Food Wars, My Dishes Don't Just Shine

He made bowls out of aluminum foil. He learned this trick from a barbecue master in the world of culinary disasters. The master was very skilled and could make all kinds of aluminum foil bowls from various containers.

At that time, there were no machines in China that could make egg tart foil plates, so he asked a craftsman to make an iron bowl of about the same size and used it as a mold to make one exquisite egg tart foil plate after another.

Later, Bai Yuan thought this technology was amazing, so he brought good wine and meat to learn it.

After receiving the benefits, the other party did not hold back and shared all their knowledge with them.

Of course, the main reason for doing so is that the technology is difficult, tedious, and not very useful, and normal people will not spend too much time on it.

In his original plan, Bai Yuan would get tired of it after a day or two at most.

To his surprise, Bai Yuan learned all his techniques in half a day and then left with a relaxed expression.

The good news is that the other party only stayed at his place for half a day, and half a day in exchange for a good meal and wine was well worth it.

The bad news was that he was completely stripped down to his underwear in just half a day. Fortunately, he had more than one skill, but he was determined never to teach Bai Yuan again.

Otherwise, he really wouldn't be able to survive in the world of culinary disasters.

"Wow! You can even make aluminum foil bowls this way!"

Now that Shiraiyuan is demonstrating this technology to Hisako Shinodo, she is instantly amazed. Her face is filled with admiration, and her eyes are fixed on his hand, unwilling to look away for even a moment.

With this technology...

She couldn't even imagine how convenient it would be to innovate in cooking!

Others need to buy ingredients to cook, but he just uses lower-grade raw materials to make it by hand, and he can change it according to his own wishes. The quality is even better than what you can buy outside. Isn't that too convenient?

The shock I felt was beyond words, and all I could say was "amazing".

In a few minutes, a roll of tin foil was transformed into a series of tin foil bowls, which Bai Yuan arranged on the cutting board in order, corresponding to the number of shrimp.

After making the foil bowls, he didn't forget to prepare the preserved egg and lean pork congee that Alice Nakiri wanted.

Fortunately, making preserved egg and lean pork congee is very simple; just put it in a clay pot and cook it slowly without much effort.

"Start with diced ham, crack an egg on top, then add a little minced garlic, chopped green onions and chopped chili peppers, and drizzle with light soy sauce and sesame oil."

Stir well, ensuring the egg yolks don't break, then add the black tiger prawns.

Bai Yuan explained as he began to demonstrate.

This dish is very simple to make; it's just a matter of piling up ingredients. The only thing that needs to be mastered is the seasoning, but for culinary master Bai Yuan, this is also a very simple matter.

"Should we put it in the steamer next?"

Foil-wrapped dishes are either steamed or baked, but for breakfast, they are obviously more suitable than baking or steaming.

"That's right, this part is up to you. I'll make the next dish, Shrimp and Egg."

Seeing that Hisako Shinto was so knowledgeable, Shirai handed her the finished foil-wrapped shrimp and egg dish, letting her control the temperature and time.

"Leave it to me?!"

Upon hearing Bai Yuan's words, Shinoto Hisako was stunned for a moment, then pointed to her nose in disbelief, wondering how this task had suddenly fallen to her.

"Of course, you don't want to do it?"

Bai Yuan tilted his head slightly in confusion, thinking that this shouldn't be a difficult task.

"Do it! I want to do it!"

Upon hearing Bai Yuan's question, Shinoto Hisako first shook her head, then nodded vigorously, with a pleasant smile of being trusted.

After saying that, she picked up the shrimp and egg dish on the table and headed towards the steamer, humming an unknown tune.

You can tell she's in a really good mood.

There was no other way; being trusted by Bai Yuan and allowed to help him in the kitchen was a tremendous recognition for his disciples!

As for the kitchen used by Totsuki Academy students, it may not have many ingredients, but it is definitely fully equipped with cooking utensils.

Ovens, steamers, steamers, and other cooking utensils—whether popular or niche—are all available here.

Watching Hisako Shinto carry the shrimp and egg dish to the steamer, Shirabuchi took out an Ise lobster from the refrigerator and placed it on the cutting board.

No need for much processing, just make a cut from the top, then insert a skewer into the abdomen to bleed it out, ensuring that it will remain straight when cooked and will not bend.

After finishing the preparations, Bai Yuan filled the small pot next to him with water and put the food into the pot once the water reached the right temperature.

Boiling water is not necessary for cooking Ise lobster; warm water is best. Cover the lobster and cook for ten minutes to lock in all the freshness of the lobster meat.

During this process, Bai Yuan started another pot and used the few remaining food-grade sterile eggs in the refrigerator to cook onsen tamago (hot spring eggs).

This was also bought by Erina Nakiri to experiment with new dishes, and now it has become an ingredient used by Hakubuchi to make breakfast.

"Teacher Bai Yuan, are you going to make soft-boiled eggs?"

Seeing Shirayuki preparing the dish, Hisako Shinto, who had already placed the shrimp and egg mixture into the steamer, curiously stepped forward with a look of inquiry on her face.

"It's not a soft-boiled egg, it's a hot spring egg. This is the lobster version of 'shrimp and egg.'"

Because the lobster is so big, the old cooking methods are a bit outdated, so I'm going to try a different approach.

Taking everything into consideration, Baiyuan decided to make the sterile eggs into the shape of hot spring eggs.

Place the eggs in a pot and cook at 67 degrees Celsius for 20 minutes.

The reason is simple: experience.

As a seasoned cook, Shiroyuki had long since memorized the optimal temperature and time for cooking onsen eggs; it was a memory etched into his very being.

If Alice Nakiri's sous-vide machine hadn't been brought to the stall, he probably would have requisitioned it, because a constant temperature is the key to a delicious onsen egg.

"Soft-boiled eggs with boiled lobster? I wonder what that would taste like?!"

Upon hearing Bai Yuan's account, Hisako Shinto's face also showed a hint of anticipation.

"It will definitely be a refreshing taste for you."

Bai Yuan then spoke mysteriously about this.

This wasn't the first time he'd made this dish, and he was confident in its flavor. He relied mainly on the freshness of the ingredients; the fresher the ingredients, the more delicious the dish would be.

"The lobsters here should be almost ready."

During the conversation, Bai Yuan noticed that the cooked lobster had completely changed color. He then went over and scooped it out. After briefly checking its condition, he immediately put it into ice water to cool it down quickly.

"Shh-"

A dazzling silver light flashed before my eyes, and then the lobster meat fell onto the plate.

The shrimp shells were piled up into a small mountain, which looked particularly spectacular.

"This shrimp roe looks really good. It must be lobster season now. It's quite plump. It'll be perfect as a sauce later!"

Separating the shrimp meat and shrimp roe separately, Bai Yuan looked at the ingredients on both plates with a satisfied expression.

"Today I'll teach you another way to make shrimp broth."

As he spoke, Bai Yuan picked up the pile of shrimp shells that had formed a small mountain, and then took the shrimp shells left over from processing the black tiger shrimp, and went to the stove.

"it is good!"

Hisako Shinoto was beaming with excitement.

She plans to learn it first for Lady Erina, and then teach it to Lady Erina later. At that time, the other party will definitely praise her for being amazing!

Bai Yuan instantly understood what she was thinking from her expression, but he didn't say anything. He just silently started heating the oil in the pan, while bending down and taking out a clove of garlic and an onion from under the stove and placing them on the cutting board.

Peel and mince the garlic and onion.

Once the oil is hot, add the chopped garlic and sauté until fragrant. Then add the chopped onion, black tiger prawn heads and shells, and a little Shaoxing wine to remove any fishy smell and enhance the aroma.

"After the black tiger prawn shells turn red, add the Ise lobster shells and the broth that seeps out, then add bay leaves, rosemary, diced tomatoes, and the stock that was just used to cook the prawns. Simmer for 20 minutes for best results."

As he spoke, Bai Yuan put the ingredients into the pot, put the lid on, took a deep breath of the aroma in the air, and showed a satisfied expression on his face.

"The onsen egg should be almost done cooking."

Calculating the time in his mind, Bai Yuan quickened his pace to the small pot, and looking at the water temperature fluctuating between 65 and 70 degrees, he couldn't help but sigh.

An open-flame stove is not as convenient as a sous vide machine, as the temperature control is limited to a range and cannot be precisely controlled at a specific degree.

This has a significant impact on some dishes that require precise temperature control.

As they spoke, a slotted spoon was already inserted into the pot, scooping out the soft-boiled eggs, which were then placed one by one into a bamboo basket.

Take a small round dish.

Cut the shrimp meat into equal-sized pieces and arrange them neatly on a plate, taking up half of the plate, while the other half is reserved for the soft-boiled egg.

The egg white of the slow-cooked onsen egg was slightly solidified, and the surface trembled when it was cracked into the dish. Bai Yuan nodded in satisfaction upon seeing this.

This is what he wants!

Although the temperature wasn't ideal, its condition was still very good.

"Wow, this is a perfect onsen egg!"

Looking at the hot spring egg in front of him, Shirayuki was only barely satisfied, but Hisako Shinto next to him showed a "Wow, that's amazing!" expression.

"This is just so-so. I'll make something better next time. Now, I just need to wait for the shrimp broth to be ready. Could you keep an eye on it for me while I go wake Erina up for breakfast?"

Hearing Hisako Shirato's praise, Shirabuchi's mood, which had been somewhat annoyed by his failed attempt to make the onsen tamago (hot spring egg), improved considerably.

As he spoke, he handed over the care of the shrimp broth to her, and then went to wake up Erina Nakiri.

I don't know what's wrong with that guy. He goes to bed earlier than everyone else, but he wakes up later than everyone else and is still lying in bed.

"Okay, leave it to me!"

Upon hearing what Shiraiyuan had to say, Hisako Shinto didn't say much, but simply patted her chest and indicated that she would take care of it.

"Well, I leave it to you."

Bai Yuan left the kitchen and soon arrived at the room where Nakiri Erina was.

At this moment, Erina Nakiri was exhausted. When Shiro opened the door, he saw her lying sprawled on the bed, her front door wide open, showing no ladylike demeanor whatsoever.

Bai Yuan sat down next to her and couldn't help but chuckle as he watched the girl drooling over her pillow.

"But this guy really sleeps for a long time."

Compared to Hisako Shinoto, who was fighting last, Erina Nakiri was the first to collapse from exhaustion last night. The bondage and the sisters hugging each other left her extremely tired.

If we're just calculating the time, she's definitely been up for more than ten hours. Could it be that she was disturbed in the middle of the night and didn't get enough rest? Or maybe she just overslept...