"Your name is Liu Peng?"

Shen Feng looked at the ordinary fresh graduates in front of him, two colleges, and his resume said that he was proficient in photography and special effects post-production?

Liu Peng also looked at the boss in front of him who was about the same age as himself, wearing a brand-name suit, driving a BMW 7 Series, and looking like a standard rich second generation.

Shen Feng put down his resume and asked straight to the point: "Will you be able to take pictures?"

"Yes!"

"Will it be a video clip?"

"Yes!"

"Is there a problem with the basic salary of 6,000 during the probation period and 9,000 in March?"

"Nope!"

"Can you go to work now?"

"Huh?"

Shen Feng stood up, took out the DV, handed it to Liu Peng, who was full of confusion, and said, "Ah, what?"

"Our company's main MCN, if you don't know how to Baidu yourself, follow me now!"

Driving with Liu Peng, Zhao Keren just got in the car and said directly: "GOGOGO, this gourmand has done his homework overnight, today's goal is Donglaishun, and a private room has been booked, the main store of Dong'an Market in Wangfujing." ”

Suddenly I noticed that there was an extra person behind me, and I was curious: "What the hell is this?"

"His name is Liu Peng, and he will be your cameraman in the future. Shen Feng scolded with a smile: "The later video will also be handed over to him, and you will concentrate on preparing your homework in the future." ”

"Really?" Ke'er's eyes lit up, she looked up and down, and took the initiative to stretch out her hand and said: "I am the gourmand Zhao Keer, you will call me Sister Ke'er in the future, and follow my sister to ensure that your kid eats and drinks spicy!"

Liu Peng was stunned again, is it too late to get out of the car now?

It was only eleven o'clock at the door of the store, and the car was already full, but fortunately the location was determined in advance, otherwise it would not be possible to eat.

Entering the private room, Zhao Keer picked up the menu, turned on the chicken blood mode and said: "Upper brain, loin, grinding crotch, two plates of ...... each"

"Ingot meat, cucumber strips, each on a plate ......"

The shopkeeper knew that it was a glutton as soon as he heard it, and took the initiative to recommend: "The big three forks and the small three forks that just entered the store today, do you want to try them?"

Zhao Keer's eyes lit up, and she said excitedly: "Good luck, two sets each!"

Shen Feng enjoyed it, and said that if he didn't go crazy, he wouldn't survive, and what he wanted was this state.

It is worthy of being a time-honored brand, and the bright copper pot on the light table is like an antique, with thick pulp, and it is definitely a cultural relic.

Zhao Ke'er saw that Liu Peng was a little restrained, and said with a smile: "I'll eat and broadcast later, you can shoot well, and Boss Shen will take care of everything." ”

Soon a plate was served on the table, and when the shopkeeper left, Liu Peng hurriedly took his place, and the camera was aimed at Ke'er.

"Hello everyone, today Keer will take you to explore the time-honored brand Donglaishun, if you want to eat the most authentic copper pot brush meat, what franchise store must not go, come directly to Wangfujing main store!"

"This plate is the so-called sheep brain, located at the back of the sheep's neck, the tender and lean meat is wrapped in a circle of white fat, which is highly recognizable, and the taste is tender after shabu-shabu. ”

"This is the tenderloin, located on the back side of the sheep's backbone, with slender flesh and long fibers, almost no oil splashes, and a dry taste. ”

"The grinding crotch is located on the buttocks of the sheep, and the ratio of fat to lean is three to seven, which makes it fat and soft to eat. Ingot meat is lamb tendon, lean meat, chewing is full of toughness. ”

"Cucumber strips are treasures, and the inside of the hind legs of the lamb, although they are almost all lean, the taste is the most tender, and they melt in the mouth. ”

"The small triadon is located above the front legs, fat and thin, fat and moist, thin and tough, rich in layering. ”

"The big three prongs are above the hind legs, and the proportion of fat meat is very large, and the taste is fatty. ”

Shen Feng watched Liu Peng shoot from the side, since he was selected by the golden finger, there must be something extraordinary, right?

Zhao Keer finished counting and sighed: "It is worthy of being a century-old store." The best lamb should be lean and fat, and there are very few parts like cucumber strips that are still lean and tender. ”

"When the meat cutter goes under the knife, he must adjust it according to the condition of each piece of mutton, and cut the mutton with the best taste according to the texture distribution of the meat. ”

"Now those so-called mutton slices sliced by the machine, no matter what the part, are all shaved into thin slices, and the meat tissue is all destroyed by the machine, and the pot will never be formed!"

picked up a plate of cucumber strips and showed it to the camera: "Donglai cut fresh mutton, treat the blood water in advance, when the master goes to the knife, if the blade is hung with blood water, the mutton will definitely not be even." ”

"The mutton that has faded out of blood and water will not dissolve the blood water if it is put on the plate for a long time, and there is no sour smell and no foam after it is put into the pot. ”

After speaking, he raised it high, and turned the plate over suddenly, and the meat was firmly stuck to the plate, hanging in the air, and not dripping!

"See?"

"The jargon is called a standing plate, but where the mutton is cut by the machine, often the blood water is not drained and put in the refrigerator, and after thawing, a pool of blood water is precipitated, and the mutton is put to room temperature, there must be an unpleasant sour smell. ”

"The hand-cut lamb has to be thick so that the gravy can be locked in it. The texture fibers can also retain coherence, and they will not loosely break when blanched. ”

"You see, especially the upper brain, it is not cut according to the texture at all, and the extremely thin piece of the upper brain is put into the pot and you can't find it for a second!"

Pick up a piece, gently put it into the copper pot, the boiling water is boiling, just four or five seconds, put it in the mouth, the mutton turns into soup, and the tip of the tongue is scalded and said loudly: "Enjoyable!"

"You guys look at this pot of clear soup!"

motioned to Liu Peng to give a close-up shot, and swore that "good mutton, soaked for an hour, there is no foam." Inferior quality mutton, after entering the water, the pot surface is immediately piled up with a layer of dark gray foam, and the more you boil, the thicker the foam, the higher the purine, and the taste is not refreshing. ”

I tasted it again and exclaimed: "It is worthy of the mutton outside the mouth, and the texture and the clear soup complement each other." From Zhangjiakou to Jining, the mutton in that area is rich in intramuscular fat, and the intermuscular fat is suitable, which can be called long-lasting, tender and juicy. ”

"Legend has it that in the early years, all the exquisite old restaurants have special sheep masters, and they go to Inner Mongolia and the sheep breeding base outside the mouth to select in the summer, and then transport them to the surrounding areas of the capital, and then fatten them after a month. ”

"It was almost in the tenth month of the lunar calendar that these shops engaged in the business of shabu mutton and roast beef began to flourish and were busy until March of the following year. ”

"Most of the mutton is selected for about two years, and 80-90 catties is the best. But to be honest, as long as it is not fat, fishy or old, and the taste is fat and tender. ”

"As for the choice of parts, it depends on your taste, eat thin and choose the big three forks on the hind legs, eat fat and tender and choose the upper brain of the back of the neck, eat crispy and tender texture, and the cucumber strips on the hind legs ......"

Shen Feng looked at Zhao Keer's selfless state, professionalism is only one aspect, the main thing is the love for food from the bones, which is very infectious.

After another short day, Douyin fans have reached 450,000, and they are still fermenting. The platform has its own algorithm, as long as the video content open rate exceeds 80%, and there are fixed forwards and likes, it can be locked by the system for the next round of official recommendations.

In other words, the higher the quality of the content, the more people can see it, and the more influential it is.