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墨書 Inktalez
Wuyuan Star truly lives up to its reputation, with lightning-fast delivery for online shopping. As long as you are not in the Training Zone of Wuyuan Star, deliveries can arrive within ten minutes.
To explain the Training Zone a bit, it is one of the unique areas of Wuyuan Star, where the original state of nature is preserved to the greatest extent. Various plants and animals have been introduced here for students to conduct practical exercises.
Students can usually complete gathering tasks or embark on team adventures for preliminary training in this area. The Training Zone is quite large, occupying one-third of Wuyuan Star, which is more than twice the size of the campus area.
The geography of Wuyuan Star can be described as surrounded by mountains on three sides and bordered by water on one side. All universities are concentrated in the campus area, while the Training Zone encircles it.
After Lin selected the materials and processed some raw ingredients, he prepared to cook a "thank-you dinner" for Xing Shifang. Because of the gratitude involved, Lin put considerable effort into this meal.
The ingredients in Wuyuan Star are rich in regional characteristics due to its mountainous surroundings, providing a variety of fresh vegetables and various fish from the large freshwater lake.
Lin planned to make "Three Vegetables, Two Meats, and One Soup," starting with three vegetable dishes: Scallion Platter, Inconsistent, and Refreshing Greens.
The Scallion Platter is a Western-style dish that has evolved from French cuisine, using the locally famous Golden Scallion. This Golden Scallion differs from scallions found elsewhere because its leaves turn golden at maturity.
Due to the distinct flavors of the white part of the scallion, green leaves, and golden tips, Lin used these three parts to create different components for the Scallion Platter.
The white part was made into layered Scallion Pancakes. The chopped scallion whites were mixed with dough and eggs, then pan-fried into palm-sized pancakes for the left side of the platter.
In the center, Lin extracted juice from the green scallion leaves and mixed it with other ingredients to create Scallion Sauce. The thick Scallion Sauce was drizzled over the plate, making it both visually appealing and delicious.
Finally, he filled the golden scallion tips with chunks of beef and slow-cooked them until the beef was medium-rare before plating.
This dish emphasizes a harmonious combination of flavors. The scallion tips paired with scallion sauce and served with fragrant pancakes create a subtle scallion aroma that intensifies gradually. When it reaches its peak flavor, the richness of the beef balances out the scallion fragrance without overwhelming it, preventing any feeling of greasiness.
The main ingredients for the dish are local large potatoes, Horned Root, and Mountain Strip, all of which have similar textures. They are shredded, stir-fried, and plated, then drizzled separately with Seafood Sauce and Spicy Sauce to create two extreme flavors.
Refreshing Greens are much simpler. Cucumber, Red Melon, Luffa, and Long Melon are diced. Although their flavors differ, they are all crisp and light, making them easy to blend together. They are tossed in Secret Garlic Sauce for a refreshing dish.
These three vegetarian dishes are quite simple; the preparation process for vegetarian dishes is not extensive. Lin only handled the initial processing and waited until the meat dishes were almost ready before finishing them.
For this family dinner, Lin places great importance on the order in which the dishes are served. If there is too long of an interval between dishes being served, it can lead to a loss of flavor, which is a serious mistake that Lin does not allow to happen.
The two meat dishes are the stars of the dinner, using two rare local ingredients. One is a beast known as Dragon Eater. This creature is peculiar; it is about the size of a rabbit but particularly edible, primarily herbivorous with occasional meat consumption.
The life of a Dragon Eater can be described in two words: eat and run. They are either eating or on their way to eat something. Therefore, aside from eating, they have a significant amount of physical activity, resulting in tender and flavorful meat.
For this tender meat, Lin chose to prepare it braised. It was his first time working with this ingredient, so he opted for familiar Chinese cooking methods to ensure better control.
Aside from the braised Dragon Eater, there must be fish as well because the campus area is surrounded by mountains on three sides and bordered by water on one side. This water is not oceanic but rather a vast freshwater lake teeming with various fish known for their delicious flesh.
Mouth Eel is a famous local fish that lives in shallow waters and enjoys foraging in the mud, hence its name. It feeds on fish and shrimp, boasting exceptional meat quality; however, due to its muddy taste being hard to remove, few can prepare it well. It’s delicious but difficult to find high-quality versions.
This dish poses no challenge for Chef Lin; his specialty is Flaming Wine Steamed. This technique is his secret method for removing fishy odors and was a recipe he acquired in his previous life.
First, he uses high-proof white wine for steaming until the aroma permeates the fish completely, naturally eliminating any fishy smell. Then he adds supplementary ingredients for further steaming to create a dish that perfectly preserves the fresh taste of the fish without any unpleasant odor.
Both meat dishes reflect Lin's careful consideration in terms of ingredient selection and cooking techniques, striving for excellence.
For the final soup course, Lin fully utilized local ingredients with a dish named Seasonal Vegetable Pearl Soup. It features five unique seasonal vegetables from the area combined with fine dough to create a noodle soup.
The noodle soup originally has no flavor, but the addition of vegetables brings various aromas, allowing the soup to become fragrant while the original blandness highlights the freshness of the seasonal vegetables, creating a harmonious balance.
Seasonal Vegetable Pearl Soup is a highly versatile dish; it can reflect the cook's mood, influencing the flavor of the soup, making it perfect for this moment.
After mentally reviewing the preparation methods for these dishes, Lin Xin felt confident. He arranged the ingredients in front of him, took a deep breath, and slowly closed his eyes, reaching out to touch the ingredients.
Astrology activated!
This was Lin's first time using the Astrology skill. It evolved from Ink Projection and should be fundamentally similar, still allowing Lin to simulate the steps for handling the ingredients.
The moment the skill activated, Lin's mind shook violently, blanking out as he entered a state akin to "sudden enlightenment," though it wasn't true enlightenment; it could be called pseudo-enlightenment.
The blank world lasted only a moment before an eerie blackness spread from one corner, a deep black like a night sky enveloping Lin's mind.
This was reminiscent of the ink rendering from Ink Projection; indeed, they were skills from the same source.
Soon, Lin's mental world turned pitch black, starkly contrasting with the earlier white paper world. He was momentarily stunned; this tranquil darkness left him puzzled.
Before Lin could ponder further, a strong white light suddenly flashed in the black world, followed by red, purple, orange, and green—brilliant and dazzling!
Lin couldn't see what was happening; he only felt a bright flash before him. He could no longer see as strange changes unfolded above the night sky.
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