After putting on the uniform, Qin Huai felt that he had completely integrated into the chef of Huangji Restaurant.

I basically know everyone.

Huang Shengli has taken on a total of 9 apprentices, which Zheng Siyuan said is a very large number in the chef world.

After all, Huang Shengli accepted serious apprentices, who had to be taught step by step. The apprentices he accepted in the early years even lived and ate at the master's house, no different from his son-in-law.

Moreover, Huang Shengli has been recruiting disciples for a long period of time. From the first disciple to the closed disciple Dong Shi, it spans a full 1 year.

9 years.

Qin Huai basically knows these disciples. Huang Shengli has appeared in online classes. Some of them Qin Huai even remembers their names. For example, the sixth disciple who is troubled by hair loss has a teacher name that does not suit his appearance.

hansome.

Among Huang Shengli's disciples, besides Dong Shi and Dong Li, the one Qin Huai was most familiar with was Huang Jia.

Huang Jia is the cousin of Huang Shengli. He became his disciple when he was 11 years old. Today, he is only 30 years old. In terms of age, Huang Jia is not as good as the third and fourth apprentices who taught him arts, but it may be because he has many disciples under him since he was a child.

for the sake of

Huang Jia has the demeanor of a senior brother, and is very well-organized in everything he does and speaks.

The snacks and tea that Huang Shengli usually eats during online classes are all prepared by Huang Jia in advance, which can be said to be very considerate.

To help Qin Huai adapt to the working environment faster and better, Huang Shengli sent a caring disciple to show Qin Huai around the kitchen.

As soon as Qin Huai visited Qedun's cooking station, he asked a very layman's question.

"Brother Jia, Master Huang has 9 of your apprentices. When I first came to the kitchen, I saw many other chefs in the kitchen. So there are about 10 chefs in the restaurant, right?"

Huang Jia smiled and explained: "To a certain extent, everyone is indeed a chef, but maybe not the kind of chef you understand."

Speaking, Huang Jia pointed at Dong Shi: "For example, my junior brother is the chef of Qi Dun, who is responsible for cutting vegetables. There is also a special water table in the kitchen, which is responsible for the slaughter and cleaning of fish and seafood. You were in the back kitchen just now

The people I saw at the door were probably the ones responsible for setting the plates and passing the dishes around."

"As you understand, the ones who are responsible for cooking are the stoves. There are only seven or eight of them in the restaurant, and they usually have to take shifts."

Dong Shi, who was passing by, protested dissatisfied: "Senior Brother, my brother and the Seventh Senior Brother are also chefs at Qedun, why are you talking about me? Qin Huai, let me tell you, I think I can be the stove soon, and I will definitely be better than him."

My brother is faster! You must believe me, I learn things much faster than my brother."

Huang Jia ignored Dong Shi who was chirping at all and continued to introduce: "Our kitchen usually has a very high temperature near the stove during working hours. Qin Huai, you are working on the white desk, so you must not be used to it. The last time we had a white desk in our restaurant

The chef was still there three years ago, and the previous dim sum making area had been changed long ago, and now it won’t be possible to change it back for a while.”

"So I took it upon myself to clear a place for you over there. That place is far away from the stove and the water table. You won't smell the fishy smell, and you won't pass by when passing the dishes. It's just a little bit strange.

Okay, the warehouse door is near the edge, and there may be people coming in and out occasionally."

"As for the molds and machines for making white rice cakes, isn't Siyuan's pastry shop under renovation? Master Zheng directly brought everything from Siyuan's shop. I feel it should be quite complete. If there is anything missing, feel free to tell me.

I'll make it up."

Qin Huai felt that there was nothing to fault. Huang Jia even considered the temperature of the kitchen and specially chose a place that was not too hot for him. With such thorough consideration, what else could he say?

Of course, Qin Huai rolled up his sleeves and walked to the sink to wash his hands carefully: "Brother Jia, no need to say more, this is my cooking table, right?"

"I'll make a few drawers of fermented steamed buns for everyone first, so that everyone can have a taste of my craftsmanship."

Qin Huai is very good at making fermented steamed buns.

Jiuniang steamed buns are a permanent staple of Yunzhong Canteen. They are made every morning. Today Qinhuai hasn't made them yet, and there are still buffs. The staff in the back kitchen of Huangji Restaurant are lucky.

Diners who dine in the evening are also in luck.

According to Qin Huai's experience, although the buff of the fermented fermented buns has nothing to do with work, diners who eat the buffed fermented fermented buns are quite motivated when they go to work.

Of course, it may also be because the diners in Yunzhong Canteen in the morning are basically social animals, and they have to go to work after eating.

Huangji Restaurant has a complete range of ingredients, including fermented rice wine, and several fermented rice wines of different qualities. Qin Huai picked the fermented rice wine that was closest to the fermented rice wine used to make fermented glutinous rice buns, and started work.

Pound the fermented wine, take your time.

Knead the dough and feel confident.

Knead, no mistakes.

Waiting for fermentation, full of confidence.

Knead again until smooth and smooth.

Second fermentation, leisurely stroll.

Until the fermented steamed buns were steamed, Qin Huai felt that although today was an away game, his performance was very good, even a little extraordinary.

With so many people watching, it would be so embarrassing to roll over.

Qin Huai was not complaining, he really felt that the employees at Huangji Restaurant were a bit too idle.

After working hard all afternoon, he finally got off work and instead of finding a place to take a nap, everyone gathered in the kitchen to watch him make steamed buns.

What's so good about making steamed buns? The elders and aunties in Yunzhong Canteen are tired of seeing it. Now unless Qin Huai does some extra work in the kitchen, the elders and aunties outside are too lazy to look into the kitchen.

What Qin Huai didn't know was that everyone really enjoyed watching him make steamed buns.

I really haven't seen it much.

The last time Huang Kee Restaurant had a chef was three years ago.

It can be said that when Qinhuai was making fermented steamed buns, except for Huang Shengli who felt that he should maintain the integrity of a master chef and be more reserved and not stand around watching Qinhuai make steamed buns, the rest of them had appeared in the teaching video.

Everyone, one by one, was all watching fiercely.

Dong Shi was the most powerful person watching, he was squeezed in the innermost and closest.

Everyone not only watched, but also discussed.

"Qin Huai's kneading seems to be really good. Is it my imagination? Why do I feel that his kneading is better than Siyuan's?"

"It seems to be better. I feel that the dough Xiao Qin kneads is more comfortable and obedient? Anyway, it is smoother."

"The steamed buns look very good."

"Indeed, I feel that Xiao Qin's level is higher than Siyuan's. Didn't Siyuan teach Xiao Qin specifically this time? What did he teach Xiao Qin?"

"It seems to be the heat."

"Oh - the heat."

"I can also teach Huohou, I am very good at Huohou!"

The last sentence was said by Dong Shi.

Feng Chenwen rushed over from home, and as soon as he entered the kitchen, he heard everyone dissing Zheng Siyuan:————"·

What do you red case chefs know about kneading dough?!

What Qin Huai is better than him is obviously seasoning!

No one cared about Zheng Siyuan, who arrived last, and no one even saw him. After Qin Huai finished making the fermented rice dumplings, he had completely integrated into Huangji Restaurant, as if he had completed some kind of assessment and successfully joined the job. The onlookers headed by Dong Shi

They all gathered around and asked Qin Huai how his recent fire training was.

Dong Shi regretfully said that Qin Huai's recent online classes were not frequent, and he had no chance to chat with Qin Huai in the afternoon.

Wang Jun asked Qin Huai if his temperament had improved, and said that his temperament was still good. If you have any questions or needs, you can ask him at any time. He has a lot of time. He just broke up with his girlfriend recently, so he has plenty of time.

Huang Jiaze directly asked Qin Huai what type of soup stock he was practicing recently and asked about his learning progress.

Others also showed off their specialties, said they would never hide anything, and warmly welcomed new colleagues.

Then he asked Qin Huai what type of dim sum he was good at and whether he was interested in being in charge of staff meals. Since a white chef at the restaurant resigned, everyone had never had dim sum in staff meals.

Huang Shengli walked in with a smile and patted Zheng Siyuan who was standing at the back.

"Siyuan, how are you doing in Shanshi? Are you still used to it?"

Zheng Siyuan said: "It's good, but I have to get up early every day, but it's okay if you get used to it.'

"It's good for young people to get up early," Huang Shengli said with a smile, "Before, I was worried that Xiao Qin wouldn't be able to integrate in another place, but now it seems that he has integrated well."

"Your dad told me that you have something to ask me about when you come back this time. It seems to be a snack problem that you and Xiao Qin are studying. How can I help with the snacks?"

Hearing Huang Shengli take the initiative to mention this, Zheng Siyuan quickly switched to the asking mode and said respectfully: "Master,

Maybe only you can help me with this."

"I remember how you turned the spoon."

Huang Shengli nodded a little confused: "Yes, but not proficient."

"Do you think it's too late for me to start practicing big spoon turning at my age?" Zheng Siyuan asked.

Huang Shengli:?

Huang Shengli was really confused: "Siyuan, you want to change the red case? You have to discuss this with your dad. If your dad agrees - no, you have to be cautious about this kind of thing."

"It's not what you think, it's the snack that Qin Huai and I have been practicing recently. You know the recipe, that fruit."

"Qin Huai and I discovered that the technique of using a large turning spoon to stir-fry Guoer's fillings might be better. I just wanted to ask if I have time to learn it at my age. If so..."

When Zheng Siyuan said it, he felt ridiculous and glanced at Qin Huai subconsciously.

Qin Huai was still trying to use a big spoon when he was frying stuffing the day before yesterday.

Although Zheng Siyuan feels that since he met Qin Huai, he has been led more and more astray by Qin Huai. Although many ridiculous ideas are ridiculous, he really wants to try them.

Huang Shengli:——·

"Ah?"

"Fried stuffing."

"Do you need a large spoon?"

Although that recipe is outrageous, such an outrageous process is not written on it.
Chapter completed!