"Dundun, come and look at the camera!"

In a professional studio at the Maisarui headquarters, Dundun is squatting on a car model, looking in the direction of the camera with bright eyes.

The photographer seized the opportunity and quickly pressed the shutter.

With a "click", this perfect picture was recorded.

"I didn't like photographing animals in the past because all the shots needed to be captured, there was no way to communicate, and sometimes I would even get bitten. I didn't expect that it would be so easy to photograph Dundun. No wonder the little guy has so many fans."<

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Dundun jumped off a Maxari GLS model and landed on a Maxari model Bentley Bentayga. This time she did not look at the camera, but looked diagonally in another direction and took a picture for the photographer.

Perfect profile.

"Oh, this angle is good, keep it, Dundun!"

The photographer kept taking pictures, and the more he took, the more excited he became.

Not far away, Shen Jiayue held up her camera and took pictures of this scene seriously.

When her son becomes a model, the mother naturally wants to shoot a Vlog to show netizens.

Chen Yan was sitting aside, drinking milk tea provided by Maisharui headquarters, while thinking about how to get this kind of shooting business. This would not only expand Happy Media's business territory, but also establish good relations with car companies.

Lay the foundation for future network promotion and operation business.

She had already tasted the sweetness of cooperating with car companies by cooperating with Mr. Li from the auto show company.

And that cooperation also made her understand why online car reviewers dared to criticize cars and act upright when they were new, but when they became famous, they became the trustees of car companies, even if

Even a bad car can be boastful.

The main reason is...the car companies give too much, so much so that even car reviewers have to bow to the powerful.

It’s just a good meal, not shabby.

In the era of fan economy, what matters is the ability to monetize traffic.

On the other side, at the Yanjing Hotel, Lin Xu put the glutinous rice lotus roots into a pot and cooked it, and also added some red yeast rice flour to it, which made the cooked lotus roots rosy and look more attractive.

At this time, other cold dishes that should be boiled and soaked have all gone through preliminary processing.

Lin Xu looked at the time, opened the steaming cabinet, and took out the hairy crabs inside.

Now is not the season for eating crabs. There are actually no particularly big crabs on the market, but if you are willing to spend money, you can still buy top-quality hairy crabs through special channels, but the price is super high.

If it weren't for the purpose of shooting a video, and if there were sponsors to pay for it, Lin Xu would definitely not be willing to do it like this.

The meat of freshly steamed hairy crabs cannot be removed immediately because the temperature is too high and the meat and crab roe will easily spread. You need to let it dry for a while to let the temperature drop, so that the fresh aroma of the crab will be absorbed into the meat again.

At this time, Uncle Gao was still preparing the ingredients for the butterfly platter. He soaked the Western-style red sausage in brine to make the sausage more flavorful.

Then boil the yams in sugar water, take them out and put them in cold water to cool them, so that the yams can maintain a crisp texture.

Then cut the whole cucumber in half, marinate it in the sweet and sour sauce, and cut it into thin slices later, which will become an important embellishment in the butterfly shape.

After completing this step, Uncle Gao peeled off the raw bamboo shoots and put them into salt brine for brine.

In addition, there are braised beef, salted sea cucumber, braised foie gras and other dishes, which are also being prepared.

After all these dishes were prepared, Uncle Gao beat a few eggs in a bowl, stirred them up, added starch, salt, pepper and other condiments, mixed them into a paste, covered them with plastic wrap, poked a few holes in them, and sent them

Enter the steaming cabinet and start steaming.

The butterfly needs to be decorated with yellow edges, and the egg slices cut into pieces after cooling the custard can perfectly bring out the yellow edges of the butterfly.

When it was almost eleven o'clock, all the ingredients were ready. Uncle Gao brought a large round plate and started making the butterfly platter.

The first thing I brought over was the sausage that had been soaked in brine.

In fact, there were not many places to eat Western-style sausages in China at that time, except for two places, one was Harbin, where the types and tastes of Russian-style red sausages even exceeded those in Russia.

The other place was Shanghai, the most modern city at that time.

Since the Republic of China, Shanghai’s catering has been following the route of combining Chinese and Western styles, and Western-style fried pork chop is a typical representative.

But today we didn’t serve fried pork chops, but sausages.

Cut the sausages into slices and press them gently with your hands to stack them evenly into a long strip, then use a kitchen knife to hold them and place them on a plate.

Arrange it and cut some more, also place it on the plate, forming a V shape with the long strip made of sausage slices.

However, unlike the V shape, the slit should be more than 90 degrees when placed, because these are butterfly wings, and too small a slit affects the appearance.

After the sausages were laid out, Uncle Gao brought over the marinated beef and started slicing it.

Cut a pile of meat slices and turn them with your hands to spread the meat slices evenly and form a round shape.

Place the circle where the sausage slices intersect.

Then cut some beef and press and turn it again to form a larger round slice, which is also placed under the sausage slices.

This is the lower part of the butterfly wing. After placing it, the general outline of the entire butterfly will appear.

But the butterfly at this moment is not obvious enough, and we need to continue to add ingredients, so that the original appearance of the butterfly can be highlighted.

Uncle Gao took the yam soaked in sugar water, cut it into slices with a kitchen knife, and continued to turn the yam into a round shape that was slightly smaller than the beef.

Use a kitchen knife to hold it and carefully place it on top of the beef. When placing it, try to place it as close to the intersection of the sausage and beef as possible.

Arrange everything on both sides and take out the cucumbers pickled in sweet and sour sauce.

These cucumbers are cut in half. At this time, use a kitchen knife to cut into thin slices at a slight angle. Cut and stack them into long, slightly curved strips and place them on top of the sausage to make the butterfly wings look more obvious.

Cut a few more slices and place them on the yam. The main wings and secondary wings will become much clearer.

Arrange both sides, take the steamed and cooled custard, turn it upside down on the chopping board, cut it in half with a kitchen knife, then cut it crosswise into even thin slices, use a kitchen knife to hold it and place it next to the cucumber slices, and the cucumbers

Place them next to each other.

Then take the brine-cooked bamboo shoots, cut them into slices, and place them on top of the custard slices.

Now that the wings are in place, it’s time for the butterfly’s body.

Uncle Gao brought over the marinated foie gras, first shaped it into a spindle-shaped butterfly body, and then sliced ​​it evenly.

Normally, offal ingredients cannot appear at state banquets, with the exception of foie gras, which is an ingredient that foreigners like very much, even if the foie gras used today is not Western-style fatty liver, but foie gras from lion head goose, foreigners

Still no resistance.

But it’s limited to foie gras. If you use pig intestines or something like that, it would probably become a diplomatic accident.

Take out the pickled cucumber strips, cut them into sections and place them at the intersection of the main and secondary wings. Pad the uneven areas, and then use a kitchen knife to place the foie gras on top. The shape of the butterfly will be more obvious, but it is still

Not enough.

Uncle Gao took two pickled cucumber strips, placed one end under the foie gras, and then arranged the cucumber strips into the tentacles of a butterfly.

Then take the sea cucumber soaked in salt water, cut it into strips, and put each strip on the foie gras to make a butterfly pattern.

In this way, a lifelike butterfly is officially ready.

When Lin Xu saw this scene, he was amazed:

"I didn't expect that after playing with it like this, it would look so much like a butterfly. It looks just like the real thing."

Uncle Gao smiled and said:

"This is to restore the dishes at that time. If the presentation is really fancy, any head chef from Diaoyutai can come out and make the presentation exactly like a real butterfly."

He took a piece of radish that he felt most beautiful in his heart, picked a sharp-edged carving knife, and carved out a rose in three strokes.

Arrange the flowers around the butterfly tentacles, and the whole dish immediately becomes more artistic.

The first appetizer was finally cooked. Lin Xu took a few photos with his mobile phone, then went to the dried hairy crabs and began to remove the crab meat and crab roe.

For chefs in the Yangtze River Delta region, cracking crabmeat has become a basic skill.

Many local dishes are inseparable from crab meat and crab roe.

Lin Xu first removed the crab legs and picked out the meat inside. Then he opened the crab shell and carefully picked out the meat inside. The crab shell was left as a container for stuffing crabs.

After removing all the crab meat and crab roe, mix it with the meat filling, mix it with minced ginger, salt, egg white, cornstarch, light soy sauce and other seasonings, mix it into a paste, seal it with plastic wrap and put it in the refrigerator.<

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After doing this, he brought another mandarin fish.

After slaughtering, remove the fish meat and cut it into curved meat strips according to the shape of crab legs.

The corners are the joints on the hairy crab legs. If you wrap them in crispy batter and fry them, they will look more like real crab legs.

All the fish meat was cut into pieces, and Lin Xu also specially cut some crab claws.

Everything is prepared and marinated with condiments such as onions, ginger, and light soy sauce.

It was almost lunch time now. Lin Xu washed his hands and started eating lunch. He planned to make crispy batter and fry crab legs after lunch.

Today I had braised pork rice for lunch.

Lin Xu filled a bowl of rice, topped it with a spoonful of braised pork, a few green vegetables, and a braised egg. He sat aside and messaged Shen Jiayue while eating.

"Isn't the filming finished yet?"
To be continued...