The Days of Opening a Restaurant on an Abnormal Earth

"Xiao Xiao, are you ready?" Zhang Tong held up the camera and asked Xiao Xiao.

"I was a little nervous for the first time." Xiao Xiao's tone was a little uneasy and shy. As she said, she is very nervous now, even her little face turned red because of the tension.

"It's okay, everyone will be a little nervous for the first time, but as long as you get used to it after the first time, you won't be nervous." Zhang Tong comforted Xiao Xiao like this.

But Xiao Xiao was still a little cautious, pinching the corners of her clothes with both hands, and said a little embarrassedly: "But is it really going to be like this? I think it will be very bad. I always feel like I'm making a mistake. It's really good to make such a film ?"

"Mistakes don't exist. You see many people make such films. What mistakes can they make? There are still many people who make money from this." Zhang Tong waved his hand to signal Xiao Xiao not to be too nervous.

After adjusting the camera position with video recording function, Zhang Tong shouted: "Three, two, one, start!"

The video recording has already started, Xiao Xiao sat in front of the camera very uneasy, pinching the corner of her clothes, then waved to the camera and said: "Hi everyone, my name is Xiao Xiao."

"This~ This is my first time shooting, so I'm a little nervous. Please bear with me if there is something wrong." Xiao Xiao bowed to the camera while speaking. Then she continued: "I'm still an amateur, and I don't know how to start. Please bear with me."

"Ok. Let's do this first." Zhang Tong made a gesture like this for the time being, and he said, "Very good, let's start with this." Zhang Tong didn't think there was any problem with the opening just now. He just adjusted the camera shot, turned to his work area, and was ready to start recording the next shot.

In fact, in the previous conversation with Gao Xiaomin, Zhang Tong realized that he should seize the time to make use of Xiao Xiao's talent. In fact, Zhang Tong took the time to watch the video about the big stomach king on the Internet. Indeed, many people watched these videos.

In particular, the video of the queen with a big stomach has been watched the most. Everyone on the Internet likes to see those thin, beautiful and cute girls who can eat a lot of things. The contrast caused by this physique is very pleasing. A lot of people are even willing to pay to watch these girls eat, to pay them to eat.

Zhang Tong felt that Xiao Xiao's ability should be used. Because if Xiao Xiao's ability is not used, it is also a waste. She is very good at eating. Although she can eat rice and steamed buns every day, people always like to eat all kinds of delicious things.

Zhang Tong decided to train Xiao Xiao to become a gourmet internet celebrity, who not only knows how to eat but also tastes. Think about it, what would happen if there was a food critic with a big stomach queen in the food critic circle? Compared to those pretentious guys who obviously taste delicious, but only take one bite and then put on a high profile, Xiao Xiao can eat up everything.

Maybe it can give Xiao Xiao another way. Not a high-profile critic who reviews high-end cuisine, but a common gourmand who reviews B-grade cuisine that ordinary people eat.

Many people have a very serious misunderstanding when it comes to gourmet food, that is, they think that only high-end and expensive food is worthy of being called gourmet food. But on the contrary, most of the so-called high-quality food is not acceptable to the general public. Just like truffles are very expensive, a plate of pasta sprinkled with a little white truffle can sell for thousands of yuan. In terms of price, most working-class people can't afford this kind of food, and even senior white-collar workers who earn one million a year will feel it is a luxury to eat in this kind of restaurant. Because a plate of pasta sells for 10,000 to 2,000 yuan, a full meal for two people may cost 10,000 to 20,000 yuan, and it will be even more expensive if you drink alcohol.

But for most civilians, truffles, a delicacy that is only in legends, are basically something they can't come across. But really how mesmerizing is it? There's actually something simple to describe its smell, its scent is very gasoline-like (it's actually more complex and compound, but that's true on first sniff). Some people are addicted to the smell of gasoline, thinking that gasoline smells good, and the smell of gas stations is very good. But not everyone thinks gasoline smells good.

There is also the expensive foie gras. Anyone who has eaten it knows that it is indeed very fragrant, but it is actually the fatty liver of goose. Almost all the aroma comes from the smell of animal fat.

A lot of things put aside the style and only talk about the taste. Shark's fin may not be as good as Wanzai's fin (Wanzai's fin is not shark's fin), and bird's nest may not be as good as carefully stewed white fungus soup.

The world is very exaggerated, Zhang Tong wants to let Xiao Xiao take a different path, let food return to the essence of food reviews. It is not only a teaching for Xiao Xiao, but also a way for Zhang Tong to show himself to the world.

With the help of Xiaopang Ding Niuben, Zhang Tong has registered accounts on station b and Youku Tudou, and plans to upload his own video. The name Xiaopangding helped Zhang Tong and the others choose it, and it was called the food space of handsome uncle and little loli.

Adjust the camera's angle of view to the kitchen, Zhang Tong and Xiao Xiao are standing in the kitchen. Because Zhang Tong cleans his kitchen in a cheating way every day, even though it has been in business for so long. But Zhang Tong's kitchen is still spotless. According to Wang Qian's words, many girls' boudoirs are not as clean as Zhang Tong's kitchen.

"My name is Zhang Tong, you can also call me Huaihai Master Chef." Zhang Tong has no stage fright when facing the camera, or in essence, the words shy, nervous and embarrassed are completely insulated from Zhang Tong. He's never been a shy guy. For example, he can proclaim himself the Master Chef of Huaihai now, regardless of how many colleagues in Huaihai will scold and kick him if this name is spread on the Internet. How many netizens would call him shameless.

Zhang Tong is a person who lives as he pleases, he never cares about these irrelevant rhetoric, if you have the ability, you can hit me along the network cable. Even if you come to beat me, you have to be able to beat me, Zhang Tong picks his nose.

"Our program is made and introduced by me." Zhang Tong pointed to himself.

"I'm in charge of learning and eating." Xiao Xiao pointed at herself embarrassedly: "Then boss, what shall we do today?"

"Egg fried rice is the simplest and everyone can make it." Zhang Tong smiled, and said a kind of food that they would use as the beginning of almost all food shows and books.

As he spoke, Zhang Tong opened the lid of the rice cooker, and the aroma of steaming rice was overflowing. Zhang Tong is going to take out a bowl of rice to make egg fried rice.

And Xiao Xiao was a little curious looking at the freshly stewed rice: "Wait a minute, boss. Don't you use overnight rice for egg fried rice?"

Zhang Tong raised his eyebrows: "Who said that? Use the lines of comedy movies as teaching cases? If a chef has to cook fried rice with eggs overnight, I suggest that he change careers immediately."

"He is not suitable for this job at all, because he can't even cook rice well. What kind of cooking is he talking about? No, it should be said that this chef doesn't even have the idea of ​​using a little brain. No restaurant should use overnight meals for customers. Make fried rice with eggs. Because it is different from home-made rice, there are more uncertainties in the back kitchen of restaurants. Except for various lo-mei iced foods, other foods should not be sold overnight."

"Using overnight rice to make egg-fried rice and sell it to customers is afraid that there will be hygienic problems." Zhang Tong taught Xiao Xiao very seriously: "Fresh rice whose moisture is controlled during cooking is the only way to make egg-fried rice." The best raw materials."

"If a chef in a restaurant can't control the amount of water used for cooking. Well, it seems that many restaurants are like this. The cooking is good but the rice is poor. It's a bit off topic. If the amount of water is too much due to poor control, then put Take out the rice and put it in the refrigerator, let it quickly dry the excess water in the refrigerator. The fried rice should not have too much water, but it is best not to use overnight rice."

Zhang Tong raised the egg: "Come on, let's continue."