[Genshin Impact]: I can become stronger by cooking.

With a self-deprecating laugh, Farusan returned to bed.

This time, however, it was her turn to hold Chao Ke as they fell asleep.

In the darkness, a smile appeared on Chao Ke's lips.

"I think I like my senior even more now."

"And the face wash feels really nice."

.......

The next day, Chao Ke dragged his still-sleepy senior out of bed.

Farusan sat at the dining table yawning, while Chao Ke went into the kitchen of the private room first.

After purchasing some high-quality ingredients from the [Ingredient Supply Area] in the system shop interface, Chao Ke called out to Farusan inside the house.

"Senior, could you please open that envelope on the coffee table for me? There's a recipe for [Golden Shrimp Balls] inside; I need it right now."

"Huh? There's a recipe there?"

"Falusian said in surprise."

Chao Ke shrugged. "What else?"

Farusanne quickened her pace and opened the envelope on the coffee table.

Just as Chao Ke had said, the few sheets of paper inside the envelope contained recipes for three dishes: [Golden Shrimp Balls], [Lotus Pastry], and [Tian Shu Meat].

Farusan smiled with relief, "Making [Golden Shrimp Balls] so early in the morning? Won't it be a bit greasy?"

"That's true to some extent, but my senior really likes to eat this kind of thing."

"Then you'd better cook well, I want to eat more."

"no problem."

After receiving the recipe for "Golden Shrimp Balls" from Falushan, Chao Ke silently recited it in his mind.

"System, activate the Chef's Trial Grounds."

[Recipe: Golden Shrimp Balls]

[Description: This deep-fried shrimp dish has an irresistible aroma. The crispy potatoes reveal the sweetness of the shrimp. Its small and cute appearance is incredibly appetizing.]

Now that the recipe has been obtained, you can enter the God of Cookery Trial Grounds to practice this dish.

[Shall we begin practicing?]

【whether】

"Yes!"

A familiar feeling welled up in my heart again.

First, everything went black, and when he opened his eyes again, Chao Ke found himself on the stage of the God of Cookery Trial Arena.

With a casual pull, he brought the small cart next to the kitchen sink to his side.

First, take out the bamboo leaves and pour hot water over them to bring out their aroma.

Next, take out the best quality potatoes, peel them with a knife, and then wash them in clean water.

Next comes the difficult part of this dish: cutting the potatoes into thin strips.

Press the knife against the peeled potato and apply slight pressure along the edges.

One hand controls the knife to slice inward, while the other hand controls the potato to rotate.

Finally, Chao Ke sliced ​​the potato into a long, paper-thin potato "slice".

After his culinary skills improved, Chao Ke could clearly see that his control over his body had become much more precise, which also raised his knife skills to a higher level.

Fold the potato slices several times, then cut them into shreds with a large knife.

This method produces potato shreds that are uniform in size and thin enough to thread a needle through. Finally, soak them in clean water to remove the starch.

After soaking the shredded potatoes, Chao Ke turned his attention to the shrimp.

This time, to ensure the best taste, the system provided Chao Ke with live shrimp.

Looking at the lively shrimp in the clear water, Chao Ke sighed, "The ingredients provided by the system are of a really high grade."

Then he grabbed the shrimp and twisted their necks.

One by one, the shrimp were shelled and cleaned, leaving only the shrimp meat.

Because these shrimp were to be minced, some of the moisture in the fresh shrimp meat was squeezed out with a little force.

Place the squeezed-out shrimp on the cutting board and chop them into shrimp paste by wielding a cleaver.

Once the shrimp meat has been chopped to the size required by the recipe, Chao Ke stopped and put the shrimp paste into a bowl.

By continuously stirring and adding water and starch, the shrimp paste is made to become elastic.

Finally, he scooped up the well-mixed shrimp paste and slammed it into the bowl with a thud.

I took some more live shrimp from the cart near the sink, and again twisted off their heads, peeled off their shells, and processed them into shrimp meat.

This time, however, Chao Ke deliberately preserved the shrimp tails of this batch of shrimp.

Evenly coat the shrimp meat (with the tails intact) with the beaten shrimp paste, then drain the water from the shredded potatoes and coat them evenly on top.

Now, the golden shrimp balls are taking shape, and only the final step of frying them in oil is needed.

Chao Ke chose to make all the prototypes first, and then put them all in the oil at the same time, so that he could better control the frying time.

Pour oil into a wok, and once the oil is hot, Chao Ke will drop the shrimp balls into the wok one by one.

"Zi la la"

The crackling sound of frying oil seemed like a prelude to celebrating the birth of a delicacy, a continuous symphony.

Once the shrimp balls were fried until golden brown and crispy, Chao Ke quickly scooped them out one by one.

Take out the prepared bamboo leaves and arrange them in a cross shape on a plate, then place the golden shrimp balls on top.

Finally, place a decorative white flower in the center of the dish, which not only fills the blank space but also adds a touch of elegance.

The system then provided a score.

【Exquisite Golden Shrimp Balls】

[Rating: 94 points]

[Description: Deep-fried shrimp dish. Exquisite knife skills give it perfectly golden strands, evenly thick and of uniform length, with a rich potato flavor. One bite, and the crispy potato strands, combined with the sweet juices of the shrimp, create a blissful and satisfying experience.]

[Review: Your honed knife skills have begun to benefit you. And in this dish, you seem to have truly rediscovered your passion for cooking...]

Chao Ke smiled.

"Have you truly found your passion for cooking...?"

I didn't think too much about it; I just felt that I should make this dish the best it could be, so as not to let down my senior who didn't open the envelope last night.

[The host has perfectly cooked the current dish. Do you wish to leave the Culinary God Trial Grounds?]

【whether】

"Yes!"

After the scenery changed for a while, when the view returned to normal, what appeared in front of Chao Ke was the kitchen inside the private room.

Looking at the live shrimp and potatoes in his hands, Master Chao began his hard work.

"Just wait, senior Farusan. I'll definitely feed you until you're stuffed."

Chapter 96 [Additional update]

[Bonus chapter added to improve the rating from 7.2 to 7.3]

Chao Ke first fed Senior Farusan until she was full, and then fed Senior Farusan until she was full again.

He pulled up his trousers, strode confidently toward the official, and rode in a rickshaw all the way to the [Wanmintang] restaurant.

After giving the driver a generous tip, and amidst the driver's heartfelt thanks, Chao Ke alighted from the sedan chair and entered the Wanmin Hall.

However, things were a bit unusual at Wanmin Hall today. Xiangling, the little cook, didn't go to the mountains of Liyue to look for ingredients. Instead, she was fiddling with something using a mortar and pestle.

"Brother Chao Ke, you've arrived."

"Hmm, what are you grinding?"

Seeing that Chao Ke was interested, Xiang Ling generously showed him what was inside the stone pestle.

"This is a secret recipe I'm trying out. My idea is to add glass bags to dishes to enhance their aroma and provide them with nourishing benefits."

"Oh?"

Chao Ke became interested. If he remembered correctly, Xiang Ling's original "spicy dish"—[Boiled Blackback Bass]—which combined the rich and oily flavor of glass vegetable with the fresh and nourishing characteristics of moon vegetable, contained the secret recipe for glass bag.

Thinking of this, Chao Ke reminded Xiang Ling, "Xiang Ling, why don't you soak the fresh glass bag in honey overnight, then try to drain it and grind it into powder?"

"Huh? Using honey to brew overnight? That sounds like a good idea. Brother Chao Ke, I'll try it tonight."

"Yes, you can come to me anytime if you need help."

He stroked his chin and said.

With Xiangling's passion for cooking, plus her own tips and support, I believe it won't be too long before she completes the creative dish of "Boiled Blackback Bass".

Having come up with an idea, Xiangling picked up her bamboo basket and bid farewell to Chaoke. Although she had an idea, she still needed to search for other ingredients in the mountains to supplement the flavor.

Watching Xiangling leave in a flurry, Chao Ke sighed, "Children this age are so energetic."

Then he went into the restaurant's kitchen with Chef Mao to receive training from him.

Now, the two have skipped knife skills and started teaching cooking.

Liyue cuisine boasts the most diverse cooking methods of all countries, with a total of 24 varieties.

The methods are: stir-fry, quick-fry, braise, deep-fry, stew, steam, cook, pan-fry, pan-fry, boil, simmer, marinate, quick-fry, mix, roast, simmer, poach, ...

There are many intricacies involved here.

Master Mao treated Chao Ke like family, sharing all the secrets of different cooking methods with him without holding back.