I'm in Food Wars: Starting a Food World

"Ah, you guys came here so early. Did you make an appointment? Have you had breakfast? If you haven't eaten, I'll make more!"

This day Li Xuan got up early to open the store, and not long after entering the kitchen to start working, Tadokoro Megumi and the others came.

Not only Tadokoro Megumi, but also Nakiri Erina, Arato Hisako, Mito Ikumi, Sadazuka Nao, Sakaki Ryoko, Yoshino Yuuki are all here, to be precise, they are students who are going to come to Li Xuan for field study.

That's right, today is the first day of Tōtsuki's fieldwork!

All the girls shook their heads obediently. They must have had nothing to eat when they got up so early in the morning, and they would not pretend to be reserved or polite in front of Li Xuan, because Li Xuan didn't like that either.

"Then I'll just cook your portion together, and I just have preserved egg porridge and deep-fried dough sticks today.

Li Xuan washed the rice and cooked another pot of porridge. The pot just now was just enough for Li Xuan and the five of them to eat. After all, they are all people who can eat.

"It just so happens that you are here, go and help me bring the food for Amu and Sisi, as well as the feed for the stone cloth fish."

Li Xuan didn't let them stand there, and directly ordered them to do things. The girls didn't complain at all, and they usually went to the backyard to play with cats and dogs.

When cooking the porridge, Li Xuan chops the preserved eggs, minces the lean meat, and prepares chopped green onion and shredded ginger. The preserved eggs are marinated by Li Xuan and Torna’s pumpkin hen’s eggs, and the meat is from crab pigs. The meat, shallots and shredded ginger are all grown in the sky vegetables, and even a little Huadiao wine added later, that is, the cooking wine is all harvested in the Jiuhao Islands.

Li Xuan left the porridge to Tadokoro Megumi. Anyway, there are not so many people in the backyard. Apart from pollack wheat flour, Li Xuan has no other flour-flour.

However, pollack wheat flour is not suitable for making fried dough sticks. Check to see if there is any other wheat in the back.

Although the flour is not from the top flour in the gourmet world, Li Xuan uses Morse clear oil, so that the fried fritters have an oily aroma, but they will not make people feel greasy when eating. Eat one or two sticks I just can't eat it.

"Tadokoro Megumi sister, Ryoko sister...

When Li Xuan's side was almost done, Kang Na and the others upstairs also washed up. They were so happy to see so many people, they ran to this one to talk, and then went to another one to post.

"Come and help, take out the porridge, fried dough sticks and tableware!"

"Are you eating fried dough sticks and preserved egg porridge today? Oh, it's incredible!"

Hearing Li Xuan's words, Kang Na who was still playing with Yoshino Yuuki cheered happily, after all, not only Li Xuan likes fried dough sticks with porridge, but also Kang Na and the others!

Compared with fried dough sticks with soy milk, Li Xuan prefers fried dough sticks with salty porridge, and of course, Kang Na also likes it.

A dozen or so people were busy there, while Li Xuan picked up dried cucumbers that had been soaked in mineral water in advance. This was also Li Xuan's own making, using of course the juicy cucumbers from the Sky Vegetable Field.

This dried cucumber is really the taste in Li Xuan's memory. Every summer, a bowl of white porridge and a plate of dried cucumber is as comfortable and happy as a god. There is nothing more comfortable than a bowl of white porridge with dried cucumber in a hot day up!

Li Xuan's dried cucumber is a recipe learned from his mother, with a real natural flavor.

First boil a large pot of water, then put the picked and cleaned cucumbers into the pot and blanch them for about two minutes, then take them out and put them in wooden barrels, and sprinkle them with coarse salt to marinate overnight.

The next day, take it out and dry it in an open place. Note that the cucumber must be directly exposed to the sun, instead of using a dryer or the like, so the taste will not be so good.

And when drying, turn the cucumber over every hour to make the overall dry humidity of the cucumber consistent.

When it is taken back at night, the coarse salt should be sprinkled again. The next day, it is taken out to cool and dry, and the cucumbers are rolled every 3 hours with objects with smooth surfaces.

It takes about 5-10 times to roll a cucumber from a plump and round cucumber to a thin dried cucumber. It sounds so complicated. How did Li Xuan complete it?

Sorry, don’t forget Li Xuan’s Tazhong Island processing base. Since potatoes, radishes, onions and chickens can be raised by Jiugong Kungfu Birds, why not dry a cucumber?

...ask for flowers‥

Dice the cucumber soaked in water, wipe off the excess water, add sugar, vinegar, soy sauce, sesame oil, millet pepper and chili sauce, and a little red oil, mix well, and a delicious cold dish is ready!

Li Xuan divided the dried cucumbers into several plates and took them out to share. Thor and the others had just made the porridge, Li Xuan sat down and greeted everyone to start eating breakfast.

First of all, of course, you have to drink half a bowl of porridge to warm your stomach and open your taste buds at the same time.

Preserved egg and lean meat porridge at just the right temperature, mixed with meat, preserved eggs, and the aroma of chopped green onion and ginger, smelling it carefully, there is a slight aroma of wine, the rice porridge is soft and glutinous, and there are unique preserved eggs mixed in it.

This bowl of preserved egg and lean pork porridge is perfect. The earthy and eggy smell of preserved egg has been completely removed, leaving only its unique aroma.

After drinking half a bowl of preserved egg and lean pork porridge, Li Xuan picked up a golden and crispy fried dough stick and ate it.

A deep-fried dough stick is paired with a bowl of porridge, and there are many ways to eat it. You can eat the deep-fried dough stick first to enjoy the original flavor of the deep-fried dough stick, or you can tear the deep-fried dough stick into small pieces and soak it in the porridge.

Depending on the length of soaking time, the taste is also different.

If the time is shorter, the fritters will be slightly crispy, but the outer layer will become softer.

After soaking for a long time to fully absorb the deliciousness of the porridge, the soft and glutinous texture has a unique fried aroma, which forms a strong contrast with the initial crispness, and also brings the salty aroma of preserved egg and lean meat porridge Dao, not to mention how delicious it is!

Kang Na and the others, who have been with Li Xuan for a long time, naturally followed suit. They learned this unique way of eating from Li Xuan, and it is indeed much more delicious.

"Liangzi, you can also try this way of eating, it will have a different taste!"

Eluma, who was eating deep-fried dough sticks, invited Sakaki Ryoko and the others, but she didn't know how she could speak so clearly when her mouth was full of food. Could it be that she has learned ventriloquism?

Hearing people's advice to have a full meal, let alone seeing Li Xuan and the others eating Arato Hisako like this, they are also a little curious, is it really so delicious?

As for the issue of being a lady or not, there is no need to consider B at this time!.