Eight o'clock in the morning was the busiest time for the breakfast shop, and the old couple wished that one person could be two envoys, so they saw their son walking down the stairs slowly.
I don't know when I came back yesterday.
"Are you hungry? Take whatever you want."
Miao Yinhua only thought that her son woke up from hunger, otherwise, he usually wouldn't get up so early. But now she is also very busy, she has to pack breakfast for customers, and she has to give change to those customers who come with cash.
"Eat a bean paste bun."
Su Aobai's movements were still slow. He walked to the side of the elder, picked up the tweezers that held the steamed buns, and grabbed a freshly baked red bean paste bun from the steamer.
These buns are all steamed together. The skin of the meat buns has beautiful flower folds, and the bean paste buns are dotted with cinnabar.
In Yuanshen's memory, the red bean paste buns made by his parents were particularly delicious, because the recipe of the stuffing is good, and the taste is not greasy, but only the sweetness of the red beans themselves.
The flour used by the couple is also good, not the kind of cheap mixed noodles. The dough kneaded with this kind of good flour is beautiful in color. The bean paste filling is so delicate that there is no graininess, and the fragrance is endless.
Su Aobai ate the buns in his hand in two or three bites, and naturally stood between the two elders, and greeted the guests.
His movements were not as sharp as those of the elders, but at least there was one more person, which greatly relieved the pressure on the two of them.
"I have bought everything. I just received a call. They said that they will come to install it soon."
Su Aobai talked to his parents about his work progress while giving money to the guests.
In addition to the mobile phone and stand specially used for shooting, he also bought several fixed shooting equipment, which will be installed in the kitchen and some difficult-to-shoot angles of the restaurant in front.
The pictures captured by these cameras can be used as a supplement during editing to enrich the content of the video.
Of course, the reason why I was able to place an order yesterday and come over early this morning to install it must have been extra money, but for the prodigal, adding money is a routine operation.
"Come here later?"
Su Quangen didn't expect his son to be serious this time.
"That's fine, where to install it at that time, you can figure it out."
But since he agreed, he was ready to go with his son.
"Old Su, your son is also helping you in the shop today, it's very good, the boss is not young, he is finally sensible."
An old neighbor came to buy breakfast, and seeing Su Aobai helping out in the store, he couldn't help but look up in the direction of the rising sun.
Didn't it come out from the west?
In any case, it is always a good thing for a child to be willing to share the burden for their parents. The old man cheerfully praised Su Aobai a few words.
"By the way, order a glutinous rice chicken today, and let me know when it's ready at noon."
When scanning the code, he paid an extra sum and ordered a dessert.
This is because some regular customers in the store will have more operations, because some dishes and dim sum take a long time to make, and for some dishes, it will take a few days to process the ingredients in the early stage. It is impossible to order and eat on the spot It was done, but there are so many dishes that need to be prepared in advance, and it is impossible for a small restaurant like Sujia Restaurant to prepare all of them. If no one orders it, it will be wasted.
Ever since, there has been a practice for diners to reserve dishes in advance.
"good."
Su Quangen accepted the money unceremoniously, "This year's glutinous rice is very good, and I will prepare it for you later."
Listening to the conversation between the two, Su Aobai suddenly knew what to shoot today.
*****
The installation workers arrived around nine o'clock, and they started working as soon as they arrived at the store. It was not complicated to install a few fixed positions, and it took more than half an hour to install all the shooting equipment according to Su Aobai's request. Installed and connected to the network.
One is installed in the living room, and two are installed in the kitchen --------------/Yiyiy?Hua/. The resolution of this type of shooting equipment is almost the same as that of a camera, and it is not comparable to a surveillance camera at all. Yes, and although the position is fixed, the camera can rotate with the mechanical arm, and can also adjust the wide angle of the lens. Su Aobai experimented a few times, and finally remembered their control methods.
By the time those workers left, the morning market was basically over.
The old lady cleaned the kitchen utensils and the kitchen with the helper who started to work, while the old man started to prepare for the lunch market. The first ingredient he had to prepare was the raw material for making glutinous rice chicken.
"Is this the filming?"
The old man saw that his son had picked up the newly bought high-resolution mobile phone and punched him in the face.
It was the first time for the old man to be on camera, and he was a little shy.
"Wait a minute, I'll go wash my face."
In fact, before preparing the ingredients, he had carefully washed his arms, cheeks and neck. After all, hygiene is very important when cooking.
"Fine."
Su Aobai waved his hand.
When the old man proposed to wash his face, he was actually live broadcasting. The name of the live broadcast room was Sujia Century Snack Shop. The content of the video was classified in the food circle. Today's content was marked as the glutinous rice chicken tutorial and the chef's noon.
Because it was the first live broadcast, Su Aobai also spent 1,000 yuan on promotion.
He had known about these costs in advance, and the promotion fee was given to the live broadcast platform, so that the system would increase the exposure of the new live broadcast room, and when many people chose to browse randomly, the proportion of entering this live broadcast room would increase.
A long time ago, the promotion fees of this kind of live broadcast platform were collected secretly, but now as more and more people want to step into the live broadcast field, the platform simply formalizes and standardizes the promotion.
The fee of 1,000 is considered a medium price. It allows you to add 2000-5000 random viewers on the basis of the original exposure during the live broadcast that day. As for how many people you can retain, it depends on your own content.
When the old man said he was going to wash his face, twelve random tourists had already entered the live broadcast room, some of them quickly withdrew, but a few of them stayed.
[Chicken Pecking Rice]: Is the anchor going to teach cooking? It looks like he is in the back kitchen of a restaurant. Is the anchor a full-time chef?
[Jedi King]: Are you going to teach glutinous rice chicken today?
Those who stay are basically more interested in food.
But when the old man proposed to wash his face, the barrage changed suddenly.
[Chicken Pecking Rice]: Hahaha, grandpa is so cute, does this have the burden of being an idol?
【2333】: The old man is a bit interesting, stay a little longer and see the old man's craftsmanship
Su Aobai fixed his mobile phone on the gimbal, so he didn't have to worry about the shaking of the video screen. While the old man was away, he simply held up the gimbal to show the audience a tour of the back kitchen.
"Hi everyone, it's my dad who will teach you how to cook later, that stinky old man. He's not here now, so I'll show you the back kitchen."
Su Aobai spoke very casually, and didn't prepare any lines in advance.
The back kitchen is not big, and you can see the situation in the house by turning around, but the couple of the Su family love to clean, so they cleaned the small kitchen cleanly, and there is no dirt in the cracks of the bricks.
The clear lens records this small kitchen, and every item can be seen the traces of the years, but the owners have carefully maintained and cleaned them, so that they can not resist the erosion of the years, and keep them in their best condition. completeness.
In general, it is a tidy and clean small kitchen with a lot of decorations that retain a sense of age.
【2333】: I used to have that red peony porcelain washbasin at home too, I can't laugh or cry. JPG, how many years have passed, I never thought I could still see it
[Jedi King]: I pay more attention to the enamel cups containing the seasoning sauce, which are printed with the head of a great man. Back then, my grandfather also had one. When he was a peasant commune, he was rewarded to him by the leaders as a model worker. Now he He still carries it to make tea every day, the tea stains have accumulated thickly, and he still doesn't let people wash his cup. I didn't expect to see more than a dozen in the host's house. Your family is really nostalgic.
Some of these enamel cups have cracks due to accidental bumping, and a few handles have been dented, but it does not affect the use. These quilts are filled with seasoning water such as soy sauce, wine, oyster juice, etc., and they can be shoveled directly when in use. Spoon and scoop, save a lot of time.
Many restaurants do that, but there are not many such utensils like this one that still have such a strong sense of age.
"These are all left by my grandfather. He worked as a chef at the Xijiang Youlian State-owned Hotel back then. His unit would send out some pots and pans every year. The family couldn't run out of them. Later, when my father opened a restaurant, he just brought them all. Use it."
Su Aobai inadvertently revealed his family history as a chef, and a few tourists who had just entered the live broadcast room just overheard his words.
[Longfor Department Store]: Xijiang Youlian State-run Hotel? Coincidentally, I am also from Xijiang, but when I am sensible, the state-run restaurants will either close down or be restructured, but I heard my dad mention that the chefs of the state-run restaurants near the Union Department Store were the most authentic. Not only can he cook local dishes, but also other cuisines at his fingertips. The anchor said that he is the descendant of that chef, did he really lie?
Those who were able to become chefs in state-run restaurants back then had to have strong connections or strong skills. Obviously, the one at Youlian State-run Hotel was the latter.
With such a capable chef, his descendants will work in this big kitchen? It should have been invited away by the star hotel of the restaurant.
Su Aobai didn't answer the audience's doubts first, but spoke on his own.
"My dad is the only one in our family who has learned some cooking skills from my grandfather. When I come here, he will memorize a few recipes. I don't have any serious skills, but it doesn't matter. It's my dad who will teach you how to cook later. , I won’t mistake my son.”
With that said, the old man came back.
【2333】: Hahahaha, did the old man get a haircut while washing his face?
[Chicken Pecking Rice]: Why do you think the old man is a little cute?
It turned out that Su Quangen not only washed his face, applied his old lady's face cream, but also wet his comb with water, and combed his silver hair back neatly, just like Zhou Runfa's hairstyle in God of Gamblers.
"Dad, why did you get a hairstyle? You have to wear a kitchen hat when you cook later, so you can't see anything?"
Su Aobai asked suspiciously.
The old man was walking in steadily at first, but he staggered when he heard his son's reminder, and almost didn't fall.
He steadied himself and put the chef's round hat on his carefully combed hairstyle. Thankfully, he also tried to comb the top few hairs to prevent the camera from capturing his gradually balding head.
"...Just now, didn't you take the picture?"
The old man had a straight face, and put on a mask to prevent spittle from splashing. He hesitated for a while, and finally couldn't help but speak.
[Jedi King]: I didn't see it
【2333】: I didn't see it
[Little Rabbit]: I saw it
[Jedi King]: In front, you broke the formation, the old man is so cute, why don't you save some face for others?
[Little Rabbit]: OK, I didn’t see it
Of course, there are more barrages of all kinds hahaha. The old man in front of him is really interesting. Many people decided to stay in this live broadcast room because of this awkward old man.
"No, I just started shooting."
Su Aobai told the old man a white lie.
Hearing this, Su Quangen let out a long breath. Now that he was shouldering the burden of being an idol, he straightened his rolled-up sleeves, straightened his clothes, and faced the camera, showing a stiff yet polite standard smile.
"Is it time to start shooting now, what should I do?"
The old man panicked, facing a pile of ingredients, he didn't know what to do.
"You don't have to worry about me, what you did in the past, you still do it now, just, when you prepare the ingredients, talk about what these are and how to deal with them, mainly to explain to the audience in front of the camera."
Su Aobai waved to the old man to calm him down.
【2333】: That's right, leave me alone, I didn't see anything
[Little Rabbit]: That’s right, don’t worry about me, I didn’t see anything
He glanced at the barrage, and everyone lined up neatly.
Tsk, what a loss.
Fortunately, the old man couldn't see it, so he began to prepare the ingredients for making glutinous rice chicken as his son said. At first, he was a little stumbled when speaking, but later he got used to it, and it became a lot more natural all of a sudden.
He let himself ignore that he was shooting a video, just like his father taught him how to cook, and he also regarded this time as teaching his son.
"The most important thing about glutinous rice chicken is the glutinous rice and the lotus leaves that wrap the glutinous rice."
Su Quangen took out a few dried lotus leaves from the storage cabinet.
"Glutinous rice needs to be soaked four hours in advance. After the glutinous rice is soaked thoroughly, it is picked up and dried, and spread in a steamer with a white cloth. After the water is finished, the rice should be stirred and turned. The time of soaking before and the amount of water sprinkled in the middle are very important. It is the most suitable ratio to steam a catty of rice into a catty of rice. This kind of glutinous rice has the best taste and is not hard. Not too sticky either.”
These are the formulas that Mr. Su taught Su Quangen.
"The rice has been soaked for more than an hour in advance, and it needs to be soaked for a while. Let's take a look at the lotus leaves first. The leaves used to make glutinous rice and chicken are best dried in the year. The fragrance of the leaves is weaker, and these dried lotus leaves should be soaked in hot water at about 85 degrees until soft, and the soaking time should not be too long, because the fragrance of the lotus leaves will be lost too much."
As he spoke, he put the lotus leaf aside, because it was not yet time to soak it, as he said during the explanation, the soaking time would be too long.
Su Aobai occasionally took some close-up photos, but didn't interrupt.
Mr. Su does have real skills, and the techniques he taught his son are all correct.
Su Quangen began to prepare the ingredients.
Soaked shiitake mushrooms and dried shrimps are cut into cubes, and the previously cut chicken cubes are marinated with soy sauce, sugar and some pepper powder. In addition, there are diced radish, corn kernels, green beans and other accessories.
There are many ways to make glutinous rice and chicken stuffing, which can be adjusted according to everyone's taste.
Su Quangen held a rough Chinese kitchen knife in his hand, pressed the carrot stick with one hand, raised the knife and dropped it, almost only afterimages remained in the camera, and soon, the carrot sticks turned into shredded radish, and the shredded radish turned into diced radish, all of which were whole. Neat and almost the same size.
Such practice makes perfect knife skills in the hands of the vast majority of the audience, who can only shout 666
Su Aobai noticed that the number of viewers in the live broadcast room has risen to more than 800 people, and these people have basically stayed in the live broadcast room. For a new anchor who has just started live broadcast for a short time, it is already a good start up.
Su Quangen was probably a little excited, and while chopping vegetables, he also had the idea of showing off.
"This lotus leaf rice has a long history. Qu Dajun said in "Guangdong Xinyu. Volume 14. Food Language. Zhufan". Changle people steamed it with fragrant cinnamon leaves. It is fragrant outside and inside. Nan coconut flour is rice, called coconut cream rice. It can be seen that the cooking of this purse rice is varied, but the purse rice is a little different from the glutinous rice we make now. The rice is steamed in advance, so the taste is more refreshing and soft, and it is not as sticky as the rice dumplings made of ordinary glutinous rice."
He also showed off his cultural background, but in fact, he only learned these things after listening to the old man at home.
But the audience didn't know. After listening to the old man dragging a historical excerpt, he suddenly felt that the old man in front of him was really hiding something.
"Prepare the ingredients first, and when the glutinous rice is ready to be steamed in the pot, let's fry the meat stuffing."
Su Quangen looked at the time, it was almost half past ten, and the glutinous rice needed to be soaked for another hour.
"Here's a guest, a Dongpo mutton, a fried chicken with dried beans, and any green leafy vegetables."
The first customer for today's lunch came a little early, and Su Quangen was also a little anxious. The glutinous rice can't be made yet, so the guests in the live broadcast room can't be kept waiting.
He simply pretended that his son who was holding the cloud platform didn't exist, and he was busy as usual, and when he remembered it occasionally, he explained a few words about his approach.
"Dad, add some star anise."
"Dad, isn't there too little broth in the stewed mutton? Add a little more."
"Dad, is the fried chicken with dried beans overheated? The skin of the chicken is burnt."
When he didn't speak, Su Aobai started to interrupt, and not only did he grow a mouth, but he also grew hands. Sometimes Su Quan didn't listen to him at all, so he grabbed the seasoning and sprinkled it into the pot by himself.
[2333]: Hahaha, anchor, don't make trouble for your father, and you don't know how to cook, what if you make customers think that there are too many dishes to eat?
[Little Rabbit]: I seem to know the reason why the grandfather is a famous chef, but now there is only such a big small restaurant in the family, because he gave birth to a son who can't cook, but likes to point fingers.
[Jedi King]: The anchor follows me, and I like to yell at my teammates, and then I am the fastest to land in a box. We are also so good, but so confident
This barrage flew over, and then filled the screen hahahaha.
In this regard, Su Aobai only maintains a sense of mystery of a master. Anyway, he is not on the scene now. People watching the live broadcast can only see his hand that is ready to move at any time, and the old man wants to blow him out, but there is nothing he can do about it. expression.
The father and son have a sense of humor that others don't have. Watching the old man cook repeatedly and wrestle with the hand that has to go to the pot to refill the seasoning from time to time, they are not bored.
After the first pot of Dongpo mutton was stewed, Su Quangen took out a small piece with clean chopsticks.
Before, my son added a lot of messy seasonings to it, and poured some bone broth into it while he was not paying attention. After the cooking was over, but this time there was no paste. It was a bit dry, so he took a piece and tasted it. If the taste of the dish was not right, he could not serve it to the guests.
In the live broadcast room, Su Aobai had already pointed the camera at the pot of Dongpo mutton.
The mutton is still steaming hot. Potatoes, carrots and mutton are all cut into large pieces. After the soup is boiled dry, it becomes a slightly thick brown gravy that is wrapped around the ingredients. Suquangen is sprinkled with a handful of chopped green onions at the end, giving it a green color. It shocks people's senses, and the rising heat seems to have the fragrance of green onions.
The mutton was deep-fried beforehand, and even the subsequent stewing did not destroy its crispy, fragrant and soft taste. Su Quangen swallowed the mutton in his mouth, and then looked deeply at his son.
Tastes better than anything he's ever made!
The smell of mutton is almost gone, and the heat is well controlled. The skin of the mutton is slightly crispy, tough but not rotten.
[Food Observer]: It looks delicious.
【2333】: woo woo woo, hungry
Su Quangen called his wife and brought out the cooked dishes.
[Longhu Department Store]: What's going on, the anchor who claims to know how to cook has added so many messy seasonings to it, can this dish still taste good, and serve this kind of dish to guests?
[Chicken Pecking Rice]: In fact, if you look carefully, what the anchor adds are just some basic seasonings, which don’t affect the taste too much. The appearance of this dish is pretty good, and the old man tasted it. It's unpalatable, how could he bring it up and smash his own signboard?
[2333]: I also think that the taste should not have much influence, but if there is no host to make trouble, the old man's craftsmanship will definitely maximize the value of these ingredients, which may be the dish that was originally scored seven or eight points, because the addition of a vegetable chicken, the reduction A point or two.
They are all some basic seasonings. In fact, most of the time when I cook at home, I put down the seasonings based on experience, because the amount of cooking will change every time, it is difficult to achieve precise control, as long as it is not excessively put With the addition of a certain kind of seasoning, the taste of the stir-fry does not change much. It is slightly saltier and lighter, and the tongue may not really be able to taste it.
They feel that the anchor's behavior may be for the broadcast effect, and the little things he added will not affect the final taste of the dishes at all.
As a result, the subsequent barrage began to go wrong. Except for a few who accused them of being irresponsible to customers, most of them left messages-Stop it.
Afterwards, more and more customers came to the restaurant to order food, and Su Quangen could only suppress his doubts to the bottom of his heart.
One time may be a coincidence, two or three times?
Does his son really know how to cook?
The author has something to say:
On the clip today, the update is a bit late, and there are only so many. I will start to update more tomorrow. Thanks for voting or irrigation for me during 2021-05-3121:50:25~2021-06-0123:56:08 Little angel of nutrient solution~
Thanks to the little angel who threw the grenade: 436986451;
Thanks to the little angels who threw mines: Xiaomian and Liuguang;
Thanks to the little angels of irrigation nutrient solution: 2609573730 bottles; Quan Mengmeng 19 bottles; Ra15 bottles; (???_??)? 1 bottle;
Thank you very much for your support, I will continue to work hard!