I'm the Culinary God

One pound of white vinegar, two ounces of big red Zhejiang vinegar, three ounces of maltose, an ounce of Erguotou, a few slices of lemon.

Once in a basin, stir evenly with a spoon, especially the maltose, which needs to be stirred until fully dissolved, for the best coloring effect.

Crispy skin water cannot be boiled, otherwise the acetic acid in the white vinegar and big red Zhejiang vinegar will evaporate quickly.

As for the Erguotou, it mainly serves the purpose of penetration, allowing the crispy skin water to adhere better to the goose.

After completely stirring the maltose, he went to the drying room, took out the already dried goose blanks, and hung them on the workstation to start drizzling the crispy skin water.

The specific method is very simple; hold the basin under the goose with one hand, and drizzle the crispy skin water onto the goose with a spoon in the other hand, ensuring it covers the entire goose.

Areas like the wing base and leg base are key spots and need several applications.

After drizzling, foil is placed slightly below the goose head, forming a "bib" shape. This prevents fluids from seeping from the goose’s mouth during extended drying, which could mar its appearance if it drips on its body, so preparation is essential.

This foil remains until baking ends, as during baking, fluids or blood may seep from the goose’s head, and a beforehand covering effectively prevents dripping on the body.

The technique for making roasted goose is not difficult, it’s all about the details.

For instance, if you blow air improperly, the meat skin won’t fully inflate, affecting the overall texture and appearance.

And when scalding the skin, insufficient scalding causing the outer skin to shrink will also affect the final product.

As for the crispy skin water being drizzled, it’s the same.

Key areas need several applications to ensure the crispy skin water coats the goose’s outer skin.

After drizzling the crispy skin water, Lin Xu placed these goose blanks back into the drying room, turned on the fan, and continued drying.

There was still much crispy skin water left in the basin. Discarding it seemed wasteful, but if kept, the white vinegar would evaporate over time.

Thinking it over, Lin Xu brought some pigeons.

Since roasted goose wasn’t ready for lunch, instead of waiting, why not make more crispy pigeons for everyone to enjoy.

And if there aren’t enough ingredients for steamed pigeon, ask Old Huang to send some more, it’s not troublesome, and it even supports Old Huang’s business.

Zeng Xiaoqi, having finished a pigeon, happily left the shop carrying a bag.

Downstairs at the company, she happened to run into Chen Yan on her way to work.

"Oh oh oh, isn’t this Yan Baobao? You didn’t reply to messages last night, and you didn’t react to the food photos this morning. I thought you were targeted by criminals for revenge."

Chen Yan coughed dryly:

"Last night... Last night Ren Jie drank too much, vomited everywhere, I was busy cleaning up, didn’t manage anything."

After speaking, Chen Yan pulled out her phone from her bag and pressed the power button.

Zeng Xiaoqi smirked and asked:

"Drank and vomited?"

Chen’s face turned red:

"Really, people with small chests talk more nonsense... What food photos did you send?"

She walked into the elevator with her phone alongside Zeng Xiaoqi, looked at the group messages, and then at the social updates, quickly raising her voice:

"Last night you had red crispy chicken?!!!"

"And just made crispy pigeon?!!!!!!"

"Oh my god, why do you always eat good stuff behind my back?!?!?!!!?!?!????"

Fuming, Chen Yan was ready to leave the elevator on the spot to eat pigeon at the shop.

How outrageous to eat good food secretly from me! Unforgivable!

Zeng Xiaoqi pulled her back, saying:

"Even if you go now, there’s none left. Wait until noon. There’ll be more than a dozen pigeons, enough to make you happy. Come on up, there’s a lot of work today."

Chen Yan: "..."

Sure enough, those who are well-fed like to be neutral!

You’ve already enjoyed it, but I haven’t even tasted it yet. No share of red crispy chicken, no share of crispy pigeon, and got laughed at by this small-chested weirdo first thing in the morning.

I’m so pathetic!

"There’s crispy pigeon for lunch, roasted goose in the afternoon. If you go now, the most you can have is a couple of mouthfuls of the lady boss’ crispy peanut. You choose."

Upon hearing this, Chen Yan gave up on the idea of heading to the shop.

Having just shared a serving of braised stew and three packs of buns with Ren Jie, she wasn’t that hungry, better wait for lunch. Wondering how good the brother-in-law’s crispy pigeon will be, if it’s tasty, she’ll have to eat it often.

They say pigeons are highly nourishing, time to thoroughly supplement her health.

Arriving at the company, Zeng Xiaoqi asked:

"Did you see the new program proposal I gave you on the USB drive the day before yesterday after work?"

"I saw it, your design concept is good. Specifically, we can discuss with the older masters after the New Year... By the way, here’s the USB drive back to you, lest it gets mixed up with the U shield."

Chen Yan reached into her bag but instead of finding the USB, she took out a small black bottle resembling a perfume bottle.

Zeng Xiaoqi raised an eyebrow:

"What’s this? Miracle oil?"

"Miracle your ghost, this is dog repellent medicine used by my Ren Jie during a mission yesterday, to prevent dog bites. I thought it was amusing, so I put it in my bag, to discipline Dundun if he misbehaves someday, hmph!"

"Then you truly are Dundun’s real aunt..."

"Indeed, as an elder, one must let the little guy experience the world’s dangers."

Chen Yan pulled out the USB drive and handed it to Zeng Xiaoqi, then returned to her office to get busy, while Zeng Xiaoqi also began preparing for the day’s shoot.

At nine in the morning, Lin Xu returned to the small kitchen, bringing the marinated pigeons to scald their skins with hot water.