I Am A Gourmet: Just Eight And You Want Me To Start A Roadside Stall?
Translator: Atlas Studios Editor: Atlas Studios
He washed all the ingredients and soaked them in clear water.
The abalones, scallops, and sea cucumbers were all dried under the sun and had to be soaked in water for half an hour before they could return to their full and juicy state.
In any case, he did not have to spend any money on these, so Xu Le even took a piece of high-quality beef.
The M9-grade Australia Wagyu beef was about 200 grams. Xu Le cut it into meat cubes the size of fingernails.
“Hehe, the feeling of casually using any ingredients is really good.”
All sorts of high-quality ingredients were placed in front of him, which made Xu Le feel very happy.
According to current market price, 200 grams of M9-grade Australia Wagyu beef could be sold for 200 yuan.
It was almost worth 1 yuan per gram.
After all the ingredients were prepared, the cooking process that followed was very familiar to Xu Le.
Bang!
On the stove, bright blue flames spewed out as Xu Le turned the heat to its maximum.
Any dish that needed to be stir-fried had to be cooked with a huge fire to achieve the most perfect taste and produce the ‘wok steam’!
Making use of the high temperature, he wanted to draw out the fragrance of the food.
Xu Le had a good understanding of the various ingredients and added them in a specific order.
Ham, scallop, mushrooms, fresh bamboo shoots, wagyu beef, abalones…
Sizzle—
The glistening oil and fragrance gushed out together.
This wok of high-grade ingredients each emitted their own fragrance. And when all their fragrances were mixed together, it did not seem conflicting. Instead, it was very harmonious.
The color of the ingredients in the wok was increasingly alluring.
The fragrance had already permeated half of the venue. The other contestants couldn’t help but stop what they were doing and look over.
Xu Le gently flipped the ingredients in the wok. The ingredients evenly merged, revealing a golden color. The level of temptation in this dish was still soaring.
After stir-frying, Xu Le took out a few eggs and separated their yolk and egg whites.
The egg yolk and rice were added together, dyeing each grain of rice the color of gold.
It was like a big bowl of golden beans, shining with an enchanting light.
“This is the Golden Egg Fried Rice!”
A look of astonishment appeared on the face of Chef Lin Shuwei.
“He even knows such a lost recipe. Xu Le is really something!”
Even Zhang Tong had been able to recognize this dish, not to mention Chef Lin.
He immediately recognized the cooking technique that Xu Le was using. It was the “Golden Egg Fried Rice” that was passed down by the imperial chefs in the past!
The rice grains that had been coated with egg yolk were quickly stir-fried in the wok.
During the last time when Xu Le cooked the Egg Fried Rice, there was one flaw. It was that he did not have chicken soup at that time and could not bring out the freshness of the various ingredients.
But this time, it was different…
Xu Le opened the lid of the pot beside him and scooped out a spoonful of clear soup.
This was the “boiling water” for [Boiling Cabbage]!
This spoonful of soup was made from countless precious ingredients that were simmered for two hours. After three rounds of ‘sweeping the soup’, it became so clear that one could see the bottom. It was also rich and fragrant.
When did an ordinary Egg Fried Rice receive such treatment?
The “boiling water” was poured into the pot along the edge of the wok, making a sizzling sound.
The fragrance was instantly stimulated to the extreme.
This spoonful of soup was like a catalyst, stimulating the taste of all the precious ingredients to the greatest extent and blending them together just like it was supposed to.
At this moment, the taste of the fried rice could be said to be extremely delicious!
All kinds of saltiness, fragrance, freshness and sweetness fused together, but it did not seem out of place.
This time, Xu Le didn’t choose to make the egg floss because he didn’t need it anymore.
When the spoonful of “boiling water” was added in, it had already reached the pinnacle of a bowl of Egg Fried Rice, just like the pinnacle of art.
Swoosh!
Xu Le sprinkled a bunch of green onions with confidence.
Whoosh—
Another handful of peas.
After putting the ingredients in, Xu Le quickly started to stir-fry.
During the stir-frying process, the “wok steam” was produced and the smell of the various ingredients completely blended together.
Immediately after, a second round of spring onions were sprinkled in!
Then, he added salt and other condiments into the pot and added a round of seafood soy sauce.
The “wok steam” was emitted again, and Xu Le seized the opportunity to scoop all the rice onto a few exquisite plates.
After they were served, he sprinkled the third handful of onions into the bowl.
In this way, one would be able to taste the freshness of the onions when they ate it. It had the fragrance of the organic soil and the sweetness of the vegetables.
After the Egg Fried Rice was cooked, Xu Le heaved a sigh of relief.
His clothes were already drenched in sweat.
Although it looked like a plate of Egg Fried Rice, it was indeed a work of art that he had devoted all his attention to.
This could almost be said to be a great culmination of Xu Le’s Egg Fried Rice. Even if he were to do it again, he might not be able to do it so perfectly.
Xu Le was filled with excitement when he smelled the alluring fragrance.
He was definitely going to get first place that day!
After the Egg Fried Rice was cooked, Xu Le placed it in the warmer.
At that moment, only the finishing touches were left for [Boiled Cabbage] and [Pagoda Meat].
After waiting for half an hour, the pagoda meat was first served.
Xu Le put on heat-resistant gloves and carefully picked up the mold of the pagoda meat.
He placed a large plate on the mold and quickly flipped the two.
At the bottom of the plate, thick and fragrant gravy flowed out instantly. The fragrance of the sprouts and pork emerged together.
Xu Le slowly picked up the mold. The pagoda-like pagoda meat was shockingly revealed in front of everyone.
As the pagoda was supported by the sprouts, the pork belly that was previously cut into thin slices by Xu Le was able to stand up in circles, forming a pagoda with a total of ten layers.
Xu Le poured the sauce he had prepared on the top of the pagoda.
As it flowed along the pagoda, the thick soup head slid down layer by layer, looking like a small waterfall.
Regardless of the taste, to be able to make a dish like this was already a work of art.
Xu Le placed the pagoda meat in the warmer at the side and immediately plucked the cabbage that was prepared beforehand.
In order to ensure the taste of the boiled cabbage, the cabbage had to be selected from the most tender vegetable core.
Xu Le plucked off the outer layers on the cabbage and took out the vegetable core. After cleaning it, he placed it on a white plate.
Xu Le scooped up the boiling water and poured it onto the center of the dish.
The core of the vegetable was watered until it was fully cooked.
And during this process, due to the expansion of the cabbage, the core of the cabbage would stretch out layer by layer. At this moment, it seemed like a blooming lotus flower!
The judges and the audience in the live-stream all gaped in shock when they saw this.
The Boiling Cabbage seemed to contain some sort of deeper meaning of returning home.
While the pouring continued, the cabbage was like a lotus flower blooming in the direction of the boiling water, sweeping across the entire stadium.
Everyone who smelled the fragrance was utterly astounded.
This was exactly the national banquet dish by a Sichuan chef.
Boiled Cabbage!
Chapter 36: Dishes Served One After Another!
He washed all the ingredients and soaked them in clear water.
The abalones, scallops, and sea cucumbers were all dried under the sun and had to be soaked in water for half an hour before they could return to their full and juicy state.
In any case, he did not have to spend any money on these, so Xu Le even took a piece of high-quality beef.
The M9-grade Australia Wagyu beef was about 200 grams. Xu Le cut it into meat cubes the size of fingernails.
“Hehe, the feeling of casually using any ingredients is really good.”
All sorts of high-quality ingredients were placed in front of him, which made Xu Le feel very happy.
According to current market price, 200 grams of M9-grade Australia Wagyu beef could be sold for 200 yuan.
It was almost worth 1 yuan per gram.
After all the ingredients were prepared, the cooking process that followed was very familiar to Xu Le.
Bang!
On the stove, bright blue flames spewed out as Xu Le turned the heat to its maximum.
Any dish that needed to be stir-fried had to be cooked with a huge fire to achieve the most perfect taste and produce the ‘wok steam’!
Making use of the high temperature, he wanted to draw out the fragrance of the food.
Xu Le had a good understanding of the various ingredients and added them in a specific order.
Ham, scallop, mushrooms, fresh bamboo shoots, wagyu beef, abalones…
Sizzle—
The glistening oil and fragrance gushed out together.
This wok of high-grade ingredients each emitted their own fragrance. And when all their fragrances were mixed together, it did not seem conflicting. Instead, it was very harmonious.
The color of the ingredients in the wok was increasingly alluring.
Xu Le gently flipped the ingredients in the wok. The ingredients evenly merged, revealing a golden color. The level of temptation in this dish was still soaring.
After stir-frying, Xu Le took out a few eggs and separated their yolk and egg whites.
The egg yolk and rice were added together, dyeing each grain of rice the color of gold.
It was like a big bowl of golden beans, shining with an enchanting light.
“This is the Golden Egg Fried Rice!”
A look of astonishment appeared on the face of Chef Lin Shuwei.
“He even knows such a lost recipe. Xu Le is really something!”
Even Zhang Tong had been able to recognize this dish, not to mention Chef Lin.
He immediately recognized the cooking technique that Xu Le was using. It was the “Golden Egg Fried Rice” that was passed down by the imperial chefs in the past!
The rice grains that had been coated with egg yolk were quickly stir-fried in the wok.
During the last time when Xu Le cooked the Egg Fried Rice, there was one flaw. It was that he did not have chicken soup at that time and could not bring out the freshness of the various ingredients.
But this time, it was different…
Xu Le opened the lid of the pot beside him and scooped out a spoonful of clear soup.
This was the “boiling water” for [Boiling Cabbage]!
This spoonful of soup was made from countless precious ingredients that were simmered for two hours. After three rounds of ‘sweeping the soup’, it became so clear that one could see the bottom. It was also rich and fragrant.
When did an ordinary Egg Fried Rice receive such treatment?
The “boiling water” was poured into the pot along the edge of the wok, making a sizzling sound.
The fragrance was instantly stimulated to the extreme.
This spoonful of soup was like a catalyst, stimulating the taste of all the precious ingredients to the greatest extent and blending them together just like it was supposed to.
All kinds of saltiness, fragrance, freshness and sweetness fused together, but it did not seem out of place.
This time, Xu Le didn’t choose to make the egg floss because he didn’t need it anymore.
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The Golden Egg Fried Rice was perfect.When the spoonful of “boiling water” was added in, it had already reached the pinnacle of a bowl of Egg Fried Rice, just like the pinnacle of art.
Swoosh!
Xu Le sprinkled a bunch of green onions with confidence.
Whoosh—
Another handful of peas.
After putting the ingredients in, Xu Le quickly started to stir-fry.
During the stir-frying process, the “wok steam” was produced and the smell of the various ingredients completely blended together.
Immediately after, a second round of spring onions were sprinkled in!
Then, he added salt and other condiments into the pot and added a round of seafood soy sauce.
The “wok steam” was emitted again, and Xu Le seized the opportunity to scoop all the rice onto a few exquisite plates.
After they were served, he sprinkled the third handful of onions into the bowl.
In this way, one would be able to taste the freshness of the onions when they ate it. It had the fragrance of the organic soil and the sweetness of the vegetables.
After the Egg Fried Rice was cooked, Xu Le heaved a sigh of relief.
His clothes were already drenched in sweat.
Although it looked like a plate of Egg Fried Rice, it was indeed a work of art that he had devoted all his attention to.
This could almost be said to be a great culmination of Xu Le’s Egg Fried Rice. Even if he were to do it again, he might not be able to do it so perfectly.
He was definitely going to get first place that day!
After the Egg Fried Rice was cooked, Xu Le placed it in the warmer.
At that moment, only the finishing touches were left for [Boiled Cabbage] and [Pagoda Meat].
After waiting for half an hour, the pagoda meat was first served.
Xu Le put on heat-resistant gloves and carefully picked up the mold of the pagoda meat.
He placed a large plate on the mold and quickly flipped the two.
At the bottom of the plate, thick and fragrant gravy flowed out instantly. The fragrance of the sprouts and pork emerged together.
Xu Le slowly picked up the mold. The pagoda-like pagoda meat was shockingly revealed in front of everyone.
As the pagoda was supported by the sprouts, the pork belly that was previously cut into thin slices by Xu Le was able to stand up in circles, forming a pagoda with a total of ten layers.
Xu Le poured the sauce he had prepared on the top of the pagoda.
As it flowed along the pagoda, the thick soup head slid down layer by layer, looking like a small waterfall.
Regardless of the taste, to be able to make a dish like this was already a work of art.
Xu Le placed the pagoda meat in the warmer at the side and immediately plucked the cabbage that was prepared beforehand.
In order to ensure the taste of the boiled cabbage, the cabbage had to be selected from the most tender vegetable core.
Xu Le plucked off the outer layers on the cabbage and took out the vegetable core. After cleaning it, he placed it on a white plate.
Xu Le scooped up the boiling water and poured it onto the center of the dish.
The core of the vegetable was watered until it was fully cooked.
And during this process, due to the expansion of the cabbage, the core of the cabbage would stretch out layer by layer. At this moment, it seemed like a blooming lotus flower!
The judges and the audience in the live-stream all gaped in shock when they saw this.
While the pouring continued, the cabbage was like a lotus flower blooming in the direction of the boiling water, sweeping across the entire stadium.
Everyone who smelled the fragrance was utterly astounded.
This was exactly the national banquet dish by a Sichuan chef.
Boiled Cabbage!
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