wjnovel Chapter 754: Mutton Soup
Chapter 754: Mutton Soup
Chapter 754: Mutton Soup
Kisame nodded, "That's right!"
"This is a big deal that only Boss Yang Ming can do. To actually let other world powerhouses come to us. Such a boldness, I really can't wait!"
Hearing this, Deidara rubbed his palms immediately.
"I don't know, can you compete with them?"
His explosive soul is already burning!
Yang Ming's small shop.
Inside the kitchen.
Due to the system that has been silent for a long time, the previous portal has been upgraded, and the powerful players from the One Piece world have arrived. They have long been eager to taste the delicacies cooked by Yang Ming again, which makes Yang Ming very busy now.
And there really is such a dish in the Man-Han Banquet that can satisfy the appetites of so many people.
It's called Water Basin Lamb.
You may be a little confused when you first hear it. Have you ever eaten this?
But when it comes to mutton steamed buns, it suddenly dawned on me.
Water basin mutton gets its name because it is boiled in a water basin. It originated in Dali, the oldest place in the original world in Yang Ming, and the water basin is called mutton steamed bun.
It can be said that the water basin mutton is another name for mutton steamed buns.
And the kind of steamed buns that everyone eats in Huimin Street are broken into pieces and then processed by the master. Strictly speaking, they should be called boiled buns.
Water basin beef is one of the important staple foods for people in the local area. Compared with delicacies from mountains and seas, the most memorable ones are those that can make you feel unsatisfied even after eating several pieces of steamed buns. These mutton steamed buns have The simple name has a fragrance that floats all over the streets and alleys. Every time I mention these names or smell these smells, the first thought in my mind is to rush home, grab a piece of steamed bun in one hand, and pick up a piece of fat in the other. The fat and tender mutton goes in, and it is eaten with it.
Mutton steamed buns are enduring, with a long history of thousands of years, and are recorded in the Manchu and Han banquets. They strictly select the most delicious ways to eat, and have a variety of flavors. After learning, people can lose their demeanor at the dinner table. After all, greedy people is their sole purpose.
It is not difficult to make mutton steamed buns at home. Buy mutton, chop it, boil it, and stew it with spices until the mutton is crispy.
It is also possible to stew the whole lamb in the pot, the lamb will be more tender, but it takes too long.
Add some vermicelli, serve with steamed buns, and pour some chili oil on the heavy one.
The mutton soup made in this way is fresh, the mutton is crispy, and the vermicelli is tasty and refreshing!
If you like Chinese prickly ash, you can add a little more. The soup base will have a rich peppery aroma, which will make you sweat. If you like fennel, you can also add more. The soup is bright yellow, fragrant and sweet.
At this time, Yang Ming was holding the dragon-slaying knife in his hand, and placed a piece of fat mutton on the unnamed chopping board. A gleam of light flashed in his eyes. There was a clang.
Subsequently, the mutton is cut into neat cubes.
The whole movement was done in one go, without any sloppiness. It can be seen that Yang Ming's advanced knife skills are very proficient, and he has reached the state of mind-born knife and flowing water.
Yang Ming washed them and put them in a cold water pot for storage. He added cooking wine to remove the fishy smell, put them in a pot of boiling water and boiled them, then took out the mutton and put them in an empty bowl.
At the same time, Yang Ming took out a series of condiments, pepper, cinnamon bark, grass fruit, cardamom, cumin, ginger slices, and star anise with gauze tape. Ginger should be sliced in advance. Yang Ming cut three pieces and put them in a gauze bag.
Why use gauze bags?
Here lies the deep wisdom of an experienced chef.
Generally speaking, the spices will rot during the cooking process, so wrap the spices in gauze and put them in a pot to cook, so that it is convenient to serve mutton soup without spice impurities.
The mutton steamed buns we usually eat outside, you can see the mutton soup in the bowl, the soup is cloudy and mixed, so it looks like nothing to eat, but it has seriously affected the simplest taste of the mutton itself. Lost the authentic feeling.
Next, Yang Ming took out the Wanbao purple casserole, added enough water into the pot, put in the blanched lamb brisket and spice packets, brought to a boil over high heat, then turned to low heat and covered with a lid to simmer.
Slow work produces meticulous work, and slow fire cooks delicious food.
Waiting quietly for a while, until the smoke from the pot, even if it is covered with a lid, still exudes scented smoke, a pure and impurity-free smell is pleasant, refreshing, and it feels very refreshing, as if inside and outside the body. Full of fragrance.
Yang Ming opened the lid immediately, and sprinkled in an appropriate amount of salt to complete the mutton soup.
At the same time, Yang Ming started another pot, put in vermicelli, cooked it, took it out and put it in a bowl.
Yang Ming poured the mutton soup into the vermicelli, sprinkled it with coriander and green onion, and it was ready to serve. Sprinkle some garlic sprouts on it, and it would be lush and lush.
Thanks to the presence of the butcher Luo, with his ability to slaughter the slaughterhouse, according to Yang Ming's instructions, Luo can easily pick out fat and thin mutton belly, so this bowl of mutton soup has the aroma of fat and is not too greasy . .
Yang Ming was afraid that the diners would get angry easily, so he put more fans and didn't put a lot of spicy peppers.
But the original flavor of the mutton soup, which is like the color of clotted milk, is extremely delicious. Once it is served, it will make people feel an attractive fragrance, attracting the attention of diners.
When you meet something you like, make money to buy it; when you meet someone you like, keep her with your heart; when you see food you like, make it yourself and eat it.
Striving for everything you want is the secret to adult happiness.
Seeing the delicious food in front of them, all the powerhouses in the One Piece world brightened up.
"Hohohoho!" The white-bearded Edward sipped some wine from the wine gourd, "It's really exciting. I haven't eaten Yang Ming's food for a long time!"
"Isn't it!" Red-haired Shanks said with a greedy face, "I haven't eaten for nearly a year, it's really nostalgic!"
The naval hero Garp glanced at them, pouted, "Don't try to fight me, or I'll be in a hurry with him!"
As the most powerful swordsman in the world of One Piece and one of the Qibukai, Hawkeye Mihawk has a mature and charming face, with a raised eagle nose, and a strange color flashes in a pair of blade-like eagle eyes.
"This is Yang Ming's cuisine, which is famous all over the world?"
"I didn't participate in the auction that year because of something, and I was always curious about what is so special about it. It can make the sea, whether it is pirates or the navy, or the world government or the revolutionary army, all be interested in it. He's such a hit."
Thinking of this, Hawkeye Mihawk sat upright with a serious expression on his face. According to the eating method taught by Yang Ming, he picked up the steamed bun with one hand and chopsticks with the other, and stuffed the vermicelli and beef into the steamed stuffed bun. Yes, the juice splashes and overflows, it's almost leaking,
"I'm gonna start now!"
(End of this chapter)