Food Wars!: I Became a Fantasy Ingredient Supplier

"It tastes pretty good!"

"It tastes a little fishy at first, but the more you eat, the more mellow and fragrant it becomes."

"The texture is somewhat similar to Chinese hot dry noodles, since both have thick sauces, but squid ink has a unique flavor."

while talking.

Hisako's adorable eyes held a hint of excitement.

She probably guessed which examiner made the squid ink noodles. Yes, it was Mizuhara Fuyumi, the one with short brown hair, a petite figure, and a perpetually calm expression!

As an examiner, Fuyumi Mizuhara is extraordinary in herself.

She was a graduate of the 79th class of Totsuki Academy and was the second seat of the "Ten Elites of Totsuki". In that class, the first seat of the Ten Elites was Kojiro Shinomiya!

Therefore, during her student days, because her cooking scores were always slightly lower than Shinomiya Kojiro's, she always regarded him as a rival.

nowadays.

She is the head chef of the Italian restaurant Ristorante F.

In the original story, Fuyumi Mizuhara is one of the few people whom her junior, Taki Kakuzaki, addresses with "honorific language".

As a graduate of the 88th class of Totsuki Culinary Academy, Taki Kakuzaki has a very strong personality, yet she shows obvious respect for Fuyumi Mizuhara, which reflects Fuyumi Mizuhara's prestige in the culinary world.

……

"Which day?"

"If only I could make dishes of this caliber!"

After a moment of surprise, Hisako had no choice but to look away and start eating the squid ink noodles in front of her again.

Although this squid ink pasta looks dark and doesn't look very appealing, its rich nutritional value and smooth texture can win over every diner.

Entrance.

It has a refreshing and smooth taste.

In particular, squid ink can help relieve the greasy feeling.

Then, bring out the umami flavor of the noodles; in short, it's all about sublimation.

Along with that, the noodles become softer. You only know this after you've tasted them. The texture of the squid ink noodles is not as firm as you might imagine.

no doubt.

This squid ink pasta dish is indeed delicious!

……

Braised veal in white sauce.

It is a complete dish with both meat and vegetables, made with cooked veal, carrots, and butter sauce.

Clearly, all white meats, including chicken, rabbit, pork, and lamb, can be cooked in "en blanquette," although veal stew is the main dish prepared using this method.

veal.

This name.

This always raises many questions:

Is it veal meat, or just beef? Is it the same breed or the same cut?

Strictly speaking, veal is a "byproduct" of animal husbandry.

Dairy cows must become pregnant to produce milk. The female calves are carefully raised to become the next generation of dairy cows, while the male calves are fed until they are about 6 months old before being sold and becoming a delicacy on the dinner table.

A bull that is bred by a dairy cow and is no more than 6 months old is called a veal.

Because of its low myoglobin content, veal is mostly grayish-pink in color, much lighter than common beef. It has a very low fat content and a milder, characteristic beef aroma.

A beautiful person looks good in anything, and a veal with perfect natural qualities will always make people exclaim "So tender!" no matter how it is cooked.

Although there is no tradition of eating veal in China, in Western cuisine, especially in countries like France and Italy, veal is the soul of many classic dishes!

……

And at this grand feast.

This white sauce braised veal dish, made by Gin Dojima himself, looks unremarkable on the surface.

The main ingredient is only one thing, so it must be veal.

then.

Regarding ingredients.

It contains large brown mushrooms, large red shallots, and all-purpose flour.

When making this French dish, you must master certain techniques, otherwise the beef will easily become tough and difficult to chew.

When stewing beef, hot water should be used, not cold water, because hot water can quickly coagulate the protein on the surface of the beef, preventing the loss of amino acids and preserving the delicious flavor of the meat.

After bringing the soup to a boil over high heat, uncover and simmer for 20 minutes to remove any unpleasant odors. Then cover the soup and reduce the heat to low, keeping the oil on the surface at a certain temperature to achieve a braising effect.

Wrap a small amount of tea leaves in gauze.

When stewed with beef in a pot, the meat not only cooks quickly but also has a fragrant flavor.

Add some wine.

Continuing to stew the beef will make the meat even more tender.

Finally, add a few hawthorns or slices of radish to the meat; this will not only make the beef cook faster but also remove any unpleasant odors.

……

"Is this just..."

At this moment, Erina picked up a small piece of braised veal in white sauce with her chopsticks and glanced at it.

Immediately, she seemed to understand something. It must be said that the examiner who made this dish had excellent knife skills. The beef chunks he cut were all the same size and thickness!

Second.

The seasonings were perfect too.

Add a few hawthorns. Hawthorns are a common food for aiding digestion, especially effective in digesting greasy and meaty foods.

Hawthorn contains a high amount of organic acids, which can tenderize beef fibers, making it easier to stew until tender, and also helps to cut through the greasiness.

soft!

This reflects people's endless pursuit of beef.

From Wagyu beef that has been fattened for more than two years to aged beef that has been stored in special environments for several months, people spare no expense and wait patiently, just for the instant enjoyment of the melted fat and rich aroma when they take a bite.

Stewed beef!

It's delicious, but not easy to make.

Some people summarize it as: "Choose the right meat, use plenty of broth, add yellow soybean paste as a base and less salt, add all the seasonings at once, and cook it at the right temperature so that the meat is fragrant and tender."

Therefore, when choosing meat, people generally prefer to buy cuts with bright red meat fibers to make stewed beef.

At the same time, soy sauce should not be used when preparing the soup, because soy sauce contains a bitter-tasting caramel coloring. Adding it to the soup will make the broth slightly bitter, and the flavor of the stewed meat will be greatly diminished.

Therefore, the amount of soup water should be added all at once, and water should not be added halfway through.

……

Erina began to savor the food.

She first picked up a small piece of braised veal in white sauce, put it in her mouth, and slowly chewed it.

"Ok?"

After that, Erina was stunned.

Ginger is not only a seasoning, but it can also tenderize beef.

If you find the beef to be tough, you can cut the washed fresh ginger into small pieces, crush it, put the ginger paste in gauze and squeeze out the ginger juice, then mix the ginger juice into the shredded or sliced ​​beef and stir well.

This method allows the beef slices to be evenly coated with ginger juice. After sitting at room temperature for about an hour, they can be cooked as needed.

Beef tenderized using this method is juicy, flavorful, and free of the spiciness of ginger.

"This is... ginger?"

In the end, Erina was somewhat surprised.

……

The ginger that was sent down.

The taste is, of course, spicy.

As the saying goes, "If the food doesn't taste good, eat ginger." This dish, called Braised Veal in White Sauce, actually contains ginger, which is extremely rare in Europe, and it certainly has a refreshing feel to it.

As we all know, ginger is an indispensable condiment in people's daily lives.

Ginger, a food and medicine of the same origin, is described in the book "Ode to Ginger" as suitable as a vegetable and medicine, and can be eaten as a fruit or used in soups. In addition to its flavoring properties, ginger also has high medicinal value.

Ginger has a pungent taste and is slightly warm.

It is used to treat typhoid fever, headache, nasal congestion, cough, shortness of breath, and vomiting.