[This chapter is extra because it's filler! It doesn't count towards the gift goal updates!]
(Note: Since the author is a kitchen "genius," there might be issues with the recipes. I'm writing this while looking up references, so I apologize in advance.)
(This chapter only showcases a few items; in reality, the recipes in this book are more extensive, and the people of Teyvat can see the full version.)
[Book Title]: "a bite of liyue, Part One"
[Author]: Housewife Cook
[Preface]:
What is recorded in this book includes both the ultimate flavors of ordinary households and the delicacies found at grand banquets. It is hoped that readers can follow these recipes in their own kitchens to recreate the flavors of Liyue and savor the soul of Liyue.
[Main Text]:
[Chapter One: Returning to Simplicity, the Taste of Freshness]
*1. boiled cabbage in clear broth
[Ingredients]: Fowl (taken from common birds in Teyvat), duck meat, meat (wild boar preferred), ham, matsutake mushrooms, cabbage hearts
[Cooking Essence]: This dish is a classic example of "simplicity is the ultimate sophistication." Its essence lies entirely in that bowl of top-tier clear broth, which looks as clear as plain water but actually gathers the essence of various meats. It requires simmering multiple high-quality ingredients over a low flame for a long time, then repeatedly "clearing the soup" with minced meat to absorb suspended impurities, achieving a broth that is both crystal clear and rich in flavor. Finally, take the tenderest cabbage hearts and repeatedly drench them with the hot broth until cooked, allowing them to fully absorb the savory flavor of the soup while maintaining their shape and freshness.
[Flavor]: The soup is crystal clear, yet the taste is rich and savory upon entry, with complex layers and a long-lasting aftertaste. The cabbage hearts are soft, tender, and sweet. Under the immersion of the exquisite broth, ordinary ingredients Bloom with astonishing brilliance. What seems plain on the surface actually contains the universe within; it is a showstopper dish that demonstrates a chef's true skill at a banquet.
*2. Wensi Tofu
[Ingredients]: Extremely tender tofu, ham, shiitake mushrooms, green vegetable leaves, Fowl broth
[Cooking Essence]: The art of extreme knife skills. The soft tofu, ham, shiitake mushrooms, and other ingredients must all be cut into threads as fine as hair and uniform in size, especially the tofu threads, which must be able to float distinctly in clear water. This requires the chef to be calm, steady of hand, and sharp of blade. After rinsing the cut tofu threads in clear water, gently push them into boiling Fowl broth, where they instantly form an "ink wash painting" within the soup.
[Flavor]: The soup is light and fresh, with a smooth texture. The tofu threads melt in the mouth, creating a subtle contrast with the slight chewiness and saltiness of the ham and shiitake threads. The visual enjoyment and the softness of the taste combine perfectly, making it an exquisite dish that tests a chef's patience and skill.
[Chapter Two: The Art of Meat]
*3. Crab Roe Lion's Head Meatballs
[Ingredients]: Wild boar belly (marbled), crab meat, crab roe, green vegetable hearts
[Cooking Essence]: The "fine slicing and coarse chopping" method of processing the meat is the key to ensuring the meatballs are soft but not falling apart, with a chewy interior. The pork should not be minced into a paste but rather cut into small cubes and then lightly chopped to retain a granular texture. After mixing in the crab roe and forming large meatballs, they are not deep-fried but rather "stewed" or "steamed" over a low heat until thoroughly cooked, making the meat rich, savory, and mellow.
[Flavor]: The meatballs have an extremely soft and smooth texture. The richness of the pork and the ultimate sweetness of the crab roe merge perfectly, with occasional crispness that cuts through the richness and adds fragrance. The broth is clear and exceptionally delicious, having absorbed the essence of the meatballs and crab roe, and the accompanying vegetable hearts are also soaked in the broth, making them sweet and tasty.
*4. Braised Lion's Head Meatballs
[Ingredients]: Pork belly, eggs, green onion and ginger, soy sauce, sugar, cooking wine
[Cooking Essence]: Unlike the stewed crab roe version, the braised version focuses on the rich flavor of heavy oil and dark sauce. The meatballs need to be deep-fried first to set their shape, forming a crispy outer shell to lock in the juices. Then, soy sauce, sugar, and other seasonings are added for a long period of slow braising, allowing the flavor to fully penetrate every fiber of the meatball until the sauce thickens and becomes glossy.
[Flavor]: The color is a bright and inviting red, with a savory-sweet taste and a rich aroma of soy sauce. They are crispy on the outside and tender on the inside, with abundant juices. It is a highly satisfying home-style main dish, especially suitable for pairing with rice; mixing the sauce with rice is simply divine.
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