Food Wars!: I Became a Fantasy Ingredient Supplier

“Senior Annie is right. Your little restaurant is full of surprises. There are many places and things inside that are truly incredible!” After calming down, Rantabi stared intently at Ye Chen and exclaimed.

"There are still many incredible things to discover!"

Ye Chen carefully placed the orange salt on the clean countertop, and said with a light laugh, "You'll have to discover it for yourself."

"Excavation?"

"I really want to know..."

Rantabi, her beautiful big eyes sparkling, looked at Ye Chen expectantly and asked, "How much difference is there between orange salt and ordinary salt?"

"For example, what kind of difference would occur between two Japanese specialty dishes, grilled saury with salt, made with the same ingredients and the same cooking method, but using only different salt?"

"Na!"

"Ye Chen, could you..."

Halfway through his sentence, Rantab deliberately put on a pitiful expression.

"It's not autumn harvest season yet, so how could there be plump, saury that's good for salt-grilling?"

Seeing her like this, Ye Chen could only say helplessly, "Okay, I'll make two salt-baked chicken dishes, uh... fish, they'll take less time to prepare. One will be salt-baked with regular salt, and the other with orange salt!"

"it is good."

"It's up to you!"

Upon hearing this, Rantabi nodded excitedly.

Regardless, as long as it allows her to see the difference between orange salt and regular salt more clearly, that's enough!

……

Exploration and research on cooking.

With thousands of years of culture, China has reached the pinnacle of its achievements, leaving people in awe.

The cooking methods and techniques of Chinese cuisine are like the eighteen martial arts techniques in a martial arts novel—they are all-encompassing and countless.

Stir-fry, pan-fry, pan-fry, cook, deep-fry, braise, stew, simmer, braise, braise, roast, grill, poach, hot pot, boil, stew, simmer, steam, marinate, braise, smoke, as well as roast, quick-fry, marinate, mix, simmer, stew, bake, and so on!

Of course.

One has to admire the Chinese language.

Almost all of them can be expressed directly with just one or two Chinese characters, showing the richness and diversity of cooking methods, and also clearly distinguishing the different layers.

One of the unique cooking methods, "baking," is particularly worth exploring!

……

焗！

The explanation in the Xinhua Dictionary is:

Steam is used to cook food in a sealed container.

However, compared with cooking methods such as steaming, boiling, braising, stewing, simmering, boiling, simmering, and simmering, "baking" uses a clay pot.

Cooking with high-temperature steam using the ingredients' own moisture allows them to retain their original flavor while fully absorbing the taste and aroma of the seasonings, resulting in an excellent taste.

in short.

The key to "baking" lies in the use of a clay pot, the marinating of the ingredients, and...

No water is added during the cooking process!

Prepare the ingredients: two sea bass, tomatoes with stems, thyme, parsley, fennel bulbs, garlic, diced herbs, one lemon and one orange, and one portion each of regular salt and orange salt!

After that, things like white wine, vinegar, butter, eggs, olive oil, and ground black pepper are basically all pretty much the same.

After the preliminary work is completed, the next step is to process the sea bass.

Remove the internal organs and gills.

Do not remove the fish scales.

After washing, absorb the moisture from the inside and outside surfaces of the dried fish meat.

Thinly slice the fennel and lemon, put the thyme in a container, pour in olive oil and white wine, mix well, and stuff the mixture into the fish's belly.

Finally, preheat the oven to 180 degrees Celsius and place the sea bass inside.

Next, spread salt evenly on the fish, completely covering it with a thickness of about 1.5 cm. Use a mold to trace the shape of fish scales on the salt-baked layer, and then bake it in a preheated oven for 30 minutes.

Once the time is up, remove the fish.

After cooling for 10 minutes, cut open the salt.

Remove the fish skin, take the fish meat, arrange it on a plate with the grilled ingredients, drizzle with lemon juice, and enjoy!

盐！

It is the foundation of all seasonings.

Things that are too bitter, too sour, or too bland often only need a few grains of salt to be enjoyed fresh and delicious.

When it appears in another form, it can preserve the original flavor of the food, making it incredibly delicious.

……

Oil-free.

Sugar-free.

seriously.

Perhaps this freshly baked salt-baked sea bass will bring a completely new experience to Rantabee.

During the salt-baking process, the salt crust gradually absorbs and evaporates moisture, making the sea bass flesh firmer. Ultimately, the resulting fish retains its original tenderness while acquiring a subtle salty flavor!

At this moment.

A faint, almost imperceptible aroma of burning wafted out.

Rantabi was inevitably excited. She couldn't wait to pick up her small spoon and gently tap open the hard salt crust on the surface of the sea bass.

Once the salt crust is opened.

That salty, briny aroma of the sea hit my nose.

The fish skin was a bit wrinkled, but the meat was tender; the juice would seep out when you poked it with chopsticks.

"Wow~"

"This salt-baked sea bass looks beautiful!"

Rantabi swallowed hard.

Despite having just eaten a confit duck leg, she couldn't help but feel a craving for another salt-baked dish.

……

It's customary to eat it while it's hot.

Once it's cold, the flavor will definitely be much worse.

Lantabi could only quickly use chopsticks to pry open the fish scales, which looked as if they were coated with a layer of white light.

The fish meat inside is very white. You can pick it up with your chopsticks and eat it with or without dipping sauce. The original flavor is enough and fresh!

The saltiness mainly comes from the salt-baked outer crust that seeps in; the sea bass meat inside is actually just the right amount of salty, with a unique sweetness characteristic of sea fish. It has few bones, making it a very enjoyable eater. The only thing to be careful of is the occasional speck of salt clinging to the surface!

The tongue only becomes more responsive when eating.

salty.

fresh.

crisp.

Tender.

A mouthful of fish.

The taste is surprisingly complex.

However, if you dig deeper into the fish's belly, you'll see a patch of green, with thyme, parsley, fennel bulbs, scallions... all fragrant herbs and ingredients!

Eating the fish with herbs and seasonings enhances its sweetness and aroma.

……

"Hmm~"

"The saltiness of the salt has been incorporated into the tender sea bass."

After swallowing, Rantaby murmured contentedly to himself, "Even without oil, it's not fishy at all, but it tastes delicious and has a sweet aftertaste."

"And if you like your fish a bit saltier, you can dip the broken salt crust on the fish scales after taking out the fish meat. It's salty and fragrant, and it goes perfectly with fragrant rice!"

I originally wanted to eat salt-grilled saury, but I ended up with an unexpected salt-baked sea bass.

Yes, it truly delighted both the taste and the mood.

maybe.

Delicious food, sometimes, is like love.