I'm the Culinary God-Chapter 543 - 266: Emotional Master! Low-Fat Delicacy Rich in Collagen - Cold Tossed White Fungus! [Seeking Monthly Ticket]_4
Cold dish? Sour and spicy flavor?
Shen Guofu was somewhat surprised. If White fungus could be prepared this way, I could eat it every day without getting tired of it.
It was only just past seven in the morning. Lin Xu thought for a moment and said, "How about this? I’ll go to the restaurant now and prepare some for you to try. If it tastes good, I’ll go to your home this afternoon to teach Aunt Liu how to make it, so you can eat it every day if you like."
"That’s great, Lin Xu! Let’s go, let’s go to the restaurant right now."
Shen Guofu led the way to the restaurant, followed by Han Shuzhen and a dispirited Shen Jiayue.
Lin Xu turned to look in the direction his parents had gone and sighed softly. I must strive to earn money and settle down in Beijing as soon as possible to bring my parents over. I really don’t want to experience such farewells again.
Back at the restaurant, the morning shift staff were having their breakfast.
Today, they were having corn Grain Porridge with some sweet potato added, which smelled sweet and appetizing. The main dish consisted of meat buns and pancakes, accompanied by pickled vegetables and stir-fried Potato Strips. Everyone seemed to be enjoying their meal.
Lin Xu glanced at everyone’s food and said with a smile, "Let me add a cold side dish for you."
With that, he went to the kitchen, took a few pieces of White fungus, and placed them in a basin. He poured in some warm water, added two handfuls of dry starch, stirred it well, and then began to soak the White fungus to rehydrate it.
During the drying process of White fungus, dust inevitably gets in. To clean the White fungus more thoroughly, one could add some dry starch during soaking, utilizing the starch’s absorbency to draw out the dust.
When soaking White fungus, it’s best to use cold water, as the rehydrated florets are larger and have a better texture. However, since cold water took too long, Lin Xu chose warm water to save on soaking time.
While the White fungus soaked, Lin Xu prepared a small bowl. He added a few rings of chopped millet peppers, two to three spoonfuls of dried chili powder, a spoonful of White Sesame, and half a ladleful of minced garlic. Then, he poured hot Seasoning Oil over them with a SIZZLE to release their aroma.
Next, he added two small spoonfuls of Light Soy Sauce, four small spoonfuls of fragrant vinegar, and one small spoonful of oyster sauce to the bowl. Finally, he mixed in salt, Five-Spice Powder, Sesame Oil, and a tiny pinch of Flavoring. After mixing everything evenly, a simple all-purpose cold dressing was ready.
This dressing could be used for various cold dishes with ingredients like black fungus, dried bean curd sticks, rice vermicelli, Rice Noodles, tofu skins, kelp strips, and seaweed strips.
Ten minutes later, the White fungus had visibly swelled to several times its original size.
Lin Xu washed the White fungus in the starch water several times, then removed it and rinsed it twice with fresh water to thoroughly wash the starch off. After draining, he tore the White fungus into small pieces by hand. While tearing, he discarded the tough base of the White fungus, as this part was dry and hard, with a poor texture, making it unsuitable for the dish.
After tearing all the White fungus, he boiled a pot of water to blanch the White fungus until cooked, a necessary step for a cold dish. To improve the appearance of the cold White fungus dish, Lin Xu also cut some carrot strips. He added them to the torn White fungus to be blanched together, which would give the dish a richer texture and better flavor.
Soon, the water in the pot boiled.
He added the White fungus and cooked it for one minute, then immediately removed it and plunged it into cold water to cool. Blanching and then cooling it would make the White fungus’s texture crisper and more tender, enhancing its taste.
After cooling, he took out the White fungus and carrot strips, squeezed out as much water as possible, and placed them in a small basin. He then added a handful of roasted peanuts and finally poured in the prepared cold dressing.
He put on disposable gloves and tossed the White fungus and dressing together until evenly mixed. The low-fat, appetizing cold White fungus dish was ready.
After he brought it out, the tangy and spicy aroma made Shen Guofu’s eyes light up. "Wow, this tangy and spicy aroma! It’s making my mouth water just smelling it. Shuzhen, hurry and try it. If it tastes good, this means we’ll have another low-fat side dish for our restaurant!"
As the couple tasted it with chopsticks, at a nearby table, Wei Qian was looking confused and consulting Zhu Yong beside him, "Old Zhu, Tiantian keeps asking me to go cycling with her lately, and she pedals so fast, she often leaves me an entire intersection behind... Do you think she’s mocking me?"
We’ve reached 4,400 Monthly Tickets. I wonder if we can break 5,000, setting a new record for me since I started. This Chapter is 6,000 words. Brothers, I beg for Monthly Tickets!
