I'm the Culinary God

They discussed for a while, Lin Xu kneaded the relaxed dough again, using the base of his thumb to slowly push and knead it open.

This allows the dough to combine with the moisture better, giving it better elasticity.

After finishing these steps, he placed the dough into a bowl for a second relaxation.

After another ten minutes or so.

The engagement banquet upstairs in the banquet hall was already starting, with various cold dishes being served. Lin Xu took out the dough, rolled it into a long strip, and divided it into smaller dough pieces weighing around 7 grams each.

These dough pieces are smaller than dumpling skins, and when rolled out, they’re basically like a sheet of paper.

For Jade Shumai, this snack requires such an effect; the green veggie filling inside should be clearly visible through the dough skin. Only then can the shumai be called Jade Shumai.

Many people try to make this dish, thinking it’s enough to mix spinach juice into the dough.

That’s wrong; dyeing the dough green is a subpar approach. The best method is to roll the dough thin enough to reveal the filling, which is the essence of Jade Shumai.

Once the dough pieces were divided, Lin Xu sprinkled some dry starch, rubbed them, pressed them into round shapes, then picked up an almond-shaped rolling pin and began rolling the skins.

The almond-shaped rolling pin is a kitchen tool that’s easy for skilled people to use, but easily frustrating for those who aren’t.

When rolling the skins, you need to alternate the force between the left and right hand, so the dough automatically rotates during the rolling process, and the rolled skin becomes increasingly round.

In the past, when making dumplings at home, Lin Xu had tried multiple times, but always ended in failure.

Grandma Lin even comforted him saying:

"My grandson is meant for big things, not for fooling around with a rolling pin."

At that time, Lin Xu thought the same. He always believed that after studying finance, he’d graduate and find a job in that industry, dressing formally and elegantly, entering and exiting high-end office buildings.

However, reality went entirely in the opposite direction.

Not only did he fail to find a job in finance, but he became a chef earning a living with a rolling pin.

The first bucket of gold in opening his restaurant was given by the rolling pin.

Now using the rolling pin again, Lin Xu feels a deep sense of reflection.

Unlike a few years ago when clumsily rolling dumpling skins into rectangles during family gatherings, now he can skillfully use various rolling pins and even add some flair to it.

For instance, now, after rolling out the dough skin, the left hand presses the rolling pin while the right hand forcefully presses on the dough skin.

Soon, the dough skin appears with slightly ruffled lotus leaf-shaped edges.

These lotus leaf edges are a hallmark of shumai skins. Whether in the south or north, whether purely meat or purely vegetarian, all shumai skins need to be wrapped using this type of dough skin with lotus leaf cake pleats.

Only this type of dough skin can create delicious shumai resembling flowers.

"Wow, this shumai skin is rolled like an artwork, and so thin. No wonder you’ve built a reputation from handmade noodles—this skill is truly exceptional!"

As Lin Xu was busy, his ears tuned in to Dai Jianli’s praise.

He looked up to discover senior brother Dai Jianli and Qiu Zhenhua had entered the kitchen.

Seeing the paper-thin shumai skins on the chopping board, Qiu Zhenhua curiously asked:

"Are you preparing the shumai?"

Lin Xu nodded:

"Today, the elders are here, and I plan to make Jade Shumai."

Upon hearing the name, Qiu Zhentao’s eyes instantly brightened:

"Is the filling mixed? Where is it? Let me have a look."

Lin Xu gave Ma Zhiqiang a glance, and Ma Zhiqiang quickly opened the nearby fridge door, taking out the chilled shumai filling inside.

Qiu Zhenhua took it, removed the cling film, grabbed a pair of clean chopsticks from the side, dipped it into the filling, then brought it to his mouth to taste, raising a thumbs-up:

"The flavor’s well adjusted. Many people think that with ham cubes, no salt is needed, but that’s wrong. The savory flavor from salt and ham cubes is different, especially in vegetables. If made in Yangzhou, sugar should increase by a third, but Northern folks can’t handle it being too sweet; you’ve balanced it well."

For a chef, tasting the filling is a very common practice.

Not only with veggie fillings, but even when dealing with minced raw meat and other ingredients, if uncertain about the amount of salt, one must taste it.

Not only beginners will try when grasping isn’t steady; old hands checking apprentices’ work will also unhesitatingly taste the filling, as only then can one directly pinpoint shortcomings and streamline adjustments.

Xie Baomin laughed and said:

"Since Qiuqiu says so, I won’t taste it. What other dishes are you making later? If nothing challenging, we’ll go up and join the banquet."

Today we’re here attending with a gift, after all, now officially everyone’s a cooperation streamer with Joyful Media.

Lin Xu replied:

"Later I plan to make Huaiyang cuisine’s Vinegar Fried Crucian Carp."

Once these words were out, Dai Jianli’s formerly bored expression revealed a joyous smile, while Xie Baomin showcased a face of "you always come up with new tricks."

Only Qiu Zhenhua, not having visited Lin Ji’s Food recently, was stunned by this remark:

"Truly surprising, Master Lin knows how to make this dish—you two should head up while I stay here to see Master Lin’s Vinegar Fried Crucian Carp skills."

The audacity, secretly learned Vinegar Fried Crucian Carp—Master Lin didn’t skimp on studying privately.

Vinegar Fried Crucian Carp is too obscure a dish, not only unseen in usual life but barely available in online tutorials.