People in the Far Moon: Starting a Food World

Chapter 201: Ten Times and Ten Companies.

"System, give me the tenth ten-consecutive draw!"

Thinking of it, he did it immediately, Li Xuan directly deducted 1 million yen for ten consecutive lotteries, and unconsciously, Li Xuan had spent 10 million yen on the lottery, which shows that he usually makes a lot of money in the store, and he relies on customer support, so now it is necessary to come up with new dishes at their request!

"Congratulations to the host for getting the Three Eggs Siu Mai Recipe, thank you for your patronage, Caviar Ants, Sour Pug, Golden Ratio Siu Mai Recipe, Marshmallow Sheep, Apple Risotto Recipe, Seaweed Roll Firewood, Kohei Fragrant Ramen Recipe, 5,000 yen. "

The familiar ratio of four to four, four recipes, four ingredients from the food world, two boring awards, one thank you for your patronage, one for five thousand yen, thank you for patronizing this award I haven't drawn it for a long time, this time I actually miss it a little bit What's going on?

Among the four ingredients in the world of food, Li Xuan wants to talk about the sour pug the most, and its body is the best umeboshi with a rich flavor and is known for its elegant and sour taste.

But such a lovely Xiugou, how could Li Xuan be willing to slaughter them just for that prune? Li Xuan agreed that all Yanzu Tianle disagreed, after all, in addition to their good looks, they also had compassion and kindness.

The sour pug can't get his hands on, so the caviar ant Li Xuan's table 26 shows that it's still okay, and the body is a high-grade caviar code word pinching the head and feet, and you can't see what it is when it is presented to the table.

Pink and tender marshmallow sheep, pink wool is soft and sweet marshmallow.

The last one is a trunk that resembles firewood, but if you split it vertically like a firewood, you will get a thin roll of seaweed.

The remaining four recipes, the three-egg siu mai and the golden ratio siu mai, are all dishes made by the little master reconciliation master at Yangquan Restaurant, while the apple risotto and Kohei fragrant ramen are the dishes of Kohei and his son, and the dishes presented by the two of them at the 489th halberd of Polestar Liao should be said to be breakfast.

These four dishes can wait until the night after the Dimension Restaurant closes before entering the kitchen space to practice, and you can also choose one of the three eggs siu mai and the golden ratio siu mai to put in the store for sale, as for which one to choose, wait for the evening practice before deciding.

Tonight was a night when no guests came, so no one disturbed Li Xuan's plan, and after closing the door, Li Xuan entered the kitchen god space.

As always, let's start with Kohei Sojin's apple risotto, first easy and then difficult, Li Xuan's habit is like this. Different from the ordinary ingredients used by Kohei Chuangzhen, Li Xuan used horse rice and Hualin sugar apples this time, I have to say how lucky it is to get horse rice by lottery, and many dishes use this ingredient.

After all the condiments were prepared, Li Xuan began to be busy, first to cook fried rice and onions, while stir-frying, little by little to add Hualin apple juice, apple juice is freshly squeezed by Li Xuan, better quality than those bought outside, there are no various additives, slowly stew, this is the most test of people's patience.

In order to diversify the taste and achieve a better effect, some lemon juice is also dripped to add the unique fragrance and sourness of lemon.

When the rice is almost ready, the apples cut into small pieces are added and heated a little so that the crisp texture of the apples is preserved, and the unity of the apples that fill every corner of the dish is shaped by the juice of the flower forest.

Looking at the apple risotto in the bowl, even if you haven't eaten it yet, you can smell the sweet and sour refreshing fragrance, with lemon and apples added to it, the wonderful fragrance can wake up the heavy stomach, just like looking at the plum to quench your thirst, and when it comes to plums and plums, our appetite switch seems to be turned on in an instant.

The moment you eat it, the sweet and sour freshness of apples and lemons makes you want to whet your appetite and sweep away the drowsiness, and the crisp texture and soft sweetness of apples are constantly simmered until they are soft, and some fried bacon is used as a garnish.

The whole plate of risotto has the soft flavor of apples spreading in it, as if gently waking up the sleeping body, Li Xuan then adds crushed black pepper, which is another flavor, the slight sweetness of apples and onions and the strong aroma of black pepper are stimulating.

The spilled black pepper creates a striking contrast in taste and vision on this predominantly white dish, like a waltz of black and white, as if it is about to melt, and the delicacy penetrates deep into the tired body.

This apple risotto contains vitamins, lipids, and carbohydrates, and the rice is cooked so soft that it is easy for the stomach to absorb.

The warm-up dish has been completed, and then it was changed to the apple risotto father, who is also Kohei Soma's father, Kohei Joichiro's Kohei Kanohi Ramen.

Compared to apple risotto, Kohei Kanon Ramen is a much more complicated process, and the toppings on top of the ramen noodles take a lot of effort, and the tempeh must be made first.

It is a fermented food made from soybeans and fermented with the tempeh bacteria that grow on the leaves of Zhu Jin and bananas, and is a traditional food that has been loved in the local area for more than 400 years.

This tempeh has a very light taste, but when you chew it, it feels like you are eating barbecued pork, and because it has a similar texture to meat, it is also very popular with vegetarians and longevity dietalists who do not consume meat and dairy products.

The rest of the toppings are a testament to the chef's meticulous work, with thinly sliced lotus root and burdock fried until golden brown and crispy, carrots and turnips grilled over charcoal fire, and seasoned with rock salt to bring out the sweetness of the ingredients.

Just like a side dish in French cuisine, each ingredient is properly cooked to create depth on the palate.

The fragrant ramen is reflected in the soup of the ramen, which is made with soy milk and burnt flavor, and then the smooth and sticky taro is shaved into taro puree and added to the soup, so that the soup base will have a smooth and rich feeling.

This is just the soup base, and the soup is a vegetarian broth, and the broth of kombu and shiitake mushrooms is combined for 330 minutes, so that even without bonito flakes, it can be boiled with full umami, and it has a rich flavor without using fish and meat.

Animal-based ingredients are naturally the easiest way to create umami and rich texture, but rich ramen noodles that don't use fish and meat are even more interesting, and the satisfying dishes that multiply the deliciousness of soybeans and wild vegetables include the countless whimsical ideas of Kohei Joichiro.

The finished ramen soup is a very rich ramen soup, but it does not smell greasy, but has a mild fragrance, and the taste is very smooth in the mouth, and the yuzu is added to it, and the taste is very rich, but it makes people can't help but chopstick one chopstick after another, and you can't stop at all.

The chili oil, ginger puree, and garlic added to it make you feel that your whole body is warmed, and the softness of soy milk neutralizes the pungent sensation of these seasonings, so you can warm up your body little by little, and make a fragrant teriyaki flavor with soy sauce and sake.

The taste is very impactful, but it can be eaten continuously, making the tip of the tongue so smooth and spicy, as if the energy is swimming in all corners of the body, the body is full of heat, and the cells are constantly rejuvenating their youth.

Kohei Joichiro's fragrant ramen is very similar to Xiao Han's bone soup noodles, and after eating it, people continue to have strength in their bodies, but one uses meat to achieve this effect, and the other uses non-meat to achieve it.

One meat and one vegetable, that's where the fun of cooking lies!