Food: starting from feeding Fat Reba in the crew

Chapter 185 As soon as the taste came out, the press conference was out of order!!

The lobster with a different head twitches slightly, and the picture looks very strange.

However, as a professional chef, and still a chef who has watched “Uniform Temptation”.

Yang Zhe had already cultivated to the point where he had no feelings for the struggle with the ingredients.

So he expressionlessly put the shrimp heads and tails into the basin, and then took out half a pumpkin.

Scrape the skin and slice it first, put it in a bowl and put it in a steamer to start steaming.

Next, cut the broccoli into small florets and mince the garlic.

Take a large onion and cut it in half from the middle.

Half is used to chop the onion and half to shredded onion.

A few clicks down, and the air was filled with the smell of spicy eyes.

The onlookers at the scene were all snot and tears.

Everyone’s expressions are sad, the key is that there is still saliva in the mouth.

Such a scene always has an indescribable weirdness.

Next, Yang Zhe salted the shredded vegetables and made them as dehydrated as possible.

After doing this, take out the lobster that has died of anger.

First remove the orange-yellow shrimp paste from the thick shrimp head shell.

Cut off the tip of the shrimp whiskers, and cut off all the lung filaments of the lobster.

Because there may be lung flukes in it, if not treated cleanly, there is likely to be a risk of infection.

Then cut off the waist and split it in two from the middle, revealing the plump shrimp flesh.

Then cut off all the burrs around the tail of the shrimp, and separate them from the middle like the shrimp loin, and cut them into four pieces.

Next, Yang Zhe needs to rinse all the taken parts with clean water, and all the yards are like plates for later.

It has to be said that a good chef can feast people’s eyes even if they cook

Just like Yang Zhe’s crisp and neat craftsmanship, it looks like a gorgeous Chinese food performance.

Especially after the blade falls, all the fresh meat quality is exposed, and it is mouthwatering to watch.

“It looks so cool, I really want to be divided into seven or eight pieces like this by this chef.”

“My grass, brother, you are a peerless pervert, right?”

“Don’t you think it’s a wonderful pleasure to be separated like this?”

“How about I help you?”

“Can you also handle me so crisply and neatly, head is head and legs are legs?”

“I guess not, but I can already do the first step?”

“Huh? What steps are you talking about? ”

“It’s just taking chopsticks and sticking them through your gutter and letting you pee.”

“Hiss… Just listen to it, and you can help me get it later after the interview. ”

“？？？？？”

As time passed, people in the front square began to gather more and more.

Among them are passers-by, actors from other groups, and all kinds of messy studio staff.

They came to join in the excitement because they saw the arrogant Nine Dragons coffin background panel.

As a result, before he could stand firm, he was immediately hooked up by the scent of the air and went to the kitchen camp behind.

So in the extreme time, Yang Zhe’s surroundings were surrounded by people.

The three outer layers in the entire encirclement were even more crowded than when the big golden retriever was arrested.

At the same time, Yang Zhe began to thicken with sautéed flour and butter.

This step shows the difference between Cantonese cuisine and other cuisines.

Because other cuisines use cornstarch.

However, the traditional way of mixing in Cantonese chefs is flour and butter.

The advantage of this is that the sauce is not too thick, so that the lobster meat can taste better.

After the sauce was adjusted, Yang Zhe took out the lobster cut in advance, put it in the bowl and began to hang the batter.

This is followed by the oil and frying the lobster.

After frying, the lobster is immediately set, and the red color is instantly revealed, which is very gorgeous.

At the same time, the lid of the steamer began to shake extremely restlessly, and the steaming water vapor began to churn upward.

Seeing this scene, Yang Zhe brought out the pumpkin in the steamer.

Then use a spoon and a fine sieve to crush the pumpkin, strain it into silky pumpkin juice, then deflate the pressure cooker, open it and take out the stock.

Now that all the ingredients are complete, there is only one final step left, which is to combine them into one pot.

Yang Zhe took the pot out and cleaned it.

Then add another pot of hot oil, pour minced onion and minced garlic, stir-fry until fragrant, and add the stock and shrimp paste dug out of the head.

Then put all the pumpkin juice and cheese slices in it and bring it to a boil over high heat.

When the soup is constantly tumbling in the pan, pour the fried lobster, turn the heat to low and start simmering.

And as the steam continues to churn, a mouthful smell suddenly comes to the face.

The onlookers stretched out their heads and poked their heads, feeling that the saliva in their mouths was too much to swallow.

Because the fresh fragrance that their noses can touch is too strong.

This unique seafood is wrapped in heat waves, and the smell is simply beautiful. Ten minutes later, Yang Zhe beat the lid of the pot.

Then according to the original appearance of the lobster, the plate is arranged in a similar way.

Then bring the whole pot and pour all the sticky and soft soup in the pot.

The oncoming aroma becomes even more mellow.

It’s like the saliva on everyone’s lips, you can’t stop it, you can’t stop it at all! At this time, no one paid attention to the launch conference anymore.

Everyone slammed the lobster baked in soup cheese that had just come out of the pot.

Occasionally, a few reporters with strong self-control struggled to turn their heads to take a few pictures of the leading actors.

As a result, when I turned my head, I found that there was no one on the pulpit.

And those leading actors and directors were also mixed in the crowd at this time, and their necks stretched longer than anyone else.

Even the main creative team is like this, then take a hanging hair?

The reporter, who had strong self-control, cursed, turned his head and began to shoot the lobster.

“It’s so fresh, it smells like it’s overhead!”

“This is the chef who invited him, and the dishes are made like special works of art!”

“The point is this taste, I’ve never smelled such a strong umami.”

“Damn, can you let us eat a bite at the start-up banquet?!”

“Yes, yes, as journalists, we are also participants, we also need to take a bite!”

“You eat your six, why is your face so big?”

“Eh, Director Zhu, don’t scold people, if you are careful, I will say that your drama is badly filmed when I go back.”

“Shoot badly, shoot badly, damn it, as long as you don’t rob me of lobster, you can say anything!”

In the midst of the noise, lobster baked with soup cheese was served to the table.

This dish takes a long time, mainly because the shrimp meat is delicate and must be cooked fresh.

Therefore, Yang Zhe can’t pre-process it, so he can only operate it on the spot, but other dishes are not so cumbersome, and it is smooth to make.

Especially the scene where he holds a double pot and makes countless different delicacy burst in the pot, I don’t know how many female reporters are wet.

Subsequently, the remaining dishes began to be served one after another.

Chopped pepper scallops, boiled water cabbage, Dongjiang stuffed tofu, oil braised prawns, stir-fried loin flowers, sweet and sour carp.

As well as a slice of tofu pot, four joy balls, garlic minced white meat, flower carved chicken… A large table of dishes, sea, land and air, flying in the sky and swimming on the ground, it is simply dazzling…