Naruto: Big Foodie

Seeing the students who were chosen one in a thousand, trembling under the taste of the tongue of God, with complex expressions of unwillingness, grievance, and annoyance, Yang Ming really wanted to laugh.

After that, Yang Ming's eyes narrowed, and he turned his eyes to look at the real highlight here, the match between the two Yuanyue Ten Heroes.

One is a young girl with glasses, she looks polite and has a very academic atmosphere, her name is Ji Zhiguo Ningning, a mustard wheat noodle expert, and she is the sixth-ranked chef among the top ten masters of Yuanyue.

On the opposite side of her was a young man with a cold and arrogant appearance. Ruishan Zhijin was ranked ninth among the top ten heroes of Yuanyue. He was known as an "alchemist" and controlled many restaurants.

This time, it was also because he saw that a piece of land in Ningning's house, a prime location near the commercial center, was very conducive to opening a store, so he proposed this halberd-eating competition.

This competition is to cook an orange peel dish. This cooking ingredient with no bright spots is the core of this competition.

Therefore, it is difficult for the two to cook the dishes they are best at.

Of course, there are no restrictions on other supplementary ingredients. The cooking techniques used, the dishes that need to be made, etc., are all free to play.

Mizuyama Editsu has decided to mix orange peel with meat to create a dish that combines the delicateness of the meat with the aroma of the fruit.

Ji Zhiguo Ningning found a baking mold and placed the eggs and honey in the kitchen on the cooking table. She would make some desserts with orange peels.

The competition is on the verge of fire.

Ji Zhiguo Ningning used warm water to carefully wash off the wax on the surface of the orange peel. After washing, he put the orange peel in a steamer and boiled it in water, and started making desserts.

Honey orange peel muffin cake, this time she will make a muffin cake mixed with orange peel flavor.

Ji Zhiguo Ningning skillfully put the eggs and honey into the egg beater and stirred well, then added salad oil, fresh milk, and orange juice, and stirred the ingredients in the egg beater into a very uniform and delicate shape. Among these ingredients, eggs, honey, and orange juice are all bright golden colors of the same color, and fresh milk combines this golden color into a soft color.

This color is consistent with the color of the orange peel, and when the golden muffin is mixed with orange peels of the same color that people can't spot at first sight, the taste becomes very pleasant.

What Ji Zhiguo Ningning wanted was the surprise brought by this seemingly ordinary muffin cake. Continue to sift the low-powder fish baking powder together, add it to the finely mixed ingredients, stir, the golden fineness and the milky white powder are combined to form a batter.

During the stirring process, the initially boiled orange peel is almost ready. Ji Zhiguo Ningning took the orange peel out of the pot, squeezed the orange peel, took out a delicate knife and gently scraped off the white tendons in the orange peel, leaving only the outermost golden skin.

The orange peel and white tendons are relatively bitter, which will affect the sweetness of the muffin cake, so it was abandoned by Ji Zhiguo Ningning. Cut the peeled orange into finely diced cubes, put water and sugar in a pot to start making the syrup.

Watching Ji Zhiguo Ning Ning's cooking, Yang Ming let out a "Huh", and a scarlet light appeared in his eyes.

The writing wheel has been opened unknowingly, and all these actions have been copied.

"It just so happens that I don't know how to make cakes. This is really an unexpected harvest. This trip is not in vain." Yang Ming secretly said in his heart.

On the other side, Ruishan Zhijin also.

Ruishan Zhijin also focused on Japanese cuisine, orange peel chicken.

In Japanese cuisine, orange peel is dried to become dried orange peel, which is used for medicinal purposes, and the cooking will be both delicious and healthy.

Although tangerine peel and orange peel are not the same, the medicinal effect of tangerine peel is beyond the reach of fresh orange peel, and tangerine peel is used instead of orange peel in cooking. However, the production of cooking is all analogous, and it is also possible to use orange peel as a common ingredient to make.

Therefore, Ruishan Zhijin is also very confident that he will gain an advantage in this competition with extensive and profound Japanese cuisine. The deliciousness and nutrition of orange peel chicken coexist, and this dish will definitely be outstanding.

However, things didn't go according to Mizuyama's plan.

The first step is to prepare the ingredients.

Ruishan Zhijin also frowned and held up the chicken to check, and cut a hole in the chicken with a knife, the chicken is no longer fresh! Stale ingredients are not suitable for cooking, and the kitchen has no spare chicken stock.

Ruoshan Zhijin also began to struggle. Previously prepared dishes had to be overturned and reimagined, and there had to be no hurry. However, there are no ingredients in the kitchen that are suitable for Japanese-style tangerine peel production. UU reading www.uukanshu.com

Now, just look for other dishes.

While Ji Zhiguo Ningning had already progressed to watch most of the dishes, Ruishan Zhijin also rummaged through the kitchen for a long time before re-determining the dishes.

The most common salmon, combined with orange zest to make a salmon with orange juice.

Ruishan Zhijin has also been behind for a long time, and can only seize the time to marinate the salmon, while quickly using this time to juice the whole orange. Yes, the orange peel is mixed with the orange to juice, and the orange juice and fructose are mixed together.

The marinated salmon is coated with white flour and is fried in a pan one by one. The heat was slightly overheated. In order to pursue a more crispy texture, Ruishan Zhijin also used a higher temperature than normal when frying the salmon, but in order to make the meat more tender, the frying time was shorter. .

As a result, the fried salmon becomes crispy on the outside and tender on the inside, adding some contradictions and collisions to the taste.

Put the salmon on the plate, take out the small pieces of tofu and place them on top of the salmon. The squares are full of layers. A small piece of coriander is placed on the tofu, which adds some vibrant colors to the dish, making it more vivid visually.

Layer upon layer, like a small pyramid, from bottom to top are grilled and crispy salmon, original tofu, and green cilantro.

Ruoshan Zhijin also poured a few spoonfuls of fructose-stirred orange juice and poured it on top of the dish. The orange juice ran down the tofu and onto the salmon, and finally fell onto the plate and formed a circle around the salmon.

Sprinkle with some spice basil. The dish is finally done.

Ji Zhiguo Ningning had already drizzled the orange peels with syrup, mixed the orange peels into the batter, and poured them into muffin cups to complete the final baking.

At this time, Ji Zhiguo Ning Ning also finished her cooking.

Next is to try it.