I'm the Culinary God-Chapter 570 - 275: This dish can’t be eaten often, it uses too much rice! A different Four Happiness Roasted Gluten! [Subscribe please]_3

Chapter 570: Chapter 275: This dish can’t be eaten often, it uses too much rice! A different Four Happiness Roasted Gluten! [Subscribe please]_3

"If you want a horse to run, you’ve got to feed it more grass."

The figure seemed substantial, but it was only two months’ profit from Ziqiang Shengjian. If they opened a few more stores, that amount could potentially be earned in a single month.

Dou Wenjing’s eyes widened in shock; she had not expected Lin Xu to give so much.

She had thought it would be good to get an increase to five hundred thousand.

But who knew this handsome boss would be more generous than she had imagined? People say a soldier would die for someone who appreciates him. Even though she didn’t possess such high enlightenment, having a boss who treated her so well was indeed a stroke of luck.

She said excitedly, "Thank you, Boss. I will definitely work hard in the future!"

Six hundred thousand! Wow, that was almost catching up to the income of the financial director of the Shen Group.

And most importantly, managing a booming catering company personally handed to her was like a dream come true.

After chatting for a while longer, they left the private room.

Downstairs, Chen Yan and Zeng Xiaoqi had already arrived. A staff member had reheated the remaining dishes, and they were currently eating.

Seeing Dou Wenjing’s face full of surprise, Zeng Xiaoqi pulled her aside and asked in a low voice, "What’s got you so happy? Tell me about it."

Dou Wenjing didn’t hide anything and shared the news about her raise.

Chen Yan scooped up a mouthful of rice and said with a smile, "My brother-in-law isn’t stingy. Keep up the good work, and your compensation will be even higher in the future."

An annual salary of six hundred thousand might sound like a lot, but it broke down to fifty thousand a month, which still wasn’t as high as Brother Qiang’s, whose hair was gradually thinning.

In Chen Yan’s eyes, it was just a normal income.

But Zeng Xiaoqi’s eyes widened. "Damn, not only are you bustier than me, but your income is also so much higher! I’m so jealous I’m thinking of quitting my job to work for Boss Lin."

But then she thought about it. With 32D Dou Wenjing at the company and Shu Yun handling the store, there probably wouldn’t be much room for her to shine even if she quit.

Ah, envy!

At three o’clock in the afternoon, Lin Xu finished his tasks and retrieved some dried shiitake mushrooms and daylily flowers from the warehouse.

For the dish Four Happiness Roasted Glutinous Rice, besides roasted glutinous rice itself, dried shiitake mushrooms, daylily flowers, black fungus, and peanuts were also needed.

These four accompanying ingredients were the so-called "Four Happiness."

Strictly speaking, the dish should have been called ’Four Happiness Braised Gluten,’ so people wouldn’t wonder why ’Four Happiness Roasted Glutinous Rice’ apparently contained five ingredients.

First, he rinsed the dried shiitake mushrooms with warm water to remove any surface dust, then he soaked them.

More water was needed for soaking the mushrooms. During the cooking process, the mushroom-soaking water would be added to the dish to enhance its fragrance and flavor.

After setting the mushrooms to soak, he picked up another basin and put the daylily flowers into it.

Daylily was an ingredient found in many regions in China, derived from the flowers of the Forget Sorrow Grass.

Forget Sorrow Grass was a fascinating plant. Its fresh flowers were toxic and could not be eaten. However, once picked and dried, the toxicity was lost, and they could be safely consumed.

The high-end daylily was actually the unopened flower bud, which had a meaty texture when eaten.

After soaking the daylilies, Lin Xu clicked on the special items section in the points store. It was set to refresh in just over ten hours, which would be tomorrow morning.

I wonder what items will be refreshed then.

Feeling a little excited.

Recently, he had become proficient in using the Eye of Discrimination.

For all dishes and ingredients, just by focusing intently, he could get an explanation. A rating would appear if it exceeded the Qualified Level.

He had tested the skills of the chefs in the restaurant; everyone cooked with care, maintaining a consistent quality in the dishes.

Two hours later, the daylily buds had fully rehydrated.

Lin Xu rinsed the buds to clean them, then aligned their bottoms and trimmed off the excess stems, as the stem texture was tough and unappetizing.

Next, he picked out the daylilies that had started to bloom and used a small knife to remove the pistils from inside.

The pistil of the daylily had a slight bitterness and was best removed before eating to improve the overall taste and texture.

After preparing the daylilies, he also soaked some peanuts and then brought over the roasted glutinous rice that was needed for the evening.

This was fresh roasted glutinous rice, less commonly seen in the Northern regions. Lin Xu soaked the roasted glutinous rice in water. Once it had absorbed enough water, he pressed it firmly to squeeze out some of its inherent sourness.

He repeated this squeezing process several times. Once the water in the basin became murky, he changed the water and rinsed the roasted glutinous rice twice more.

After washing, he took a bowl and, using his hands, broke the roasted glutinous rice into pieces slightly smaller than mahjong tiles.

The modern way to prepare Four Happiness Roasted Glutinous Rice was to cut it into cubes. However, the traditional method involved breaking it by hand. This way, the surface of the roasted glutinous rice would become irregular, allowing it to hold more sauce.

However, the hand-broken appearance was not as aesthetically pleasing, so it had largely been replaced by the more visually appealing cut cubes.

After breaking it into pieces, it was time for an important step in making roasted glutinous rice—deep frying.

The biggest difference between roasted glutinous rice and regular Gluten was that roasted glutinous rice was more sour. To remove this sour taste and improve its texture, it needed to be fried in oil.

Before doing this, Lin Xu looked up tutorials online. They mostly advised frying it in high-temperature oil, similar to eggplants, warning that otherwise the roasted glutinous rice would absorb too much grease.

This was incorrect.

Because if one only fried the surface, the interior’s sour taste couldn’t be effectively removed with just high-temperature oil.

The correct approach was to fry it in lukewarm oil.

Lin Xu heated a pot of oil on the stove. Before the oil became hot, he added the broken pieces of roasted glutinous rice and stirred them a couple of times with a spoon.

He then turned the stove’s flame to its lowest setting, allowing the oil’s temperature to rise slowly.

As the temperature gradually rose, the sour taste from within the roasted glutinous rice would be fried out. Simultaneously, its internal, honeycomb-like porous structure would become more pliable and tender.

This tenderness, in terms of texture, was what Shanghai people demanded most from roasted glutinous rice—chewiness!

As he was busy, Dai Jianli suddenly sent a message:

"Brother, tomorrow morning in the back kitchen of Building 18, they’ll be making dry dip seasoning. You should come. I’ll teach you how to make it and also treat you to some exquisite Sichuan cuisine you can’t find anywhere else!"