"Dundun, come and look at the camera!"
In a professional studio at the Maisarui headquarters, Dundun is squatting on a car model, looking in the direction of the camera with bright eyes.
The photographer seized the opportunity and quickly pressed the shutter.
With a "click", this perfect picture was recorded.
"I didn't like photographing animals in the past because all the shots needed to be captured, there was no way to communicate, and sometimes I would even get bitten. I didn't expect that it would be so easy to photograph Dundun. No wonder the little guy has so many fans."<
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Dundun jumped off a Maxari GLS model and landed on a Maxari model Bentley Bentayga. This time she did not look at the camera, but looked diagonally in another direction and took a picture for the photographer.
Perfect profile.
"Oh, this angle is good, keep it, Dundun!"
The photographer kept taking pictures, and the more he took, the more excited he became.
Not far away, Shen Jiayue held up her camera and took pictures of this scene seriously.
When her son becomes a model, the mother naturally wants to shoot a Vlog to show netizens.
Chen Yan was sitting aside, drinking milk tea provided by Maisharui headquarters, while thinking about how to get this kind of shooting business. This would not only expand Happy Media's business territory, but also establish good relations with car companies.
Lay the foundation for future network promotion and operation business.
She had already tasted the sweetness of cooperating with car companies by cooperating with Mr. Li from the auto show company.
And that cooperation also made her understand why online car reviewers dared to criticize cars and act upright when they were new, but when they became famous, they became the trustees of car companies, even if
Even a bad car can be boastful.
The main reason is...the car companies give too much, so much so that even car reviewers have to bow to the powerful.
It’s just a good meal, not shabby.
In the era of fan economy, what matters is the ability to monetize traffic.
On the other side, at the Yanjing Hotel, Lin Xu put the glutinous rice lotus roots into a pot and cooked it, and also added some red yeast rice flour to it, which made the cooked lotus roots rosy and look more attractive.
At this time, other cold dishes that should be boiled and soaked have all gone through preliminary processing.
Lin Xu looked at the time, opened the steaming cabinet, and took out the hairy crabs inside.
Now is not the season for eating crabs. There are actually no particularly big crabs on the market, but if you are willing to spend money, you can still buy top-quality hairy crabs through special channels, but the price is super high.
If it weren't for the purpose of shooting a video, and if there were sponsors to pay for it, Lin Xu would definitely not be willing to do it like this.
The meat of freshly steamed hairy crabs cannot be removed immediately because the temperature is too high and the meat and crab roe will easily spread. You need to let it dry for a while to let the temperature drop, so that the fresh aroma of the crab will be absorbed into the meat again.
At this time, Uncle Gao was still preparing the ingredients for the butterfly platter. He soaked the Western-style red sausage in brine to make the sausage more flavorful.
Then boil the yams in sugar water, take them out and put them in cold water to cool them, so that the yams can maintain a crisp texture.
Then cut the whole cucumber in half, marinate it in the sweet and sour sauce, and cut it into thin slices later, which will become an important embellishment in the butterfly shape.
After completing this step, Uncle Gao peeled off the raw bamboo shoots and put them into salt brine for brine.
In addition, there are braised beef, salted sea cucumber, braised foie gras and other dishes, which are also being prepared.
After all these dishes were prepared, Uncle Gao beat a few eggs in a bowl, stirred them up, added starch, salt, pepper and other condiments, mixed them into a paste, covered them with plastic wrap, poked a few holes in them, and sent them
Enter the steaming cabinet and start steaming.
The butterfly needs to be decorated with yellow edges, and the egg slices cut into pieces after cooling the custard can perfectly bring out the yellow edges of the butterfly.
When it was almost eleven o'clock, all the ingredients were ready. Uncle Gao brought a large round plate and started making the butterfly platter.
The first thing I brought over was the sausage that had been soaked in brine.
In fact, there were not many places to eat Western-style sausages in China at that time, except for two places, one was Harbin, where the types and tastes of Russian-style red sausages even exceeded those in Russia.
The other place was Shanghai, the most modern city at that time.
Since the Republic of China, Shanghai’s catering has been following the route of combining Chinese and Western styles, and Western-style fried pork chop is a typical representative.
But today we didn’t serve fried pork chops, but sausages.
Cut the sausages into slices and press them gently with your hands to stack them evenly into a long strip, then use a kitchen knife to hold them and place them on a plate.
Arrange it and cut some more, also place it on the plate, forming a V shape with the long strip made of sausage slices.
However, unlike the V shape, the slit should be more than 90 degrees when placed, because these are butterfly wings, and too small a slit affects the appearance.
After the sausages were laid out, Uncle Gao brought over the marinated beef and started slicing it.
Cut a pile of meat slices and turn them with your hands to spread the meat slices evenly and form a round shape.
Place the circle where the sausage slices intersect.
Then cut some beef and press and turn it again to form a larger round slice, which is also placed under the sausage slices.
This is the lower part of the butterfly wing. After placing it, the general outline of the entire butterfly will appear.
But the butterfly at this moment is not obvious enough, and we need to continue to add ingredients, so that the original appearance of the butterfly can be highlighted.
Uncle Gao took the yam soaked in sugar water, cut it into slices with a kitchen knife, and continued to turn the yam into a round shape that was slightly smaller than the beef.
Use a kitchen knife to hold it and carefully place it on top of the beef. When placing it, try to place it as close to the intersection of the sausage and beef as possible.
Arrange everything on both sides and take out the cucumbers pickled in sweet and sour sauce.
These cucumbers are cut in half. At this time, use a kitchen knife to cut into thin slices at a slight angle. Cut and stack them into long, slightly curved strips and place them on top of the sausage to make the butterfly wings look more obvious.
Cut a few more slices and place them on the yam. The main wings and secondary wings will become much clearer.
Arrange both sides, take the steamed and cooled custard, turn it upside down on the chopping board, cut it in half with a kitchen knife, then cut it crosswise into even thin slices, use a kitchen knife to hold it and place it next to the cucumber slices, and the cucumbers
Place them next to each other.
Then take the brine-cooked bamboo shoots, cut them into slices, and place them on top of the custard slices.
Now that the wings are in place, it’s time for the butterfly’s body.
Uncle Gao brought over the marinated foie gras, first shaped it into a spindle-shaped butterfly body, and then sliced it evenly.
Normally, offal ingredients cannot appear at state banquets, with the exception of foie gras, which is an ingredient that foreigners like very much, even if the foie gras used today is not Western-style fatty liver, but foie gras from lion head goose, foreigners
Still no resistance.
But it’s limited to foie gras. If you use pig intestines or something like that, it would probably become a diplomatic accident.
Take out the pickled cucumber strips, cut them into sections and place them at the intersection of the main and secondary wings. Pad the uneven areas, and then use a kitchen knife to place the foie gras on top. The shape of the butterfly will be more obvious, but it is still
Not enough.
Uncle Gao took two pickled cucumber strips, placed one end under the foie gras, and then arranged the cucumber strips into the tentacles of a butterfly.
Then take the sea cucumber soaked in salt water, cut it into strips, and put each strip on the foie gras to make a butterfly pattern.
In this way, a lifelike butterfly is officially ready.
When Lin Xu saw this scene, he was amazed:
"I didn't expect that after playing with it like this, it would look so much like a butterfly. It looks just like the real thing."
Uncle Gao smiled and said:
"This is to restore the dishes at that time. If the presentation is really fancy, any head chef from Diaoyutai can come out and make the presentation exactly like a real butterfly."
He took a piece of radish that he felt most beautiful in his heart, picked a sharp-edged carving knife, and carved out a rose in three strokes.
Arrange the flowers around the butterfly tentacles, and the whole dish immediately becomes more artistic.
The first appetizer was finally cooked. Lin Xu took a few photos with his mobile phone, then went to the dried hairy crabs and began to remove the crab meat and crab roe.
For chefs in the Yangtze River Delta region, cracking crabmeat has become a basic skill.
Many local dishes are inseparable from crab meat and crab roe.
Lin Xu first removed the crab legs and picked out the meat inside. Then he opened the crab shell and carefully picked out the meat inside. The crab shell was left as a container for stuffing crabs.
After removing all the crab meat and crab roe, mix it with the meat filling, mix it with minced ginger, salt, egg white, cornstarch, light soy sauce and other seasonings, mix it into a paste, seal it with plastic wrap and put it in the refrigerator.<
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After doing this, he brought another mandarin fish.
After slaughtering, remove the fish meat and cut it into curved meat strips according to the shape of crab legs.
The corners are the joints on the hairy crab legs. If you wrap them in crispy batter and fry them, they will look more like real crab legs.
All the fish meat was cut into pieces, and Lin Xu also specially cut some crab claws.
Everything is prepared and marinated with condiments such as onions, ginger, and light soy sauce.
It was almost lunch time now. Lin Xu washed his hands and started eating lunch. He planned to make crispy batter and fry crab legs after lunch.
Today I had braised pork rice for lunch.
Lin Xu filled a bowl of rice, topped it with a spoonful of braised pork, a few green vegetables, and a braised egg. He sat aside and messaged Shen Jiayue while eating.
"Isn't the filming finished yet?"
"No, it's probably afternoon. Dundun was so tired that she fell asleep on the sofa. I didn't expect that being a model would be so hard. Fortunately, someone tricked me into becoming a model in high school, but I rejected it."
"Have you eaten?"
"I'm eating in the canteen of Maisha Rui. Today there are fried dumplings and other snacks, as well as various snacks. They are very rich, but they are not as delicious as the ones you made."
Lin Xu sent over the butterfly platter made by his master, which immediately aroused Shen's admiration:
"Wow, this is so beautiful, isn't it? Have you tried it? How does it taste?"
Taste?
Lin Xu doesn’t think you need to taste this dish. There are basically all kinds of flavors, including sweet, salty, sweet and sour, and braised. Most people will probably like it very much.
He replied:
"Each ingredient has a different taste. You can come over and taste it after taking the photo. I will use the remaining ingredients to make you a smaller butterfly later."
There is plenty of each ingredient, so instead of leaving it here, you might as well try making it.
While you have a reference, learn the essence of butterfly platter.
Shen Jiayue was overjoyed when she saw this news:
"Okay, okay, I just want to feel the joy of eating butterflies."
After finishing the chat, Lin Xu picked up the braised pork rice in the bowl. Xie Baomin sat down with the bowl and asked curiously:
"Junior brother, are your scenic spots recruiting volunteers during the summer vacation?"
Lin Xu was a little curious:
"What's wrong, senior brother?"
"I plan to let Xie Yufei and Xie Yuhang go to your scenic spot to stay for a while during the summer vacation, so that they will not be addicted to games and do nothing else."
Are you treating Longqishan Scenic Area as an Internet addiction treatment center?
However, there are many things to do in the scenic spots in summer, and you can also go to the racecourse, which is better than in the capital.
Thinking of this, Lin Xu said:
"Okay, let them go. It's just a good time to exercise, so that the senior year of high school will not be too stressful and the body will not be able to keep up."
Lao Xie actually thinks the same way. Children should not be wasted in games during the summer vacation. They should work hard to exercise more, climb mountains and play in the water by the way, so as to regain some of the natural instincts that teenagers should have.
The reason why he chose Longqishan Scenic Area was that it was his own territory after all, so he felt more at ease. Moreover, Su Peipei would not be leading the graduating class this summer, so he could relax with him.
After deciding this matter, lunch was almost over.
Lin Xu began to make the crispy batter for fried crab legs.
Add a bowl of cornstarch to the basin, then a handful of flour, a little salt, a spoonful of oil, and water to make a batter.
Flour and cooking oil are used to make the batter crispy, not too much, and the crab legs must be fried until the surface is dry and hard, so as to be closer to the true state of the crab legs.
After the batter was mixed, Lin Xu didn't rush to fry it. Instead, he brought over the crab shells and the mixed crab meat and started filling the crab bucket.
This kind of crab is different from the common crab bucket. In the common crab bucket, the crab meat is stuffed directly into the upper lid of the crab and then served. The discerning chef will also make some egg white paste to seal the lid to make a snowflake crab bucket.
.
But for the crab-shaped mandarin fish made today, although the crab meat is also stuffed into the upper lid, after frying, the crab bucket should be placed upside down on the plate, with the crab shell facing up and the crab meat facing down.<
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And when placing it, the bottom of the crab should also be fried, so that the crab meat can be placed on top.
Lin Xu held the crab shell in one hand and a spoon in the other, stuffing the crab meat mixed with meat fillings into it. After stuffing, apply a layer of crispy batter so that the fresh flavor of the crab meat would be sealed when fried.
It enters the crab shell and will not escape.
After each crab bucket is stuffed, take the bottom shell of the crab over and heat the oil. When the oil is hot, put the bottom shell of the crab in and fry it.
Soon, the crab shell was fried into red and exuded a delicious smell.
Take them out with a slotted spoon, place them one by one on the plate, and then start frying the crab buckets.
When frying the crab bucket, first put it into a colander, hold it in the oil, and slowly sink it in. When the batter is dry and hard, take out the colander.
The meat inside the crab bucket is relatively solid, so it needs to be fried for a while.
When the meat in the crab shell is fried thoroughly and the crab shell has completely turned red, take out the crab bucket and place it on the crab shell on the plate with the crab lid facing up.
After everything is arranged, put the crab legs in crispy batter and put them into the oil pan one by one for frying.
Thanks to the bends that have been taken care of when cutting, the fried crab legs also have joint bends and look just like the real ones.
Especially when the crab legs are dipped in the crispy batter, when the crab legs are taken out at the end, there are strings of batter.
When fried, they look exactly like the burrs on crab legs.
As for the crab claws, dip them in the crispy batter and then dip them in some bread crumbs, then fry them to become the most distinctive feature of the mitten crab.
Put the fried crab legs, crab claws and crab bucket together, and a complete crab will appear in everyone's sight.
Zeng Xiaoqi looked at the picture on the monitor and couldn't help but swallow her saliva. Being able to make crabs to this extent is really addictive.
It used to be said that eating crabs was a slow job.
But today's crab broke the slow-paced setting. You can hold it in your hand and eat it in big mouthfuls, and you don't even need to spit out the shell after eating it.
She swallowed and sent a message to Chen Yan:
"The big crab is ready. When will you come over?"
Chen Yan replied with a message:
"Right now, the last set of shots is left. Dundun is in good condition now. After we finished shooting, we went to eat Dafudie. Yueyue showed me the photos just now. They are really beautiful."
Zeng Xiaoqi took a photo of a crab-shaped mandarin fish and sent it:
"Isn't this more delicious than the Big Fortune Butterfly?"
Chen Yan looked at it and made a puzzled expression:
"Isn't this just fried crab? I heard that this is done only for crabs with poor ingredients. Really fresh crabs have to be steamed."
Zeng Xiaoqi: "..."
Sure enough, she was pregnant for three years, and the crab legs and shells with such obvious traces of processing could not be seen. It's over, it's over, baby Yan has become a silly baby.
She gave a general introduction to the method, which made Chen Yan swallow her saliva:
"Little Qiqi, last time I went for a physical examination, the obstetrician said that I lack a vitamin that is only found in crabs. You can save some for me later. I have to use it to treat my illness."
"I know this disease. It's called gluttony. I heard that eating two handfuls of loess can cure it. How about I help you cure it?"
Chen Yan sent an emoticon of banging her head and stopped replying to messages.
She had to rush the photographer to finish the job, and then drive to Yanjing Hotel to grab food.
Lin Xu fried all the ingredients and tasted a piece of mandarin fish meat and crab leg. The shell was hard and a bit crispy, and it didn't look very elegant, but it was very enjoyable to eat. It was fragrant and crispy. The crab inside was
The meat is still full of flavor.
It's like eating crab legs, but it's much more enjoyable than eating real crab legs. After all, there are a lot less steps to remove the meat. It feels really good to eat it with big mouthfuls.
After eating the crab legs, he tasted the crab claws. The taste was even more crispy and crispy, and crispy and fresh. It was much more delicious than the crab claws of real crabs.
Finally, Lin Xu held a crab bucket again and felt the joy of eating crab meat.
"How are you, junior brother? Is it okay?"
When Xie Baomin saw Lin Xu tasting non-stop, he thought he had overturned and hurried over to ask.
Lin Xu ate all the crab meat and couldn't help but said:
"There's a problem... I prepared too little, and I feel like it's not enough."
I’ll send a message to Lao Huang later and ask him to send some larger swimming crabs to the store, and then make them into crab-shaped mandarin fish. It should taste more delicious by then.
Xie Baomin breathed a sigh of relief:
"I told you that you won't roll over. Master is going to make a winter melon cup. Let's go and learn together."
Winter melon cup?
Lin Xu really wanted to learn this weight loss meal. He followed Xie Baomin to the master and planned to observe how to make the winter melon cup.
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