Food: starting from feeding Fat Reba in the crew

After putting on makeup, Yang Zhe came to the kitchen of the shooting site.

Because Director Liu is temporarily planning to add drama.

So there were no ingredients prepared in the crew.

So Yang Zhe brought a batch from his kitchen.

The standard of family dinner is not high, basically four dishes and one soup.

Dongpo elbow, scallion fried lamb, sour and spicy shredded potatoes and flower carved chicken.

It was a four-course dish he had already cooked before.

There is also a puff pastry roast duck, but it can’t be made without an oven.

But these four are enough.

Add a pot of crucian carp tofu soup, and an ordinary family banquet is almost like that.

With the director’s “action”.

Yang Zhe rolled up his sleeves, washed his elbows, and blanched them for later use.

Then take out a pressure cooker that has never been used in the kitchen.

After pouring the oil, fry the sugar color and put the elbow in it steadily.

Immediately afterwards, he added spices such as cooking wine, fine salt, green onion, ginger, garlic and star anise in a specific proportion.

Wait for the steam, then turn to medium heat and start simmering.

At this point, the expressions of the people around him were still very ordinary.

Because everyone knows this kind of thing, if you ignore the taste, then basically you just have hands.

Especially for stewing elbows, there is nothing too difficult to operate during the whole process.

That is, throw the elbow into the pot, add various things, and stew.

But when Yang Zhe picked up the thin-edged knife to process the potatoes, the situation suddenly changed.

I saw that he first aimed the blade at the middle and lower back of the potato, and turned in a circle.

The potato skin is like falling off by itself, a long strip, and it has not been broken throughout the process.

The peeled potatoes were smooth and round, and there was no trace of changing the knife at all.

Seeing this, everyone couldn’t help but hold their breath.

Immediately afterwards, Yang Zhe changed into an ordinary kitchen knife, pressed the potatoes on the board, and his wrist shook rapidly.

In a matter of seconds, the whole potato turns into a thin and uniform slice of potato.

Its color is crystal clear, faintly transparent to light in the night.

Everyone took a deep breath, and their eyes were full of color.

Is this how the ultimate knife work feels?

But then, Yang Zhe showed with his actions that the ultimate knife work is much more than that.

I saw him holding the potato chips in his left hand, and the kitchen knife in his right hand flashed coldly, and the speed was as fast as an afterimage.

The potato slices then became thin shredded potatoes that could be threaded through needles, and they spread neatly with a touch of the hand.

Seeing this scene, the staff’s eyes couldn’t help but widen again.

Especially Director Liu, his eyes almost popped out of his eye sockets.

“Wait a minute, Chef Yang, this is not right!”

Yang Zhe raised his head and was slightly stunned: “That’s right, what I make is sour and spicy shredded potatoes.” ”

Director Liu swallowed his saliva: “Did you cut it just now?” ”

“Of course cut it, otherwise it turns into shredded potatoes on its own?”

“But we can’t see it, the audience will think we are doing fake special effects!”

At this time, Director Liu was really sad and joyful, crying and laughing.

He was talking about looking for a cook with a skilled knife to make a cameo.

After all, it’s good to look like that, and it’s wonderful.

But I never expected Yang Zhe’s knife skills to be so high.

They didn’t blink the whole time just now, but they didn’t understand how the potato turned into shredded potatoes.

This is still the feeling of the scene, and when it is filmed and put in the camera, then the audience will not want to see it clearly.

He thinks it’s magic, so the audience won’t think it’s a special effect.

At that time, in case of being caught with pigtails, it is not even easy to explain.

Yang Zhe raised the knife and was silent for a long time, and suddenly understood what he meant: “Oh, I see, do you think I cut too fast?” ”

“Yes, we mainly want to shoot wonderful pictures, so please slow down.”

Yang Zhe nodded and picked up another potato.

This time he almost doubled his knife speed.

“Well, can you slow down a little more and let us shoot more carefully.”

“……”

Yang Zhe had to slow down again to double the speed, which was the perfect shot.

At this time, Zhao Rusi walked out of the dressing room.

She also has a cameo role in this play, just away because she has to change clothes and makeup.

Then she came to the kitchen and looked at the table full of shredded potatoes and wondered.

“How did you cut so much?”

Director Liu came back to his senses and couldn’t help but smile bitterly: “Ruth, this chef you found is also too terrible, my eyes can’t see the speed of his chopping vegetables.” ”

Zhao Rusi immediately raised the corners of her mouth proudly: “Didn’t I say that?” He is the best chef. ”

“Eh, I kind of opened my eyes, it turns out that the knife can still make this extent.”

“Director Liu, are you cooking at home?”

“Do it, but compared to Chef Yang, my hands can only count my feet.”

“Nonsense, Chef Yang’s feet may be cut better than yours.”

“？？？？”

At the same time, Yang Zhe picked up the lamb on the side and began to slice it.

The process is similar to cutting shredded potatoes just now, and it is still outrageously fast.

The crew found that when he went under the knife, he was obviously cut according to the strip, but with a wipe of his hand, it became a thin and even sheet.

Is this magic or cooking?

At this moment, Yang Zhe suddenly stopped the knife and flicked his arm.

“The place is too small to be opened.”

“No need to unfold, it’s already fast enough, Chef Yang, it’s better if you are slower.”

“……”

Yang Zhe glanced at the camera and couldn’t help but sigh slightly.

He originally thought that he could get 80,000 yuan for a meal.

So I always want to finish it quickly and go back to sleep.

After all, it’s nine o’clock now, and when will it take to toss again.

But I didn’t expect that filming had so many requirements.

Therefore, Yang Zhe had to slow down twice as fast to complete the shooting of this link.

Then there’s the carved chicken.

This dish does not require any knife work.

Just change the knife a few times and buckle the whole chicken in the casserole.

They mainly shot shots of carving juice dripping on chickens.

Yang Zhe simmered the ingredients, put them on the heat and began to simmer slowly.

Then the processing of sour and spicy shredded potatoes and the ingredients for fried lamb with green onions begins.

During the whole process, the people in the crew held their breath.

They suddenly found that watching Yang Zhe cook was a very pleasant enjoyment.

It’s like watching a hearty cooking show.

Every step, every detail, is simply fine.

Zila-

Yang Zhe poured the shredded potatoes into the pot and stir-fried evenly.

The shredded potatoes with some moisture left behind met the hot oil, which immediately made the bottom of the pot boil.

Wait until the shredded potatoes are crystal clear, and immediately sprinkle the aged vinegar along the edge of the pan.

The spiciness of the base oil and the sour taste of aged vinegar are suddenly condensed together by the high temperature.

And shredded potatoes are also in an excellent state of absorbing the fragrance at this time.

So in the blink of an eye, the entire studio began to smell of aroma.

At this time, the photographer in charge of the close-up of the hand moved his mouth and began to swallow saliva desperately.

His position was the closest to Yang Zhe.

When the sour and spicy smell of shredded potatoes rushed into his nose, his appetite had begun to be uncontrollable.

Damn, that’s too foul too.

How can a plate of sour and spicy shredded potatoes be so fragrant?

(ps: Let’s comment, no readers speak, the author feels so lonely, please.) ）