I'm the Culinary God

"Are you really planning to invite Lucy to our wedding?"

Shen Jiayue couldn’t even focus on eating her sweet potato, her big eyes were filled with surprise and curiosity.

Goodness gracious, the more obedient someone is, the more rebellious they might be?

Your master just sorted out the household registration for you, and you’re repaying him with this? You’re much more rebellious than your senior brother.

Lin Xu laughed and said:

"Just kidding, I wouldn’t dare to do that. If she starts a fight with shimu, it would be hard to handle."

He picked up a sweet potato, peeled it, blew on it, and took a bite. The sweet potato was sweet and honey-like, filled with a rich aroma, and eating it gave a feeling of happiness from the bottom of one’s heart.

Shen Jiayue asked:

"Xu Bao, who do you think would name Aunt Lucy something as old-fashioned as Wang Cuihua? And even trick her into thinking Cuihua represents purity and elegance."

Lin Xu was also somewhat curious.

Mocking someone like this doesn’t seem very friendly.

Even when friends tease each other, they would eventually let someone know, rather than keep up the deception.

Thinking of this, he suddenly thought of someone:

"Do you think the person who named her could be shimu?"

If there was anyone who would want to mock Lucy, it would naturally be shimu. This name would make Lucy instantly seem like a rural firewood girl.

But does shimu know Lucy?

He didn’t quite understand the grudges among adults and felt it was better to enjoy his life with Shen Baobao. These troublesome matters should be left for the master to worry about.

After finishing the sweet potato, he returned to the kitchen, first checking the simmering marinade. It had a rosy color and rich aroma, which would make even simple vegetables taste good, not to mention braising elbows.

As for the elbows in the pot beside, they were nearly fully cooked.

Skimming off the scum from the pot, Lin Xu mixed some maltose with warm water to brush onto the pork skin when frying the elbow later. This would give the skin a more lustrous red color.

Soon, the elbows were fully cooked.

He took them out, placed them on a tray, and brushed them with the prepared maltose water while they were hot.

When the elbow’s temperature decreases, the maltose water will penetrate into the skin. At that point, another coating is necessary for a more even color.

Once completely cooled, set up a large oil pan on the stove, heat the cooking oil to thirty sixty percent, and fry the elbows in it.

Unlike tiger skin dishes, red stewed pork hock only needs light frying for coloring, without water dipping to wrinkle the skin.

Once the skin colors, take out the elbows from the oil.

You shouldn’t use meat hooks when removing them, but rather a large skimmer to avoid damaging the skin and affecting its appearance.

The essence of this dish is the elbow skin, so extra care is needed.

After frying all the meat, letting it cool, then getting a bucket for marinade, lining the bottom with several layers of bamboo racks, and positioning the elbow with the skin down inside.

Finally, pour in the prepared marinade for an hour-long braising.

Though it’s called braising, it should be considered stewing because it requires low heat, keeping the broth barely simmering, which is how the elbow is made tender and delicious like tofu.

Still, achieving this texture requires more than simmering; it must be steamed in a cabinet for over ninety minutes, otherwise, mere simmering is insufficient for tenderness.

Elbow is a very common ingredient, but making it delicious requires tedious steps.

Like the previously made crystal sugar elbow and pot roasted elbow, their cooking processes are quite elaborate.

Once the elbows were simmering, Lin Xu was about to go outside for fresh air, when Guo Xinghai suddenly pulled him aside and whispered:

"Lin Xu, I’m planning to head back in the next couple of days. With the new year approaching, my family has ancestral rites to prepare for, and I need to go back early. I’ll return for your wedding."

Guo Xinghai had been at Lin Ji for almost two months.

During this time, he learned a lot and had gained many insights into kitchen management.

The Guo Family’s restaurant in Yangcheng has always followed a vertical management model, maximizing efficiency but leading to barriers among chefs and even conflict between departments.

Contrarily, in Lin Ji’s kitchen, everyone can learn from each other, regardless of the dish being made.

This rich learning atmosphere strengthens the bonds between chefs, even the restless assistants have become enthusiastic about cooking.

Moreover, Lin Ji’s superior benefits boost everyone’s morale.

Everyone helps each other out, with no one playing petty tricks or causing disputes. Their daily focus is on working hard and learning, striving to improve their culinary skills for better benefits.

With prospects in work and life, naturally, a positive cycle is formed.

Lin Xu was surprised by Guo Xinghai’s decision to leave, but given the circumstances, it made sense with the new year approaching. People have their own businesses and can’t just help out here indefinitely.

He smiled and said:

"Alright, today’s making of the elbow can serve as your farewell, and I’ll ask Sister Jing to settle your pay."

Though initially here for an internship, no one treated this master as just an intern.

Guo Xinghai chuckled:

"No need for pay, the knowledge I’ve gained here is priceless. Once I return, I’ll start revamping our restaurant’s management, aiming to learn from Lin Ji’s style."

Even while saying this, he knew it’s easier said than done as Lin Ji’s learning atmosphere has been ingrained since its small restaurant days, coupled with the strong influence of Ma Zhiqiang and Niu Chuan, thus achieving its current style.