Food: starting from feeding Fat Reba in the crew

Chapter 0375 – Just looking at it makes people can’t help it!!

When the photographer carries the camera to photograph the dog.

As the bottom heat rolls, the soup in the casserole begins to boil in a blink of an eye.

Yang Zhe put on cotton gloves and gently lifted the black pot lid.

In an instant, the umami smell with the aroma of wine came to the face.

This taste comes from the tenderness of the chicken and the freshness of the flower carving.

When the wine melts into the soup and tumbles with the temperature of the flame.

This wine-scented soup begins to replace it with melted grease.

The aromas of the two combine with each other and splash when they are integrated.

So the aroma is sometimes clear and sometimes thick, and it is easy to take a sip.

But what satisfied Yang Zhe the most was the color of this dish.

Why?

Because film and television works are indeed a combination of audiovisual art.

You can see the picture and you can hear the sound.

But unfortunately, even if you see clearly, you can’t smell the aroma and taste it.

Therefore, the communication nature of the mass media is very unfair to food.

Since ancient times, Huaxia’s taste of food has been evaluated from three perspectives: color, aroma and taste.

How does it look? How does it smell?

How does it taste after eating it to the end? This is all a very intuitive feeling.

Now, food is on TV, but it can only convey its color, and it cannot convey its aroma and taste at all.

Then, Yang Zhe must work color.

The reason why I chose a flower carved chicken is because this dish can arouse people’s appetite from its color alone.

The tender buttery chicken is immersed in the wine-colored broth.

As the heat rises, the juice crunches and the chicken begins to tremble

From the picture, you can see that its skin and flesh are full and elastic, and the bite is definitely juicy and fragrant.

This is why Hong Qigong did not eat flower carving chicken back then.

Otherwise, it would be Yang Zhe who trained into the eighteen palms of the Dragon Descent! At the same time, as the aroma becomes more and more intense.

Zuo Xiaohui and cameraman Xiao Wu next to him couldn’t help but start frantically moving forward.

Zuo Xiaohui is better, she is just leaning forward.

But Xiao Wu came forward with the camera, and the camera almost went into the pot.

However, before the tragedy happened, Yang Zhe quickly stopped the camera.

He is already very experienced in this kind of thing.

Because Brother Dahai was like this at the beginning, he couldn’t wait to poke his head into the pot after smelling it.

Then again, he is actually Wang Dahai’s lifesaver.

“Well…”

Zuo Xiaohui was just about to say good fragrance, and suddenly realized that he was shooting now.

Logically speaking, except for the special part of issuing tasks, any staff member appearing on camera is an accident.

So she immediately closed her mouth and strangled the appetite in her heart and flashed aside.

At this time, Xiao Wu also remembered the fact that he was actually a photographer, so he retreated to the originally set shooting position while flowing hara.

At the same time, Reba and Zhao Rusi came to Yang Zhe’s side, standing left and right, and couldn’t help but lean towards the casserole.

When they saw the carved chicken in the pot, their faces were full of lust.

“It’s so fragrant, woo-woo, I can’t help it…”

“Brother Yang Zhe, can you eat it now?”

Yang Zhe wrapped his arms around him: “Not yet.” ”

Reba raised her eyes: “So what now?” ”

“Isn’t it just a second?”

“So it’s always okay now, right?”

“No, wait another half an hour.”

Zhao Rusi also wanted to speak, but a mouth was whining saliva.

So she can only stand by and hum, the whole person is hungry.

And the accompanying cameras of the two of them are similar, and the frequency of swallowing cannot keep up with the speed of saliva spilling.

However, when simmering this flower carving chicken over a small fire, Yang Zhe was not idle.

He plans to make another squirrel mandarin fish.

This dish is also more suitable for making shows.

After all, it has a unique shape, resembles a squirrel, and also makes a squeaking sound.

Whether it is visual or auditory, it should impress the audience

Yang Zhe fished out a mandarin fish from the basin and used absorbent paper to suck up the remaining water on the fish.

Then, he picked up a slice knife and began to cut his head and bone.

The back is cut, peeled against the cutting board, and the crystal clear flesh inside is dissected.

Then cut the spatula diagonally, and then cut the straight knife in the opposite direction to separate the fish into thick and even whiskers.

After the fish is processed, add salt, flower carving, green onion, ginger and garlic and marinate.

This one is mainly to de-fishy the fish and highlight its tender nature as much as possible.

After marinating, the corn flour is given to the meat whiskers…

Then boil the oil, pat the battered fish and put it in the oil pan to fry it tenderly

With the contact of the hot oil with the body of the fish.

The fish meat that was cut into whiskers exploded instantly, becoming fluffy and full, and the roots were distinct, at the same time, Yang Zhe used a spatula to press the fish tail on the wall of the pot, and then poured a spoonful of hot oil to set the shape.

The squirrel mandarin fish produced in this way can reach the standard of ‘head raised and tail up, shape like a squirrel’.

After a while, the flesh in the hot oil takes on an attractive golden color.

The aroma of fried fish also slowly gushes out.

Seeing this, Yang Zhe immediately picked up the colander and simply fished it out of the pot

At this time, the fluffy round body of the fish that has been treated with a cumbersome flower knife is chubby, and it really looks like a cute squirrel.

The pasty part on the outside is plump and crunchy, while the tenderness on the inside is clearly visible.

Finally, a pot of marinade is sautéed and drizzled over the fried crispy meat whiskers.

The hot scorching heat suddenly makes the fish squeak.

Seeing this scene, Zuo Xiaohui and the three accompanying photographers outside the lens all showed surprised expressions.

Good guys, is this a Chinese little master? Are there even dishes that can make sounds?

“Brother Yang Zhe must know that I don’t eat pork because of my faith, so I made chicken and fish, right?”

Yang Zhe glanced at Reba, his expression a little puzzled.

Hasn’t this been said many times before, why do you have to ask it again?

But in the next second, he understood.

Is this to tactfully tell the audience about his own spoiling of her through the lens?

“Brother Yang Zhe still knows that I don’t eat coriander, and these two dishes don’t have coriander.”

“It’s that you can’t put cilantro in these two dishes, right?”

“That’s also Brother Yang Zhe knows that these two dishes don’t need to put coriander, so he specially made these two dishes.”

“No, it’s definitely because I don’t eat pork.”

“Nonsense, I must have thought of not putting coriander first, and I happened to find that it was not pork.”

“How can you be so good!”

Zhao Rusi snorted, and no matter what Reba said, she pinched two fingers and compared Yang Zhe’s heart.

Reba immediately stretched out her hands, compared two hearts, and gave Zhao Ruth a tsundere expression…