Ray and the others chatted as they walked, arriving at the entrance of the Polar Star Dormitory before they knew it.
Withered vines crawled up the mottled walls, and the cawing of crows echoed from the old locust trees nearby.
From the outside, the building looked incredibly rundown.
However, pushing the door open and stepping inside revealed a surprisingly luxurious and elegant interior. Perhaps because it was still early and the other residents hadn't returned, the dorm was completely quiet.
"Aunt Fumio! We have a new student here for the entrance test!" Yuki Yoshino shouted the moment she stepped through the door.
"Honestly, I'm not so old that I've gone deaf!" a slow, drawling voice called out from the side. Soon after, Fumio Daimido stepped into view.
She had already been notified that two transfer students would be moving in.
She first shot Yuki an exasperated glare before shifting her gaze to Ray.
"You must be the transfer student looking to move in, right?"
"I am the warden of the Polar Star Dormitory, 'The Maria of Polar Star', Fumio Daimido."
"Of course, you can just call me Aunt Fumio."
Skipping any unnecessary pleasantries, she introduced herself and cut straight to the chase.
"Now then, let's begin the entrance cooking test!"
As for Ray's name, she had no interest in learning it unless he actually managed to pass her test.
"No problem," Ray nodded, pulling out the ingredients he had prepared from his luggage.
A crucian carp, a slab of pork fat, some dried shrimp, and eggs...
Fumio glanced at his selection and gave a curt nod.
"In that case, follow me."
With that, she turned and headed toward the communal kitchen.
Yuki Yoshino, Ryoko Sakaki, and Megumi Tadokoro immediately followed, all of them highly curious to see what kind of dish Ray would create.
...
Ray scanned the cabinets and the polished, gleaming stove.
Soy sauce, black vinegar, sugar, white pepper, scallions, ginger, and garlic—all the essential seasonings were readily available.
The rest was up to his execution.
Rolling up his sleeves, Ray placed the crucian carp on the cutting board.
The hand-sized fish shimmered with silver scales, its tail still twitching slightly.
With a swift, light tap to the head, the carp stopped moving.
Ray then scraped his fingernails against the grain of the scales, sending the fine silver flakes cascading into the sink. He pinched the gills, pulling them out effortlessly, and extracted the innards from just below the head in one smooth motion.
After a quick rinse under the tap, he set the carp on a draining rack to dry.
He placed an iron wok on the stove. The orange flames licked the bottom of the pan, and soon, a faint heat began to radiate from the metal.
Scooping up a spoonful of lard, he let it slide slowly down the edge of the wok.
The lard quickly melted upon contact with the heat, bubbling into a fine foam.
Once the oil reached the perfect temperature, he slid the carp into the wok. The moment the fish skin met the hot oil, a crisp sizzle echoed through the kitchen.
Holding the spatula, Ray gently tilted the wok, ensuring every part of the fish was evenly seared.
He didn't stop until both sides were fried to a crispy, golden brown, the savory aroma of toasted fish bones filling the air.
*Splash—*
He poured a ladle of clear water down the side of the wok. As the water hit the scorching oil, thick white steam billowed upward. Accompanied by a vigorous bubbling sound, the broth rapidly came to a rolling boil.
After skimming off the foam, he left the fried carp in the broth, tossed in two segments of scallion whites and a few slices of ginger, and drizzled in two spoonfuls of Shaoxing wine.
He then lowered the heat to let it simmer gently.
...
Taking advantage of the simmering time, Ray began preparing the fluffy puffed egg that would accompany the dish.
He took the slab of pork fat and finely minced it.
Next, he grabbed two fresh eggs, lightly tapped them against the rim of a bowl, and split the shells with his thumbs, letting the egg whites slide into one bowl.
He kept the yolks in the shells before dropping them into a separate bowl.
Picking up a whisk, Ray rapidly beat the bowl of egg whites.
With a flick of his wrist, the whisk clattered rhythmically against the bowl. The egg whites quickly frothed into fine bubbles, transitioning from translucent to a milky white, and finally puffing up like a soft cloud.
Once he could lift the whisk and form stiff, fine peaks, he poured the egg yolks in.
He stirred gently, perfectly folding the yolks into the whipped whites.
Next, he added the minced pork fat, dried shrimp, and chopped scallions into the mixture, stirring in a single direction with chopsticks until all the ingredients were evenly coated.
He tossed in a handful of breadcrumbs and continued stirring. The breadcrumbs soaked up the moisture of the egg, gradually softening.
Finally, he took a pinch of salt, sugar, and white pepper, sprinkling them precisely into the bowl.
He gave it one last mix, creating a bowl of airy, fluffy egg batter.
On the other stove, the fish soup had simmered into a rich, milky white broth, its deep, savory aroma piercing straight to the senses.
After skimming a bit more foam, he left it to continue boiling.
Ray then heated up a frying pan and poured in some oil.
When the oil was moderately hot, he picked up the egg batter and slowly poured it into the pan. The mixture began to set and solidify as it met the heat.
He pan-fried it over medium heat for exactly two minutes and twenty-one seconds.
The moment the time was up, Ray gave his wrist a sharp flick. The frying pan traced a beautiful arc in the air, and the fluffy egg flipped perfectly, landing securely back in the pan.
The newly exposed side was already toasted to a beautiful golden brown, its edges curling slightly and releasing an irresistible fragrance.
In mere moments, the other side took on the same golden hue.
The entire puffed egg now looked like a fluffy cloud, swelling slightly in the pan.
Ray immediately turned the heat down to low, letting it cook for one more minute. Once the aroma of the egg reached its peak, he turned off the stove and carefully slid the fluffy egg onto a plate with his spatula.
The golden puffed egg gleamed under the kitchen lights, looking incredibly appetizing.
...
By now, the fish soup had stewed to absolute perfection.
Using a slotted spoon, Ray scooped out the scallions, ginger, and fish bone remnants, leaving behind only the pure, milky white broth.
He then dropped a handful of thin noodles into the soup. Instead of stirring, he simply let the noodles cook slowly in the rolling broth.
Once the noodles naturally floated to the surface, distinct and perfectly cooked, he scooped them out and plunged them into cold water.
After a quick shock, he tossed the noodles back into the boiling soup to blanch for ten seconds before swiftly scooping them out into a serving bowl.
He ladled several spoonfuls of the rich, milky fish soup over them, then gently placed the pan-fried fluffy egg on top. The golden egg rested in the white broth, its edges soaking up the soup and taking on a faint, translucent sheen.
Ray carried the bowl over and set it down in front of Fumio Daimido.
"Please enjoy. Fluffy Egg and Fish Soup Noodles."
Staring at the dish before her, Fumio subconsciously swallowed hard, a flash of sheer amazement crossing her eyes.
The milky white fish soup, the golden fluffy egg, and the vibrant green scallions garnishing the top—just looking at it was enough to stimulate a ravenous appetite.
"It looks decent enough."
Saying that, she picked up her chopsticks, grabbed a mouthful of noodles, and brought them to her lips.
Having been shocked in cold water, the noodles were perfectly chewy and smooth. Carrying the umami of the fish soup, the first bite felt incredibly refreshing, completely devoid of any greasiness.
She then lifted the bowl and took a sip of the rich broth. The soup was thick and mellow, perfectly blending the fresh sweetness of the fish with the savory depth of the pork lard. As it slid down her throat, a wave of warmth instantly swept through her entire body.
Finally, she picked up a piece of the fluffy egg and took a bite.
The airy, tender egg had already soaked up the milky fish soup. The moment her teeth sank into it, the savory broth burst forth in her mouth.
The aroma of the egg, the richness of the pork, and the umami of the fish intertwined, creating a flavor profile so complex it left her marveling.
The egg was rich but not greasy, and the soup was incredibly fresh and flavorful. The two distinct profiles clashed on her tongue, yet harmonized with absolute perfection.
Fumio closed her eyes, chewing slowly.
At that moment, she felt a refreshing aura spread from the tip of her tongue to every fiber of her being, as if she were standing in the middle of a gentle, misty drizzle.
A damp breeze brushed against her cheeks, carrying the fragrant scent of fresh grass and damp earth. Her entire being felt cooled and invigorated, all of her exhaustion vanishing into thin air.
[Reviews - Power St0nes - Comments are highly appreciated to keep me going.....(+50 chapters) patre0n.c0m/talecrafter]