Food starts with noodles

It’s just a cooking video, what are you doing changing clothes?

But since it was proposed by others, I will change it myself. On the way here, Yuan Kang made an agreement, and he has to follow his arrangements for everything today.

Xu Zhuo came to the next room, where a pair of leather shoes had already been placed.

There was no air conditioner in this room and it was a bit hot, so Xu Zhuo just changed into his pants and shirt, and walked out with his suit jacket.

He was a little puzzled, it was fine to wear a shirt on such a hot day, why should he wear a suit?

Isn't this tossing around?

But the two make-up artists didn't say much, they started styling with Xu Zhuo.

Today Xu Zhuo simply washed his face, did not shave his beard, and did not take care of his hair.

But with a stylist around, everything is fine.

The stubble was removed, the eyebrows were trimmed, and the excess eyebrows were shaved off. As for the hair, it was trimmed again, so that Xu Zhuo's handsomeness increased again.

This made Xu Zhuo very speechless, is it necessary to do styling?

Putting on a chef's hat later will cover everything, as if it hadn't been taken care of.

As a result, Yuan Kang ran over to him and told him that in addition to shooting videos, he would also take a group of photos to promote in the online store and Weibo, so Xu Zhuo should pay attention to it.

Xu Zhuo didn't expect it to be so troublesome, but the matter has come to this point, so he can only follow through.

After putting on makeup, Xu Zhuo came to the room where the video was shot, and the interior has been rearranged.

The background behind was replaced with black cloth, so that the photos taken have more texture.

The fill light on the head was replaced with a more powerful and more uniform fill light. After everything was ready, I started to take pictures.

I don't know where Yuan Kang hired the photographer. Not only are they skilled, but they also speak humorously.

Their humor is not the kind that makes people laugh out loud, but makes people laugh knowingly. At this time, the other party seizes the opportunity to press the shutter.

The capture was very timely.

While taking pictures, they also taught Xu Zhuo to pose in various poses, which made Xu Zhuo feel like taking wedding photos.

After the suit photo shoot, another group of photos of Xu Zhuo wearing a chef's uniform was taken, followed by those who took the spoon, cut vegetables, washed vegetables, and even put them out of the pot.

Anyway, I took a lot of photos. If we talk about film, I have taken no less than three rolls of photos just now.

After the photo was taken, the makeup artist touched up the makeup, and the stylist also picked up the hair that had been crushed by the chef's hat.

Then it was time to shoot the video.

This video is also shot very artistically. It starts from when Xu Zhuo enters the door, then he changes into the chef's uniform, puts on the chef's hat, and finally tidies up his clothes.

After finishing these, Xu Zhuo stood in front of the workbench and started the opening speech.

Originally, the opening remarks were simply to say hello to everyone and talk about the dishes to be made today, but today because of the large number of people and equipment present, Xu Zhuo got stuck several times before he could finish the opening remarks.

After finishing the opening remarks, Xu Zhuo began to introduce the ingredients that will be used today.

The beef tendon is ready, and other spices and seasonings are also ready.

Xu Zhuo only needs to introduce these ingredients and marinate them again according to the way of making sauced beef.

It's easy to say, but when you do it...

"Stop! Boss Xu, please stop, there needs to be a slow motion here, so you need to repeat the action just now."

"Hey, this expression is not bad. Boss Xu, please do it again. We will take a photo and use it as a material."

"Stop, stop, you need to take a close-up shot when you put the beef in the pot with your hands. Boss Xu, can you make your movements wider and exaggerated, so that the close-up shots will be more attractive."

……

From the beginning of shooting to now, Xu Zhuo has never finished a complete shooting action.

It was all these patchwork shots, which made him physically and mentally exhausted, even more exhausting than frying thirty servings of fish-flavored shredded pork.

But the photographers were very satisfied, and even asked Xu Zhuo if he was interested in developing in the film and television industry during the filming break. As for Xu Zhuo's acting skills, he was more professional than ordinary actors.

Of course, what I'm talking about here is that Xu Zhuo's cooking is more professional. It's really a bit embarrassing for an actor to do these things.

But Xu Zhuo's actions are completely subconscious, and there is no deliberate performance, so it is more real and natural.

Xu Zhuo naturally refused to develop in the film and television industry.

After all, there are no contacts, no strength, no resources, even if you plunge into it, there will only be two results, one is to become a puppet of a brokerage company, and the other is to keep struggling at the bottom of the film and television industry, losing all popularity .

Neither of the two results said what Xu Zhuo wanted, so it's better to open a restaurant honestly.

After taking pictures of the corned beef, Yuan Kang soon brought over a pot of beef tendon that had been marinated for 24 hours.

He brought it from the back kitchen of the restaurant, and he had to send it back when it was marinated, because the sauced beef in the restaurant was limited in supply, not to mention the employees, even the management couldn't eat it.

Xu Zhuo put the two pots of beef tendon meat together, and adjusted the position so that the pot marinated for 24 hours had exactly the same shape as the pot marinated just now.

In this way, I will continue to shoot the marinated beef later, and when making a video, I only need to add subtitles after 24 hours.

very simple.

During the marinating process, there are various repeated shootings. Adding water requires re-shooting, starting the fire requires re-shooting, and even taking two shots when the water in the pot is boiling. This made Xu Zhuo really feel the difficulty of being an actor.

When it was time to marinate, they took a bunch of close-up shots around the stove.

The whole morning, Xu Zhuo took photos and videos under the command of others, his shirt was wet with sweat, and was dried by the cold wind of the air conditioner.

It's more tiring than being busy in the store for a week.

But the harvest is also good, not only completed the filming of sauced beef, but also came to the addiction of being an actor.

At noon, Xu Zhuo invited everyone to have a good meal in the restaurant. A table was filled with all kinds of signature dishes, and everyone called Boss Xu generous.

The cameraman even said that if he had the opportunity in the future, he would introduce some directors to Xu Zhuo.

At that time, if there is a need to make a movie about cooking or the appearance of a chef, Xu Zhuo can be asked to make a guest appearance.

Xu Zhuo agreed wholeheartedly, and toasted him with two glasses of wine.

But the toast is the toast, Xu Zhuo didn't think that he could really make a cameo in the movie, but he had to express it for the sake of face.

But Yuan Kang took it seriously, not only gave the cameraman an extra red envelope, but also prepared a lot of snacks from Sifang Restaurant for him.

If Xu Zhuo could show his face in a certain movie, even if Sifang Restaurant paid for it, Yuan Kang would think it was worth it.

After all, this kind of high-end advertising placement is rare, even if it is only a [-]% possibility, you have to try your best to get it.

Chapter 1133 Soy Sauce Chicken

"The host has completed the promotional filming work, and his reputation has been further improved. A special reward is the D-level Cantonese signature dish-soy sauce chicken. Congratulations to the host."

Two days later, when Xu Zhuo finished watching the rough-cut promotional video, such a reminder came to mind.

Xu Zhuo was no stranger to this kind of surprise.

After all, the system rewards a dish from time to time recently, and Xu Zhuo is so rewarded that he is numb.

But numbness is numbness, he still wants to make this soy sauce chicken, and even introduce a new one in the store.

Because this soy sauce chicken is delicious.

Soy sauce chicken, also called soy sauce chicken, is a representative dish of Cantonese cuisine in the Cantonese cuisine system. Together with white-cut chicken, salt-baked chicken, and ginger chicken, it constitutes a chicken dish in Cantonese cuisine.

The dish is simple to make and the chicken is tender, making it a popular dish in the Cantonese region.

The origin of soy sauce chicken has been unverifiable. It is said that it was introduced from Jiangsu to Guangdong in the late Qing Dynasty.

It is also a representative dish of Cantonese chicken dishes.

The most important thing to make soy sauce chicken is to boil the soy sauce brine. The quality of the brine directly affects the treatment of the finished dish, so this step is generally a secret of each family.

Especially the ratio of raw materials, although these can be found on the Internet, but no one can guarantee whether it is accurate or not.

After Xu Zhuo revealed his plan to make soy sauce chicken, everyone remained calm.

because……

Many people have never eaten soy sauce chicken, don't know the taste, and think it is the same as white-cut chicken, so they behave very calmly.

No way, the store now has Cantonese-style boiled chicken and Sichuan-style saliva chicken. If there is another dish that is exactly the same, it really feels a bit redundant.

However, soy sauce chicken is completely different from white-cut chicken saliva chicken. Relatively speaking, soy sauce chicken is more in line with the taste of northerners.

After all, this dish was evolved from Jiangsu cuisine, and Jiangsu cuisine is relatively more in line with the eating habits of people in the Central Plains, so Xu Zhuo felt that if this dish is new, it should be quite popular.

It’s almost August, and the hottest time of the year has come. Those dishes that make you sweat after eating are no longer popular with customers, and eating too much cold salad is not friendly to the stomach.

Therefore, warm dishes like soy sauce chicken are more suitable for the stomachs of people who are used to air-conditioned rooms.

After Xu Zhuo explained his reasons, he looked at several executives, and Zheng Jia first expressed his opinion: "Boss, just do it, as long as you can do it, our front desk can sell it."

These words are very exciting.

Guan Junjie expressed his concerns: "Soy sauce chicken is best made from live chickens, but the first choice is Guangdong Qingyuan chicken. It's not easy to buy here?"

It's really not easy to buy, but with Chen Guifang here, as long as you give money, there are no ingredients that she can't buy.

Tang Xiaoying was very calm. She didn't care about new things, but was in charge of the statistics of the new dishes one month after they were released.

If after a new dish is released for a month, the profit and sales volume are not up to the standard, and the word of mouth does not impress customers, it is basically a death sentence for this dish.

It's not that she acts arbitrarily, it's mainly because there are too many dishes in the store, and as the leader in finance, she wants to screen out the money that makes money.

Although not all dishes that do not meet the standard will not be removed from the shelves, targeted adjustments will also be made.

For example, move from the homepage to the back, such as putting the main dishes on the category menu.

Anyway, it is to give up the original exposure to more profitable dishes to form healthy competition.

Moreover, adjusting the menu once a month will also give customers a refreshing feeling. Up to now, many customers do not know what to eat, but they still come to Sifang Restaurant habitually.

Because they want to know what dishes they haven't eaten this month.

In order to reassure everyone, Xu Zhuo chose a compromise method: "How about this, I'll make the soy sauce chicken first, and you guys can taste the taste before making a decision on whether to make new ones."

Several executives nodded, although they all knew that this was just a formality, Xu Zhuo didn't need them to nod at all if he wanted to introduce something new.

But this feeling of being respected is still very comfortable.

Xu Zhuo didn't talk nonsense anymore, he went downstairs and returned to the kitchen to prepare soy sauce chicken.

The first thing to do to make soy sauce chicken is to boil the brine, which is the most important thing in this dish and the first thing to do well.

Only when the brine is ready can the chicken be killed and its feathers removed, and it can be marinated in a pot.

The brine of soy sauce chicken is very good, except for soy sauce and rock sugar, the rest is water and spice packets.

This spice bag is a bit particular, and the spices used are: star anise, bay leaves, cinnamon, nutmeg, grass fruit, grasswort, clove, gardenia, cumin, red yeast rice, angelica, licorice, etc.

Among them, red yeast rice and gardenia are used to color the chicken, gardenia will make the chicken skin more yellow, and red yeast rice will make the brine appear red and bright.

These spices can't be stuffed directly into the spice bag, but they should be fried in a pot first.

Stir-fry the aroma of the spices and put them in the spice bag.

Xu Zhuo put the frying pan on the stove, turned on a low heat, and put the cinnamon bark and grass fruit in the pan before it heated up.

The principle of frying spices is to fry thick skin first, then fry thin skin;

Only in this way can the fragrance of the spices be fully stimulated without uneven rawness and ripeness, resulting in insufficient fragrance of the spices or a burnt smell of the spices.

Once there is a paste, the spices cannot be used, because the taste of the chicken will be bitter.

Stir-frying spices is a test of patience. You must stir-fry slowly on a low heat, and you must keep turning, so that the spices can be fried thoroughly and the fragrance can be fully released.

Slowly add spices while frying.

Not long after the cinnamon bark and grass fruit were put in, Xu Zhuo also put in the star anise and nutmeg.

After a while, add grass mulberry and licorice.

The last thing to put in is clove and cumin, both of which are extremely intolerant to frying spices, so it didn't take long to put it in, and the fire had to be turned off.

After turning off the heat, stir-fry for a while, and use the remaining heat in the pot to fry the cloves and cumin to give off their fragrance.

As for the red yeast rice used for color matching, it doesn’t need to be fried, just put it in the material bag later.