<h4>Chapter 48: Amazing Culinary Skills</h4>


    <strong>Trantor: </strong>As Studios <strong>Editor: </strong>As Studios


    The dish [Crab Roe] wasn’t considered exotic.


    Many chefs from big restaurants knew how to make this dish.


    Master Cai Lan had traveled extensively for many years and had eaten more than a 100 dishes of [Crab Roe[.


    However, the vors were all different. For example, the crab roe in Shanghai were more focused on the fresh and sweet taste, while the crab roe in Beijing had a stronger fragrance of sauce.


    Therefore, at this moment, Master Cai Lan was looking forward to Xu Le’s creation of the [Crab Roe].


    …


    The vegetable oil in the pot was already 70 percent hot.


    Xu Le held onto the eggs that had already been beaten evenly and revealed a conflicted expression.


    He was a little too short…


    If he wanted to make the egg look like crab roe, he had to make it into a very thin silk shape and let it fall into the pot. Only then would it have the texture of crab sticks.


    So the egg must be poured from a high ce.


    At least 50 centimeters from the pot.


    But even if Xu Le raised his hand to the highest point, it would be difficult to reach this height.


    “Help me get a stool!”


    Xu Le shouted in his tender voice.


    The production crew immediately brought over a small stool and ced it in front of the stove.


    Xu Le carefully stood on the stool. This time, his height was finally enough.


    He held the bowl containing the egg yolk and carefully tilted it at 30 degrees. The egg yolk flowed out slightly and formed a 60cm long thin thread in the air!


    The egg yolk fell into the pot, apanied by a sizzling sound.


    In the blink of an eye, it became inted and turned into balls of golden egg that looked very simr to crab roe.


    Xu Le also added something else to the egg—


    Salted duck egg yolk!


    Although there was only a small amount of it, the oil of the salted duck egg had a special salty taste. When it wasbined with the egg, it gave off a different vor.


    This was the “sense ofyering” that Xu Le sought after in every dish.


    Of course, the taste of a delicious dish was not nd.


    If the main taste of this dish was “spicy”, it also required different levels of spiciness.


    For example, Xu Le’s [Stewed Onions] was also rich in the taste of onions. There was the pure taste of onions, apanied by the fresh and sweet taste of shrimp, and also the taste of the gravy and oil…


    A dish would taste even richer only if there were many different levels to it.


    This was Xu Le’s pursuit.


    It also contained some of his understanding of food.


    15 secondster.


    Xu Le scooped out all the egg yolk from the hot oil.


    He took out the egg white that had already been separated from the egg yolk and used a small spoon to add some salt to it, adding a little taste.


    With a quick stir.


    A thickyer of foam formed in the bowl.


    This was exactly what Xu Le needed.


    The oil in the pot was heated up to 70 percent and a bowl of egg white was ced in the pot.


    Sizzle—


    When the oil came into contact with the egg, there was an intense sound. The egg white in the pot also started to expand rapidly, turning into a snow-white cream-like shape.


    In ten seconds, Xu Le scooped out the egg white.


    The scoop was ced above the oil pot, and he scooped up spoonfuls of hot oil to pour over it.


    “After it’s formed in the oil pot, it can only be cooked with hot oil and can’t continue to be fried. Otherwise, it’s very easy for it to turn charred and destroy the whole dish.”


    As Xu Le spoke, all the cameras were pointed at him.


    There was even a staff member who took out a pen and paper and recorded the inspiration that came to his mind when he heard these words.


    In the future, they would use these inspirations to write the narration lines in the program.


    …


    The egg white and egg yolk had already taken shape. Each of them was ced on a te and one could already vaguely tell the look of crab roe and crab meat.


    However, this [Imitation Crab] not only required a simr shape but also a simr taste.


    In other words, Xu Le also needed to add some crab vor to the dish through special seasoning.


    He poured out all the hot oil in the pot, but there was no need to wash the pot.


    At this moment, there was still some base oil left on the wall of the pot to stir fry the other ingredients.


    “Firstly, we must have enough ginger. Only then can the taste be produced from stir-frying.”


    He poured the ginger into the pot and quickly stir-fried it with a spat. Then, he added some wine.


    Immediately, the fragrance wafted over.


    At this moment, one could already sense the taste of crabs.


    The taste of ginger and wine was already very simr to the taste of crabs.


    Even Xu Le did not know the reason and principle behind it.


    However, this was the miraculous aspect of cooking. As long as twopletely unrted things werebined together, they could obtain a new taste.


    Just like how red and blue were equal to purple, art used thebination of colors to create a beautiful piece of painting.


    “It already tastes like crabs, but we stillck the freshness of seafood.”


    Xu Le smiled as he said that.


    At this moment, it was time to use the sole fish


    The base oil used to fry the sole fish had already been soaked with the fresh sweetness of the fish meat due to the sufficient soaking.


    Xu Le only took a spoonful and added the ginger to it. The unique smell of seafood was immediately produced.


    Now, the smell emitted from the pot was increasingly simr to that of crabs.


    “Now, add in all the fish meat and egg whites that were previously fried and stir fry them on a small fire. You mustn’t use high heat.. This dish requires an exquisite stir-fry. It doesn’t need to be stir-fried like other dishes to stimte the pot gas. Instead, that will spoil the freshness and sweetness of the seafood.”


    After adding all of them into the pot, he stir-fried them on a small fire.


    The smell of the ingredientsbined in the pot instantly emerged.


    The fragrance wafted through the entire room, making everyone salivate.


    Gulp!


    Wang Bingbing looked at Xu Le who was cooking and could not help but gulp.


    She was already craving for it.


    Wang Bingbing would eat less every night in order to lose weight. Now that she smelled such a fragrant smell, the glutton in her stomach started to growl.


    “I’m so hungry…”