Food Wars!: I Became a Fantasy Ingredient Supplier

Obviously.

He was extremely opposed to this arrangement.

……

Upon hearing this,

Tsukasa Eishi sighed helplessly, his sigh filled with exhaustion and despair.

He said slowly, "After all this time, someone has to do the work, right?"

These words, tinged with a mixture of authority and helplessness, seemed to be a wake-up call for Terunori Kuga. His serious gaze instilled an invisible pressure in Kuga.

After hearing this, Kuga Teruki pondered to himself.

He knew Tsukasa Eishi's status and influence in the academy. At this critical juncture, Tsukasa Eishi was about to lose his temper. If he did not compromise, the consequences would be unimaginable.

It's not hard to imagine the series of troubles and difficulties one might face if they continue to insist on refusing.

then.

In this situation.

After a long time, I realized that my resolve was wavering.

In the end, he had no choice but to admit defeat and reluctantly agreed, "Fine, I'll do my part, even if it's difficult."

His tone was filled with reluctance, yet also with helplessness. Only then did Tsukasa Eishi reveal a satisfied smile, a smile as warm and comforting as the winter sun: "Hmm, that's more like it~"

……

then.

Tsukasa Eishi is about to announce the person in charge of Division B.

His voice rang out again: "Then, Division B will be handed over to the seventh seat, Isshiki Satoshi, and the second seat..."

However, before he could finish speaking, Kobayashi Rindou interrupted him.

She leaned back in her chair with a relaxed expression, a slight smile playing on her lips, and said, "Hold on, hold on, I don't have time... In the coming days, I'm going to the mountains to search for some wild game, so I may have to give up all matters related to the academy!"

Tone of voice.

Very relaxed and casual.

It seemed to her that this was just a trivial matter.

However, upon hearing this, Tsukasa Eishi was so angry that he almost fainted.

His eyes widened, seemingly spitting fire, and he shouted, "Darling, you make it sound so easy... How can you just dump all the work on others like that? You have no idea how much work there is in the academy these days..."

Tsukasa Eishi, filled with resentment, passionately expressed his dissatisfaction.

If he hadn't known that Kobayashi Rindou was somewhat capable, he would have liked to challenge her to a food battle himself, remove her from the second seat, and then replace her with someone more diligent and willing to take responsibility.

Kobayashi Rindou chuckled and said, "You're the first seat, so it's only right that you work a little harder."

That nonchalant attitude made Tsukasa Eishi both angry and helpless.

His face flushed red, his lips trembled slightly, but he couldn't find the right words to refute.

In the end, he could only sigh and say, "Oh well, whatever!"

Helpless.

He could only turn his gaze to Erina Nakiri, his eyes filled with a hint of expectation and pleading: "Erina, why don't you and Satoshi Isshiki take charge of Division B?"

Without the slightest hesitation, Erina Nakiri stood up gracefully and nodded slightly, replying, "No problem. Leave the operation and management of the Autumn Selection Tournament to me for now!"

Upon hearing this, Si Yingshi was extremely excited: "Really? You agreed?"

"Ok!"

Erina nodded.

"it is good."

"This way."

"That concludes the comments regarding the fall selection competition for now. Thank you all for your hard work!"

Then, as Tsukasa Eishi finished speaking, the meeting that would influence the autumn selection tournament came to an end.

……

The method of making tofu.

Did it begin with Liu An, the King of Huainan during the Han Dynasty?

Many people naturally don't care too much about this issue, since everyone has been eating it for so many years and is still eating it today.

Indeed, as Chinese people, we are particularly good at making tofu: cold tofu, Mapo tofu, fish head tofu, pan-fried tofu, Luohan tofu, stinky tofu, frozen tofu, tofu pudding... all kinds of flavors, each with its own unique taste.

However, tofu ingredients with the flavor of marbled beef are quite rare!

therefore.

quickly.

Saiba Joichiro ate an entire plate of Mapo Tofu.

Still not satisfied, he ordered another dish, Boiled Cabbage in Clear Broth, which is extremely difficult to prepare and can be considered the pinnacle of Sichuan cuisine!

Ah!

A dish that looks simple and unadorned, but actually contains hidden secrets.

This dish has been around in the culinary world for a long time, but for most people, the impression and evaluation of boiled cabbage in clear broth is that it is simple and unpretentious.

It lacks a flashy appearance and vibrant colors, like a humble hermit quietly hidden in the bustling world of cuisine. Yet, this seemingly ordinary dish showcases superb soup-making skills, embodying the chefs' boundless wisdom and dedication.

……

handed down.

Boiled cabbage in clear broth.

It was created by Huang Jinglin, a renowned Sichuan cuisine chef who was highly regarded by Empress Dowager Cixi, in the Qing Dynasty imperial kitchen.

When Huang Jinglin was a chef, many people belittled Sichuan cuisine, saying it was "only spicy and numbing, and vulgar and unsophisticated."

In order to dispel the rumors and establish evidence, he pondered for a long time and tried many times. Finally, he pioneered the creation of "Boiled Cabbage in Clear Broth", a dish of the highest quality, which brought the extreme complexity and simplicity to a state of perfection and swept away the injustice that had accumulated in Sichuan cuisine for a hundred years.

Later, Sichuan cuisine master Luo Guorong popularized it and made it a delicacy served at state banquets.

Boiled cabbage in clear broth is not easy to cook. The key is in making the broth. The broth should be rich yet clear, as clear as boiled water. At first glance, the finished dish looks like a few cabbage hearts soaking in clear water, without a trace of oil. But when you eat it, it is fragrant and refreshing.

First of all.

It's a choice of cabbage.

This step may seem simple, but it actually requires the chef to have a precise grasp of the ingredients.

The raw material must be a large, not fully ripe Chinese cabbage, and only the tender, yellowish heart part should be used.

This tender heart.

It's like the essence of a Chinese cabbage.

Its tender and juicy texture, along with its sweet taste, is key to making boiled cabbage in clear broth.

Chefs need to rely on their rich experience and keen insight to select the most suitable cabbage from a large number of cabbages, just like searching for that one and only soulmate in a vast sea of ​​people.

Secondly, the soup base, which is as bland as plain water, is made through a complicated and tedious process.

Fresh ingredients such as chicken carcasses, pork bones, dried scallops, and trotters from Xuanwei ham must be separately boiled in boiling water to remove blood and impurities before being taken out and washed clean.

This step is to remove the fishy smell and impurities from the ingredients to ensure the purity of the soup base.

The chef needs to carefully place these ingredients into boiling water and gently stir them with a strainer to allow the blood and impurities to float to the surface.

then.

Quickly remove the ingredients.

Rinse thoroughly with clean water to ensure that every ingredient is clean and spotless.

This process requires patience and care; any problem in any step could affect the quality of the soup base.

Then put them all into a soup pot, season them, and simmer over low heat. The soup should be kept at a gentle simmer throughout the process, and the cooking time should be at least 1 hour.

Next, mince the chicken breast until it becomes a paste, add fresh broth and stir until it becomes a paste, then pour it into a pot to absorb any impurities. Then, slowly pour this paste into the soup pot and gently stir it with a spoon to distribute it evenly in the soup.

……

Over time.

The broth, which was originally quite murky, began to slowly clear up, turning into a transparent "boiling water".

and.

Take a closer sniff.

The fragrance is rich, mellow, and deeply refreshing.

It is evident that the selection of ingredients is often not a problem, but making a clear and transparent soup base with an exceptionally rich flavor is a true test of a chef's skill.

……