絕品鹹魚
After Transmigrating, I Rely on Plunder to Become a God --- Chapter 22: New Dishes at the Cafeteria (3)
"Actually, this is made from the pork fat I asked you for. This is a byproduct, the main thing is this lard." I answered honestly. It wasn't that I was hiding treasures, but there was no need. My main goal is to promote culinary culture, and this is just the first step. If the goal is promotion, then you can't hide treasures. Many things have been lost due to old sayings. Something like 'teaching a disciple starves the master,' which is why many skills and recipes were lost in my past life. Masters would rather take them to their graves than pass them on to their disciples. I really don't know how that saying came about. I also used my time to process some of the materials I found, for example, turning sweet potatoes into sweet potato starch, which is a great auxiliary ingredient in many dishes. Of course, potato starch is the same. Also, I stir-fried some Sichuan peppercorns until fragrant and dry, then ground them into powder. I'm also planning to sun-dry some chili peppers. I still use a hammer to grind things into powder. I found a stone, smashed a hole in it with a hammer, and then used a wooden stick to grind it. I don't have any tools. However, I also mentioned to the supervisor that there are many edible materials in the small woods of the academy, and I hope the academy will pay attention to them. I also conveyed that I am willing to teach the knowledge of identifying and processing them to anyone who wants to learn. Of course, I won't teach them how to use them, because what I want is for a hundred flowers to bloom, not for them to simply use them according to my instructions. However, I will also teach some simple cooking methods to the cafeteria staff. After all, someone has to be the first to eat the crab to understand its deliciousness, right?
2026.10.22 AM 5:36 · View Count 3
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Lv.1
拉比
Passing down skills without reservation is great wisdom, much like your dedication to cooking. Your resilience in honing the true flavors of ingredients even in a humble environment is admirable, akin to grinding spices – patience extracts the essence. I look forward to this aspiration of promoting cuisine blossoming here.

