Naruto Big Foodie

Chapter 539 Cooking Boiled Fish

Chapter 539 Cooking Boiled Fish

Two wins out of three rounds, and finally ended with Yang Ming's side winning.

Luffy and the others could only watch others taste the beggar chicken with relish, not to mention how uncomfortable it was, just like a bachelor watching others show their affection, feeling cold and cold in their hearts.

Because Naruto ate it secretly behind everyone's back, the portion of the remaining beggar's chicken was severely reduced, and Yang Ming and his party didn't enjoy it, so they all turned to Yang Ming for help.

"Boss, why don't you make another dish!"

"Boss, we don't ask for a raise or promotion, we just ask for some delicious food!"

"Boss, for the sake of our hard work and no credit, let's have another one!"

Seeing the commotion among his employees, Yang Ming shrugged, but couldn't refuse.

After all, coming to the world of One Piece this time is equivalent to giving the employees a vacation to travel.

Coincidentally, before that, Yang Ming had just completed a system task, and the reward was the practice of boiling fish.

Yang Ming took out the money he snatched from the auction and gave it to Bai, asking him to buy some freshwater fish and bean sprouts first.

Here is the Chambord Islands, where ingredients from all over the world are gathered, and these things can be easily bought.

While waiting for Bai Macai to come back, Yang Ming was not idle, he used the kitchen of Xia Qi's bar to do some preliminary work first.

Since there were many people, this time Yang Ming luckily found a large pot, and then began to clean the peppers.

Boiled fish needs a lot of peppers, and this pot is big enough, Yang Ming took two or three catties of peppers this time, put them on the cutting board and cut them open one by one.

In fact, you don’t need to cut the chili, but after cutting it, the spiciness inside will be better squeezed out, making the whole pot of boiled fish more spicy.

The Chambord Islands are surrounded by the sea, and the weather is cold and humid. It is best to eat boiled fish. The common seaside syndrome can be well relieved by eating this dish.

When the peppers were almost processed, the white horse came back non-stop, holding a large bag of things in both hands, and the bag was wet and smelled like fish.

"Bai, is the freshwater fish you bought fresh?"

Bai nodded, "Boss, don't worry, these are the freshest fish."

It is not without reason that Yang Ming asked this question. Boiled fish seems to be a primitive method, but the actual workmanship is very sophisticated, and fresh and vigorous fish must be selected.

In this way, it can not only give full play to the effect of chili to keep out the cold, nourish qi and nourish blood, but also remove the fishy smell and keep the fish fresh and tender.

At the same time, the cooked meat will not become tough at all, the taste is smooth and tender, oily but not greasy.

Generally, if you eat boiled fish, you only need to taste the fish to see if it is smooth and tender enough to know whether it is fresh or not.

After all, some unscrupulous merchants use chilled freshwater fish in order to save costs, and the meat tastes a bit woody.

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 strictly handle every cooking process.

Because the devil is always in the details, if one link is wrong, it will affect the final dish.

Yang Ming cleaned the fish kill, chopped off the head and tail, and chopped the remaining fish fillets 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 from the fish steak, and then continued to cut the two large pieces of fish meat into appropriate fillets.

The Dragon Slaying Knife is sharp, not to mention fish bones, even beef bones can be easily cut, so Yang Ming cuts very easily and comfortably, as if entering no one's land.

During the whole process, Yang Ming seems to have been proficient countless times, and the knife skills are smooth and smooth, which looks pleasing to the eye.

The cut fish fillets are crystal clear, and each piece is as thin as gauze, and when you pick it up, you can still see the scene behind.

Yang Ming put the cut fish fillets in a basin, mixed them with a little salt, cooking wine, cornstarch and an egg white, let the seasonings penetrate fully, and then put them aside to marinate.

The taste of the fish is marinated in the front, so it can’t be seasoned again later like the general practice, it must be marinated thoroughly.

It can be seen that after a layer of egg white covers the fillet, it looks a bit 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, scalded them, then scooped them into a large basin, and sprinkled some salt into them.In boiled fish, the presence of bean sprouts is equivalent to a lubricant, which can add a refreshing taste to a single dish, so as not to make people feel tired.

After finishing all these efforts, Yang Ming took over the large pot he had prepared before, and added three times the oil to it as usual for cooking.

After the oil is hot, Yang Ming puts in the chopped peppers and sauté until fragrant, then adds ginger, garlic, green onions, peppercorns, chili powder and dried red peppers and stir-fries over medium-low heat.

Stir-fried with so many spices, the spicy smell roars like a strong wind. The refreshing fragrance makes people feel like they are in the ocean, and the whole body is enveloped by the fragrance.

Didn't you see that even Bai, who was standing at the door of the kitchen, was drooling rarely?

After the smell came out, put the fish heads and tails and fish fillets that were removed before it was his turn. Yang Ming turned on the fire and stirred them evenly, adding a variety of dazzling seasonings.

These fish heads and tails and fish fillets are used as the basis for cooking "soup". With them, the boiled fish is more delicious, instead of simply adding fish fillets.

For boiled fish eaten outside, these things are usually fished out before serving, and used as the base material for the next boiled fish.

Heck, I didn't expose anything.

Yang Ming continued to stir-fry for a while, then added some hot water, and when the water boiled, kept the fire high, and put fish fillets in.

The amount of water to cook the fish should not be too much. After the fish fillets are put in, they should be just submerged in water.

After Yang Ming used chopsticks to loosen the sticky fish fillets, he could turn off the fire after a few minutes.

Afterwards, Yang Ming poured the cooked fish and all the soup into the big bowl with bean sprouts just now.

At this time, Yang Ming took another clean pot, poured oil into it and heated it, then turned off the heat and let it dry for a while, then added Chinese prickly ash and dried chili, and slowly fried the prickly ash and chili on low heat.

Stir-fry part of the pepper and chili before cooking the fish. During cooking, the red pigment in the pepper can be fully extracted, making the oil red and bright.

During this process, Yang Ming paid great attention to the degree of heat, so as not to burn it.

Do not stir-fry the pepper or anything, because it is fried with oil, and you must not use a high fire, otherwise it will all be burnt and affect your appetite, and it is not good for your health.

When the color of the chili changed rapidly, Yang Ming immediately turned off the heat, and poured the oil in the pot together with the Chinese prickly ash and chili into the big fish basin.

After it is done, look at the past, and the pepper red is bright and seductive.

Yang Ming took a sip, and felt that it was spicy but not dry, numb but not bitter, commonly known as numbness, spicy and satisfying, no wonder boiled fish became so popular in the world.

(End of this chapter)