Food Wars!: I Became a Fantasy Ingredient Supplier

"No! I... I absolutely cannot back down."

"We must rely on our own efforts to make candied sweet potato balls."

Finally, with a determined look in her eyes, Alice went back into the kitchen and continued working.

……

It's possible that they rarely use kitchen knives.

So, Alice, regaining her confidence, picked up a small peeler with a slight tremor, and then clumsily peeled the sweet potato. She then used a kitchen knife to cut the cleaned sweet potato into chunks!

"Oh dear, this...this is cut so unevenly!"

Then, upon seeing the sweet potato chunks on the cutting board, Alice was shocked to find that the thickness of each chunk was extremely uneven, almost causing her to have a mental breakdown.

However, they knew that if they gave up at this point, all their previous efforts would be in vain.

thus.

She continued working.

She put oil into the pot, and when the oil was about 50% hot, she quickly put in the unevenly sized sweet potato chunks.

Deep-fry the sweet potatoes until they are charred black and extremely hard.

"Oh no, I didn't control the heat well, and the sweet potatoes are all burnt!" Alice couldn't help but feel ashamed as she looked at the blackened sweet potato chunks in the pot.

At last.

It's just boiling sugar.

At this step, her expression became cautious.

After all, the mistake just now almost blew up the kitchen, so she couldn't be careless this time.

At first, the sugar clumped together when heated at high temperature. Alice hurriedly pressed it down with a spatula. Then, the sugar began to melt slowly.

……

Pulling silk.

It should be said that this is the main method of making dessert dishes in Shandong cuisine, and also one of the most exquisite cooking methods.

It evolved from the ancient method of boiling sugar.

The Ming Dynasty book "Yi Ya Yi Yi" records the Yuan Dynasty's method of making "sesame candy" and says: "When boiling sugar, it is good if it can be pulled into threads."

During the Qing Dynasty, the name of dishes that can be candied first appeared, such as "candied yam".

Candied dishes.

Originally popular in northern China, the art of pulling silk is now found throughout the country.

"Pulled sugar" is a cooking method where ingredients are fried and then tossed in hot, melted sugar syrup, resulting in a dish where sugar threads can be pulled out when eaten. This type of dish is characterized by its continuous, sweet, and crisp texture, making it a delightful and popular dish.

In short, syrup that can be pulled into thin threads is called "pulled thread," syrup that is coated with syrup and sprinkled with white sugar is called "ice frost," and syrup that is sprinkled with rock sugar powder is called "ice flower."

Among the Northeastern cuisines that have inherited the essence of Shandong cuisine, candied vegetables are full of energy and are the best source of calories to resist the cold winter. Their gorgeous and shiny appearance and sweet and pleasant taste make them a rare and exquisite decoration on the Northeastern people's dining table.

Ah!

There are many ingredients that can be used to make candied food.

From starchy root vegetables to various fruits, everything can be coated in starch and deep-fried. Different ingredients and shapes will produce different effects after being coated in starch.

……

From a physical chemistry perspective.

Sucrose begins to melt as the temperature rises under heating conditions, and the granules change from large to small.

When the temperature rises to 160℃, sucrose gradually changes from a crystalline state to a viscous state; if the temperature continues to rise to 180℃, sucrose will suddenly become a thin liquid with low viscosity; this is the melting point of sucrose.

When the sugar reaches a temperature of around 175℃, it can be pulled into threads.

Raw materials are added at this temperature.

That would be the perfect time.

If the sugar temperature exceeds 180℃, the sugar will darken in color and develop a bitter taste.

As the temperature drops, the sugar solution begins to thicken and gradually loses its fluidity. When the temperature drops to around 160°C, the sugar solution becomes gelatinous and can form fine threads with external force; this is known as "threading".

If the temperature continues to drop, the sugar solution will turn into a light brownish-yellow, amorphous, transparent glass.

Therefore, if the syrup is undercooked or overcooked, it won't form threads when pulled; if the syrup is undercooked, it will stick to your teeth when eaten, and if the syrup is overcooked, it will taste bitter.

Under normal circumstances.

The ratio of sugar to raw materials is 2:5, and the ratio of sugar to oil is 10:1.

Stir-frying is suitable for ingredients with high moisture content and rough surfaces, such as:

Popsicle.

Grape.

……

Followed by.

Alice stirred it every now and then.

Once the sugar had completely melted, she kept her eyes glued to the pot.

Because she knew that after the sugar melted, she had to observe its color. Only when the syrup started to deepen in color and gradually turned amber could the sugar threads be pulled into place!

"This is the opportunity!" Seizing the moment, Alice poured in the previously fried sweet potato chunks and quickly stir-fried them, ensuring each piece was evenly coated with syrup.

Then she plated the sweet potatoes. There was still some syrup in the pot, so she scooped it out with a spoon...

Ah!

Intermittent strands of sugar.

The small amount of syrup on the spoon was always dripping, and it would occasionally fall into the plate to form thin strands of sugar.

Despite the unappealing appearance and the difficult process, a plate of dark, candied sweet potato balls was finally completed!

……

"Alice, what's wrong with you?"

"You're covered in dust and dirt, and you don't even look well either?"

However, just as Alice Nakiri was beginning to doubt her life, a clear and sweet voice suddenly rang out behind her!

This sound.

She is very familiar with her.

So she quickly looked back.

But then he saw a woman with long, silver-white hair looking at him with a puzzled expression.

On that beautiful, delicate face were a pair of sparkling eyes, and every blink of hers was captivating. At the same time, her demeanor was noble and elegant!

"Mother... mother?"

Startled, Alice gasped in surprise.

Chapter 108 He's really grown up

In the kitchen.

Alice was intently watching the counter, her eyes fixed on the dark, unappetizing dish, as if hoping for some miracle to happen.

at this time.

Peripheral vision.

I caught a glimpse of a familiar figure and slowly approached.

Her elegant figure and unique temperament made her heart race instantly.

Alice then looked up as if waking from a dream, gazing at the graceful lady before her: Leonora Nakiri.

Ah!

That's right.

That's her mother.

Alice's eyes widened with surprise and delight, her mouth agape, momentarily speechless.

After a long while, she hurriedly spoke, her voice filled with urgency and excitement: "Mom, why did you come to Totsuki Academy? And you didn't even tell me you were coming."

Hearing her daughter's words, Leonora tilted her head slightly and carefully examined Alice.

Exquisite outline.

Bright, sparkling eyes.

Then there's the aura she's cultivated through hardship.

Looking at her daughter, whom she hadn't seen for some time, Leonora felt a mix of emotions—heartache and comfort.