[Culinary Essence]: Simmer over a low fire to stimulate the taste of nature. Dendro Slime condensate carries a unique grassy aroma; stewing it with Mushrooms can fully bring out their umami. The addition of Sumeru Rose dew adds a faint floral fragrance, elevating the layers of the entire soup.
[Flavor]: The soup is thick and smooth, filled with the fresh scent of a forest after rain and the deliciousness of Mushrooms. The Dendro element brings a sense of vibrant vitality; it is a gentle dish that nourishes both body and mind.
(Relatively speaking, this dish might be one of the Melusine delicacies most acceptable to humans, as long as the unique texture of the condensate is ignored.)
[Chapter Two: The Charm of Dim Sum]
*1. Honey Mille-Feuille
[Ingredients]: valberry nectar (appropriate amount), crystal core (ground into fine powder), Flour, butter, Slime condensate (Anemo or Geo is best, added to the Flour), bird eggs.
[Culinary Essence]: The key lies in the alternating layers of dough as thin as a cicada's wing and the honey filling. The addition of crystal core powder makes the mille-feuille shimmer under light and brings a pleasant, subtle graininess (which might be a challenge for humans); the Slime condensate gives the dough more elasticity and a unique transparent quality.
[Flavor]: Sweet; the fragrance of honey combines with the faint elemental aura of the crystal core. The texture is layered, both crispy and possessing a wonderful toughness brought by the condensate. For Melusines, this is a blissful dessert, a peak masterpiece of afternoon tea worth savoring slowly.
(Note: Humans trying this must ensure their dental health; my... Fontaine friend once witnessed a human experience a brief "dizziness of happiness" after tasting it.)
*2. Ore Spicy Crackers
[Ingredients]: Zhongli (small amount, for flavoring), jueyun chili fragments (or any crispy mineral fragments), Flour, water, a little salt.
[Culinary Essence]: Incorporate ground Zhongli powder into the dough, then add jueyun chili fragments of varying sizes (adjust according to personal preference), and bake until the crackers are crispy. The mineral fragments are crucial; they provide an irreplaceable crunchy texture.
[Flavor]: Upon entry, there is first the toasted aroma of the cracker and the slight heat of the jueyun chili, followed immediately by the "crunch" when biting into the mineral fragments. jueyun chili itself is slightly sweet and cool, forming a wonderful contrast with the spiciness of the chili. This is a Melusine's teething snack and mineral supplement, providing a strong sense of satiety.
(Warning: Humans should not attempt to ingest the mineral parts unless you possess a Melusine-like digestive system. Consider substituting with crushed nuts, though the flavor will be vastly different.)
*3. Drifting Qingxin (Hydro Slime and Qingxin Stir-fried Eggs)
[Ingredients]: Hydro Slime condensate, Qingxin petals, bird eggs, a little rock salt.
[Culinary Essence]: Pursuing the ultimate refreshing and elemental feel. The Slime condensate is not used as a thickener but as the primary liquid component mixed with the egg wash, giving the stir-fried eggs a moist, translucent texture. Qingxin petals are tossed in at the end, using residual heat to stimulate their fragrance. The cooking must be fast to maintain the tenderness of the condensate and the color of the flowers.
[Flavor]: The texture is exceptionally moist and tender, with the unique sweetness of pure hydro elements. The faint scent of Qingxin lingers throughout, as if tasting a cloud or a mouthful of spring water. For Melusines, this is a light meal to replenish hydro elements, especially suitable for hot weather.
(Human Perspective: Might find it too bland and possessing a "raw water" sensation, but perhaps suitable for diners pursuing ultimate health?)
*4. Conch Star-Fragment Soup (Melusine version of "Seafood Bisque")
[Ingredients]: Seagrass (the more the better, any variety), Starconch (crushed with shells), dundun peach (to add fruity sweetness), Fish (any variety).
[Culinary Essence]: Throw all ingredients into a large pot and simmer for a long time until the Seagrass dissolves and the fresh aroma of the Starconch shells is fully released into the soup. The soup will gradually thicken and turn a deep green; the essence lies in the satisfaction of stewing all the ocean's gifts in one pot.
[How is the Flavor]: It has it all—color, aroma, and taste—and the flavor is complex and rich, full of the ocean's saltiness and an unexpected hint of sweetness from the dundun peach. Among them, the shell fragments provide a unique texture (Warning again: Humans do not eat hard shells). The soup is viscous, full of minerals and Seagrass fiber. This is the Melusine version of "Seafood Bisque," nutritionally complete; one bowl will keep you full for two and a half days.
*5. Sweet, Springy, and Smooth Jelly (Frostflower Slime)
[Ingredients]: frostflower petal, Cryo Slime condensate, Berry, Mint, a little sugar.
[Culinary Essence]: Utilize the natural coagulation properties of Cryo Slime condensate to make a refreshing jelly that requires no gelatin. Embed frostflower petals and Berries within it; the Cryo Element power of the condensate itself can maintain the jelly's icy texture for a long time. It is a Melusine's holy grail for heat relief in summer.
[How is the Flavor]: Chilling to the core, with a springy and smooth texture. The frostflower brings a lasting coolness and floral fragrance, with the sweet and sour of Berries interspersed. For Melusines, this is not just a dessert, but an effective way of physical cooling.
(Human consumption notes: May be too cold, causing gastrointestinal discomfort. But as an iced treat, it might have a market after modification.)
*6. Sweet and Salty Double Echo
[Ingredients]: cranesbill, valberry nectar (appropriate amount), salt,
[Culinary Essence]: A fusion of sweet and salty. Brush a whole cranesbill with a thick layer of valberry nectar and roast it directly over a fire or in a furnace until the skin caramelizes and the inside is soft and waxy. The unique, alluring sweet fragrance of valberry nectar will penetrate every fiber of the cranesbill.
[Flavor]: The skin is sweet and crispy, while the inside is soft, waxy, and savory. The complex sweetness of the valberry nectar forms a strong contrast with the cranesbill's own light saltiness, yet they are unexpectedly harmonious. This combination of sweet and salty with rich textures is deeply loved by Melusines.
(Human evaluations may be polarized: either finding it heavenly or completely incomprehensible.)
[Afterword]:
Recording these extraordinary recipes is not to encourage imitation, but to showcase the wonder of gourmet food. Thanks to that anonymous Melusine consultant for allowing us a glimpse into their world of deliciousness.
Perhaps, one day in the future, after careful modification, these unique flavors can be accepted by a wider range of diners in a safer form?
(End)
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