Naruto: Big Foodie

Just like when he got the Wanbao Purple Casserole last time, when Yang Ming got the black cauldron of the whirlpool Long Shuo, a beam of light that was invisible to ordinary people entered the black cauldron. 【】

Shenglong Pot: Keep the ingredients alive all the time.

Yang Ming entered the store and found the ingredients provided by the system. It turned out to be a white-skinned duck, and it was still alive.

"System, introduce the ingredients."

"Host, this is a low-level duck psychic beast. The duck is fat and white. Every day, in addition to absorbing the overflowing life energy and practicing immortality, it only drinks water to survive."

"When it grows to the forty-fifth day, the duck meat reaches the peak of the fattest and delicious taste."

The system said it seriously and earnestly.

Now, Yang Ming is ready to roast duck in Shenglong pot.

Yang Ming took a bowl and put warm water and salt in it.

Afterwards, he put the two wings of the duck together, the thumb and index finger of his left hand grasped the base of the duck's bladder, the back of the duck was close to the back of the hand, the little finger hooked up the duck's right leg, and then he squeezed the duck's mouth with his hand, bent his neck up, and gave his head to the grip. The thumb and index finger of the root of the duck's shoulder are pinched between the duck's head and neck.

At this time, it presents the posture of duck breast facing up.

There is a sense of picture that leads the neck to the slaughter.

Yang Ming picked up the knife and cut a small bite at the neck of the duck, the size of a soybean grain, whichever was cut off the trachea.

Then, he squeezed the duck's beak with his hands, pulled the neck up and down, and dripped the blood into the bowl. When the duck stopped shaking, he could go down to the boiler to scald.

Scalding does not require boiling water, about 60°C, otherwise it will be cooked.

After placing the pot, Yang Ming used his left hand to pull the duck's paws to make the duck float in the pot, and his right hand used a wooden stick to move the duck's feathers at any time to achieve the purpose of quick water penetration.

After the duck feathers were hot out of the pot, Yang Ming hurriedly started to brush the feathers while it was still hot.

First simmer the breast, then smash the neck, then smash the back, grab the crotch and the tip of the tail.

For the first time, Yang Ming was relatively novice, and he was in a hurry, dripping sweat the size of soybeans on his forehead.

The preparatory work for roast duck has just begun.

Next is hair selection.

Yang Ming first used a tweezers knife, one end of the knife head, with the thumb, close to the duck feathers and twisted, if necessary, with the pliers head.

Never break the duck skin, especially the duck breast part, so as to avoid air leakage when the embryo is opened, and oil will come out during roasting, which will affect the appearance.

Then comes the cheer, which is a crucial step in preparation.

Yang Ming washed the duck and placed it on the wooden table, cut off both palms from under the calf joints, cut off the esophagus and trachea in the throat, and pulled out the duck tongue from the mouth.

He was focused and did not dare to be careless. He held the duck's head in his left hand, pulled out the esophagus from the throat opening with his right hand, and pushed his left thumb along the esophagus toward the crop, separating the esophagus from the surrounding connective tissue.

When the esophagus was stripped, Yang Ming did not cut it off, but left it in the cervical cavity.

Next, he inserted the air nozzle of the air pump into the neck cavity from the knife edge with his right hand, and clenched the neck and air nozzle together with his left hand, opened the air valve, and slowly filled the air between the subcutaneous fat and the connective tissue of the duck body.

When the air was 80% full, Yang Ming quickly closed the air valve, took off the air nozzle, and tightly clamped the base of the duck's neck with the index finger of his left hand to prevent the air from running out.

After that, he held the neck and right arm of the duck with his thumb and middle finger, and the right leg of the duck with his right hand. The duck's breast was lying on its back, and he squeezed his hands toward the middle to fill all parts of the duck's body with gas.

At this time, it was visible to the naked eye that the duck was like a balloon, and its entire body swelled up. It was several times fatter than before, and it looked fleshy.

After the duck cheered, Yang Ming no longer took the duck breast with his hands, but the wings, leg bones and head and neck.

Because the finger touches the place where the air is pumped, there will be sunken fingerprints, which will affect the appearance of the roast duck and greatly affect the appetite.

When this was done, Yang Ming was already sweating profusely.

However, it's not over yet!

It can be seen how complicated the roast duck is to make!

Next, Yang Ming continued to hold the duck neck and right arm with his left hand, his index finger clamped at the root to block the air, and his right index finger was inserted into the place where the thousand-year-old murderer was killed.

This process is rather disgusting, and most people really can't stand it!

Afterwards, Yang Ming used his right thumb to push back twice under the duck's right armpit to expel the gas under the skin, and then used a knife to make a small incision in the shape of a crescent.

Then, Yang Ming put his right thumb into the knife edge, pushed down the serrated bone attached to the duck's vertebrae, put his index finger into the duck's breast and pulled out the heart.

If you haven't watched Bei Ye's film and television, please ignore this clip, because it's disgusting!

Yang Ming took a deep breath, the smell of blood was in the air, and he felt very uncomfortable.

After the esophagus was taken out, Yang Ming tightened his left hand, and then went in with his right index finger to peel off the connective tissue around the gizzard and liver, hooking the gizzard and pulling it outward.

At the same time, he let go of the duck neck with his left hand and only pulled the esophagus, and together with his right hand, he pulled the duck gizzard out of the body.

Next, Yang Ming took out the liver and intestines with his right index finger.

At the end, Yang Ming stretched out his forefinger and took out the two lungs and chest wall along the spine.

call!

After finishing this, Yang Ming hurried to wash his hands and cleaned up the blood on his hands.

After all the internal organs were removed, Yang Ming used a sorghum pole to cut one end into a triangle and the other into a fork to make a "duck brace".

Then, holding the end of the triangle in his right hand, from the edge of the body side, into the duck's mouth, first clip the end of the fork on the spine of the edge of the knife, and then move the end of the triangle forward to make it stand upright , resting on the three-forked bone of the chest.

This process is like sticking the hanger into the clothes.

In this way, the duck breast can be raised, and the body shape will not be flattened when it is roasted.

Afterwards, Yang Ming chopped off both wings from the first joint at the base of the duck's belly.

Yang Ming picked up the right arm of the duck with his left hand, and the left leg of the duck with his right hand.

At this time, Yang Ming's left thumb stretched into the side of the knife and pressed it on the spine. The index and middle fingers clamped the duck's neck. He lifted the duck with his palm, so that the tail was down. The intestine is the small curved intestine left in the place where the millennium kills when the gut is eviscerated, and the water is released from it.

Next, Yang Ming filled the duck with clean water, put his right thumb into the knife edge, supported the duck's back with his hand, and turned his head down, so that the water would flow out of the duck's neck.

Repeat this repeatedly until it is clean.

call!

Yang Ming wiped his sweat and finally finished the preparations.

Next, it's the main event.

Yang Ming holds the duck's head with his left thumb behind, lifts the duck, uses his right thumb and index finger to pinch and stretch the skin of the duck's neck, and then uses his right index finger to insert the incision on the side of the body, and pick up the "duck brace".

He holds the duck's right arm with his left hand, so that the duck's body is vertical.

At this time, Yang Ming relaxed the duck's head with his left hand and moved it downwards, so that he grasped half of the duck's neck with his hand, and lifted the duck's neck up with his thumb. neck.

Yang Ming held the duck hook in his right hand, erected the hook, passed through the back of the duck's neck, and then passed it out from the muscle on the inside of the neck bone, so that the duck hook was worn on the neck.

Afterwards, Yang Ming scalded the duck's skin with boiling water to shrink the pores, coagulate the proteins in the epidermis, expand the subcutaneous gas to the maximum extent, and make the skin dense and stretched, shiny and smooth, which is convenient for roasting.

Finally, to the final stage.

Yang Ming held the hook and loop in his left hand, so that the duck **** were facing outwards, and he scooped a spoonful of boiling water with his right hand. First, he washed and scalded the incision on the side of the body, so that the water went down from his shoulders, sealed the incision to prevent air from running, and then scalded the whole body evenly.

Then, Yang Ming poured sugar water on the duck to make the roast duck have a purplish red color and increase the crispness of the roast duck. To make the roast duck covered with sugar water, it must be beaten twice by pouring.

Then, Yang Mingli emptied the blood in the sanctuary and quickly dried it with the wind.

When the moisture inside and outside the duck skin is dried, the skin and the subcutaneous connective tissue can be closely connected, so that the skin layer is thickened, and the roasted duck skin is crispy.

At the same time, it can keep the original shape, and the breast will not run out and sag when it is roasted.

Before the roast duck was placed in the Shenglong pot, Yang Ming first stuffed a sorghum pole into the place where the thousand-year-old killed, that is, blocked.

There are joints to be inserted into the Millennium Kill, just stuck in the sphincter muscle, preventing the water from pouring into it and flowing out.

Afterwards, Yang Ming poured 80% full of boiling water from the incision on the side of his body.

In this way, when roasting, the duck can be cooked inside and grilled outside, which can be cooked quickly, and can supplement the excessive consumption of water in the duck, making the duck crispy on the outside and tender on the inside.

After the duck meat entered the Shenglong pot, Yang Ming used the fire to roast it, while regularly changing the position of the duck with the lever, so that the duck was evenly heated and the whole body could be roasted.

In doing so, the point is that every piece of meat must have skin on it.

At this time, Yang Ming did not dare to be careless.

He must have a good temperature!

If the temperature is too high, the duck will be roasted, otherwise it will be undercooked.

The duck embryo is heated evenly and intensely, and the subcutaneous fat has melted. The roasted duck will have crispy skin and tender meat, oily skin, white and tender meat, and delicious taste.

No smoke, strong primer, long burning time.

The roasted duck has a full appearance, gradually becomes jujube red in color, crispy on the outside, tender on the outside and tender on the inside.

As the roast duck gradually took shape, a mellow and distant roast aroma wafted out with the breeze and spread to the outside of the store, causing everyone to gag.

Gollum!

Gollum!

Shouhe stared at the lantern-sized eyes, his throat moved up and down, and the sound of swallowing saliva was like a dull thunder, resounding through the sky!

"Ah, why isn't it okay!"

"I'll wait until the flowers are all thanked!"

Shouhe was drooling ~www.wuxiaspot.com~ with a look of hunger and thirst on his face.

In the eyes of everyone's expectations, Yang Ming finally finished the roast duck and placed the roast duck on a white plate.

Looking at the roast duck that was as red as jade, Shouhe's eyes shone with unprecedented light.

"smell good!"

Shouhe twitched his nose, took a deep breath, and a gust of wind blew up, and said intoxicated.

After eating a lot of Gaara's food, Shouhe realized more deeply that Yang Ming's food is heavenly food!

However.

What everyone didn't expect is that roast duck is far from simple!

Even though they have seen the sashimi of live shrimp after being boiled, it is not as scary as it is at the moment!

(The sudden change from battle to food, I also feel very uncomfortable. In addition, this chapter is rather cumbersome. It is recommended to watch China on the tip of the tongue, the picture is more intuitive)