Food: Hotel changes location as prison crime rate soars

At this time, on the minibus driven by Zhang Wei, everyone was chatting and laughing.

Therefore, no one pays attention to the videos on the Internet, which have been fermented to the extreme at this time.

The road for more than ten miles is not too far and not too close, but fortunately, the road is flat, carrying a car of people.

In less than ten minutes, I came to the cafeteria in District 3.

At this time, the staff waiting outside the canteen also stepped forward to carry the ingredients after seeing the minibus.

On the minibus, Li Xianglong, who had just gotten off the bus, also stepped forward to help when they saw this scene.

After all the ingredients were moved into the kitchen, Li Xianglong and the three of them went to work because they had a job.

Jiang Xia is urging the kitchen staff to process the ingredients.

In this way, only Bai Yiqiu and Li Li were left, standing in place stunned.

"Yiyi, didn't you say that Uncle Ma agreed to let you shoot a short video?, why don't you shoot it yet?"

Li Li, who had nothing to do, asked Bai Yiqiu.

"Yes, you can shoot, but now I'm just cooking, I don't need to shoot some cooking process, there are thousands of cooking tutorials on the Internet, even if we post them on the Internet, no one will watch them at all."

Bai Yiqiu, who came back to his senses, looked at Jiang Xia's busy figure and hurriedly refused.

In her opinion, this time it is mainly to shoot the life of some prisoners in prisons, and it is fine.

Besides, now that Jiang Xia is busy to death, she doesn't want to go over and cause trouble.

As a result, Li Li gave her a blank look.

"Of course, I have to shoot from scratch, and now Jiangxia's popularity is so high, not to mention the cooking process, even if he goes to that station, the click rate will rise.

"And if you want to show the audience, you must broadcast the dining rules of the prison inmates, and before the live broadcast, you have to send a few videos to warm up

......

!" Bai Yiqiu was confused by Li Li's explanation for a while, although it sounded very reasonable.

But when I think about it, I always feel that something is wrong...

Seeing that Bai Yiqiu was still hesitant, Li Li directly became coquettish.

"Please, you can shoot some video footage for me. It

turned out that because Li Li did not have the right to shoot, she didn't dare to take out her mobile phone in prison.

It's not that I'm afraid of being confiscated, but if you take a photo rashly with your mobile phone, once you are discovered, it will definitely outweigh the losses.

If you accidentally violate the rules of prison, you may really end up in prison.

was coquetted by Li Li like this, Bai Yiqiu thought about it first.

After feeling that it made sense, he had to take out his mobile phone and prepare to discuss it with Jiang Xia, and then shoot.

"Use scissors to cut off the shrimp whiskers from the eyes, cut off the legs, claws and tails, and finally the sandbags on the head and the black shrimp line on the body.

"These ribs boil some boiling water, boil them, and clean up all the blood and blood foam. "

These preserved eggs are cut into four petals...."Jiang

Xia was arranging tasks for the staff, and Bai Yiqiu's gentle voice came from beside him.

"Mr. Jiang, I want to shoot some videos as material, and you can see if it will disturb you.

Although she can make some jokes unscrupulously in front of her girlfriends, Bai Yiqiu is still very polite in front of Jiang Xia.

"Yes, if you're not afraid of choking on the fumes.

Jiang Xia nodded and agreed.

After saying that, he ignored the two of them.

Instead, they began to gather the ingredients and prepare for cooking.

The first is the couple's lung tablets.

Because this dish has to be marinated in advance, it takes a long time, and if it is made at the end, there is not enough time.

I saw Jiang Xia, and first washed the processed beef and beef offal.

Afterwards, cut the beef into large pieces, put it in a pot with the offal, add water below the height of the beef, and bring it to a boil over high heat.

During the period, the foam is constantly skimmed, and when the beef is white-red, pour off the soup.

After pouring the old brine he had brought from the restaurant, he threw the bag of spices he had made with peppercorns, cumin, grass fruit, star anise, cinnamon, and bay leaves into the brine.

Then add a bottle of liquor and a whole bag of refined salt, add appropriate water, turn on the high heat and continue to boil.

This process needs to be boiled for half an hour, and Jiang Xia naturally can't be idle in this time, but starts to prepare to make braised prawns.

As a famous dish of Shandong cuisine, braised prawns in oil are best used fresh and live Bohai prawns, and the size of the prawns is also as big as possible.

Since these prawns have been all processed by the staff, they can be fried directly in Jiangxia.

Then heat the oil, then add the green onions, ginger and garlic and stir-fry until fragrant.

It's just that when adding green onions, ginger and garlic, Jiangxia deliberately turned down the heat.

"Mr. Jiang, isn't the stir-fry going to be stir-fried on high heat?, why are you still turning down the heat?"

Seeing Jiang Xia's move, Bai Yiqiu was a little puzzled.

"Braised prawns in oil are different from other dishes, green onions, ginger and garlic can be simmered slowly to bring out the fragrance, if the fire is too big and too urgent, it will affect the color of the dish. Hearing

Jiang Xia's words, Bai Yiqiu and the others nodded.

Chinese cuisine pays attention to color, flavor and flavor.

If it is black and swarthy made of the original red and bright braised prawns, even if it is delicious, I believe no one will taste it.

As for other dishes, the same is true, if a dish looks unappetizing, even if it tastes good, I believe that few people will try it easily.

Seeing the expressions of the two, Jiang Xia did not hesitate to explain.

"Also, when frying shrimp for a while, you must control the heat, not only to fry the shrimp with full flavor, but also not to fry the shrimp skin, if the heat is not well controlled, it is easy to make a burnt taste.

After explaining the basic truth, Jiang Xia threw the cleaned prawns into the pot.

"Put the shrimp into the pan in turn, fry until the color turns red, gently press the shrimp brain with a frying spoon, so that the shrimp paste in the shrimp brain slowly flows out, so that the shrimp paste and the oil in the pot are fully integrated, so that the oil will slowly turn red, and the umami of the shrimp will be stimulated to the highest degree.

Jiang Xia continued to explain while pressing continuously with a frying spoon.

It's just that Jiang Xia's speed is extremely fast, and the two people who are watching from the sidelines just found out that Jiang Xia has locked the target, but they directly completed it and switched to the next target.

The shooting speed of the mobile phone could not keep up with the movements in Jiang Xia's hands at all.

This can't help but make the two of them admire.

After a while, fry the shrimp on both sides until golden brown, add cooking wine, sugar, stock and other accessories, and then you can simmer over a slight heat. "

Simmer for more than ten minutes until the shrimp meat is about to be cooked thoroughly, when the juice is thick and the color is red, move the wok to the hot fire to collect the juice, put in the chopped green onion, and turn it over a few times to get out of the pot and put it on the plate." After

the explanation was completed, after putting the prawns on the side of the slight fire and simmering, Jiang Xia looked at the two.

"Understood?"

It's just that the two of them who looked confused obviously didn't understand.

However, Jiang Xia just smiled awkwardly and didn't explain too much, but took advantage of this kung fu to find another wok.

Prepare to make braised pork ribs.

It's just that this time Jiang Xia didn't continue to explain.

Because he knew that even if he talked about Bai Yiqiu, the two would not understand.

Put oil in the pot and cook until it is 60% hot.

Add ginger slices and stir-fry until fragrant, add the pork ribs with boiling water, and stir-fry until golden brown and slightly charred.

Then, add rice wine, straw mushroom dark soy sauce, light soy sauce and sugar in turn, and stir-fry well.

Add star anise and cinnamon, then pour in boiling water that can cover the ribs, adjust to medium-low heat and cover and simmer.

The simmering time takes 15 to 20 minutes.

In this interval, the braised prawns are also perfectly out of the pot after sprinkling a handful of chopped green onions in Jiangxia.

After the braised prawns are out of the pot, the beef and offal needed to make the couple's lung slices have also been cooked for half an hour.

Jiang Xia also hurriedly stepped forward, pressed the fire down, boiled until the beef and beef offal were cooked and not rotten, and then took them out to cool.

While waiting for it to cool, Jiang Xia prepared some spicy mixtures needed for the couple's lung slices.

Then remove the ingredients that have been cooled thoroughly and divide them into thin slices.

Add the mixture, and a spicy and fragrant couple lung slice is complete.

As for the braised pork ribs at the end, they were also turned off the heat by Jiang Xia not long after the husband and wife's lung slices were completed.

The three dishes were almost completed in less than a few minutes.

Jiang Xia's speed of cooking and control of time and heat are simply amazing.

This made Bai Yiqiu and the others, who were filming with their mobile phones, unable to keep up with the rhythm at all.