Naruto: Big Foodie

The next day.

Yang Ming's small shop.

Before the store's opening hours, Yang Ming started to prepare the soup base for the hot pot.

This is a kind of hot pot that once you taste it, you will no longer be interested in all the delicacies in the world.

The hot pot is numb, spicy, fresh and fragrant as the main flavor, and the main dish is the beef stomach commonly known as Melaleuca belly. The gourmets who know the taste must eat the hairy belly. is the key.

Hot pot has a long history.

It is recorded in the ancient sacrificial or ceremonies that "hitting the bell and lining the cauldron" to eat, that is, people gather around the cauldron, put beef and mutton and other food into the cauldron to cook and share, this is the bud of hot pot.

In the article, he mentioned the matter of eating hot pot, that is, what he called "Placing Xia offerings". He talked about his trip to Wuyi Mountain, interviewing teachers, and getting a rabbit in the snow without a chef.

"Master Yun, only thin batches are used in the mountains. Wine, sauce, and pepper are fertile. Put a wind stove on the table, half a cup of water, wait for a cup of soup, and then divide it with chopsticks. Put it in the soup and set it up. If you eat it, you can eat it with juice at will."

Judging from the way of eating, it is similar to the current "rabbit hot pot".

In the Qing Dynasty, hot pot became an indispensable delicacy on the winter meal menu in the palace. When Jiaqing ascended the throne, he held a banquet for thousands of old people, and there were more than 1,550 hot pots used!

Now.

In front of Yang Ming was Douban brewed with broad beans, peppers, salt, and other condiments.

Douban is red, bright and moist, with a strong spicy taste. It is the most important seasoning in red soup hot pot. It can be said to be the soul of hot pot base. It can increase the umami and aroma when used in the broth, making the soup warm and spicy. Thick red and bright.

Someone joked that a man without a wife is an incomplete life, and a hot pot base without Douban is not a complete hot pot.

Before frying the bottom of the pan.

Yang Ming first cut the prickly ash into 2 inches long, about the length of a fingernail, soaked it in warm water until the prickly ash rose, and then prepared 2 frying pans.

One put watercress, green onion, ginger, glutinous rice grains, white wine, garlic, broken rice cabbage, tempeh, rock sugar, a total of 9 kinds and mix well.

In another pot, add butter to boil, then add salad oil and heat to 70% heat.

It can be seen that with Yang Ming's continuous stirring, the originally solidified chunks of butter gradually dissolved, and a good smell of oil diffused along with it, lingering around the tip of the nose, as if even the exhaled gas had changed. into oil and gas.

Afterwards, Yang Ming scooped the oil onto the well-mixed watercress with a spoon, and poured the oil while stirring to prevent the watercress from coking until the oil was finished.

Then, Yang Ming put the watercress on the fire and boiled it with medium heat. When the watercress was almost dry, he added the chili peppers and fry it on a high fire.

When the oil was boiling, Yang Ming simmered it on a low fire. After a period of time, he added white wine and continued to fry until the ingredients were almost dry. Then, Yang Ming added the prickly ash to it, and then continued to fry.

During this process, Yang Ming kept stirring the pot with one hand to prevent sticking to the pot, otherwise it would be wasted.

It can be seen by the naked eye that as various condiments are put into the pot, the original light yellow oil pan gradually begins to turn red, and at the end, it turns into a dark red soup base. My nose is a little more sensitive, I'm afraid I'm going to sneeze at this time.

When this strong fresh and spicy fragrance permeated the entire small shop, it was missed on the street.

Whether it was the employees in the small shop or the villagers who came and went, everyone stopped what they were doing with unusual tacit understanding, raised their noses one by one, and tried their best to inhale the fragrance in the air.

"It smells so good, what is Boss Yang Ming doing?"

"Ah, I'm so hungry, I really want to eat now!"

A villager smelled the fragrance in the air, and then looked at the breakfast in his hand, and suddenly felt that the food was tasteless and it was a pity to abandon it.

Even the villagers outside the small store are like this, let alone the employees in the store.

Jun Ma Lu raised her hand and wiped the drool that appeared at the corner of her mouth. As if she was out of her control, she followed her feeling and came to the door of the kitchen, staring blankly at the pot of fragrant hot pot.

There was a tumbling red soup in the pot. On the surface of the soup were sesame peppers, Chinese prickly ash, and some condiments that Junmalu didn't know of. The red bottom of the pot looked numb and spicy.

"What should I do, I really want to eat!"

Junma Lu shook his head and blamed in his heart: "How can it be possible? As a subordinate, you shouldn't make such an excessive request!"

Well, Junmalu hasn't changed from the thinking of Orochimaru's subordinates.

Junma Lu is polite, but the other employees are not.

Ji Lai also got up with a shy face, "Boss, I haven't had breakfast in the morning, let me try it?"

Yang Ming twitched the corners of his mouth and said with a smile, "There are only condiments in it, but no staple food. Go and get some meat from the refrigerator."

"Good!"

Jirai didn't say a word, like a whirlwind, he brought packets of pork in the blink of an eye.

Yang Xun picked up the kitchen knife and swept it across.

Hundred birds face the phoenix!

Visible to the naked eye, ten small sword-like birds flew out suddenly, passed through the pork, and cut them into thin slices.

Jiraiya rubbed his palms~www.wuxiaspot.com~ with a three-foot-like appearance.

"Boss, how do you eat this?"

The corners of Yang Ming's mouth twitched, "Okay."

Yang Ming picked up his chopsticks, picked up a piece of pork, put it in the hot pot, and then brought it out.

Under the action of firepower, the soup broth in the hot pot is in a boiling state. Yang Ming eats it while it is hot. The heat and flavor are combined, and it is fresh when it is hot.

In addition, the preparation of soup stew is very particular, and it contains a variety of glutamic acid and nucleotide that interact in the soup stew to produce a very attractive fresh aroma. Coupled with the selection of excellent seasonings, it is really fresh and fresh, with endless aftertastes!

Gollum!

Jiraiya swallowed a mouthful of saliva and followed suit.

When the pork is just right, it looks mouthwatering, let alone a bite.

The human taste cools down, and it is sent into the mouth, the softness and hardness are moderate, and the entrance is hot, burning the tongue.

After chewing and savoring it carefully, Jiraiya felt that the malatang was fresh and crisp, which was wonderful.

Take another sip and it will be so tender and tender, it will be unforgettable for the rest of your life!

When he ate a few mouthfuls of pork, he was already sweating profusely, as if he had been fished out of water.

But instead of feeling unhappy, he felt a hearty relief.

Jirai also stuck out his tongue, not even letting go of the red oil on the corners of his mouth, to clear them all, and then he was full of emotion.

"I can only say that this meal is completely beyond my previous eating experience. I can't describe how wonderful it is!"

Hearing Jiraiya's high praise, Junma Lu shifted her footsteps and looked at the pot with eagerness in her eyes.