The Rebirth of the Internet Celebrity Godfather

Chapter 306 Video Release

"Little Third Master? Have you finished filming?" Second Master Sun Lixin asked.

"Wait a minute, I'll adjust my position."

Cheng Yi approached, and the two old men and the young man were still posing, letting Cheng Yi play with them.

Suddenly, Cheng Yi suddenly grabbed the plate and ran away: "Hey, the photo has been taken long ago, these shrimps are mine!"

Sui Po was stunned: "Hey, Mr. Cheng, don't bring anything like this, I haven't tasted one yet!"

"Hey, this young man!" Second Master Sun Lixin said, "He's so unreasonable. I just called him an honest kid!"

The uncle Zheng Xiucheng smiled from ear to ear, his eyes full of kindness.

[Suddenly watching a food video late at night, it’s poisonous]

【Come for Sui Bian】

【sofa】

[Come and take a look at the state banquet chef]

Although Sui Po's account only posts videos on Douyun, thanks to Wolongsi's diligent handling, Sui Po's popularity among Station X users is also very high.

Sui Po did a wave of promotion for Lao Fangu's account at the end of the last store visit video, so as soon as Lao Fangu's video was updated, Sui Po's fans came here to see it.

At the beginning of the video, the finished product of Luohan Prawn is first displayed, and then the voices of the uncle and the second uncle are introduced:

“Traditional dish of Luohan prawns!”

"This is a famous dish at the Royal Capital Hotel."

“It’s also an old dish in Tan’s cuisine!”

[Wow, this color is too red and bright]

[It’s unreasonable not to sell 288]

[Looks like I can’t afford it]

【This dish is beautifully cooked】

After a simple demonstration, we entered the formal teaching of cooking.

"He has someone. This is how he opens the shrimp. It doesn't matter if he opens it, he will do the splits!"

"It must be opened from this side. The knife method is different. It is opened from the back."

[This is a step-by-step tutorial]

[This is the experience of an experienced chef]

"This must be chopped. If you don't chop it, it will have tendons, and it will easily curl up when fried."

[Wow, there is also this meticulous technique, I learned it]

【Full of details】

【Art】

[Details, too detailed]

[This is the master’s technique, I love it]

In fact, when the uncle Zheng Xiucheng took the knife to pick up the ingredients, his hands were shaking. After all, he is old, and the audience also noticed it. There was a barrage of people saying that his hands were shaking, but as soon as the uncle took the knife, his hands instantly

No more shaking.

【This knife is so beautiful】

【The knife does not shake when the hand shakes】

[Muscle memory belongs to yes]

After processing the ingredients, start frying.

Uncle: "The oil temperature is about 50% hot."

Second Master: "Look at it, after it's fried, it's very pink in color."

Uncle: "40% to 50%, put it in the pan and let it ripen. How can you tell it is done? It will look ripe when it floats. Then we will control the oil and fry it in the pan to braise the prawns. Put the salt first and whiten it.

Pepper, sugar, 20 grams of sugar must be added, it will take a while to add."

[Many Huaiyang dishes are seasoned with white pepper]

【Yidiandian Candy】

[Putting so much sugar is not healthy]

[Speaking of unhealthy things, popularizing hot knowledge, 100 ml of Coke contains 10 grams of sugar]

[Moreover, one person can finish one bottle, so everyone should eat this dish together, and they won’t drink all the soup after eating. For such a dish, the sugar intake does not exceed the standard at all]

[The people in the front, they don’t cook, why are you talking about this?]

Second Master: "Add some sesame oil, not much, just two drops."

Uncle: "Yes, adding sesame oil is the secret. Firstly, it enhances the brightness of the juice. Secondly, it makes the shrimp taste more delicious. Thirdly, it can cover the fishy smell of the shrimp."

Second Master: "Master understands me!"

[Hahaha, you two really understand each other]

[Crosstalk is a traditional art that emphasizes speaking, learning and singing]

[Fuck Girl: I got it, I got it]

[Holy shit, can you please stop playing fujoshi and watch cooking? Don’t disgust me]

[A fujoshi is a magical creature that can eat her father and her grandfather]

Finally, put it on the plate, pour the sauce on it, and the dish comes together.

A dish of braised Luohan prawns with bright color and perfect shape was presented to the audience.

【This dish is so pretty too】

【Really invincible】

【666】

【This product is really amazing】

[It’s not expensive at all to charge you 888 (dog head)]

【I really can’t do this ah ah ah ah ah】

【This is really awesome】

In the video, after the second master tasted it, he started to comment:

"I'll tell you the truth... This braised prawn, uncle, has been around for fifty years in a blink of an eye... It has a foundation, a soul, and an inheritance... and the techniques are passed down without reservation."

【Run quickly, waste tears】

[I feel like the second master is almost crying]

[I want to cry when I say this]

[The uncle and the second master are good masters, and Teacher Sui is a good apprentice (▽) I am lucky to know you, I wish you well]

[Second Master is a very sentimental person]

The uncle Zheng Xiucheng took over the words from the second uncle:

"Thank you Mr. Er...the two old brothers started a business again...and passed on our Chinese food without reservation."

【I'm so touched】

【Three consecutive tributes】

Sui Po: "Second Master also said just now... When I was studying, I was the apprentice, so in life, I am the son."

"Thank you, Master, for your guidance."

[Seeing that Sui Po is used to being domineering, this is the first time I see him like this]

[Woo woo woo (┯_┯) Give me back my tears, give back my poisonous tongue and defecation]

[No matter how successful Sui Po is outside, once he enters this door, he will always be the young man who studied under him]

【Unforgettable teacher's kindness】

[Master Sui Po is so good, I will be very pleased]

[The second master’s sentence is so old that it brings tears to my eyes both inside and outside the video]

Uncle: "Get up, get up, you make me excited... I'm a big fan... Chinese cuisine is broad and profound, and there will always be things we can't finish learning."

【This is the real master】

【I wish you good health】

[A food show made me cry, my God]

[To these old fans, thank you uncle, thank you second master, thank you Sui Po]

[Follow me from now on, I will be an old fan]

【Can I say that all newcomers are monsters? 】

[Newcomer... don’t tell me, the uncle and the second master are really newbies up]

"Inheriting the classic old taste, it is indispensable!"

"Little fans, remember to eat well!"

With the uncle's words, this video ended with a photo of the three people.

【Okay Yoヾ^_^ I will eat well】

【Watch it again, touching!】

【Planned!】

[I felt something after seeing it and wanted to express my feelings.

Chefs cook and live a life with all kinds of flavors. Inside and outside the kitchen, there are sour, sweet, bitter and spicy, and each chef has his own taste. As time goes by, what changes is the appearance and body; what remains unchanged is the spirit and inheritance.

There are masters like the uncle and the second master who are willing to pass on the inheritance, and people like Master Sui who are willing to inherit it. More viewers will integrate this serious attitude into their own lives after watching the video. Over time, the older generation

The spirit has also been passed on to the next generation.

Research, inheritance, dedication, responsibility, and respect for teachers. This is the craftsman spirit of the Chinese people. This is also a value that traditional craftsmen like Lao Fangu want to pass on to us. Salute to all craftsmen.]

"I have to praise Master Sui for his great love and righteousness and never forgetting his kindness. Master Sui should be a good son and disciple in my heart."

"This reply is good and of high quality. I should give it a thumbs up [picking my nose]"

"@The previous suggestion is that you delete it and reply [doge] again. Three words and two wrong words are outrageous and will cause big problems."

"All walks of life should have this kind of inheritance and not let the essence left by our ancestors disappear."

[While studying, I am the disciple

In life, I am my son

[Support][Support][Support]]

"Chef Sui is really good. I got to see another side of him this time!"

"If you can say this, you can imagine your character!"

[I couldn't hold it back at the end and cried.

I have watched so many food videos on Station

Everyone in the industry can clearly feel it. This is the most sincere and practical inheritance from a master without any bells and whistles.

Really, if it’s not for ideals and not really to pass on Chinese food, they have been doing this all their lives, why would they come out to make short videos again? Such a master chef deserves our attention and ****!]

"I have a feeling that my rice bone will be very popular, absolutely!"

"The second master was touched when he said it~ The scene of Master Sui and the uncle loving each other as father and son completely made people cry. I wish all the masters a clear sky, happy hearts, freedom to drift in the wind, good health and hard work.

The enthusiasm is high and your dreams will come true smoothly. Not only your apprentices are loving you like children ~ but also thousands of young viewers [tv_likes]"

[Arhat prawns, one of the representative dishes of Tanjia Cuisine at Royal Capital Hotel. It was a famous state banquet dish decades ago. Now few people know it. Only chefs who have been through that era can understand the feelings of the second master’s words.

.After so many years of hard work and hard training, in the blink of an eye, more than fifty years, the true feelings are revealed. I am moved every time I watch it! Learn from the predecessors, for the love of master and apprentice, and for the fans]

"Hey, I am a knowledgeable man. This dish is also called two-color prawns. In the collection of famous dishes in the early 1980s, in the introduction to Tan's cuisine at the Royal Capital Hotel, the two-color prawns were the second dish next to the first.

Braised shark's fin is not a famous dish. I don't think it's easy for even a professional chef to discover the correct gestures for splitting shrimps. I really explained it clearly without any reservation! You are a respectable senior!"

"This really echoes the words of the second master: inherit the skills without any reservation, and pay tribute!"

[Although I don’t want you and I to be tired, I would like to ask one more question, how often will the issue be updated? It’s best to have Chef Sui cook the dishes for one issue. I’ve been watching him visit other people’s restaurants all day long, so we’d like to

Look at his level]

"You are a special chef, so your skills must be good, but... I want to see it too!"

"The Sui Dynasty investigated and established a constitutional monarch.

Today, I am alone and have no money!

My chef certificate was taken away!"

"It's okay to have my chef certificate taken away, hahaha, I'm laughing so hard."

The conversation at the beginning was quite sad, but later it became a joke. You can always believe in the ability of netizens to twist things.

(End of chapter)