Liang Jian: I have a canteen

In the ship's galley, the swordsman of the ocean could no longer be seen in his original form.

The law of the jungle, where the strong prey on the weak, is the natural law of this world.

The beautiful outer skin was taken away by the crew, processed, and turned into a specimen hanging on the wall, becoming a toy for the workers to admire.

Of course, nobody cared about any of that; all the people in the kitchen cared about now was Xu San's cooking skills.

The two pieces of essence that Chef Inoue, the "Boning Immortal," took away were only suitable for sashimi, not for pan-frying.

Therefore, Xu San can still continue to perform well.

However, Xu San was not a chef; he simply chose a few fatty pieces as ingredients based on his intuition that he knew how to cook.

Standing to the side, Inoue nodded and began to explain, "Mr. Edogawa chose the belly of this sailfish, and it's even a medium-sized one, a top-of-the-line luxury choice."

Xu San remained expressionless. In truth, he didn't know what the fish meat was called either; he just needed someone to explain it to him.

Fish belly is the belly of a fish, similar to the pork belly of Wagyu beef.

Based on fat content, it is further divided into large belly and medium belly.

The fatty belly has marbling like frost, melts in your mouth, has a rich aroma, and is very expensive.

The fat content of medium-fat belly is between that of fatty belly and lean meat, resulting in a balanced flavor that combines the richness of fat with the texture of fish.

Xu San chose fish belly because it looked fatty; fatty fish only needs a small amount of oil to bring out its natural oils, resulting in a better texture. The abundant fat, after being pan-fried at high temperatures, releases an extremely enticing aroma of nuts and meat, reaching its peak flavor.

Divide the fish meat into several portions again.

The original two large pieces of fish were cut into eight smaller pieces.

Xu San felt it was a bit small; one serving was only a little over four ounces, and after frying, it would only be three ounces left.

This point
Xu San sighed softly, feeling unsatisfied with such a small portion. "Is Mr. Edogawa worried about the side dishes?"

Chef Inoue, who enjoys debating classical texts, seemed to have noticed Xu San's anxiety.

"Oh, um!" Xu San didn't expect that Chef Inoue's ability to fill in the blanks was truly first-rate; he could think of things that Xu San hadn't thought of.

that's nice!

Next, Xu San intended to use a paper towel to absorb the excess water, but then suddenly remembered that paper towels were no longer made in this era.

However, this kind of thing is no challenge for Chef Inoue, who enjoys debating classical texts.

He turned around and rummaged through a cabinet, pulling out a stack of white cloths.

Xu San picked up a piece of cloth and found that it was cotton cloth, the kind that absorbs water very well.

It's a good substitute for paper towels, although it's not as effective as paper towels, but it's better than nothing.

While absorbing the water, Xu San casually remarked, "Actually, the best option is to use special paper to absorb it."

"Paper?" Chef Inoue asked, puzzled.

"It has to be white, wrinkled, thin, soft, and most importantly, absorbent!" Xu San explained what toilet paper looked like in later generations.

“The kind of paper you’re talking about is available in Germany,” Elisa, who had been watching from the side, suddenly spoke up. “The Hakle company launched the Charmin brand in 1928, emphasizing the softness and comfort of its products!”

"Oh~" Xu San laughed awkwardly, "I thought it was my own unique idea!"

"Actually, that kind of paper existed more than thirty years ago, it just wasn't snow-white. I think it should be possible to make it!" Elisa added. (End of Chapter)