People in Yuanyue: My leisurely daily life of opening a restaurant

Natto!

It is one of the foods that Neon people like very much, and its status is like tofu of the Celestial Empire!

Natto contains all the nutrients of soybeans, plus special nutrients added after fermentation, such as: natto contains natto bacteria and related bacteria, which can help the stomach digestion and absorption.

Meantime.

Enzymes inside natto.

After consumption, it can eliminate part of the cholesterol in the body, decompose acidified lipids in the body, and restore abnormal blood pressure to normal.

Once.

There is a TV show.

The survey shows that neon people think that the most nutritious food ~ is natto!

Of course.

Natto, the reason why it is very popular.

Another important reason is that it is cheap, and three boxes of natto cost only 100 yen, which is very affordable!

……

Take out the thawed natto, add yellow mustard and a little soy sauce and spring onions, stir with chopsticks, as you stir natto will become sticky and shredded, then add a raw egg and continue to stir until completely integrated!

Afterwards.

Pour over the rice and you’re ready to eat!

Sakaki Ryoko, who ordered this natto bibimbap, began to stir natto with chopsticks and served it to his mouth along with rice.

At first, when I first entered my mouth, I was sniffed with a stench that almost choked Ryoko Sakaki! However, after chewing carefully, you can quickly discover a completely different taste from other natto bibimbap!

Salty and fresh soy sauce.

Suppress the stench of natto at the right time.

With this rice between the tongue teeth, the taste is really rich and fresh!

Well!

That’s what it tastes!

The rich bean aroma, coupled with the unique flavor after fermentation, makes people who are used to eating it feel wonderful!

“Huh!”

“How come there is still radish puree?”

Open your eyes.

After swallowing, Sakaki Ryoko had an incredible look on her face.

……

“Natto mixed with white radish puree can play a role in detoxifying and smoothing qi, and it can also increase satiety, reduce the total calories of the diet, and help lose weight!” Next to him, Wang Xi, who had just made natto bibimbap, explained.

“So it is!”

“Owner, the taste of this natto seems to be a little different from the natto sold in those grocery stores outside!”

“Wouldn’t it be you who used soybeans to ferment it yourself?”

At this time.

Listen to Wang Xi’s explanation.

Ryoko Sakaki understood slightly, and then asked curiously.

“That’s right!”

“I’m this restaurant.”

“Occasionally someone will order some Japanese snacks and need natto as a foil!”

“Therefore.”

“I can only ferment some natto myself and reserve it!”

“That’s awesome!”

“Shopkeeper, your self-fermented natto has the best taste and quality!”

“It’s not even an exaggeration to say that even a Yuanyue student like me, who is good at fermented cooking, has never been able to ferment such delicious natto in my life!”

Hear this.

Ryoko Sakaki, her eyes widened instantly, looking deeply at Wang Xi!

Apparently.

As described by Yuhime Yoshino and Megumi Ta.

The owner of this Manxianglou restaurant is simply much better than many Yuanyue students!

Moreover, a fact that makes Ryoko Sakaki even more terrifying is that he Wang Xi can cook almost anything, and there is no shortcoming at all!

……

In fact.

When she was little.

By chance, she tasted this natto in a restaurant, and it was used as an ingredient!

But despite this, the unique taste of natto still attracted her instantly, making her completely inextricable!

Merely.

At that time, she was very young and did not know what this kind of thing was.

Wait for the real contact.

She learned that natto was a fermentation product.

The fermentation of ingredients actually depends on the type of parasitic microorganisms.

Fermentation, which is usually called, generally refers to yeast, lactic acid bacteria, etc. using the matrix growth and metabolism in food to produce ethanol, lactic acid, etc., as well as some aroma substances, which can give food special flavor and quality, such as winemaking, yogurt production. (Read violent novels, just go to Feilu Fiction Network!) ）

Like what:

Some fruits.

If left for a long time, it will automatically ferment and produce a wine aroma!

But!

The so-called fermentation.

It’s not that everything ends up fragrant.

Like stinky tofu, stinky mandarin fish, stinky winter melon, natto, etc., they all produce a stinky smell after fermentation!

The reason why these fermented foods produce a foul smell is because the ammonia produced by protein decomposition is combined with various sulfur-containing compounds and other substances! However, the substances that produce odors can actually volatilize.

Therefore.

In the process of cooking.

Ask for flowers

The more smelly these things are, the more fragrant they will become!

It is probably because fermented foods have this magical power that Ryoko Sakaki is more and more obsessed with various fermented dishes!

And she has her own fermentation room in the dormitory of Polestar Liao.

And during this time, in order to cope with the autumn trials in the near future, she is constantly using various secret recipes to ferment a kind of natto of the best quality!

Well!

The result.

Of course, it is all unsatisfactory.

After all, with her ability, she can’t ferment a perfect natto!

……

In this natto bibimbap by Wang Xi.

The brightest thing is definitely these natto!

At first, it must be slimy, and the first bite is a little bitter, but adding some soy sauce bibimbap to eat it is really addictive.

It has to be said.

Just this quality of natto is definitely what Ryoko Sakaki is striving for!

“Shopkeeper.”

“Can you reveal that?”

“How is your natto fermented?”

Yu Hou.

Ryoko Sakaki, who ate a whole plate of natto bibimbap in one go, asked with unfinished meaning and anticipation.

“First of all.”

“It’s the temperature of the fermentation room.”

“By industry standards, it’s around 40 degrees Celsius, but according to my observations, it’s best between 36 and 38 degrees Celsius!” Moreover, the fermentation time is preferably 22 hours is enough, you don’t have to wait until 24 hours! ”

“Secondly.”

“Just before fermentation.”

“You can add some rock sugar to the soybeans!”

“Many people have fallen into a misunderstanding, thinking that the fermentation of soybeans should pay attention to the original taste, and cannot add too many seasonings!”

“Actually.”

“This is wrong.”

“Adding some rock sugar can not only increase the viscosity during the fermentation process, speed up the fermentation time, but also make natto more crunchy and delicious!”

“In other words, if you blindly pay attention to the standards of the fermentation process, you can only stay where you are, without any growth at all!”

“Anyway.”

“Dare to break the rules, dare to innovate boldly, in order to create a lot of unexpected things!”

Speech!

That’s it!

And Ryoko Sakaki over here.

Naturally, I was so shocked that I couldn’t say a word! .