Chapter 541 – [God Is Watching!]

My 8th birthday, which comes before the Makai delegation visits, can’t be celebrated quietly.

What can I say, even if I want to be quiet, circumstances won’t let me stay still.

“Last year, the best time was when we had a quiet birthday party in our palace.”

“Your Highness is the main character, and there is no noble in the current empire who will ignore the party that Your Highness will definitely attend. And…”

“And?”

“A foreign delegation is currently visiting. Originally, before the visit of the Pandemonium delegation, people from other countries are dispatched to benefit from it, but the timing is still very fast.”

“I have a purpose”

“Yes, because it is the birth of a new continent.”

Hagisa His interest in me could not be limited to the Empire.

There are other countries abroad, a kingdom with an oriental atmosphere that I have often heard before, or a white church that enshrines a white goddess, and other countries of various tribes.

From the Great Forest of Urca, where elves and fairies live in the southwestern part of the empire, to the Garuna Plateau in the center of the continent where beastmen live a nomadic life, to the Dragon Mountains where dragons and dwarves live, located slightly east from the southern tip of the continent.

However, since it is rare for non-human races to form a nation, it is almost a tribal-centered society. That’s why I call it by the name of the region, not the name of the country.

Somehow, humans usually introduce themselves with family names by adding a last name, but elves introduce themselves by saying, ‘I am a daughter of someone who came from the Great Forest of Urca and a daughter of someone who came from the great forest of Urca.’ She reveals that the place where she lives is not a country and that she is a member of a community or tribe in a region.

From my point of view, Jeonju Lee, who, how many generations, whoever! I laugh when I think it’s similar to introducing myself.

Anyway, it is the advantage of human beings to form a society and cooperate with each other. I get a rough feeling when I see that there is no proper heterogeneous country besides humans.

“And through that spot, the full-fledged position of the electric charge may be determined.”

“My location?”

“Yes, whether to raise one more place in the Continental Ten and become the Continental Eleventh. Or to remove the defeated Duke Magnus from that position and put His Highness in that position.”

“Is it going to be that easy?”

“The location of the Continental Ten Rivers needs to be verified by at least two existing Continental Ten Rivers. However, Your Highness has already subdued one and fought against the other.”

Duke Magnus and the Marquis of Bistra. When I met the two pillars of the empire, one of them was defeated and the other was sparring, resulting in a draw.

I wonder why there are two of them, but it’s understandable. Each person’s self-fantasy is different and there are problems with compatibility, so it’s hard to be sure if you fight only one person. That is why it is verified by more than two people.

Personally, I wish I could drop Duke Magnus and become a continental 10. Compared to the Marquess of Beastra, there is not a single characteristic, so it is fucking easy to deal with.

“Shall we try to make it that way by spilling information?”

“Is that possible? We don’t have any intelligence-related organizations or people.”

“I don’t know how to get information, but it’s possible to solve it to some extent. It’s a job that only needs to hire a few windbreakers.”

“Hmm…Okay, it’ll be annoying if you get caught after that. Just don’t do it, it’ll work out somehow”

“All right”

If there is one problem on our side, is it the lack of an intelligence organization? Thanks to this, Leticia’s hardships were evident.

The Empire’s intelligence department is not easy to use, and it’s difficult to create an intelligence organization, so there’s nothing you can do right now. It seems that the information organization the empress possessed was absorbed by the crown prince while destroying the power of the empress…

It doesn’t matter because I won’t do anything like this anyway. Shion might be a little uncomfortable.

“Has anyone confirmed that they’re coming?”

“Once, the Great Forest of Urca sent a reply.”

“Are you an elf? First of all, if you have guests, you’ll have to prepare as much food. Oh, but what do the elves eat here?”

“Yes? Elves here? Are there other elves?”

“No, anyway. Do you just eat vegetables, dairy products, or meat?”

“Uh, um… First of all, an elf who was my classmate when I was in the academy said that it depends on the individual’s inclination. But he said he doesn’t like meat very much, so he doesn’t eat it often.”

“Okay?”

It seems that vegans are not vegetarians who do not eat products such as meat, dairy products, and eggs, which is the real meaning of the word vegan.

Personally, I don’t have a prejudice against vegetarianism. I’m going to eat what I like, but there’s no reason to discriminate. But the moment you force it on someone else, you cross the line. Especially crazy things that force vegetarianism to their children even if they say they are vegetarian.

In temples, monks are fed meat. A child will not grow up properly if he only eats a vegetarian diet during his growing period. Eat well to grow well.

Bastards who force their ideals or beliefs on others have nothing to say even if the earthen pot is broken. You should at least come with that resolution, no matter what.

“Should I ask you to prepare something related to that first? Um…Is there tofu here? I think there were beans. Anyway, if there are any places that say more are coming, let me know right away.”

“All right”

It’s good that the elves here aren’t vegan though. He lives in the forest of Hagisha, but it is difficult to supplement those calories with only vegetarian food. I don’t think the energy that goes into an elf’s bow comes out for nothing.

Hmmm…… For now, let’s take a look at temple cuisine. I wonder if there is tofu, but it’s kind of like there’s no way to know the food culture of a kingdom.

Even if it’s oriental, it’s not exactly the same, and even if it is, I don’t know how much it will be the same… Ah, then I just need to gather people.

“Ah, since it’s tofu all of a sudden, I want to eat tofu. If you make tofu kimchi and eat it, it’s great!!!!”

But no kimchi. Ah, sir, why are there so many missing?

You can still make tofu. The other day, when I checked the ingredients, there was a soybean similar to soybean but with a high protein content. Oh, by the way, when making mung bean or bean rice in nokdujeon, you can’t make tofu with kidney beans.

Mmmm, so I made some soft tofu and sprinkled some soy sauce on it……Ah!!!! Fuck!!!! There is no soy sauce!!!!!!

“Oh, damn, that’s really fucked up.”

“Your Highness?! You should use nice words!!!!”

“No, now what… Anyway, while I’m buying beans, I’m going to make some soy sauce and make tofu. Tell the chefs in the palace separately, nanny.”

“For now…I understand, Your Highness”

This is why I don’t like places with less developed infrastructure. Even if the world is different, it is annoying because there are no ingredients that can be made with the ingredients you have.

Anyway, this plan is to make soybean-related ingredients. Tofu, soybean paste, soy sauce, um……Do you use bean sprouts? I’m not sure. Anyway I will make it

Oh, I don’t think of making soybean paste here. Originally, Korean soybean paste has a rich and intense taste that suits the taste of Koreans, and when boiled as a soup, it is sharp and stimulating, so it is not suitable for first-time contact with soybean paste.

The miso I plan to make is Japanese-style miso. Why is there soy sauce served at sushi restaurants? It is less irritating than Korean soybean paste soup, and on the other hand, it is sweet and savory, so it is good for those who are new to soybean paste.

Soy sauce… I’m going to make it for teriyaki, which is lightly applied when grilling, to give it color and sweet taste, so it will increase accessibility.

“But even I can’t make soy sauce overnight…”

First of all, there must be bacteria necessary for fermentation, and there is time for fermentation. It’s probably hard to make a chapter in time for my birthday.

You can make it chacha, but let’s make tofu first. Tofu sold in the market is delicious when cooked, but tofu is the most delicious when you make it yourself and eat it hot.

I ordered someone else to buy the beans first. Then, he gathered the palace chefs and attendants to make tofu.

Ah, now I’ve decided not to care about other people’s gazes. Now, there will be no one who will speak ill of me in front of me.

“Then, from now on, I will make the tofu that was announced before.

“No!!!”

“Please do anything, Your Highness!!!”

If the cook is not even a soldier, why is there a military discipline? Is it an eating disorder?

The chefs in the palace had their eyes shining, perhaps because of the anticipation of learning a new dish. Oh, love that heat.

“The first thing to do is tofu. Prepare the beans…”

“I’m ready”

“Then second, soak the beans in water.”

Soak beans in water

Soak beans in water

What? Why did I just say the process called twice?

“We were called yesterday, so let’s use this, okay?”

The process of soaking beans usually takes only tens of minutes. At least several hours to dozens of hours must be called for it to be called properly.

Next go the beans. A millstone is needed here. In this era, there is no cookware that runs automatically, let alone a blender, so you have to do it yourself.

Of course, the millstone was made by me. Rather than entrusting it to a blacksmith, it’s faster to just make it with telekinesis.

Hard! Hard! Hard!

“The sound of the millstone grinding is nice. Anyway, I put the beans and water little by little into the hole there and receive the ground soybean juice that comes out.”

“Yes, I understand!”

Originally, I was going to turn the millstone with telekinetic power, but the cooks asked me to leave it to them, saying that they were confident in their arm strength. Hagisa, the original cook’s stamina is important.

I don’t plan to make a lot of it because it’s a trial run, but since I have to share it and use it for cooking, I’ll make enough tofu that comes out of the factory. About 15 or so?

The color of the soybean water that came out was very pretty. Hey, it’s white enough to remind me of my wife’s skin.

“And filter the ground soybean water once. Oh, yes, hold the cloth well there. If you mix it, it’s sandfish.”

“Your Highness, what is sandfish?”

“It’s delicious if you grill it again… No, let’s focus on the tofu for now, okay?”

“Then what do we do with this scrap?”

“I’ll use that too, so leave it for a while.”

Strain the soybean water in a cloth to separate the bean curd. Oh, this okara has another use, so I have no intention of throwing it away.

It might be a bit boring because there is no kimchi to make Biji Jjigae, so let’s make falafel for snacks.

“Here, boil the soybean water… The next important thing is the jailer. It was rather easy to obtain.”

You may remember that I once said that the salt here tastes a bit bitter. And the salt here is mainly sun-dried salt.

As for the brine used to harden the tofu, calcium sulfate or magnesium chloride is usually used, but magnesium chloride is usually more delicious. And the cause of the bitter taste in bay salt is magnesium chloride.

……Yes? Isn’t it a bit strange that I suddenly say chemical terms? I know that I am a total jerk, but I learn the knowledge necessary for cooking.

In any case, the jailer leaked out of the salt bag and looked for water dripping and collected it separately to prepare a guard.

In fact, there are many substitutes for guards even if there are none, but you still have to make it properly.

“When the soybean water boils, add bittern and wait for it to coagulate. Oh, and here’s a tip. The tofu that has just started to harden is soft tofu, but we can only eat it now, so let’s have fun with each other.”

In fact, if you make tofu with magnesium chloride-based bittern, you can only feel the fluffy texture of soft tofu the first time you make it. As time goes by, it hardens like all parts and becomes that texture.

You can use another coagulant, but let’s leave that as homework for them.

We took a separate bowl, scooped up the tofu that had just begun to harden, and ate a bite. The tofu’s unique savory taste and fluffy texture touches your mouth. It’s not a factory system, but it’s even more delicious because it’s handmade.

“Ah! The texture and savory taste are exceptional. It doesn’t have any taste, but that’s why it seems to go well with other sauces and ingredients!”

“It looks similar to cheese, but it’s not cheese at all. Rather, those who like things that are light and savory and not irritating will like it.”

I compared it with tofu over there, but surprisingly, tofu here was more delicious. I don’t know if it’s because I like beans, but the savory taste seemed to be close to the ship.

I’m going to get some seeds from here later and put them in the Horizon. When my wife covets art and collects it, I covet seeds of delicious ingredients.

“If you add something like syrup to it, it becomes a good dessert.”

“It’s very useful.”

I don’t know what kind of syrup it is for soft tofu, but it’s not soy sauce, but unexpectedly, in Hong Kong or Taiwan, soft tofu is eaten as a dessert. I have eaten like that because my view of food has only my taste, but I am not tied to a country.

……. But after all, he returned to soy sauce because of his taste. Ah, Mr. I really need to make soy sauce before the end of the year, Nawon.

“And when it’s boiled to a certain extent, put soft tofu on a plate like this, drain the water… Cover it with a cloth, and then put something heavy like a millstone on top to press it down.”

“Ah, it’s a process I know from making cheese at my house. No, there are many similarities to cheese making. Coagulation, draining and shaping it. Hmm… Then, like cow’s milk or sheep’s milk cheese, soybean Wouldn’t it be possible to change the color or taste by changing the type of rice?”

“I kind of like you. I’ll give you the honor of eating the first tofu I made as a prize before me.”

“Thank you, Your Highness!!!”

There was time left until the water drained and the tofu hardened. So I decided to make a snack to eat when I had free time with the leftover bean curd.

The name belongs to falafel, Middle Eastern cuisine, but it is originally a croquette-like dish made by grinding chickpeas and kneading.

It’s just that I’m using leftover okara here, but if I make it by carefully distinguishing the ingredients… Tadaa! Crispy mung bean pancakes are fried with the taste of the edges!!!

Of course, there is a difference in taste because herbs are added, but it is still delicious.

“It’s true that it’s fried, it’s delicious”

“Your Highness, is the work of making tofu finished with this?”

“Okay, once that hardens, it’s done.”

There, I see a cook who is taking notes diligently. It seems to mark the production process, but it’s nice to see enthusiasm.

The tofu hardens while you kill time by frying and eating falafel. I looked at the time and saw that the sun was setting. I wonder if the time is already like this.

“It’s done”

Remove the moderately hardened tofu from the plate and remove the covering cloth.

The hot modu part, with steam still rising, welcomes us. Since it is not made in a factory, there are no patterns, and the only marks are wrinkle marks made by the fabric.

It feels like seeing snow piled up in a wide yard where no one has stepped on. Oh, ok, that’s great

“Hey, you. Try it once.”

“Oh, thank you!”

I cut off all the parts and gave them to the guy who said he was from a cheese-making family. After blowing on it a little to cool it, he put the tofu in his mouth.

“It’s light…Savory…And it’s soft, but it also has some chewiness. It’s more shaped than the soft tofu I ate earlier, so I personally like this one a lot better.”

“With this, a single food ingredient was born. The dishes that will arise from it… You guys should make it, right?”

Making tofu in a world where tofu did not exist simply does not mean just that.

It means that you can also make other ingredients derived from tofu, such as fried tofu, dried tofu, soft tofu, and bean noodles with a little change. The possibilities of cooking are endless, so even just one more option is a big achievement.

“Ah, freshly made tofu delicious”

But I have one warning. I hope there is no bastard who puts this in a knot of wood and does strange things.

I’m a bastard who plays with food, next to messing with Zion!!!!!