He took out some salt and scattered it into a clean glass container, and then he put the prawns inside and poured a drop of oil onto the salt. Afterward, the white prawns inside started to throw up silt and sand from their mouth. This marvelous move simply made the prawns much cleaner.
The Phoenix-Tail Prawns wasn’t originally a dish for displaying culinary skills. But in the hands of the two chefs, it nevertheless had the visual effects of the splendid performance.
Yuan Zhou meticulously brushed down each of the shrimps, placing them into a glass basin filled with clear water after cleaning.
His upright back and the flexible actions of his wrists gave an aesthetic feeling every time Yuan Zhou put the shrimps into the basin, giving the impression to all the people watching at the side the comfort the shrimps were in.
On the other hand, the audience of Meng Meng’s live broadcast increased.
