374 Super Luxurious Creative Team
I have never seen anyone cross a river and demolish a bridge so quickly. They must be part of the demolition team!
"I didn't eat enough at lunch, let me eat in the evening, okay?" Nan Jingheng came over with a shy face, he really wanted to eat clean crayfish!
"It's not good to eat too much crayfish. There are many bacteria and parasites in the body, and you can also get myolysis." Wei Zilin said expressionlessly.
"..." Nan Jingheng was shocked. They used to get together to eat. Why didn't they hear Wei Zilin say at that time, "Don't you want to eat tonight?"
"It's okay to eat a little occasionally. You just ate something dirty at noon today, and you still eat it at night. What if you overeat?" Wei Zilin glanced over, and Nan Jingheng seemed to hear something from his words. There was a gust of wind, and he couldn't help but rub his arms.
"Brother Zilin, you can't be like this. You ordered crayfish just because I ordered it at noon. Isn't it because you can't eat it at noon?" Nan Jingheng turned directly to Xu Moyan, "Sister-in-law, please give me a treat."
Xu Moyan was made to laugh by him, "Okay, do you have anything else to do later? Do you want to follow us home directly, or go over there at night?"
"I'll go over there tonight and send the recorded songs to the post-production team for polishing," Nan Jingheng said.
The dignified young master of Nanyin even did such a trivial matter, which shows that he is very concerned about this matter.
Xu Moyan said to Jizi again: "Are you free tonight? Thanks to your help today, come to our house for a meal tonight."
Wei Zilin didn't interrupt but was very happy to hear Xu Moyan talking about our family.
Even if you grew up listening to his songs, you are still an outsider, right
"Yeah, let's go together. Thank you very much for today." Nanjing Heng said, "Brother will treat you to a meal another day. It's different from sister-in-law. It's my brother's gratitude."
"Okay, I'll go back to record later. I'll go there tonight." Jizi said cheerfully.
"Sure, call me when the time comes and I'll pick you up, otherwise you won't know where I am." Nan Jingheng patted Ji Zi on the shoulder and said.
After the matter was settled, the four of them divided into three groups and went about their own business.
Xu Moyan took Wei Zilin to the market, but there was no live crayfish for sale in the supermarket. I bought a lot at the market, which was enough for three grown men to drink. I also bought some duck necks, duck wings, and duck intestines to prepare them into spicy dishes.
She has tried this method and studied it herself. According to Zheng Yuntong, the final taste is not only better than the ones in the mirror, but even some of the spicy takeaways that are popular now are not as good as this one.
In the future, if Xu Moyan gets tired of doing advertisements, he will open a restaurant of his own and it will become popular.
Then I bought pieces of tofu, shredded kelp, sea melon seeds, shellfish, and some seasonings before following Wei Zilin back.
Aunt Liu was still at home, so she helped Xu Moyan pack these materials.
After cleaning up all the materials, Xu Moyan took her mobile phone because she hadn't uploaded a food making video for a long time.
Today, these are the foods that are highly requested for takeout. In fact, as long as the seasonings are prepared, it is very simple to make and can be done at home, so I decided to record today's production process.
Wash all the duck products with water, boil them in water, take them out, and rinse them with water again. Saute dried chili peppers, ginger slices, and green onions until fragrant, add water, cooking wine, dark soy sauce, and soy sauce, cook until fragrant, then add licorice, nutmeg, tangerine peel, bay leaves, star anise, and cinnamon.
Because I was concerned about Haozi's throat, I didn't dare to add too much chili pepper. It's not as spicy as takeout, which is unbearable. It's just passable, not too much.
When the aroma becomes stronger, like duck neck and duck wings, then close the lid. Transfer to frying the bean paste.
Wait until the duck neck and wings are cooked before adding the duck intestines. The duck intestines will become hard if cooked for too long, so they are added last. Then turn off the heat and continue to soak in the soup.
Then I washed the strips and soaked them, and washed the sea melon seeds several times with water.
Cut the onions, ginger, and garlic into sections, sauté them in oil, and add Sichuan peppercorns and dried chili peppers. Even if you turn the range hood to the maximum, you still can't hide the pungent spicy smell. After sautéing, add Peixian bean paste and thirteen spices, stir-fry until the aroma is released, then add some water, add sea melon seeds, cook until the flavor is fragrant, take out the sea melon seeds and set aside, continue to make the original soup Boil until the juice is reduced. This is considered an old soup.
When the crayfish is cooked later, add these in, and it will also be mixed with the umami flavor of sea melon seeds, which will make it taste better.
Since Nan Jingheng and Gao Zi hadn't arrived yet, she wasn't in a hurry to cook crayfish. Sea melon seeds and duck can be eaten cold, so she prepared them first.
Then cut the soaked kelp into shreds, add vinegar, cooking wine, sugar, salt, chicken powder, and white sesame seeds. Mix well and soak in the soup for flavor.
Deep-fry dried chili peppers and Sichuan peppercorns into spicy oil, then add vinegar, pickled pepper juice, sugar, salt, hot peppers, and red peppers to make a cold sauce. Boil the scallops and soak them in the soup. Put it in the refrigerator with the kelp shreds and serve as a cold dish.
Take out the duck, cool it, and put it in the refrigerator. Then she and Aunt Liu cleaned up the crayfish. After repeatedly rinsing and soaking them with water, they found that the crayfish was already dying. She and Aunt Liu both wore plastic gloves and used toothbrushes to brush the crayfish carefully and rinsed it with water. The color of the sewage soaked in was much lighter, and only a little bit of dirt was visible.
Then wash again until the water becomes clear.
This was a big project, and after being so busy, it was almost six o'clock before she knew it, and both her and Aunt Liu's waists were a little tired.
Aunt Liu had finished her part and left first.
Just at the door, Aunt Liu met Nan Jingheng and Gao Zi who had come together.
As soon as Nan Jingheng entered the door, he took off his shoes and started to have fun.
While still in the living room, I stretched my neck and shouted to the kitchen: "Sister-in-law, I can smell it! It smells so good!"
Xu Moyan took some time out, and Wei Zilin was greeting them both, and said with a smile, "Everything else is to be eaten cold, so I will prepare it when I come back in the afternoon. Only the crayfish is left. I will start cooking it when you come. Come on, give me half an hour."
"No hurry, no hurry." Nan Jingheng pointed to a box of beer on the ground, "We also brought this here and opened it to drink at night."
Xu Moyan said yes with a smile and returned to the kitchen.
Sauté the onions, ginger and garlic again until fragrant, then add the peppercorns and chili peppers.
Because the crayfish needs a spicy word, and the crayfish has a thick shell that needs to be flavored. Although there are a lot of peppers, the flavor is not actually very much, so I am not conservative this time, it is very spicy. Boldly put in a lot of chili peppers. Add the same method as when boiling sea melon seeds before, then add crayfish sauce, stir-fry repeatedly to get a strong aroma, then pour in the remaining soup of sea melon seeds, add some, and put the crayfish. Go in and cook.
When the crayfish were cooked, she put the cold snacks that had been prepared from the refrigerator on the table. "The crayfish will be ready in a while. You eat these first and drink them first."
"Sister-in-law, we are waiting for you." Nan Jingheng said with a grin.
Xu Moyan said to Ji Zi: "Considering your throat, these are not very spicy, but the crayfish is a little spicier."
"It doesn't matter to me, I often eat these myself." Jizi said, looking at Xu Moyan's cooking, "Sister-in-law, these you made smell better than the takeout."
Xu Moyan was not modest at all, "Try it and see, it tastes better than the takeout."
After saying that, he went back to the kitchen and took out the crayfish.
Xu Moyan didn't drink much in the evening. Nan Jingheng and Gao Zi were both very gentlemen. Although Nan Jingheng was noisy, he would not persuade a woman to drink. He just let Xu Moyan drink as he pleased. He could drink juice or water, it didn't matter.
Xu Moyan still drank some wine. Nan Jingheng and Gao Zi did not persuade her, so she drank casually and slowly. But occasionally when the four of them toasted, she would happily follow along.
However, Wei Zilin and Nan Jingheng advised her not to be so honest and just drink half of it.
…
Xu Moyan felt that Nan Jingheng was simply a nimble little prince who did things so neatly.
The song was just recorded and released online three days later.
Slaughter OL official Weibo: Big news, the new theme song of "Slaughter OL" is released! In order to match the new game plot and dungeons, as well as the newly added NPC Qing Siyu, the theme songs of Qi Shaofeng and Qing Siyu are specially released. Composer: Ji Zi, Lyricist: Xi Ning, Singer: Yu Linling, Silent Words. Later period: Luo Pingsheng. [Link address] In a few days, we will launch the MV for the game's story mode, so stay tuned.
As soon as this Weibo post came out, comments immediately exploded.
Not only because of Yu Linling and Mo Yan, a new couple, not only did they dub Qi Shaofeng and Qing Siyu, but they also sang their theme songs. It’s even more because the behind-the-scenes production of this song is so gorgeous.
Needless to say, Luo Pingsheng is a Hollywood-level special effects master. The special effects of the original "Slaughter" movie were produced by Luo Pingsheng's team. I heard that many of the special effects in "Slaughter OL" were also produced by Luo Pingsheng's team.