Fairy Tail Charmander in Naruto

Chapter 234 Storm Project
On the eve of the Chunin Exam, the storm plan customized by Tuanjietun was launched, and everyone carried out their plans in an orderly manner.

"A storm is coming!" Inoue Lu looked out the window.

"Teacher, are we going to arrive soon?" Boiling Yang was a little impatient.

"It will take another week for us to reach the border of the Fire Country, don't worry." Yu Taki comforted the agitated boiling sheep.

"Boiling sheep, can't you calm down a bit!" Mei Yang couldn't stand it any longer, looking at Boiling sheep and asking again and again.

"Oh, I see!" Boiling sheep lowered his head.Then return to your position.

"In the past few days, everyone has been sleeping in the open air. I just know that there is a small village nearby. The hot springs in it are good. When I come back, I will take everyone to the bar." Yu Taki remembered that they went to perform the mission together, and then Let’s go to the hot springs together. In a blink of an eye, I can take my students with me, and then I can go to the hot springs. I will be 25 years old in two years. The last time I came to this place was under the guidance of Ignilu. Looking for my own dragon belt.

"Teacher, why are you in a daze?" Xiyang looked at his teacher at this moment, looking a little confused, and pushed Yu Taki.

"It's nothing, let's continue walking." Yu Taki patted Pleasant Goat, then walked in the direction he remembered.

It's still the familiar place, the original taste, and the familiar formula.

"Teacher, this place smells of sulfur." ​​The boiling sheep smelled the smell of sulfur.

"Well, I smell it too. It looks like we're not far away." Yu Taki asked about the familiar smell before.

"This smell can't be wrong, it's the same as the one I smelled before."

"Teacher, come quickly!" Boiling Sheep hurriedly summoned Yu Taki from the side.

"Here we come!" Yu Taki hurriedly caught up with Boiling Yang and the others.

"I've been to this place before, and the beef hot pot here is quite good!"

In fact, Yu Taki's food in this world is similar to the Japanese food in his previous life. Japanese food is very ornamental, and it emphasizes calmness, elegance, and peace. It has the characteristics of light taste, fine processing, bright color and less greasy.

Natural flavor is the "killer feature" of Japanese cuisine. Its cooking method is delicate and delicate, paying attention to taste, touch, vision, smell and the artistic conception of matching utensils and dining environment.You can appreciate the unique "beauty", "elegance" and "quietness" from each of its dishes, bowls and plates.

Most of the Japanese cuisine is nutritious salad, sour glutinous sushi, spicy iron plate, fresh sashimi, flavored miso soup, and tonkotsu ramen.There are only a few Japanese dishes that Yu Taki knew about in his previous life

Makuchi Bento
In the Edo period, the box lunch eaten during the intermission (break time) of the theater is called a box lunch. It is a small but rich and varied dish made of food materials from the four seasons, and then put together in a lunch box to make it look pleasing to the eye , It tastes delicious. This kind of Japanese-specific bento is the most popular no matter in Japanese restaurants, bento houses or station bento houses.

sushi
"Edo-mae sushi" in the Kanto region is made of rice balls sprinkled with vinegar into bite-sized rice balls, then smeared with green wasabi (wasabi can be divided into yellow and green), and then topped with fresh sashimi.It can be eaten all over Japan, where seafood is abundant.In Kansai, seasoned fish and rice sprinkled with vinegar are put into molds and extruded to make extruded sushi. This kind of sushi has existed since ancient times, and there are also conveyor belt sushi.

Beef Hot Pot (Sukiyaki)

First cook the beef in a flat iron pan, then add scallions, shredded konjac, etc., then add sugar and soy sauce to taste, wait for a while, and then eat with raw eggs.The soy sauce in the Kanto area is strong, and the sweetness in the Kansai area is strong.In the cold winter, the whole family sits together to eat hot pot, which is only a representative hot pot dish.

Tempura

The word tempura comes from Portuguese.A cooking method dating back to the Edo period, in which fish and vegetables are coated and deep-fried.Serve hot with salty or sweet sauce.Among them, fried prawns are the most popular.Shrimp rice topped with fried shrimp and marinated rice is a very popular home-cooked dish.

eel
The eel is broken open, steamed, then poured with salty and sweet sauce and grilled slowly over charcoal fire to become "grilled eel skewers".Grilled eel on top of rice is called "eel rice bowl".The aroma of grilling makes people hang down three feet.It is said that eating eel is good for physical recovery in summer.The Kansai area and the Kanto area are called differently, and the cooking methods are also different.Soba noodles: "soba" pie in the Kanto region, and "noodle" pie in the Kansai region, with different tastes.Buckwheat noodles are made of buckwheat flour, and noodles are made of wheat flour. The soup flavor of both is based on the marinade made from kelp, wooden fish, etc., and then added with soy sauce.Top with fried shrimp, eggs, etc.There are many flavors.In summer, you can eat cold noodles, which are dipped in heavy-colored soup.

"Let's go, teacher, I'm so hungry, I can't wait to try the beef hot pot here!" Boiling sheep couldn't wait.

Soon everyone arrived at a sukiyaki restaurant.

"Hello! Welcome!" Yu Taki and the others entered the small shop, and the boss welcomed them very warmly.

"We want two set meals, plus four servings of beef and one serving of tofu!" Yu Taki ordered the menu at the side, adding up how much the four of them could eat.

"Teacher's sukiyaki, is it different from yours, that's why you brought us here to eat?" Mei Yang asked Yu Taki from the side.

"Of course, when I usually do it, I take a piece of dried kelp in advance (I use a piece of dried kelp about 30cm long and 10cm wide), cut it into small strips, put it in a pot of cold water, and soak it for more than 4 hours
Then heat slowly over medium-low heat, and remove the kombu when the water is about to boil.

Then turn on high heat to boil the kombu soup, add Japanese soy sauce, mirin and sake (on the one hand, adjust the amount of soy sauce according to your own taste, on the other hand, be careful not to make the soup too dark, add about half a bowl of soy sauce to a pot of soup probably enough).Then you can adjust the taste by adding salt and sugar according to your own taste

Then add a handful of bonito flakes, stir slightly so that the bonito flakes are soaked by the soup base, make the final saltiness adjustment, and turn off the heat.Soup base is ready.

I will cut the fresh shiitake mushrooms and baby vegetables into leafy leaves, cut the scallions into half-centimeter thick slices, and slice the old tofu.

Then put the butter in the pan and melt the butter over medium-low heat.Add green onions first, fry until fragrant and then serve.Then put in the old tofu, fry until golden on both sides and serve.Finally, add snowflake beef slices, fry until the color changes, and turn off the heat.Add butter as needed when switching ingredients.

Put the processed ingredients into the pan according to your preference, and add the prepared soup base to it.Be careful not to add bonito flakes when adding the soup base.

Transfer the pan with the ingredients to the hot pot stove and bring to a boil.Then you can dip in the egg wash and enjoy the deliciousness. "Hataki talked about his own approach on the side.

(End of this chapter)