Food Wars!: I Became a Fantasy Ingredient Supplier

It is said that many restaurants have launched affordable group-buying packages in an attempt to retain customers by lowering the consumption threshold, while some brands are seeking ways to survive by opening new store types and incubating sub-brands.

Chapter 73 Sweet Whole Fruit

"and then?"

"What do you want to discuss with me about this matter?"

Ye Chen glanced at Managi and asked solemnly.

"I want to make some changes to WGO. In addition to publishing the food guide encyclopedia 'THE BOOK' on time, I'd also like to consider launching a popular science book that focuses solely on fantasy ingredients!"

"Nakiri Managi said calmly."

Today, the World Food Organization (WGO) remains the most authoritative, influential, and influential food organization in the world.

However, as it has developed to this point, drawbacks and bottlenecks have indeed emerged!

and so.

That's why I wanted to use ingredients from my imagination.

They continue to expand WGO's influence.

"The Encyclopedia of Fantasy Ingredients?"

Ye Chen's eyes flickered; he certainly knew the intention behind Nakiri Managi's actions.

Undoubtedly, the future development trend is already clearly visible, and it will surely usher in a new era led and dominated by "fantasy ingredients".

Simultaneously.

He also deeply realized this.

If we can leverage the WGO Food Organization, we can effectively increase the visibility of fantasy ingredients.

This is not only a key step in the further development of fantasy ingredients, but also the result that Ye Chen most looked forward to seeing.

"Alright, I can promise you that. I will do my best to provide you with information on various fantasy ingredients." Finally, Ye Chen, regaining his senses, shrugged and looked up at Nakiri Managi.

Nakiri Managi was stunned for a moment, then looked at Ye Chen gratefully.

She was absolutely right in her judgment; this man was so young, yet his abilities were already at such a high level.

the most important.

It's very pleasant to be with him!

……

The little incident has come to an end for now.

After staying there for a short while, Nakiri Managi had to leave due to her work at WGO.

time.

Night fell again.

The small restaurant remained as brightly lit and open as ever, welcoming customers.

"Manager Ye, give us a Provençal stew, and a few glasses of chilled sparkling water!" Several students sat together and then ordered from Ye Chen in unison.

"OK!"

"Wait a minute."

Ye Chen responded cheerfully.

In 2007, Pixar released the animated comedy "Ratatouille," which tells the story of a little mouse who achieves his dream of becoming a chef in Paris, the culinary capital of France.

The name comes from a traditional dish from Provence in southern France, and is often translated as:

Provençal stew!

This is a purely vegetarian "French-style Three Delicacies from the Earth".

Basically, it's a hodgepodge of various vegetables.

Traditionally, the most commonly used ingredients are zucchini, eggplant, tomatoes, bell peppers, onions, garlic, and olive oil.

The film's title, "Ratatouille," comes from the Occitanie word "ratatolha," meaning "stir-fry," which is found in southwestern France, particularly in Provence.

Generally speaking.

Provençal stew is relatively simple to make.

After all, it's a typical French home-style dish; you simply slice various vegetables thinly, then add tomatoes and spices...

Stir-fry, then simmer or bake slowly until soft and tender!

……

now.

Ye Chen is busy.

He placed a large red bell pepper on the fire and roasted it until the skin was completely charred. Then he quickly put it in an empty bowl, covered it with plastic wrap, and let it sit for 15 minutes.

When the time was up, take out the red peppers; the charred skin can be easily peeled off by hand.

after that.

Peel the red bell pepper and dice it.

Slice the garlic, dice half an onion, and dice the tomato.

Heat a pan, add olive oil, sauté garlic slices until fragrant, then add onions and sauté until translucent. Next, add diced tomatoes, red bell peppers, half a cup of water, and a teaspoon of cilantro. Simmer over low heat for 15 minutes.

Next, smooth the bottom of the sauce pan, arrange the sliced ​​vegetables in a circular pattern on a plate, and season them.

Season with salt and pepper to taste, sprinkle with a handful of chopped cilantro, drizzle with olive oil, cover with aluminum foil, and bake in the oven.

Set the temperature to 180 degrees Celsius and bake for half an hour.

Finally, a beautiful Provençal stew was served directly.

……

The moment the pot lid was lifted.

A rich and mellow aroma wafted over.

That's the unique aroma released by the fusion and intermingling of various vegetables during slow simmering.

The flavors of tomatoes, onions, garlic, and herbs like basil and thyme blend together... In short, the essence of all the ingredients is concentrated in this small pot!

bright red.

Tender green.

golden.

Pure white.

And there are also the emerald green herbs that adorn the area.

The whole pot of Provençal stew is so beautiful in color and appearance that it's almost too beautiful to eat.

"Great!"

"As expected of Shopkeeper Ye."

One student had only taken one bite when he couldn't help but exclaim in surprise.

"The perfectly balanced sweet and sour tomatoes, paired with a rich and flavorful sauce, add depth and complexity to the dish, giving it a more profound taste experience. The unique roasting method also preserves the distinctive texture of the vegetables."

"Compared to the traditional stewing method where vegetables become soft and mushy, this dish has a more refreshing and rich flavor."

"Uuuuuuuuuuuuuuuuuu"

"It's so delicious it brought tears to my eyes!"

……

They were eating a mixed stew.

And how could we forget about chilled sparkling water?

The refreshing bubbles, with a subtle lime aroma, make you want to drink more. It's not too sweet or cloying, yet has a naturally refreshing taste, making it perfect whether enjoyed on its own or paired with stews!

During this period of time.

Ye Chen is already quite famous in Paris.

Aside from his status as a gold medalist in the Esquith Junior Cooking Competition, this small restaurant is also considered one of the best in this romantic city.

Whether it's the interior design, the food concept, or the taste of the dishes, everything about it is a pleasant surprise!

So much so.

Not only do nearby residents come to patronize it.

Even some internet celebrities, politicians, and wealthy businessmen have started to travel long distances to come here, hoping to witness Ye Chen's charisma.

……

"It's really lively."