Food: starting from feeding Fat Reba in the crew

Chapter 168 I am a Cantonese person, and I like Cantonese food the most!!

Take advantage of the efforts of two people to grab vegetables.

Yang Zhe washed his hands and began to prepare to make white-seared shrimp.

As one of the eight major cuisines in China, Cantonese cuisine is extremely particular about the requirements for cooking skills.

Bai Zhuo, on the other hand, is one of the unique techniques to highlight the freshness of Cantonese cuisine.

To put it simply, the so-called white burning is actually the use of piping hot water or soup to boil raw food.

This practice is not common in other cuisines, but it is also a specialty

Because Cantonese chefs are extremely good at cooking fresh ingredients, the practice also focuses on reflecting umami.

It is required to take advantage of the above heat to show the freshness and smoothness of the ingredients.

The most basic requirement is not to do too much additional processing, so that the umami naturally radiates.

In order to achieve this goal, Bai Zhuo was born.

This unique cooking method is often used to make shrimp.

One of the most recognized and well-known dishes is white-seared shrimp.

Yang Zhe took out a pot of live shrimp, used a thin cutter to remove the curved page one by one, and bent the gun.

After three physique bonuses, his current knife skills have been terrifyingly accurate.

If you go back to ancient times and enter the worship room, it is definitely the most popular teacher

Yang Zhe put down the knife, washed the processed shrimp with clean water, and put it on a plate for later use.

Then slice the chili, mince the green onion, ginger and garlic and put it in a bowl.

Add light soy sauce, steamed fish drum oil, rice vinegar and sesame oil.

Heat another half spoonful of hot oil and slowly pour over the seasoned sauce.

Then I heard a sizzling sound, and the rich aroma was instantly overflowing.

After the juice was processed, Yang Zhe poured water into the pot.

Bring the water to a boil over high heat and put the shrimp into the pot.

This step requires precise control of the size of the flame and the cooking time. Too high a temperature or too long will make the meat of the shrimp old and woody.

Low temperatures or short periods of time cannot highlight the deliciousness and smoothness of the shrimp.

So the white burning method looks like a simple batch.

But it is also an extremely error-prone approach.

【Ingredient finish: 100%】

Yang Zhe controlled the flame precisely, and the time and system of the pot were almost the same.

Next, the white-seared shrimp are plated and a rattan dish is added to the pan to perfect the pan.

At this time, Director Zhu and Wang Dahai had already wiped out the stuffed tofu on the plate

Seeing the white seared shrimp out of the pot, the two of them immediately surrounded them.

Peel off the shell of the shrimp to reveal the tender flesh, which looks flexible and full.

The tender meat exudes a unique umami flavor, and it will bounce around when it shakes slightly.

Director Zhu couldn’t wait to add the sauce and stuff the shrimp meat into his mouth.

The delicate flesh is chewy and firm, and it tastes rattle.

The salty aroma of deer and the umami of shrimp make your mouth water

This natural umami taste is far more profound than the taste brought by artificial freshness

After taking a bite, the beauty in the mouth is still long-lasting, which is comparable to Xuanmai.

“Absolutely, I am buried in this bite of shrimp!”

“The taste is so fresh that it’s almost beautiful to my heart.”

Wang Dahai and Director Zhu opened their mouths one after another, all of them couldn’t help but praise.

Especially Director Zhu, he felt that it didn’t seem so sad to be beaten first and then hang on the wall

After all, if it weren’t for this bitter meat plan, Chef Yang might not have been able to let him give food.

It’s just that this trick can’t be used more, otherwise he will come to rub rice every day.

“Chef Yang, are there any other dishes?”

“And a white chopped chicken.”

As Yang Zhe spoke, he washed his hands and bought the pot under cold water than yellow chicken.

Then add the green onion, ginger, garlic and various spice powders and simmer over low heat.

Under the action of high temperature, the taste of spices begins to penetrate the chicken.

But after the water boils, the chicken should be fished out immediately and put into clean water to cool down.

This step is to keep the chicken fresh, while making the meat firm on the outside and soft on the inside.

Then heat the oil in a pot, add peppercorn spices, and stir-fry over low heat until it changes color

The peppercorn oil taken out is full of aroma, and the rich taste is even more mouth-watering.

Yang Zhe took out the colander and filtered out all the peppercorns in the oil.

Use this spoonful of fragrant boiling oil to cook the sauce.

Next, cut the chicken into chunks and serve on a plate.

Compared with the previous white-seared shrimp, these two dishes have the same wonder.

They are specially emphasized to emphasize the original taste of the ingredients, and supplemented by the taste of rattan materials.

In this way, the aroma of the auxiliary materials will never be overwhelmed.

You can even eat it in your mouth and savor the tenderness of the ingredients.

Director Zhu just took a piece of white chopped chicken, and felt that his mouth was smooth and oily, and the salty aroma was overflowing.

The rich juice carried the fat of the earthy yellow chicken, which made his taste camp constantly tremble.

One word, absolutely!

“The sea, get me a clean plastic bag!”

“What do you want plastic bags for?”

“You find one first, I’ll tell you later!”

Wang Dahai scratched his head, turned around and fought a bag.

Director Zhu, who got the plastic bag, suddenly turned pale, and then picked up the shrimp shell and put it in the sauce.

I pinched some tofu crumbs and put the vegetable soup into it.

I tore off the skin of the white chopped chicken a little more, rolled it twice in the rattan dish, and put it in.

At this time, Yang Zhe couldn’t help but glance lightly.

“You have a cat?”

“No, I don’t have that spare time.”

“Then what are you pretending to be this thing for?”

“Old Song beat me so hard, he must be tired, I have to send him something to eat!”

“？？？？？”

Director Zhu lifted the bag, buttoned it, and tied it into his pocket.

A trace of cruelty flashed in his eyes, and the smile on his face looked gloomy

Seeing this scene, Wang Dahai’s breath was wishful.

He recalled when he ate Buddha and jumped off the wall at Kyoto Film and Television City.

At that time, Director Song found a piece of gauze, soaked it with tender soup, and put it in a plastic bag.

He also seemed to have such an expression, and he also said that he was going to give it to Director Zhu.

History is always Nima’s amazing match!

At the same time, in the “Gambler” crew.

Director Qin, who had taken a sharp breath, was humming happily at this time.

He kind of understood now.

Whoever controls Yang Kitchen’s labor contract, then who controls the world!

It doesn’t matter what kind of director circle old-timers you are, investors from Kyoto, or Nima’s senior veteran actors.

As long as Yang Chu’s labor contract is in his hands, then it is equivalent to mastering the scepter of the world.

The saying that the people take food as the sky is really an estimate of people’s sincerity and I do not deceive.

Teach me to float behind my arms?

And let me shout that Nima Konoha is alive? As a result, the ass blossomed, right!?

However, just when Director Qin was proud, a ‘open meal’ directly pulled him back to reality.

Only to hear a loud noise, the crew and actors all put down the instruments and props in their hands.

Then there was a chaotic sound of footsteps, and everyone pulled their legs and rushed out of the set

The uncemented sections of the road were dusty and dusty.

Countless people scrambled to prevent the Buddha from being wolfed.

“Brothers, Chef Yang won’t make Sichuan cuisine today, it’s Cantonese food, everyone rush with me!”

“Really fake? My grass, my chrysanthemums can be considered a day off! ”

“Chef Yang is simply invincible, you can do any cuisine, it’s too powerful!”

“I love Cantonese food, I love ring food!”

“Hmm Cantonese people, I like Cantonese food the most.”

“Oh, Hmm black shouts Gangren, I like Cantonese food so much!”

“It’s Henan, and I also love Cantonese food!”

“I’m a special Northeast Silver, you force Lai Lai again, you can’t even drink the soup.”

“Buddy in front, work harder, put a distance from the big-breasted sister, if you get too close, you will be stuck!”

“Fuck your sister, you size discrimination!”

Watch the crowd whistling away.

Director Qin in the studio chased out two steps, but finally gradually stopped.

There’s no way, you can’t catch up.

At that time, I will be tired and half dead, and I still can’t eat the food, and I lose money.

Thinking of this, Director Qin, who was still triumphant just now, couldn’t help sighing.

Mastering Yang Kitchen’s labor contract is equivalent to mastering the world.

But Guangte has a contract, but it’s very uncomfortable to not be able to eat every time.

This is equivalent to guarding a treasure mountain, but you can’t open the door.

It’s like finally licking Gao Leng School Flower, but she can’t separate her legs.

Director Qin took a deep breath and always felt unwilling.

So he turned around and returned to the crew, then bypassed the studio and entered the prop room

His wheelchair, which had been barreled into a large hole in the tire, was quietly parkling.

The black carbon steel body shines with the light of technology.

The silver-white alloy wheel heralds its unparalleled speed

God blocks and kills God, Buddha blocks and kills Buddha!

But now I can’t kill it, and if I want to kill, I have to change my baby.

And it has to be modified, and you can’t let those old six play tricks behind their backs.

But there is nothing on the market where you can modify a wheelchair, right? Director Qin thought for a while, and finally took out his mobile phone and contacted a car tuning factory.

“Hey.”

“Hello, Fengchi modified car for you, do you have any needs?”

“I have a wheelchair that I want to modify, can I do it?”

“Why modify a wheelchair?”

“It’s not a secret, my legs are racing waste, but I still have a dream of speeding.”

Director Qin made a nonsense, trying to convince the other party.

He can’t say that because he is gluttonous, but he can’t run fast, so he has to modify an electric wheelchair.

The operator on the opposite side was silent for a long time, then coughed.

“Okay sir, I have understood your appeal and am transferring it for you.”

Director Qin waited for about five seconds, and a dull voice changed to the other side.

“Welcome to call Xizhou Psychiatric Hospital, our hospital has introduced advanced electrotherapy that can effectively improve mental conditions and give patients a beautiful life, who are you going to hospitalize?”

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