Food Wars!: I Became a Fantasy Ingredient Supplier

The range of raw materials available is very wide!

Common ingredients used to wrap sushi include nori, tofu skin, and egg crepe.

It's worth mentioning that the nori used to wrap sushi has a front and a back. The rougher, uneven side is used to wrap the rice ball, while the smoother side is on the outside.

There are many types of sushi, some of the more common ones are:

Box of sushi.

This type of sushi is made by placing rice in a wooden box, adding condiments, pressing the sushi firmly, patting it out, and then cutting it into pieces.

There's also rolled sushi, which is made by laying nori on a bamboo mat, adding a layer of rice, placing the fillings in the middle, rolling it into a long roll, and then cutting it into small pieces.

Oh.

Warships.

This is also a common type of sushi.

Rice is wrapped in seaweed or bean curd sheets into an oval shape, and the toppings are placed on top.

Seafood such as sea urchin roe, abalone, botan shrimp, scallops, tuna, and salmon are all classic ingredients for making sushi.

In Japan, sushi can be enjoyed in various places, and the price difference between individual sushi pieces can be quite large. In some sushi restaurants, a single piece can cost more than 2000 yen, while in popular conveyor belt sushi restaurants, it can cost only 50 yen.

The price difference, besides the cooking methods and the unusual dining environment, is mostly reflected in the ingredients.

Therefore, Ye Chen decided to use egg white gem shrimp to create a brand new sushi dish!

Chapter 97 Surprise

Whoosh!

When the protein gem shrimp, with its body resembling a jewel and radiating rainbow-like brilliance, appears...

Erina and Alice reacted very differently!

Having already witnessed several fantastical ingredients before, Erina remained remarkably calm despite a slight shock inside when faced with this eggshell jewel shrimp.

Alice Nakiri, on the other hand, was so frightened that she covered her mouth repeatedly, her face filled with disbelief.

"gem?"

"A shrimp that glows?"

Alice felt like her head was about to explode.

She had indeed heard about the various things about fantasy ingredients in Northern Europe, but she had never seen any of them in person!

How could she not be astonished by the sudden appearance of the protein jewel shrimp?

……

in the real world.

There is a type of blue lobster that comes from Florida, USA.

This type of shrimp has a cobalt blue or reddish-black body color, and is also known as the sapphire crayfish due to a mutation in its shell that makes it blue. Because there are many varieties of blue freshwater crayfish on the market, and natural mutations exist, the term "blue crayfish" has become broad and ambiguous.

At the same time, it is known for its tender and bouncy meat and rich nutrients, such as selenium, making it suitable for sashimi or blanching!

By comparison.

Ye Chen's Egg White Jewel Shrimp.

That is a logic completely detached from reality.

It emits rainbow-like light, which is one thing, but the key is that the entire shrimp body is like a gemstone, possessing an unexpected visual spectacle and rarity.

Although the rarity of the jewel shrimp is much lower than that of top-tier ingredients such as "Century Soup" and "GOD", it seems to be more visually appealing due to its unique lighting effects!

"This...this is the fantasy ingredient?"

Finally, Alice, regaining her senses, swallowed hard and said with lingering fear.

"Yes, this is a protein jewel shrimp."

Ye Chen nodded, then turned his gaze to Erina beside him: "A few days ago, when we were still in France, I served your mother, Nakiri Managi, with this kind of fantasy ingredient!"

"Mother……"

Upon hearing this, Erina's thoughts inevitably became somewhat complicated.

When I first came to France with my grandfather, the Commander-in-Chief, I had the opportunity to meet my mother, Nakiri Managi.

but.

If you have to blame someone, blame yourself for being too cowardly.

I've never dared to face my mother, and I don't know whether I should choose to forgive her.

……

Subsequently.

Set the eggshell shrimp aside for now.

Ye Chen, who had come to the kitchen counter, quickly did something very easy but not to be overlooked: cooking rice!

However, the observant Erina soon noticed that his cooking method was somewhat different from others. He brewed 1 gram of tea leaves in 1000 grams of water for 4 minutes.

Next, filter out the tea leaves, pour the tea water into the rice, and then steam it!

"it's wired."

How did he come up with the idea of ​​cooking rice with tea water?

Upon seeing this, Erina frowned slightly, somewhat surprised.

Every time I watch Ye Chen cook, besides marveling at his pursuit of perfection in every detail, I am also impressed by his many ideas and flexible use of various ingredients, which always overturn Erina's understanding!

This time, they even chose to cook rice with tea water.

What do you think?

They would feel it was unnecessary.

They might even think it's a bit unreasonable. Why use tea to cook rice?

However, after calming down and thinking it over, Erina realized Ye Chen's true intentions.

This method imparts a subtle tea aroma to the food, while the tea itself helps to stimulate appetite and remove greasiness.

Besides.

Tea has detoxifying and beautifying effects!

Of course, during this process, you should avoid using overnight tea or too much tea leaves, and instead pay attention to pairing it with foods rich in protein and iron.

Therefore, in reality, very few people think of using tea water to cook rice when making sushi rice.

……

meal.

It was cooked.

Next comes the most important step: processing the egg white jewel shrimp!

At this moment, Ye Chen's eyes flashed, and he began to grip a Dillon fang knife that gleamed with a sharp, cold light. Then, he quickly processed the egg white gem shrimp with a "whoosh whoosh whoosh" sound!

First, remove the shrimp head, keeping the shrimp body intact. Then, starting from the second segment on the back of the shrimp, gently cut open the shell with the tip of a knife, being careful not to tear the shrimp meat.

Followed by.

Slowly peel off the shrimp shells.

This allows the last segment of the tail shell to be preserved.

Because the shrimp vein was obvious, the tip of the dragon tooth knife had to be used to remove the black shrimp vein. Ye Chen used the tip of the knife to make a shallow cut on the shrimp's back, exposing its internal organs.

Rinse with clean water, then remove the internal organs to ensure the shrimp meat is clean.

At last.

Bend the shrimp meat into a "C" shape.

The tail points upwards, enhancing the visual appeal.

……

Can I put shrimp in sushi?

The answer is of course yes. For example, Japanese sweet shrimp is a rare delicacy that is extremely delicious when eaten raw.

The most common type is shrimp sushi, a Japanese dish made with fresh shrimp and seasoned rice as the core ingredients, which is rolled or shaped directly from sushi nori.

Its basic production process includes rice seasoning, shrimp pretreatment, ingredient arrangement and rolling shaping, etc.

Ah!

Premium shrimp sushi.

The reason why shrimp meat has that bouncy and firm texture is because of its finer and more tightly packed muscle fibers.

At the same time, rice vinegar and a little sugar are added to sushi rice, which may result in excessive sugar content.