I'm the Culinary God

That’s why Shen Jiayue conceived the idea of letting her parents rest.

We can earn money too and don’t always need to live under your wings.

Han Shuzhen smiled:

"Your dad was scared of being poor when he was young, so he always said that he wouldn’t let you and little Xu worry about money. We’re still young and not old yet, we can earn money for a few more years. It won’t be too late to retire with your dad when I can retire."

The in-laws are working hard for the two kids, how could we slack off?

We must work hard to earn money and create better living conditions for the two kids; that’s the duty of parents.

"Thank you, Mom. I’ll never upset you again."

Shen Jiayue rested her head on Han Shuzhen’s shoulder, the feeling of being pampered by a mom is truly wonderful!

Suddenly filled with filial piety, she said to Director Han:

"Xu said he would teach me how to make Braised Pork Belly using a rice cooker. I’ll make it this afternoon, and let you taste my skills."

Han Shuzhen coughed lightly:

"Let’s have goose this afternoon instead; it’d be a waste if we can’t finish it."

"Mom, are you doubting my cooking skills?"

"No, I believe in my daughter’s skills. But I suddenly crave goose today... Hmm, let’s have your Braised Pork Belly next time, there’ll be plenty of opportunities, no rush."

Listening to the perfunctory words, the little spark of filial piety Shen Jiayue felt in her heart extinguished again.

Hmph, just wait until I make it; it will absolutely amaze everyone!

She chatted with her mom for a while, then went to the study to copy the video recorded today onto the computer, and did some rough editing. Once all the videos are recorded, she’ll start the official editing.

Downstairs, Lin Xu divided the tea oil brought by Old Huang into batches and poured it into the pot, adding bay leaves and star anise to simmer and make the raw oil mature.

The simmering of this oil is simple, without needing many ingredients, just using bay leaves and star anise to bring out the unique fragrance of tea oil.

If scallion and ginger were added, it would actually suppress the scent of tea oil itself.

After making the tea oil, he played a bit with Dundun on the mini billiard table, then glanced at the duck being pressed in the kitchen.

At this moment, the pile of duck flesh has noticeably sunk, a result of the water in the duck being extracted by the salt. Estimated two days and nights later, the effect would be more pronounced.

At four in the afternoon, Lin Xu drove, with the whole family to the shop.

Shen Guofu had just awakened, now sitting drowsily in the back seat, while Shen Jiayue on the passenger side was comforting him:

"Dad, don’t worry. You could let Dundun help you collect those debts. My Dundun is super impressive and great at granting wishes."

Han Shuzhen, holding Dundun in her arms, asked:

"Oh, my grandson can even help wish? Then could you wish away the wrinkles around my eyes?"

She originally teased Dundun playfully as elders do during the New Year when they ask how many marks were scored—just to amuse kids.

But hearing this, Dundun looked up at his grandma’s eye corner, then genuinely reached out his furry paw and gently rubbed Han Shuzhen’s eye corner with his paw pad.

"Oh, my grandson is so thoughtful, he knows where the wrinkles are. I might sign you up for a class, perhaps you’ll become a top student at Qingbei."

She did not truly believe this little kitten would erase wrinkles; she merely found it interesting that the little guy could understand human speech.

Thanks to the little guy, she prematurely felt the joy of being a grandma.

Arriving at the store, when carrying Dundun out of the car, Han Shuzhen inadvertently glanced at the car window and noticed that her eye wrinkles were indeed fading.

"Seems like the new anti-wrinkle cream I bought recently is nice, gotta buy two more bottles."

Throughout, Director Han never realized it was thanks to the plump little cat in her arms.

Lin Xu, holding several geese, went upstairs. To prevent them from going bad at home, he had soaked them in water for several hours; now the goose skin was tender white, making them look delicious.

He went to the kitchen and systematically chopped the big geese into chunks.

While chopping, the chunks shouldn’t be too big, otherwise, they won’t absorb flavor.

After chopping them all, he set them aside to drain while preparing the Drunken Duck Sauce required for Flame Drunken Goose.

Initially, Lin Xu was puzzled with making the sauce, but after acquiring the related instructions, he found it somewhat similar to the braising sauce he made before.

The Drunken Duck Sauce preparation is not complicated; for each half goose, one piece of Red Fermented Tofu, a spoon of its sauce, one spoon of Peanut Butter, two spoons of Chu Hou Sauce, two spoons of seafood sauce, a spoon of oyster sauce, two spoons of Light Soy Sauce, and a spoon of Dark Soy Sauce are needed.

All ingredients are put into a small basin and stirred into sauce with a spoon.

With the sauce prepared, he started preparing a few indispensable pieces of Crystal Sugar and several bottles of essential Red Lychee brand Cantonese Rice Wine for Flame Drunken Goose.

Moreover, he needed to prepare minced ginger, garlic cloves, red onion heads, and garlic sprouts as supplementary ingredients.

The local Shunde Flame Drunken Goose doesn’t use pepper; it offers a salty, fresh taste.

But given it’s a Northern dish, peppers must be added, so Lin Xu prepared several dried chilies, a few small chili peppers, and sliced some green Erjingtiao for coloring.

Once all ingredients were ready and seeing the time late, he set the oversized frying pan upon the stove, ready to begin.

As a rule, Flame Drunken Goose should be made in portions.

But Lin Xu found that approach cumbersome, opting to cook it all in one pan.

Anyway, as long as the pan is large enough and the fire is strong enough, there’s simply no issue making these.

With the pan heated, two large spoons of oil were added for sliding; once heated the oil was poured out and one small spoon of peanut oil was added, reheating it, and the cut goose was thrown inside.

No blanching is required for Flame Drunken Goose; it’s directly stir-fried raw.

Though after this step, the goose should be brought out to drain the oil.

Compared to chicken and duck, goose meat has more fat, and when cooking, it’s easy to fry out the oil.

If the oil is not poured out, the whole dish would taste oily and greasy, losing the essence of Flame Drunken Goose. Thus, there’s the oil draining step to ensure that the goose tastes dry, aromatic, not greasy, and more delicious the more you chew.

After the goose is in the pan, there’s no need to rush to stir; just turn the heat to the max.

Once the goose at the base of the pan sets, then proceed to stir.

Start stirring slowly, letting all chunks contact the base of the pan.

Under intense heat, the meat chunks’ surfaces gradually take on a crispy, golden layer—this is the moment for quick, aggressive frying, using the intense flame to render fat out of the goose meat.

Simultaneously flipping it around encourages aggressive collision of the meat chunks, aiding in the extraction of moisture from within.

Soon, once the steam inside the pan diminishes and the oil at the base goes from murky to clear, it’s a sign that the chunks are ready for draining.

Lin Xu fished out the meat chunks.

While frying, only one spoon of peanut oil was used, but now there’s enough for a small basin, showing the fat content within goose meat.

This oil won’t be wasted; using it to stir-fry greens will make them wonderfully aromatic.

After washing the pan clean, Lin Xu added one tiny scoop of peanut oil, heating the frying pan, then added minced garlic and dried onion to sauté them until fragrant, followed by adding the goose chunks and stir-frying them thoroughly.

Sauté until fragrant again, pour in the prepared sauce and stir uniformly.

Then pour the rice wine into the pan.

With lots of meat, plenty of rice wine is required as well; after pouring, don’t rush to ignite but cover the pan to stew first, allowing the temperature inside to rise.

Then uncover the pan, point an igniter at the pan’s edge, and the whole pan instantly combusts into a raging flame.

"Wow, is this Flame Drunken Goose?"

"Really like performing magic."

Wei Qian and the others watched amazedly, unexpected that this dish involves such a step; seeing the sight makes you envious. Performing in front of customers would surely delight them even just with the sight of the roaring fire, regardless of how it tastes.

Curious, Wei Qian asked:

"Lin Xu, are we putting this on the menu?"

"No! This dish suits outdoors, like food stalls or sidewalk cafes; indoors, it’s too dangerous and not in line with our shop’s temperament."

Lin Xu flipped the pan slightly, allowing the alcohol inside to burn more fully.

At this moment, the fire on the stove blazed intensely, as did the flame inside the pan. Soon, the aroma of goose meat and sauce wafted out.

Is this the essence of Flame Drunken Goose?

Lin Xu thought of trying other ingredients next time; if it works, he might just master the entire technique of cooking flame dishes!

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This Chapter is 5700 words, brothers, please send monthly tickets!