There's a reason why there's such a ham left in Dart's boss's kitchen, which is spacious enough to hold an F1 Rat Rally.

The previous boss of Dart was trying to find a way to extend the storage time of meat, so he wrapped half a pig leg in salt and dried it in the hope of curing it into a good ham.

According to the method in the book, he knew that after curing, the ham needed to be properly stored to prevent it from deteriorating, so he wrapped the ham in clean and breathable paper, then wrapped it in a layer of plastic wrap and stored it in the refrigerator.

But Boss Dart forgot one step: soaking - unsoaked ham contains a large amount of fat. Even after curing, it is still easy to mold and attract insects and ants, especially in spring or humid weather.

The ham must be hung in a cool, dry, ventilated place and out of direct sunlight.

So the result of this attempt was to leave a half-finished product. Today, the half-cooked ham is still basking in the sun on the windowsill, and it cannot be eaten even if there is a food crisis.

Of course, if you are determined to eat it, this ham that has not been cooked is not inedible. But I just cut it off and tasted a small piece...

As we all know, Ore Town is located on an island, surrounded by rolling ocean waves. As a raw material for the salt industry, seawater can long-term supply the development of surrounding sea salt resources. Therefore, there are other things on the waterway leading to the downstream of Ore Town.

They are all expensive, but sea salt is especially cheap...

This is too salty!

One bite was so salty that my soul almost ascended to heaven. I felt the salty taste turn into bitter taste and ran straight on my tongue, reaching up to the top of my head and down to the soles of my feet. Everything felt wrong in my whole body!

Hmm... To make such a dish, you must use some other seasonings. The ham is so salty, so there is no doubt that a little sweetness needs to be added to make it delicious.

I looked around and found no honey in the corner, but I saw a jar of sugar for flavoring next to the stove in the kitchen.

Okay, I feel like I have a chance.

Seeing that everything in the kitchen was complete, I had a rough idea in my mind, so I issued the production instruction: "Select a work order: Cook an exquisite meal!"

Delicate food is a... how should I say, a special food that is adapted to local conditions. As the saying goes, food has no fixed shape, and food has no fixed shape. Even the founder who invented this cooking method did not expect it.

He is what other animals call "delicate food".

Therefore, my body, under the control of the colonist system, quickly came to the stove, poured a little olive oil on the frying pan, and waited for it to boil over low heat.

Then he took the ham off the window sill and put it on the chopping board. Three sharp blades popped out of the arm armor, and he quickly swung them in a horizontal and vertical direction, cutting slices of ham as thin as cicada wings from the ham as hard as dead wood.

These ham slices are like carpenter's shavings, so thin and thin that you can vaguely see the scenery on the opposite side through the sunlight. When placed in the palm of your hand, you can directly observe the subtle muscle texture on them.

Boss Dart wanted to make a head-to-head style fully cooked pork ham, the kind that could make a banging sound if you hit someone with it. But under his mistake, he seemed to have made a different style of half-cooked ham.

.This ham has large bones and small bones, thin skin and thick meat. Because it has not yet dried out, the cross-section of the meat is bright in color, with distinct red and white colors. The lean meat is pink in color. It tastes salty and the fat is fat but not greasy.

So there is a way to solve this problem if it tastes too salty.

I put this plate of ham slices in a large bowl into a steamer, added appropriate water, and turned on high heat to evaporate the water vapor, slowly infiltrating the inside of the ham, removing the remaining salt crystals on it, and speeding up the ripening process of the ham.

Originally, the ham pieces should be simmered over low heat and gradually cooked until both inside and outside are cooked. This process takes about two hours. But I used extremely thin ham slices, which can shorten the process - otherwise the ham slices would have been steamed for two hours.

, what I took out was probably a ball of rotten meat?

Ham is a hard dry product, and it is not easy to stew it until it becomes tender. If you apply some sugar on the ham before stewing it and then put it into the pot, it will be easier to stew it and the taste will be more delicious.

So I waited for the oil in the frying pan to heat up, and then immediately added a tablespoon of sugar - Boss Dart, I'm sorry!

There were crackling sounds in the pot, but I had a firm control over them. As the heat baked, the white sugar gradually turned into a thick syrup, covering the plate and slowly bubbling, exuding a caramel aroma.

This burnt flavor is exactly what I need.

But before that, I spent another two minutes peeling and washing the radishes grown on my balcony, cutting them into uniformly sized strips, and laying them out on a plate.

If the characteristics of the Carrot Meeting were not utilized, then there would be no need for my canteen!

As the heat steamed, I opened the steamer where the ham slices were and took out the steamed ingredients. After being steamed quickly over a high fire, a layer of crystal oil oozed out from the surface of the ham slices, covering the surface.

The salty water, which is too salty to be eaten, flows to the bottom of the pot with the steam.

Amid the mist, my lucky iron-making hand picked up the dinner plate, and like a phantom, layered the crispy ham slices on top of the radish strips.

Then, the syrup rolling on the frying pan was poured on the plate of ham slices like a rainbow falling from the sky. The heat contained in the syrup heated the dish again, and the pink ham skin instantly turned

It turned crimson red, and the crystal clear radish strips also had a special golden color, making them look particularly attractive.

Taking advantage of this stall, I put the still-formed plate of honey-glazed ham into the steamer, and used the steam with the flavor of sea salt for the final step of processing!

…………

What was presented to the girls was such a carefully prepared dish. In every sense, this dish was new to the island!

Lin took the lead in picking up a fork and poked up a thin slice of ham stained with crystal syrup. She saw the syrup instantly pull out a crystal silk thread, which grew longer and longer as the temperature dropped, until it was as thick as spider silk before it quietly broke.

"Wow! That's amazing!" Lin admired from the bottom of her heart and stuffed the ham into her mouth, "This... this is it!"

Lin only felt a special taste mixed with sweetness, stimulating her taste buds.

This honey ham is mainly crispy, sweet, rich and delicious, but the latest style added by the colonial system is a characteristic of ingredients that is not paid attention to on the island: freshness!

The curing method of the ham itself has locked the essence inside, further condensing it into the unique taste of the ingredients. If not handled properly, the taste will inevitably be too strong, and the salty taste will overwhelm everything, ruining the taster's eating experience.

But after rapid cooking, the excess salty and bitter taste in the ingredients has been diluted and restored to the original taste of the ingredients. The syrup I added has a very impactful sweetness to enhance the overall effect, no matter how good the ham is
Chapter completed!