I'm the Culinary God-Chapter 632 - 295: Salt-Baked Snacks That Even Kitchen Novices Can Master! Shocking Sister Yan for a Whole Year! [Subscribe Please]_2

Chapter 632: Chapter 295: Salt-Baked Snacks That Even Kitchen Novices Can Master! Shocking Sister Yan for a Whole Year! [Subscribe Please]_2

Using a spoon, Lin Xu dug a small hollow in the remaining salt in the pot to ensure the layer at the bottom was even.

He then placed the quail eggs one by one onto the salt. After arranging them, he poured the scooped-out salt back in, completely burying the quail eggs.

He put the lid on the pot, and the baking officially began.

Baking, in this context, referred to cooking ingredients by stewing them in a specific medium. This included not only salt-baking but also methods like water-baking and steam-baking.

After setting the quail eggs to bake, Lin Xu paused in thought. Then, he boiled a pot of water on an adjacent stove, added a large bowl of meat-braising broth, and brought it to a high boil.

He then poured a small basin of rinsed peanuts into the broth.

Since I’ve already made salt-baked quail eggs, I might as well make salt-baked peanuts too.

He chose to boil them in the broth first to enhance their savory flavor, which would make the baked peanuts even more delicious.

Of course, the system score will also be a bit higher.

Well, to get the peanuts to Excellent Level, boiling them in broth before baking should make them more aromatic than just baking directly. The score will naturally be higher.

"Why the sudden obsession with salt-baking? Salt-baked quail eggs and peanuts are both great with drinks. Are you secretly trying to satisfy your father-in-law’s cravings?"

Wei Qian sidled up, a knowing look on his face as if he’d seen right through Lin Xu’s little plan.

Lin Xu said, "It’s not just for my father-in-law. I’ve been enjoying a small snack before bed these past few nights. Peanuts are nutritious and filling—isn’t that better than other snacks?"

He then looked at Wei Qian and asked, "Want to try some? It’d be nice to have something to munch on while watching TV dramas at night, so you’re not just sitting there."

"Absolutely not! If Tiantian finds out I’m snacking secretly at night, she might give me another shoulder throw. I don’t dare provoke her..."

A shoulder throw?

The surrounding area suddenly fell silent. Not only was Lin Xu stunned, but Zhu Yong, Qin Wei, and Zhuang Yizhou also turned to look.

A bit of playful teasing between them was one thing, but privately practicing wrestling moves like a shoulder throw? That seemed far from typical for a couple.

It felt like they had missed out on a lot of drama!

Zhu Yong, munching on a piece of tomato he was cutting, asked, "Hey Wei, spill the beans about the shoulder throw. No offense, I just want to know what it feels like. I’ve taken plenty of punches, but I’ve never experienced a shoulder throw..."

Zhuang Yizhou, always one to stir the pot, chimed in, "Go on, tell us! If it’s fun, I might try it with my girlfriend too."

Judging by Wei Qian’s grimace, it probably wasn’t fun. But whether it was fun or not was secondary; the main thing was they’d never witnessed anything like it!

Who would’ve thought the restaurant’s head chef and front manager could be so explosive!

Wei Qian glared at them irritably. "Get lost, all of you! Stop stirring things up. Anymore out of you two, and you’ll be doing all the stir-fries tonight."

With that, he retreated to the adjacent pastry section.

I can’t afford to offend you all, but surely I can hide from you?

Ten minutes later, Lin Xu scooped the peanuts out of the broth and removed the aromatics, leaving only the peanuts.

By this time, the salt-baked quail eggs were almost ready.

When he lifted the lid, a rich aroma of spices mingled with the distinct, clean scent of sea salt wafted out. Closing his eyes, it was as if he were cooking savory seafood.

The sea salt in the pot had now clumped into large pieces.

Lin Xu turned off the stove’s flame and carefully broke apart the salt chunks with a spatula. Then, using a large colander, he sifted the quail eggs and spices from the salt.

This salt would be used to fry the peanuts later, and any remaining spices could easily burn, so it was essential to filter them out now.

After sifting out all the quail eggs and spices, he brought over a plate, lined it with two lettuce leaves, and arranged the baked quail eggs on top.

Once they were arranged, Lin Xu examined them with the Eye of Discrimination.

[Level: Excellent Level]

Success!

He picked up a quail egg, cracked it open, and peeled off the shell, revealing the richly fragrant egg inside.

He wasn’t sure if the baking heat had been too high or the time too long, but the lower half of the quail egg was slightly browned. However, the mouthfeel was excellent and the aroma very rich.

These are much tastier than plain boiled quail eggs!

With the quail eggs as a successful precedent, Lin Xu felt confident about the next two dishes.

He reignited the flame and returned the pot of sea salt to the stove. As it heated, he continuously used a spoon to break up the clumps of salt.

Once the salt was loose again, he first used a colander to filter out any remaining spices. Then, he poured the drained peanuts into the pot and began to stir-fry them.

When the peanuts first went into the pot, their moisture caused them to become coated in salt.

No problem, I just need to keep stir-frying over high heat.

Salt-baked peanuts were different from salt-baked quail eggs. Quail eggs needed to be buried in salt to stew, while peanuts required constant stir-frying.

This not only kept the salt loose but also ensured the peanuts heated evenly.

Soon, the salt coating on the peanuts began to diminish. Eventually, the surface of the peanuts dried, and the salt became loose once more.

When a CRACKLING sound started, it signaled that the peanuts were perfectly cooked.

He turned off the heat, buried the peanuts in the hot salt, and let them sit for a short while to allow the flavors to meld.

This was a technique he’d picked up from making the salt-baked quail eggs earlier. Burying the ingredients in hot salt allowed its unique absorbency to draw out moisture from within. Even though he had wiped the surface moisture off the quail eggs, the salt had still absorbed a lot of moisture, even forming large chunks. That’s why he wanted to try the same method with the peanuts.