Food Wars!: I Became a Fantasy Ingredient Supplier

To reduce the gluten content of the batter, three key techniques can be used simultaneously:

1. Use low-gluten flour

2. Add starch

3. Mix the batter with cold water.

In short, flour has a strong water absorption capacity when the temperature reaches 30 degrees Celsius, so gluten formation can be reduced by cooling it down.

The second key point is the frying temperature!

Because the batter is quite thin, if the oil temperature is too low, it won't adhere properly. However, if the temperature is too high, the batter will easily burn and become difficult to control. Therefore, the oil temperature is usually controlled between 160 and 180 degrees Celsius.

It's quite obvious that Ye Chen did everything "perfectly" in this regard, so much so that even Managi, who possesses the God Tongue ability, couldn't find any fault with him.

……

Click click click~

When she took a bite of the tempura, Managi couldn't help but make a delightful sound.

"This fantastic ingredient, the pearl shrimp, when made into shrimp tempura, has an extremely rich umami flavor. Every time you take a bite, the umami flavor bursts on your tongue."

"The fully cooked texture is firm and chewy, vibrating between the teeth like a spring."

"The outer layer of the batter is thin and crispy, while the inner layer is smooth and crunchy. It's delicious without being greasy. Mmm... it's so satisfying."

Can't help but.

Still wanting more, Nakiri Managi couldn't help but exclaim in surprise.

After that, she picked up a small piece of egg white shrimp tempura and continued to slowly chew and savor it.

……

In terms of appearance.

Shrimp tempura should be fried until golden brown and fluffy.

Upon closer inspection, you can vaguely see the red meat inside, and the shrimp's tail is also red, which indicates that this pearl shrimp is fresh. This is its appearance, and it is pleasing to the eye!

It feels quite light in my hand.

Of course, a normal protein-rich prawn is definitely larger and tastes many times better than a common ingredient like a mantis shrimp!

What's even more amazing is that no matter when, this shrimp tempura doesn't feel greasy after being deep-fried.

When you put it in your mouth and bite into it, it's crunchy.

Hmm, it's soft too!

Shrimp meat.

It has a tender texture and a slightly sweet taste.

Dipping it in the carrot puree sauce creates a savory, fresh, crisp, and sweet flavor.

So much so that, as Managi was eating her egg white shrimp tempura, a few tears slowly slid down her amber-like eyes.

Perhaps, from this moment on, her heart was ultimately stirred by the dish, which stirred up memories of the past!

……

"Have a cup of tea, it will quench your thirst."

Just then, Ye Chen very kindly handed over a cup of tea.

"Thank you!"

Managi paused for a moment, slightly taken aback.

At first, I just drank regular matcha, but after taking a sip, I realized it was different. It was delicious and instantly invigorating.

tea.

Very fragrant.

Although it is indeed a bit bitter at first, as it slowly seeps into the throat, you will immediately feel a refreshing aftertaste.

Hmm, how would you describe the taste?

Imagine the taste, similar to seaweed soaked in water, with a very strong seaweed flavor.

But it didn't taste bad; it was acceptable and quite refreshing.

"Gyokuro tea?"

Opening her bright eyes, Nakiri Managi, whose mood had become increasingly calm, seemed to have gained some insight.

Gyokuro tea is processed similarly to other Japanese teas, but the difference is that it is shaded before picking to increase its freshness.

And among them.

The Uji region of Japan is one of the most notable.

The Gyokuro tea from there is the most famous and of the best quality!

Uji, a small town, lacks the hustle and bustle of Kyoto; its narrow streets and alleys exude tranquility and serenity.

Here, the wooden buildings everywhere are simple and dignified, and you will naturally immerse yourself in them. In the aftertaste of Gyokuro tea, you will unconsciously feel as if you have traveled back to the time when Zen Master Eisai brought tea back to Japan from China.

……

Tang Dynasty poet Lu Tong once praised matcha:

"Azure clouds, blown by the wind, cannot be stopped; white flowers, floating in the light, condense on the surface of the bowl."

Ye Chen's Jade Dew Tea is characterized by its freshness, sweetness, and crispness, with a relatively weak bitterness, rich aroma, and delicate, smooth taste. Ultimately, the tea's fragrance is born and disappears as the eyes are closed.

"Whoo~"

"What a pleasure."

"Tempura made from egg white jewel shrimp, paired with sweet gyokuro tea—yes, Ye Chen, your dishes and things are still the most heartwarming!"

Managi slowly opened her bright eyes, came back to her senses, and couldn't help but smile slightly.

"How was it? Didn't disappoint you?"

Ye Chen glanced at Nakiri Managi and asked in return.

"No, no, I like it very much!"

"Managi said contentedly."

……

no doubt.

Let's set aside the rare and fantastical ingredient, the pearl shrimp.

If you asked any other top chef in the world to make the exact same tempura dish, none of them would be able to reach Ye Chen's level, let alone grasp its true essence!

therefore.

In Managi's heart.

She also had great respect for Ye Chen.

Finally, the entire plate of egg white shrimp tempura was devoured by Nakiri Managi.

Chapter 90 is both a challenge and an opportunity.

To create dishes that no one has ever seen before.

Don't underestimate the power of a single sentence; even someone as strong as Asahi Saiba, the leader of Midnight Chef, would find it difficult to accomplish.

After all, a chef's true culinary skill cannot be determined by a single competition or test.

Chaoyang's abilities are indeed very strong, especially his own special ability, "Interlaced Blades," which allows him to continuously absorb the skills and abilities honed by others over many years.

however.

If.

There is a completely new cooking technique or flavor.

Even the [Crossing Blades] ability of Asahi couldn't be perfectly replicated, so... in Nakiri Managi's eyes, Saiba's cooking was "still a long way off!"

The dishes may be new, but the final taste remains the same.

This is why, in the original BLUE THE cooking competition, Asahi Saiba's dish ultimately failed to impress Managi Nakiri.

……

"Hey!"

"Indeed, only by overcoming anorexia can one achieve happiness in life."

With a complex mix of thoughts, Nakiri Managi couldn't help but sigh.

The Tongue of God, though able to taste all things, ultimately grew weary of them all, and could not boldly express its thoughts to the most important person in its life.

But she wasn't the only one bound by an abnormal sense of taste that surpassed everything.

Yes!