[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"origin-i-m-the-culinary-god":3,"chapter-i-m-the-culinary-god-i-m-the-culinary-god-chapter-867":6},{"origin":4,"title":5},"english","I'm the Culinary God",{"chapter":7,"nextChapterSlug":19,"prevChapterSlug":20,"totalChapters":21,"novelImage":22},{"id":8,"novel_id":9,"title":10,"slug":11,"index":12,"content":13,"wordcount":14,"created_at":15,"updated_at":15,"volume":16,"translator":17,"content_hash":18},1616355,2079,"Chapter 867 - 372: You Have to Stand on a Stool to Really Enjoy a Sesame Flatbread Stuffed with Stir-Fried Grilled Lamb!","i-m-the-culinary-god-chapter-867",867,"\u003Cp>Then Lin Xu set up the non-stick pan, and without waiting for it to heat fully, he placed half a bowl of cumin seeds inside, roasting them slowly over a low flame.\u003C\u002Fp>\n\u003Cp>Cumin is a very interesting spice; it must be roasted at the moment it’s used for its aroma to be potent. If roasted in advance, it loses scent when dampened and might even mold.\u003C\u002Fp>\n\u003Cp>Once the cumin seeds turned a charred yellow on the surface, he turned off the heat.\u003C\u002Fp>\n\u003Cp>After pouring them out, he gave them a few pounds with a garlic mortar, not too fine, just enough texture for a more robust aroma.\u003C\u002Fp>\n\u003Cp>With the cumin ready, he then put coarse chili powder into the pan, roasting it to bring out its fragrant spice.\u003C\u002Fp>\n\u003Cp>While the meat was still marinating and the dough hadn’t risen yet.\u003C\u002Fp>\n\u003Cp>Lin Xu added several broken pieces of star anise into the pan, sautéing for aroma, then added a small handful of Sichuan peppercorns, followed by some fennel.\u003C\u002Fp>\n\u003Cp>Once all were fragrant, he collected them into a blender cup, adding some freshly roasted cumin and blended it to make five-spice powder for the pastries.\u003C\u002Fp>\n\u003Cp>With this powder ready, Lin Xu brought out sesame sauce to prepare the mixture used for sesame sauce pastries.\u003C\u002Fp>\n\u003Cp>A large spoonful of sesame sauce, a small spoonful of salt, three small spoonfuls of the freshly blended five-spice powder, and a tablespoon of sesame oil, all stirred evenly with chopsticks.\u003C\u002Fp>\n\u003Cp>\"Why add sesame oil?\"\u003C\u002Fp>\n\u003Cp>Shen Baobao was curious, having considered filming earlier, but noticed the night lighting was not ideal, deciding instead to taste test tonight and film tomorrow.\u003C\u002Fp>\n\u003Cp>Anyway, it’s the weekend tomorrow, with nothing much to do, perfect for a filming day.\u003C\u002Fp>\n\u003Cp>\"Sesame oil enhances the sesame sauce’s aroma and helps thin it out, making it easier to spread on the dough later.\"\u003C\u002Fp>\n\u003Cp>Sesame sauce alone is too thick and hard to spread out on the dough.\u003C\u002Fp>\n\u003Cp>Add a bit of sesame oil, and it becomes noticeably smoother.\u003C\u002Fp>\n\u003Cp>Lin Xu, having prepared all these, took out the marinated lamb from the fridge, ready to make stir-fry grilled lamb.\u003C\u002Fp>\n\u003Cp>For other dishes, the order doesn’t matter as much.\u003C\u002Fp>\n\u003Cp>But for meat-stuffed pastries, the pastry must be hot, while the meat is better cooler, allowing the hot pastry to release its aroma, making it tastier to eat.\u003C\u002Fp>\n\u003Cp>\"Xu Bao, Xu Bao, can I try? Guide me, I’ll do it.\"\u003C\u002Fp>\n\u003Cp>\"Sure.\"\u003C\u002Fp>\n\u003Cp>On hearing this, Shen Baobao immediately rolled up her sleeves, carefully washing her small delicate hands before surveying the hanging pans in the kitchen as though inspecting a troop:\u003C\u002Fp>\n\u003Cp>\"Which pan do I use?\"\u003C\u002Fp>\n\u003Cp>\"The flat non-stick pan.\"\u003C\u002Fp>\n\u003Cp>Shen Baobao took the flat pan down and placed it on the stove, turning her head to ask:\u003C\u002Fp>\n\u003Cp>\"What’s next?\"\u003C\u002Fp>\n\u003Cp>\"First heat the pan, then add a spoonful of cool oil to coat the pan.\"\u003C\u002Fp>\n\u003Cp>\"I can do this!\"\u003C\u002Fp>\n\u003Cp>She set the pan on the stove to heat, opened the oil drum’s lid, scooped out a spoonful, and added it to the pan, swirling the pan before pouring the oil back into the drum.\u003C\u002Fp>\n\u003Cp>\"What’s next?\"\u003C\u002Fp>\n\u003Cp>\"Reheat it, then add the lamb.\"\u003C\u002Fp>\n\u003Cp>Chef Shen followed Lin Xu’s instruction, reheated the pan, poured in the marinated lamb, and gently spread the lamb pieces with a bamboo spatula.\u003C\u002Fp>\n\u003Cp>\"Huh, didn’t add oil yet.\"\u003C\u002Fp>\n\u003Cp>\"The lamb will release oil; don’t add it now, first fry out the lamb oil gently, then add more oil.\"\u003C\u002Fp>\n\u003Cp>\"Oh...\"\u003C\u002Fp>\n\u003Cp>She initially thought it would be flipping pans like a restaurant chef, but it turned out to just be heating the pan and slowly frying the meat.\u003C\u002Fp>\n\u003Cp>Not as fulfilling as making custard mooncakes.\u003C\u002Fp>\n\u003Cp>\"When frying, be careful not to burn it; fry until the pieces are a little yellow before flipping.\"\u003C\u002Fp>\n\u003Cp>Soon, the aroma from the pan filled the air, with the special scent of cumin powder and lamb making one feel like being at a barbecue stall.\u003C\u002Fp>\n\u003Cp>Cover the pan with a lid and let it stew briefly.\u003C\u002Fp>\n\u003Cp>After a minute, lift the lid, flip the meat, though there was no oil in the pan initially, there’s now a thin layer of juices.\u003C\u002Fp>\n\u003Cp>This is because the water and oil were fried out of the meat.\u003C\u002Fp>\n\u003Cp>Flip and fry the lamb pieces once more, let it cook a minute or two, before adding half a spoonful of vegetable oil, continuing to fry.\u003C\u002Fp>\n\u003Cp>Fry until the pieces are entirely brown; by now, the lamb is cooked through.\u003C\u002Fp>\n\u003Cp>\"Add a small spoon of salt, sprinkle it out, don’t dump it in all at once... Hmm, nice, you’re showing a bit of executive chef vibe.\"\u003C\u002Fp>\n\u003Cp>Hearing the praise, Shen Baobao boasted while flipping the meat:\u003C\u002Fp>\n\u003Cp>\"Of course, see which school I graduated from—Central Finance University, a New Oriental cooking school among the 985.\"\u003C\u002Fp>\n\u003Cp>The meat’s nearly done frying, the aroma’s there too.\u003C\u002Fp>\n\u003Cp>Next, add the roasted cumin and chili powder.\u003C\u002Fp>\n\u003Cp>As soon as it was added, the grilled lamb skewer smell intensified.\u003C\u002Fp>\n\u003Cp>Mix the ingredients evenly, Lin Xu stated:\u003C\u002Fp>\n\u003Cp>\"Add green onions, stir-fry twice, and serve.\"\u003C\u002Fp>\n\u003Cp>\"Oh...\"\u003C\u002Fp>\n\u003Cp>Bustling to complete this step, the executive chef realized she hadn’t added the onions and cilantro stems yet.\u003C\u002Fp>\n\u003Cp>Lin Xu said:\u003C\u002Fp>\n\u003Cp>\"No need to wash the pan, reheat it, layer the onions evenly on the bottom, stir-fry a couple of times, add the lamb, then sprinkle roasted sesame seeds and cilantro stems on top, serve pan and all to the table.\"\u003C\u002Fp>\n\u003Cp>This borrows from grilled meat’s serving style, combined with the technique of dry pot dishes from the Southwest.\u003C\u002Fp>\n\u003Cp>Place the heat-resistant board on the dining table, and Executive Chef Shen placed the sizzling pan on it, using chopsticks to mix up the cilantro stems and roasted sesame seeds.\u003C\u002Fp>\n\u003Cp>Then she grabbed a piece, popping it into her mouth, exhaling while chewing:\u003C\u002Fp>\n\u003Cp>\"So fragrant, so fragrant, way tastier than lamb skewers.\"\u003C\u002Fp>\n\u003Cp>After gulping down a piece, this girl’s inner nerd came alive, slamming the table, and shouted at Lin Xu:\u003C\u002Fp>\n\u003Cp>\"Waiter, more wine! I’m eating and drinking to my fill to cross Jingyang Ridge today!\"\u003C\u002Fp>\n\u003Cp>The shout woke Dundun, who was napping on the sofa. The little guy jumped onto the kitchen doorstep, peeking in with a mischievous look like, why aren’t you two sleeping, causing such a ruckus.\u003C\u002Fp>",1038,"2026-06-06T10:24:52.856Z",1,"novelbin.me","fee827f654308bcfafe2ef5fe2c7128a21c6971e0e631857ba8d1e7ae0351ec2","i-m-the-culinary-god-chapter-868","i-m-the-culinary-god-chapter-866",1043,"https:\u002F\u002Fnovelzhen.com\u002Fimages\u002Fcovers\u002Fi-m-the-culinary-god-cover.jpg"]