Food starts with noodles

Then she didn't care about eating, she turned on the computer and started editing pictures.

It was already an hour and a half after I edited the picture and sent it to the circle of friends with the copy that I had conceived a long time ago.

Those shrimps naturally all went into Xu Zhuo's stomach, because even if he didn't eat it, he couldn't eat it now, but Yu Keke didn't care about it.

After all, in her eyes, pretense is more important than enjoying delicious food.

While Yu Keke was pretending, Xu Zhuo also started to use the computer in the study to look up the spices and main utensils needed to make hot pot ingredients.

For example, that kind of super-large sandwich pot with stirring function, only with this kind of big pot can you cook all the spices thoroughly, and only with this kind of commercial big pot, you can make a lot at one time, as much as possible Improve efficiency.

In addition to this super-large sandwich pot, many super-large trays are also used. Only in this way can the boiled hot pot ingredients be poured in for cooling.

The butter hot pot ingredients sold in the market are all squares about six to seven centimeters thick, with red oil on the side and various hot pot ingredients on the bottom. If you want to make the hot pot ingredients like this, you have to use a tray with a similar depth. Pour in the good hot pot ingredients and spread the oil and ingredients evenly.

Only in this way can a similar effect be achieved.

Xu Zhuo looked at all the equipment to be used, but did not buy it immediately.

Because the weather is too hot at the moment, even if new hot pot ingredients are introduced, the sales will not be good.

Only after the National Day is over and the weather turns cold, hot pot will become a mainstream meal.

At that time, I will be doing an activity on my side, such as posting autumn fat or something, and the new hot pot ingredients will become a matter of course, and it may become a hit all of a sudden.

Putting his mind away, Xu Zhuo checked the number of people who made garlic vermicelli open back shrimp. It was close to [-], which also meant that there were almost five rewards for dish upgrades.

It is hoped that by the end of the task time limit in a week, there will be [-] or more people.

During the two days of the weekend, Xu Zhuo stayed at home, played games, and contacted good anchors for him to catch up on his enthusiasm, except for occasionally visiting the store. The game is over.

After Yu Keke successfully pretended to be aggressive, he lost interest in cooking.

Although she did a good job, the sudden flames still made her a little scared, which saved Xu Zhuo a lot of worry, because he was really afraid that after the girl cooked once, she would mistakenly think that she was super talented, Then he plunged into the kitchen and started to learn how to cook.

This state is just right now, this girl satisfied her pretense, and then put away her thoughts and continued to eat, drink and play carelessly.

An even bigger disaster in the kitchen was avoided.

Two days later, the young couple started working again.

Yu Keke took Xiongzai back to work in the company. In order to prevent the little guy from being afraid of the cold, Yu Keke specially set up a cat bed in the office, so that Xiongzai would not have nowhere to hide when it was cold.

And Xu Zhuo got in touch with Zheng Guangyao and Dai Zhenting who had been to Luoyang for two days, and planned to shoot the classic Cantonese dish of steamed sea bass.

On Monday morning, when Xu Zhuo drove to the store, Xie Hailong, Zheng Guangyao, Dai Zhenting, Feng Weiguo and others had already arrived. Obviously, the shooting of the new video made several old people eager to be famous look forward to it.

Relatively speaking, the old man was not interested in such things. Even if Zheng Guangyao invited him over, he refused on the grounds that he would make breakfast for the old lady.

For the current old man, the sky is big and the earth is big, and his wife is the biggest.

Nothing is important with the old lady.

Of course, Xu Zhuo felt that the main reason why the old man did not participate was to make sure that this dish was not Lu cuisine.

If you want to make dishes like Confucian Mansion Yipin Hot Pot, you can see whether the old man is active or not.

But it's okay if the old man doesn't come, so as not to let go during the filming.

The ingredients to be used today have been prepared. It is a sea bass about one and a half catties, and it is still alive. When Xu Zhuo opened the foam box to look at it, he almost jumped out.

"Hey, it's very lively."

Zheng Guangyao said proudly: "Steamed sea bass must be steamed with live fish to taste delicious, Xiao Zhuo, hurry up and have breakfast. After breakfast, we will go to shoot and try to finish this dish as soon as possible."

Chapter 1236

Today's breakfast is mung bean porridge with pumpkin shredded pancakes, as well as tea eggs and cold day lily. It's been too hot recently. In order to prevent everyone from getting angry, the breakfast in the store has been very light in recent days.

But this is quite in line with Xu Zhuo's taste. I have been cooking at home for the past two days, and the food is a bit richer, so I feel very appetizing to eat this light meal now.

In particular, the pumpkin shredded cakes made from tender pumpkins are delicious and unusual. When you eat them, you feel that you are not eating cakes, but nature.

This kind of taste and psychological enjoyment made him satisfied after eating several cakes.

After eating and drinking enough, everyone took the sea bass that didn't quite know its fate, and went straight to the company to start shooting videos.

This is also an opportunity for Xu Zhuo to steal this dish.

Now that the skill that has been devoted to learning has been cooled down, it is just time to learn this dish, so that it will be useful when encountering seafood ingredients in the future, or when you want to eat steamed fish.

Although Xu Zhuo didn't know whether he learned the steaming technique or the dish of steamed sea bass, he was not in a hurry.

Because the methods of steaming fish are basically the same, if you can learn the same, you can basically learn all the rest, so Xu Zhuo is very calm about today's stealing.

It's basically three-finger pinching of snails - a surefire way.

When I came to the studio for shooting, the cameraman was already in place soon.

After everyone changed their clothes and got ready, today's shooting started.

After the filming started, Xie Hailong did not cook directly, but first talked about the steamed sea bass dish.

Although steamed sea bass is a dish, according to different ingredients, it has derived two categories, namely steamed freshwater sea bass and steamed sea bass.

Among these two categories, the classification of perch is also more detailed.

Because no matter freshwater perch or sea perch, there are many kinds. Different species have slightly different taste and quality, and the dishes made are also different.

Generally, freshwater fish are used to make steamed sea bass in restaurants, because they are easier to raise and the cost is low.

As for coastal areas, more sea bass are eaten. After all, the taste and texture of fresh sea bass are far better than freshwater bass.

However, sea bass has a disadvantage. When it is fresh, it tastes extremely delicious and smooth, and the meat is garlic clove-shaped, which is very delicious.

But once the fish is dead, the texture and taste will be greatly reduced.

Ice fresh fish is better, those frozen fish are even worse, especially if they have been frozen for a long time, the taste will even become dry and woody, which is very different from fresh sea bass.

In this case, you will be left behind by freshwater bass.

So if you want to eat sea bass, it is best to buy fresh ones. If you don’t have this condition, you can buy freshwater bass. If you don’t have to, don’t eat frozen sea bass, because the taste will be much worse.

What Xie Hailong brought today is a relatively common species of sea bass, called the seven-star perch.

Seven-star perch is also called Japanese perch. It is named after the black dots on its back. Seven-star perch is a branch of flower perch. The meat is tender and delicious, and it is considered the best among sea bass.

Well, it can be seen from this point that Xie Hailong is eager to become famous.

After all, the cost of using such a good fish for shooting videos is really not low.

Perhaps after Xu Wenhai became a visiting professor, he had a sense of crisis.

The ingredients used to make steamed sea bass are very simple, except for sea bass, the rest are scallion ginger, steamed fish soy sauce and cooked lard.

This dish has simple ingredients and simple recipe.

Whether the taste is good or not depends not only on the experience of the chef, but also on the ingredients.

The quality of ingredients plays a decisive role in the quality of dishes.

After Xie Hailong finished speaking, he began to prepare for the production.

He skillfully slaughtered the perch, removed the inedible parts such as scales, internal organs and fish teeth, and then washed the perch inside and out with clean water.

After cleaning, start to change the flower knife.

Originally Xu Zhuo thought that Xie Hailong would cook this dish in the simplest way, after all, the quality of the ingredients is so high that there is no need to make it complicated.

After all, "Bite of the Tongue" has a saying: high-end ingredients often only require the simplest cooking.

For sea bass, you only need to simply change the flower knife and steam it directly in the pan. After the pan is out of the pan, pour steamed fish soy sauce, and then pour hot oil on it.

But what Xie Hailong did was a bit fancy.

Because he made this steamed sea bass dish into steamed peacock sea bass, that is, he took a good-end sea bass and changed it into a peacock shape with a flower knife.

This kind of flower knife is also called peacock flower knife.

The so-called peacock flower knife refers to cutting off the back and backbone of the fish at intervals of about one centimeter, leaving only the edge of the fish belly connected. Thick slices of the knife, cut all the way to the bottom of the fish head, so that it is cut well.

The advantage of this is that it looks beautiful, but the disadvantage is also obvious, that is, the soup in the fish will flow out.

From Xu Zhuo's point of view, this practice of sacrificing taste for the sake of appearance is not worth the gain. Anyway, if he was asked to do it, he would never do it like this.

Such a good bass was blinded in vain.

But Xu Zhuo also understands Xie Hailong. After all, when making this kind of video, everyone can't taste it or smell it. The only way to attract everyone's attention is from the appearance.

Only in this way can fame be achieved in a short period of time.

Moreover, those who watch the video are not only novices in cooking, but also insiders. Everyone can see the way. If someone raises an objection, it just fulfills Xie Hailong's wish.

Controversial, in order to better hype it.

This is Yuan Kang's bad publicity trick, but it works every time.

When Xie Hailong took the freshly slaughtered perch to modify the knife, Xu Zhuo's eyes were fixed on the movements in his hand, but his mind was thinking wildly.

When he was wandering, the system's notification sound suddenly sounded.

"The host studies hard, inspires [devotion and eagerness to learn] skills, and learns a high-quality knife technique-peacock knife flower. Congratulations to the host."

Xu Zhuo:? ? ? ?

I am special!

what's the situation?

What I want to learn is the steaming technique, what's the matter if you give me a peacock knife flower?

He was in a daze, and when he came, he had even prepared to show this dish to Yu Keke, but it turned out like this, wasting a chance to steal the teacher.

Although this peacock flower knife can be used in the future, it is used with steamed fish. If there is no steaming technique, just knowing the knife flower is completely useless.

After all, you can't let people eat raw fish, right?

Depend on!It must be that the garlic fan's task of opening the back shrimp was too hard to squeeze the wool, so the dog system took revenge on itself like this.

No, I have to find a way to continue to squeeze the wool of the system.

This time, I failed to steal the teacher, which made me suffer a lot, so I had to make up for it by upgrading the skills of the dishes.

But what method do you use to pluck the wool?

Xu Zhuo concentrated on thinking for a while, and finally came up with a good solution...

Chapter 1237 Steaming Technique

Xu Zhuo's idea is very simple, that is, to use this event to select a group of new product experience officers of Xu Xiaochu's brand.

The so-called new product experience officer means that within a certain period of time, every time Xu Xiaochu launches a new product, the experience officer will take the lead in tasting.

The advantage of this is that it can mobilize the enthusiasm of fans.

Experience officer, not only can you try various delicacies for free, but you can even get money in return.

This will definitely attract a large number of people to participate in the event. After all, these days, everyone wants to prostitute for free, and all kinds of delicacies cooked by Xu Zhuo for free, this attraction is definitely not small.

Of course, we have to discuss with Yuan Kang whether the event can be passed, and even if the event goes live, the selection of experience officers must be stricter, so as not to attract fans of other brands.

If the experience officer belittles you in various ways when you try it in the future, it will be too embarrassing.

Therefore, this experience officer has to be found among hardcore fans, but when promoting it, it will naturally say that it is randomly selected, and everyone will have it, and the condition for being selected is to imitate Xie Hailong's video of making garlic fans open back shrimp, and do it once this dish.

After Xu Zhuo conceived the activity in his mind, he planned to discuss it with Yuan Kang later, but for now, it is better to focus on this steamed sea bass.

Although I have already used the skill that I have worked hard to learn, I should learn it myself. If it is really simple, I should be able to make this dish by myself.

After all, the previous open-back shrimp can be done well, so the difficulty of this dish should not be too great...

Right?

At this moment, Xie Hailong has finished changing the fish into a knife and started to prepare for marinating.

The marinating of steamed sea bass is actually the simplest. You just need to cut some shredded green onion, ginger and salt in a basin, and spread it evenly on the fish.