I'm the Culinary God

The "Three Non-Stick" is a classic traditional delicacy.

The finished dish is golden in color, named for not sticking to the plate, chopsticks, or teeth.

The ingredients for this dish are simple, just egg yolk, sugar, starch, and lard, and it’s easy to make. Once the oil is hot, you just pour in the yolk and keep stirring.

In theory, this is only considered an entry-level dish in Chinese cuisine.

Especially today, with non-stick pans being widespread, the issue of sticking has been resolved, reducing the difficulty further.

But still, many people can’t make this dish well.

The reason is simple, it’s hard for them to maintain the repeated stirring for more than ten minutes, which really tests endurance. Without a certain foundation, it’s difficult to persist.

Lin Xu cracked about a dozen egg yolks into a basin, sprinkled in a pinch of salt, added some white sugar, and stirred with chopsticks.

There are more people today, so more yolks were used accordingly.

After mixing well, set it aside, then mix some starch water with green bean starch and add it to the yolks, continuing to stir until the yolk mixture and starch water are completely blended.

The ratio of starch can be adjusted freely.

Less starch makes it harder to shape but results in a softer texture.

More starch makes it easier to shape, but the texture will be relatively harder.

After preparing the yolk mixture, set it aside, clean the pan, and coat it several times to ensure it won’t stick during cooking.

After coating the pan, Lin Xu scooped in more than half a spoon of lard.

For the "Three Non-Stick" dessert to have a moist texture, lard is essential. If you replace lard with vegetable oil, the moistness will be greatly reduced.

Once the oil is hot, stir the yolk mixture a couple of times, then take a fine-mesh strainer over the pan and pour the yolk mixture into it.

Filtering it makes the yolk smoother and more delicate, enhancing the taste.

Once the yolk mixture is in the pan, the real test of the right arm begins.

Lin Xu held a spoon, continuously stirring in the same direction, which is the trick to making "Three Non-Stick". Stirring in the same direction makes the molecular arrangement more orderly, aiding in shaping.

If you stir clockwise one moment and counterclockwise the next, any sign of the yolk mixture coagulating will be disrupted.

Upstairs, Han Shuzhen tasted Lin Xu’s Crystal Sugar Bird’s Nest and laughed:

"It’s really delicious. The sweetness and freshness are just right, and the texture of the bird’s nest is silky smooth. Xiao Xu’s skills are quite impressive."

Although bird’s nest is tasty, one shouldn’t drink too much, a small bowl each time is enough. Drinking it like soup in large bowls can have the opposite effect.

Chen Yan finished a small bowl, touched her face, and said:

"I feel like my skin is a bit smoother. Yueyue, how do you feel?"

"My skin has always been good, didn’t notice any difference."

"Get out, get out, every time I talk seriously with you, you make me mad, girl!"

Ms. Chen was very upset, but then muttered to herself:

"I wonder if the Crystal Sugar Bird’s Nest is difficult to make. If it’s not, I’ll learn it myself so I can make some whenever I fancy it."

Shen Jiayue said:

"If you find it troublesome, you can buy ready-made Crystal Sugar Bird’s Nest online. It’s just for psychological satisfaction; there’s no difference between drinking sugar water and bird’s nest."

Many of the online drinks labeled as bird’s nest contain no actual bird’s nest.

Yet, the reviews praise it as if it’s an elixir, making one question if their education system has a problem.

"Those are all promoted by internet celebrities, anyone who believes it is foolish."

Chen Yan muttered, taking a piece of roasted lamb back and crunching it noisily. Seeing Lin Xu hadn’t come to eat yet, she asked curiously:

"Why hasn’t my brother-in-law come to eat? Is he preparing a new dish again?"

Shu Yun, bringing in a plate of roasted goose, smiled and said:

"The kitchen says the boss is making ’Three Non-Stick’, we should call Wu Kexin over to see a master doing it."

When influencers were flocking to make "Three Non-Stick", Wu Kexin also jumped on the bandwagon.

But what she made stuck to pans, spoons, bowls, chopsticks, and even lips, sticking to everything like glue, turning "Three Non-Stick" into a running joke in her live stream.

Chen Yan laughed and said:

"After Wu Kexin’s mishap, she went to Tongheju and had several ’Three Non-Stick’, probably traumatized by this delicacy. Let my brother-in-law film the process to set an example for influencers."

Upon hearing "Three Non-Stick", Shen Jiayue slowed down her eating pace.

She hadn’t tried Xu Bao’s ’Three Non-Stick’ yet, planning to have a few more bites later.

Shen Guofu, nearby, said:

"Yueyue, take some time later to transfer the company’s shares. When we started the company, I took a 21% stake, and I mentioned that after you get married, 7% each would be given to you, Xiao Xu, and Xiao Dou. Now that you’ve registered the marriage, we should handle this together."

Dou Wenjing’s performance after joining has been evident to all, and with the new year approaching, it’s time to sort this out, relieving this professional manager’s concerns.

Seven percent isn’t a lot, but with Fat Dundun Company’s large scale, all the stores, Ziqiang Shengjian, and Lin Xu’s online earnings operate through Fat Dundun Company.

Seven percent yields dividends greater than wage income.

However, relative to the value created by Dou Wenjing, these dividends aren’t a lot either.