Live: The Longing For Life In The Sea

In half an hour.

The thick broth was rolling slightly, and the chef of the crew watched Lin Changfeng, who was preparing to show off his skills.

Ever since I ate the seafood dinner Lin Changfeng prepared for the big guy yesterday, the originally arrogant crew chef wanted to kneel down to apprentice.

Now, you can steal the teacher openly!

Of course, it was when the chef followed Lin Changfeng's instructions to be a chopping board worker (also called dunzi) before.

All the materials were cleaned up diligently, and even to show sincerity after handling them, no other people were allowed to intervene.

Noisy!

After blanching, the octopus was quickly drained of water. The original soft tissue and structure, under the rapid heating of high temperature, quickly became elastic and firm.

These octopus fish are skillfully fished out, and what awaits them will be fierce stir-fry.

However, before this, the large chunks of chives had been exploded by high temperature oil. When the rich aroma slowly spread, these octopus with high hopes were put into the pot.

Amid the "crackling" fiery sound, the hot oil quickly rolled the pale white octopus flesh slightly, turning into a pale yellow that makes the index finger move.

Little folds diffused slightly, and the swaying halo was gradually covered by the slightly beating grease.

Put a little rice wine, pour in water, cover the pot, simmer slowly, and then take out the pot after 30 minutes.

Let time brew delicious, and let the wine bred mellow.

Tiao Tiao fish are repeatedly washed many times, and the turbulent flow of water makes them spit out the mud and sand in their mouths and stomachs.

Soak them in the faint fragrance of sake, and then put them in the beaten egg liquid.

Then he took it out and wrapped it in flour, put it in the constantly surging hot oil, and quickly became a golden color while beating slightly.

A loud "huh" sounded, and Da Hei, who was shy with his tongue, stared at the rapidly changing food with his eyes wide open, just like his little owner.

Liu Qianqian, who was recording the shooting with her mobile phone, had a look of expectation on her face. It was obvious that Lin Changfeng's cooking skills made her very nostalgic.

Wow!

The fire was raging, and piece by piece of ginger slices were quickly dried up, exuding a bit of pungent fragrance, one after another, the large crabs quickly began to glow red.

Immediately after that, bursts of turbulent mist emerged, in the slight outline, with traces of heat infiltrating into the crab's joints.

Soon the whole crab became red, with bursts of mixed fragrance, slowly brewing and fermenting in the steamer, waiting to be released when the lid was lifted.

Gently frustrating his palms, Lin Changfeng looked at Qingxia with a smile and blinked gently at her. The latter's pretty face blushed involuntarily, and Shi Shiran turned around.

There was a burst of joyous noise, and Lin Changfeng couldn't help but turned his head to look. He happened to see Yang Chenyu, who was very excited, striding over, talking and laughing.

Through research and insight into the camera angle of the system, Yang Chenyu discovered the door to a new world and opened it in front of him.

I am tirelessly dragging my drone to learn whenever I have time.

But half a day's work, he added and increased the effect of the environment on the shooting.

It made Yang Chenyu very satisfied. The effects and clips of the shooting completely exceeded his expectations.

Not to mention that there are still food waiting for him, such a life and life is so beautiful!

"Oh? What's the matter?"

Sniffing the fragrance in the air, and involuntarily widening his eyes, Yang Chenyu took a sneaky look into the kitchen. He happened to see Liu Xiqian's back and he took a slight breath.

Yang Chenyu hurriedly stopped, with a weird smile on his face, standing beside him curiously stretched out his head, and after being slapped gently by him, Yizheng said.

"Hurry up and call everyone to sit down and get ready to eat. I was bleeding heavily today. I have to work harder when shooting in the afternoon."

Although this is the case, Yang Chenyu naturally does not use his own money. After all, eating and drinking Lazard is also part of the film shooting project expenditure.

For a director who is keen to save costs and never needs additional investment, what is the point of spending such a small amount of money?

Lunch was quite lively. After all, there were many villagers eating together. The whole Abbot’s Village has not been so lively for a long time.

Xiaoyu is one of the most popular, not only because she is smart and cute, but also because this little girl can speak well and has a sweet mouth.

In a short while, Da Hei became familiar with the members of the crew. Brother, sister, uncle, and aunt did not fall behind. The big guys like this little pistachio.

The happy time of eating always flies quickly, and the big guys are full of greasy eating and enjoy themselves.

Thank you for reading this story at mtlarchive.com. Your support enables us to keep the site running!