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

Chapter 111-115

The production team sent an interpreter to negotiate with them. The warm-hearted boss happily agreed. However, when he saw Xu Le, he immediately waved his hands and uttered many foreign words.

“What’s wrong?”

The interpreter looked troubled and said, “He said he didn’t want you to go near because he was afraid that you would be scalded.”

To put it bluntly, he was still doubting Xu Le’s ability to cook at such a young age.

Xu Le was used to this and said, “Just let him wait and see. It’s not a difficult thing.”

After the interpreter conveyed Xu Le’s words, the stall owner still shook his head and looked at him worriedly from time to time.

Bai Xiaoming could tell what was going on, so he teased, “Oh, another person who thinks that our little Master Chef can’t cook.”

Zhou Huangya was thoroughly impressed by Xu Le’s cooking skills. She said smilingly, “Chef Xu, you’ve finally caught my stomach. Can you continuing filming for a few more days?”

“That’s right.” Zhang Liang shouted at the director, “I still want to learn more culinary skills from him!”

Everyone cheered. Although those in this line of work all knew that the contract had been signed, that many of the rules were already set and there was no way to change them, due to Xu Le’s performance over the past few days, they really wanted to make him stay.
The director raised his megaphone and shouted, “Hmph, he still has a shop to open. I can’t hold him back, right?”

The videographer stepped forward and zoomed the camera in. He planned to properly record the cooking process and set up a close-up shot.

“The ingredients here can be used to make one dish… Sautéed Four Treasures Seafood. We have shellfish, squid, prawns, and fish.”

The shellfish was cut into equal-sized pieces from the middle. The squid had to be cut into a circular shape, and the prawns had to be cut from the back. The insides of the prawns were then picked out, and the fish meat was cut into a fish fillet.

There were not much standards required for the cutting. After Xu Le finished prepared quickly, he said to the camera, “The seafood needs to be marinated for a while. Use the kitchen tissue to suck dry the water on the surface. There’s no need to marinate the squid.”

“Lused half a spoonful of salt, chicken powder, two egg whites, a bit of white pepper and wine, and the most important ingredient is the raw powder. The raw powder can seal the freshness of the food.” Wearing gloves, he mixed it evenly and ensured that the surface of the seafood was evenly wrapped
with condiments and then placed aside.

“Don’t throw away the head of the prawns that were chopped off just now. Put some oil in the pan and pour the prawns’ head in to stir fry. Then add water and boil it. Put it aside as a backup. This is the seafood soup that will be used later.”
Xu Le continued, “After the seafood soup is done, we will start to fry the onion oil. This dish is very simple. Everyone can learn to cook it at home.”

The skin from the onions were removed then cut into shreds. Following that, oil was poured into the pot and placed over a small fire to slowly fry.

As the sea breeze blew, the fragrance of the onions gradually spread. Xu Le used the spatula to stir-fry the dried onions in the pot. When he saw that the color was gradually turning brown, he immediately poured them out.

“At this color, the onion oil is ready. Now the seafood has also been marinated. Just pour the prawns and fish meat into the oil and stir-fry it slowly.”