Food Wars!: I Became a Fantasy Ingredient Supplier

Besides consuming ginger, applying ginger topically can also have remarkable effects in treating diseases.

Ah!

The methods for growing ginger are quite interesting.

Ginger does not reproduce by seeds, but by asexual reproduction using ginger rhizomes, so it does not have a taproot and is a shallow-rooted crop.

After the ginger rhizomes are planted, several adventitious roots develop from the stem of the young shoots, and several small lateral roots develop from them.

Then, after entering the vigorous growth period, several fleshy roots can also grow from the ginger mother and young ginger, and these fleshy roots also have a certain absorption capacity.

Therefore, the stem of ginger can be divided into two types: above-ground stem and underground stem.

Obvious.

This is a dish of braised veal in white sauce.

Simmer the veal with onions, celery, carrots, cream, heavy cream, egg yolks, and flour until tender and the broth is thick.

……

In French cuisine.

Both beef and veal are basically divided into three types of meat.

The meat around the upper ribs down to the hip, as well as the tenderloin, are the best cuts. They are generally used for frying, grilling, and stir-frying. The belly meat has more fat and is usually used for stewing or boiling. Finally, the leg meat is generally used for long cooking times.

At this moment, the white sauce braised veal dish placed in front of Erina is absolutely delicious.

Even the first bite can make people:

Completely captivated.

Stewed veal in white sauce.

The large chunks of potatoes have been stewed to a golden-brown color; one bite, and your mouth is filled with the taste of happiness.

The potatoes weren't stewed until mushy; they had a slight chewiness, just right. It was precisely in this state that the center of the potato retained its original, rich flavor, even carrying the unique sweetness of potatoes from the grasslands.

The potatoes alone were enough to make Erina exclaim with delight.

……

The beef inside.

That was truly remarkable.

The beef was cut into small pieces along the grain, with a perfect balance of fat and lean. It was probably braised in soy sauce before stewing, and its light black exterior still retained a warm, rosy hue. The aroma of the meat was simply irresistible.

At this moment, Erina was chewing on a piece of beef stewed with white sauce.

With a "plop" sound.

Instantly, his mouth was dripping with oil.

Even more amazingly, you can actually feel that this so-called braised veal in white sauce is not greasy at all, but has a tender and chewy texture and a rich meaty flavor.

……

Well known.

Beef is rich in protein and amino acids.

Being able to enjoy fragrant beef in this season, warming your whole body, is a feeling and taste that is simply... delightful!

As a result, Erina kept her eyes tightly closed.

Use your divine tongue to continuously savor the deliciousness of the braised veal in white sauce.

In fact, in the field of medicinal cuisine, traditional Chinese medicine believes that eating beef in the cold winter has a warming effect on the stomach and is a good tonic for the cold winter.

Traditional Chinese medicine believes that beef can replenish qi, nourish the spleen and stomach, strengthen muscles and bones, resolve phlegm and relieve wind, and quench thirst and stop salivation. It is suitable for people with qi deficiency, shortness of breath, weakness, sore muscles and bones, anemia, chronic illness, sallow complexion, and dizziness.

Ah!

In short.

Take a bite each time.

That feeling is simply indescribable.

Tender and delicious, with a rich meaty aroma, it truly lives up to Dojima Gin's reputation!

Chapter 105 The Fantasy Ingredients That Shocked the Entire Audience

Far Moon Palace, back kitchen.

Ye Chen is preparing to make stir-fried wild goat meat with scallions using the fantastical ingredient, wild goat meat!

葱！

This ingredient.

They start rotting and smelling terrible at the slightest provocation, which is incredibly disrespectful.

However, if you stir-fry some meats, such as beef or lamb, with scallions, the finished product will have a pleasant scallion aroma and a savory and delicious taste!

In essence, stir-frying with scallions is a quick cooking method over high heat, and it involves three key techniques:

The raw materials are not coated.

It is not slippery.

The finished dish is not thickened with cornstarch.

In practice, some local versions of stir-fried scallions use a method of marinating the main ingredients and blanching them in oil before cooking, resulting in a softer texture. After marinating the main ingredients, the side ingredients are added and stir-fried over high heat, then seasoned to enhance the flavor.

The seasonings used are mostly the same, such as:

For stir-frying, use minced ginger. Some people use appropriate amounts of fermented bean paste, cooking wine, soy sauce, and salt.

Before serving.

Add a little vinegar and minced garlic and stir.

Add Sichuan peppercorn oil after stirring, and the finished dish will not require thickening with cornstarch.

……

At this moment.

Ye Chen selects the top sirloin meat from wild goats.

The selection of lamb is very important, and the so-called "upper neck meat" is actually the part in front of the ribs on both sides of the spine behind the neck of the lamb. The meat is very tender, with a marble-like texture, and has both fat and lean meat.

For scallions, use the upper white part of the scallion fork.

Wash and slice the mutton, and slice the scallions as well. Put oil in a pot and heat it to 60% before adding the mutton slices.

After being oiled.

Wait until the mutton turns white.

Remove from heat and place on a plate.

Add minced garlic and ginger, sauté until fragrant, then add the fried lamb slices and stir-fry.

Add cooking wine, light soy sauce, and sugar, stir-fry evenly, then add salt and pepper, stir-fry evenly again, and finally add cilantro.

……

soon.

Ye Chen's stir-fried wild goat meat with scallions was then served at the grand banquet at the Far Moon Palace.

"Mmm...smells so good!"

"Why is the quality of this mutton superior to..."

Lifting the lid and smelling the aroma of stir-fried mutton with scallions from the casserole, Hayama Akira, who possessed a divine sense of smell, couldn't help but close his eyes, his heart filled with even greater awe.

after that.

He seemed to understand something.

He quickly picked up a small piece of wild goat meat with his chopsticks and started eating.

The finest cuts of chuck are tender and have clear marbling; each slice is like a work of art meticulously sculpted by nature.

After being gently caressed by light soy sauce and cooking wine, and tenderly embraced by pepper and peanut oil, the marinated lamb slices are like dancers given a soul, waiting for the call to the stage.

Green onions!

This is the soulmate.

Sliced ​​into thick, diagonal pieces by skillful hands, they are set in the dish like emeralds.

It not only adds layers of color, but also sets the tone for this dish with its unique spiciness and sweetness.

As the hot oil danced merrily in the pan, the lamb slices slid in with lightning speed, instantly transforming into golden waves, surging with an enticing sheen.

Subsequently.

The ginger shreds fell like a fine rain.

When combined with scallions, they release an intoxicating aroma.