Chapter 754 Mutton Soup

Kisame nodded, "That's right!"

"This is something that only Boss Yang Ming can do. He actually asked other world's powerful people to come to our place. We are really inferior to him with such ambition and courage!"

Hearing this, Deidara immediately rubbed his palms.

"I don't know, can I compete with them?"

His explosive soul is already burning!

Yang Ming's shop.

In the kitchen.

Due to the long-dormant system, the previous portals have been upgraded, and the strong men from the One Piece world have arrived. They have long been eager to taste the food cooked by Yang Ming again, making Yang Ming very busy now.

And there is such a dish in the Manchu-Han banquet that can satisfy the appetites of so many people.

It's called water basin mutton.

You may be a little confused when you first hear it. Have you never tried this before?

But when I talked about mutton steamed buns, I suddenly understood.

The water basin mutton gets its name because it is cooked in a water basin. It originated in Dali, the oldest place in the world in Yang Ming Dynasty. It is called the water basin mutton steamed bun.

It can be said that water basin mutton is another name for mutton steamed buns.

The kind of steamed buns that everyone eats in Huimin Street, where you break it into pieces yourself and then give it to the master to cook again, should be called boiled steamed buns in a strict sense.

Water basin beef is one of the important staple foods in the local people. Compared with the delicacies of mountains and seas, the ones that make people miss the most are those that can make you eat several pieces of steamed buns and still feel unsatisfied. These mutton steamed buns have The simple names have a fragrance that spreads all over the streets. Every time I mention these names or smell these smells, the first thought in my mind is to rush home, holding a piece of steamed bun in one hand and a piece of fat in the other. Put in the fat and tender mutton and enjoy it with it.

Mutton steamed buns have endured for a long time and have a long history of thousands of years. It has been recorded as being included in the Manchu and Han banquets. It strictly selects the most popular ways to eat, and has a variety of flavors. After learning it, people can lose their grace at the dinner table. After all, greedy people is their sole purpose.

The homemade method of making mutton steamed buns is naturally not difficult. Buy mutton, cut it into pieces, boil it in water and stew it with spices until the mutton is crispy and tender.

It is also possible to stew the whole piece of mutton in a pot. The mutton will be more tender, but it will take too long.

Add some vermicelli, serve with steamed buns, and drizzle some spicy oil on top.

The mutton soup made in this way is fresh, the mutton is crispy, and the vermicelli is delicious, so refreshing!

If you like Sichuan peppercorns, you can add more. The soup will be rich in pepper flavor and make you sweat all over. If you like fennel, you can also add more. The soup will be yellow and bright, fragrant and sweet.

At this time, Yang Ming held the dragon-slaying knife in his hand and placed a piece of fat mutton on the unknown chopping board. A glimmer of light flashed in his eyes. When the knife rose and fell, a cold light reflected, like a half-moon arc flashing past, mid-air. There was a clang.

Then, the mutton is cut into neat cubes.

The entire movement was completed in one go, without any sloppiness. It can be seen that Yang Ming's advanced knife skills have been very proficient, and he has reached the state where the knife can be executed from the heart and flow smoothly.

Yang Ming washed them and put them in a cold water pot for storage, added cooking wine to remove the smell, put them into a pot of steaming boiling water and boiled them, then took out the mutton and placed it in an empty bowl.

At the same time, Yang Ming took out a series of condiments, including peppercorns, cinnamon, grass fruits, cardamom, cumin, ginger slices, and star anise, and tied them with gauze. The ginger had to be sliced ​​in advance, so Yang Ming cut three pieces and put them in a gauze bag.

Why use gauze bags?

Here, lies the deep wisdom of an experienced chef.

Generally speaking, spices will rot during the cooking process. Use gauze to wrap the spices and put them in the pot to cook, so as to make it easier to serve mutton soup without spice impurities.

When we usually eat mutton steamed buns outside, you can see the mutton soup in the bowl. The soup is turbid and mixed. It doesn’t look like much, but in fact it has seriously affected the simple taste of the mutton itself. Lost the authentic feeling.

Then, Yang Ming took out the Wanbao purple clay pot, added enough water into the pot, put in the blanched lamb belly and spice bag, brought it to a boil over high heat, then turned to low heat and covered with a lid to simmer.

Slow work produces fine work, and slow fire produces delicious food.

Wait quietly for a while. When the fragrant smoke still comes out from the inside of the pot, even if it is covered with a lid, a pure and unadulterated smell is pleasant, refreshing, and makes people feel very refreshed, as if they are inside and outside the body. Full of fragrance.

Yang Ming immediately opened the lid, then sprinkled in an appropriate amount of salt to complete the mutton soup.

At the same time, Yang Ming started another pot, put in the vermicelli, cooked it, took it out and put it in a bowl.

Yang Ming pours the mutton soup into the vermicelli, sprinkles with coriander and green onions, and then takes it out of the pot. Then sprinkles some garlic sprouts, and the vermicelli is lush and lush, giving it a new look and making people's eyes light up.

Thanks to Luo, the butcher, and his ability in the slaughterhouse, Luo could easily pick out evenly fat and thin lamb belly according to Yang Ming's instructions, so this bowl of mutton soup has the aroma of oil and is not too greasy. . .

Yang Ming was afraid that diners would get angry easily, so he put more vermicelli and not a lot of spicy food.

But just the original flavor of the mutton soup, which is the color of curdled milk, is extremely delicious. As soon as it is served, people will feel an alluring aroma, attracting the attention of diners.

When you meet something you like, make money to buy it. When you meet someone you like, keep her with all your heart. When you see food you like, make it yourself and eat it.

Striving for everything you want is the secret to adult happiness.

Seeing the delicious food in front of them, the eyes of all the powerful men in the One Piece world lit up.

"Hoo hoo ho!" White-bearded Edward Niu drank some wine from the wine gourd, "It's really exciting. I haven't eaten the food cooked by Yang Ming for a long time!"

"That's right!" Red-haired Shanks said with a greedy expression, "I haven't eaten for nearly a year. It's really nostalgic!"

Navy hero Garp glanced at them and curled his lips, "Don't try to fight with me, or I will get in trouble with him!"

As the most powerful swordsman in the One Piece world and one of the Shichibukai, Mihawk has a mature and charming face, with an eagle nose raised, and a strange color flashing in his blade-like eagle eyes.

"Is this Yang Ming's cuisine, which is famous all over the world, on the sea?"

"I didn't attend the auction that year because I had something to do. I have always been curious about what is so special about it. It can make everyone on the sea, whether it is pirates or navy, or the world government or the revolutionary army, be interested in He was so enthusiastic about it.”

With this thought in mind, Hawkeye Mihawk sat upright with a serious expression on his face. According to the eating method taught by Yang Ming, he picked up the steamed buns with one hand and the chopsticks with the other. He put the vermicelli and beef into the steamed buns until they were bulging. Yes, the juice is splashing and overflowing, almost leaking out,

"I'm gonna start now!"