I'm the Culinary God

The traditional stir-fried rice noodles require soaking the rice cakes overnight to soften them. The next day, they are sliced into strips, then paired with fresh meat slices, egg, tomato, pea shoots or small bok choy, and other seasonings, fried in hot oil.

But now, all that’s on hand are the rice cakes Shen Jiayue smashed earlier, so there’s no time to soak them. Therefore, Lin Xu just briefly passed the rice noodles made in the morning through hot water and immediately started frying.

When stirring, he not only added more meat but also included some slices of ham.

The oil used for stir-frying the rice noodles also came from the oil steamed out of the ham, full of the unique umami of ham.

The rice noodles have strong water absorption properties, so water needs to be added during the stir-fry process. Lin Xu replaced it with the broth cooked from the ham.

With such cost-ignoring methods, the stir-fried rice noodles were successfully made.

Compared to casserole rice noodles, stir-fried rice noodles allow for savoring the elastic texture better, enriched with the unique savory aroma of ham, somewhat giving the feeling of eating ham-fired noodles.

As for the meat slices and other ingredients, they each have their own characteristics, enhancing the deliciousness of the rice noodles.

"Whoa, I didn’t expect the fried version to taste so good!"

Chen Yan was eating casserole rice noodles when she saw Lin Xu serving several plates of stir-fried ones. She couldn’t help but pick up a chopstick to try, and immediately fell in love with the taste.

Two different methods use the same rice noodles, but they both offer unique deliciousness.

It must be said, rice noodles are truly a tasty ingredient no matter how they are prepared.

Madam Huang said:

"Actually, steamed ones are also tasty. Steam the rice noodles for fifteen minutes, then mix with specially prepared soy sauce and pickled vegetables, and lastly pour over the dense soup made from bone tubes and scallions, and it’s done."

Lin Xu initially thought it was a delicacy similar to steamed noodles but was surprised that it was a substitution of the boiled water rice noodle step for steaming.

The rice noodles are hard, becoming softer by absorbing steam during the steaming process, but because they’re not boiled, the texture becomes more elastic.

Consequently, because there’s no boiling involved, the rice fragrance becomes more intense.

Perhaps this is the reason why steamed rice noodles are delicious.

9:30 PM.

Lin Xu was in his study playing games when Shen Jiayue, dressed in her dinosaur pajamas, shuffled in wearing pink cotton slippers,

and immediately put her porcelain-like long legs up on the computer desk.

This instantly diminished Lin Xu’s interest in continue killing spree in the game.

He removed his headphones and curiously asked:

"Just took a bath?"

"Xu Baobao, I’m hungry... Those rice noodles are tasty but not filling; soaking in the bathtub actually made me hungrier."

Are you using those beautiful legs to tempt me because you’re hungry?

Lin Xu exited the game and asked with a smile:

"So, what do you want to eat? I’ll go downstairs and make it for you now, I happen to be a bit hungry too."

Shen Jiayue put her legs down and snuggled into Lin Xu’s arms:

"I want to eat meat, any kind of meat is fine."

Lin Xu turned off the computer and scooped her up:

"If you want to eat, then just wait patiently. Otherwise, it’s not you eating meat, but me eating you."

Shen Jiayue’s face flushed:

"Naughty, I am talking about serious matters, yet your mind is going astray... Hurry up and go, I’ve changed into my pajamas to stop you from looking at me with villainous eyes."

Lin Xu: ??????

How come looking at my own wife becomes villainous?

Is it not okay for me to desire my own wife’s figure?

He went downstairs, initially intending to showcase his culinary skills based on today’s lucky draw, but after rummaging through, he found out there were no wild chicken and wind chicken, so he couldn’t make Braised Three Chicken.

Tea Oil Duck wasn’t feasible either, it requires four months of marinating and isn’t something you can eat just like that.

There is pork belly, but eating large chunks of meat in the middle of the night feels sinful.

Better to make some ordinary dishes.

Lin Xu planned to prepare the Perfect Level Huaiyang dish he earned this morning – Red Crispy Chicken.

Fortunately, there were a few chicken thighs at home, as well as pork and fresh shrimp, and the cooking time for Red Crispy Chicken isn’t particularly long, definitely can be eaten within an hour.

Thinking of that, he unhesitatingly took out the chilled chicken thighs, first rubbing them with salt to cleanse impurities from the pores, then rinsing.

After vertically cutting with a kitchen knife, he removed the bones from the inside.

During the deboning, the meat of the chicken thigh had fully unfolded.

Put the chicken thigh meat skin-side down on the cutting board, then start chopping with the knife on the chicken meat, to cut the connective tissue on the chicken thigh.

But be careful when cutting, do not damage the skin.

The skin should remain intact for a visually appealing Red Crispy Chicken; otherwise, it’s a crash.

Like this, the chicken thighs were transformed into slices of chicken meat with skin.

Once the chicken thighs were cut, Lin Xu took a piece of pork belly, skinned it and minced it, then retrieved the large shrimp from the aquarium, peeled them for shrimp, and minced them into small particles.

Put the minced pork and shrimp fragments into a small bowl, add a few egg whites, scallions, ginger minced, salt, sugar, light soy sauce, mix uniformly, and slam together until firm.

Next, bring the chicken meat over, still place skin-side down on the cutting board.

First, sprinkle a thin layer of starch on the surface of the chicken meat, spread the meat filling over, and press to even out.

The starch allows the meat to adhere more firmly to the chicken meat, and pressing further helps bind the meat filling and chicken meat together.

Once this step is done, mix the leftover egg yolk from beating egg whites, and spread evenly on the surface of the meat.

A pajama-clad Shen Jiayue watched this whole scene in amazement, surprised that chicken could be prepared this way, and curiously asked:

"Xu Baobao, can an air fryer be used to make this dish?"

Baobao ah, the air fryer is really not almighty... Lin Xu was just about to scoff at this girl for thinking that everything can be done with an air fryer, suddenly recalling there’s a similar delicacy, seemingly quite suitable for the air fryer.

He laughed and said:

"Can be done, but must replace the chicken meat."

"Really? Then what to replace it with?"

Shen Jiayue was overjoyed, she was merely asking casually, didn’t expect it could actually be done.

"Replace it with mushrooms, remove the roots, fill the meat mixture inside, then put it in the air fryer for about fifteen minutes, it should be good."

Upon hearing that, Shen Jiayue immediately rolled up her sleeves.

If that’s the case, then as the household chef, let me display Lin Ji’s executive chef prowess!

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The good news is my fever subsided, the bad news is a cough almost feels life-threatening, swallowing hurts terribly... This Chapter is 5100 words, save the monthly ticket for the end of the month brothers!