"Your name is Liu Peng?"

Chen Feng looked at the ordinary fresh graduates in front of him, a second-tier university, and his resume said that he was proficient in photography and special effects later?

Liu Peng also looked at the boss in front of him who was about the same age as him, with a famous brand suit, a BMW 7 Series, and a standard rich second-generation.

"Chen Feng put down his resume and asked straight to the point: "Can you take a camera?"

"meeting!"

"Can you edit the video?"

"meeting!"

"The basic salary during the probation period is 6,000, and is there any problem if you turn to a regular salary of 9,000 in March?"

"No!"

"Can you go to work now?"

"ah?"

Chen Feng stood up, took out the DV, handed it to Liu Peng, who was confused and said, "What?"

"Our company is the mainstay. If you don't know how to use Baidu, come with me now!"

When he drove with Liu Peng, Zhao Keren just got on the bus and said directly: "GOGOGO, this foodie has done her homework overnight. Today, she has set up a private room and Wangfujing Dong'an Market Main Store."

Suddenly he found that there was another person behind him and said curiously: "What the hell is this?"

"His name is Liu Peng, and he will be your camera follower in the future." Chen Feng cursed with a smile: "Leave the post video to him, and you can concentrate on preparing your homework in the future."

"Really?" Ke'er's eyes glowed. After looking up and down, he stretched out his hand and said, "I am the gourmet Zhao Ke'er. From now on, you can call me Sister Ke'er and follow me to make sure you are delicious and spicy!"

Liu Peng was confused again. Is it still too late to get off the car now?

It was only 11 o'clock when I arrived at the entrance of the store, and the car was already full. Fortunately, I set the location in advance, otherwise I wouldn't have enough food.

Entering the private room, Zhao Keer picked up the menu, turned on the chicken-beating mode and said: "Put the brain, tenderloin, grind the crotch, two plates each..."

"Organese meat, cucumber strips, one plate each..."

The waiter knew it was a gourmet when he heard it, and he recommended it on his own: "Do you want to try the big three-pointed small three-pointed one that I just entered the store today?"

Zhao Keer's eyes lit up and she said excitedly: "I'm lucky, I'll have two games each!"

Chen Feng enjoys his success, and even says that he will not survive without being crazy. This is the state he wants.

It is worthy of being an old brand. The copper pot with bright tiles on the table is like an antique with thick patina. It will definitely be a cultural relic in a few hundred years.

Seeing that Liu Peng was a little restrained, Zhao Keer smiled and said, "I'll eat the broadcast first later. You can shoot it well, and you can do everything. Boss Shen will take care of his fullness."

Soon, plates were served. When the waiter left, Liu Peng quickly took his seat and pointed the camera at Keer.

"Hello everyone, today Ke'er will take you to explore the old brand Donglaishun. If you want to eat the most authentic copper pot and brush meat, you must not go to any franchise store. Just come to the Wangfujing main store!"

"This plate is called the so-called lamb brain, located behind the sheep's neck. The tender and lean meat is wrapped in a circle of white fat oil, with high recognition and a plump taste after scalding."

"This is a tenderloin, located on the back of the sheep's spine, with slender fleshy fibers, almost no oily flowers, and a dry texture."

"The grinding crotch is located on the buttocks of the sheep. The ratio of fat and lean is three to seven. It tastes fat and tender and soft. Yuanbao meat is the tendon of the sheep, and it is mostly lean meat, and it is very tough to chew."

"The cucumber strips are a treasure. Although the inner side of the hind legs of the sheep are almost lean, the taste is the tenderest and melts in the mouth."

"The small triple is located above the front leg, with fat and thinness, fat and smoothness, and layered."

"The big three-pointed one is above the hind legs. The fat meat has a large proportion and has a fat taste."

Chen Feng watched Liu Peng’s shooting from the side. Since he was selected by Golden Finger, there must be something extraordinary, right?

After taking stock of the items, Zhao Keer sighed: "It is worthy of being a century-old restaurant. The best mutton should be more thin and fat. There are very few parts like cucumber strips that are thin and still tender."

"When the meat-cutter puts a knife, he must make adjustments according to the situation of each piece of mutton, and according to the texture of the meat, cut the mutton with the best outlet feel."

"Now the so-called lamb slices washed out by machines are all thinly sliced ​​no matter what part of them. The meat tissue is completely destroyed by the machine, and the pot will definitely be dispersed and cannot be formed!"

He picked up a plate of cucumber strips and showed it to the camera: "Donglai cut fresh mutton, and the blood was cleaned in advance. When the master cut the knife, if blood was hanging on the blade, the mutton would definitely not be sliced."

"The mutton with all the blood is left untie, and no matter how long it is left in the plate, it will not precipitate the bleeding water. It smells like there is no sour smell, and there will be no foam after it is put into the pot."

After saying that, he raised his plate and turned it over. The meat was firmly stuck to the plate, hanging without falling, and the water was not seen!

"See?"

"The jargon is called a stub. Any mutton cut by a machine is often placed in the refrigerator without draining the blood. After thawing, a pool of blood precipitates. Put the mutton to room temperature, and there will definitely be an unpleasant sour smell."

"The mutton must be cut by hand, and the gravy can be locked in it. The texture fibers can also retain coherence, and it will not be loose and broken when it is dried in the pot."

"You see, especially the upper brain, it is not cut according to the texture and texture. It is extremely thin to the upper brain. After rinsing it into the pot, you can't find it in a second!"

Pick up a piece, gently put it into a copper pot, boiling water, boiling water, in just four or five seconds, put it in your mouth, the mutton turned into soup, scalding on the tip of your tongue, and shouted: "It's satisfying!"

"You guys are optimistic about this pot of clear soup!"

He signaled Liu Peng to give a close-up shot and sweared: "Good mutton, rinse it for an hour, and there is no foam. After the low-quality mutton is put into water, a layer of dark gray foam will immediately pile up on the pot noodles. The more you cook the foam, the thicker it will be, the higher the purine, and the unpleasant taste."

I tasted it again and exclaimed: "It is worthy of being the mutton outside the mouth, and the texture complements the clear soup. From Zhangjiakou to Jining, the mutton in that area has rich in muscle fat and suitable inter-muscular fat. It can be said that it will never grow old for a long time, tender and juicy."

"It is said that in the early years, all the old restaurants that paid attention to were specially selected for sheep masters. On summer days, they went to the Hekou sheep farming base in Inner Mongolia and outside the mouth to choose, and then transported them to the surroundings of the capital, and then fattened after one month."

"Around October of the lunar calendar, these shops that make mutton hotpot roast beef business 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 pounds are the best. But to be honest, as long as it is not smelly, fishy, ​​and old, the taste is fat and tender."

"As for the choice of parts, it depends on your taste. If you eat thinner and choose a big hind legs, eat fat and tender and choose a top brain on the back of the neck, eat crispy and tender taste, and cucumber strips on the hind legs..."

Shen Feng looked at Zhao Keer's selfless state. Professionalism was only one aspect, mainly because of his love for food from the bottom of his bones, which was extremely infectious.

After just one day, Douyin fans have reached 450,000, and they are still fermenting. The platform has its own algorithm. As long as the video content opens more than 80%, and there are fixed forwarding and likes, it can be locked by the system and the next round of official recommendations will be made.

In other words, the better the content, the more people you can see, and the more influence you have.
Chapter completed!