Faced with the verbal provocation from guest Gu Mo, the chief director Sha stepped out from behind the scenes.
"Based on consultations among all program team members, the following decision has been made regarding guest Gu Mo's exploitation of loopholes in the program rules to recklessly seek personal gain.
First of all, the dinner fees for other guests remain unchanged, but Chef Gu Mo’s fee is halved to 250 yuan.
If guest Gu Mo performs, he can receive a subsidy of 250 yuan.
The price for guest performer Liu Bowen remains unchanged at 500 yuan."
Before anyone else could say anything, Liu Bowen laughed out loud: "Haha, Gu Mo, you have two 250s. Well done, director."
Gu Mo coughed lightly, and Liu Bowen stopped laughing.
He felt that no one was laughing and the atmosphere was a bit weird.
"Xiao Liu, you are a guest, and we are also guests.
We must have the spirit of unity and cooperation to achieve final victory. What do you mean by gloating?
I think you don’t like eating meat, but prefer to eat the bones given by a certain director.
I suggest making a pot of bone soup for Liu Bowen."
Liu Bowen was anxious: "Stop it, Brother Mo, I was wrong, I won't do it again next time."
"There's a next time? You just said it was wrong, but you didn't mention that you'll change it?"
"I will definitely change. Give me another chance."
"Okay, let's see how you perform next time." Gu Mo was worried that Liu Bowen would become desperate and kneel down to him for show effect, which would be a bad outcome.
Just let him go.
So he turned his gun on the director and said, "Director Sha, I found a major loophole for the show. You should at least give me a reward, right? You should at least give me a thousand or eight hundred, right?"
Before the other party could answer, Gu Mo used another bundling trick: "As long as I get this reward, I will give the money to the other guests to share equally.
Except Liu Bowen."
Gu Mo's words turned personal interests into group interests.
If the director-general does not agree to pay, it will transform a personal conflict into a collective conflict.
If people's morale is low, it will be difficult to lead the team.
Director Sha felt that having one troublemaker, Gu Mo, was enough to make the show difficult. If all the other guests turned out to be troublemakers, the difficulty of recording the show would increase significantly.
So, facing the smile, he said generously: "No problem, this is the reward you deserve.
In addition to Gu Mo and Liu Bowen, the four guests equally shared the 1,000 yuan prize won by Gu Mo, and the program team gave each guest an additional 50 yuan.
Gu Mo needs to work harder and strive to get more material rewards.
The program team has a limited budget, so I hope you can participate in the dinner entertainment performance and try to win two 250 yuan bonuses for living expenses."
"Director Sha, I think you are like Wu Zetian, a widow, and you have really lost your mind. You are quite brave. Let's wait and see."
"Haha, come on if you dare."
Gu Mo, who was scolded twice for being 250, did not show any significant change in his expression. He said calmly, "Just don't ask me to let you go when the time comes. You should know that I'm not a horse herder."
…
As time goes by.
Zhang Jiakang and Liu Bowen went to the farmers' market, bought some food, and then returned. They bought some drinks and snacks at a small supermarket at the entrance of the village.
Kitchen in a small western-style building.
Kitchen helper Shen Ting is washing vegetables, while kitchen helper Ren Ya cuts the washed garlic, coriander, celery and other side dishes into strips or minced pieces according to the chef's requirements.
Chef Gu Mo is sharpening the kitchen knife.
Facing the camera and the audience in the live broadcast room who were ready to find fault, he issued a disclaimer.
"I personally have no formal training in cooking, so I hope the audience in front of the screen will forgive me if there are any shortcomings.
The dish I am going to make next is called Pingcheng Stir-fried Pork.
First, cut the pork belly into paper-thin slices. If you think your knife skills are average and you can't cut it well, you can put it in the refrigerator to freeze it slightly.
The lean meat from the front leg is also cut into thin slices.
Peel the garlic, mince it and place it in a bowl for later use.”
After finishing this step, Gu Mo took four fresh red peppers, cut off the pepper stems, and then sliced them in the middle.
Then change the knife and cut it into thin strips. The last step is to cut it into small pieces and put it into a bowl.
"Finally, add two spoonfuls of chili powder to the bowl, which is the soul of this stir-fried pork."
Then Gu Mo turned his head and said to the kitchen helper Shen Ting: "Sister Ting, give me two washed garlic sprouts."
"OK."
After Gu Mo took the garlic sprouts, he cut them into strips as long as his fingernail and put them in a small bowl for later use.
Once the preparations are complete, cooking begins.
He first heated the iron pan until it was slightly smoking, then put in an appropriate amount of oil and shook it to allow the iron pan to absorb the oil, so that it would not stick to the pan easily.
"Ren Ya, help me get a clean bowl without any water in it. I need to pour out the hot oil from this pot."
"Okay." Ren Ya got into the role and really positioned herself as a kitchen helper.
The reason why Gu Mo emphasized that there should be no water in the bowl was all because of experience and lessons!
…
After the hot oil was safely poured out, Gu Mo added an appropriate amount of cold oil.
It is easier to cook this dish well with a hot pan and cold oil.
Then, he put the chopped pork belly into the pot and stir-fried it over medium heat until the fat came out. Then he added minced garlic and diced red pepper and stir-fried until fragrant.
After stir-frying for a certain period of time, add an appropriate amount of water and chili powder, and stir a few times with a spatula to bring out the aroma of the meat and the umami flavor of the ingredients.
Cover the pot and simmer for three minutes.
“Please don’t immediately refute me that this approach is not authentic.
Take Hunan Province for example. They also have the dish of stir-fried pork here, but they like to stir-fry the meat with green peppers and don’t put so much water in it to simmer it.
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