I'm the Culinary God-Chapter 816 - 355: Moving! Stuffed Green Peppers with Pork—Delicious and Irresistible!

Chapter 816: Chapter 355: Moving! Stuffed Green Peppers with Pork—Delicious and Irresistible!

Lin Xu helped Chen Meijuan gather the ingredients needed, including green peppers, pork mince, corn starch, and scallion and ginger.

For making stuffed green peppers, the peppers shouldn’t be too thick. If they’re too thick, too much meat is stuffed, and they won’t fry well.

They also can’t be too tender, as tender peppers break easily when heated. You should choose those that are slightly yellow, as they are a bit tougher and more suitable for frying, with moderate spiciness and excellent taste and texture.

Cut the green peppers open from the end, discard the stalk, and then cut the peppers into sections about six to seven centimeters long.

Use chopsticks to poke out the seeds and core from inside the peppers.

With this, the green peppers are ready.

Next, start preparing the meat filling.

Put the prepared pork mince into a bowl, add a small spoon of salt, a small spoon of pepper, a bit of Light Soy Sauce, and half a bowl of scallion and ginger water.

Add an egg white and a small spoon of Sesame Oil.

Mix everything with your hands, blending the seasonings while allowing the meat filling to become sticky and elastic.

"Back home, we used to just throw in minced scallion and ginger into the meat without much fuss. Since Yueyue doesn’t like ginger in the meat, we use scallion and ginger water."

The presence of the scallion and ginger water makes the meat filling quite runny.

But as you mix, the gelatin from the fatty meat starts to emerge, absorbing the moisture, making the meat filling in the bowl thicker and stickier.

Once it’s sticky enough to adhere to your hand, stop mixing, and while it’s still sticky, start stuffing it into the green pepper sections.

"I noticed that in the restaurants back home, they’re now using piping bags to stuff the filling, which is much more convenient than using chopsticks."

With nothing else to do, Lin Xu also started stuffing the filling into the green pepper sections.

Chen Meijuan really enjoyed the atmosphere of mother and son working together like this; it gave her a feeling reminiscent of Chinese New Year.

The business is doing so well at the restaurant, she wondered if her son could make it home for the holidays. It’s not just the elderly who cherish reunions; as parents, who wouldn’t want the whole family joyously together?

After filling one end, Lin Xu started filling the other, saying as he worked:

"If we’re not busy tomorrow afternoon, let’s make some dumplings at the new house?"

"Does my son want dumplings? There’s no need to wait until the evening; I can make them for you first thing in the morning. It’s just a matter of getting up a bit earlier, no problem."

After saying this, she glanced at the filling Lin Xu had filled and seriously reminded him:

"Stuff more. The meat filling shrinks when cooked, and if it’s not filled enough, it will spill out of the peppers. It’s okay to leave a gap in the middle, but the ends should be filled."

The stuffed pepper sections were neatly arranged on a plate.

As there were a lot of people eating today, the mother and son prepared several plates so the restaurant’s staff could also try them.

Once all the filling was used up, Lin Xu set up the pan, poured in oil, and prepared to fry the peppers.

Meanwhile, Chen Meijuan grabbed an empty plate, pouring some corn starch into it.

When the oil was 50% hot, she dipped the pepper sections into the corn starch, gently shaking them to remove excess starch, and then dipped the other ends before tossing them into the oil.

Initially, do not move them when they enter the pan. Let them fry a bit, allowing the meat filling at both ends of the peppers to set. Then gently push them with a spoon to ensure the peppers are evenly heated.

The oil temperature shouldn’t be too high when frying pepper sections, or they’ll burn easily.

Generally, 50% heat is just right.

Fry until the starch at both ends turns golden and small bubbles cover the pepper surface, then it’s nearly done. Use a slotted spoon to carefully remove them, and start frying the next batch.

Once all are fried, they need to be reheated together in a pan for better flavor, making them more appetizing.

Seeing that there were quite a few pepper sections, Lin Xu said:

"Mom, you’re not used to this professional stove, so let me handle this step."

He switched to a large wok, heating the pan first and then pouring a little peanut oil into the bottom. Once the oil was hot, he added prepared scallion and ginger shreds along with small chili peppers for color.

He sautéed until fragrant, then poured in two bowls of Pork Bone Broth.

Actually, just adding clear water would have sufficed, but for better taste, Lin Xu decided to upgrade it slightly.

Once the broth was in the pot, he added sugar, Dark Soy Sauce, a bit of oyster sauce, and let it boil, then added all the fried pepper sections into the pot.

After stirring a few times, he covered the pot and simmered for two minutes.

After two minutes, the pepper sections became soft, while a delightful spicy aroma wafted from the pot.

"My son has quite the skills."

Chen Meijuan couldn’t help but praise.

Lin Xu flattered his mom:

"It’s because you taught me well."

By this time, there wasn’t much broth left at the bottom of the pot. He ladled half a spoon of starch water, poured it evenly into the pot, stirred again a few times, drizzled in a little Seasoning Oil, and the dish was done.

He plated it into several dishes, taking one to his own table, leaving the rest to be shared among the staff.

Then Lin Xu went to the oven, taking out the bake-cooked Fish.

This time, he spread a bit of Honey on the surface, adding extra flavor to the already delightful baked Fish.

"Come on, let’s eat."

Once all the dishes were on the table, both families sat together to eat.

Shen Guofu, who missed out on the Fish last time, subconsciously opened a bottle of wine:

"Wow, this marinated Fish is so tender and flavorful. Is this a new dish at the restaurant, Xiao Xu?"

"Not yet. Tomorrow at lunch, I’ll have our relatives and friends try it first. In the afternoon, it will be a new item on the menu. I’ve arranged for Wu Kexin and Yue Liyue to livestream the tasting."

This Fish dish was unique in the whole country, and its pairing with alcohol was exceptional, so Lin Xu planned to promote it as a signature dish.

After saying this, Lin Xu picked up a stuffed green pepper and took a bite.

The sauce on the pepper was salty with a lingering sweetness, and paired with the tender flavorsome pepper and meat filling, it instantly whetted the appetite.

"Wow, this stuffed green pepper is perfect with rice, so delicious!"

Shen Baobao exclaimed.

He never expected the fried green pepper to have such a burst of flavor.

Chen Yan took a bite and, delightedly, exclaimed as well:

"It’s truly delicious, incredibly good. Chen Aunty, can you make it a couple more times before you leave?"

"Sure, sure, no problem. As long as you like it, I can make it three times a day, no problem."

Han Shuzhen chuckled and said:

"Xiao Yan, you shouldn’t only focus on eating and playing. It’s time to find a partner."

Chen Yan shyly said:

"I have... When the opportunity is right, I’ll let you meet."

Upon hearing this, Han Shuzhen turned to Shen Guofu and said:

"Old Shen, did you hear that? It sounds like our Xiao Yan has someone. Quickly prepare the red envelopes. We’ll give them when we meet the family."

Shen Guofu, while enjoying a drink, laughed and said:

"No problem. Xiao Yan has someone now. Yuanyuan should also hurry up."

Chen Yuanyuan: "..."

Here we go again with the relentless push for marriage.

I never thought that even after escaping from Yinzhou to Beijing, I couldn’t avoid this fate.

I was hoping to use Sister Yan as a shield, but it turns out she’s planning to pair up.

After this meal, I need to consult with Sister Yan to find out how to handle this situation, or even Beijing won’t offer me peace.

While they were having dinner at the restaurant,

In a quiet courtyard near Nanluoguxiang, Ren Chongmo stood on a ladder in the study, carefully reaching for boxes on the top of the bookshelf.

"Found it?"

"Found it, found it. It’s this set of ’Imperial Food Records’. When giving gifts to others, a piece of writing suffices, but with Mr. Lishan around, no usual writing would do. For us poor scholars, giving a book is more appropriate."

Tian Qinglan took the box from Ren Chongmo and carefully wiped the dust off:

"These rare books are wasted on us. It’s better to give them to someone who needs them."

Ren Chongmo cautiously came down the ladder, brushing off the dust from his clothes:

"Hasn’t Xiao Jie sent a message yet?"

"No, he said he met a waitress and insisted on being with her. Just when I said it was unacceptable, he got upset and ignored me... He said he was on a business trip and hasn’t said if he’s back yet. This child is getting more and more stubborn."

Ren Chongmo laughed and said:

"You know he’s stubborn, yet you purposely said that. How could he not get upset? Just wait, maybe he’ll give us a big surprise..."

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