I'm in Food Wars: Starting a Food World

After looking at the four dishes won by the lottery, Li Xuan decided to start with Sakaki Ryoko's natto curry rice, because Li Xuan didn't know much about natto or curry.

In particular, natto is a kind of ingredient, which is a bit like the tempeh that Li Xuan liked in his previous life. Those who like it very much like it, and those who don't like it feel stinky, especially this kind of koji cuisine.

After reading the recipe of natto curry rice, Li Xuan has a deeper understanding of Sakaki Ryoko. This is a calm girl who will use the power of time to help herself cook!

The precipitation of time has made her koji cuisine unique, and she has walked out of her own style and path.

Why Li Xuan said this can be seen from the ingredients of this dish.

In this natto curry rice, natto and curry are the protagonists, this is a very bold dual protagonist dish.

Sakaki Ryoko uses homemade charcoal-fired natto,

The so-called charcoal-aged natto is a kind of natto produced by continuously burning charcoal in the basement to maintain the most suitable temperature and humidity, and fermenting soybeans with natto bacteria for dozens of hours.

Such a fermentation process can make natto more sticky, and has the effect of inhibiting ammonia odor without sterilization.

In addition to natto cooked over charcoal fire, kami koji is also served with soy sauce koji as a condiment. Soy sauce koji is a seasoning made by mixing soy sauce with rice koji and fermenting it at room temperature for several weeks. It can be said that this dish is fully utilized. The mystery of fermentation.

Li Xuan did not go step by step after figuring out the processing procedures of these two ingredients. There are two reasons. The first one is that it takes too long. It takes too long to operate.

This is why Li Xuan would say that Ryoko Sakaki is a calm girl. Li Xuan directly got the mature natto recipe for charcoal fire, but Ryoko Sakaki got it by experimenting and improving little by little during the summer vacation.

Each test spans dozens of hours, and it takes time and energy to keep an eye on the situation of natto. There are very few chefs who can calm down.

The second reason, don't forget, what did Li Xuan just win?

The legendary kitchen utensils turn the dragon pot!

Isn't it just right to turn the dragon pot to ferment natto and soy sauce koji? Why waste such time and energy?

After all, Li Xuan is not God Ryoko, and he does not specialize in fermented cooking. He is just expanding his cooking knowledge and deepening his background.

Li Xuan directly showed the dishes he needed and started to make them. For every dish, Li Xuan couldn't see clearly, because there was a chef's hard work and belief in it!

After Li Xuan's trial and error, the natto curry rice finally achieved a glowing effect!

The next step is the tasting session. Use a spoon to scoop a mouthful of natto curry rice into your mouth. The first feeling in the mouth is the stickiness and umami, which are tightly intertwined in the mouth.

The soy sauce koji gives this curry rice an umami that resonates on the tongue like a heavy bass!

The umami ingredient glutamic acid in soy sauce koji is more than ten times that of salt koji, so it does not lose to the strong taste of curry, and can add a layer of deliciousness. This is an excellent curry dish that makes full use of the essence of fermentation.

The viscous Japanese curry is very commensurate with the stickiness of natto, and the chopped green onion on top is irresistible, and it blends together perfectly.

Speaking of natto, Li Xuan suddenly remembered an ingredient that he had won by lottery before, cotton natto, which is a kind of natto that grows in pea pods like cotton snow.

One of Li Xuan's hobbies is to incorporate ingredients from the gourmet world that he has on hand into his dishes.

Li Xuan didn't plan to replace all the natto aged on the charcoal fire with cotton natto, so he would do nothing but add a part of cotton natto. Li Xuan adjusted the ratio of the two kinds of natto again and again.

In the end, Li Xuan tested that the ratio of charcoal-aged natto to cotton natto was eight to two.

At this time, the natto curry rice does not lose its original flavor, but also adds to the sweet and soft taste of cotton natto.

Li Xuan made persistent efforts to continue the study of the next dish, sadly ecstatic, arrange it!!!

Depressed Ecstasy Rice, also known as Char Siu Claypot Rice, is of course different from traditional Claypot Rice.

The quintessence of this dish lies in the superb Char Siu, no one can resist the Soul Honey Sauce Small Char Siu!

And if you want to make oily and ruddy barbecued pork, you must choose a good plum head meat, because the plum head meat is delicate and tough, it is the best choice for making barbecue pork!

After choosing the plum head meat to be used in Dou Weichang, it is time to beat the plum head meat with Li Xuan's unicorn arm, breaking the fascia of the meat. .

After all, the movie God of Cookery is not the same. There are also internal and martial arts in it. It can be said to be an extraordinary world, so the cooking method of Stephen Zhou is generally not learned by ordinary people.

But is Li Xuan an ordinary person?

Of course not!

So in the thumping sound of ".~bang bang 々. bang", the strength of Li Xuan's fist penetrated into the flesh of the plum head, breaking all the fascia.

Then marinate the beaten plum head pork with barbecued pork sauce, oil, honey, minced white pepper ginger, minced garlic, and Huadiao wine, and then put it in the refrigerator for more than four hours.

Li Xuan didn't plan to marinate for so long in the God of Cooking space, he just made use of the characteristics of the God of Cooking space to speed up the flow of time.

While waiting, the rice can be cooked. In order to maximize the aroma of the rice and make it more delicious, then (Hao Zhao Hao) must use a casserole to cook the rice.

There is also a little secret here, that is to drip the onion juice squeezed out in the water that cooks the rice, so that the rice can fully absorb the flavor of the onion.

The rice is cooked slowly. At this time, take out the marinated plum meat, fork it with a long fork, and slowly rotate it over a charcoal fire. It is also possible to use an oven, but it is not as fragrant as roasting on a charcoal fire.

You can brush a little bit of honey when constantly flipping, so that the color of the barbecued pork will look better and the taste will be better.

Li Xuan's charcoal grill naturally has its own rotating function, so you don't need to foolishly grab a fork and turn it over there, and then start to prepare a secret sauce, and the black sauce is light.

Add two bowls of water to the pot, add rock sugar, maltose, oil consumption, dark soy sauce, and onions, slowly boil, wait until it reaches a thick level, filter the onion residue and get the black sauce!.

(This chapter contains pictures, click the "Illustration" button in the lower right corner of the screen to view the pictures.)