In the days of Naruto Live

Chapter 1037

The red-haired man with three scars at a glance was drinking and chatting with him.
The two of them, the king of robbers in the world, one of the protagonists of the four emperors, Edward with white beard, Shank with red hair and red hair!
Besides them, there were four other emperors, Qi Wuhai, and even the Marshal and General, all face to face!
And their arrival is the system that has been silent for a long time, helping Yu Zhibo to perfect the original portal, so that the powerful thief king can come to the world of Hokage!
To Tai Tara's silence, he clearly felt that all the other employees seemed to know the strange strength, as if he was the only one who didn't know.

This frustrates Titara.

Tai Tara hurried to Mackerel, after all, the two of them had a better relationship from the original Xiao organization than others.

"Who are those people, Mackerel? How do you think they are so powerful that there is a hidden power that could threaten me?"

With a mysterious smile on his face, Mackerel didn't answer directly, but asked:
"Titara, do you think there are other worlds besides ours?"

"this"

Titara was also a wise man, and when he heard Mackerel's plea, a gleam of light flashed in his mind.

"Yes." Thinking of this possibility, even Titara's soul felt a thrill of excitement. "Are they strong men from other worlds?"

Mackerel nodded and said, "Yes!"

"This is a lot that only Yu Zhibo can do. He actually let strong people from other worlds come to us. With such a spirit, I am really not as good as me!"

Hearing this, Titara wiped his palms immediately.

"I don't know, can you compare with them?"

His exploding soul is already on fire!
"I don't know, can you compare with them?"

His exploding soul is already on fire!
Yu Zhibo shop.

in the kitchen.

Due to the long silence of the system, the portals of the past have been upgraded, and the king's world has come powerfully. They are eager to taste the food cooked by Yu Zhiyong for a long time, so Yu Zhiyong seems to be very busy now.

What else can satisfy the appetite of so many people, there are really such delicacies in all the seats of Manchu.

This is called water basin lamb.

At first I heard that everyone might be a little confused, haven't you eaten yet?
But when it comes to pita bread soaked in lamb broth, it suddenly lights up.

Water basin mutton got its name because it is cooked in a basin.It originated from the ancient Dali in the world——Yuzhi Boyan, and it is called pot skin bread soaked in lamb soup.

Suffice it to say, pot lamb is another name for lamb soup soaked in pita bread.

And everyone eats their own broken steamed buns in Huimin Street, and then brings the master back to the pot for processing. Strictly speaking, it should be called steamed bun cooking.

The beef in the local water basin is one of the important staple foods for people. Compared with the flavor of mountains and seas, the most memorable thing is itching. It is those who can make you eat several steamed buns in a row and feel that you haven’t finished eating them. Pita bread in lamb broth has simple names that fly in the streets and alleys, and every time you mention them, or smell them, the first thing you think of is rushing home, a steamed bun in hand .Pick up a fat and tender piece of lamb in one hand, and eat a lot of special food with it.

The pita bread soaked in mutton soup has a long history and is recorded in Manchuria. Strictly select the most edible things, all kinds of tastes, after learning, people will lose their demeanor at the table. After all, greed is their only purpose.

The usual practice of soaking pita bread in mutton soup is naturally not difficult. Buy mutton and chop it open, and stew it with hot water and spices until the mutton is crispy and rotten.

Whole lamb can also be stewed in a pot.The lamb will be more tender, but it will take too long.

More vermicelli, with steamed buns, thick mouth-soaked spicy oil.

The mutton soup made in this way is fresh, mutton pastry, fan flavored and cool!

If you like pepper, put more, the soup at the bottom is rich in pepper, eating people sweat like fennel, you can also put more, the color of the soup is yellow, bright, aromatic and sweet of.

At this time, Yu Zhiboyan held a dragon knife in his hand, and put a thick piece of mutton on the unnamed chopping board. A gleam of light flashed in his eyes. The knife rose and fell, and the cold light shone like a half-moon arc. However, there was a sound in the air.

Then cut the lamb into neat squares.

The whole operation was done in one fell swoop without any trace of mud or water.We can see that Yu Zhibang's advanced knife skills are already very proficient, and he has reached the realm of heart-shaped knife and flowing water.

Yu Zhiboyan washed it and put it in a pot of cold water for storage.Add cooking wine to remove the smell, put it in a cooking pot of boiling water, take out the lamb and put it in an empty bowl.

At the same time, Yu Zhibo also took out a series of spices, pepper, cinnamon, grass fruit, nutmeg, fennel, ginger slices, star anise tape, sliced ​​ginger in advance, and Yu Zhiboyan cut into three pieces into gauze bags.

Why use gauze wrap?

This is the profound wisdom of a seasoned chef.

Generally, spices go rancid during cooking.Wrap the spices with gauze and boil them in a pot to facilitate the production of mutton soup without spices and impurities.

We usually eat it outside the pita bread soaked in lamb soup, we can see the lamb soup inside, the soup is muddy mixed, so it looks like nothing, but in fact, it has seriously affected the lamb itself giving the simplest Taste, lost ground feeling.

Then, Yu Zhiboyan took out the Wanbao purple casserole, added enough water to the pot, put the blanched breast and the spice bag, and after the fire was finished, turn to a low heat and cover to simmer.

Slow work leads to good work and good food.

Waited for a while until from the pot, even with a layer of lid on, there was still a fragrant smoke, a vegan smell that was pleasant, refreshing, and felt very refreshing, as if the inside and outside of the body Full of fragrance.

Yu Zhiboyan immediately opened the lid, and then sprinkled an appropriate amount of salt to complete the mutton soup.

At the same time, Yu Zhibo picked up another pot, put it in the fan, cooked it, and picked out a bowl.

Yu Zhibo will fan the mutton soup, sprinkle with coriander, onion, can be sprinkled out of the pot, and then sprinkle some garlic seedlings, lush, plump and standing, without a new atmosphere, making people sparkle before the eyes.

Thanks to Luo, the butcher slaughterhouse with his ability, according to Yu Zhibo's order, it is easy to pick out fat and uniform breasts, so this bowl of mutton soup has the fragrance of oil, but is not too greasy.

Yu Zhibang was worried that the diners would be easy to catch fire, so the fans set up more, not many spicy children.

But like the original goat milk soup, it was fresh and fragrant.As soon as it comes out, it makes people feel an attractive aroma, which attracts the attention of diners.

(End of this chapter)