Food Wars!: I Became a Fantasy Ingredient Supplier

Erina, however, turned bright red with fright.

She quickly turned her head away, no longer daring to look directly at Ye Chen!

……

"Hey!"

"Look."

"That one seems to be the strongest monster in the history of Totsuki Academy, Senior Dojima Gin?"

"That's right, it's him. The record for the highest academic achievement in the school's history that he set remains unbroken to this day. After graduation, he turned down offers from 800 famous stores and chose to stay at the school to work. In the end, he even became the head chef of the Totsuki Resort!"

"Not only him, but also the Mist Empress Hinako Inui, the first Japanese to receive the Order of Purusspur, Kojiro Shinomiya, and Fuyumi Mizuhara, the head chef of the Italian restaurant Ristorante F..."

"My God!"

“These…these are all celebrities in the culinary world.”

"Yes, if it weren't for the residential training program, we probably would rarely have had the chance to meet them in our entire lives."

"Haven't you noticed..."

"Does that man standing next to Dojima Gin look familiar?"

"Hey?"

"He seems to be..."

Just as everyone was discussing this, someone suddenly cried out in surprise, their face filled with astonishment.

He pointed at Ye Chen and murmured, "I remember now, he is the youngest gold medalist in this year's Culinary King International Culinary Conference, the Esquife Youth Culinary Competition, Ye Chen!"

"what?"

"It was him!"

Wow, he's so young and handsome!

In an instant, the entire venue erupted in an even more frenzied commotion.

……

"Quiet."

"Now I will make a simple work plan for this 6-day, 5-night residential training program."

Immediately afterwards, Gin Dojima went up to the podium and spoke into the microphone.

The entire hall fell silent instantly.

Everyone turned their gaze to the speaker, Dojima Gin, a man in a black suit. He was quite handsome, but the powerful aura emanating from him still made many people feel oppressed.

"As you can see."

“The people standing next to me are all the examiners for this residential training program.”

"They are all celebrities in the culinary world, so you should have heard of their achievements to some extent, therefore I will not go into further detail about them!"

After clearing his throat, Dojima Gin continued, "During this period, the daily training topics or tests will be handled by our team of examiners. You only need to complete the specified quantity and quality of dishes within the time limit; any flaws will result in a failing grade."

"Ok!"

"No more nonsense."

"In half an hour, the first cooking training test will be conducted."

"Everyone, you can now take a good rest. I think this will be your only rest time!"

Upon hearing this, all the students inevitably fell into a brief silence.

perhaps.

This is a residential training program.

It will be much more difficult than they imagined!

……

Time flies.

Half an hour passed quickly, and the long-awaited residential training activity finally began.

Soon after, in a restaurant, Fuyumi Mizuhara, who was the examiner, was watching the group of students who were busy at work.

Because each examiner can give the questions for each test according to their own wishes and ideas, and can also require students to do so according to their own evaluation criteria.

Therefore, the test question given by Fuyumi Mizuhara this time was:

Pasta!

Geographically speaking, Italy's climate and soil are actually the most suitable for growing durum wheat.

This type of wheat is high in protein and has a hard texture, resulting in flour with extremely strong elasticity, which is why pasta was made.

Just like the saying "rice in the south and noodles in the north" in China, it's not that Shanxi and Shaanxi grow wheat because they love noodles, but rather that the environment is suitable for growing wheat, so they can only eat wheat, and then they perfected the ways of eating wheat, and the extreme deliciousness led to an extreme love for it... and so on.

Of course.

Some people think pasta is delicious.

It's not simply following a trend; pasta naturally has its own flavor logic:

1. Sauce

2. Springy

3. Other ingredients.

Because it's a firm pasta, the surface has a rough texture, which allows it to absorb thick sauces like meat sauce and tomato sauce, making it taste good from the start.

The resilience of a hard surface also activates the brain's reward mechanism.

The ingredients in the toppings, such as cheese and seafood, are a perfect match for each other, resulting in a great taste.

In short.

There's no logic to good food.

A person who doesn't love something has a million reasons not to, but a person who loves it only needs one.

Just as people from Shanxi cannot live without vinegar, and people from Sichuan and Chongqing are addicted to spicy food, there is no answer to dietary preferences; they are forever hidden in the local customs and traditions.

……

All I can see is that...

Erina Nakiri, sitting in the audience, remained calm at first.

Then, she will cook the pasta first. After the water boils, add a small spoonful of salt and cook the pasta for 10 minutes.

Quickly cut the sausage into small pieces, halve the cherry tomatoes, slice the garlic, and mince the red bell pepper. Cook the spaghetti, drain and rinse with cold water, then boil some water to prepare the snow peas.

Heat the oil, then add sliced ​​garlic and sauté until fragrant.

Next, add the sausage slices and stir-fry until both sides are golden brown.

Add chopped red bell pepper and diced tomatoes, stir-fry until the juices are released, then discard the blanched snow peas.

At last.

Add the pasta and stir-fry until evenly mixed.

Add some prepared meat sauce for seasoning.

After plating, garnish with a few basil leaves, and your Japanese-style Neapolitan pasta dish is complete.

……

Neapolitan pasta

It is also translated as "Napoli Spaghetti".

Although it has a Western name, it originated in Japan. It is said to have been developed by Shigetada Irie of Hotel New Grand in Yokohama. It is a typical Japanese Western dish.

The term "Western food" refers to a Japanese cooking style influenced by Western cuisine, which originated during the Meiji Restoration.

Then.

Why is it called "Neapolitan Pasta"?

It likely draws inspiration from the Neapolitan style of seasoning, which is based on tomatoes and meat.

Regardless of the specific ingredients, Neapolitan pasta is generally quite similar, typically consisting of sausage, bell peppers, onions, mushrooms, and bacon, with tomato sauce as the main seasoning.

……

"what?"

"These noodles... are they hollow noodles?"

Blinking her bright eyes, Mizuhara Fuyumi carefully examined the first pasta dish to be completed, as if she had a sudden realization.

"There are many types of pasta, and the thickness, length, smoothness, and curliness of the pasta directly affect its ability to absorb sauce."

"The reason we use hollow pasta is that this type of pasta can hold more meat sauce."

"after all."