I'm the Culinary God-Chapter 500 - 253 Shen Guofu: It’s so strange, the kitchen has been making my favorite dishes all day! [Subscribe Please]_3

Chapter 500: Chapter 253 Shen Guofu: It’s so strange, the kitchen has been making my favorite dishes all day! [Subscribe Please]_3

Whenever Qiu Zhenhua thought of Xie Baomin, the elegance that usually adorned him would vanish in an instant.

He looked at Shu Yun and asked,

"Has Old Xie already arrived?"

"Yes, Chef Xie has been here for a while; he’s upstairs in the kitchen cooking with our boss."

"Is that so? Then I’ll go have a look."

Qiu Zhenhua clomped upstairs. As soon as he entered the kitchen doorway, he saw Xie Baomin teaching Lin Xu the Wheat Blade Technique, often used in stir-frying pork kidneys.

The Wheat Blade Technique is a type of decorative cutting. Angled crisscross incisions are made on the pork kidney, and the slices are then cut every two to three centimeters at a steep angle.

As a result of the heating process, the slices of pork kidney will curl up on their own.

The decorative cuts on top will also separate and spread outward, resembling wheat spikes, hence the name Wheat Blade Technique.

Qiu Zhenhua glanced at the ingredients in the foam box and clicked his tongue, saying,

"Old Xie, Old Xie, just how weak have you been lately, with all these tonic ingredients? I think you should get a thorough checkup at a regular hospital and not delay treating your condition."

Well, even though he didn’t know who had prepared those ingredients, he could just pin it directly on Xie Baomin’s head.

After all, no one would speak in defense of this guy who had caused so much trouble.

Xie Baomin glanced at him and then said to Lin Xu,

"Pork kidneys have a strong odor. After slicing, they need to be soaked in clear water to remove some of the smell—to prevent these kidneys from donning a pair of gold-rimmed glasses and pretending to be intellectuals."

Qiu Zhenhua: "..."

Where the hell did you learn such "sophisticated" phrases?

Seeing Lin Xu learning to cook kidneys, this executive chef of Building Six did not disturb him but instead commented from the side,

"The key to cooking pork kidneys is controlling the heat. In addition, the sauce must be prepared in advance. Otherwise, the cooked kidneys won’t be flavorful and will taste odd, like enjoying a beautiful view and then suddenly running into your senior brother." 𝑓𝘳𝘦𝑒𝑤𝑒𝘣𝘯ℴ𝘷𝘦𝓁.𝑐𝑜𝑚

"Qiuqiu, you’re getting lively, huh?"

"Old Xie, when Old Yin comes back, if you don’t make Master’s Clear Soup Noodles dish, this matter of you helping Shu Yun set me up isn’t over!"

Clear Soup Noodles?

This was the first time Lin Xu had heard of this. Intrigued, he asked,

"What is Clear Soup Noodles, Senior Brother? Is that also an original dish by Master?"

He was aware of Clear Soup Noodles, but given the formal manner in which Qiu Zhenhua mentioned it, it surely wasn’t as simple as noodles boiled in clear water. It must be like Qingshui Furong and White Jade Lotus Root Strips, both original creations of their master.

He had already learned two of Master’s original dishes.

If he could master this recipe for Clear Soup Noodles, wouldn’t that mean he had completed the task for his master’s original creations?

That task was linked to two lost dishes.

He needed to find a way to finish it as soon as possible.

"On the day Master retired, he made himself a bowl of noodles..."

Xie Baomin briefly introduced Clear Soup Noodles and then said,

"When Old Yin returns from his travels in the Northwest, I will make this noodle dish that embodies the essence of both pastry and cooking. Be there, Junior Brother, and let’s work together to carry forward our master’s culinary skills."

"Of course, Senior Brother!"

Even if you hadn’t invited me, I would have found a way to get close and see for myself.

From now on, I shouldn’t use Perfect Level Cooking Cards carelessly. I must keep at least one in hand so that when Senior Brother cooks, I won’t be scratching my head, unable to learn.

Seeing Qiu Zhenhua with nothing to do, Xie Baomin instructed,

"Qiuqiu, if you’re not too busy, go and prepare the Iron Stick Yam with Loach soup. We can’t expect you to handle difficult dishes, but this refreshing small dish shouldn’t be a challenge for you, right?"

"Do you have to be a sarcastic bastard to stay alive?"

Qiu Zhenhua gave Xie Baomin a light kick on the leg and then took the Iron Stick Yams over to the stove to start prepping them.

Meanwhile, the kitchen helper had just finished cleaning the loaches and stood beside Qiu Zhenhua, planning to stealthily learn a thing or two.

Scrub and rinse the pig kidneys twice to remove the blood and gamy odor.

After removing them from the water, place the decoratively scored pig kidneys into a large colander. Squeeze gently by hand to remove excess water, then put them into a basin to begin marinating.

Add Cooking Wine, Light Soy Sauce, pepper powder, egg white, and a little dry starch to the basin. Mix thoroughly by hand and set aside to marinate.

The starch helps lock in moisture, making the pig kidneys more tender and flavorful.

While the kidneys were marinating, Xie Baomin prepared another sauce.

Put salt, sugar, Light Soy Sauce, chopped green onions, pepper powder, and a little corn starch into a bowl, stir it evenly, then set it aside for later use.

"These two sauces seem almost the same. Why use them at two different times?" Lin Xu was somewhat curious. Wouldn’t it be okay to just add everything in one go while marinating?

Xie Baomin said with a smile,

"That won’t work. If you put in too much sauce at once, the excess moisture will affect the kidneys’ shape. Moreover, adding the sauce into the pan at its highest temperature also helps to cool it down slightly, making the kidneys more tender."

When stir-frying the kidneys, the oil temperature in the pan should be over 80%. This high heat will cook the kidneys quickly while also greatly reducing their moisture content.

To prevent the kidneys from losing their tender texture, pour in the sauce right after they take shape in the pan to cool them down and allow the sauce to coat their surface.

Once coated, remove from the pan immediately, without any delay.

The Wheat Blade cuts on the surface of the kidneys aren’t just for show; they help the sauce adhere better.

"The process of stir-frying kidneys is very short, about seven or eight seconds only. Once it surpasses nine seconds, the kidneys are basically overcooked, so it’s crucial to control the heat."

Although the cooking time is just seven or eight seconds, many chefs spend seven or eight years practicing without mastering it.

This dish demands a high level of Knife Skills, heat control, wok technique, and seasoning—four fundamental skills—and any carelessness can lead to flaws or complete failure of the dish.

Just as Xie Baomin was about to start cooking, he suddenly went to the kitchen doorway to look around.

He was worried that Shen Guofu might suddenly come over and take away the dish he was about to make.

Two dishes had already been taken away.

If another one got taken away, would there be anything left for old Xie to eat?

Well, his junior brother’s father-in-law is still eating, so it seems he won’t be coming over. Then I can start cooking.

However, just as Xie Baomin went back in, Shen Guofu, who was enjoying stir-fried chive stems with mussels at a distant booth, immediately caught sight of him.

Hm?

Is there a new dish?

Today’s dinner is too lavish, isn’t it?

We’re all practically family here; I can’t just wait for Chef Xie and my son-in-law to deliver. I, old Shen, need to be proactive.

He took a bite of the chive stems with his chopsticks and sipped the Liquor that Director Han had only agreed to drink after much persuasion. Then he eagerly headed toward the kitchen.

I wonder what the new dish will be.

I’m looking forward to it!

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(Author’s Note: Why aren’t many people participating in the Book Friends’ Foodie Temptation Contest? Please post actively! I don’t have time to cook these days, and takeout is awful. I’m counting on your pictures to satisfy my cravings! This Chapter is 5,200 words. Brothers, I’m begging for your Monthly Tickets!)