Live broadcast of antique picking and leakage, start with 10,000 times profit

"oops. I can not make it. My heart can't take it anymore. I need to take medicine quickly."

"Damn it...it's really easy to make money as an anchor."

"Fifteen million was recorded in one morning. This is a bigger profit than robbing a bank."

"Upstairs, you are wrong. This is not a bigger profit than robbing a bank, but a bigger profit than picking up money."

"If you buy it for 50,000 yuan, you can sell it for 15 million. This is not a profit, it is a profit with tears and blood."

"No, I have to go to the antique market tomorrow. The more I watch the live broadcast of the anchor, the more itchy I am!"

"Upstairs, I'll watch you lose all your pants when the time comes!"

……

After watching the transaction between Zhao Yun and Wu Gang, the barrage in the live broadcast room exploded again.

Although 15 million is a lot, they also know that to Zhao Yun, this money is nothing.

They watched how many small targets Zhao Yun missed!

It's just that the netizens in the live broadcast room are jealous to death.

After all, they are not the ones picking up the leaks.

Here, Lin Yaodong made a phone call and booked a place, so everyone set off to their destination.

Zhao Yun finished greeting the audience in the live broadcast room and closed the live broadcast room.

After driving to the destination, Zhao Yun looked up and saw Liuquanju written on the plaque.

Liuquanju, a time-honored Chinese brand, was founded during the Longqing period of the Ming Dynasty.

In the Qing Dynasty, Liuquanju, Sanheju and Xianluju were called"the famous three residences in Beijing".

With the changes of history, by 1935, Liuquanju was the only one remaining among the three houses in Beijing.

Liuquanju integrates the essence of the three major cuisines of palace, Shandong and halal cuisine. It is good at grilling, stir-frying, stir-frying and simmering. Its famous dishes include golden cup chicken, phoenix tail white fungus and exquisite abalone.

It also operates popular meals.

Regardless of whether they are rich"big customers" or diners from a small family, they can all walk into Liuquanju's store and receive the same warm reception from the staff, drink the rich rice wine, and eat delicious food at a reasonable price. meals.

The dishes operated by Liuquanju are mainly mid-range, with a wide range of ingredients, good knife skills, and attention to shapes. The cooking techniques are stir-frying, stir-frying, frying, roasting, and stewing.

The restaurant's craft noodles are unique. Beijing's traditional series of bean paste buns are the restaurant's famous food.

Liuquanju is most famous for its Shandong specialty noodles, such as grilled steamed buns, silver rolls and bean paste buns.

Liu Quanju also brewed a medicinal wine called"Papaya Beijing Yellow", which has certain curative effects on wind-cold, waist and leg pain.

The three of them came to the lobby, ordered food, and sat there drinking tea and chatting.

After a while, the first dish came, Liuquanju’s special dish, lotus seeds.

Lotus seeds are a traditional specialty.

When making, wash the lotus seeds and stick them with dry starch.

Add oil to the wok and heat it to 50-60% heat. Add the starchy lotus seeds into the wok and fry until golden brown. Remove and control the oil.

Scrub the frying spoon and put in white sugar. Pour in warm water and heat.

When the sugar boils until light yellow, add the fried lotus seeds. Toss it a few times to evenly coat the lotus seeds with the sugar juice. Take a spoon and put it on a plate greased with cooked oil.

Sprinkle the diced red and green cherries on the plate.

Zhao Yun picked it up with chopsticks and put it in his mouth. It was crispy, sweet, sweet but not greasy.

The second dish is the popular kidney.

The popular kidney flower is Liuquanju’s signature dish in Shandong cuisine.

When making it, break the kidneys in half, remove the smell from the kidneys, cut the wheat ears into pieces with a triangular knife, cut the green onions and ginger into shreds, wash and cut the green garlic into sections.

In a bowl, add shredded onion and ginger, soy sauce, cooking wine, salt, monosodium glutamate, vinegar, water starch, sesame oil and stock to make a gravy.

Blanch the kidney flowers in boiling water to remove the blood and drain out the purified water.

Heat the oil in the pan until it is 80% hot, explode the kidneys, remove and control the oil.

Leave some oil in the pot, pour in the kidneys, add the fungus and green garlic segments and stir-fry, add the juice and gravy and stir-fry quickly.

When the juice coats the kidneys, drizzle with sesame oil.

After tasting it, Zhao Yun felt that it was fresh and crispy, the texture was crisp and tender, and it was salty and delicious.

The third dish is fried eel paste.

The cooking technique of fried eel paste is mainly cooking and stir-frying.

Cut open the eel, wash it, and cut it into 5 cm long sections. Cut half of the ginger into shreds and half into minced meat. Cut the ham into shreds and set aside.

Heat the pot, add oil, and when it is cooked, stir-fry the eel for about 30 seconds.

Add soy sauce, salt, sugar, minced ginger, Shaoxing wine and soup.

When the shredded eel is cooked, add cornstarch water. Thicken the sauce and stir-fry for a while.

When the shredded eel is covered with marinade, drizzle with sesame oil, mix well, remove from the pot and put it on a plate.

Then make a hollow in the middle of the eel paste, sprinkle pepper around it, and put shredded ginger, shredded ham and chopped green onion on the edges of the dish in a zigzag shape.

Place a clean pot over high heat, add sesame oil and heat until green smoke comes out. Pour the eel paste into the recess and serve quickly.

After tasting it, Zhao Yun only felt that the eel meat was delicious, rich in fragrance, fresh and delicious.

The last dish is fish bones with fruit.

Fish bones with fruit paste is a traditional Beijing dish.

When making, soak the fish bones in cold water for 6 hours, cook them in a pot, turn the pot to low heat and cook for another hour, take them out, change the soup, add onions and ginger and steam them in the pot until they can be crushed by hand, take them out.

Cut the fish bones into 2 cm cubes and blanch them in boiling water.

Wash all the fruits except the golden cake with boiling water and cut into cubes.

Heat the pot and add water, add an appropriate amount of sugar to boil, add fish bones and cook for two minutes, thicken the gravy with water starch, sprinkle with fruit ingredients and sesame seeds and serve.

Zhao Yun felt that the fruit fish bones were white in color, beautiful in style and sweet in taste.

Since everyone had other things to do in the afternoon and they were all driving, it was an iron rule not to drink while driving.

So while we were eating and drinking tea, we chatted about interesting things in the antique industry from time to time.

Someone caught someone's eye, someone missed someone, and there are all kinds of tricks.

It’s such a vast world, full of wonders and tricks that you can’t think of, and there are no tricks that they can’t do.

Zhao Yun found it eye-opening after hearing this.

Wu Gang talked about the routines of some small auction houses.

For example, the auction company will tell the collector that a"buyer" has taken a fancy to a certain collection, and the transaction needs to be seen by the auction company and the so-called"buyer"

"After seeing the"buyer", he will express his desire to buy, but will postpone the transaction on the grounds that the amount is too high and requires several days to prepare funds. The auction company will ask both parties to pay a certain amount of"deposit", ranging from 30,000 yuan to hundreds of thousands of yuan. No wait.

After the collector pays the"deposit", the"buyer" and the auction company will use various reasons not to continue the transaction and shift the responsibility to the collector and the collection. Embezzlement of the large"deposit" previously paid".

This meal can be said to be a great value for money. It not only ate delicious food, but also increased our knowledge.

After eating and drinking, everyone went back to their respective homes.