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

Chapter 103: Recording Variety Show

Translator: Atlas Studios Editor:Atlas Studios

Sponsored Content

‘As soon as he landed, there were many long range and short range cameras aimed at him.

‘When he arrived at the hotel, he washed up and rested for a while.
In the afternoon, Xu Le adjusted his mood and joined in the program recording.

The guests walked up to him and waved at him, but there were also people who directly passed him.

Zhang Liang asked curiously, “Who are the guest judges?”

Xu Le was used to it and replied, “It’s me.”

The tall man in front of him lowered his head and said, “Eh? You’re still a child.
They said they invited a special guest who cooks very well.
Is that you?”

It was unclear if he was really puzzled or if the program’s effect was intentional, but Xu Le said in a neither servile nor overbearing manner, “It’s me.”

Immediately, two or three people burst out laughing.

Sponsored Content

“How can a child like you know how to cook?”

“Don’t joke around, time is of the essence.
Where is the guest?”

“[heard from the production team that he’s a very good cook.
Child, what’s your name? Can you even reach the potware?”

Xu Le replied calmly, “I can and I know how to cook.The temporary guest was invited here to promote Chinese dishes.”

With these words, he directly made the adults in front of him silent.

“Yo, are you that awesome?”

One of the female guest looked at the adorable Xu Le in disbelief and said, “Come, let Big Sister hug you.”

Xu Le took a step back and rejected her mercilessly.
“No need, thank you.”

Sponsored Content

Seeing him acting like a little adult, the guests looked at each other.
No one believed that Xu Le really knew how to cook and walked forward while laughing.

They did not forget to introduce the rules.
“We are going to open a restaurant to earn money.
Little kid, do you often go to restaurants with your parents?”

“Do you know how to order? Can you differentiate all kinds of vegetables?”

“What’s your name? How old are you?”

“Yeah, we’re about to open for business soon.
If some customers order this and we are unable to make it, won’t it be awkward?”

“Don’t worry, it won’t be difficult.
I can succeed in one try.”

(If you have problems with this website, please continue reading your novel on our new website myboxnovel.com THANKS!)

The reason why Xu Le had the confidence to say this was because he had already practiced countless times in the system.
This dish was indeed easy to fail, but practice made perfect.
With more practice, one would be able to grasp the oil temperature, the heat, the oven, and everything else perfectly.
He first prepared the required ingredients and took out a Cherry Valley Duck.

Sponsored Content

Xu Le took a deep breath and explained, “This dish needs to be made with Cherry Valley Duck because the duck skin has fewer wrinkles and doesn’t have the stench of the duck…”

“Eh?” Zhou Huangya continued, “I can still accept the roast duck, but if there’s a part of the ducks that hasn’t been cleaned properly, there will be a strange odor.”

“That’s right.
This breed of duck is naturally tasteless.
It’s most suitable for making Crispy Yam Duck.”

“Regarding the yam, you need to use the yam from Guilin of Guangxi.
There is also a lot of emphasis on the choice of yam.”

Xu Le took out a few of them and compared the skin in front of the camera.
He said, “You have to choose the yam with a scar on the surface.
After cutting it open, you will get a layer of powder on the blade.
Only the yams with thick fibers inside can ensure the success of the dish.”
“Oh.” Zhang Liang gradually turned serious as he said, “I didn’t expect you to really know how to do it.
Could it be that I didn’t succeed because I didn’t choose the yam properly?”

“Step one, we’re going to braise ducks now.”

Xu Le poured the cold water on the duck in the pot and placed the green onions and ginger slices inside.

Sponsored Content

“After blanching it, the impurities on the surface of the duck skin will be removed, and the stench and grease will be removed.
It should be scooped out while it’s hot and rinsed under cold water.”

As Xu Le explained, he said, “This way, the surface of the duck skin will be more compact.
When it is almost ready, use the kitchen towek to absorb all the moisture on it.
Then, you can make the sauce for the duck surface.”
As the steps were cumbersome, Xu Le planned to make many servings in one go.
Since they had bought enough ingredients in advance, Zhang Liang, who could cook, rolled up his sleeves and worked with him.
“The main sauce used for the color is dark soya sauce, but the freshness and sweetness are not enough, so white sugar will be added to it.
Everyone, based on your own preference to adjust the amount accordingly.”
Xu Le said as he put on his gloves and smeared the sauce on every inch of the duck’s skin.

“We need to set it up to dry.
At home, if you’re not in a hurry, you can wait for it to dry slowly.
But we’ll use the bellows to shorten the time.”

While he was drying the duck meat, Xu Le placed the yam into the oven.

He said, “I am baking it at 180 degrees for an hour.
The amount of moisture in the baked yam will be lower.
If it’s not convenient to use the oven at home, it’s fine to steam in the pot..”