Huang Shengli felt that he might need to re-examine the formula of Guoer.
When Zheng Da sent him this recipe before, he studied it for a few days and found out that this recipe was very strange.
For a recipe for white cake dim sum, the requirements for red cake are obviously much higher than those of white cake. It is not like dim sum.
It's more like a dish that just needs noodles. The chef who created this recipe seems to be a highly skilled red-pan chef who was forced to study white-pan for some reason.
It can be said to be as weird as possible.
But these don’t have fried fillings, so it’s strange that you need to use a large turning spoon.
What is the concept of using a large turning spoon when frying stuffing?
95% of the dishes on the Wong Kee Restaurant menu do not require the use of a large spoon.
Huang Shengli felt that he was really old. When he heard such explosive news, he couldn't think straight for a moment. He opened his mouth and didn't know what to ask. By the time he thought about what to ask, the fragrance of his face was already there.
Floated over.
The aroma of the steamed pastry is very good. The rich aroma of wheat is mixed with a faint aroma of wine. The aroma of wine is very light, but it is hard to ignore. It is like the icing on the cake, among all the flowers, this is also the icing on the cake.
The flowers are the most dazzling.
At this time, Huang Shengli didn't even have the extra thought to think about why he needed to use a large spoon to stir-fry the stuffing, because he was so familiar with the aroma.
The taste of fermented steamed buns.
It was his master, the chef of a state-owned restaurant, who left his hometown and became a master. When he was still an apprentice, he would steam the buns every day, attracting everyone to fight for them. People buying steamed buns lined up from the state-owned restaurant to the end of the street and they could not see the end of the steamed buns.
, the queue is full of children holding bowls and eating with the smell of steamed buns. Buy one with the smell of fermented steamed buns that will really make the kids next door cry.
That’s the taste!
Huang Shengli took a deep breath and felt like he was back to his teenage years decades ago.
At that time, he and Zheng Da were still working as apprentices in a state-owned hotel, and their wages were very low, barely enough to feed themselves. However, at that time, he and Zheng Da lived and ate at the master's house, and were never hungry, and they had enough money to give to their families every month.
.
Huang Shengli thought again that when he was working as a helper selling steamed buns, the neighbors did not care about each other, but white-flour steamed buns were indeed the most precious food. When he grabbed the steamed buns, everyone's eyes were fixed on his hand, for fear that he would catch a small child.
The steamed buns themselves suffered a loss.
Master is always very good. Each steamed bun is about the same size and weight, making it difficult to distinguish with the naked eye.
Huang Shengli still remembered that when he was a teenager, he was always very greedy after eating every day, and he felt hungry after a while. When he helped sell steamed buns, he would secretly swallow while selling them.
At that time, he and Zheng Da were both apprentices, and they couldn't get food at discounted prices in state-owned restaurants. The master would always leave his steamed buns to them, one steamed bun in half, half for himself and half for Zheng Da.
As he thought about it, Huang Shengli felt that his eyes were a little blurry, as if he had returned to a very distant past with the smell of steamed buns.
"Master, you are here. I just ran straight from the warehouse to the second floor to look for you. It turns out you are at the door of the kitchen. Master, let me tell you, Qin Huai's fermented steamed buns are really delicious, as good as those made by Uncle Zheng.
eat!
I brought you two of the most beautiful ones, they are still warm, please try them quickly.
"Master, you must try what I got for you. The one I got is much prettier than the one my senior brother got."
Dong Shili's words directly brought Huang Shengli from distant memories to reality. When he saw his talkative little apprentice holding a plate with two beautiful white and fat fermented steamed buns on it, Huang Shengli calmed down a little.
Change your mood.
Sure enough, as I get older, just smelling the aroma of steamed buns brings back memories of the past.
Huang Shengli sighed quietly, it seemed that it was time to really prepare to retire.
Huang Shengli smiled and picked up a steamed bun, opened his mouth and took a big bite.
He hasn't eaten so much in many years.
But this time, Huang Shengli wanted to be like when he was young, he could not wait to open his mouth and take a big bite when he got the fermented steamed buns, because if he slowed down in eating, the remaining steamed buns in his hand would be missed by Zheng Da.
After one bite, the steamed buns are soft but not chewy, and the wheat aroma is fully stimulated. With chewing,
The original slight sweetness of the steamed buns combined with the sweetness of the rice wine blend in your mouth.
The aroma of fermented wine lingers on the tip of my nose, but I can't taste the taste of wine.
This is the taste, this is what fermented steamed buns should taste like!
Huang Shengli recalled what his master had repeatedly emphasized when he taught Zheng Da how to make fermented steamed buns decades ago.
"The most important thing in making Jiuniang Steamed Buns is to get the aroma of the wine and the sweetness of the wine. If the Jiuniang Steamed Buns really taste like wine, then this steamed bun will be a complete failure."
There is no doubt that the steamed bun in front of you is a successful fermented rice dumpling.
It was so successful that Huang Shengli felt like he was back in his apprenticeship. No matter whether his study and work results for the day were good or bad, whether he had made progress or whether he had messed up. When the day's work was over, the master would take out a magic weapon like magic.
Give him half of the fermented steamed buns and tell him that he did a great job today.
Huang Shengli chewed silently, and many memories kept coming to his mind.
It's not like he hasn't eaten fermented steamed buns in recent years. Although Zheng Da gave up on becoming a top chef,
He went into business and became a wealthy businessman. He didn't practice cooking skills hard in these years, but the skills he learned back then were actually not lost.
Sometimes when their senior brothers get together, Zheng Da will show off his skills and make some delicious snacks, one of which is fermented rice buns.
Zheng Da also indeed received the master's true biography.
But Huang Shengli looked at the half-eaten fermented steamed bun in front of him, grabbed the steamed bun hard, flattened it, crumpled it, loosened it, and watched the steamed bun slowly rebound.
There is no such steamed bun image.
Zheng Da makes steamed buns, and what he makes are his steamed buns.
Qin Huai's steamed buns made Huang Shengli feel like his master's steamed buns.
I can’t say it’s exactly the same, but it’s definitely more similar to what Zheng Da did.
And I don’t know why, the more I ate, the more I thought about Master, which made Huang Shengli’s eyes turn a little red.
"Master, are your eyes smoked by the steam from the steamed buns? Why do they seem a little red? It should be no longer hot." Dong Shi didn't open any pot.
"Something got into my eyes." Huang Shengli said angrily, picking up another steamed bun on the plate, "Why are you shaking it in front of me? Xiao Qin must not have adapted to the environment on his first day here. You and Xiao Qin are the best."
, why don’t you go chat with Xiao Qin quickly.”
"Don't think I don't know. I asked you to help watch how Xiao Qin's soup was doing before. You spent most of the time chatting and your mind was not on the soup at all."
Dong Shi chuckled, took the plate and ran away.
Huang Shengli pushed another steamed bun to Zheng Siyuan, but Zheng Siyuan waved his hand and refused: "Uncle, I eat fermented steamed buns every morning these days."
The implication is that after eating too much, I finally went home and wanted to change my taste.
"Your father taught Xiao Qin this steamed bun?" Huang Shengli asked.
Zheng Siyuan shook his head and said he didn't know: "Probably not, but my dad may have pointed it out. Qin Huai saw the recipe in the Dim Sum Encyclopedia and researched it himself. He also gave me some advice."
"He told me that temperature is the most important factor in making fermented steamed buns. I went back and tried it as he said, and found that with precise temperature control, the steamed buns produced will indeed be better."
Huang Shengli was shocked again.
He just thought that Qin Huai's fermented steamed buns were directed by Zheng Da and Zheng Siyuan, but he didn't expect that it was Zheng Siyuan who was directed by Qin Huai to Tiangang.
Huang Shengli thought for a moment: "Siyuan, I'll leave later tonight. I'll cook and prepare a table of delicious dishes to welcome Xiao Qin!"
"Isn't your waist feeling bad these past two days?"
"It's a small matter." Huang Shengli thumped his waist, "It doesn't delay cooking, and it's not much, just one table."
"I also have to let Xiao Qin see the strength of his Master Huang."
"I'm not a half-baked chef like your dad who studied cooking for more than ten years and then went into business."
Zheng Siyuan:—
Chapter completed!