Standing in front of the oven again, Fu Yu's whole state was different.
When Zhang Jinyu came back, Fu Yu ordered: "Go and prepare some ingredients for me. I want to go to the red case area." Zhang Jinyu hurriedly responded and followed Fu Yu to the red case area.
Zhao Meng and Sun Qingning were each occupying a kitchen table and cooking.
Seeing Fu Yu coming over, Zhao Meng asked in surprise: "Have the orders been completed?
Fu Yu looked at the scene in front of him as if he were going back in time, and blinked: "No, I need to use the pot.'
Zhao Meng knew that the order Fu Yu received was very important, so without saying a word, he gave up his kitchen table: "Just use this.
As soon as the wok was put on the stove, Zhao Meng moved to the stove next to him and started another fire.
Fu Yu was not polite either.
Prepare the sauce and bring it back to the grilling area.
This time, Fu Yu didn't waste any more time and quickly grilled the last flavor of seafood, handed it to Zhang Jinyu to pack, and asked the delivery boy to take it away.
I heard that the takeout had been delivered, and everyone who knew about it was relieved.
Fu Yu continued to stay in the baking area, with several orders already backlogged on hand.
Zhang Jinyu took advantage of the lack of work at hand and continued to browse Bu Ming's live broadcast room.
I don’t know if it’s because everyone in the store is paying attention to it, but the delivery boy was particularly fast this time.
It only took less than twenty minutes from completing the order in the store to delivering it to your door.
five minutes later.
In the live broadcast room, Bu Ming finally announced that all the takeaways had been delivered, and now the barbecue takeout evaluation began.
There are seven hotels in total.
Bu Ming started to unpack the takeaways one by one according to the order of delivery.
Compared with other restaurants, Sihaiyan and Qianlima have the most grand and exquisite takeout packaging.
The main reason is that although other restaurants are time-honored barbecue restaurants, they are not as big as these two, and the barbecue takeout packaging does not have so many tricks.
A handful of meat skewers costs less than 200 yuan. For people like Chollima, a takeaway seafood meal costs only 400 to 500 yuan. It doesn’t hurt to invest dozens of yuan in takeout packaging.
A small restaurant like a barbecue restaurant would charge extra for a piece of garlic.
Set against the numerous insulated bags and transparent plastic lunch boxes, the unique wooden packing boxes of the Chollima Hotel look even more noble.
Sihaiyan uses high-end plastic lunch boxes, and the outer packaging looks very exquisite, but compared with Chollima, it is still slightly inferior. In the live broadcast room, as soon as the takeout boxes from seven restaurants appeared, the messages on the screen immediately became lively.
After fans saw Chollima's takeout packaging, they praised it profusely.
Zhang Jinyu quickly turned to Yu Baoxi: "Fu Chu, you all praise our store's takeout packaging for its high quality!"
Fu Yu smiled calmly, where did he go from here?
Studio.
Bu Ming took Feng Xiaoxiao and Brother Hua to sort out all the takeaways by hand.
As the lid of the lunch box opened, the camera zoomed in, giving a close-up of all the takeaway dishes. This will make it easier for fans to more intuitively see the presentation of each takeaway.
The camera moves from left to right
Kebabs, grilled vegetarian skewers, various things grilled in tin foil, grilled seafood, various meat and vegetable barbecues with the skewers removed and packed into exquisite packaging boxes, roasted lamb scorpions with three layers on the inside and three layers on the outside specially made to keep warm .
Of all these takeaways, only a few can be seen in the camera, and the rest can only be temporarily put aside and taken as needed.
Chollima packed five oversized takeout boxes, occupying half of the display area.
From the moment the first wooden lunch box lid was opened, the three anchors in the live broadcast room and the audience in front of the screen were all amazed.
A wooden box has three levels, with the first level divided into two compartments.
On the left are two neatly arranged grilled saury, facing each other head to tail, neatly placed on top of cucumbers cut into long slices, and dark green pieces evenly cut in half are placed in the diagonal grooves. Little sour orange.
On the right side, there are six grilled abalones neatly arranged. They are also decorated. There is a lemon wedge inserted diagonally next to each abalone. I don’t know what is used to fix it. There is less than half a centimeter between the lemon wedge and the abalone. , but it won’t stagger at all.
They are obviously barbecue dishes on the same floor, but they are clearly their own style.
It is refreshing and at the same time, the fragrant smell of seafood makes your index fingers move.
Women are naturally unable to resist beautiful things.
Feng Xiaoxiao admired the presentation of grilled saury and grilled abalone, and praised: "This is the first time I have seen such exquisite and beautiful presentation for takeout.'
Brother Hua had already ordered a seafood takeout from Maxima before. He acted very calmly this time and cooperated with Bu Ming to remove the first layer of the wooden lunch box, revealing the seafood in the second layer.
A large, fat shrimp is threaded on a bamboo skewer. The head and tail are straight, and the back of the shrimp is open. The shrimp lines inside are very clean, and the shrimp shell is wrapped with a bright layer of light sauce.
There is a fresh mint leaf placed on the head of each prawn. The bright color makes the prawns even more attractive.
And that's not even the most amazing thing.
When you get closer and take a closer look, you will find that the legs of the six prawns are well preserved and neatly arranged under the body. At the bottom of the lunch box, there is a layer of clean and crystal clear lemon slices, and the grilled shrimps are arranged in rows. On top, the shrimp feet are inserted into the lemon to fix them.
"This, how was this done?" Bu Ming noticed this detail and couldn't help but exclaimed.
It’s so exquisite!
The cameraman cooperated and zoomed in, so the fans in the live broadcast room also saw the details of this arrangement.
Immediately the comment area was flooded with comments.
"Why are these prawns made like specimens? The legs are not broken?"
"They look so appetizing. These shrimps are quite big!"
"I just wanted to brag about it, but when I saw it was Chollima's seafood, I calmed down immediately."
"Their family has always been famous for the quality of their seafood, which is genuine and fair!'
While the fans were having a heated discussion, Brother Hua pointed to the bunch of fat and big squids next to him, which looked like blooming flowers.
"Last time I visited the store, I also ordered this dish." As he said that, he motioned to Bu Ming and Feng Xiaoxiao to take a closer look.
“Does this squid look like it’s on a skewer?”
Bu Ming became curious and stretched out his head to take a closer look.
From what Brother Hua said, the squid was probably not skewered on a skewer, but might have been specially plated.
But no matter how you look at it, the stick is clearly buried under the squid, and there is no trace of a break on the skin of the entire squid.
Feng Xiaoxiao didn't see anything special about it, so he couldn't help but ask: "Yes, isn't this just strung on a stick? The position where the squid is strung is still slightly raised, with an obvious curvature. .
Brother Hua laughed when he heard this: "Actually, this squid is not skewered on the stick at all, it is just for presentation."
Bu Ming: "!"
Feng Xiaoxiao: "This, how is this possible?
Brother Hua smiled and said: "I was also amazed at that time. I don't know which chef from Qianlima made this. The craftsmanship is amazing!"
Bu Ming reacted quickly and cooperated: "In other words, I am very interested in this grilled squid dish. I must try this dish first when I review it later!"
The comment section immediately received a flurry of approval!
At this moment, the second layer of wooden lunch boxes was also removed, revealing the bottom dish.
Charcoal grilled oysters.
There was silence in the live broadcast room.
The three anchors looked at the plates in the lunch box and all showed expressions of wonder.
This dish is a very common grilled seafood dish.
Remove the half of the oyster shells from the fresh oysters without the oyster meat, and grill the other half of the oyster meat with the oyster shells in the sauce.
As for the takeout plating, it’s just about ensuring that the oyster shells don’t fall over, and more discerning chefs will add some extra embellishments. But the presentation of the charcoal-grilled oysters made by Chollima is particularly unique.
The bottom layer is a special sunken lunch box. Each oyster is firmly fixed, facing each other, six in total.
The oysters are very large and the meat is very plump. Because there is only a thin layer of sauce on top, you can clearly see the lines of the oyster meat inside.
The most amazing thing is that at the tip of the tail of the oyster shell, there is a very small white scallop embedded in it.
From the outside, it looks like the scallop opens its shell and clamps the end of the oyster shell.
The design of this shape is really exquisite.
The clean and pure white scallops perfectly cover the joints at the end of the oyster shell that affect the appearance. 'Wonderful!'
This time even Brother Hua couldn't help but sigh.
Although it is simply garnished with a scallop shell, it immediately enhances the quality of the entire dish.
Because when eating oysters, everyone usually holds the tail of the oyster shell and tastes the oyster meat.
Now, after making an exquisite presentation, when eating oysters, you can directly hold the clean scallop shells and eat the oyster meat.
You don't have to get greasy sauce on your hands, and you can easily pick up the oysters.
This seafood barbecue in Qianlima is really unique, and every detail is considerate and considerate!
Regardless of the taste, just judging from the takeout packaging and the presentation of the dishes, the three anchors' impression of Chollima Restaurant is far superior to that of other restaurants.
This meticulous and considerate service alone makes people feel particularly comfortable.
This time, the barbecue takeout evaluation led by Bu Ming was very popular.
The management of the seven hotels all followed the live broadcast room.
In the group chat set up by Luo Rang, several other stores couldn't help but sincerely admire Chollima's meticulousness and originality after seeing the difference in takeout packaging and presentation.
Yao Shi humbly sent an emoticon and chatted a few words along with it.
The atmosphere in the live broadcast room has been completely stirred up. There are staff organizing the venue, and no one present is allowed to make any noise. This is to ensure the orderly progress of the event.
After unboxing, the review began quickly.
The three of them arranged all the barbecue dishes in the order of tasting according to their preferences.
The first dish that caught the attention of the three anchors was the grilled squid from Chollima.
Bu Ming has the highest status, and he is the first to use chopsticks when trying the food.
Since Luo Rang said that the grilled squid was not skewered on a skewer, he didn't reach for the skewer. Instead, he directly used chopsticks to hold the edge of a squid close to the end.
Just when he picked it up with the chopsticks, he felt a little resistance, but with a little force on his wrist, the grilled squid was picked up directly.
It was only then that he discovered that the grilled squid looked like it was connected on the outside, but had actually been broken on the inside.
It's just that the knife work is too fine and the depth of the knife edge is just right, so no trace of it can be seen from the appearance.
The grilled squid has a spicy taste. Although it is definitely not as good as freshly grilled and eaten, it still tastes good.
The taste is average, delicious, but not amazing.
However, because the initial impression of the presentation was very good, the three anchors rated this dish fairly well.
After eating Chollima's grilled squid, the order of evaluation returned to the original setting.
The sheep and scorpions are inedible when they are too cold.
The next thing to taste was Sihaiyan’s roasted lamb and scorpion.
A sheep scorpion is a complete sheep spine with tenderloin and spinal cord.
The meat on this kind of living bone is the most fragrant and flavorful.
Sihaiyan's roasted lamb scorpions are a special type of barbecue in which braised lamb scorpions are mixed with dozens of spices and grilled in a special oven.
The sheep and scorpion must be marinated first to soak in the flavor, and then roasted in the oven over high heat to achieve a crispy appearance.
This unique way of eating just fills the gap in the off-season for hot pot stores.
Bu Ming is not a professional food broadcaster, but he still knows the roasted sheep and scorpions from Sihaiyan.
"I heard that the sheep and scorpions at Sihaiyan are all baked in a naan pit?"
Bu Ming picked up a sheep scorpion with gloves and was not in a hurry to eat it. Instead, he turned around and started chatting with Feng Xiaoxiao and Brother Hua.
Feng Xiaoxiao nodded and said: "Yes, the roasting tool used for roasting sheep and scorpions is the 'Nang pit' oven."
She also picked up a piece of sheep scorpion and said while eating: "Using the uniform high temperature in the naan pit to quickly dry the surface of the sheep scorpion can achieve the effect of being burnt on the outside and tender on the inside."
After tasting it, Brother Hua put down the lamb scorpion and commented: "The roasted lamb scorpion from Sihaiyan is very good, the surface is crispy and the meat is delicious, and it doesn't taste as greasy as the pork ribs.
"As the saying goes, 'it's better to eat pigs than cows, and to eat cows than sheep.' And sheep scorpion is the best among sheep. Its meat is tender but not greasy, its bones are rich in marrow but not slippery, and it is fragrant but not smelly. It is worth it. Have a taste.'
The three of them were in the live broadcast room, tasting each dish with gusto, and fans were drooling at the screen.
The comment area was extremely lively for a while, and almost all fans were actively scrolling to express their feelings about watching various food.
Fu Yu was busy grilling seafood while listening to the various comments coming from Zhang Jinyu's mobile phone.
After listening for a while, Fu Yu suddenly discovered that there were still some shortcomings in the baking process.
It's not a big problem.
Just improving these areas can reduce the impact on the taste of customers caused by the long delivery time when tasting, and virtually improve the quality of barbecue seafood.
