Food Wars!: I Became a Fantasy Ingredient Supplier

Alice, not to be outdone, also began to show her strength.

……

time.

Soon it was exactly 7:00 AM.

With the reopening of the Far Moon Resort, more than a thousand tourists flocked in at once.

These passengers, as Alice just mentioned, are all middle-class people, and include men, women, young and old.

In other words.

Facing so many people.

How to make a breakfast that everyone will like and that is appealing has become a problem that all freshmen need to solve!

At this moment, Alice began to busy herself.

She first soaked the walnuts in water for 30 minutes, then took them out and patted them dry in a towel. She then deep-fried them in oil at 60% heat over low heat until the skin blistered and the aroma was fully released. Finally, she took them out and drained the oil.

Next, use Hetian jujubes, steam them over high heat for 10 minutes, then remove and pit them.

Next, put both ingredients into a blender, add an appropriate amount of water, blend into walnut juice, pour into a bowl, cover with plastic wrap, and refrigerate.

At last.

Then take a stainless steel pot.

Pour in water, add 10000 grams of walnut juice, then add white sugar and simmer over medium heat until the soup is just boiling. Thicken with a cornstarch slurry, remove from heat and let cool slightly.

Take another 100 goblets and put them into a glass jar filled with water. Put walnut paste into a stainless steel funnel and pour 100 grams into each goblet. Then sprinkle two chrysanthemum petals into each goblet. Finally, pour extremely cold liquid nitrogen into the glass jar.

In an instant.

Under the influence of liquid nitrogen.

The entire molecular gastronomy dish, named Chrysanthemum Walnut Kernels, is surrounded by swirling smoke.

"Ok?"

"This kind of dish..."

While preparing ingredients, Erina Nakiri inadvertently sensed a chill in the air around her.

Unconsciously, she turned to look at Alice and discovered that she had actually made a liquid nitrogen molecular gastronomy dish.

……

"Are you surprised?"

"After all, this time of day is perfect for a refreshing cold drink like walnut yogurt! Especially since these travelers have just arrived at Far Moon Resort from afar, they must be tired and thirsty."

"Therefore, if there were such a drink to quench their thirst, I believe they would all be eager to pay for it."

Alice glanced at Erina and couldn't help but smile.

"is it?"

Are you sure... people will like this kind of cold drink?

Upon hearing this, Erina smiled faintly.

After that, she lowered her head, ignored Alice, and continued with her work.

……

Walnut paste.

It was originally just a street food.

However, during this breakfast stall event, Alice Nakiri made two improvements:

First, add Hetian jujubes the size of pigeon eggs to the walnuts. These jujubes have small pits, lots of flesh, and are sweet and tempting. They are even more nutritious when paired with walnuts.

Secondly, the walnut paste is placed in a stemmed glass, then into a glass jar. Before serving, liquid nitrogen is poured into the water in the jar. When served, the wisps of smoke are beautiful and eye-catching.

In fact.

This is a molecular gastronomy dish featuring chrysanthemum and walnut kernels.

Alice originally planned to use dry ice in the final stage, but in the actual combat stage, she switched to liquid nitrogen.

although.

Add dry ice.

It can also produce this effect of wisps of smoke.

But liquid nitrogen flash freezing can also change the shape of food!

After all, liquid nitrogen has a temperature of -196°C. This extremely cold substance can instantly lock the molecules inside the food when the food is not paying attention, resulting in smaller ice crystals and a better and richer taste.

"Hmm~"

"This chrysanthemum and walnut drink is very cold!"

"However, the rich walnut flavor can still slowly emerge under the warmth of the tongue and quickly fill the mouth."

At this point, a traveler, out of curiosity, bought a cup of chrysanthemum and walnut tea from Alice.

Followed by.

Then, in front of the public, he took a small sip.

Unexpectedly, just this small sip made her feel quite amazed, and she kept praising it.

With the first customer's tasting, it naturally attracted more curious travelers who rushed to buy it. As a result, within a short time, Alice Nakiri's chrysanthemum walnut dessert became a hit throughout the dining area!

……

A tiny egg.

Eggs can be made into an irresistible cake, or simply fried into a sunny-side-up egg... But no matter how they appear on the table, eggs are a hard-to-go ingredient!

At this moment, it was observed that Erina Nakiri had chosen a medium-sized potato.

Peel it.

The hollowed-out shape, created by using a ball-scooping tool, resembles the beginnings of a volcano.

Wrap the hollowed-out potatoes with bacon, secure them with toothpicks, and bake in a 200-degree oven for 40 minutes.

after that.

The baked potatoes.

Remove and let cool until it is no longer hot to the touch.

Place cheese and an egg in the middle of the potato, then bake in a 170-degree oven for 10 minutes.

The bacon and minced meat wrapped around the egg sizzled under the high temperature, like a small volcano slowly changing in the oven.

Even just looking at it without eating it feels like a wonderful ritual!

……

"Ok?"

"what happened?"

While business was booming, Alice Nakiri noticed Erina's cooking.

If her own chrysanthemum and walnut dessert became the coldest dish under the influence of liquid nitrogen, then Erina's volcanic lava egg became the hottest dish through continuous baking in an oven!

The volcanic lava egg after baking.

The bacon and egg were tightly wrapped together.

The model, resembling a volcano, was made of red velvet. A spoonful of the half-cooked egg yolk, enhanced with shredded cheese, was simply irresistible. The flavor and the stringy texture were incredibly tempting.

The thick egg yolk begins to slowly pour out, giving a warm feeling.

Take one bite.

It's completely different from omelet rice.

Whether it's the aroma of meat or the aroma of potatoes, it's just right.

The moment the yolk begins to slowly flow is actually the most breathtaking moment of the entire volcanic lava egg.

Take a bite and swallow it whole. The aroma of various ingredients bursts in your mouth, and the different textures are surprisingly balanced, creating a silky smooth texture!

……

"Wow!"

"Look, look, look."

"What kind of volcanic lava egg is this? It actually stretches!"

"And with just a light bite, the delicate exterior cracks open, and the golden yolk 'whooshes' down like lava, soaking into the bacon and cheese—it's simply gorgeous."

Perhaps it's because this volcanic lava egg is cute in appearance and is a kind of dessert that it is very popular with children.

Of course, the most important thing is that this dish is delicious. The half-cooked egg yolk, combined with cheese, potatoes and bacon, makes every bite feel especially silky and smooth!

In fact.