I'm the Culinary God

Then hang it up, let the fan dry it, pour some crispy skin water over it, and put it in the drying room.

Around eleven o’clock, take out all the pigeons, heat a pot of oil, and then put these pigeons in a colander, first pour hot oil over them a few times, then put them into the hot oil.

When the pigeon’s skin is fried to a reddish color and forms a layer of shiny hard shell, take it out and drain the oil.

This is the famous Crispy Pigeon in Cantonese cuisine, also called Red-braised Pigeon.

Here, red-braising doesn’t mean braising like Braised Pork Belly, but rather using hot oil to redden the pigeon’s skin.

Once all are fried, he carried them out on a tray and said to the long-waiting crowd:

"Crispy Pigeon, one for each person."

There were quite a few people eating today at noon, besides the entire members of the fat-reducing squad, Geng Lele, Yue Liyue, and Li Qiang also coincidentally came to get a free meal.

Originally, they came hoping to have Roasted Goose, but unexpectedly there was no Roasted Goose, instead they got to taste Crispy Pigeon.

Chen Yan put on gloves, took a glossy pigeon in front of herself, gently tore open the pigeon leg, and the flowing juices inside instantly made her discontent vanish into thin air.

"The pigeon is really well-made, brother-in-law, when will it be available?"

"Let’s talk about it later, right now the focus is on Roasted Goose. I still need more practice for the pigeons, and these are old pigeons, the meat isn’t tender enough. If I want to serve this dish, I’ll need to specifically buy young pigeons."

Pigeons for meat, old pigeons for soup.

Though the Crispy Pigeon made from old pigeons is more chewable and larger, the cost is also a notch higher, comparatively, young pigeons are better, small-sized, one per person, and after eating there’s no feeling of fullness, so you can still eat other things.

Zeng Xiaoqi said:

"Lishan heard about the Roasted Goose and went home to write at noon, he will likely bring his calligraphy to show this afternoon."

Lin Xu was jokingly called the best goose in the world last night, didn’t expect the old man really took it seriously, but if he did, he did, it was bound to happen someday anyway.

He tore off the pigeon wings and ate the meat with the rich juices.

Don’t say it, this method of marinating first and then skin scalding, the pigeon made with it is indeed good, crispy skin, juicy and flavorful meat, no wonder it’s a favorite among the Cantonese.

Yue Liyue said:

"Old pigeons are usually braised, which also has a unique flavor, was planning to go home in a few days, but now with such deliciousness, I’ll wait until after Lin’s boss’s wedding to leave, eat more of Lin Ji’s delicacies."

Since becoming a streamer, the monthly income easily exceeded six digits, making Yue Liyue treat Lin Ji as a cafeteria.

Of course, besides eating at Lin Ji, he also dabbled as a shop-exploring streamer, reviewed some Cantonese restaurants in Beijing, thought some high-end Cantonese restaurants tasted good, but the price seemed a bit inflated.

Comparatively, Lin Ji’s pricing is more authentic.

After finishing the pigeon, the variety of delectables made from goose innards from the back kitchen was also brought over.

Everyone ate happily with rice.

Having eaten and drunk enough, Lin Xu came to the kitchen to start preparing the crispy skin glaze for Roasted Goose.

The function of the crispy skin glaze is to extend the crispness of the goose skin, and also to add a thin glassy layer to the roasted goose, making it more visually appealing.

The method for crispy skin glaze is simple.

Mix low gluten flour, glutinous rice flour, egg white, and baking powder together into a slightly thick batter, and use a brush to evenly coat the surface of the goose carcass.

Then continue to put it in the drying room to air.

While he was doing this, Shen Jiayue was responsible for filming, trying to showcase the method of making the Roasted Goose.

Unlike some chefs making food videos, Lin Xu doesn’t purposely withhold key steps, which not only easily misleads viewers but also seems petty.

Envying the traffic online, yet wanting to keep some secrets so others don’t truly learn.

This behavior really ruins a chef’s character.

Every time he sees a similar video, Lin Xu deliberately creates a similar dish and fully discloses the hidden steps of the chef.

If you want to go public, do it openly; if you want to keep it secret, don’t make it a tutorial video.

Envious of others’ traffic yet hiding things, always wanting to take all the glory, who do you think you are? The Child of Destiny?

At three in the afternoon, the surface of the goose carcass was dried again.

Lin Xu carried a bowl of peanut oil and carefully brushed a layer on the goose surface using a brush.

Peanut oil also functions to extend the crispiness of the outer skin; even when the goose meat has cooled, the outer skin remains crispy.

To make the goose skin crispy and delicious, everything from the first layer of crispy skin water, to the second layer of crispy batter, and then the third layer of peanut oil is for this purpose.

However, in high-business restaurants, they generally skip the third oil-brushing step because if Roasted Goose is hot-selling, it will be snatched up immediately from the oven, without needing to prolong the crispy taste.

At three-thirty, Lin Xu placed lychee charcoal in the oven and began preheating the furnace chamber.

When the furnace temperature reaches about 220 degrees, put the fully prepared goose carcass inside, activate the automatic rotation function, and start roasting.

The roast duck oven had been set up for a while, previously used for roasting fish or lamb, finally roasting a poultry similar to duck today.

But even though the Roasted Goose is already in the oven, he can’t sit down and wait to eat yet, as there’s still an important sauce to make, which is the Sour Plum Sauce.

Pick the green plums, marinate them with sugar and salt to make Sour Plum Sauce.

But this kind of Sour Plum Sauce can’t be eaten directly, it must be boiled to bring out the sour taste of the green plums, and adjust the sweet and sour balance, so it complements the Roasted Goose better.

Previously, without the technique, Lin Xu initially planned to get some Sour Plum Sauce from building ten.

But now that there’s the technique, it’s better to make it himself.

He took a larger stainless steel pot, added five pounds of water, poured in fifteen pounds of finished Sour Plum Sauce, simmered it on medium heat, and stirred it repeatedly in the pot with a colander.

The purpose of this is to separate the pulp from the stone, at the same time, mash the pulp into a smooth paste, letting the sour taste in the pulp evaporate with the steam.

After all the pulps and stones are separated, use a large colander to remove the stones.

Then add five pounds of crystal sugar to the pot, along with a little white vinegar for extra sourness, simmer on medium-low heat until thickened, and then it’s ready to be served.

The Sour Plum Sauce paired with Roasted Goose must be thick enough to cling to the meat while also allowing you to savor the texture of the plum flesh.

As Lin Xu was boiling it, Shen Jiayue came over, looking at the sour-sweet smelling thick sauce in the pot, couldn’t help but bring over her freshly "developed" fries, dipped them at the pot’s edge and put them into her mouth:

"Eh? This pairs so well with the fries, much better than the purchased tomato ketchup."

The taste of the Sour Plum Sauce is pretty good, sweet and sour, with the fruit aroma of the plum and a slightly salty flavor, perfectly suitable for complementing the Roasted Goose.

Lin Xu placed the boiled sauce on a tray to cool, now everything is ready, just waiting for the Roasted Goose to be out of the oven!

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