Food: starting from feeding Fat Reba in the crew

Chapter 0446 – It’s Delicious to Die, Moaning to the End!

It was around six-thirty in the evening.

The red sun has fallen on the western mountains, and the sunset is rapidly fading.

The night was unblocked by sunlight and gradually poured in from the west.

At this time, the distant mountains have only a dim outline in sight, but they still look majestic.

The shore of the Shushan River is no longer clearly distinguishable from the surface of the water, but it still sounds like the sound of the waves is still accompanied by a noise full of excitement.

The bao ginseng wing belly is dipped in a thick and fresh soup, put into an urn, and served to the table under the pergola.

Untie the smooth porcelain lid, and the rich fragrance will immediately hit you.

The crystal clear soup is wrapped in mountain and sea delicacies, and it looks soft and moist under the orange light, and it is gentle and beautiful.

Abalone, sea cucumber, fish maw, fish maw, deer tendon…

A wide range of ingredients are staggered to fill the small urn.

After a long period of simmering, these ingredients have become full and tender.

The ingredients are wrapped in a soup that is smooth as jade, and its warmth is reflected by the light

Gently stirring with your hand, smelling it carefully, the freshness of the mountains and the sea, the mellow of the heavens and the earth, all melted together.

Its taste is complex and overlapping, but the layering is incomparably distinct, salty and tender, and slowly dispersed.

The incense of the altar is floating around, and the Buddha jumps over the wall when he hears of Zen, which is the Buddha jumping over the wall.

Some people say that such an urn of Buddha jumping off the wall can be called a complete tonic soup

But in modern times, when people pay great attention to eating healthy, people also jokingly call it a full purine gout package.

However, whether it is a derogatory term or a positive term, both statements strongly highlight the luxury of this dish.

To make this dish, you have to have enough craftsmanship and patience.

Flavor makes it out, tasteless makes it in, this is the root of Chinese food.

And if you can withstand time, withstand the training, and finally present the flavor is the best.

At the same time, under the pergola of the small courtyard.

More than a dozen vegetable urns were all opened, the steam slowly rose, and the fragrance slowly surrounded.

The neatly seated guests were all intoxicated by the rich freshness

It wasn’t until the first exclamation sounded that everyone returned to their senses.

“God, this is the Buddha jumping off the wall, it’s too domineering, right?”

“I ate it last time I was in Kyoto, and my first impression was that it was such an exaggerated dish that could be done.”

“It’s a veritable taste of the mountains and the sea, and I feel my mouth grow backbones, and I lean forward with my head forward.”

“Don’t blame your mouth, in front of this kind of dish, who can control themselves!”

“I really can’t control it, can I eat it?”

“Yes, after the shooting, my hand has begun to move on its own, and it is going to pick up the dishes!”

After all, shooting variety shows is different from ordinary invitations to dinner.

Who is qualified to eat the first bite of a dish made after a day and a night? Not a guest, not a main coffee, not even Yang Zhe, but the lens of the program group.

You have to let the camera taste it first and record the details of the dish before the guests can eat it.

“Wait a minute, we still have to take a close-up before you can eat.”

“Then you guys hurry up, my hands and mouth have their own ideas, it’s useless to discuss with me, hurry up!”

“Good, good, we’ll be right here!”

Xiao Wu squatted outside the pergola to shoot the panorama, and immediately carried the camera into the pergola

For such an important link, the pictures taken by the guests themselves with their mobile phones are enough.

Professional equipment is necessary to perfectly present the dishes made by Chef Yang to the audience.

And then…… And then starve the audience to death.

Xiao Wu held up the camera and first came to Zhang Ruojun’s side.

He adjusted the focus, exposure, and began to photograph the dishes and soups in the urn.

Just smelling the freshness that came to his face, and then looking at the full and juicy ingredients, Xiao Wu couldn’t stand it a little.

In a trance, he began to bend, lean over, and bow his head.

At this moment, Zhang Ruojun dragged his arm.

“What are you doing?”

“I… I’m filming a close-up of the Buddha jumping off the wall. ”

“No, you want to steal my Buddha jumping off the wall.”

“？？？？？”

Xiao Wu’s heart trembled, and his heart said that I had never told anyone else this secret.

I was notoriously tight-lipped and couldn’t have known my deepest desires.

Who would have thought that in the next second, Zhang Ruojun reached out and picked up the porcelain cover that had just been lifted, and snapped it on.

“Wondering how I know, don’t I? You’re going to stick your head in my urn, and I don’t understand that I’m a fool. ”

“I’m sorry, Brother Jun, Chef Yang’s dishes are so fragrant, I can’t help it.”

“It’s okay, I don’t blame you, I also remember the picture of Yang Chef making Dongpo’s elbow for the first time.”

“I didn’t expect that if Brother Junjun is so understanding, then can I take a bite?”

“Get out!”

“Get out! Only! Get lost! ”

Xiao Wu smacked his lips and walked out of the pergola with a curse grin…

And after the close-up shot, it’s time for the real meal.

The guests immediately picked up their chopsticks and began to taste this long-awaited mountain and sea delicacies.

Gently pick up a sea cucumber and put it in your mouth and bite it down longitudinally with your teeth.

The meat quality in the mouth brings a soft and full taste experience, and its taste is also soft and smooth.

After taking a sip, the thick freshness of the soup spreads out and lingers.

And the soup wrapped on the surface of the ingredients is even more moist.

The ancients often said that sea cucumbers are the most difficult ingredient in the whole world.

Because it is not like abalone, it is full of irresistible fresh fragrance.

On the contrary, it looks plain and tastes mediocre, and the chefs who are not at home can not only give it a good taste, but even its fishy smell that is difficult to remove.

Why are grilled sea cucumbers so famous in Lu cuisine?

It is precisely because it is very difficult for chefs to teach sea cucumbers to such a point.

But at this moment, the sea cucumber in this urn is full of mellow fragrance, especially the feeling of bomb constantly stimulates the desire to chew the teeth.

The rich juice overflows and blends with the aroma of meat in the soup.

Just chewing it twice, the full mouth of aroma can make people unable to extricate themselves.

After chewing and swallowing, the intoxicating richness spreads all the way down the tip of the tongue 1.1 to the base of the tongue.

The aroma of the flower carving, the richness of the bone broth, and the fresh taste of seafood, the combination of life and life, will not be extinguished for a long time.

Then sandwich a piece of crystal clear fish maw, soft rotten into the taste, melt in the mouth.

Turtle skirts, hoof tendons, deer tendons, all are flexible and elastic, and they are tender to eat.

“Whew…”

“Absolutely, I feel that my life is suddenly complete at this moment.”

“I’m going to be stupid, how can it be so delicious!”

“This soup is amazing, thick and smooth, but not greasy at all, and the umami will not dissipate after drinking.”

“Eat in vain, my first thirty years of food are completely eaten in vain.”

The guests let out a satisfied moan while eating, which made people’s faces blush and heartbeat, especially those female guests present, who were so delicious that they were panting and delicate.

If this show has no picture and only sound, then it will definitely not pass the review!