From a barbecue stand to a global gourmet tycoon

Chapter 144 The Documentary Filming Starts!The film crew enters!
The first dough rise takes only 30 minutes.

Knock the brown sugar into powder, mix the sesame paste well, fry it with oil, and after it feels grainy, roll it evenly with the dough, stuffing, and brown sugar.

The flour and sugar shell should also be kneaded into a ball and fermented in the refrigerator.

Large plates of sugar shells and dough were stuffed into the refrigerator. Chu Hao clapped his hands and said it would be ready for use tomorrow morning. He took it out, kneaded a piece, dipped it in beer, and fried it in the pot. It was fragrant.

Compared with dumplings, sugar pancakes are too simple.

But the dumplings made now are not satisfactory, so we can only continue to improve.

"The third one can be sold first, and the innovative stuffing can wait." Chu Hao thought about it, and the rest of the time was to continue making dumplings, and then deal with the ingredients for the evening barbecue.

Click on the black shop and take a look.

This week's new ingredients are prairie lamb chops from HLBE, which sell for 100 yuan a catty, and the black shop cut them out in advance.

Chu Hao can handle grilled lamb chops, even at this price...it's too expensive.

But Chu Hao hesitated for a moment, and bought it anyway.

In the afternoon, the film crew of the documentary will come and prepare some good ingredients to entertain them.

With the ability to meditate, Chu Hao has made rapid progress, and the speed of improvement has increased significantly. There is still a big gap between the first batch of dumplings made in the morning and the second batch.

Several apprentices' stomachs were swollen after eating, but with their poor sensitivity, they could also detect that the bread from the back was more delicious than the bread from the front.

This is Chu Hao doing magic in front of all of them.

Chen Xian observed carefully. There was nothing special about Chu Hao's groping process, but he was very sensitive to taste, so he could always find a way and route to delicious food.

After a while, Wang Wanxuan and Zhang Zhihao also arrived. Seeing everyone making dumplings, they looked confused.

"Master, do you want to eat dumplings tonight?"

"Today's new menu?"

Chu Hao shook his head: "The off-season is here, and I plan to open a breakfast shop in this shop."

Everyone looked at each other.

Chen Xian had heard of it, but he thought it was his cousin joking.

Nonsense, open a breakfast shop, can you be busy?

I can't think of it now, but it is really going to be opened.

Chen Xian raised his hand and said, "Cousin, let me help you!"

Chu Hao shook his head: "I'm going to recruit someone else. You guys can't take care of both. Just learn how to barbecue well."

He is different from normal people. He has system help and the ability to restore life. As long as he eats more, he won't be tired.

……

In the afternoon, the film crew came in.

A private white minibus stopped on the side of the road, and Li Xiaoqing led his team to Chu Hao's store.

Looking up, walnut wood pillars and large glass windows form the door of the store... Chu Shi BBQ is not a small store, but it is in a mountain city and is famous all over the world.

"Director Li, is this the barbecue restaurant you mentioned?"

Tian An is Li Xiaoqing's planner and assistant. This film cannot be separated from him. He usually helps Li Xiaoqing coordinate the team and do some seemingly chores but very important tasks.

Li Xiaoqing nodded and said with a smile, "Let's go in and have a look."

The store is closed, and it is not yet time, so it is not open.

But there were several people around in the kitchen.

They have an orderly division of labor, marinating ingredients in large iron basins, or standing in front of the stove to cut and change knives.

Li Xiaoqing also saw pots of fresh lamb chops, which were tender and bright red under the natural light, and Chu Hao's tall figure appeared in the narrow rectangular back kitchen window.

"Master Chu! Hey!"

Li Xiaoqing greeted him enthusiastically.

Chu Hao wiped his hands and invited them to sit down one by one, "Well, Zhihao, make tea for the guests." Then he sat at the same table with Li Xiaoqing, "Director Li came all the way, are you hungry? Want to eat something?"

Li Xiaoqing said with a smile: "The filming starts today, so I'll borrow your shop to shoot the first episode of our documentary, Master Chu, is it okay?"

"Of course not, this is definitely welcome." Chu Hao got up, "Director Li, did you see that?"

Pointing to the big pots of lamb chops, he said, "I've been preparing for the prairie sheep coming to the mountain city by special plane from HLBE for a long time, and you must appreciate them."

Li Xiaoqing exclaimed, stood up and took a look, a knowing smile appeared on her chubby cheeks, "Okay, then we have caught up."

He is also knowledgeable.

These lamb chops are crystal clear, and the jade-like warm fat carries the sweet nutrients of aquatic plants in pastoral areas.

Chu Hao didn't talk too much, and started to work directly. First, he cut through the muscles and then skimmed the bones. The principle of changing the knife is to penetrate the firepower into the inside, so that the knife reaches the bone.

The lamb chops were divided, but not scattered, the steel fork came out of the sheath with a clang, and the cold light was cold. Chu Hao was like an ancient swordsman, carefully skewering the lamb chops with the steel fork.

Li Xiaoqing didn't say a word, and stood in the back kitchen with her hands behind her back to watch. The storyboard staff behind saw this, and they also held the camera in a very sensible way, and started to set up the venue, found the most beautiful angle, and showed Chu Hao's handicrafts. filmed.

Cutting the bone and cutting the meat is a complex operation that combines the center of gravity, planing and three-dimensional geometry, in order to cope with the stability required for long-term grilling and countless flips.

Grilled prairie sheep are most suitable for water feed. After being baptized with secret water feed, it helps the digestion and absorption of mutton.

Chu Hao put the powder in a sack and stirred it into water. No one who looked at it could tell what ingredients were in the powder.

Lamb chops and lamb legs must be roasted slowly on a low heat so that targeted damage can be carried out. For large pieces with bones, they must be brushed at least five times to allow them to be eaten slowly, and they have a high affinity with lamb. The spices infiltrate layer by layer, and the moisture protects the precious skin, avoiding burnt and affecting the appearance.

After three or four 10 minutes, the mutton turns golden and comes out of the oven!

Large pieces of lamb chops have not been cut, but are set up with a steel fork, and a large plate is placed underneath.

Li Xiaoqing had already moved her fingers, but she did not forget to seize this critical moment and captured the precious storyboard.

His team cooperated tacitly, and he didn't even say hello to Chu Hao, and started filming directly, because he didn't want to let go of the lamb chops making process.

When they heard that it was a prairie sheep, the team members including Tian An salivated.

They traveled all over the world with Director Li, and they had more or less seen the world. There was not a thin person in the team, and they all got fat after following Director Li. The internal staff called this a 'work-related injury'.

Just by smelling and looking at the color, they can tell the fineness of the lamb chops.

It must be the sheep that grew up in the pastoral area on the grassland, because other mutton does not have this color and texture.

Li Xiaoqing broke off a mutton chop and said with a smile: "You have to use your hands to eat this. Those of you holding chopsticks should put them down quickly."

Among the team members, very few put down their chopsticks shyly, faced the serious Director Li, and broke the lamb chops with bare hands. This is respect and tenderness for the lamb.

One bite and one tear, the whole piece of meat comes off, including the crispy skin.

When chewing in the mouth, there is a squeaking sound, and the fat splashes out. The lamb chops have no fishy smell, indicating that they have been thoroughly eaten by the charcoal fire. Of course, some people like to eat lamb chops with a fishy smell, but Chu Hao’s secret recipe Under the training of water material, it has become very well-behaved and obedient.

Chu Hao wiped off the sweat from his face, sat down on the side, and said with a generous smile: "Try it, you're welcome, it's hard work to come all the way."

At this time, Li Xiaoqing had finished tearing a hot lamb chop, and his lips were full of grease, but the smile on his face was happy.

"Tsk tsk tsk, I really didn't expect to be able to eat sheep on the prairie in a mountain city. The taste... Could it be that it has never been frozen?"

Chu Hao showed a mysterious smile, "As long as Director Li thinks it's delicious, the supply channel...I won't let it out!"

Li Xiaoqing laughed loudly, pointed at Chu Hao and said, "Master Chu hides things deeply, well, then I won't ask any more!"

Chu Hao asked him: "Is the movie all planned?"

Li Xiaoqing nodded, put down the gnawed ribs in her hand, and said with a smile: "Shancheng is the first stop, and your shop is the starting point. I will definitely come back in the future. I have already made a plan, about 18 set."

After speaking, he tore off another rib and eagerly gnawed on it.

Chu Hao didn't bother, "Then you guys eat first, I'll go and deal with the ingredients for the evening."

"Master Chu, you are busy, don't worry about us."

Chu Hao nodded, went to the back kitchen, and his disciples surrounded him.

"Cousin, do you really want...to shoot a documentary in our store tonight?"

"Can it be fake?" Chu Hao chuckled. Although he was very calm on the surface, he was still nervous inside.

Shooting is one part, the main thing is to interview him after the shooting.

The food documentaries made by Director Li are different from others. They focus on the storyboarding of food and the polishing of appetizing copywriting. They rarely pay attention to the history of a store and the family affairs of the boss.

Who among the current audience watches those?

Isn’t your food documentary just for us to watch the food!
We don't care how difficult your boss's private life is and how tiring it is to open a store!

This meal was delicious. Eating lamb chops with bare hands is a rare enjoyment for anyone, especially they came all the way here, and they were really hungry. Chu Hao was naturally not stingy, so he came to the shop If you want to make a documentary in the movie, then as a thank you, why not bake a table for them.

In addition to lamb chops, Chu Hao also baked a few small samples of his specialties. The ones baked in the shop were completely different from the ones he ate on the rooftop last time.

Li Xiaoqing has completely fallen into Chu Hao's family's various baked goods.

Fragrant chicken heart, fat and tender scallion sausage, top-fired beef tenderloin, smooth and tender chicken, fresh tofu-like brain flower, and special corn lamb sausage from southern Xinjiang, as well as eggplant, Refreshing decorations such as tofu rolls, dried seeds, and boiled leeks.

Li Xiaoqing finally understands why this store has been able to dominate the university town in the mountain city until now.

And the boss is actually a young housekeeper like Master Chu.

It is impossible for the documentary to stay in the mountain city for 18 episodes. They sent a lot of errands out to find out, or they were recommended by friends. From various sources, they found twenty or thirty delicious and unique barbecue restaurants. , and there are many time-honored barbecue stalls that exist all over the world.

But Chu Hao's House is the first episode, the one with the most publicity and the most people watching!
Therefore, it is self-evident that the filming of this documentary will bring great benefits to Chu Shi BBQ.

Both Li Xiaoqing and Chu Hao understood this point, so everyone had a tacit understanding of the meal, one didn't ask for money, and the other didn't disappoint.

After eating, everyone satiated with wine and food, and began to patrol the venue, setting up lenses and lights in every corner, as well as some powerful microscopic cameras and top-level equipment that can insulate heat and resist flames.

What's more, even the bubbling in the barbecue can let you relax a thousand times in slow motion, and the microscope lens can even take pictures of the changes in the finished product of the barbecue from a microscopic perspective.

It's outrageous!
Chu Hao was amazed, he could just watch it on TV, but he never thought about how these shots were taken.

Amazing!
He really doesn't understand today's high technology.

"At that time, our people will go up to strike up a conversation with customers. Interviewing customers is also part of it. It should be very lively today. When the doors are closed, we will focus on interviewing you, the boss."

Chu Hao waved his hand, "I... I'm afraid I can't do it, tsk... I can't be photographed."

Li Xiaoqing smiled and said: "It's okay, they will definitely make you look much more handsome."

After speaking, he pointed at the young man who was handling the camera. He had a handsome appearance and smiled in approval at Chu Hao: "Master Chu, don't worry. If you don't take the camera anymore, then none of us are worthy of being photographers."

Chu Hao has a good base, regardless of his figure, appearance, temperament, or conversation, he is very expressive in the camera.

Besides, he is different from the owner of ordinary barbecue shops, he lacks greasy and quack air, because he is young, he looks like a barbecue master who has just come down from the mountain, and he is going to make a name for himself in the city. The filming is equivalent to a two-hour movie movie plot.

While chatting, the apprentices were handling the ingredients, Chu Hao took a break, and drank a few draft beers with Li Xiaoqing, chatting and laughing, which made Chu Hao once again feel that reading thousands of books is not as good as traveling thousands of miles.

Li Xiaoqing has traveled all over the world for so many years, and his knowledge and experience are not comparable to those of a nerd. When talking, chatting, and doing everything, there is a piece of his personal philosophical opinion.

People in this world are all connected by Li Xiaoqing and food. They use food to understand the world. It is a unique perspective and makes people feel very comfortable.

Starting from rice and wheat, he can talk about the 5000-year history and culture of China, just like a story meeting.

Chu Hao spent most of his time listening. After all, his knowledge and experience are really better than others. Being a listener is lucky enough.

……

Time passed.

In a blink of an eye, it was night.

Chu Hao checked that the time was almost up, so he recruited all the staff in the group and prepared to start work.

Li Xiaoqing was also very surprised to see him ordering food in the vx group.

At the same time, the filming officially started.

From Chu Hao holding the mobile phone, everyone in the group: "@All Members, come back to eat meat! I want to order privately!"

brush brush brush --

Like a barrage, Chu Hao's phone was about to burst with order information.

And guests will also come in a steady stream from all areas of the university town!

(End of this chapter)