[{"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-911":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},1616299,2079,"Chapter 911 - 387: Accidentally Created a New Dessert? Shanghai-style Donkey Kick—Leisha Yuan!","i-m-the-culinary-god-chapter-911",911,"\u003Cp>In the store, the kelp in the pressure cooker was pressed for about half an hour, Lin Xu turned off the stove and set the pressure cooker aside.\u003C\u002Fp>\n\u003Cp>He removed the steam valve, letting the heat inside the pot dissipate naturally.\u003C\u002Fp>\n\u003Cp>Taking advantage of this time, he opened the steaming cabinet and took out the white kidney beans that were thoroughly steamed.\u003C\u002Fp>\n\u003Cp>If making Mung Bean Roll, now you would put these beans into a basin, add white sugar, then mash them into a paste while hot, filter them, and use them to make sweet and delicate Mung Bean Roll along with red bean paste.\u003C\u002Fp>\n\u003Cp>But now, since he was using the beans to mix with kelp, mashing was unnecessary; later, he would directly blend them with kelp.\u003C\u002Fp>\n\u003Cp>Soon, the heat from the pressure cooker dissipated.\u003C\u002Fp>\n\u003Cp>He opened the lid, put the kelp inside the blender, and also poured in the white kidney beans.\u003C\u002Fp>\n\u003Cp>White kidney beans are quite sticky, Lin Xu was afraid of breaking the blender, so he deliberately added a small spoon of the original kelp broth.\u003C\u002Fp>\n\u003Cp>He was busy when old Huang arrived.\u003C\u002Fp>\n\u003Cp>He brought plenty of ingredients: two large grass carps weighing about twenty-five or six pounds each, two large bighead carp weighing thirty pounds each, a box of newly available hairy crabs, two free-range chickens, two Muscovy ducks, a bag of eels, two suckling pigs, two fat geese...\u003C\u002Fp>\n\u003Cp>There were many ingredients, enough to fill two hand carts.\u003C\u002Fp>\n\u003Cp>Moreover, almost everything came in pairs, which is a principle of festive gifts, good things come in pairs.\u003C\u002Fp>\n\u003Cp>\"Where are the groom and bride? These two have been sticking together for so long, finally breaking that paper-thin layer, I was worried for them.\"\u003C\u002Fp>\n\u003Cp>Old Huang helped the car man push the carts into the kitchen, then leaned against the kitchen door curiously to greet Lin Xu.\u003C\u002Fp>\n\u003Cp>Lin Xu smiled and said:\u003C\u002Fp>\n\u003Cp>\"They haven’t arrived yet, perhaps they are queuing at the Civil Affairs Bureau... Have you had breakfast?\"\u003C\u002Fp>\n\u003Cp>\"Not yet... What did you guys have for breakfast this morning?\"\u003C\u002Fp>\n\u003Cp>Ma Zhiqiang, who was on the morning shift, said:\u003C\u002Fp>\n\u003Cp>\"Lamb soup with sesame pancake, want to try some, boss Huang?\"\u003C\u002Fp>\n\u003Cp>\"That’s great, give me a big bowl, add extra cilantro, and three pancakes; I’ve been busy all morning and haven’t eaten anything.\"\u003C\u002Fp>\n\u003Cp>Ma Zhiqiang served a big bowl of lamb soup on a tray, grabbed a handful of cilantro and tossed it in, took three sesame pancakes from the oven, placed them on a plate, and set them on the tray as well.\u003C\u002Fp>\n\u003Cp>He brought them to the door, and old Huang hurriedly took them and went outside to eat.\u003C\u002Fp>\n\u003Cp>Lin Xu set up the blender, chose the juice function, and soon the blender started, with the blade spinning frantically in the blending cup.\u003C\u002Fp>\n\u003Cp>Both the white kidney beans and kelp were cooked, making them easy to blend; before long, the ingredients in the blender turned into a paste.\u003C\u002Fp>\n\u003Cp>Through the transparent blending cup, the paste’s color appeared a bit more normal.\u003C\u002Fp>\n\u003Cp>The addition of white kidney beans lightened the kelp’s color, giving it a slight jade look.\u003C\u002Fp>\n\u003Cp>Judging from this, adding white ingredients was a correct thought process, but the ultimate outcome still depended on the final results.\u003C\u002Fp>\n\u003Cp>If the flavor and texture don’t work, no matter how good the color, it won’t be useful.\u003C\u002Fp>\n\u003Cp>Soon, the blending was complete.\u003C\u002Fp>\n\u003Cp>Lin Xu took out the blending cup, poured the jade-colored paste through a fine sieve to filter out the residue of the kelp and white kidney beans.\u003C\u002Fp>\n\u003Cp>This not only improved the texture, but it also allowed the kelp and white kidney beans to further meld together.\u003C\u002Fp>\n\u003Cp>After filtering, Lin Xu tasted it.\u003C\u002Fp>\n\u003Cp>Compared to before, the texture was creamier, filled with the unique aroma of white kidney beans, plus a mild sweetness from the kelp paste.\u003C\u002Fp>\n\u003Cp>He thought it could be eaten straight away with a spoon while it’s still hot.\u003C\u002Fp>\n\u003Cp>If he then drizzled on some brown sugar syrup made from caramelized sugar...\u003C\u002Fp>\n\u003Cp>At this thought, Lin Xu immediately set up a frying pan, putting in half a bowl of water and a bowl of brown sugar, quickly stirred after lighting the fire, allowing the brown sugar to dissolve completely.\u003C\u002Fp>\n\u003Cp>Once a caramel aroma emerged, ginger juice was added.\u003C\u002Fp>\n\u003Cp>Immediately, the fragrance of ginger and brown sugar billowed up.\u003C\u002Fp>\n\u003Cp>Using a spoon to mix the two liquids evenly, it was ready to be served.\u003C\u002Fp>\n\u003Cp>Ginger juice shouldn’t be boiled, otherwise, the aroma would dissipate, but it couldn’t be added when cold either, or the pungency of ginger wouldn’t dissipate.\u003C\u002Fp>\n\u003Cp>The best method was to add ginger juice when the brown sugar was cooked, mix evenly and serve.\u003C\u002Fp>\n\u003Cp>This way, the pungency of ginger is gone, but the aroma remains, and it adds a slight spiciness that pairs wonderfully with the brown sugar.\u003C\u002Fp>\n\u003Cp>He poured more than half a bowl of mashed kelp and white kidney beans into a white ceramic bowl and drizzled a small spoonful of ginger brown sugar syrup over it.\u003C\u002Fp>\n\u003Cp>Honestly, the combination of jade green and dark red looked quite nice.\u003C\u002Fp>\n\u003Cp>Red and green, a never-outdated classic!\u003C\u002Fp>\n\u003Cp>\"Congratulations to the host for creating a unique dessert - Brown Sugar Ginger Jade Soup, rewarded with Perfect Level traditional Sichuan cooking technique - Cold Eating.\"\u003C\u002Fp>\n\u003Cp>Wow, it succeeded?\u003C\u002Fp>\n\u003Cp>Lin Xu was pleasantly surprised; he initially intended to test his idea.\u003C\u002Fp>\n\u003Cp>Unexpectedly, he created a dessert that had never appeared before.\u003C\u002Fp>\n\u003Cp>Using a spoon to scoop a mouthful, the brown sugar felt smooth, with a strong ginger flavor, while the jade paste made from kelp and white kidney beans had a creamy texture, blending the bean aroma, ginger aroma, and brown sugar, eaten warm and cozy.\u003C\u002Fp>\n\u003Cp>He had been considering winter desserts before.\u003C\u002Fp>\n\u003Cp>Now it’s settled, the dessert has arrived.\u003C\u002Fp>\n\u003Cp>There were a fair amount of white kidney beans left, Lin Xu planned to make some Brown Sugar Ginger Jade Soup for everyone to try at lunch.\u003C\u002Fp>\n\u003Cp>Holding a small dessert bowl, he used a spoon to scoop in more than half a bowl of paste, smoothing the surface before placing it in the freezer to speed up solidification.\u003C\u002Fp>\n\u003Cp>Though he had created a new variety of Brown Sugar Ginger dessert, this side quest of improving the dessert wasn’t completed yet.\u003C\u002Fp>\n\u003Cp>More continued effort was needed.\u003C\u002Fp>\n\u003Cp>Before long, he opened the freezer again and took out the dessert bowl.\u003C\u002Fp>\n\u003Cp>The paste in the bowl had cooled and solidified, its color lightening a bit after setting, resembling a jelly with the presence of white kidney beans, wobbly upon tapping.\u003C\u002Fp>",1095,"2026-06-06T10:24:53.668Z",1,"novelbin.me","74b43d76e753d9a6c6f840ad99ac63d7e14deaf47a4475a74a21cb4704fdea51","i-m-the-culinary-god-chapter-912","i-m-the-culinary-god-chapter-910",1043,"https:\u002F\u002Fnovelzhen.com\u002Fimages\u002Fcovers\u002Fi-m-the-culinary-god-cover.jpg"]