Naruto Big Foodie

Chapter 874 The first chapter is purely mustache

Chapter 874 The previous chapter was purely mustache

And even the vegetables, the portions are very small, it is definitely difficult to make a delicious dish.

After all, in the case of limited or even limited ingredients, no matter how good the chef's craftsmanship is, it will be useless.

Yang Ming glanced at the vegetables, his eyes lit up suddenly, and he found what he wanted.

Immediately, Yang Ming gained confidence.

Yang Ming looked at the old lady Wenxu, smiled faintly, and said, "Mrs. Wenxu, you can rest assured and keep your eyes open. I can make delicious dishes without any meat."

"Really, I can tell you kid, it's easy to brag, but it's hard to do it." The old woman Wenxu shook her head.

Yang Ming took out his dragon-slaying knife, wiped it carefully, and said after cleaning it, "Then open your eyes and see clearly, what I'm going to make is a traditional Chinese dish."

"Chinese cuisine?" The old woman Wenxu was taken aback, unexpectedly Yang Ming planned to cook Chinese cuisine.

That's right, what Yang Ming is going to cook is also a well-deserved famous dish in Chinese cuisine!

Yang Ming's expression became extremely serious.

He has already started.

What Yang Ming is going to cook is a famous Chinese dish.

Chinese cuisine is extensive and profound, and among the eight major cuisines, there are countless delicious delicacies, not only chicken, duck and fish, but also many vegetables and vegetarian dishes.

What Yang Ming wants to do is vegetarianism.

Fish-flavored eggplant.

This dish is well-known in China, and it is a special famous dish. It belongs to Sichuan cuisine among the eight major cuisines. The main ingredient is eggplant.

Yang Ming saw a few eggplants in the kitchen, so he came up with this idea.

"Yuxiang" and "Yuxiang" in Yuxiang eggplant are homophonic, and the correct writing should be Yuxiang eggplant.The main ingredient of Yuxiang series of Sichuan cuisine is Sichuan spicy bean paste.The main ingredients are served with Sichuan spicy bean paste and other seasonings. The dish is thick and long-lasting, with a lingering aftertaste and endless aftertaste, so it is called aftertaste.

Yang Ming's expression became extremely serious, as if he had changed into a different person in an instant.

The temperament changed instantly, and the earnest appearance of cooking made the old lady Wenxu feel slightly moved: "Hey, this brat..."

Before he could speak, he saw Yang Ming clean and remove the stalks of the eggplant. From top to bottom, he peeled off part of the outer skin alternately, cut into 5 cm sections, cut each section in half, and cut each half into 3 pieces.

Almost in an instant, these eggplants turned into eggplant sticks of the same length and thickness!

Afterwards, Yang Ming cut slits on the surface of the eggplant in one direction, then changed the direction and cut it down with one knife, so that the surface of the eggplant became like fish scales.

Cutting the eggplant into fish scales will make the eggplant more flavorful when thickening the sauce at the end. As Yang Ming said, the devil is in the details, so he pays special attention to the details of cooking.

"This knife skill..." Wen Xu's pupils shrank, and his heart moved.

Immediately afterwards, Yang Ming heated the oil in the pot and when the oil temperature was 6% hot, he put in the eggplant and fried it until it became soft, picked it up and set it aside.

Eggplant is very oil-absorbing, so when frying, you only need to put little or no oil in the pot.Then add bean paste and stir fry.

Then put the sauce in the pot, star anise, fragrant leaves, and sugar, and then boil it, thicken it and pour it on the eggplant just now.

Chi chi, chi chi.

I only heard a burst of white smoke coming out of the eggplant, and at the same time the fragrance was coming out.This dish uses common vegetables to process, and makes full use of the advantages of eggplant that is suitable for absorbing the taste of seasoning.

Don't underestimate this small dish of fish-flavored eggplant. This is one of the signature dishes in Sichuan cuisine. It is full of special flavors when it is made by a first-class chef like Yang Ming.

A rich fragrance spreads out.

"Well, why is this aroma so strong? Is this really just an ordinary eggplant dish? It seems that I have never seen it before. What kind of seasoning he used is so special..." the old woman Wenxu muttered to herself, There was a look of disbelief in his eyes.

Yang Ming laughed secretly after hearing this. His seasonings are indeed very special. Most of these seasonings are carefully prepared by Yang Ming, all of which are secret, and there are almost no Chinese seasonings in Dongying. scent.

I'm afraid that those who have never eaten this fish-flavored eggplant will drool when they see it.

The eggplant is cooked very delicately, cut into fish scale strips, burnt into purple, and poured with a layer of secret thickening sauce, exuding a rich flavor.

This is fish-flavored eggplant.

"This is a famous Chinese dish called Yuxiang eggplant, please use it."

Yang Ming smiled.

"Fish-flavored eggplant?" Wen Xu muttered the name: "It turned out to be Chinese cuisine."

"Well, this is a famous dish in my hometown."

"It's really amazing that only vegetables can produce such a strong fragrance. Just smelling it makes one feel hungry and can't even hold back his saliva." Wen Xu was looking forward to it, and couldn't wait to pick up the fragrance of fish The eggplant took a bite.

In an instant, an astonishing fragrance erupted in the mouth.

Delicious, soft~soft and fragrant, fresh and salty!

In the mouth, the sense of taste is revealed instantly. With the taste of chewing, the taste of eggplant spreads even more, especially the sauce melts in the mouth, the taste is simply very enjoyable.

The eggplant is fully flavored, the instant taste is simply fascinating, the aftertaste is lingering, and the aftertaste is endless.

"Unbelievable, this, is this really eggplant? I have never eaten such a delicacy in Dongying, such a dish..."

"The rich taste after the eggplant gravy, the taste after it melts, the aroma of watercress and the taste of spices in the mouth, can not dissipate for a long time."

"Fish-flavored eggplant, this dish is really amazing. I can't imagine that this kind of ordinary vegetable can turn decay into magic in your hands. This fish-flavored eggplant reminds me of a man named 'Shinomiya Kojiro' The guy’s vegetable dishes, you, like him, have a very high level of processing vegetables." The old lady Wenxu was full of praise.

Yang Ming was taken aback. The Shinomiya Kojiro mentioned by Wen Xu was once the chief chef of Yuanyue Academy, that is, the chef of Shinomiya in the original book.

Wen Xu compared Yang Ming with Kojiro Shinomiya, which shows how highly he evaluates Yang Ming.

"This dish can really rejuvenate people. This rich taste awakens the sense of taste, as if waking up from hibernation, welcoming the arrival of spring."

Wen Xu's whole mood was different, he looked much younger, and he was full of praise and admiration.

Wen Xu was completely immersed in the delicious food just now, and his whole body glowed.

"It's great, it's even better than the cooking made by that kid just now, you passed!" Wen Xu said loudly.

Then, Wen Xu yelled into the loudspeaker: "Yang Ming has passed the trial of the Jixing Liao dormitory. From today onwards, he will officially become a member of the Jixing Liao. The dormitory number is 310!"

(End of this chapter)