Zhen Huizhi is a food anchor.

It's a store anchor.

Every two or three days, he takes his black card camera and walks the streets and alleys to introduce fans to the kind of delicious and affordable food.

After going back and forth, he became an Internet celebrity with millions of followers.

At this moment, Zhen Hui looked at the camera, he smiled bitterly and said: "I ate alone and ordered four of the most ordinary dishes, more than 600 yuan, do you say it is expensive?" It's not expensive, but it's not cost-effective. ”

With that, he grabbed his camera and walked around the restaurant.

To say that the decoration of this restaurant is really worthy of the grade of a five-star luxury hotel.

The exquisite decoration, luxurious lighting, and marble flooring can faintly see the human figure. However, Zhen Huizhi also discovered a phenomenon, that is, in this restaurant with a size of three or four hundred square meters, he was the only guest.

It made him a little incredible.

If you go to a playground, or take a plane or a cruise, it is a very fortunate thing to encounter this kind of situation where no one is around.

But this is a meal at a restaurant.

People have a common nature, and they like to squeeze into crowded places when eating.

The two restaurants are open side by side, even if the taste, price and service are exactly the same, but as long as one side is overcrowded, there is no table of customers on the other side.

In this case, even if there is a queue, people will wait for the full seat.

Because, people have to be lively when eating.

The more people there are, the better your appetite will be.

Sitting in the store, surrounded by people, there are noisy voices everywhere, some people are laughing, some people are chatting, some people are drinking and punching.

In such an environment, a person's appetite is much better than eating alone.

Therefore, looking at the empty hall except for himself and the waiter, Zhen Hui felt that this really could not arouse people's interest in eating.

After sitting down again, he spoke to the camera head and said what was on his mind:

"I took a turn just now, do you know what the most intuitive feeling is here, it's cold, not angry at all, it doesn't feel like a place to eat, no matter how beautifully he decorates, I feel a little bit worse."

As he was talking, the first dish that Zhen Hui ordered came up.

Kung Pao hibiscus shrimp.

It's actually an innovative dish.

It is an improvement on the basis of Kung Pao Chicken.

Fresh shrimp mixed with egg whites, add a little milk to it, stir-fry in the oil pan, the egg whites are wrapped in the shrimps, and the taste is slightly sweet.

The shrimp are shaped like a cloud, and when they are cooked, the meat inside is slightly red.

From a distance, it looks like a blooming hibiscus flower.

The name of Kung Pao Hibiscus shrimp also comes from this.

After the pot is cooked, the shrimp meat is covered with soup, the meat is crisp and tender, the outer layer of protein absorbs the flavor of the sauce, and the peanuts that have passed the oil are also sour and spicy in the mouth.

Zhen Hui held it in other places, and he also ate this hibiscus shrimp.

Except that the taste is a little different from Kung Pao Chicken, the taste is really the same. Sweet and sour is spicy, which is the characteristic of this dish.

The reason why Zhen Huizhi ordered this dish was because he wanted to see what the difference between such a home-cooked dish made in this expensive hotel was different from what he usually ate.

Out of habit, Zhen Huizhi did not immediately put down his chopsticks to taste the dish when he saw the dish in front of him.

Instead, he picked up his own camera and started filming the freshly served dish from all angles.

The color of the Kung Pao hibiscus shrimp is very bright.

The red color is dark red and shiny after the dried chili peppers are broken and exploded in the oil pan; The green and white are the shallots cut into sections, which are stir-fried and bitten down, and the taste is very layered; The yellow color is the fried peanuts, which is a perfect match for Kung Pao dishes, and because of it, Kung Pao dishes have become a delicacy for drinking wine.

There are not many dishes, but the plates are huge.

The small amount of food was placed on a plate with gold edges, and the chef carefully arranged a shape, in the blank space of the plate, decorated with a flower, and a little rosemary on the left and right of the flower.

Let this Kung Pao shrimp look more like a work of art.

Zhen Huizhi knows that most of the dishes in this kind of star-rated hotel are in this style, no matter what taste and texture they eat, visually, they will always catch the attention of diners first.

At a glance, people can't take their eyes off it.

Zhen Hui has been an Internet celebrity for two years, and he already has a very clear idea of how to shoot food.

He knows how to move the camera and how to change the shooting angle, so that a very ordinary-looking dish can look appetizing and make the audience in front of the screen salivate.

Zhen Huizhi's ability to attract millions of fans also has a lot to do with his "technology".

After filming this dish, Zhen Huizhi put the camera in front of him again, and after adjusting the angle, he picked up the chopsticks for the camera: "As a five-star hotel, make a Kung Pao Hibiscus shrimp, this dish From my current observation, except for a little special on the plating, there seems to be no difference in anything else." ”

After a pause, he picked up a piece of shrimp: "Kung Pao shrimp, a friend who often watches my show, I believe that I have also seen me eat this dish in other restaurants before, just now I specially ordered such a dish, this is a very common and home-cooked dish, let's try it now, see what is the difference between the shrimp made in this big hotel and other small restaurants?" ”

With two years of shooting experience, Zhen Hui's movements and words in front of the camera are very natural and easy.

Seeing that the shrimp was placed in front of the camera, I showed it to everyone after focusing:

"Look at this shrimp, it's very big, and the color is reddish, what is the meat quality, I'll taste it first."

As he spoke, he put the shrimp in his mouth and began to taste it.

To Zhen Hui's surprise, this mouthful of things had just been taken in his stomach, and the taste amazed him.

The general home-style Kung Pao dish series has a fresh, spicy, sweet and sour taste, and the taste is relatively strong, but the difference between each store is not very big.

But as soon as this hibiscus shrimp was eaten, in addition to the elastic taste of the shrimp meat, Zhen Huizhi also tasted a strong tangerine peel flavor.

It's not uncommon to add tangerine peel to kung pao dishes.

But this taste is good, although it adds tangerine peel to increase the sweet taste of tangerine peel, but there is no astringency of tangerine peel, and the taste of balsamic vinegar rises again.

According to Zhen Huizhi's experience, this balsamic vinegar should be specially brewed.

Although Zhen Hui is not clear about the method, only this kind of pure grain is brewed with balsamic vinegar, which can perfectly avoid the astringency of tangerine peel.

The price of hibiscus shrimp is 238, Zhen Huizhi nodded, this is indeed a taste that cannot be eaten outside......