I'm the Culinary God-Chapter 891 - 380: Xie Baomin: I’ve Found a New Hobby! Steaming Hot Braised Mutton, So Satisfying!

Chapter 891: Chapter 380: Xie Baomin: I’ve Found a New Hobby! Steaming Hot Braised Mutton, So Satisfying!

Pushing open the door to the tea room, I didn’t see the scene of someone sprawled out sleeping; instead, my senior brother was sitting cross-legged on a cushion, full of energy, watching some popular restaurant critique videos online with Dai Jianli on a tablet.

After a video finished playing, Xie Baomin paused it and said to Dai Jianli:

"I find this quite suitable for the two of us. Go in, have a taste, and directly point out the flaws in the dishes without any mercy. How thrilling!"

Old Dai was a bit slow to react:

"What if their head chef or chef isn’t happy? What do we do?"

Xie Baomin slapped his thigh:

"Then we’ll just have a real showdown with them. You can choose any dish from Chinese cuisine. Who do you think we’re afraid of?"

Dai Jianli blinked:

"Yeah, if anyone’s got a problem with us, we can have a showdown with them, without holding back. That sounds awesome! Should we start this afternoon?"

Lin Xu: ?????

Have these two characters come up with another new trick?

He asked curiously:

"Senior brother, are you planning to enter the short video industry?"

Xie Baomin peeled a Pistachio and popped it into his mouth, laughing as he said:

"Last night while drinking, I thought it was time to change things up. We can’t keep bullying other head chefs like this. Relying on drinking competitions to ease relationships isn’t sustainable. This morning I saw these restaurant critique videos on my phone and thought they were quite suitable for me."

Finding faults and having fun, plus gaining a big fan base.

This is practically a perfect opportunity tailor-made for me.

Stop bullying other head chefs? You’re afraid Yu Hang and Yu Fei will come to the Fishing Platform and embarrass you, aren’t you... Lin Xu muttered to himself, smiling as he asked:

"Are you really planning to give it a try?"

"Yeah, collaborating with Old Dai shouldn’t be much of a problem. As for the photographer and post-production, we’ll slowly figure it out anyway..."

Lin Xu waved his hand:

"Enough with the anyway. I’ll call a professional right now. If you want to shoot short videos, our own company is equipped with professionals and full equipment. You just focus on finding faults and picking apart things; leave the rest to the experts."

With that, he took out his phone and called Chen Yan:

"Sister Yan, can you make a trip to the Fishing Platform right now?"

Chen Yan was currently sitting in her office chair reminiscing about the scene yesterday where she discussed literature with her in-laws and Ren Jie couldn’t get a word in; she answered the phone, a bit surprised:

"What’s up, brother-in-law?"

"My senior brother and Head Chef Dai want to become food critique hosts, those who go to high-end restaurants to find faults. Hurry over, and bring contracts and a plan!"

Upon hearing this, Chen Yan thought, good heavens, she had been eyeing the traffic from culinary masters who do restaurant critiques, and her brother-in-law just delivered it, and with the most authoritative culinary masters in the country.

She sprang up from her chair:

"Okay, I’ll be right there!"

Ending the call, this lady who recently fell in love with flat casual shoes, quickly opened her office door and shouted out to the office area:

"Weiwei, quickly bring the plan for the last culinary master’s restaurant critique, and come with me to the Fishing Platform!"

Sister Weiwei was chatting with a famous restaurant critique master, trying to poach them, and curiously asked upon hearing this:

"I was just about to poach someone, what’s going on at the Fishing Platform?"

With a wave of her hand, Chen Yan said:

"No need to poach, we have the best candidate!"

"Who?"

"My brother-in-law’s senior brother, Xie Baomin, the most formidable executive chef at the Fishing Platform. Hurry, bring contracts, and bring several...bring twenty!"

Sister Weiwei was stunned:

"Isn’t it just Chef Xie alone? Why bring so many contracts?"

Switching out her flats for eight-centimeter red-bottom high heels to enhance her presence, Chen Yan said to Sister Weiwei:

"We’ll sign all eighteen chefs from the Fishing Platform to our company; whether they do cooking tutorials, food sharing, live broadcasts, or restaurant critiques, they’ll all be our company’s assets."

Though having Chef Xie alone was already surprising, it’s even more satisfying to snag the Eighteen Arhats all at once.

Besides, during the last cooking competition, other international hotels tried to gang up on the Fishing Platform but failed, so this time, for the restaurant critiques, let Chef Xie start with those international hotels.

First, get the hype going.

In recent years, various restaurants with a per capita price of two to three thousand have popped up suddenly, so it’s time for a professional to clean up this circle.

At Building No. 2 of the Fishing Platform, after finishing the call, Lin Xu went downstairs and got a whole lamb leg from the freezer.

With his sister-in-law coming over, more mutton is naturally needed to make sure there’s enough to eat.

After cutting the mutton and soaking it in a basin, he started preparing the ingredients needed for Braised Mutton.

Half a small bowl of Doubanjiang, chopped for later use, half a small bowl of Sticky Rice Cake chili, half a bowl of caramel sauce, several Scallion and Ginger, dried chili, Carrots and White Radish washed and cut into rolling chunks.

Carrots can add a unique plant sweetness to the mutton, while White Radish further removes the gamey taste of the mutton.

Besides these side dishes, he also needed to prepare Sichuan peppercorns, Star Anise, bay leaves, cinnamon, Galangal, Sand Ginger, Codonopsis, Angelica, Ligusticum wallichii, Angelica dahurica, Cloves, White Cardamom, and White Pepper as spices.

The Ligusticum wallichii needs to be cracked open and the seeds removed, only the outer shell is used.

Only two Star Anise are needed, this dish mainly relies on Galangal and Codonopsis for aroma.

Especially Galangal, an indispensable spice for braising meat, known as the soul of Chaoshan brine.

Once everything was prepared, Lin Xu took the mutton out of the basin, squeezed out as much water as possible, and began to cook.