I'm the Culinary God-Chapter 854 - 368: The Two Best Rice Sides for Cold Days—Stir-Fried Chicken Offal and Boiled Chicken Liver!
"Wow, this soy milk tastes really good."
Lin Xu had Che Zai deliver some astragalus and oatmeal, and he made a new batch of astragalus health soy milk following the ratio taught by his senior brother. After making it, he tasted it and felt that the texture and taste had indeed improved significantly.
As for the whitening effect, he wasn’t too concerned about it, but Dou Wenjing got a bit excited. After taking a photo, she posted it in the small group, boasting all over.
In the weight loss squad, Sister Jing was a relatively steady person.
But now, she was like Director Zeng, constantly introducing the benefits of astragalus health soy milk for whitening in the group. It made the others so envious that they wanted to rush over and take a big pot of it away.
After teaching Wang Ziqiang the method for making soy milk, Lin Xu tried making pumpkin soup and yam juice, and they all turned out well.
"Since there’s no issue, let’s try launching these at the stores tomorrow, Sister Jing. Communicate more with the frontline employees and resolve any problems quickly."
"Okay, boss!"
After all the hot drinks were made, Lin Xu placed them together, took a photo, and posted it on Lin Ji’s Food topic:
"As the weather gets colder, going to work early becomes cold and hungry. It’s time for a hot drink. From tomorrow, our company’s [Ziqiang Shengjian] will officially launch pumpkin soup, yam juice, and astragalus soy milk. Nearby friends can come and have a taste. Also, starting next week, the Haidian Fourth Middle School branch will officially open. Stay tuned."
As soon as the message was posted, responses came flooding in.
"Why are all the branches in Haidian? Come to Chaoyang, offending us Chaoyang people won’t end well I warn you!"
"How can eight branches be enough? Make it eighty, so foreigners won’t laugh at us."
"People from other places are shedding tears of envy."
"Forget about other places, we people from Fengtai have already cried dry tears. Wonder if the Fengtai branch will open when my grandson gets married."
"I’ve already found the route, as long as I wake up an hour earlier in the morning, transfer four subways, I can buy delicious fried dumplings and hot drinks, then transfer three more vehicles to the company. Perfect plan!"
"Can the person upstairs wake up an hour earlier?"
"No, that’s why I said this plan is perfect, perfect to the point of being impossible to implement."
After posting the update, Lin Xu was just about to leave when a system prompt sounded in his mind:
"The host introduced new hot drinks within the specified time, completed the side quest [New Hot Drink], and received a Perfect Level Memory Exchange Card. Congratulations to the host."
Oh?
Got the reward so soon?
It’s equivalent to having an extra Perfect Level Cooking Learning Card, and it’s the kind that ignores restrictions, pretty good.
For the next two days, Lin Xu was busy in the store, occasionally guiding Shen Baobao on video editing.
Once the required video editing for the task was completed, Director Shen’s editing skills improved rapidly. With just a few shots, he could edit suspenseful and thrilling scenes, making Lin Xu envious.
However, Lin Xu also had his gains. Through a lottery, he got the basic cooking techniques of dry pan-frying and red braising, so it wasn’t for nothing.
On Friday morning, Xie Baomin came to the store:
"Junior brother, did Old Huang deliver the young roosters?"
"Yes, delivered about twenty of them. He said he hasn’t tried your fried chicken yet, and tonight he plans to taste it properly to see how it compares to McDonald’s and KFC."
Upon hearing that, Xie Baomin laughed and said:
"Old Huang, that sneaky guy, only knows how to peek through the door crack at people. Fast food fried chicken can’t compare with Chinese-style fried chicken. They’re not even on the same level."
Old Xie is a typical supporter of Chinese cuisine, looking down on all non-Chinese dishes.
This is different from Grandpa Gao. Grandpa Gao doesn’t reject any preparation method. As long as it makes the dish tasty, it’s a worthwhile technique to learn from.
Perhaps it’s his open-minded personality that contributed to his excellent culinary skills.
"Senior brother, Yu Hang and Yu Fei aren’t coming back until the evening, should we start now?"
"We need to marinate it first. The longer it marinates, the more flavorful it becomes. Junior brother, didn’t you want to learn how to make crispy chicken? Today, I’ll teach you a dish called fragrant crispy chicken."
Fragrant crispy chicken is a delicacy found in many places. The basic method follows the principle of either stewing or steaming first, then frying. This method makes the chicken very tender and tasty, with a crispy skin that becomes more delicious the more you eat.
"Old Shanxi’s Hulu Chicken, your Central Plains fried eight pieces, and other methods of pre-cooking then frying, almost all originate from the same source as fragrant crispy chicken."
Lin Xu took the young roosters that Old Huang delivered in the morning.
This young rooster is not the spring chicken used in fried chicken shops, but a mature rooster. At this point, the chicken’s bones have fully developed, and fat has started growing in the abdominal cavity, making it most suitable for making fragrant crispy chicken.
Unlike other chicken preparations, fragrant crispy chicken requires cutting from the back. The chicken’s back is fully split from head to tail, then the abdominal cavity and innards are cleaned.
Xie Baomin took a kitchen knife and taught Lin Xu the knack for cutting the chicken’s back.
First, lay the chicken sideways on the cutting board, press down on the chicken’s body with one hand, and use the other hand to cut horizontally into the back. Cut with enough force, and the back will split open.
"The roosters at this stage are well developed, but the bone density isn’t there yet. The bones are relatively fragile, so a slightly sharp knife can cut through the back."
The reason to cut horizontally is that vertical cutting makes it hard to control the force. A slight slip can accidentally damage the innards.
