I Am A Gourmet: Just Eight And You Want Me To Start A Roadside Stall? Chapter 114 - One Chicken, Three Eating Methods

Chapter 114: One Chicken, Three Eating thods

Translator: Atlas StudiosEditor: Atlas Studios

‘The fat and lean at lded together, and when chopped together, it would beco sticky.

“At this stage, you can put it in the basin, Rember to make sure the at stuffing is sticky enough to stay on the knife.”

“Now, let’s deal with the water chestnuts. First, we’ll use the knife to smash it before cutting it. There’s no need to cut it too small. Maintain the texture and stir it into the at filling. It will have an effect of degreasing the at.”

As Xu Le spoke, he demonstrated. He then took so scallions and ginger and cut them into slices. He said, “Put cold water in the ceramic pot and put in the ginger and scallions. If you guys are cooking at ho, you must rember to put in a few slices yourself, because when the soup is mixed with the

flavor of the condints later, you still have to fish them out.”

He took so scallions and ginger and poured so huadiao wine into it.

“This is onion and ginger water. I have about 600 grams of at here, 400 grams of onion and ginger water. Pour in half of the onion and ginger water, two spoons of starch, a little white pepper, and so salt.”

Then, Xu Le raised his hand and poured two big spoonfuls of salt into it. Zhang Liang imdiately stood up and said agitatedly, “Did you make a mistake? Look, you probably put in too much salt.”

“Pfft…” Xu Le glanced at him and saic

” Are you so concerned about making a mistake? You can add more salt when making Stewed Lion’s Head atballs. During the process of stewing it, it will be dissolved into the soup. Don’t talk nonsense if you don’t understand.”

Zhang Liang had his hands on his waist as he half-jokingly said, “In any case, I bet that your dish will definitely be salty later!”

“Besides, I didn’t add enough salt.” Xu Le wore a disposable glove and stirred the at fillings in one direction. He didn’t forget to throw it around repeatedly. When the onion and ginger water in the at fillings was all absorbed, he added the remaining water.

Xu Le said, “Everyone, pay attention when you’re throwing the at around. When the at fillings are dry, you can add onion and ginger water, salt, or starch for you. Add only the appropriate amount.”

“Hit it until sticky substance becos more solid. When it’s almost at this state, we can add the water chestnuts that were cut into pieces just now and mix them together. The water that was boiled just now is just about ready.”

‘Xu Le took out a bowl and added starch and water. After stirring it, he said, “Dip so starch on your hand and pinch the lion’s head. The at stuffing won’t scatter easily and will be easier to form. On the other hand, it can increase the elasticity on the surface of the atball and make it smoother.”

He pinched a palm-sized atball and said, “Just this size will do. It’s just nice for each of us.”

“Wow, this atball must be at least 100 grams, right?”

“Yeah, that’s what it should be based on the authentic recipe.”

Xu Le answered casually and carefully placed the ball into the ceramic pot.

Zhang Liang watched from the side and asked, “Which recipe? Give a link and let buy it so that I can improve my culinary skills.”

Xu Le was stunned. This was the authentic recipe given to him by the system. It was not that he could not tell others about it, but it had too high a requirent for his skills. Hence, he casually replied, “My parents taught before. They took it away.”

“Lheard that you’re from a family of chefs. Your parents have gone to France to further their training. They’ll definitely be able to leave their nas in history in future.”

Zhang Liang gave him a thumbs up and praised in admiration, “They are so focused on improving themselves in their industry. That is what art should be.”

Xu Le smiled bashfully and did not reply. He rolled five big atballs and added them to the pot. He placed the last one in the middle of the pot.

He said, “If you have made fewer atballs, choose a smaller ceramic pot and try to form a circle so that the atballs won’t move around. If they are close together, they won’t scatter easily.”

The surface of the lion head solidified when it was heated, and imdiately beca smooth. Xu Le used a tal spoon to remove the foam on the surface.

“Add a small amount of yellow wine and pepper powder inside, then close the lid and stew it. The lion’s head can be stead, but the cooking thod of stewing it will force out the fat inside to the greatest extent, retaining the elasticity of the fat, so that it’s not greasy. Just stew it over a small fire for two

and a half hours. Then we can just wait now.”

‘When he was done in the kitchen, the manager at the front shouted for them to help move the things. Xu Le walked to the door. Bai Xiaoming was carrying a few large boxes and walked away from him.

“Be careful, move aside, don’t let it hit you!”

Before he could finish speaking, he suddenly stepped on his shoelace. He staggered and the thing in his hand flew forward.

Xu Le supported Bai Xiaoming with one hand.

Amidst the cries of surprise, Zhang Liang ran forward and stared at the two of them with his mouth agape. “Are you alright?”

“Yes.”

Bai Xiaoming stood up straight and put down the box. He had clearly felt a steady force supporting him just now. He stared at Xu Le in surprise. “Why are you so strong? Did you secretly do weight training just for the show?”

The last half of his sentence easily dissolved the tense atmosphere. Xu Le shook his head and said, “It’s the biceps that I trained from carrying the wok every day.”

After laughing, Xu Le looked at the white at in the box and said, “What did you buy?”

“There was a discount on the chicken, so I imdiately rode the electric scooter there. These were all freshly slaughtered the day before, and were especially fresh. There should be around 30 of them, so we have tomorrow’s ingredients all prepared!”

Bai Xiaoming put his hands on his hips and bragged, “See how I’m helping to save money! I imdiately went there as soon as I heard the news!”

‘Xu Le lowered his head and looked at the chicken buried in the ice. After taking a quick glance, he said, “In addition to the rooster, there’s also the hens used to lay eggs. However, the at looks especially thin.”

Bai Xiaoming frowned and asked worriedly, “Then what should we do? How many hens are there?”

Zhang Liang said, “Don’t worry, I’ll make so chicken soup tomorrow.”

“But there is already a hot-selling soup in the shop. Today, I recomnded them egg and seaweed soup and wine-brewed riceballs, but they didn’t want any of them. They clearly pointed out that they want Xu Le’s carp soup.”

Zhou Huangya ca over to explain the situation. “Little Master Chef, do you have any good ideas?”

“The hens with poor at quality can be made into a sauce chicken. There is a thod of steaming the chicken so that after it is stead, it can greatly improve the condition of the tough at. As for the rooster, we can cook fried chicken. It won’t be particularly spicy, and the locals can take the taste

Then, another dish of Jade Hairpin Chicken Wing Ball.”

He quickly thought of how each chicken could be cooked. Bai Xiaoming was especially assured of him and said, “Alright, I believe you. Go ahead and do it.”

Zhou Huangya looked at the fresh chicken and said, “Erm, how about cooking cola chicken wing today? I haven’t eaten it in a long ti and I really miss that taste.”

“Stop, stop.” Zhang Liang rebuked, “Save it. We are here to sell dishes to earn money. It’s good enough that we have food to eat. The lion’s head we made for you is still stewing in the pot!”

At the ntion of the lion’s head, Xu Le rushed in and Zhang Liang shouted outside, “It’s just a small fire, it won’t be overcooked!”

Xu Le ran to the kitchen and took a look at the ti. He took out the chopped onion leaves and ginger slices that had been stewed until they were soft. Then, he let out a long sigh and said to the cara, “You must rember to take out the condints inside. Otherwise, it will affect the appearance. At

this stage, you can add the vegetables you want to eat inside..”