Food Wars!: I Became a Fantasy Ingredient Supplier

"Although it has the appearance of a thick soup, the soup is not as rich as one might imagine."

"It's a light and refreshing Japanese-style dashi ramen, with almost no oil floating on the surface, making it very healthy. The broth is primarily salty, and the aroma of the ingredients fills your mouth one after another."

"This soup is very difficult to make. Hmm... let me think, it seems that one-quarter of the broth is made of yellow croaker, and the other three-quarters is made of pork bones, kelp, and shiitake mushrooms."

Therefore, the broth does not contain any animal fat.

"Umami!"

"All of it comes from seafood, mountain delicacies, and seasonings."

"And when paired with chewy noodles, it doesn't feel out of place at all."

Finally, the commander-in-chief, still sighing with admiration, continued to savor the bowl of rich ramen broth right under Joichiro's nose.

……

In Japan.

In the world of ramen, the most famous is undoubtedly French ramen.

Combining French dashi and broth is a technique that not every ramen chef can master. This demonstrates just how terrifying Joichiro Saiba's skill has become!

So the commander-in-chief quickly finished his thick ramen soup.

"The clear broth exudes the aroma of seafood, and it's cooked to perfection, making it very chewy."

"At the same time, the roasted char siu tastes even better when paired with soup."

"Oh!"

"And there's also garlic oil."

"It has a very good effect on removing fishy smells."

"Saibo, your cooking is becoming more and more amazing. Even I, the supreme commander of Totsuki Academy, am completely impressed."

Finally, the commander-in-chief sighed!

Chapter 94 Heaven and Hell

in the afternoon.

The sunlight was a pale, yellowish light.

In the sixth cooking room, the most distinctive feature is Tadokoro Megumi, a cute girl with double braids, whose expression is slightly blank at this moment.

She stared blankly at the examiner on the podium, who always maintained a cool and serious demeanor:

Shinomiya Kojiro!

This examiner was the one who, back in the main hall of the Totsuki Imperial Palace, used the scent of hairspray to influence a chef's analysis of the taste of food, leading to the decision to expel a student who hadn't even participated in the residential training program.

Therefore, facing such a strict examiner, Tadokoro Megumi inevitably felt timid!

"The purpose of this assessment test is to have you prepare a French dish, asparagus soup."

"I have clearly written the specific steps and all the precautions on the whiteboard. You must complete the dish within 2 hours, and I will review it all then."

"As is customary, if the dish does not meet my standards, or if it cannot be completed within the stipulated time, it will be considered unqualified!"

"Ok!"

"It's exactly four o'clock in the afternoon."

"I hereby declare that you may begin production."

talk!

Just finished.

All the trainees in the entire cooking studio.

After a few seconds of silence, everyone got busy.

……

asparagus.

It has always been considered a vegetable that is not very practical or down-to-earth.

This vegetable, which was introduced to China in the early 20th century, was first consumed by residents along the Mediterranean coast, so it is commonly found in Western cuisine.

Tender asparagus, with its delicate tips and fragrant aroma, while the main body is very crisp, making a slight crunch when chewed. Although not a "common" vegetable, it can:

saute.

bake.

Make soup.

Enjoys all kinds of Chinese and Western cuisine.

Moreover, cooking can be completed in a short time, and the seasoning focuses on highlighting its natural flavor.

……

Asparagus season typically lasts from April to June each year.

The Dutch even filmed a promotional video for the asparagus season, while France and Germany hold asparagus festivals during this period, showcasing various ways to cook asparagus and demonstrating that "asparagus can be used for everything."

The Blayais region in southwestern France is famous for its asparagus, which has a thin skin, tender flesh, and melts in your mouth. It is even exported to Europe, China, and Japan!

Simultaneously.

The most famous dish is asparagus soup.

It has become a favorite and a pursuit for many people!

While asparagus soup is relatively easy to make, it takes quite a long time.

The test lasted for two hours, which seemed like plenty of time and a long time, but in reality, it was easy to exceed that time when making this asparagus soup.

Therefore, only by seizing every second and valuing time highly can one have a chance to pass the assessment smoothly.

……

at this time.

Megumi Tadokoro has selected the white asparagus.

Start by using a peeler to remove the fibers from the white asparagus's outer layer, and cut off the fibrous parts at the root, leaving only the crisp inner core.

Next, bring water to a boil in a pot, add a large spoonful of sea salt and a little lemon juice, add white asparagus and cook for 5 minutes, then remove and drain. Meanwhile, place the potatoes on a steamer rack and use the steam from the asparagus in the main pot to steam the potatoes until cooked.

Soak the cashews in advance, then cook them.

Once the asparagus is cooked, add the steamed potatoes and cashews to the mixing bowl and season with ground black pepper.

Followed by.

Choose a speed of 120 strokes per minute to blend it into a thick soup!

Pour the thick soup into a bowl and set aside.

Finally, prepare the special Dutch sauce. The method is very simple: just use Western white vinegar and white pepper, cook until the liquid is reduced by half, strain it into the egg yolks, add a small amount of paprika, and heat it over a double boiler while beating.

After whipping the egg yolks, add melted butter, a little salt and lemon juice to taste, and mix well.

finally.

Then add the special Dutch sauce.

Spread it on the surface of the asparagus soup, and you're done.

……

"Ok?"

"You slightly modified my dish?"

Looking at the asparagus soup that Tadokoro Megumi served, Shinomiya Kojiro, whose expression remained serious, couldn't help but slightly raise his glasses, then, after a moment of thought, looked up at her and asked in a low voice.

"Yes!"

"Examiner... I... I just slightly modified the sauce to a special Dutch sauce."

Upon seeing the serious expression on Shinomiya's face, Tadokoro Megumi hurriedly responded.

"Oh?"

"Holland sauce?"

Upon hearing this, Shinomiya Kojiro fell into deep thought once again.

But he didn't say much. Instead, he picked up a small spoon and, under Tadokoro Megumi's tense gaze, began to savor it.

……

"Ok?"

"This smell..."

Unexpectedly, the moment the soup touched his lips, Shinomiya's eyes widened in disbelief!

He really didn't expect that.