People in the Far Moon: Starting a Food World

Chapter 217: Gloomy Ecstasy!【Ask for subscription, ask for support】.

After looking at the four dishes obtained in the lottery, Li Xuan decided to start with Sakaki Ryoko's natto curry rice, because whether it was natto or curry, Li Xuan didn't have much contact with it.

Especially the ingredients such as natto, it is a bit like the tempeh that Li Xuan liked in the previous life, those who like it like it very much, and those who don't like it feel so stinky that it can't be done, and this kind of koji cuisine is even more so.

After reading the recipe for natto curry rice, Li Xuan has a deeper understanding of Ryoko Sakaki, a calm girl who will use the power of time to help her 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, and it is a very bold two-character dish. Sakaki Ryoko uses a homemade charcoal fire to mature natto, which is made by burning charcoal in a basement to maintain the optimal temperature and humidity, and it takes dozens of hours for the soybeans with natto bacteria to ferment.

This fermentation process makes natto more viscous and has the effect of suppressing ammonia odor without sterilization.

In addition to charcoal-aged natto, Sakaki Ryoko is also served with soy sauce koji, a seasoning made by mixing soy sauce with rice koji and fermenting it for weeks at room temperature.

Li Xuan didn't do it step by step after figuring out the processing procedures of these two ingredients a little, there are two reasons, the first is that it takes too long, and he can directly manifest it in the kitchen god space, if he does it step by step, it will take too long.

This is also why Li Xuan will say that Sakaki Ryoko is a calm girl, Li Xuan directly got the mature charcoal fire ripening natto recipe, but this is Sakaki Ryoko in the summer vacation to experiment and improve little by little.

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

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

Isn't it just right to use the Zhuanlong pot to ferment natto and soy sauce koji, and why waste that time and energy?

After all, Li Xuan is not Ryoko Sakaki, and he does not specialize in fermented cooking, but he is just expanding his culinary knowledge and deepening his heritage.

Li Xuan directly embodied the dishes he needed and began to make them, and Li Xuan would not see every dish clearly, because it was infused with a chef's hard work and belief!

Under Li Xuan's experiments again and again, the natto curry rice finally achieved the effect of glowing!

The next step is the tasting session, where you scoop up a bite of natto curry rice with a spoon and put it in your mouth, and the first thing you feel in your mouth is the sticky texture and umami, which are tightly wrapped in your mouth.

Soy sauce koji gives this curry rice a umami flavor that echoes on the tip of the tongue like a bass!

Glutamate, the umami ingredient in soy sauce koji, is more than 10 times that of salt koji, so it does not lose the strong flavor of the curry, and it adds a layer of deliciousness.

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

Incorporating ingredients from the world of gourmet food that he has at hand into his cuisine is one of Li Xuan's interests.

Li Xuan didn't plan to replace all the natto matured by charcoal fire with cotton natto, so he would abandon the basics, but add a part of cotton natto, and Li Xuan blended the ratio of the two nattos one at a time.

In the end, Li Xuan experimented with the best ratio of charcoal-aged natto cotton natto when it was 8 to 2. At this time, natto curry rice does not lose its original flavor, but also adds to the sweet, soft taste of cotton natto. Li Xuan made persistent efforts to continue the study of the next dish, and arranged the dismal meal!!

Gloomy ecstasy rice can also be called barbecued pork claypot rice, of course, there is still a difference from traditional claypot rice. The essence of this dish lies in the beautiful barbecued pork, which no one can resist with the soul honey sauce!

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

After choosing the plum head meat to be used in the fighting flavor field, the next step should be to use Li Xuan's unicorn arm to beat the plum head meat hard, and the fascia of the meat will be broken, if it is Li Xuan in the previous life, he will naturally not.

After all, the God of Food movie is different, there are also internal martial arts and the like in it, which can be said to be an extraordinary world, so Stephen Zhou's cooking methods are not learned by ordinary people.

But is Li Xuan an ordinary person?

Of course not!

So in the thrashing sound of "bang, 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 meat with barbecued pork sauce, oil, honey, white pepper, minced ginger, minced garlic, and Huadiao wine, and then put it in the refrigerator for more than four hours.

In the Kitchen God Space, Li Xuan didn't plan to marinate it for so long, just use the characteristics of the Kitchen God Space to speed up the flow of time.

You can cook the rice while you wait, but in order to maximize the aroma of the rice and make it more delicious, you need to cook the rice in a casserole.

Here's also a little secret, which is to drip the squeezed onion juice into the water in which the rice is cooked, 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 with a charcoal fire, and it is okay to use the oven, but it is not as fragrant as charcoal grilling.

You can brush it with a little more honey when you keep roasting, so that the color of the barbecued pork will be better and the taste will be better.

Li Xuan's charcoal grill naturally has its own rotation function, and there is no need for the whole person to stupidly grasp the fork and flip it, and then start to prepare the secret sauce, the black sauce is not.

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