In the days of Naruto Live

Chapter 526 The Secret Realm (18)

Otherwise, the whole flour cannot be formed into a ball, it will easily unfold, and then we will have to do it again.

Flour mixed in this way is so strong that almost all of it binds together.Yu Zhibang needs to use a rolling pin to take them out one by one, put them on the board one by one, add a little lard to act as a lubricant, and knead it into a smooth dough by hand.

The recovered flour was still hot, Yu Zhibo didn't dare to waste time, and soon began to roll up the skin.

Yu Zhiboyan took out a small dose of flour and rolled it into thin wafers with a rolling pin.It looks almost transparent due to the addition of clear powder.

Then wrapped in shrimp stuffing, Yu Zhibang has already become familiar with the light truck of Yangquan restaurant, everything is as good as running water.

Almost at the same time, he skinned his left index finger and pinched his right thumb and index finger.

Shrimp dumplings are different from ordinary dumplings. They must be small and delicate, that is, small, evenly folded, and not densely packed.

When wrapped, shrimp dumplings are usually a round shape, smaller than other kinds of dumplings.

However, compared to other dumplings, the skin of shrimp dumplings is very thin and crystal clear, you can clearly see that the meat filling is coming from the outside.

Especially when I saw the whole prawns, I had a bigger appetite and my saliva was literally hanging upside down like a waterfall.

Wrap the shrimp, make full use of the space on the plate, put several concentric circles in the circle, and then put them into the hot pot to steam for a long time.

With the whistling of the mist, a fragrance spreads, and the mouth opens even wider, longing for a big oleander.

A sudden smell emanated from the kitchen.

In this fragrance, mixed with the taste of fresh shrimp, what is even more ridiculous is the three feet.

These are the best shrimp dumplings ever!
I just saw that the skins of these shrimp dumplings were as white as snow, as thin as paper, translucent, filled with skin, and shaped like a comb of bananas, which looked very attractive.

Where has Kado Little Lori seen such delicacy!
At this moment, lo and behold, Kaldor's stomach exploded suddenly like a huge wave, with a sultry sound, in this small kitchen.

oops!oops!oops!

Hearing the noise, Yu Zhibo suddenly returned to his mind and concentrated on cooking.

Yu Zhiboyan looked at the little girl who was leaning against the door wall, her eyes were wide open, drooling, and she was unhappy.

"If you want to eat, take it." Yu Zhiboyan said lightly.

"Then you're welcome!" Little Loli said in a familiar voice.

While she was talking, Little Loli stepped forward and grabbed a dumpling.

As she approached, Cado Lori found that the dumpling was big enough for one bite.

These shrimp dumplings have a half-moon-shaped spider belly, a total of 12 skins, and the whole is crystal clear, with bright red shrimp meat inside, it is very beautiful.

Little Loli opened her lips, showing her white teeth, and gently bit off a corner of a shrimp dumpling.

Don't look at the thin and transparent shrimp skin, but it has a soft toughness when biting, which is very exciting to eat.

Of course, thanks to the powder inside.

After chewing for a while, little Loli couldn't wait to swallow the whole shrimp dumpling into her mouth.

Eaten whole shrimp dumplings, smooth and fresh, deliciously tempting, simply the best of all worlds!

"Click, click!"

The little loli, like a greedy kitten, flapped her mouth, stuck out her sexy red tongue, and licked her lips.

That elegant posture immediately caught Uncle Wei's attention, and even the red-haired red-haired mountain's hands couldn't help shaking, feeling like he was about to bend down.

Seeing the situation, Yu Zhiboyan could only feel that Niu Huaiquan's effect this time was really too strong!
"Hicc~"

Cardo Little Lori, like the wind and clouds, cleaned up the dumplings and burped.

Look, Yu Zhibo thought she was finally full.

But who knew that Cardo Lori Jr. said a word.

"Give me another one, please!"

thump!
Yu Zhibo said, I am very tired!

However, in the eyes of little Lolita, Yu Zhibo was finally defeated.

Impossible, guests need, as a chef, no matter how tiring it is to move it down!

This time, Yu Zhibo changed another dish and planned to cook steak that he hadn't cooked for a long time.

A wonderful flavor and a balance of fat and thinness are especially important in a good cut of beef.

If there is too much fat, although the taste is good, you will be full if you don't eat too much.

Therefore, a proper mix of lean meat and fat meat will make the best beef, which will not feel greasy and will not stop eating.

This type of beef has a unique name called frost fall meat.

The real meat, as it is called, is white frosting on the red beef.

Fried steaks are a great option for lazy cooks who want great food without a lot of time and effort.

Because a good steak does not lie in how the chef processes it, but in the quality of the beef itself.

The chef is just the icing on the cake, bringing out the goodness in the beef.

Therefore, the easier it is to fry the steak, the more the diners can really taste the beef.

With the middle knife worker, Yu Zhiboyan can easily cut out three slices of beef, each slice is not thin, the width of the thumb is small, and can be seen clearly, and the whole body is covered with white patterns, which looks good.

The steak should be cut thicker, because if it is too thin, the outside will be fried and burnt, and the inside will be cooked, so the taste will be very unpleasant, and it will be extremely painful for OCD patients.

Yu Zhibo first poured some oil into the pot, and then turned on the hot pot.

Because the beef is very fat and fat, it will leak a lot of fat during the cooking process, so just dip a little oil on the bottom of the pot to avoid sticking to the pot.

At the same time as the hot pot, Yu Zhibo did not forget to marinate the steak.

When the pan was hot and there was a strong smell of oil, Yu Zhiboyan slapped a steak in the middle.

Slap there!

Once the steak is in the pan, it explodes slightly like a firecracker.

At the same time, there is a scent full of people who make birthday three feet.

It is very important to control the heat of frying steak.

Spread the steak in the middle of the pan to evenly distribute the heat anywhere on the steak so it doesn't result in raw or undercooked spots.

Drizzle the tops of the steaks with olive oil as they will be flipped over later so there is no need to add oil to the pan.

It is very important to fry the steak, don't be too eager to turn it over, if you turn it over immediately, it will easily stick to the pan, and the color of the beef will have a layer of white, which is very ugly.

Yu Zhibo turns over the noodles almost every minute, and after about 5 minutes of frying, he can form a plate.

As a hot steak, served on a white plate on china, a delicious smell of black beef, attractive.
When the steak was frying, Yu Zhibo was not in a hurry to cut it, but set it aside for about 2 minutes so that the juices in the steak could be sucked back into the beef.

That way, when you bite into the beef, you get a splash of delicious juices for endless aftertaste.

In addition, this steak will be cut off, the meat will be pink in the center, and there will be no blood, ideal for 7 medium rare.

Yu Zhiboyan did not release some miscellaneous ingredients for the cattle, such as tomato paste, cumin powder, etc., none.

Only the most authentic steak is the best steak.

If you put those ingredients in, it will be noisy, just full of toppings, you can't taste good beef at all.

(End of this chapter)