I'm the Culinary God-Chapter 797 - 349: Is Sister Yuanyuan Coming to Beijing? Brother Qiang Joins the Company Successfully, Celebrating with a Dish of Jin Cuisine! [Subscribe Please]_2

Chapter 797: Chapter 349: Is Sister Yuanyuan Coming to Beijing? Brother Qiang Joins the Company Successfully, Celebrating with a Dish of Jin Cuisine! [Subscribe Please]_2

But as soon as she heard it was unlucky, she immediately said, "Okay, okay, I’ll discuss it with your dad. We’ll go over together with Yuanyuan when it’s time. When you move to a new home, you should invite family and friends for the housewarming tradition of heating up the wok; how could we not be there?"

Actually, she didn’t really care about the tradition of heating up the wok when moving into a new house.

But her son said it was unlucky. So, no matter how important other things were, she had to go to Beijing and stay for a few days to properly help secure the house for her son.

Mmm, when I go, I should find a rock to bring along.

A rock from our own mountain, to protect the family.

"In the next few days, your dad and I will arrange things for the scenic area, then go to Beijing with Yuanyuan. I’ll make some wild chestnut powder for you guys; Yueyue hasn’t tasted the cold noodles I make yet."

"Great!"

After he hung up, Dundun had also finished eating the fish and was now squatting on the service counter, earnestly washing his face.

Lin Xu, carrying a plate, returned upstairs. Seeing that Chen Yan and the other two had finished the meat and vegetables in the basin, he said with a smile, "There’s still dinner tonight, you know. Be careful not to eat too much now, or you won’t have room later."

Shen Baobao asked curiously, "What are we having for dinner?"

"Not sure yet. We’ll see what everyone wants to eat. By the way, in a few days, my parents and Yuanyuan are coming to Beijing. Mom will make you cold noodles with wild chestnuts. You didn’t get to eat them last time you were back, so she’ll make them especially for you to try this time."

"WOOHOO, yay, yay! I need to thank Mom."

The girl stopped drinking her soup and, grabbing her phone, started tapping out a message to Chen Meijuan.

After sending the message and seeing some activity in the WeChat group, she opened it and saw it was from Li Qiang: "I’ve started at the new company; everything’s going pretty well."

This message took everyone by surprise.

"Brother Qiang, why didn’t you rest for a couple of days before starting work?"

"Weren’t you going to get some good sleep and enjoy good food for two days?"

"Isn’t this a bit too eager?"

Li Qiang replied in the group: "Back when I was single and only had myself to worry about, I could afford to delay starting work for a couple of days. But now, someone is waiting for my protection, so I’d better work hard. Taking a day off would cost me over two thousand yuan. That’s enough to buy many meals at our restaurant!"

Tsk tsk, after discovering someone had a fondness for him, Brother Qiang immediately became like a logger—bald-headed and with a chainsaw—entering the forest, brimming with energy.

After sending the message, Brother Qiang tagged everyone: "Dinner’s on me tonight, everyone come! Let’s celebrate my smooth start at the new company."

As soon as Shen Baobao saw this, she immediately chimed in, "Is Sister-in-law Qiang coming? If she doesn’t come, we won’t eat!"

"Wait until I win her back. She emphasized again today that we broke up."

He was the shy type. He was also rather timid about matters of the heart. If he were a bit more thick-skinned, he’d probably be chasing after Qi Panpan calling her ’Wifey’ by now.

Lin Xu said in the group: "Brother Qiang has a new job, and it’s only right to celebrate. Tell me, what do you want to eat? Today, I’ll personally add a special dish just for you to celebrate."

This question actually stumped Li Qiang. The newly employed technical expert pondered for a long time before saying, "Vinegar Peanuts, I guess. We Shanxi folks can’t live without vinegar; we even like to soak our peanuts in it. Can you make this dish, Boss Lin?"

"Definitely, definitely, absolutely! Get off work early tonight, and delicious Vinegar Peanuts will be waiting for you."

After sending the message, Shu Yun curiously asked, "Boss, can you really make Vinegar Peanuts?"

Lin Xu nodded. "Yes. Why, do you want some too?"

"I saw online that eating Vinegar Peanuts can invigorate the blood and beautify the skin. If you really can make them..."

Chen Yan, upon hearing "invigorate the blood and beautify," immediately said, "Then remember to make more; I like them too."

"Me too, Xu Bao! I also love Vinegar Peanuts."

Heh, have they all turned into Shanxi folks, too? 𝒻𝑟𝘦𝘦𝘸ℯ𝒷𝑛𝘰𝓋ℯ𝘭.𝘤𝘰𝘮

Lin Xu said with a laugh, "Alright, I’ll head to the kitchen to start preparing right away. I’ll definitely make Vinegar Peanuts that will satisfy you all."

To others, Vinegar Peanuts might be hard to make, but for Lin Xu, who was skilled in the Chili Vinegar technique, it wasn’t difficult at all.

For those who like to drink, peanuts are an ever-delightful accompaniment. Whether it’s fried peanuts, salt-roasted peanuts, boiled peanuts, Alcoholic Peanuts, Aged Tangerine Peel Peanuts, or the Vinegar Peanuts he was about to make, they all paired wonderfully with alcohol. They rightfully earned the title of "the soul of drinking snacks."

In making Vinegar Peanuts, the method for preparing the peanuts was actually simple: fry them in warm oil until they’re fragrant and crispy. It was a slight variation on the preparation for the restaurant’s still hot-selling Alcoholic Peanuts. To make Alcoholic Peanuts, you first need to marinate them, then peel them, and finally freeze them.

Lin Xu took out a roughly five-pound bag of frozen peanuts from the freezer. These peanuts had been put in to freeze that morning and were now completely frozen through, with a layer of frost on their surface.

He poured the peanuts into a basket and rubbed them with his hands to shake off the surface frost, then sifted them so that the frost would fall through the mesh of the bamboo basket.

After preparing the peanuts, he set up the wok and poured about half a pot of peanut oil into it. When the oil was about thirty percent hot, he poured the peanuts in.

No matter the dish, peanuts should never be fried in hot oil. They need to be added to cold or warm oil. This ensures they are fried until crispy, fragrant, and thoroughly cooked.

While the peanuts were slowly frying on low heat in the wok, Lin Xu prepared the seasonings for the vinegar dressing: Chen Vinegar, White Sugar, Light Soy Sauce, oyster sauce, and White Vinegar.

Previously, oyster sauce wasn’t added to this dish, nor was Light Soy Sauce used. Instead, Original Soy Sauce was the choice. However, as times have progressed and palates have evolved, the flavor of Original Soy Sauce is not considered as pure as Light Soy Sauce, so it has been replaced by the latter.