Food Wars!: I Became a Fantasy Ingredient Supplier

……

Northern China.

In ancient times, winter produce was not as abundant as in the south, and there were only a few kinds of vegetables available for consumption.

Aside from cabbage, scallions, and chives, most of the vegetables used in dumpling fillings are root vegetables that store well. Potatoes, radishes, pumpkins, winter melons, yams, ginger, and other similar vegetables are the basic ingredients for dumpling fillings.

Since produce is scarce in winter, meat...

Also included.

Rivers and lakes were frozen, and fish and shrimp disappeared. Ancient northerners had little interest in breaking through the ice to catch fish.

Firstly, there was no tradition of "rice and fish soup". Secondly, ordinary households lacked seasonings, had difficulty preparing seafood, and were not very skilled at cooking it.

Therefore, dumplings are the best choice to make for the Chinese New Year based on limited resources!

It is said to have been first invented by Zhang Zhongjing, a medical sage from Nanyang, more than 1800 years ago.

Ah!

In terms of approach.

Dumpling wrappers can be made from scalded dough, oil-based dough, egg dough, or rice flour.

Filling.

It can be made with meat or vegetables, and can be sweet or savory.

As for cooking methods, steaming, baking, frying, and deep-frying are also possible.

In short, dumplings, like tofu, can be made in countless ways and have a variety of flavors.

……

At this moment.

It's not hard to see that Ye Chen's dumplings are somewhat peculiar in some ways.

First, shrimp meat is used as filling, and the shrimp shells are carved into the shape of dragon heads. Second, two different types of dumpling wrappers are used: wheat and oat wrappers.

This approach is unprecedented.

So much so that Hinako Inui, Kojiro Shinomiya, Fuyumi Mizuhara, Chappelle, and others were all baffled. According to common sense, dumpling wrappers should be as thin as possible, but Ye Chen was doing the exact opposite!

there.

Dojima Gin has entered his most exciting moment.

Looking at the fish, which was already glowing red from being grilled on the grill, with a drop of hot oil slowly sliding down the grain of the fish, was an intoxicating sight.

Next, sprinkle some cooking wine on top, and the grilled saury on the grill will immediately sizzle. It is already fragrant, and the aroma of the wine makes it even more flavorful.

"Vinegar and wine?"

"When the two are combined, the ester inside is vaporized by heating."

"It can quickly release its fragrance and completely mask the fishy smell of the saury in an instant."

"And the cooking wine used, um... let me think, it seems to be made from 30% to 50% Shaoxing wine as the base, with some spices and seasonings added."

"In this way, the aroma of the wine seems to blend in better, while also allowing it to evaporate quickly under high temperatures..."

Ye Chen, who was engrossed in his work, suddenly noticed something and his eyes flickered.

"what?"

"You actually..."

Dojima Gin was incredulous upon hearing his words.

Chapter 102 Ye Chen, Unmatched by Anyone

I vaguely remember.

When he was a child, Gin Dojima learned to cook on his own.

I often heard lecturers and chefs saying, "Don't just memorize recipes, you have to understand the principles behind them."

at first.

He didn't care.

I thought that if I followed the recipe step by step, I could always make something that looked decent.

But once you actually try it, you realize that cooking without underlying principles is like building a house on the beach—it will collapse in the wind.

Take braised pork belly, a common Chinese home-style dish, for example. He initially followed the recipe strictly, caramelizing the sugar, adding the meat, and seasonings, but the meat he made was either dry or bland.

Later, we investigated further.

Only then did I realize that the key to cooking braised pork lies in controlling the heat and moisture.

Because pork contains a lot of protein and fat, the protein gradually denatures and the fat slowly melts during the long process of simmering over low heat.

If the heat is too high, the protein on the surface of the meat will coagulate quickly, locking in the moisture and making it dry and tough.

If the heat is too low, the aroma of the meat will not be fully released.

Simultaneously.

When stewing.

Adding water is also crucial!

Too much water will dilute the flavor and make the meat less flavorful; too little water will cause the meat to burn before it has fully absorbed the flavor.

Once you have fully grasped these principles, you can adjust the heat and water amount flexibly according to the quality of the meat and the characteristics of the pot when making braised pork, so that the braised pork will be bright red in color, fatty but not greasy, and lean but not dry.

Ah!

There are many underlying principles of cooking.

such as:

The principles of food pairing.

The complementary nature of nutrients and the harmony of taste should be taken into account.

The principle of choosing cooking utensils is that different pots and pans have different heat transfer properties and are suitable for different cooking methods.

very obvious.

Ye Chen could only see through some of the superficial production methods.

This allows for a thorough analysis of all the secrets behind Dojima Gin's grilled saury dish, demonstrating his solid foundation and firm grasp of these underlying principles!

……

quickly.

Dojima Gin's grilled saury is now complete.

After being grilled, the fat from the saury meat glistens brightly under the light, almost blindingly so.

Subsequently.

Serve on a plate.

The steaming hot saury was still bubbling away.

Among the many examiners, Inui Hinata Kohisa was quick and sharp-eyed, picking up his chopsticks first, choosing a small piece of saury, and savoring it carefully!

It melts on the tongue the moment it enters the mouth.

What's even more eye-catching is the golden oil on the surface of the saury, which has completely seeped into the flesh. With one bite, an indescribable aroma rushes straight to your head and lingers in your mouth.

It's like a spring breeze blowing across a field, or like being surrounded by a sea of ​​flowers; it's so beautiful that you almost want to eat your tongue.

"Not bad!"

"The control over the heat is very steady, as expected of Senior Yin's cooking."

Swallowing hard, Inui Hinatako said with delight.

Faced with such delicious food, she was reluctant to eat too quickly, but the irresistible taste made it impossible to control herself.

resignedly.

Under this contradictory mindset.

She then continued eating the grilled saury with mixed feelings of sorrow and joy, and she did so quite quickly.

……

Kabayaki (a type of Japanese shredded fruit).

It means to cut the fish open and remove the bones.

Then, it is coated with a sweet and spicy broth made primarily of soy sauce and grilled.

The most representative example is eel, but it doesn't necessarily have to be eel. Saury, mackerel, tuna, etc., can also be grilled.

Pacific saury meat is cooked over charcoal.

The aroma is irresistible, and the addition of cooking wine and special ingredients makes it all the more precious. Furthermore, besides releasing a large amount of oil, it also locks in the meat juices, eliminating the traditional burnt or smoky flavor.