Food Wars!: I Became a Fantasy Ingredient Supplier

Subsequently.

Both of them went to their respective cooking stations.

Ye Chen deftly rolled up his sleeves, vigorously kneaded the dough on the work surface, and then rolled it out evenly one by one with a rolling pin.

The entire movement was completed in one smooth motion.

His extremely delicate kneading technique was certainly completely different from the domineering and fierce knife skills he had displayed in front of Shinomiya Kojiro not long ago.

at this time.

Imprinted before Shinomiya's eyes was as if he were another Ye Chen.

But whether it's his knife skills or his kneading of dough, Ye Chen always gives people a feeling of unspoken oppression.

This left Shinomiya completely stunned!

Meanwhile, Dojima Gin was also busy here.

He first thawed and cleaned the fish, then cut open its belly, cleaned the internal organs, removed the black membrane, and chopped off and discarded the head.

Spread out the fish belly, make a cut along the spine with a knife, lift the main bone from the head, pull it down while using the knife to help hold down the fish meat, and remove the entire main bone.

The way he killed the fish looked very efficient.

He is absolutely worthy of his strength as the strongest monster in the history of Totsuki!

……

For many ingredients.

Japanese people have a fondness for eating the "first things" of the season at the beginning of each season, and this applies to saury as well.

Generally speaking, the fishing ban for saury in the waters east of Hokkaido is lifted every July. Although the "early autumn saury" caught by small fishing boats is not yet very fatty, it will fetch a high price in the market.

From August to October, the saury become even plumper.

Large fishing boats using rod nets and fish-attracting lights have begun to catch large quantities of saury in the Boso Peninsula, Sanriku, and Hokkaido areas, which will correspondingly reduce the price of saury.

However, once November arrives, the number of plump saury will drop sharply, and the saury season will be coming to an end.

As one of the most representative autumn ingredients in Japanese cuisine, the most common way to cook saury is to grill the whole fish with salt and serve it with white rice, miso soup, and grated daikon radish.

The intestines of the Pacific saury have a bitter taste.

However, most people do not remove the fish intestines, but instead season the salt-baked saury with soy sauce or lemon juice.

Of course.

Good saury must be live.

However, 99% of the saury on the market are dead, because they die as soon as they leave the seawater and spoil very quickly, so they can't be eaten as sashimi.

If you want that fresh taste, you have to pay high preservation costs. At the same time, saury is a very cheap seafood, so generally no one is willing to spend money on preservation for saury.

……

Nali's kitchen knife.

It was always "swish, swish, swish," constantly busy in Dojima Gin's hands.

He quickly prepared the saury.

the other side.

Ye Chen, however, was kneading dough.

There's a lot to learn about kneading dough. Just mixing water and flour is quite complicated. For example, you need to use cold water to knead the dough when rolling out noodles or making dumplings, you need to use boiling water to scald the dough when making shumai, and you need to thin the dough when making spring roll wrappers. The methods vary.

Cold water dough is made by mixing water at a temperature below 30 degrees Celsius with water; it is commonly known as cold water dough.

Because the flour is made with cold or low-temperature water, the proteins in the flour cannot undergo thermal denaturation, thus forming more and stronger gluten.

starch.

At low temperatures.

It will not expand or gelatinize.

Therefore, the resulting dough is solid, tough, has high tensile strength, and is rigid, also known as "dead dough".

"Is it using cold water?"

After giving Ye Chen a few deep looks, Hinako pondered for a moment.

“That’s right. I initially thought it was just lukewarm water, but now it seems that Ye Chen’s cooking this time will definitely be extraordinary!” Mizuhara Fuyumi exclaimed from the side.

"If you can use cold water to knead dough, it must be for dumplings, noodles, spring roll wrappers, pearl soup, pancakes, etc. Could it be that he's going to make noodles?"

Kojiro Shinomiya murmured.

"Noodle?"

Hinako Inui was momentarily stunned.

……

Subsequently.

The entire kitchen fell silent once again.

The only sounds were those from Dojima Gin and Ye Chen, who were busy processing saury and kneading dough.

Although saury can be eaten all year round, except in autumn, saury are generally small and thin and have a fishy taste, so they are not very popular at this time of year.

Unexpectedly, in such an unsuitable season, Dojima Gin actually chose saury as the main ingredient.

at this time.

Dojima Gin grips the kitchen knife tightly.

Without hesitation, I started cutting the saury on the cutting board.

After the fish meat was simply divided into neat shapes, the next step was to slice the saury into strips. This step seemed simple, but it was actually quite complicated.

Because it is necessary to ensure that each piece of fish line is the right size and to maintain its fiber structure, etc.

It's no exaggeration to say that the difficulty of Dojima Gin's move is absolutely no less than that of the Chinese dish Wensi Tofu, which is extremely demanding in terms of knife skills.

Correct.

That's right.

That's the dish...

This dish requires a kitchen knife to cut tofu blocks into hair-thin strips.

After cutting the fish, Dojima Gin also used mint leaves, green onions, garlic, ginger and other seasonings, all chopped into small pieces, and put them together with the fish strips. Then he added a spoonful of special sauce.

Then, keep chopping it up.

……

"Ok?"

Move the tip of your nose.

The fragrance wafting through the air was irresistible.

Unconsciously, Ye Chen, who was still kneading the dough, frowned slightly, then looked up.

"That's interesting. Saury isn't very good this season, but he managed to bring out its full flavor using Japan's unique kabayaki cooking method."

Ye Chen seemed to be deep in thought.

As expected of Totsuki Academy, this is the strongest Totsuki graduate in history.

Let’s not talk about anything else.

This perfect way of preparing saury is all it takes.

His Dojima Gin is someone that many people can never reach in their lifetime.

"Your dough-kneading technique is delicate and smooth, elegant yet efficient. With your level, you are indeed at the level of a world-class top chef."

Dojima Gin echoed the same praise.

This man certainly cannot be viewed through the lens of ordinary people.

After all, such delicate dough-kneading skills are something that ordinary people would find difficult to reach without three to five years of practice.

……

After kneading the dough.

Ye Chen began preparing two main ingredients: flour and shrimp.

Next, some seasonings were prepared, such as cold water, wheat starch, cooking wine, ginger, white pepper, salt, sugar, sesame oil, etc.

Cut the shrimp meat into chunks.

Then mix it with cooking wine, ginger, white pepper, sugar, salt, sesame oil, shrimp brains, etc.

Marinate for 10 to 15 minutes.

Finally, place a regular dough wrapper at the bottom, then add the dumpling filling on top, cover it with a crystal wrapper, and then wrap it with a rice flour wrapper. Use shrimp heads and tails to make the dragon and tail shapes, and then steam it in a steamer.

"Huh?" Upon seeing this, Hinako finally realized: "He's not making noodles, he's making dumplings?"