In the days of Naruto Live

Chapter 1031

1 There is no doubt that grilling is one of the best ways to cook fish.

"Grilled whole fish" tastes delicious, and what's even better is one of the easiest ways to cook it.

The unique dry heat of grilled meat can make the surface color of the fish turn yellow, the taste becomes crisp and the flavor is richer.

Using carbon barbecue, if the firewood is the kind of ancient fragrant wood, it can also increase the taste of smoke.

Of course, Yu Zhiboyan is located in this dead forest, not to mention, sandalwood has been everywhere for hundreds of years, and most importantly, don't want money!
Yu Zhibang chose a 500-year-old sandalwood. As a valuable furniture material in modern society, this sandalwood fell into the hands of Yu Zhiboyan and could only be turned into burning firewood to add flavor to grilled fish.

As for the baking skills, the introduction is simple, but the difficulty of mastering lies in:
One of the most common problems with grilling fish is that the fish tends to stick to the grill.

For starters, it's best to use a special grill net so you don't have to worry about not being able to turn it over.

In addition, even if the fish belly is stuffed with seasoning, you don’t have to worry about running out of seasoning even if you use a grilled fish net to support the whole fish, and at the same time, the fish is so tender that it is difficult to catch the heat.

Generally speaking, it is better to start the fish directly on the high heat zone because the skin of the fish does not easily come into contact with the hot surface, but if it is a large fish with thick flesh, it will need to be roasted slowly on the indirect heat zone until it is cooked quickly, Then reheat to high temperature zone.

Yu Zhiboyan is now cooking this eel, which happens to be that kind of meaty and fat.

With dexterous movements, the fish scales are delicately scraped off, and then the internal organs of the fish are taken out and cleaned from the beginning to the end.

Among them, special attention should be paid to the belly of the fish.

why?
Because wild fish, because the food is more complicated, the body may hide parasites!

You don't want centipedes eating in your mouth, do you?

Generally speaking, most of these parasites are hidden in the belly of the fish, as long as it has protruding and floating in its stomach, you can know it.

One of the most overlooked things before grilling is careful cleaning of the grill.

This is important for all grilling, but especially for fish.Fish with tender flesh tends to shred more easily when grilled, and sticks more easily on a dirty grill.

Cold fish is more likely to clump, and fish with a wet surface is more likely to stick.

So leave the eel at room temperature, carefully pat the dry surface with paper, then season the fish with salt and black pepper, then smear the whole body with oil, which also prevents sticking.

The flames rose.

After the temperature of the barbecue is stable, put a few knives on the fish body, and then put the fish into the grill. If there is no grill net, you can keep the fish and the grill at 45 degrees, so that the handcuffed grill will be more beautiful and very Easy to flip fish.

At the same time, Yu Zhibo also puts the back of the fish in the hottest grill area, because the back of the fish is thicker, so it needs higher heat.

When you see this, do you think baking is that easy?

If that's the case, it means you haven't tried a real barbecue and it's better to do a simple barbecue in a cafeteria.

When grilling, when turning around, you need to accumulate experience, and you also need unique vision and skills.

Generally, you can wait until your tail turns yellow before turning it over.If you use a grill net, you can just turn it over.If you don't use a grilling net, many people turn it over with a spatula, but you have to stick the spatula under the body of the fish.

By the time you find the fish still stuck to the grill, it's too late, the skin on the fish is broken, people use food tongs, and they can be a little rough.

Yu Zhibo has a very useful method to avoid these pitfalls.

Yu Zhibo turned the fish over with a fork, inserted the fork under the roast, and tried to lift the fish off the bottom.

If the fish is a bit sticky, try again after a while.If it doesn't stick, it will lift easily.If the fish and grill are good enough early on, it usually won't stick together.

After confirming that it could be turned over, Yu Zhibo turned it over with a fork, and then slowly put it down.

After rolling, you can wait for the fish to be cooked.

Unfortunately, Yu Zhibang didn't have a quick thermometer on hand, otherwise he could have inserted into the thickest part of the fish to confirm that reaching 57 degrees Celsius meant the inside was cooked.

no no.

After some tweaking, once the chopsticks can be inserted into the thickest part of the fish, it means the grilled fish is fully cooked.

With curly cigarettes, the unique sandalwood aroma of sandalwood, mixed with smoke, mixed with delicious fish smell, spreads slowly.

Just take a breath and you'll feel genuine joy!

Yu Zhibo cools the grilled fish on a large banana leaf before finally serving it.

Then, Yu Zhibo picked the fruit from other employees, squeezed the fruit directly with his hands, let the juice splash out, and dripped on the grilled fish little by little, making a slight crackling sound.

By this time, you're basically ready to serve.

Of course, due to obsessive-compulsive disorder, Yu Zhiboyan treated the head and tail of the fish first, and then gave them a taste.
Just take a breath and you'll feel genuine joy!

Yu Zhibo cools the grilled fish on a large banana leaf before finally serving it.

Then, Yu Zhibo picked the fruit from other employees, squeezed the fruit directly with his hands, let the juice splash out, and dripped on the grilled fish little by little, making a slight crackling sound.

By this time, you're basically ready to serve.

Of course, due to obsessive-compulsive disorder, Yu Zhiboyan treated the head and tail of the fish first, and then gave them a taste.
Watching a live eel baked into a crispy grilled fish, the process of enjoying is self-evident, a joy for the body and mind.

Kimimaro lined up, holding a banana leaf, to get a portion of grilled fish from Boss Yu Zhibo.He immediately ran happily under a big tung tree.

Seeing Kimi Maro getting the best boobs, Jiraya licked his face and said:
"Kimimaro, why don't I trade with you? I heard that young people like you get fat easily by eating fish. For a handsome young man like you, it's better not to be so fat."

I have never seen such a brazen person!
His eyes rolled as he looked at Jiraya's grilled fish, which was nothing but bones.

He is not a dog.He's not gnawing bones!

Kimi Maro said briskly, "No!"

"If you want to change, go find someone else!"

"This" looking at the delicious preserved fish in front of her eyes, Ji Laya hurriedly took out the latest version of "Affectionate Paradise" from her arms. "Why wouldn't I trade my autograph for this soulful paradise?"

"That's not what I mean to brag. My soulful paradise is not discounted yet. It's worth a lot of money on the outside, plus my own autograph."

Kimimaro opens soulful heaven silently, and glances at the catalogue:
"The opposite sex is only for reproduction, the same sex is true love!"

"I hooked up with the boss in women's clothing!"

"I'm the perfect candidate to be a beautiful woman!"

(End of this chapter)