I'm the Culinary God-Chapter 581 - 279 - Getting the Sauce Dish! The Indistinguishable Real and Fake Jiang Tuan! [Subscribe Please]_2

Chapter 581: Chapter 279 - Getting the Sauce Dish! The Indistinguishable Real and Fake Jiang Tuan! [Subscribe Please]_2

To swim in these waters, a debt is eventually owed!

Dai Jianli glanced at the chef beside him and asked,

"Can we start now?"

"Yes, we can."

"Then let’s get started. We’ll go from stir-frying the ingredients to step-by-step production and explanation, striving to let Lin Xu learn it all in one go."

Although Lin Xu had come specifically for the dry dip, he couldn’t help feeling a little apprehensive at the sight of the stir-frying machines and grinding machines in the room.

If he managed to learn this time, would he also need to buy a stir-fry machine and a grinding machine?

The head chef and two assistants started up the stir-fry machine, turned on the heating function, and poured three bags of salt into it before adding peanuts and soybeans. As the machine spun, the stir-frying began.

Lin Xu had always thought that soybean powder was used in the dry dip mix; only now did he realize that it was actually soybeans. It seemed they would be roasted until fragrant and then ground into powder.

One has to admit that this method of roasting ingredients with salt does indeed enhance their aroma. Especially when using well salt, large-grained sea salt, or Qinghai salt, the aroma of the salt is maximally released. How could the ingredients not be aromatic when stir-fried with such salts?

Stir-frying is a long process, but nobody in this fragrant, spice-filled room found it boring because Dai Jianli was unveiling the secret behind what made the dry dip delicious.

After stir-frying for a while, they adjusted the temperature to maintain a low heat, allowing the ingredients’ flavors to slowly roast and emerge. Not long after adjusting the temperature, they began adding the prepared spices into the stir-fry pot.

After stir-frying for another ten minutes, once the spices had released their aroma, they gradually added various dried chilis from the workspace into the pot. First went the thick-skinned Lantern Peppers, followed by thread chilies, then bullet-head chilies, and finally Chili.

Before the chilies were added, the aroma wafting from the stir-fry pot was fragrant, even reminiscent of braising spices. But after the chilies were added, the smell gradually became pungent. Even with the exhaust hood set to maximum and the room’s ventilation fans turned on, it was overwhelming.

The two experienced chefs responsible for the stir-frying, put on gas masks and also handed masks to Lin Xu and the others.

When the chilies were almost done, they broke open two monk fruits and tossed them into the mix.

If Lin Xu wasn’t mistaken, these sweet ingredients were likely added to enhance the flavor.

As the cooking time lengthened, the chilies’ pungency gradually transformed into a fragrant spiciness. The scent became less irritating to the nose, yet richer in aroma.

Dai Jianli said to Lin Xu, "To make a good dry dip, you must stir-fry out all the harshness from the ingredients. Only then will it be mild and not make you choke. Otherwise, you’d sneeze with every bite, and you wouldn’t be able to enjoy your meal."

Lin Xu nodded, taking note of Chef Dai’s instructions.

About half an hour later, all the ingredients on the workspace had gone into the pot.

Dai Jianli turned off the stir-fry pot’s heating function but did not turn off the machine. Instead, he let the stirrer continue to rotate slowly in the pot. The advantage of this was that it effectively prevented the ingredients from clumping together and scorching. It also allowed the various seasonings to meld, raising the quality of the dry dip and intensifying its aroma.

Witnessing this, Song Dahai completely gave up on the idea of mass-producing the dry dip.

"Damn, this is so complicated! I’ll just come and pick it up in the future."

Lin Xu also hadn’t expected the process to be this intricate. No wonder the Perfect Level method sold for three million points in the points mall—such a complex process was indeed worth the price.

As the temperature of the stir-fry pot gradually decreased, they poured out all the contents. First, they spread it out on the workspace to dry and cool, allowing ingredients like peanuts, White Sesame, and soybeans to become fragrantly crispy.

Looking at the spices laid out on the table, Lin Xu curiously asked, "Is it enough to just grind these ingredients into powdered seasoning, Chef Dai?"

Dai Jianli laughed and waved his hand. "We’re far from done. Just wait, there’s still a lot more to come."

As he spoke, two more assistants came in, each carrying a few bags. Dai Jianli placed a large tray on the workspace, and they immediately dumped the contents of the bags onto it.

Lin Xu saw there were dried minced scallions from a dehydrator, garlic crisped in an oven, crushed Aged Tangerine Peel, and various dried fruit bits. All were processed with either an oven or a dehydrator and were completely dry and moisture-free.

"The secret to a delicious dry dip lies here," Dai Jianli explained. "By adding dried scallions, garlic, Aged Tangerine Peel, and fruits, the spicy flavor of the dip becomes even more irresistible."

Once cooled, they poured the ingredients, along with the salt used for stir-frying, into a low-speed grinder and slowly ground them into a slightly granular powder.

During the grinding process, the rich aroma was so tempting it made one want to grab a steamed bun and dip it right in.

It was incredibly fragrant.

This stuff wouldn’t just complement cooked meat; even raw meat dipped in it wouldn’t taste bad at all.

Song Dahai scooped a little from the outlet with a disposable chopstick, licked the end, and exclaimed, "You rascal, you actually didn’t hold back this time! It’s exactly the same as the dry dip you made before... Master Lin, have you learned it? Do you need Chef Dai to go over all the ingredients and their proportions?"

There was no need to mention the ingredients; with the Eye of Discrimination, all nearly forty of them were clearly identified.

As for the proportions...

He thought for a moment, then looked at the outlet and silently mouthed something.