Yang Ming followed the Uchiha Itachi behind them and went to the place where they lived.
It should be said that they are worthy of being local tyrants, and even the places where they live have independent bathrooms and kitchens, which is unimaginable.
In the kitchen, Yang Ming propped up his chin and began to think.
Speaking of deliciousness, the deliciousness of horse mackerel varies slightly depending on the season.
Generally speaking, horse mackerel is the most fatty in summer, and when it is made into sashimi, it has a sweet and mild taste.
Among them, the oil content of horse mackerel in the middle of summer reaches more than 10, and the sashimi cut out by this standard has the feeling of melting in the mouth, which is the real taste of the marrow.
In general, sushi and sashimi made with horse mackerel are soaked in vinegar to prevent spoilage.
However, this is actually a wrong approach.
In fact, the really knowledgeable flavor shop will not use vinegar to make horse mackerel, because horse mackerel is more delicious when eaten raw.
If it has been made with vinegar, it only means that the horse mackerel used in this shop is not fresh.
Yang Ming looked at the bamboo mackerel in the two buckets, all of them were plump and full of vitality, even in the buckets, they still collided restlessly on all sides, making a clattering sound.
To make sashimi, the first thing is to make the fish very fresh, and this one is already satisfied.
Yang Ming grabbed a very large horse mackerel, even if it had fish scales on its body, so that it could not slip away, but Yang Ming used the ice escape, and immediately stuck it with the palm of his hand, so that it couldn't move.
Speaking of sashimi, even if there is no need to provide a method systematically, in Konoha Village, Yang Ming has already eaten it many times, and he has already learned it under the influence of his ears and eyes.
Yang Ming picked up the kitchen knife and gave a knife on each side of the fishtail.
He didn't cut off the tail, but after cutting it, he put the fish in a basin with water and took a little time for the fish to drain the blood.
When the fish blood was almost released, Yang Ming took it out and turned the kitchen knife in his hand.
Knife skills: a hundred birds and a phoenix A touch of knife qi burst out, turning into a small sparrow, passing through the horse mackerel.
A magical scene happened In the blink of an eye, the scales on the whole horse mackerel fell off, as if a light rain had fallen, and the scales fell one after another and fell on the cutting board.
Subsequently, Yang Ming took out the internal organs of the horse mackerel and cleaned the fish head.
Then, it's time for the main event.
Next, Yang Ming needed to separate the fish meat from the fish bones, including the fish bones on the fish belly, and then separate the fish meat from the skin, which was very difficult with only a beginner knife worker.
Yang Ming grabbed the kitchen knife and slashed ten times in a row this time.
Knife skills: a hundred birds and a phoenix Huh Birdsong suddenly sounded Then, ten sword qi birds of the same size flew out.
This time, it no longer just flies along the surface of the horse mackerel, but penetrates deep into the body of the horse mackerel.
In the blink of an eye, the horse mackerel splits apart, and the pure flesh is separated from the rest of the body.
Although Yang Ming can only release a maximum of ten sword qi birds now, this skill is still very sharp Afterwards, Yang Ming wrapped the divided fish in a white towel, and used the towel to suck the little blood on the fish.
Because the bloody fish is difficult to eat, it will have a strong and pungent fishy smell, and if it is not removed early, it will affect the final taste.
Yang Ming cut the separated fish meat into very thin and thin fish fillets with the help of a junior knife skill, and the fish lines on it were clearly visible, and even a little transparent.
Then, Yang Ming used the ice escape to create a large ice platform, which was boxy, and there were some depressions on both sides, which was conducive to holding it up by hand.
He places the slices of fish on ice that are isolated with a safety film to keep the fish fresh.
After cutting, the horse mackerel can be eaten directly.
Next, Yang Ming did the same and cut all the remaining horse mackerel.
In the end, Yang Ming made a few more seasoning plates, which were filled with shredded ginger, minced garlic, vinegar, mustard, chili sauce and other condiments, and served them out together. grunt grunt Looking at the full sashimi of bamboo mackerel, everyone present couldn't help but swallow a mouthful of saliva.
In particular, Yang Ming followed Master Ji Di in the world of small masters, and made up for the plating technique fiercely, turning the sashimi into petals, and surrounding them in a circle layer upon layer, like a blooming peony flower, which is extremely beautiful, which makes people even more appetizing.
It can be seen that each piece of sashimi has its own unique fish pattern, and when they are combined, it is like the masterpiece of an abstract master, and the twists and turns of the white silk lines appear philosophical and give people a powerful visual impact.
The ghost shark had a fierce conflict with the giant panda Yuanyuan for a while, and now he was hungry for a long time, and he didn't have any table manners at all, so he directly stretched out his big hand and grabbed it, and a large handful of sashimi didn't even touch the condiments, and threw it directly into the big mouth of the blood basin.
The bamboo mackerel was cut off by Yang Ming with a quick knife and placed on top of the ice cubes, and the stimulation of the frost made the fish fillet quickly enveloped in heat when it entered the mouth of the ghost shark, which immediately made him feel like a fish was reborn in his mouth.
Just like the horse mackerel is slippery when it is alive, when the sashimi enters the mouth, the devil shark only feels smooth and tender, like a girl's skin, which makes people love it In particular, the horse mackerel is very fresh, and when you chew it, it will burst out with a unique sweetness of the fish, which is rich and delicious As for the ghost shark's previous opponent, Yuan Yuan also swallowed dates like him, stuffing a large amount of sashimi into his mouth and holding his mouth uncomfortable.
The only thing that was different was Uchiha Itachi.
He was as tall as a green pine, like a well-educated aristocrat, and he first scrubbed his hands with a wet towel, then picked up a piece of sashimi with chopsticks, dipped the edge with a little ginger and mustard, opened his mouth slightly, and ate it into his mouth and chewed slowly.
His every movement was extravagant, unhurried and impatient, coupled with that cold and handsome face, like a handsome prince.
If there were women here, just seeing Uchiha Itachi eating would be enough to fall unconscious to the ground in intoxication.
Compared to the savage eating of other two goods, Uchiha Itachi eats very slowly and carefully, as if he wants to eat every inch of sashimi.
With each bite, the Uchiha Itachi's eyes were filled with a sense of surprise.
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This sashimi doesn't even have the slightest fishy smell It's amazing What's even more surprising to Uchiha Itachi is that in this short period of time, it is not enough to make vinegar stains, which is completely due to the excellent texture of the sashimi itself He'd eaten sashimi so many times, but it was the first time he'd ever tasted it While they were eating supper, the members of the seventh class finally found the location of Uchiha Itachi and his party through Kakashi's psychic beast Parker: