Naruto: Big Foodie

The genius remembers the address of this site in one second: (apex Chinese), the fastest update! No ads! Three games and two wins, and finally ended with the victory of Yang Ming.

Luffy's group can only watch others taste the beggar chicken with relish, not to mention how uncomfortable it is, just like a bachelor watching others show their affection, their hearts are relieved.

Because Naruto stole the food behind everyone's back, the amount of the remaining beggar chicken was seriously shrunk. Yang Ming and his party were not satisfied with the meal, and they all turned their attention to Yang Ming for help.

"Boss, just make another dish!"

"Boss, we don't ask for a salary increase or promotion, we just want to eat some delicious food!"

"Boss, for the sake of our hard work and no credit, let's do it again!"

Seeing his staff making a fuss, Yang Ming shrugged and couldn't refuse.

After all, coming to the world of One Piece this time is also equivalent to giving the employees a vacation to travel.

Exactly, before that, Yang Ming just completed a system task, and the reward was the practice of boiling fish.

Yang Ming took out the money he grabbed from the auction and gave it to Bai, asking him to buy some freshwater fish and bean sprouts first.

Here is the Chambord Archipelago, a collection of ingredients from all over the world, all of which are easily available.

While waiting for Bai Maicai to come back, Yang Ming didn't sit still. He used Xia Qi's kitchen to do some preliminary work first.

Since there were so many people, this time Yang Ming was fortunate enough to find a large pot, and then started cleaning the peppers.

Boiled fish needs a lot of chili peppers, and since the pot is big enough, Yang Ming took two or three kilograms of chili peppers this time and put everything on the cutting board.

In fact, you don't need to cut the chili, but after cutting it, it will better squeeze out the spiciness inside, making the whole pot of boiled fish more spicy.

The Chambord Islands are surrounded by the sea, and the weather is humid and cold. It is best to eat boiled fish. However, the common seaside syndrome can be well relieved by eating this dish.

When the peppers were almost finished, Baima came back non-stop, holding a large bag in both hands, and the bag was wet with a fishy smell.

"Bai, are the freshwater fish you bought fresh?"

Bai nodded, "Boss, don't worry, these are the freshest fish."

There is no reason for Yang Ming to ask this question. Boiled fish seems to be an original method, but the actual workmanship is very elegant. Fresh and live fish must be selected.

In this way, not only can the effect of pepper to keep out the cold, nourish qi and nourish blood can be fully exerted, it can not only remove the fishy smell, but also maintain the freshness of the fish.

At the same time, the cooked meat will not become tough at all, the taste is smooth and tender, and the oil is not greasy.

Generally, when you eat boiled fish, you only need to taste the fish to see if it is smooth and tender enough to know whether it is fresh.

After all, some black-hearted merchants use chilled freshwater fish in order to save costs, and the meat will taste a bit chai.

Yang Ming is naturally not a black-hearted boss. As a chef, even if he can't use the best ingredients provided by the system, he must strictly treat every process of cooking.

Because the devil is always in the details, if a link is not right, it will affect the final dishes.

Yang Ming killed and washed the fish, chopped off the head and tail, and chopped the remaining fish into several pieces.

Afterwards, Yang Ming laid the fish flat, took out the dragon-slaying knife, and used a sharp knife to separate the two large pieces of fish from the fish steak, and then continued to cut the two large pieces of fish into appropriate pieces.

Dragon-slaying knives are sharp, not to mention fish bones, even beef bones can be easily cut open, so Yang Ming's cutting is very relaxed and comfortable, as if entering a realm of no one.

During the whole process, Yang Ming seemed to have mastered it countless times.

The cut fish pieces are crystal clear, each piece is as thin as gauze, and you can see the scene behind you when you pick it up.

Yang Ming put the cut fish fillets in a pot, mixed them with a little salt, cooking wine, cornstarch and a protein so that the seasonings fully penetrated, and then put them aside to marinate.

The taste of the fish is marinated in the front, so it is not possible to season it again as usual, and it must be thoroughly marinated.

It can be seen that after a layer of egg white covers the fillet, it looks a little shiny under the light.

At this time, Yang Ming boiled a small pot of water, washed the purchased bean sprouts, blanched them in boiling water, and then took them into a large pot and sprinkled a little salt into it. In boiled fish, the existence of bean sprouts is equivalent to a lubricant, which can add a refreshing taste to a single dish without making people tired.

After doing these things, Yang Ming took the big pot he had prepared earlier and added three times the oil that was used for normal cooking.

After the oil is hot, Yang Ming put in the chopped peppers he made before and sautéed until fragrant. Add ginger, garlic, green onions, peppercorns, chili powder and dried red peppers and stir-fry over medium-low heat.

So many spices were stir-fried, and the spicy smell roared like a gust of wind.

Didn't you see that even Bai, who was standing at the door of the kitchen, was drooling in a rare way?

After the taste is out, it is the turn of the fish head and tail and fish steak that were removed before. ~www.readwn.com~ Yang Ming turned the fire and mixed it, and added a dazzling condiment.

These fish heads and tails and fish steaks are used as the basis for cooking "soup". With them, boiled fish has more umami, rather than simply adding fish fillets.

Boiled fish eaten outside is usually taken away before serving and used as the base for the next boiled fish.

Heck, I didn't expose anything.

Yang Ming continued to stir fry for a while, then added some hot water, waited for the water to boil, kept the fire high, and put the fish fillets in.

The amount of water for cooking the fish should not be too much. After putting the fish fillets in, it can just be submerged in water. After it is cooked and poured into the basin, some fish fillets will be exposed.

After Yang Ming used chopsticks to loosen the sticky fish fillets, he could turn off the fire in a few minutes.

Afterwards, Yang Ming poured the cooked fish and all the soup into the big pot that had just filled the bean sprouts.

At this time, Yang Ming took another clean pot, poured in the oil and heated it, then turned off the heat and let it dry first, then added Chinese prickly ash and dried chili peppers, and slowly fry the aroma of Chinese prickly ash and chili peppers over low heat.

Before cooking the fish, fry some of the peppercorns and chili peppers. When cooking, the red pigment in the chili peppers can be fully leached, making the oil bright red.

During this process, Yang Ming paid great attention to the size of the heat, so as not to stir fry.

Don't make a paste of Sichuan pepper, because it is fried with oil, so don't use a big fire, otherwise it will all affect your appetite and be bad for your health.

When the color of the peppers was about to change, Yang Ming immediately turned off the heat, and poured the oil in the pot and the peppercorns into the large pot containing the fish.

When it's done, look over the eyes, and the red peppers are full of red and seductive.

Yang Ming took a sip and found it spicy but not dry, numb but not bitter, commonly known as numbing the head, spicy and enjoyable, no wonder boiled fish is so popular in the world. Mobile users, please browse and read for a better reading experience.