I'm the Culinary God-Chapter 881 - 377: Times Have Changed, Sir! Modern Techniques for Lost Imperial Dishes—So Simple!

Chapter 881: Chapter 377: Times Have Changed, Sir! Modern Techniques for Lost Imperial Dishes—So Simple!

Although Lin Xu was brimming with confidence, he discovered a problem upon entering the kitchen—he didn’t know how to make it.

Well, it wasn’t that he didn’t know at all. The dish ’Crispy Kelp’ is essentially a simple variant of the ’Boshan Crispy Pot’, where kelp is simmered in a braising broth until it becomes tender.

However, the system demands a superior level; braising recklessly would hardly achieve this level.

So, it might be best to consult an expert.

Thinking about it, Lin Xu instructed the assistant:

"Get some fresh or rehydrated kelp prepared quickly. I need it urgently."

After saying this, he headed to the small kitchen with his phone. He initially intended to call his senior for help, but considering his senior was likely still drinking, he decided not to spoil his mood.

Having offended so many people at the Fishing Platform, he relies on these occasional get-togethers to foster relationships every year, avoiding any confrontations.

He hadn’t contacted his master for quite some time, so he dialed Master Gao’s number.

Very soon, Master Gao answered the call.

"Master, I haven’t seen any updates from you these past few days. Where are you off to now?"

"I’m in the Southern Border, just visited the Shanshan Desert, and planning to swing by Qinghai Lake, then slowly head south along the Hexi Corridor to take a break in the Western Capital Chang’an, to truly savor the culinary culture of old Shaanxi."

You’re moving slowly—it’s already late October and you’re still in the Northwest.

However, such meticulous travels and leisurely explorations will likely elevate the master’s culinary skills to a higher level.

Master Gao briefly shared his observations from the journey and curiously asked:

"What’s the matter, Xiao Xu? Are you facing some difficulties?"

Feeling a bit embarrassed, Lin Xu replied:

"I wanted to make Crispy Kelp, but I’m not sure how to do it. Can you guide me, Master?" 𝗳𝚛𝚎𝚎𝘄𝕖𝕓𝕟𝕠𝚟𝚎𝕝.𝗰𝕠𝐦

"Oh, come on. We’re master and apprentice; no need to be so formal. The method for Crispy Kelp is quite simple. Hold on, I’ll speak to you from the car; it’s too noisy out here."

Only Master Gao would do this! Upon hearing his apprentice wanted to make Crispy Kelp, he immediately found a quiet spot and thoroughly explained the cooking method.

After explaining, he added:

"Use a couple of ladles of the braising broth used for duck dishes in the store, add some water to the pot, and that should be enough. Don’t forget to add rice vinegar and white sugar. This is a sweet and sour, slightly spicy dish with a savory taste. Pressurize the kelp in a pressure cooker for half an hour to make it tender and delicious."

"Got it, Master. I’ll start preparing it now."

Perhaps Master Gao hadn’t contacted his apprentice for a while; instead of hanging up directly, he added:

"Don’t underestimate kelp now, but in the past, it was a rare treat, especially in the palace. It wasn’t just used for cooking, but also for making various desserts and snacks. Sadly, many recipes have been lost over time; only the Cantonese sweet soups still retain the tradition of using kelp."

Although Lin Xu was eager to make Crispy Kelp, he didn’t interrupt his master and continued chatting with him for a few more minutes before asking:

"Master, I’m planning to host my wedding at the end of the year. You and mistress must come to attend; Yueyue and I are looking forward to serving you tea."

Upon mentioning this, Master Gao’s voice on the other end filled with excitement and gratitude:

"We’ll definitely return. The last wedding I managed was your senior’s, nearly twenty years ago; time truly flies..."

They chatted a bit longer before Master Gao said:

"Alright, go ahead and get busy. The whole roasted lamb we ordered seems to be ready. I’m currently researching Northwestern cuisine and need to check it out quickly without delay."

"Alright, Master. Take care of yourself."

After hanging up, Lin Xu quickly returned to the kitchen.

With 47 minutes left before the challenge ends, he had to hurry to make the Crispy Kelp.

"Boss, the kelp is ready. What dish are you making?"

"Crispy Kelp. Master just explained it over the phone, so I need to get started quickly... Go fetch a few pieces of blanched pork skin; they’ll be useful."

"Got it!"

The assistant brought fresh kelp, which was of good quality and over a foot wide.

Using a kitchen knife, he removed the base of the kelp, then followed his master’s method to roll the thick parts of the kelp into a roll slightly thinner than a rolling pin, cutting off any excess, and tied the rolls with cotton string.

After rolling and tying, the entire kelp looked like a large fruit leather roll.

He rolled the remaining kelp separately and tied them all with cotton string.

He then rolled the pork skin into similar-sized rolls.

There are three reasons for using pork skin: first, to enhance the savoriness of the kelp; second, to serve as decoration when plating; but most importantly, to wrap the kelp in the gelatinous layer from the pork skin.

This way, even if the kelp is sliced, the rolled kelp won’t unravel, ensuring a better appearance and a truly tender texture.

The ’crisp’ in Crispy Kelp is similar to that in Crispy Fish. It’s not crunchy but tender.

Actually, the ’crisp’ in Boshan Crispy Pot denotes tenderness, not the crispiness of deep-fried dishes. When Lin Xu first heard of it, he thought it was something battered and fried like Crispy Chicken.

After rolling the kelp and pork skin, Lin Xu placed a few cabbage leaves at the bottom of the pressure cooker.

Lining the bottom with cabbage leaves prevents burning, a typical method in Boshan Crispy Pot, common in many varieties of the dish in the area.

After laying down the cabbage leaves, he placed the pork skin rolls and kelp rolls inside.

He then started seasoning as instructed by his master.

First, he added a large bowl of braising broth for duck dishes, followed by a tablespoon each of light soy sauce, rice vinegar, and white sugar, half a tablespoon each of dark soy sauce and rice wine, a pinch of salt for enhancing flavor, a few slices of ginger, several sections of green onion, two pieces of star anise, two dried chilies, and a piece of aged tangerine peel.