said.

Darkness envelops Totsuki Academy. This person’s paws are spread all over Japan, trying to defeat that person, but he has eliminated the pests bit by bit like pecking rice.

Beliefs are very different, irreconcilable contradictions, there is no other way except to eat stewed dishes on the court to win or lose.

This is a war between chefs.

As soon as Yu Zhibo walked into the kitchen, he saw Wang Xiaoming had chosen the blue and white fish.

“This is a blue and white fish.” Said.

Blue and white fish, also called mackerel, is a delicious marine fish that has been used in Kyoto recipes since the Nara period.

Beliefs are very different, irreconcilable contradictions, there is no other way except to eat stewed dishes on the court to win or lose.

This is a war between chefs.

As soon as Yu Zhibo walked into the kitchen, he saw Wang Xiaoming had chosen the blue and white fish.

“This is a blue and white fish.” Said.

Blue and white fish, also called mackerel, is a delicious marine fish that has been used in Kyoto recipes since the Nara period.

Xiangzi used Dymu as the top ten. Now 16 Haojie is good at seafood cooking. The seafood raw materials provided by Sicily are naturally top-notch. Although autumn is the most beautiful mackerel time, it is just past June, not the best season , But the pursuit of any chef, will do his best to give full play to the deliciousness of the ingredients.

Yu Zhibao wrapped his hands around his chest and looked at the spindle in Wang Xiaoming’s hands. The skin showed a turquoise blue fish. People were looking forward to what kind of food he would cook in the future.

Blue and white fish, grilled with salt, boiled or made sushi. “I just don’t know what he will do,” Su Yunnai commented.

“If it’s Wang Xiaoming.” Yu Zhibo couldn’t help smiling and said, “Of course it was smoked.”(Read more @ wuxiax.com)

“Smoking” Zulina frowned, because he was not familiar with Wang Xiaoming and did not know that she was a vendor, so he was surprised.

Leaving aside Wang Xiaoming’s experience.

The history of fumigation even exceeds the age of human existence.

At first glance, you might think this sentence is unbelievable, but in the deciduous jungle, the fire in the sky turns layers of branches and leaves into ashes, and the taste that matures under the hot sun is the earliest fumigation.

This is inspired by nature, smoked ingredients can be stored for a long time, so this ancient food processing method has been promoted. In medieval Europe, fish from the ocean was hung in chimneys and turned into dried fish, while in Asia, pork and beef slaughtered during the Spring Festival were burned into bacon with pine and cypress branches.

After the invention of the refrigerator, the preservation of food became convenient. Fumigation has lost the purpose of preserving ingredients, but the smoke continues to be preserved and promoted as a way to add fragrance. Austria’s smoked salmon, Sichuan-Shu region’s pastrami, and British peninsula’s classic bacon are all smoked in the world.

In Japan, fumigation has a long history. In the hands of those who are proficient in fumigation, the curl of light smoke is different from burning grass and wood, adding a different smell of smoke to ordinary food. Ito’s apple tree, Hakone’s pale yellow pear wood, Ikebukuro’s black walnut, or Okabu’s Yulu, Shizuoka’s fragrant tea, the white smoke from the vegetation when burning is attached to the surface of the ingredients, and it is warm The stored and entangled incense is also attached to the surface of the ingredients.

Because he is not familiar with Japanese materials, Wang Xiaoming carefully selects his own fumigation materials and must prepare a series of materials before eating Artemia.

Bacon, of course, is made of wood, with fruit trees as the top. Smoked roast duck petals are better. Rose, lavender, jasmine or fresh light tea are also choices.

As a former small trader, coupled with Yu Zhibo’s personal teaching during this period, Wang Xiaoming can be said to be a group of people with this knowledge.

“As for the sea fish.”

“Of course it is here!”

He opened a bag, and a fresh smell came out of the bag, revealing leaves.

It is bay leaf.

Bay leaves with a slight sweet taste are very suitable for smoked fish.

Of course, it’s not just here, basil, sage, thyme. All kinds of spices were taken out one by one and piled on a hill on the table.

“Oh, do you think you can beat me with this kind of thing?” Lin Xiangzi stood opposite Wang Xiaoming, wearing a baseball cap, mockingly.

“Don’t you try?”

Wang Xiaoming learned from Yu Zhiboyan that the tone of the tone is indifferent, but the tone is firm and firm.

“Very interesting.”

Yu Zhibo walked over to the stool and sat down, watching with interest the spices chosen by Wang Xiaoming, which had been infiltrated in the vanilla for a long time, so that he could simulate the scent mixed in the brain, although there would be differences between the main ingredients and the proportions. , But overall it should be roughly the same.

“Okay.” Sitting next to Yu Zhibo, Zoline did not close his face. “I really want to play it myself!”

“Okay, let’s take a look.” Yu Zhibo thought for a while, roughly figured out what Wang Xiaoming was going to do. “feeling not bad.”

If you have a perfect score, from Yu Zhiboyan’s point of view, Wang Xiaoming is probably 70 points.

In the final analysis, to talk about holding spices, in Yuanyue School Park, besides Ye Shanliang, it is Yu Zhiboyan.

But then Su Yunnai frowned.

“He threw the spices into the stove?”

This is to be done.

“Smoked blue and white fish?”

As if aware of Su Yunnai’s distrustful eyes, Wang Xiaoming raised his head in the kitchen, dark circles looking at her from a distance.

Then the corners of the mouth lifted slightly.

Miss, I will not lose Yu Zhibo’s face.

If he wants to talk about spices, he has also learned a lot from Yu Zhibo!

The fumigation process is not as simple as most people imagine, but as delicate and delicate as a flower arrangement.

After drying, the apple trees in Yidou City are like a thousand paper cranes, with their wings folded at the bottom of the furnace, while the gin, as bright as the dome of an Italian church, is wet and smells intoxicating. Wang Xiaoming raised his eyebrows slightly, and the tones of smoked herring and white fish were formed.

“What? It turned out to be fumigation.”

“I thought he would do something!”