Food starts with noodles

However, there are many people and all the equipment, so the shooting scene today is very different and looks very formal.

Various fill lights, surface lights, background lights and other lighting equipment, as well as the surrounding cameras, all indicate that today's video quality will be very high.

"Is the 4K format too big? Is there enough memory?"

Before shooting, Xu Zhuo walked around and watched Yu Keke switch all the cameras to 4K mode, and asked with some concern.

Yu Keke waved his hand: "Don't worry about these things, just cook well, and we will take care of the rest."

Now that the chief director said so, Xu Zhuo didn't ask any more questions, but honestly went to check the kitchen utensils and stoves at the workbench where he was going to shoot, and checked whether the ingredients to be used were complete.

There are not many ingredients used in this ribbon, only pork belly and lotus seeds.

But there are a lot of seasonings. In addition to the commonly used oil and salt soy sauce cooking wine, there are also red yeast rice, southern milk and sugar color. The ingredients are very rich.

"Xiaozhuo, this dish is not too difficult, learn from your father later, and you can serve this dish later."

The old man looked around twice with his hands behind his back, and told Xu Zhuo to study hard. By the way, he asked someone to replace the prepared rapeseed heart with broccoli.

These two are used together when arranging the plate.

Originally, Xu Wenhai had chosen rapeseed heart, but the old man thought it was not very good.

"The top side of the belt is made in a block shape, and the choy sum is relatively large. It is more suitable to use broccoli, and the contrast in color is more intense."

The color of this dish on the belt is ruddy, and the contrast of broccoli is stronger than that of choy sum.

After everything is ready, start shooting.

At the beginning, it was Xu Zhuo who stood in front of the stove and muttered: "Grandpa actually asked me to cook such a difficult dish, which is too difficult for anyone."

After finishing speaking, he yelled towards the door: "Dad, come and help me, I will be responsible for helping you."

Then, Xu Wenhai, dressed as a chef, pushed the door open with a calm smile on his face.

The father and son interacted for a while, and then Xu Zhuo helped Xu Wenhai gain popularity and asked everyone to pay more attention to Xu Wenhai's account, and then entered today's topic.

Xu Wenhai first introduced the background of this dish, then explained the current situation of this dish, and then started to make it.

He first introduced the ingredients and seasonings to be used.

Every introduction is the same, Xu Wenhai calls the name, and Xu Zhuo is responsible for introducing the usage and functions.

For example, red yeast rice and sugar are used for coloring, while southern milk is used for seasoning. The usage of each seasoning is different.

After the introduction, Xu Wenhai put the prepared pork belly on the chopping board, first roasted the pork skin, then cleaned it, and finally put the whole piece into the pot, and put it in the onion and ginger cooking wine for blanching.

After blanching, take another pot of water and start boiling again, and put scallions, ginger slices, red yeast rice, sugar color, southern milk, and marinade packets into it again.

Red yeast rice should be packaged with ingredients to prevent it from being scattered in the pot and sticking to the meat.

Boil the water in the pot and cook for a few minutes. After the aroma in the marinade bag is cooked, put the blanched pork belly into the pot and start marinating.

This step is mainly to cook the meat, and at the same time let the red yeast rice and sugar color the skin of the meat dark red.

After starting to cook the meat, Yu Keke leaned over with the camera in his arms to take a few empty shots, and then signaled everyone to turn off the cameras.

She looked at the red soup and the whole piece of pork belly in the pot, and swallowed subconsciously: "The soup in this pot is similar to the stewed lamb, does it taste the same?"

Xu Zhuo smiled: "It's not the same, I'll let you taste it when it's ready."

When the girl heard this, she immediately took a few more shots with the camera.

Xu Zhuo was amazed by this reaction.

Girls really want to be coaxed, even if it is their own family, after a few words of coaxing, they will become different, and immediately become more energetic.

After cooking for less than 10 minutes, the meat was cooked through, so Xu Wenhai took the meat out of the pot.

This piece of pork is now ruddy in color, especially on the skin, the deep red color looks like a piece of prop meat.

Xu Wenhai waited for Ke Ke to finish the close-up, then picked up the kitchen knife, and began to trim the excess lean meat on this piece of pork belly, so that the thickness of this piece of meat was consistent.

Then put the meat skin down on the chopping board, press a wooden board on it, and put a heavy object on it.

This operation made everyone a little curious, and Xu Zhuo also looked at Xu Wenhai full of doubts, not knowing what it meant.

Xu Wenhai explained: "This step is to make the meat smooth, which will not only make it more beautiful, but also make it easier for the next operation."

Xu Zhuo asked curiously, "What's the next operation?"

Xu Wenhai smiled mysteriously: "It's a test of your cooking skills..."

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Third watch, isn't it an accident?

Chapter 1021 Taping Upward (Middle and Lower) [[-]-character Chapter]

"Assessment? What is the assessment?"

"Knifeworker."

These few lines were not included in Yuan Kang's script, so when Xu Wenhai said about the assessment, he was a little confused.However, after hearing the word knife work, the confusion was immediately replaced by excitement.

If it's a knife skill, then don't blame me for pretending!

This piece of meat needs to be pressed for about two hours, so as to completely flatten the meat and make the meat more porcelain.

At the same time, two hours can also allow the meat to cool down completely to achieve the purpose of shaping.

Naturally, these two hours couldn't be idle, Xu Wenhai took out the dried lotus seeds that he had prepared before, and started to pack the lotus seeds.

Lotus seeds are an important ingredient, widely used in soup, porridge, desserts and various dishes, but fresh lotus seeds are too seasonal, so in order to be convenient to eat, dried lotus seeds came into being.

But if you want to eat dried lotus seeds, you have to be able to clean them up.

Because the dried lotus seeds are wrapped with a layer of film, if the film is not removed, the skin of the cooked lotus seeds will become hard, which will affect the taste.

In addition to this layer of film, there is another part of the lotus seed that must be removed-the lotus heart.

Lotus heart is a green bud of lotus seeds. It is a well-known traditional Chinese medicine, which has the functions of clearing away heat and eliminating fire.

But Lianxin has a disadvantage, that is, it tastes bitter.

Moreover, the bitter taste is very diffuse. If you use lotus seeds without removing the lotus heart to make soup, the whole pot of soup will taste bitter and difficult to swallow.

Both the film and the lotus heart must be removed, but it is not easy to remove.

For example, the layer of film on the lotus seeds will stick tightly to the lotus seeds when they are dried, and cannot be removed by conventional methods.

The lotus heart is inside the lotus seeds, and if you want to remove it, you need to peel the lotus seeds, but many dishes that use lotus seeds require the lotus seeds to be intact, so it is not easy to remove.

This requires a certain skill.

As a master of Lu cuisine, Xu Wenhai naturally knows the tricks.

He boiled a pot of water, put some soda noodles in it, and poured all the prepared dried lotus seeds into it.

"The outer film of dried lotus seeds is not easy to remove, and the bitter taste of the lotus heart is very contagious, and it cannot be soaked in water for a long time, so the outer film must be corroded with alkaline water."

As Xu Wenhai spoke, he kept stirring the pot with a spoon, which could make the lotus seeds rub against each other and accelerate the effect of alkaline water.

A few minutes later, he asked Xu Zhuo to prepare a basin of hot water, and then scooped all the lotus seeds into it.

The purpose of using hot water is mainly to prevent the layer of peeled film on the lotus seeds from sticking to the lotus seeds again, and to quickly dilute the alkaline water on the surface of the lotus seeds.

In addition, soaking in hot water for a while can also make the film that has been corroded by alkaline water fall off more thoroughly.

This was originally a secret in the kitchen, but it is filmed today, and everyone will know it.

Don't worry when soaking in hot water, let this layer of film fall off a little more, wait until the hot water in the basin is not hot, and then start cleaning, tearing off all the film on the surface of the lotus seeds.

In fact, when the back kitchen is doing this step, they all use a brush to stir in the basin, so that the layer of film will fall off naturally in the mutual friction of lotus seeds.

But that scene was too rude, so Xu Wenhai changed it to hand peeling.

This looks more refined, and the father and son are peeling lotus seeds at the same time, which is very warm to watch.

Anyway, it's still early, so don't rush.

After the father and son cleaned up all the lotus seeds, Xu Wenhai took a toothpick and started to remove the lotus seeds.

The lotus heart is in the middle of the lotus seeds, and it is not easy to take it out, especially to keep the integrity of the lotus seeds, which makes it even more difficult to take the lotus heart.

Conventional cutting or direct extrusion will not work, and will destroy the integrity of the lotus seeds.

So at this time, the only way is to poke.

Xu Wenhai took a toothpick and gently poked it in from the middle of the bottom of the lotus seeds.

After entering, turn the toothpick slightly, and then continue to poke in, the lotus heart will be pushed out by the toothpick.

There is a small hole in the head of the lotus seed, which is just enough for the toothpick and lotus heart to pass through.

Pull out the lotus heart that has come out, and then pull out the toothpick inside. What is left is a lotus seed with the lotus heart removed, which is very complete.

Of course, this step seems simple, but it still requires some skills.

Not only the angle of poking should be paid attention to, but also the strength is the top priority, otherwise it is easy to leave the lotus heart in the lotus seeds, or pierce the lotus seeds.

Xu Wenhai demonstrated to Xu Zhuo while explaining the things to pay attention to.

Xu Zhuo followed suit and quickly grasped the essentials.

The lotus seeds with the lotus core removed must continue to be soaked in warm water, because there is a kind of mucus on the lotus core, which tastes very bitter, and it will remain inside the lotus seeds after the lotus core is removed.

It needs to be soaked and washed out with clean water, so as to completely remove the bitter taste of the lotus heart.

Some people make lotus seed dishes and feel that the taste of the lotus seeds is still bitter, which is caused by these mucus.

Soak the lotus seeds with the lotus core removed and then wash them out. It has been almost two hours.

Next, start shooting the meat.

In fact, when shooting, Yu Keke basically picked up important shots and took pictures.

For example, just now Xu Wenhai explained how to remove the lotus heart. This needs to be shot in full, but the process of removing the lotus heart and the previous process of peeling the lotus seeds only need a few shots.

Otherwise, if you take all the photos, no matter how big the memory card is, it won’t be able to handle it.

After all, this is a 4K format, and the material takes up a lot of space, and it will be full if you are not careful.

However, when the father and son removed the lotus heart and film, Yu Keke took time-lapse photography, which can be used in the middle of the video.

This can prove that the dishes are really made by the father and son together, instead of some videos, where everything is replaced by someone else, and the actors who appear on the scene are responsible for acting.

Cutting meat is an important part of making scallops, because the thickness of the meat is related to the overall appearance of the whole dish. Once a mistake is made, it is tantamount to overturning.

Xu Wenhai took out the flattened pork belly and put it in front of Xu Zhuo: "Come on, show off your knife skills."

Xu Zhuo took the kitchen knife and started cutting the meat.

The meat was beautiful, not only had a rosy skin, but was also extremely flat.

And it happens to be rectangular, holding it in your hand is like holding a brick.

He places the piece of meat skin-side down on the chopping board, then picks up the slicing knife to slice the meat.

"How thick is the cut?"

"Two millimeters."

The simple question and answer not only reflected Xu Zhuo's self-confidence, but also expressed Xu Wenhai's experience.

Two millimeters is not a small difficulty for cutting meat.

Especially in the case of ensuring uniformity, it takes more knife skills.

The Lizhuang white meat cooked by Xu Zhuo before is a dish with high knife skills, and the thickness of the meat slices is also required to be two millimeters.

Since it was the same as Li Zhuang Bairou's request, Boss Xu naturally showed off his knife skills.

He pressed the meat with one hand, held the kitchen knife in the other, and slowly lowered the knife, and then all the way to the end, a piece of meat with a uniform thickness and a flat edge was attached to the surface of the knife.

Xu Zhuo pinched the piece of meat with his hands and showed it to the camera.

The white meat slices, the dark red skin, looked inexplicably festive.

Xu Wenhai briefly commented on Xu Zhuo's knife skills, and then asked Xu Zhuo to continue cutting.

Two millimeters of meat seems easy, but it is really difficult when it is enlarged.