A Bite of Douluo Continent

The system was surprisingly reliable in this situation, and quickly found a solution for him.

Upon hearing this, Qi Han nodded in satisfaction.

Hmm...that way he can eat the pork cracklings without worry!

Compared to the fat of a badger, the cracklings are much smaller in volume. The fat of a whole badger can only be made into a plate of cracklings in the end. Qi Han carefully put the rendered badger fat away and then began to enjoy it.

"belch."

I couldn't resist and finished the whole plate of pork cracklings.

To be honest, eating pork cracklings directly would definitely be a bit greasy, but sprinkling them with chili powder completely eliminates that feeling.

So, is chili powder yyds?

"System, if you help me digest, it shouldn't make me gain weight, right?"

Touching his handsome face, Qi Han began to feel anxious about his appearance.

【Won't.】

Okay, that's good.

Qi Han was satisfied and turned his attention to the remaining ingredients.

What should we eat next...?

Chapter Thirty-Nine: The First Self-Created Recipe

Badgers are truly a treasure trove of resources.

Qi Han tried all the other parts of the badger. Except for the badger skin, which was a little different from what he had expected, becoming hard and having a strange smell when heated, the other parts were more delicious than Qi Han had imagined.

After some attempts, Qi Han finally focused his attention on three parts of the badger: its large intestine, ribs, and brain.

Badger intestines differ from pig intestines. Because they feed on fruits and honey, badger intestines, while having the same unique flavor as pig intestines, have a subtle fruity and honey aroma. This flavor dilutes the unique taste of the intestines, making them more palatable to ordinary diners.

After all, not all diners like the unique taste of pork intestines.

Badger meat is already very tender, and the ribs are probably the most tender part of the badger. They have a dense marbling pattern and are both lean and fatty. They can be easily grilled to achieve a tender and juicy texture.

The delicate fruity aroma blends perfectly with the rich meat juices; the deliciousness is unforgettable after just one taste.

The badger's brain was the biggest surprise for Qi Han.

It has a rich aroma, a smooth texture, and is fragrant but not greasy, and oily but not fatty.

The badger's brain perfectly embodies these sixteen characters. Qi Han simply added some seasonings to make a foil-baked brain dish, which brought a completely new and delicious experience.

Of course, if Qi Han were to choose this part as the raw material for a one-star recipe, he would need to consider another issue.

The original inhabitants of Douluo Continent have never eaten pig brains. In their view, such an act is extremely evil. If they cannot give up this prejudice, this dish would probably attract a lot of protests if it were placed in a small shop.

Of course, Qi Han quickly put such concerns aside. In his opinion, such delicious brain flowers were enough to make the stubborn people of Douluo Continent abandon their prejudices.

As for which part of the body to use to create the recipe, Qi Han said that only children make choices.

I, Qi Han, want them all!

During the mission, you can create a variety of recipes and choose the one with the highest rating to give to the system as a reward.

What's wrong with creating a few more?

After making his selection, Qi Han left the system space with a thought.

I spent almost a day in the system space, making various attempts, but I only spent less than an hour in the outside world.

At this pace, Qi Han is confident that he can create a one-star recipe within six days.

Well, including the four days for travel, it takes exactly ten days.

However, the most urgent task at hand is to catch another badger.

Badger, danger!

Badgers are not very strong fighters, so Qi Han is not in much danger dealing with them. However, badgers are extremely agile in the forest and will climb trees at the drop of a hat, which increases the difficulty of hunting them.

It took Qi Han more than ten minutes to chase the first badger before he found an opportunity to kill it with a single blow.

When Qi Han returned to the system space and threw a badger onto the chopping board, he also had a large bundle in his hand.

The bundle was also placed on the cutting board and opened, revealing various wild vegetables, mushrooms, and fruits inside.

With a complete selection of ingredients available, there's no risk of food being wasted or buried, and friends and family will all come over for a meal.

The ingredients he picked along the way were all labeled as non-toxic in the food encyclopedia, and all had very good taste reviews.

On the one hand, he wanted to try these mountain delicacies he had never eaten before; on the other hand, he mainly wanted to see if there were any good things that could be cooked together with badger.

Dividing the ingredients into small portions and cooking them little by little is a much slower and more meticulous process than simply tasting them.

Fortunately, Qi Han's sense of taste was much more sensitive than others in his previous life, perhaps it was innate, and this talent seems to have been preserved in Douluo Continent.

He can easily distinguish the subtle differences in flavor between ingredients, thus determining how to combine them to create a more delicious dish.

For readers like you, the reaction might be: "This is delicious," "That is delicious," "They are all delicious."

In the end, Qi Han completely defeated the badger again, but this time he had a confident smile on his face.

found it.

He has found the perfect combination; all he needs to do is keep practicing and finding that perfect approach.

This process is destined to be difficult. After all, even learning a one-star recipe still requires him to practice more than a hundred times, let alone creating one himself. This trial and error process will only take longer.

He needs to practice many times to fully master the control of heat, the timing of using ingredients, and the methods of food preparation.

Leaving the system space, Qi Han no longer blindly searched for ingredients. After hunting a badger, he found several ingredients he needed and re-entered the system space.

Although he chose three ingredients—badger intestines, ribs, and brains—as the raw materials for his one-star recipe, it's impossible for him to research three one-star recipes at the same time, since you can't get fat overnight.

Qi Han chose spare ribs first, since they were the safest option among the three ingredients.

Step outside the system space to hunt badgers.

Enter the system space to create a recipe.

This process repeats itself continuously.

Each time he dealt with a badger, Qi Han would leave behind its large intestine and brain, which he would then save to the system.

Thanks to the system's advanced technology, they will not rot or spoil, and will always remain in their freshest state.

This also means that when trying to make pig brains and large intestines later, Qi Han will no longer need to obtain raw materials so frequently, and can use pre-processed ones, saving a lot of time.

As night fell, the Soul Beast Forest became dangerous, so Qi Han practiced the "Hidden Sheep in Fish Belly" technique in the system space, waiting for the sun to rise again.

Time passed by little by little.

...

"System, what about this time?"

This was already the umpteenth time Qi Han had asked the system.

Two days ago, he felt that his dishes had reached the level of a one-star recipe, and excitedly asked the system to evaluate them, but the system refused.

The system's reasoning was simple: this recipe has room for improvement and therefore cannot be included, so it will not be rated.

However, while the system said there was room for further improvement, it didn't tell Qi Han where to start improving. Because of this, Qi Han could only try again and again.

This time, Qi Han didn't have much hope when he asked, but the system didn't refuse as before, instead falling silent.

After a long silence, a cold, icy voice echoed throughout the training space.

[Congratulations, host, on successfully creating your own recipe. This recipe has been rated as a one-star recipe by the system, with a score of 63 points. Please name the recipe.]

"A name for it?" Qi Han recovered from his surprise and smiled. "Pan-fried Honey Ribs".

[One-star recipe: Pan-fried Honey-glazed Ribs, successfully recorded!]

Chapter Forty Pan-fried Honey Ribs

After putting in so much effort and spending four whole days, Qi Han finally created a one-star recipe that met the system's requirements. He was filled with pride, so he decided...

Do it again.

Take a small piece of solidified badger fat, scoop out the pulp of a whole honey fruit from the Kalai Forest, and put them together in a heated frying pan.

Honey avocado is a fruit that resembles avocado in appearance, with waxy flesh, but its taste is completely different from that of avocado. It has a unique flavor that is a mixture of fruit aroma and honey sweetness.

When scalded by the hot oil, the solidified badger fat quickly melted into a thin film, remaining at the bottom of the pan.

With badger fat as a medium, the pulp of the beeswax fruit slowly melts, eventually turning into a light yellow, slightly viscous liquid.

A rich aroma of fruit, honey, and badger fat mingled together and instantly wafted from the pan under the heat.

Cut a palm-sized piece of rib along the muscle fibers, pat dry with kitchen paper, and then carefully place the rib into the pan with tongs. The moment the rib hit the pan, a crisp and pleasant sizzling sound rang out.

Take out a few sprigs of rosemary and replace the garlic cloves with a type of fern from the Kalai Forest. Place both next to the ribs. Occasionally, scoop up hot oil mixed with the aroma of rosemary and fern and pour it over the top side of the ribs. Once the bottom side quickly undergoes the Maillard reaction and turns light brown with a rich aroma, Qi Han quickly flips it over, and the pleasant sizzling sound rings out again.

After being turned several times, the ribs turned an enticing dark brown on both sides, which was a sign that the Maillard reaction had been fully completed. At this point, the aroma of the meat reached its peak, mixed with the sweetness of fruit. The complex and layered flavors invaded Qi Han's sense of smell, and the fragrance was intoxicating.

At this point, Qi Han picked up the ribs, stood them upright in the pan, and adjusted their position from time to time to ensure that the sides of the ribs were evenly cooked and turned the same dark brown color as both sides. This was to seal the edges of the ribs.

Qi Han cut the ribs to a thickness of one finger, and sealing the edges is necessary. This operation allows the surface of the ribs to be tightly wrapped with an extra layer of "coating," making the surface layer of rib meat firmer. This not only brings a richer taste experience but also locks in the heat and juices.

After finishing the edge sealing, Qi Han placed the ribs on the metal filter screen to the side, a hint of emotion on his face.

The crucial step of resting the meat was precisely the link that Qi Han had previously overlooked.

When grilling the ribs, Qi Han imitated the steak grilling process from his previous life, but since he was not a chef, he was not particularly familiar with the steak grilling process and forgot such an important step.

The surface of the steak needs to be seared over high heat until it is hard, but steaks are often frozen before searing. As a result, the surface of the steak is hardened, but the heat cannot reach the inside of the steak, and the center is still cold.

Continuing to fry will allow the heat to penetrate to the center, but this will also cause another problem: the surface parts will become overcooked and inedible.

Therefore, the practice of "stir-frying meat" came into being.

Let the steak that has been fully seared sit for a few minutes. The hardened surface of the meat will lock in the heat, which will then spread to the center, eventually achieving a uniform temperature inside and out.

During this process, the blood from the center will seep out of the steak through the muscle fibers and gaps.

The inside of the rested steak remains a tender red color, juicy and tender without the fishy smell of raw meat.