Food: starting from feeding Fat Reba in the crew

Yang Zhe took the pot and turned to high heat to stir-fry to collect the juice.

The soaring flames are fluttering, and it is very good to look at in the lens.

Then turn off the heat and remove the pan, and the shredded potatoes are put on a plate.

The sour and spicy flavor overflowed in an instant.

The hook is full of people and starts to move.

After all, sour and spicy are the two most appetizing tastes.

In particular, the two breaths are combined and cooked by excellent cooking.

Once the aroma spreads, it can easily whet the appetite.

“Duh!”

At the moment when the heat rose, Director Liu suddenly opened his mouth and shouted to stop.

Then he swallowed desperately and waved at the field affairs repeatedly.

“Xiao Liu, quickly bring me a pair of pants, it’s all wet!”

“And Xiao Zhang, hurry up, hurry up, don’t take my saliva again!”

The field manager took a step forward and held his breath to pick up the shredded potatoes.

The reason for not inhaling is not because the smell is bad.

On the contrary, it was because he could not resist the temptation of this smell, for fear of making this plate of shredded potatoes on the way to the house.

But except for Zhao Rusi, everyone present was not clear.

At this time, the test of their sense of smell has only just begun.

“Wipe your sweat.”

“I’ll come, I’ll come.”

Zhao Rusi borrowed some toilet paper and gently wiped his sweat.

Seeing this scene, Yang Zhe suddenly felt a little strange.

“Don’t you have toilet paper in your pocket?”

“When?”

“I touched your chest limply before, and you said it was toilet paper.”

“Bah, nasty straight man!”

“？？？”

After wiping the hot sweat from his head.

Yang Zhe washed the wok and then prepared to fry the lamb with green onions.

According to the director’s requirements, he needed to show off his skills throughout the entire process.

Because the character in the play is also a skilled chef.

The purpose of showing off is to increase the sense of picture and make the shot more exciting and attractive.

But at the same time, you can’t exaggerate too much, because that’s a chef, not a magician.

Yang Zhe sighed, and said in his heart that there were really many hanging things in this dog crew.

Let the dazzle be dazzling, and don’t let it be dazzling.

It seems that 80,000 yuan an hour is indeed not so easy to earn.

Yang Zhe sighed, poured cooking oil into the pot, and then began to fry the spices.

Then pour the lamb marinated in advance into the pot.

With a sigh, the bottom of the pot boiled again.

In the billowing heat, each piece of meat begins to curl naturally, and the color gradually deepens.

At the same time, the meat quality of the lamb also began to become firm and bloom oil flowers.

Add the chopped green onion and minced garlic and stir-fry over high heat.

At that time, a fierce flame rose from the wok.

From a cameraman’s point of view, it’s like a roaring fire in a wok.

The fierce tongue of fire continued to fly upwards, and at its peak, it almost hit the roof.

At the same time, the searing roast begins to bring out the unique umami flavor in the lamb.

The rich juices in the meat slices also began to gradually overflow and dissolve into the epidermis.

The unique taste blends in the hot fire and gradually combines into a unique mellow aroma.

This is the origin of the word “burst” in the fried lamb with green onions.

Because only in this way can you lock in the fresh fragrance.

Let the juicy lamb slide down at high temperatures to tender and fragrant.

At the same time, the sweetness of the green onion combines with the meat flavor in an instant.

“I grass!”

Director Liu couldn’t help but burst out, and saliva flowed out of the corner of his mouth.

The genre he is best at is period drama, or family ethics drama.

Since he came into contact with this subject, he has been shooting for ten years.

In these TV series, there are often scenes of cooking food.

Because in this kind of close to life theme, firewood, rice, oil and salt are the most important.

But no matter which play, it has never made him so difficult as today.

The strong scent kept coming out, it was like taking off his clothes to seduce him!

He now hates having to shoot, and directly puts down the chopsticks to eat a bite of the lamb in the pot.

But reason told him that he was a professional director.

A professional director must not eat props on the set!

At this moment, Yang Zhe, who was stir-frying the ingredients, suddenly frowned slightly.

He always felt that something was not quite right, so he leaned down and looked at the bottom fire.

“This fire is not very stable, and it can’t even burst the taste.”

“This is much worse than my stove, hasn’t it been used for a long time?”

“……”

When the words fell, the staff in the group swallowed.

Huh, the taste… Didn’t burst out?

So what is floating in this courtyard, is it an illusion?

At the same time, Yang Zhe put the dishes on the plate.

The slices of lamb are plump and covered with oily soup.

Combined with green onions, green garlic and white, it is beautiful.

“Duh!”

“Take it, hurry up!”

Hearing this, the field affairs quickly put on a three-layer mask.

Then he picked up the plate of green onion and white lamb and flew to the house where the starring actor was.

But the staff at the shooting site were still drooling, completely confused.

Isn’t the dish served? Why does it still taste so intriguing?!

And not only has it not weakened, but it smells more and more fragrant!

Thinking of this, everyone couldn’t help but fall their eyes on the steaming casserole.

I saw Yang Zhe put on heat-insulating gloves and gently opened the lid.

In an instant, the aroma of wine and mellow meat came to my face.

That freshness with a little sweet taste directly captured the sense of smell of everyone present.

And among these people, the close-up videographer is the hardest one.

Because he wants to photograph the carved chicken in the pot up close.

So you can not only smell it, but also see the picture.

I saw that in the brown-yellow wine soup, the skin of the meat that was simmered into a golden brown was smooth and shiny.

The tender meat trembles with the boiling soup, and the juice overflows, making it mellow and fragrant.

The cameraman released the handheld and slapped his face a few times with both hands.

Then take a deep breath so that you don’t get caught up in the taste.

“Quick, close the lid.”

“Chef Yang, okay, I’m dying!”

Director Liu firmly supported his knees with his palms, and saliva flowed wantonly.

At this time, he suddenly remembered Zhao Rusi’s previous words.

[Chef Yang is the box lunch chef of the crew of “Long Song Xing” and “In the Snow”. 】

That means .

.

Lao Zhu and Lao Song’s two dog things, can eat this superb taste every day?!

(ps: Zhao Ruth said, ask for a monthly pass, please comment!) ）