Adventurers Are Obsessed With My Cooking

Episode 75. The first one is a bummer!

[World resident ‘Melissa Bluebunny’ has been appointed as a new assistant.]

[The subclass of world resident ‘Melissa Bluebunny’ has been changed to Apprentice Chef.]

[World resident ‘Mumu Rainbow’ has been appointed as a new assistant.]

[The subclass of World Resident ‘Mumu Rainbow’ has been changed to Apprentice Chef.]

[World resident ‘Nadia Lalarosa’ has been appointed as a new assistant.]

[World resident ‘Nadia Lalarosa’ subclass has been changed from Adventurer’s Guild Receptionist to Apprentice Chef.]

I appointed the guys I wanted as assistants in turn.

However, a little trouble occurred at the end.

“Miss Nadia?”

“Yes?”

“The subclass… Went from being a receptionist to an apprentice cook…”

“Ah, it’s okay. I was trying to quit anyway.”

“What?”

A hairy boy suddenly cut into our conversation.

“You quit?”

“Mister…? Why are you so surprised?”

“Because it’s sudden. Why are you quitting?”

“No… Now that I’ve reached a certain age… I have to prepare for marriage soon…”

Nadia scrutinized her hairy eyes as she spoke.

But isn’t this stupid hairy guy completely oblivious?

Just looking at it, it looks like this is going to be a bridal class.

Against you.

I became very suspicious of the relationship between the two.

If a woman is like that, she has been appealing quite a bit, but Hairy Boy was surprised as if she was hearing it for the first time.

‘Well, it’s a matter for the two of them to decide on their own.’

I sneaked away from the two people who were having a heated conversation.

Because I didn’t want to be interested in other people’s love affairs.

However, there seemed to be one person who was the opposite.

Lemon slinked away and listened to their conversation with his ears pricked up.

“Lemon!”

“Huh? Ah, yes.”

“At times like this, it’s polite to avoid the seat.”

“I know!”

“Let’s go, I’ll make you something delicious.”

“…?”

Before teaching the newly appointed assistants, I plan to have lunch first.

“Assistants! First of all, watch me with your own eyes. Watching is also learning.”

“What are you going to make? Taco? Bulgogi? Rice bowl?”

“Fried!”

“Oooh! New menu again?”

I bought a lot of oil suitable for frying this time, so of course I plan to try frying this and that.

It’s not for nothing that people say that fried shoes are delicious.

“First of all, it’s my first time making a menu, so there will be trial and error. Think of the entire process as studying.”

“Yes!”

“I will.”

Several tables were set up, and dozens of bowls were taken out and lined up on them.

Then, flour and water were added by adjusting the amount for each bowl.

I plan to mix some with potato starch, and try using all the grain flour I have.

From such a dough to a thin dough, various versions of batter for fried batter were completed.

“I saw this when you were making it!”

“Yeah. It’s similar, right? But this is the batter to coat the meat with as a deep-fried batter.”

“Do you dress the meat?”

Laughter erupted at Melissa’s question.

“If you fry just the meat, the oil may splatter due to the moisture contained in the meat, and the fried meat may become dry and hard. It is easy to burn.”

“Ohh…”

“Now, first, this is enough dough…”

He took out the high oak meat.

The first part to use is the sirloin.

Since it is a low-fat cut, it would be suitable for frying.

I deliberately chose this part because I thought it would be too greasy if it was oil + fat.

‘I think I’ve seen people frying and eating pork belly somewhere… But I’ll make it slowly next time.’

Season the meat with salt and pepper beforehand.

Wipe off the blood and the water that seeped out from the salt, and cut it into bite-sized pieces.

The pork cut into rectangles was piled up like a mountain in an instant.

Now, my sword skills have improved enough to be called a craftsman.

“Wow…”

“Awesome man!”

“You must have been a really great cook…?”

Not only the children but also Nadia, who showed up late, burst into admiration.

It seemed that the conversation with the hairy boy had ended before he knew it.

“Now, we’re going to dip this cut meat in batter and coat it. Then lightly dip it into the boiling oil! The point here is to put it gently so that the oil doesn’t splatter. The boiling oil is very hot and can burn you, so always You have to be careful.”

“Yes!”

“Of course!”

Dropped a piece of high oak meat coated in batter into the boiling oil.

Sizzling…

The meat swims in the oil, emitting huge bubbles.

I must have become a proficient cook by now, and I seemed to know the approximate temperature just by looking at the speed at which the dough in the boiling oil rises.

Although I learned it a few days ago at Miri Fallon’s famous restaurant.

Anyway, thanks to that, there won’t be any unfortunate incidents where the first dish in front of the assistants fails.

“Now, if the oil temperature is too hot here, the fries will burn, and if it is too low, it will take a long time to cook. So you have to learn to find and maintain the right temperature.”

“There’s a lot to think about.”

“Of course. It takes a lot of work to make delicious dishes.”

“Yes!”

After confirming that the temperature was right, I put a lot of meat coated in batter into the pot.

Shortly after sinking to the bottom of the pot, the fried meat floated up and began to swim on top of the oil with air bubbles.

“In this situation, you have to knock the dough apart like this so that the dough doesn’t stick to each other.”

“Ooh!”

“Huh? It seems to be getting bigger and bigger!”

How long has it been since you put the meat into the boiling oil?

It is beginning to show signs of completion.

“You can take it out when the batter looks moderately cooked. If you’re not sure, just take one out…”

I took out one tempura with long wooden chopsticks and cut it with a knife.

“Is it cooked to the inside? You can take it out at this level.”

I took out one of Cathy’s cooking utensils, a metal sieve, and scooped out the tempura in the oil pan at once.

“Wait until the oil drains down enough. It’s really greasy when there’s a lot of oil on the tempura.”

I don’t think it’s bad to cook while explaining one by one.

Do you feel like reviewing?

“Now, the fried rum is complete!”

Heaps of fried tempura, brushed off oil, are placed in a huge wooden bowl.

Pure white seaweed rises, and the savory aroma unique to tempura stimulates the appetite.

Everyone watching swallows their mouths.

I picked up one of the topmost tempura with wooden chopsticks and blew on it.

Since it was just fried, it was very hot, so I needed to be careful.

After cooling down for a while, I put the whole thing in my mouth.

“Hmm…”

Oh, how long has it been since this taste?

I made it myself, but I couldn’t help but be moved.

There is no fishy smell unique to pork, it is not too tough, and it is fun to chew in moderation.

The fries were also crispy, but not too hard either.

‘Tempura should be eaten while still hot.’

It’s so delicious that it doesn’t even need sauce.

Probably because the bottom was properly seasoned.

How about the faint scent of pepper that seeps in between.

There is no particular delicacy.

“Ah… Mister…?”

“Give me Melissa. I want to eat Melissa too…”

“Chef… Who are you kidding? Let me taste it too!”

I can’t hear. I can’t hear.

“I’m sorry everyone, but it’s not finished yet. The sauce is the life of sweet and sour pork.”

“Ta, sweet and sour pork?”

“Yeah. So, do you know what this is?”

“I thought it was just fried…”

“Just by looking at it, it’s tangsuyuk. That’s what it looks like.”

“Heuk. How do you know my favorite Chinese dish is sweet and sour pork…”

The hairy boy made a strange noise, but he moderately ignored it.

However, I had to nod my head at Lemon’s remarks that followed.

“It takes a while to make the sauce! I’ll dip it in soy sauce, so let’s eat it quickly… Please do it.”

“Hmm…That’s it too.”

I took out the flavored soy sauce that I had prepared in advance and used for dipping the pancakes.

Then he picked up another tempura and dipped it in the soy sauce to taste it.

“Um… Well, this isn’t bad either. Would you like to eat some of this?”

From noble mtl dot com

“Yes!”

“I want to eat! Melissa is hungry!”

“Please… Please let me taste it too.”

“Is that delicious?”

I smiled and handed them tempura and soy sauce to eat.

“Kyaa- The scent is crazy.”

“Oh, it’s chewy!”

“What’s the name of this dish? Tangsuk?”

“Don’t eat too much! We haven’t made real sweet and sour pork yet!”

I started making the source right away.

* * *

‘It’s a real challenge from now on.’

Sweet and sour pork sauce.

As each Chinese restaurant has a different taste, I should be able to make it my own way.

But you can never look at it lightly.

Will I be able to recreate the consistency that is good for dipping and eating?

‘There is potato starch, but…’

I know that starch, vinegar, various fruits and onions are used, but trial and error are inevitable as it is the first time.

‘I’m just trying something.’

I think starch syrup will also go in, but you can replace it with sugar water.

Did you add soy sauce?

First of all, I tried it in various ways.

How long has it been?

I also had to repeat a few failures, but I was able to complete it in the end.

‘Ah, this sourness. That’s it!’

I exclaimed.

“Everybody stop stop!”

The guys with their mouths full of tempura turn their heads toward me all at once.

All around the mouth are covered in slippery oil.

But if you’ve ever eaten sweet and sour pork, there’s no way you’re going to get upset just by dipping it in soy sauce.

Lemon and Hairy’s eyes full of anticipation.

I declared with a smile.

“Because the sauce is complete!”

But there was still one problem.

Do you eat or drink?

From my point of view, I want to make it into a fan.

Because that’s how it feels like a dish is complete.

However, I plan to consider my taste.

However, the first tasting should be done with a stick.

Because I will complete it like that.

I put the cooled fries back on the frying pan and slowly stir-fry them. After confirming that the heat was rising, I poured the freshly made sauce on top.

Chii Ik-

Then, as if cooking at a Chinese restaurant, I waved the pen up and down to allow the sauce to penetrate between the fries.

‘Would you like to have a wok? I want to try making fried rice too.’

After a while, I turned off the fire in the permanent brazier and served the hot water from the pen beautifully on a plate.

Pure white seaweed rising up.

That’s how it was completed.

My first sweet and sour pork.