I'm the Culinary God-Chapter 668 - 306: The Nemesis of Senior Brother Turns Out to Be Junior Brother-in-law! Junior Brother, Have You Ever Had Shengjian Chrysanthemum? [Subscribe Please]_3

Chapter 668: Chapter 306: The Nemesis of Senior Brother Turns Out to Be Junior Brother-in-law! Junior Brother, Have You Ever Had Shengjian Chrysanthemum? [Subscribe Please]_3

"Yes, let’s eat here."

Not far from them, Yue Liyue and his friends were also wolfing down fried noodles.

"We haven’t had two meals in a row since the new store opened, but these fried noodles... I could eat them for two more meals without getting tired of them."

"Truly delicious. I’m definitely having them again this afternoon."

"Me too. I’m going to keep eating this afternoon. I’ll eat my fill first."

"..."

Under the Lin Ji’s Food topic, the discussion about fried noodles was also quite lively.

Especially after the first batch of customers posted photos, short videos, and their tasting experiences, discussions about Hometown Fried Noodles even trended.

Many people from other places who couldn’t get Lin Ji’s Hometown Fried Noodles started listing similar local dishes from their own hometowns.

Netizens from the Jiangnan Region reminisced about their hometown’s stir-fried rice cakes, those from the Chaoshan Region missed stir-fried kway teow, and netizens from the Yun Gui Region had a special fondness for Stir-fried Rice Noodles.

There were also various stir-fried rice vermicelli, hefen, and fried rice dishes from other southern regions.

As for the north, there were various stir-fried noodles and stir-fried pancakes, as well as hand-grabbed rice, stir-fried dough drops, and other delicacies.

In the hearts of netizens from different regions, there was always one dry-fried dish they dreamed of—be it noodles, pancakes, rice, or rice noodles.

For many who were away from home, the dishes from their hometowns not only satisfied their hunger but also consoled the indelible homesickness in their hearts.

「In the kitchen.」

After the initial chaos, Lin Xu had adapted well to operating four stoves. He only needed to pan-fry the noodles and then pour in the braising liquid and vegetables; the rest was handled by the assistant chefs. This efficiency ensured a steady supply of fried noodles. Even during peak hours, customers didn’t have to wait too long.

In the kitchen, Xie Baomin, having just seen off his wife and brother-in-law, hadn’t left. Instead, he was instructing Wei Qian on how to be a good head chef. A head chef must not only assign tasks and control dish quality but also focus on staff’s technical training and psychological well-being. Such experience was invaluable to Wei Qian, the newly promoted head chef. He nodded repeatedly, firmly committing Xie Baomin’s words to memory.

After the lunch rush, Lin Xu, feeling a bit tired, picked up a bowl of Sour Plum Soup and drank it all in one gulp. He hadn’t been this busy since the new store opened. However, this feeling of cooking seriously without thinking about anything else was quite refreshing.

I should experience this more often when I have free time, he thought. That way, I can more directly grasp the essence of cooking and the joy of creating delicious food.

After sitting and resting for a while, Lin Xu felt that the fried noodles he had eaten had been completely digested.

He asked Chezai, "Is there any rice left?"

Having made fried noodles for over two hours, Lin Xu now just wanted to change things up and eat something different.

"There’s rice, Boss. But there aren’t many dishes left; the braised meat and other toppings are all sold out. What would you like to eat? Should I have someone make something?"

Hearing that the boss was tired and wanted to eat, Zhu Yong and Zhuang Yizhou were ready to work overtime and prepare another dish. Just as they were about to get busy, Xie Baomin, who had been instructing Wei Qian by word and example, said, "You all don’t need to bother, I’ll do it. We were so busy at lunch, everyone must be exhausted. Take a break. Dinner service will be another tough battle."

Then he said to Lin Xu, "I taught you Stone Cooked Chrysanthemum earlier. Now I’ll teach you another chrysanthemum dish that’s perfect with rice and can be made in one minute—Shengjian Chrysanthemum."

Shengjian Chrysanthemum?

Although Lin Xu had been in the catering industry for quite some time, he had never heard of this dish before.

Shengjian... Is it made like Shengjian Buns?

Xie Baomin didn’t say much. He just filled a small basket with chrysanthemum greens and started cooking. He pinched off the tough stems of the chrysanthemum greens, then laid them out neatly one by one.

"If you buy the bundled kind, just cut off the lower half of the tough roots, place them neatly in water, and rinse," Xie Baomin instructed. "The neater you arrange the chrysanthemum greens, the better the dish will look."

After preparing the chrysanthemum greens, Xie Baomin chopped some scallion, ginger, and garlic mince, sliced a handful of millet chilies into rings, and grabbed a handful of dried shrimp. With that, the ingredients were ready. After placing them separately on a plate, he took a mixing bowl and started to prepare the sauce. One tablespoon of Steamed Fish Sauce, one tablespoon of Light Soy Sauce, one teaspoon of oyster sauce, then one teaspoon of white sugar, and an equal amount of water. He mixed it all well.

Seeing that everyone was watching, Xie Baomin explained, "Steamed Fish Sauce, Light Soy Sauce, oyster sauce, and dried shrimp are all salty, so there’s no need to add extra salt."

After stirring the sauce, he set it aside for later use.

He placed a wok on the stove and heated it. He then added cooking oil to coat the wok, poured it out, then added a little more fresh oil. Into this, he poured the scallion, ginger, and garlic mince, along with the millet chilies, and stir-fried them. He stir-fried them until aromatic, then added the dried shrimp and continued to stir-fry.

As soon as the dried shrimp were added, a delightful, savory aroma wafted from the wok. Everyone couldn’t help but sniff the air; the delicious scent was truly irresistible. Lin Xu, who was already a bit hungry, now felt even hungrier.

Once the dried shrimp were fragrant and crisp from stir-frying, he neatly placed the chrysanthemum greens into the wok. He patted them a few times with the back of a spoon, spreading them into a flat, round cake in the wok. This helped them cook more easily and allowed the oil at the bottom of the wok to pan-fry them more effectively. While pan-frying, he constantly shook the wok, both to prevent sticking and to ensure the chrysanthemum greens heated evenly and cooked more quickly.

Once the chrysanthemum greens had wilted, he flipped them over with a practiced toss of the wok.

"The trickiest part of this dish is probably the wok toss," he said. "If you’re not confident, you can invert it onto a plate to flip it, or use a wok spatula. Both work. There’s no need to force the wok toss and risk scattering the chrysanthemum greens everywhere."

As soon as he said this, everyone laughed. When they were apprentices, they had all, more or less, messed up the wok toss.

After flipping, the scallions, ginger, garlic, red chilies, and dried shrimp that were at the bottom of the wok were now on top. Xie Baomin took the prepared sauce and poured it around the edge of the wok. After simmering for about thirty seconds, when the aroma of the sauce wafted from the wok, he lifted the wok and, holding it close to a long platter, neatly poured the still-orderly chrysanthemum greens onto it. Finally, he drizzled the remaining sauce from the wok over the greens, and the dish was complete.

The dish was topped with the fragrant, crispy dried shrimp, rich in savory flavor, while the chrysanthemum greens exuded their unique, fresh aroma.

Lin Xu didn’t stand on ceremony and started to eat with a bowl of rice. The chrysanthemum greens were cooked perfectly, just past raw, retaining a crisp and tender texture. They were bathed in a fragrant, spicy sauce bursting with rich, savory flavor.

It was indescribably delicious. Paired with the rice, it was simply exquisite.

The Stone Cooked Chrysanthemum from before lunch had left a deep impression on Lin Xu. He hadn’t expected that now Xie Baomin would make another dish, Shengjian Chrysanthemum.

Why has Senior Brother suddenly become so fixated on chrysanthemum greens? Lin Xu wondered. Could this stuff also strengthen the loins and invigorate the kidneys?

As Lin Xu was wondering about this, Xie Baomin murmured from the side, "I made a plate of it at home last time, and before I could even get a taste, Da Chun devoured it all. He said all the male teachers at his school love chrysanthemum greens, so I thought I’d experiment and see if it really has that kind of effect."

Lin Xu: ?????

You’re really grasping at straws, aren’t you...

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Shengjian Chrysanthemum, also known as Chrysanthemum Greens Stir-fried with Dried Shrimp, is another delicious and simple dish you can try at home. This Chapter is 5,300 characters long. Brothers, please vote with your Monthly Tickets!