I Am A Gourmet: Just Eight And You Want Me To Start A Roadside Stall?

Chapter 106-110

“It’s rare for someone to be so firm in their dreams at such a young age.”

Shu Qi said dejectedly. She watched as Xu Le swiftly cut the thin slices of pork belly and reminded him, “Our program still has to film the cooking process. Remember to add in the commentary. It will definitely be edited in later.”
“Sure.” Xu Le picked up the tabasco pepper and asked, “Can you all eat spicy food?”

Zhou Huangya was so hungry that she was shaking her legs. She found a tomato from somewhere and started to eat it. She said with an unclear voice, “I think moderate spice will be good, so that we can all eat it.”

!!
“Aiyo,” Zhang Liang saw her face full of juice and handed her a tissue in disdain. “Quickly wipe it! It’s too ugly!”

Xu Le faced the camera and explained, “The supplementary ingredients are very simple. You just need to prepare garlic, tabasco peppers, and onions.”

“Cut them into pieces separately. Add the tabasco pepper according to your tolerance level for spicy food. There’s no need to cut the garlic too much. Just smash it flat and cut it twice.”

Xu Le tore apart the lettuce and specially reminded, “Now, we have reached the most crucial step of this dish. Everyone must remember to put salt on the lettuce after cleaning it up. It’s hard to make the lettuce have a strong taste. Usually, you need to use a lot of soya sauce to make it fresh. That way, it
will taste good, but the black color doesn’t look good. At the end, it will also become salty.”

As he spoke, he sprinkled a layer of salt on the washed and processed vegetables. After he wore his gloves and mixed the vegetables evenly, he added some water inside.

“The key point of the stir-fried vegetables is that the texture cannot be soft. It needs to be crispy and refreshing to taste good. Therefore, try not to boil it in the water. If you are at home, you can fry it with oil or using air.”

As Xu Le explained, he turned on the hot oil and filtered out the residue of the oil that was used to fry the crispy duck. When the oil temperature was about right, he said, “You guys can stay away from it. There’s some water on it, so it’s easy to for the oil to splash out.”

“Oh, oh, oh!”

The female artists took a few steps back with a whoosh. Zhang Liang also took a few steps back. He said with slight doubt, “Won’t it be too oily if it’s stir-fried like this? If you deep-fry first, then stir-fry later, all the vegetables with low-fat and high-fiber will be high in calories.”
Xu Le poured the vegetables into the pot. With a sizzling sound, the hot oil rolled. Within six or seven seconds, he poured the vegetables into the filter and started to pass them through the oil.

He shook his head and explained, “This is to make the vegetable taste more crispy and refreshing, It’s similar to stir-frying it with oil, so the calories won’t be much higher.”

After the vegetables were deep-fried, the surface was bright, but it was not fully cooked.

Xu Le took out soy sauce and steamed fish black oil and poured them into a bowl.

“The sauce is very simple. You just need to put in a moderate amount of 1: 1. There’s no need to add salt later.”

“Now, put a small amount of oil in the pot. After heating it up, pour the pork belly into the pot and stir fry it until the grease comes out. This step will make use of the meat fragrance. Remember to stir fry it until it turns yellow. Then start the fire in the pot and add the supplementary ingredients that
were prepared just now.”

The tabasco peppers, scallions, and garlic were stir-fried into the pot one after another to produce the fragrance.

“Then, pour the vegetables and stir-fry. When it’s almost ready, pour the sauce that has been mixed along the edges of the pot. This step can force the steam out and maximize the fragrance of the ingredients.”