Chitose Natsume nodded, the corners of her mouth inadvertently curving into a slight smile.
Finally, she pulled her younger sister, Chitose Orie, and left the Izakaya together.
"Ding-dong."
"Host successfully signed in once."
"Ding-dong, congratulations to the host for obtaining the special recipe 'Jade Flute, Who Hears the Plum Blossoms Falling??', the special recipe 'Yunlong Fried Shrimp', and ingredients: 20 jin of beef loin, 20 jin of deer leg meat, 20 jin of rabbit meat, 5 pig ear tips, and 50 jin of lamb rump."
Just like that, the Izakaya officially closed, and the system's sign-in reward finally appeared again!
First.
Special recipe, Jade Flute, Who Hears the Plum Blossoms Falling??.
This dish has a similar ingenious quality to the Twenty-Four Bridges, Moonlit Night from last time.
It is an enhanced version of seared beef strips, made primarily with beef loin, and supplemented with lamb rump, pig ear meat, and deer and rabbit meat, totaling 5 types of animal meat mixed together.
This dish has a very magical aspect: when any two meats are eaten together, they surprisingly taste like one flavor.
There are a total of 25 variations, corresponding to the five-by-five plum blossom number, and because the dish's shape resembles a flute, it is named:
Jade Flute, Who Hears the Plum Blossoms Falling??.
A gourmet might not necessarily be a good cook, but a skilled chef is definitely a skilled gourmet.
In the plot of "The Legend of the Condor Heroes," when Huang Rong first appeared, she was disguised as a beggar and was looked down upon by the waiter in a restaurant.
Fortunately, the young rich man Guo Jing was willing to treat her to a meal, but she was truly not polite, first ordering "four dried fruits, four fresh fruits, two salted and sour, and four candied fruits" as pre-meal desserts.
When it was time for the main meal, she ordered eight dishes for drinks, twelve dishes for rice, and eight kinds of dim sum in one breath.
Hmm!
Putting aside everything else.
Just from her ability to specifically name the varieties of fruits and candied fruits.
One can understand that in terms of culinary knowledge, she indeed surpassed many ordinary people.
This also explains why the dish she made, [Jade Flute, Who Hears the Plum Blossoms Falling??], was so beloved by Hong Qigong!
Yunlong Fried Shrimp.
As the name suggests, a dish with shrimp as the main ingredient.
The Battle of the Three Lobsters is one of the most classic storylines in cooking master boy.
Liu Maoxing's Yunlong Fried Shrimp dish involved wrapping a layer of fried tofu skin between the shrimp and the batter, cleverly sealing the seasoning sauce within the shrimp body so it wouldn't flow out during frying, creating an explosive juicy effect when eaten.
Ultimately, it was this unexpected effect that successfully defeated the Golden Mask Man's Fried Phoenix Tail Shrimp!
Although the probability of obtaining two special recipes at the same time is not zero.
But when it was truly presented to Sosuke, he still couldn't help but feel a little excited inside.
Then, to hold a welcome party for Kakizaki Taki, who had just become the second official employee, Sosuke, after his excitement, planned to prepare oxtail stew.
Before starting.
First, wash all the vegetables thoroughly.
Dice the carrots, onions, and parsley, and mince the garlic.
Wash the purchased oxtail several times, then use kitchen paper to absorb excess moisture from the oxtail, sprinkle with an appropriate amount of salt and black pepper, and massage it to ensure the salt and black pepper are evenly coated.
Next, it's time to pan-fry the oxtail.
Before frying, first coat the marinated oxtail in flour.
Getting the oxtail to stick to the flour here is a very learned skill.
Once the oxtail is seared, first pour the diced onions and minced garlic into the pot and stir-fry.
After sautéing until fragrant, add the carrots and celery to the pot and stir-fry until the vegetables soften, then add a spoonful of tomato paste and continue to stir-fry.
After all the vegetables are stir-fried, pour in 300 ml of red wine, then 250 ml of High Soup, and stir.
Place the seared oxtail back into the pot, add herbs like thyme, bay leaves, and rosemary, and bring the sauce to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer slowly.
When plating, place some vegetables on the side, and a perfectly balanced oxtail stew, combining meat and vegetables, is complete!
Upon closer inspection.
The color of the oxtail stew was incredibly appealing.
The carefully cooked oxtail presented a deep, rich red, complementing the thick sauce perfectly.
The meat on the oxtail had clear, distinct textures, making it evident at a glance that it was of superior quality.
This color was partly due to the oxtail's inherent meat quality and partly attributed to the various spices and seasonings used during the cooking process.
"Sosuke, are we eating this later?"
Kobayashi Rindo, who had not yet left, was almost crying from craving!
"Mm!"
Sosuke just grunted softly.
Then, he rolled his eyes exasperatedly and said to her, "I say, you're quite shameless. It's past 2 AM, and you still don't want to leave the Izakaya."
"Hehehe, it's just that I'm not full yet…"
Upon hearing this, Kobayashi Rindo's beautiful little face immediately flushed, and she herself felt that such behavior was indeed quite shameless.
After all, in an Izakaya, there's a rule that customers can order freely, but there's also a rule that all customers must leave when it's closing time. Yet, she stubbornly refused to go, putting Sosuke in a difficult position!
Fortunately, in the end, Sosuke didn't dwell on it too much; he even asked her to stay and help organize a welcome party for Kakizaki Taki.
"Sosuke, can I eat first?"
Looking at the oxtail stew in the pot, Kobayashi Rindo couldn't help but swallow, asking expectantly.
Sosuke didn't say anything, which was taken as silent consent.
So.
The gluttonous Kobayashi Rindo.
First scooped a small bowl of oxtail stew and savored it carefully.
In terms of taste, one could first clearly perceive the umami of the oxtail, a rich and natural flavor from the beef itself.
At the same time, after being stewed, the oxtail meat became extremely tender and melted in the mouth.
"Huh?"
"It seems… the taste of the oxtail stew…"
Kobayashi Rindo blinked, and then at that moment, an even richer flavor quickly spread in her mouth.
Clearly, she was right; the flavor of the oxtail stew was not limited to that.
The various spices and seasonings used in the cooking process, such as tomato paste, red wine, bay leaves, and star anise, added more layers to this dish.
Especially the richness of thyme and red wine made the overall flavor of the dish even more diverse.
At the same time, the addition of vegetables like onions, carrots, and potatoes added a refreshing texture to this dish. (End of Chapter)
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