In the days of Naruto Live

Chapter 1119

Hearing Yu Zhibo's words, many employees of small stores felt that Yu Zhibo's understanding was completely refreshed. Where is your professional ethics? !

As for the person about Nami, although it usually looks like hot peppers, it is still a young and lively beautiful girl in the end. At this time, the face is redder, and it is as delicate as if it can pinch water, and people can't help but bite forward .

Naomi rolled her eyes and said sweetly, "I don't eat chicken!"

When Nami's voice just fell, she finally felt afraid of being dominated by pig teammates again.

As soon as Lu Fei heard that there was meat to eat, his eyes widened and his face was full of smiles. That bright face was like a fat man of two hundred catties, with a smile on his face.

"Naomi, if you don't eat chicken, I will eat it!"

thump!thump!thump!
This time, even Riley, the caretaker who watched the theater, could no longer sit quietly and watch the wind and clouds.He couldn't help spraying it.

There was a strange expression on Riley, which made Lu Fei look back with a naive look, stunned.

"Uncle Riley, don't you eat chicken too?"

Riley waved his hand and smiled awkwardly. "No, I'm old, I'd better eat less!"

"Oh, what a pity!" Lu Fei kept his original face, looking at Yu Zhibo with wide eyes like a cute and stupid rabbit.

"Yu Zhibo, I want to eat chicken!"

Yu Zhibo originally wanted to tease Naomi, but now it is a bit difficult to ride the tiger.

However, Yu Zhibo flashed a spirit in his mind at this time, he can do it too!
When it comes to eating chicken, the first thing Yu Zhiboyan thinks of is "Chinese chicken".

Yu Zhibo also made a pheasant a long time ago, but he did it in a way he had seen before.

After traveling to China to take charge of the world, in Yangcheng City, Yu Zhiboyan, known as a gourmet, can be said to be learning the real cooking method, called "flower chicken".

Master Mao Dun said it very well: the so-called "flower chicken" cooking method is very unique.It comes from the people, and like all other cultures and arts, it was created by the working people of all ages.

From the perspective of cooking history, grilling meat wrapped in yellow mud is an ancient thing, regardless of region and nationality.

For example, the "gun dolphin", one of the "eight treasures" of the Zhou Dynasty, used clay to wrap suckling pig roast, and the mud sheep neck of the XJ Lobu people is basically a common practice.

For poor people who lack kitchen utensils, especially fresh flowers, baking with mud-covered carbon is a convenient and feasible method, and chicken is obviously the most accessible meat material for ancient workers.

As for the most widely circulated pheasant legend, we have to come up with the words written by the old Jin predecessors.Huang Rong cut open the belly of the rooster with Emei steel, washed the internal organs, but did not pluck the hair, wrapped the chicken pieces with water and a ball of mud, and burned them.Bake for a period of time, sweet in the mud, dry in the wet mud, peel off the dry mud, the chicken feathers will fall with you, the chicken is white and tender, and the smell is strong.

It is precisely because of the wonderful work of the old Jin predecessors that there is a more famous dish.

After the fire knife is ground, the onion, ginger and onion are chopped to make a marinade, mixed with ham, rice, mushrooms and cauliflower, and seasoned with a little oyster.

Yu Zhiboyan cut the chicken butt, kneaded the marinade into the whole chicken for a while, marinated for a while, and then put it aside.

Thanks to Thieves King's rich world resources, it was easy for Yu Zhibo to find the fresh lotus leaves he needed, lift the chicken head, fold the wings and thighs, and wrap them in the lotus leaves.

The lotus leaf has two functions, one is to separate the chicken from the puree, which not only reduces the loss of chicken skin, but also brings the incomparable lotus leaf flavor to the chicken.

In the past, only lotus leaves were used.In the small world of China, some celebrities in Yangcheng have made some small innovations, using an iron egg-shaped container to wrap the lotus leaf in the whole chicken, and the taste of the chicken is completely blocked.

Due to the lack of this tool, Yu Zhibo had to give up and chose a more troublesome method.

When Naomi saw it, she opened her mouth in amazement, with an ignorant look on her face.

"Yu Zhibo, so you're not joking, are you?"

In this regard, Yu Zhibo's mouth turned up, showing a smile instead of a smile, "Guess what?"

Naomi: "."

On the contrary, Lu Fei didn't think so much, he almost lay down on the table, staring at Yu Zhibo's hand called "Flower Chicken", his mouth involuntarily dripped from a piece of saliva on the table.

"Yu Zhibo, do you want to make roast chicken? You have made fragrant chicken before!"

Hearing these words, Sanji couldn't help frowning.

Although Yu Zhiboyan hit him many times, Xiang Ji was still a little dissatisfied and smoked a cigarette, but his eyes were not moved away, but he was more focused.

Looking at Xiangji, it looks like a gambler lost all his things and wanted to find something from Yu Zhibo.

Look, Yu Zhibo just shook his head, smiled, and then continued to be busy with the work at hand.

Then use a bigger piece of tinfoil and wrap the No-Maj so it's more secure and the soil impermeable, then it's a big game.

That's mud!

In the past, what Yu Zhibo did was random, using the mud on the land at will, which is actually a wrong method.

The most correct way is that Baoni is the sealing mud of Huadiao wine, which is the fragrance of the wine.

So the chicken absorbed the aromas of the wine but was also dense and the flavor was all in it.

Fortunately, although there is no engraved wine here, there are other wine sealing mud, which is the bar opened by Xia Qi. Old wine with a history of hundreds of years uses seal mud, which makes the taste of the wine even more fragrant.

Then, pour the water into the slurry and stir it up, evenly coating the good slurry on the tin foil, making a giant ball of slurry, which looks like a piece of chocolate cake.

"Wrapped in mud?"

"I don't understand, I don't understand!"

Seeing Yu Zhiboyan's strange way, Xiangji's eyebrows were tightly locked, and a Sichuan font was squeezed out between the eyebrows, showing a sad expression.

In Zhiboyan's previous practice, Xiangji thought he could understand the seven points, but Xiangji was ignorant of the mud pasted on it, and felt that although he didn't understand it, he thought it was very serious.

For the first time, Xiangzi felt like sitting and watching the sky.It turns out that the world is so big and there are so many good chefs, but he has never had contact with chefs in this field before.

In this kind of thinking, Xiang Ji couldn't help stretching his neck, and observed more carefully, even if he didn't understand what Yu Zhibo was doing now, he still had to keep these things firmly in mind.

Back to Yu Jiayan.

It's worth noting that the advantage of using an oven for the cock is that the temperature is better controlled, the disadvantage is that the kitchen will be covered in mud.

Because this is not the kitchen of Xiaqi Bar, although there is a good oven here, but Yu Zhibin always makes this place dirty, doesn't he?
So Yu Zhibo decided to go outside to light a bonfire, and then throw the chicken in to roast, which is simple, classic, frank and rough.

Considering that he will be in direct contact with the flame, and the temperature of the bonfire is higher than that of the oven, in order to prevent the chicken from being cremated smoothly, Yu Zhiboyan thickened the mud layer, which is almost equivalent to a small joint.

In order to ensure ripeness, it takes an hour and a half to bake in the fire. The campfire is not as convenient as the oven, and the fire escape needs to be continued during the baking process to maintain the stability and uniformity of the fire.

Yu Zhibo asked the staff to make a bonfire prototype out of wood, then took a deep breath and opened his mouth violently.

(End of this chapter)