Chapter 406 Bear’s Paw Feast

It was a dark night, deserted, and the bright moonlight fell, covering the earth with a layer of gauze.

Ouch!

Suddenly, an extremely shrill roar broke the silent night.

Suddenly, countless birds in the forest were frightened, woke up from their sleep, flapped their wings and flew into the air.

In the deep jungle, a splash of hot blood burst into the air. The scarlet blood beads were like rubies, exuding a charming brilliance.

call!

Kisame wiped the sweat from his forehead and took out the Samehada muscle from the neck of the big black bear at his feet.

It was very easy for him to deal with the big black bear. The troublesome thing was to carry it back to the camping place.

Kisame put the big black bear's arm on his shoulders, and his shoulders suddenly sank, feeling the unparalleled weight.

Kisame carried the big black bear on his back all the way. Since the big black bear was five meters tall, nearly half of its body was dragged on the ground. As Kisame walked, it plowed a bloody trail behind him.

boom!

After finally returning to the camping place, Kisame was already panting from exhaustion and quickly unloaded the black bear.

Fuji Fengxue rubbed her sleepy eyes and asked in confusion: "Why did you bring this bear back?"

"Of course it's a midnight snack!" Yang Ming said calmly.

Night snack?

Just this big black bear?

For a moment, Fuji Fengxue didn't react at all.

After all, for people in the Naruto world, it is simply unimaginable that such ugly and barbaric animals can actually be eaten!

You know, even on the earth before Yang Ming traveled through, there were few countries that ate big black bears.

Only a nation of big foodies who are known to eat everything, whether flying in the sky, running on the ground, or swimming in the water, have been studying how to eat big black bears for many years.

Among them, the unique bear paw is the most delicious.

Among the delicacies rated as "Eight Treasures", bear paws are considered delicacies on the palace table, along with leopard fetuses, orangutan lips, dragon liver, phoenix marrow, carp tails, and cicadas. head.

Bear paws have a long history of being eaten as a delicacy in a country of big foodies.

In the book "Mencius King Hui of Liang" written during the Spring and Autumn Period and the Warring States Period, it was recorded: "Fish is what I want; bear's paw is what I want too. You cannot have both. You will give up fish and take bear's paw." Later. , to the Qin, Han, Wei, Jin, Sui, Tang, Song, Yuan, Ming and Qing dynasties, it was eaten by the emperor and the princes.

Among the famous "Man-Han Banquet", there is the dish "White Braised Bear's Paw", which is fresh and fragrant, crispy and smooth, and as white as jade in color, which is appreciated by all diners.

Nowadays, people use the four words "odd, fresh, clear and tonic" to describe the "Four Treasures of Longjiang", namely bear paw, flying dragon, rhinoceros nose and monkey head feast.

What did you say?

Black bears are protected animals and cannot be eaten?

In this regard, Yang Ming could only laugh.

You know, for a country with big foodies, black bears are the top food ingredients. How can it be allowed to be hunted and eaten by ordinary people? Of course, it must be explicitly prohibited!

Although bear paws are delicious, bear paws contain a lot of gum, so it is difficult to cook them in a short time.

However, later on, chefs of all ages figured out many ways to cook bear paws in practice.

Wang Shizhen in the Kangxi period of the Qing Dynasty wrote a book called "Shi Xian Hong Mi" which contains a "method of eating bear paws": "For those with fur, dig the ground to make a pit, put half of it in lime, put your palm inside, add lime on top, and cool water. Pour it in. After it has matured, stop cooling and pick it up. The hair will come off easily and the roots will come out. Wash and soak in rice juice for one or two days. Boil it in lard wraps and remove the oil. Take the strips and eat the same pork. "

It can be seen from this that when this dish is made, it must be defrosted with lime, soaked in rice liquid, and steamed, so it must be crispy and delicious.

Of course, Yang Ming now has limited materials on hand, and he does not have cooking methods granted by the system, so he has no choice but to cross the river by feeling the stones and cook with his own method.

Fortunately, Yang Ming had been to the world of Little Master, and had thoroughly practiced his basic skills at Yangquan Restaurant. This was not a problem for Yang Ming, but there was no method provided by the system to make it delicious.

However.

Before cooking bear paws, there is one more important thing.

You know, a black bear has four paws.

The bear paw is the paw of a black bear, with many furs on it, and is divided into front and back paws.

The forefoot is often smaller, about 15 to 20 centimeters long, with obvious palm flowers and a lot of gum. The palm surface is wider and the flesh is more fragrant, with a fishy but not smelly smell.

The back palm is longer, about 20 to 30 cm long, with inconspicuous palm flowers, narrow palm surface, slightly fishy smell, and inferior quality to the fore palm. Its quality is mainly wide, thick, dry, and smelly.

Apparently, cooking bear paw actually refers to the front paw of a black bear.

When cutting the bear paw for cooking, be sure to separate the two paws for cooking. The paw that is licked and eaten every day must be plump and thick.

Of course, as the top ingredient, bear paw is actually very particular.

First of all, freshly cut bear paws should not be exposed to water, and the blood should be wiped dry with straw paper.

Secondly, after cleaning the bear's paws, apply a thick layer of honey on it and cook it over a slow fire for an hour, then wash off the honey, put in the ingredients, and start cooking over a slow fire.

Let's stew it for three hours. It will be fragrant and delicious.

If you don't stew it with honey first, you won't be able to use chopsticks if it simmers for three days and three nights.

During this process, Yang Ming first put the bear paws into a hot pot, boiled them in boiling water for ten minutes and took them out.

Then, boil water in the pot, add green onions, ginger, and cooking wine, then add the bear paws and cook for ten minutes to remove the fishy smell.

When the bear paws are stewed for 60 to 70% of the time, take the iron pot off the heat. Yang Ming fishes out the green onions and ginger, takes out the bear paws, places them on fresh banana leaves, gently removes the bones, and then cuts them into cubes. The skin underneath is connected.

In countries with big foodies, bear paws are usually stewed with a lot of ingredients because they are precious, so the ingredients often take away the flavor.

In the bear paw dish cooked by Yang Ming, there are not too many condiments, so the taste of bear paw can be presented authentically.

While Yang Ming was cooking, Fuji Fengxue had already turned on the miniature camera for live broadcast.

At this moment, when I saw that the bear paws were really cooked, my mouth watered.

"Viewers, don't blame me for getting up in the middle of the night to taste the delicious food. If not, blame the boss Yang Ming!"

"Well, I'll eat all your portions!"

Fuji Fengxue stretched out her white onion-like fingers, gently picked up a piece of meat and put it into her mouth.

Suddenly, a taste I had never enjoyed before exploded in an instant!

The plumpness of the bear's paw is not like pig's trotters or beef tendons, but more like extra-thick fish lips, and the small strips of muscle inside are particularly soft, tender and delicious.

When Fuji Fugee chewed it, he couldn't help but scream with joy.

“It’s so delicious!”

"That kind of strong chewiness, just like a strong man, can make every woman crazy!"