For Xu Zhuo, it was somewhat reluctant to let him take pictures.

It's not that the shooting is bad, it's mainly that since he took a picture of Yu Keke and overturned, he has a little psychological shadow.

In addition, Yu Coco's level of photography is also good, so this kind of thing is generally done by Yu Coco.

At this time, the old man asked him to help take pictures, Xu Zhuo originally wanted to try it hard, but after taking two photos, he chose to give up.

Because there is a soft light in the study, and the handwriting on the manuscript paper needs to be taken closely, and the focus must be aligned.

After Xu Zhuo started his work, he found that it was not as simple as he imagined, so he used the skills he was usually best at dealing with this kind of thing......

Call your daughter-in-law.

"Coco, you can help our grandfather take a picture of the manuscript he wrote. ”

Yu Coco had a card camera in his bag, and when he heard that he was going to take pictures, he came with the camera.

But after seeing the old man's manuscript, the girl was immediately surprised: "Wow, this character is too beautiful, isn't it?"

After speaking, she took out the posture of taking pictures of artworks, put the manuscripts under the headlamp in the living room, and also took a mirror as a reflector, and photographed the manuscripts one by one.

After the shooting, it is not finished, and it is modified and beautified one by one, so that these photos look beautiful, and even more than the original.

After finishing all this, Yu Keke turned on the computer at home and made a simple slideshow video of these photos.

In this way, the video + photo pretending to be props made the old man particularly excited.

didn't wait for the two to say goodbye and leave, he rushed to the group, and also put an emoji like garbage in the audience, arrogant like a villain in a film and television drama.

Regarding the grievances and hatred of the older generation, Xu Zhuo didn't care much about it.

Anyway, as long as they don't fight, as juniors, they can't mix more.

After returning home, Yu Keke was still looking at the photos she took, and the more she looked at it, the more she liked it.

While reading it, I sighed that the old man's beautiful hand, if he helped medical students write love letters, it would be absolutely invincible.

Looking at it, she became interested in the braised prawns written on it.

"Tomorrow you can make me this braised prawn, okay? It looks delicious." ”

Xu Zhuo didn't really want to do it, because he felt that eating oil stew was not as enjoyable as blanching.

But Yu Keke didn't give up: "Grandpa Xu wrote in detail, and said that this shrimp is definitely better than boiled shrimp, don't you know how to make it?"

As soon as she said this, Xu Zhuo became energetic.

"Okay, okay, since you say so, then let's eat braised prawns at noon tomorrow, so that you can taste my craftsmanship." ”

Braised prawns in oil should use relatively large prawns, preferably the kind that are palm-length, so that the prawns are more delicious when stewed.

If it's a general Jiwei shrimp, it's a little less meaningful.

After all, the size is different, and the taste and texture of eating are also different.

In order to be able to buy good prawns, and in order not to get up early, Xu Zhuo wisely called Chen Guifang and told her that she would use ten catties of prawns at noon tomorrow and asked her to help buy some.

Chen Guifang was originally a little reluctant, but as soon as she heard that Yu Keke wanted to eat, she immediately promised that she would not delay tomorrow's lunch.

At almost ten o'clock in the morning of the next day, Chen Guifang parked the car at the door of the Sifang Restaurant, opened the trunk, waved at the security guard at the door, and a whole box of prawns was sent to the back kitchen of the Sifang Restaurant.

Chen Guifang followed behind the security guard and said to Xu Zhuo: "This morning, Weihai sent a whole box of large prawns, you can do what you want, I won't go back at noon today, I will have a meal with Coco here." ”

If you want to eat, you can say it clearly, as for such a roundabout?

Xu Zhuo secretly complained in his heart, and then poured these chilled prawns into the water and began to clean, and by the way, he began to trim the prawns with scissors.

To make braised prawns, you need to overoil the prawns, so you need to trim the prawns first.

For example, shrimp legs, shrimp guns, and shrimp whiskers are not fried when they are too oily, making the dish full of bitterness.

In addition, the back of the shrimp must also be cut, which can make the shrimp meat more flavorful, and it is also convenient to remove the shrimp line, making the dish taste better and more hygienic and safe.

In addition, in the shrimp head, the stomach pouch of the shrimp also needs to be removed to prevent the dirt inside from entering the pot after cooking, which will affect the texture and taste of the dish.

There are more prawns today, and Xu Zhuo didn't use them up, but divided some and sent them to the old lady's house.

It's usually hard to find such a good ingredient, so everyone tries it.

In addition, the bear cub eats small dried fish every day, and it is time to change the taste and taste the taste of prawns.

Among the many cooking methods of Lu cuisine, oil stew as a branch of stewed dishes, there are not many dishes, and there are only a few dishes such as braised prawns, braised bamboo shoots, braised pork ribs, braised mushrooms, etc.

Compared with other dishes, braised prawns are the representative of braised vegetables.

Oil stew is a cooking method that uses seasoning oil and sauce to make a dish.

The amount of soup added during simmering is less than that of other simmering methods, and the simmering time is shorter, and the method of stir-frying or frying is generally used.

Oil stew requires that the raw materials are fresh and tender and easy to cook, and the color of the finished dish is light red and oily.

This oil stew is different from the oil stewed crayfish that has become more popular in recent years.

In addition to the prawns, the other ingredients of this dish are very simple, mainly green onions, ginger, garlic, cooked white sesame seeds, salt, sugar, balsamic vinegar, light soy sauce, cooking wine, stock and other condiments.

The method is also relatively simple, except for certain requirements for the heat, there is nothing difficult in other steps.

Xu Zhuo trimmed the prawns one by one, and changed the green onions, ginger and garlic to the knife.

Finely slice the green onion and ginger and mince the garlic.

When he was ready, it was almost eleven o'clock, and he set up the wok and began to make it.

After the pot was hot, Xu Zhuo dug some out of the basin with lard and poured it into the pot.

For this dish to be delicious, lard is an essential ingredient.

Making prawns with lard can make the prawns more fragrant, more oily, and more delicious.

After the oil is hot, Xu Zhuo puts the shredded green onion and ginger in it and stir-fry it twice, after stir-frying the fragrance, pour the prepared prawns into it, put the prawns against the bottom of the pot with a spoon, and let the hot oil in the pot fry slowly.

When the color of the prawns gradually turns red, turn the prawns over and continue frying.

At this time, you can use a spoon to press the shrimp head one by one to let the shrimp brain and shrimp paste flow out, so that with hot oil, not only the shrimp umami is stronger, but also can make the lard in the pot turn a beautiful red.

When the prawns turn red on both sides and the shrimp shell has a crispy sound, it means that the prawns are medium-rare and ready for the next step.

This step is the most important step in making braised prawns in oil - stewing.