Naruto: Big Foodie

Tree Leaf Village, Yang Ming's small shop.

Today is New Year's Day every year. Although the New Year's Day in Konoha Village is a little different from Yang Ming's original world, the rich and festive atmosphere is revealed early in the morning.

Early in the morning, various places have already put on the lights, dressed in new clothes, and happily walked down the street.

In order to celebrate the arrival of the New Year, Yang Ming also made a special trip to launch a series of food for the New Year to welcome guests from all over the world.

And now, Yang Ming is preparing a dish that is sure to be eaten during the Chinese New Year.

That is, dumplings!

This ordinary family can make dumplings, and when it falls into Yang Ming's hands, it suddenly becomes unusual.

Different from the dumplings made by ordinary people, the dumplings made by Yang Ming do not require dipping.

The secret lies in Yang Ming's process of making dumplings.

One day early, Yang Ming smashed the fresh pork bones and boiled the bone marrow soup. After the broth penetrated into the skin, the dumplings were slightly browned to make the taste more fragrant, and it was not necessary to dip them in the sauce.

And the dumpling skin is not simple at all, it contains the wisdom of a chef.

For the dough skin, Yang Ming made a paste with yam, then added a little water and used it directly to knead the dough.

As if playing Tai Chi, Yang Ming used the power of yin and yang, which was neither too big nor too small. It was just right, and the dumpling skins he produced were very unique.

On the side, Jiraiya saw this and immediately rolled up his sleeves.

"Hey, boss, it's not easy, look at me!"

"Spiral pills!"

As soon as he finished speaking, a cloud of sky-blue **** appeared in Jiraiya's hand, spinning at an extremely fast speed, and then fell into the dough.

But unexpectedly and unexpectedly, he can use the spiral ball to wrap the dumplings, but he can't use it to make dumpling skins at all!

Under the impact of the spiral pill, the dough was torn apart, and countless pieces were scattered and sputtered towards the surroundings.

Seeing this, Jirai retracted his hand in embarrassment, and smiled awkwardly: "Boss, I didn't mean it, really!"

Yang Ming looked at the messy kitchen, the corners of his mouth twitched fiercely, his eyes narrowed, and he said lightly:

"Jiraiya, you don't need to say any more, I will punish you for not eating staff meals for a month!"

"Nani?" Zilai also stunned, and let out a wailing like killing a pig: "Don't!"

Yang Ming shook his head and kneaded another piece of dough.

Different from ordinary dumplings, dumplings are made of Cheng noodles. After the dough is kneaded and pressed, Yang Ming uses a kitchen knife to press out pieces of dumpling skin.

The dumpling skin prepared by Yang Ming is not as thin as ordinary people's, but the most ideal state. It is also called mandarin duck skin. It is half thin and half thick. it is good.

Yang Mingxing's movements like flowing water are both simple and beautiful, just like a pair of ink landscape paintings, full of spirituality, can't see it at all, this is a very boring thing.

Yang Ming raised his hands and dropped them, the dumpling skins fell lightly in his palms like butterflies, and then put the fillings in.

Dumplings are filled with Sanxian stuffing, which is filled with pork fat soaked in red oil. This red oil is prepared from sesame paste, chili oil, vinegar, star anise, cinnamon, and coriander.

This unique filling makes the dumplings delicious and delicious without the need for dipping.

Afterwards, Yang Ming's fingers were very agile, just like a senior pianist. His ten fingers were like one body, and he wrapped the dumplings with precision.

The whole dumpling is in the shape of a crescent moon, crystal clear, white and red in the inside, thin and tough in the skin, and the filling should be pork, juicy, and the pork should be smooth and elastic with real flavor.

The ancient poem goes:

"Inverting the fan, Luo Weichan sees through her clothes, and her bright red smile is half-mad."

This poem even wrote this beauty into a poem, comparing the hazy beauty of dumplings to a beautiful woman wearing a veil. Just a glance, it is unforgettable and indulged in this beauty.

In the process of Yang Ming's production, a group of employees have already gathered around him.

Ranmaru blinked her big eyes, stretched out her finger and poked the dumpling wrapper, only to feel that it was soft and elastic, which was great!

"It looks delicious, when can we start eating?"

Seeing this, Lei Ya quickly pulled Lan Maru back and scolded with a smile:

"Don't disturb the boss! Do you still want to eat dumplings?"

"Oh!" Lan Maru pouted slightly and nodded obediently.

In addition to the dumpling skin, Yang Mingbao's dumplings are also very particular about the pinching shape. The pleats are slender and clear, and the number must reach more than 10 pleats, like a curved comb, so the previous dumplings also have curved comb dumplings. elegant name.

In terms of taste, it is required that the dumplings are not only fragrant, but also delicious. When you bite down, the fragrant pork, the salty soy sauce and the wonderful dumpling skin are like playing beautiful music in your mouth, after eating a cage. Still not satisfied.

When making dumplings, the standard of 10 pleats is not for Yang Ming to show off his skills, but to reserve enough space for the pork to seep out the juice.

When the dumplings are wrapped, the fillings are full and ready to come out. The dumpling skins are thin and crystal clear. They look like treasures that can be treasured for hundreds of years. Very gluttonous.

After doing this, Yang Ming started frying some of the dumplings.

Yang Ming put oil on the frying pan and heated it up, placed the wrapped dumplings evenly in the pan, then added the pork bone soup to about 1/3 of the dumplings, then covered the lid and slowly waited for the soup to dry.

When the hot pot boiled, the steam evaporated, the water vapor filled the air, and the entire lid of the pot was obscured by the water vapor, Yang Ming took out the dumplings.

Yang Ming tried one.

There is really nothing to say about the taste. The red oil can be eaten directly without dipping in vinegar. You can feel the sour and refreshing flavor of the sauce. The fat will not melt during the process of frying the dumplings. uukanshu.com As for the part of the soup that replaces the water, you can obviously feel the aroma in the process of frying the dumplings. The taste of the soup after moisturizing the dumplings is particularly good and charming, which makes people want to stop.

Later, Yang Ming took out another part of the dumplings for steaming.

After the dumplings are made, they need to be steamed to create their delicious taste. When steaming the dumplings, the most fear is that the dough will get wet by the water vapor. The people in the past were really smart and knew how to use a bamboo steamer to absorb water and keep the desserts dry. Even if Yang Ming There are various steamers, but they still can't make the ideal effect of traditional bamboo cages.

Desserts must be paid carefully to be exquisite and exquisite. Without in-place craftsmanship and inheritance of traditions, it is impossible to make delicious food that touches people's hearts.

As the smoke spreads out, the dumplings in the bamboo cage reveal a pleasant fragrance, with the sultry fragrance of bamboo and dumplings, which makes people fascinated.

Gollum! Gollum!

Smelling this wonderful fragrance, all the employees present felt a burst of hunger and thirst!

Sure enough, eating dumplings during the Chinese New Year is a big love!