In the days of Naruto Live

Chapter 499 Absurd
Xiangzi looked up, gently pressed the hat under the eaves, and under the eaves under the amber eyes, he glanced at Wang Xiaoming's face sharply: "Please give me some advice, sorry, I don't remember your name .”

"You will remember," Wang Xiaoming said calmly.

"If you have a good mouth, you can't hit me!"

Ding Xiangmu Xiangzi's dexterous footsteps are like a cat passing by Wang Xiaoming's side. The light wind blows over the smoke from the machine. It is not a cigarette, but the scent of burning plants. You can smell a few strong scents slightly , as if the smell of rosemary and bay leaf were all around the skin, like hair half-attached to the bone.

"It smells good."

Xiangzi flashed by and went straight into the kitchen, followed by Wang Xiaoming.

Yu Zhibo said, "Suriname, let's go see it too."

Qi Lina pursed her lips and said, "Are you afraid that your little apprentice won't be able to handle it?"

"If Xiao Ming can do this, I will be disappointed." Yu Zhibo Yanguang said.

Darkness enveloped Totsuki Academy, and this man's claws spread all over Japan, trying to defeat that man, but in the end he wiped out the pests bit by bit like pecking rice.

There are big differences in beliefs, irreconcilable contradictions, and there is no other way but to win or lose by eating stewed vegetables on the court.

It's a battle between chefs.

As soon as Yu Zhibo walked into the kitchen, he saw that Wang Xiaoming had chosen the material of blue and white fish.

"This is a blue and white fish.", said.

Blue and white fish, also called mackerel, is a delicious sea fish that has entered Kyoto's recipes since the Nara period.

There are big differences in beliefs, irreconcilable contradictions, and there is no other way but to win or lose by eating stewed vegetables on the court.

It's a battle between chefs.

As soon as Yu Zhibo walked into the kitchen, he saw that Wang Xiaoming had chosen the material of blue and white fish.

"This is a blue and white fish.", said.

Blue and white fish, also called mackerel, is a delicious sea fish that has entered Kyoto's recipes since the Nara period.

Xiangzi once used dysprosium wood as the top ten masters, now 16 Haojie is good at seafood cooking, and the seafood raw materials provided by Sicily are naturally first-class, although autumn is the most beautiful time for mackerel, it is just past June, so it is not the best season , but for the pursuit of any chef, he will do his best to give full play to the deliciousness of the ingredients.

Yu Zhibao wrapped his hands around his chest, looking at the spindle in Wang Xiaoming's hand, his skin showed a kind of dark blue turquoise fish, and people were looking forward to what kind of food he would cook in the future.

Blue and white fish, salt grilled, boiled or sushi. "I just don't know what he's going to do," Su Yunnai commented.

"If it's Wang Xiaoming." Yu Zhibo couldn't help laughing and said, "Of course it's smoked."

"Smoking" Zulina frowned, because he was not familiar with Wang Xiaoming, and he didn't know that he was a street vendor, so he was surprised.

Putting aside Wang Xiaoming's experience.

The history of fumigation even exceeds the age of human existence.

At first glance, you may find this statement unbelievable, but in the deciduous jungle, the fire in the sky reduces the layers of foliage to ashes, and the taste ripening in the hot sun is the earliest fumigation.

Inspired by nature, smoked ingredients can be preserved for a long time, so this ancient method of food processing has been promoted.In medieval Europe, fish from the ocean was hung in chimneys to become dried fish, while in Asia, pork and beef slaughtered during Chinese New Year were burned with pine and cypress branches for bacon.

After the invention of the refrigerator, the preservation of food has become more convenient. Fumigation has lost the purpose of preserving food materials, but smoke continues to be preserved and developed as a way to add fragrance.Smoked salmon from Austria, pastrami from the Sichuan-Shu region, and classic bacon from the British peninsula are all smoked in the world.

In Japan, fumigation has a long history.In the hands of those who are proficient in fumigation, the curl of light smoke is different from that of burning grass and wood, adding a different aroma of smoke to ordinary food.Ito's apple tree, Hakone's light yellow pear wood, Ikebukuro's black walnut wood, or Ombu's Yulu, Shizuoka's fragrant tea, when burning, the white smoke from the grass and trees is attached to the surface of the ingredients, and the warm Stored and wound incense is also attached to the surface of the ingredients.

Since he is not familiar with Japanese materials, Wang Xiaoming carefully selects his own fumigation materials, and must prepare a series of materials before eating Artemia.

Bacon, of course, is made of wood, with fruit wood as the top, smoked roast duck petals are better, rose, lavender, jasmine or fresh tea are also options.

As a former small trader, coupled with Yu Zhibo's personal teaching during this period, Wang Xiaoming can be said to be a group of people with such knowledge.

"As for sea fish."

"Of course it's here!"

He opened a bag, and the fresh smell came out of the bag, revealing the leaves.

It's a bay leaf.

Bay leaf with a slightly sweet taste is very suitable for smoked fish.

Of course, it's not just here, basil, sage, thyme.All kinds of spices were brought out one by one and piled up in a small mountain on the table.

"Oh, do you think you can beat me with something like this?" Lin Xiangzi stood opposite Wang Xiaoming, wearing a baseball cap, sneering.

"Don't you try?"

Wang Xiaoming learned from Yu Zhiboyan that the tone of voice is indifferent, but the tone is firm and firm.

"It's interesting."

Yu Zhibo went to the stool and sat down, watching with interest the spices Wang Xiaoming chose, soaked in the vanilla for a long time, so that he can simulate the fragrance mixed in the brain, although there will be differences between the main ingredients and the proportion , but should be roughly the same overall.

"Okay." Sitting next to Yu Zhibo, Zuolina didn't close her face. "I really want to play it myself!"

"Okay, let's take a good look." Yu Zhibo thought for a while, and roughly figured out what Wang Xiaoming was going to do. "feel good."

If you have a full score, from Yu Zhiboyan's point of view, Wang Xiaoming is about 70 points.

After all, when it comes to grasping spices, in Yuanyue School Park, apart from Ye Shanshan, it is Yu Zhiboyan.

But then Su Yunnai frowned.

"He throws spices in the stove?"

Here's what to do.

"Smoked blue and white fish?"

As if aware of Su Yunnai's distrustful eyes, Wang Xiaoming raised his head in the kitchen, looking at her from a distance with dark circles under his eyes.

Then the corners of the mouth lifted slightly.

Miss, I will not lose Yu Zhibo's face.

He also learned a lot from Yu Zhibo if he wanted to say spice!
The fumigation process is not as simple as most people imagine, but as delicate and delicate as flower arrangement.

After drying, the apple trees in Yidou City folded their wings at the bottom of the furnace like a thousand paper cranes, and the gin, which was as bright as the dome of an Italian church, was wet again and smelled an intoxicating aroma.Wang Xiaoming raised his eyebrows slightly, and the tones of smoked herring and white fish were formed in this way.

"What? It turned out to be fumigation."

"I thought he was going to do something!"

(End of this chapter)