won two games in three games, and finally ended with Yang Ming's side winning.
Luffy and his gang could only watch others taste the flower chicken with relish, not to mention how uncomfortable it was, just like watching others show affection, and their hearts were cold.
Due to the fact that Naruto secretly ate behind everyone's backs before, the last remaining portion of the flower chicken was seriously reduced, and Yang Ming and his party did not enjoy it, and they all turned their eyes to Yang Ming for help.
"Boss, you're going to make another dish."
"Boss, we don't want a salary increase or promotion, we just want to eat some delicious food" "Boss, for the sake of our hard work without credit, let's have another one" Seeing the commotion of his employees, Yang Ming shrugged, and there was no way to refuse.
After all, coming to the One Piece world this time is also equivalent to giving his employees a vacation to travel.
It just so happened that before that, Yang Minggang had just completed a system task, and the reward was the practice of boiling fish.
Yang Ming took out the money he had stolen from the auction and handed it to Bai, telling him to go buy some freshwater fish and bean sprouts first.
This is the Chambord Islands, where you can find ingredients from all over the world, all of which are readily available.
In the process of waiting for Bai Mai to come back, Yang Ming was not idle, and did a little pre-work with the help of Xia Qi's kitchen in this bar.
Since there were a lot of people, this time Yang Ming fortunately found a cauldron, and then began to clean the peppers.
Boiled fish needs a lot of chili peppers, plus this pot is big enough, Yang Ming took two or three catties of chili peppers this time and put them on the cutting board.
In fact, you don't need to cut the chili pepper much, but after cutting it, it will better squeeze out the spicy flavor inside, making the whole pot of boiled fish more spicy.
The Chambord Islands are surrounded by the sea and the weather is wet and cold, so it is best to eat boiled fish, which is a common condition of coastal syndrome, which can be well alleviated by eating this dish.
When the peppers were almost processed, Bai Ma came back non-stop, holding a large bag of things in both hands, and the bag was wet with a fishy smell.
"White, the freshwater fish I bought is fresh" Bai nodded, "Boss, don't worry, this is the freshest fish." ” It is not for nothing that Yang Ming asked this, boiled fish seems to be a primitive method, but the actual workmanship is very exquisite, and fresh and vigorous live fish must be selected.
In this way, it can not only give full play to the effect of chili pepper to keep out the cold, nourish qi and nourish blood, not only remove the fishy smell of the fish, but also keep the fish fresh and tender.
At the same time, the meat quality will not be tough at all, and the taste is smooth and tender, oily but not greasy.
Generally, when you eat boiled fish, you only need to taste the fish to see if it is smooth and tender, and you will know whether it is fresh or not.
After all, in order to save costs, some black-hearted merchants use chilled freshwater fish, and the meat will taste a little firewood.
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 be strict with every process of cooking.
Because the devil is always in the details, if one link is wrong, it will affect the final baked dish.
Yang Ming killed and washed the fish, chopped off the head and tail, and chopped the remaining fish steak into several pieces.
Afterwards, Yang Ming laid the fish body flat, took out the dragon slaying knife, and used the sharp knife to separate the two large pieces of fish meat and fish steak, and then continued to cut the two large pieces of fish meat into an appropriate amount of fillets.
The dragon slaying knife has sharp characteristics, not to mention fish bones, even cow bones can be easily cut and cut, so Yang Ming cut it very easily, as if entering a no-man's land.
During the whole process, Yang Ming seemed to have been proficient countless times, and the knife work was smooth, which looked pleasing to the eye.
The slices are crystal clear, each slice is as translucent as a gauze, and when you pick it up, you can see the scene behind it.
Yang Ming put the slices in a basin, grasped them with a little salt, cooking wine, corn starch and a egg white, let the condiments penetrate well, and then set aside to marinate.
The flavor of the fish is marinated in the front, so it should not be seasoned again in the back as is usually done, and it should be marinated thoroughly.
As you can see, 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 bean sprouts he bought, put them in boiling water and scalded them, then scooped them into a large basin and sprinkled a little salt into them.
In boiled fish, the presence of bean sprouts acts as a lubricant, which can add a refreshing taste to a single dish without getting tired of eating.
After doing these efforts, Yang Ming took the large pot he had prepared before and added three times the oil to it.
After the oil is hot, Yang Ming puts in the chopped pepper he made before and stir-fries until fragrant, then add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium and low heat.
With so many spices stir-fried, the spicy smell roars like a wind, and the refreshing fragrance makes people feel like they are in the ocean, and their whole body is enveloped in fragrance.
Didn't you see it, even Bai who was standing at the door of the kitchen was rarely drooling After the flavor is out, put in the fish head and tail and fish steak that were removed before it is the turn of the season, and Yang Ming turns the heat to stir well, plus a dazzling number of condiments.
These fish heads and tails and fish steaks are used as the basis for cooking "soup", and with them, the boiled fish has a more umami taste, rather than simply putting in the fillet.
Boiled fish eaten outside is usually taken away before serving and used as a base for the next boiled fish.
Ahem, I didn't expose anything.
After Yang Ming continued to stir-fry for a while, add some hot water, wait for the water to boil, keep the heat high, and put in the fish fillets one by one.
The amount of water used to cook the fish should not be too much, after the fish fillets are put in, they can be just flooded, and after they are boiled and poured into the basin, some of the fish fillets will be exposed.
Yang Ming used chopsticks to disperse the sticky fish fillets, and after a few minutes, he could turn off the heat.
Afterwards, Yang Ming poured the boiled fish and all the soup into the large pot where the bean sprouts were just placed.
At this time, Yang Ming took another clean pot, poured oil and heated, turned off the heat and dried pepper first, then added pepper and dried chili, and slowly fried the fragrance of pepper and chili pepper over low heat.
Before boiling the fish, part of the peppercorns and chili peppers are fried first, and when cooking, the red pigment in the chili peppers can be fully leached out, so that the oil color is red and bright.
Free novels bring you joy and joy ---> storyskyline.net
In this process, Yang Ming pays attention to the size of the heat to avoid frying.
Don't stir peppercorns or anything, because it is fried in oil, don't use high heat, otherwise it will all affect your appetite and not be good for your health.
When the color of the chili pepper is about to change, Yang Ming immediately turns off the heat and pours the oil in the pot and the pepper into a large pot containing the fish.
When it is done, look at the past, and the pepper red is bright and eye-catching.
Yang Ming tasted it, only felt spicy but not dry, numb but not bitter, commonly known as numb, spicy and enjoyable, no wonder boiled fish is popular in the world
.
: