After finishing the feast, Qin Huai felt that the food was in his throat. He just wanted to go back and lie down quickly, and he didn't even want to say anything, because when he opened his mouth, he could feel three sets of duck, crab powder tofu, eel paste, squirrel fish, and so on.
The taste of a dish such as braised silver carp head is rising.
It tastes pretty good, but it's a bit disgusting when mixed together.
This feeling is commonly known as overeating.
Qin Huai felt that he had never eaten so well in the first 20 years of his life.
Dong Shi was afraid that Qin Huai would not be able to find the house Zheng Da rented for him on his first day, so he volunteered to take Qin Huai back home.
Qin Huai also felt that he was worrying too much. The community opposite Huangji Restaurant was a standard old community, with a floor height of only 6
There is no elevator on the first floor. The green area of ​​the community is large. Although the facilities in the community are very old and the number plates in front of many units have fallen off, the layout is still very normal.
The house Zheng Da rented for Qin Huai was Building 102, which was very easy to find.
"Qin Huai, are you really responsible for the snacks for the staff meals? Let me tell you, our store has a lot of staff. You have seen everyone in the kitchen today, and there are more waiters in the front. They all eat together.
, If you want to steam the steamed buns, you will have to triple the quantity this afternoon." Dong Shi's mouth can't be idle at all, and he can always find a topic no matter what the situation is.
"Speaking of which, the fermented steamed buns you made this afternoon were really delicious. I feel like they are the same kind as those made by Uncle Zheng. But Uncle Zheng usually doesn't cook much, so it would be nice to make dim sum once or twice a year. Steamed Buns with fermented fermented glutinous rice."
I feel like I only ate it once a year ago."
Qin Huai was a little shocked to hear what Dong Shi said. He knew that Zheng Da's main career now was business and he was not very interested in making snacks and was not very willing to do it, but he didn't expect that he was not interested to this extent.
No wonder when he was working at Yunzhong Canteen a few months ago, Zheng Da started to make excuses after working diligently for two weeks. He didn't come in the morning and skipped out in the afternoon. It turned out that he had finished making ten years' worth of dim sum in two weeks.
Qin Huai was even a little moved. It was just because of Zheng Da’s hard work.
Oh, wait, why didn’t Zheng Da come to the reception banquet tonight? Didn’t anyone inform him?
"Is Master Zheng not in Gusu? I haven't seen him today." Qin Huai asked.
"Uncle Zheng went to Hangzhou." Dong Shi said, "It seems that there was a problem with a production line in Hangzhou. He left temporarily last night. It will probably take a few days before he can come back."
Qin Huai nodded and didn't ask any more questions.
The community is opposite Huangji Restaurant. Qin Huai asked Dong Shi if he would go to work at 9 o'clock tomorrow. After receiving a positive answer, the two walked to the door of the community.
One of the street lights at the entrance of the community is broken. I can see clearly from a distance, but in the distance there are only dark figures.
"Xiao Dong? You don't get off work until this hour?" An old man returning from shopping bumped into Dong Shi at the gate of the community.
Say hello with a smile.
"I just finished eating." Dong Shi replied in a familiar tone, "Uncle Qian, this is the new Master Qin in our restaurant. He specializes in making Bai'an dim sum. He is expected to leave after a month or two. You must be free tomorrow.
Come and support me."
The uncle squinted his eyes and looked at Qin Huai, then nodded with a smile: "Master Huang is finally willing to recruit a new Bai An dim sum chef. It should have been like this a long time ago. When Master Bing was still there, the state-owned restaurant only sold dim sum and stir-fried vegetables.
"
"Xiao Zheng is very angry and wants to make money, so he has gone to work as a chef. Your master feels that it is better to be incompetent than excessive, so he will not be satisfied if the dim sum chef he recruits does not have Xiao Zheng's skills, for fear of ruining his reputation as a master."
"It's been so many years. Except us old guys, who still remembers Master Jing? You have never met your master. It's not shameful to hire another dim sum master to sell ordinary dim sum. Your master is Tai Zhu."
Dong Shi didn't answer: "Master just thinks that our store doesn't have any good dim sum chefs, and promising dim sum chefs are delayed from coming to our shop."
The uncle smiled and left.
Qin Huai was a little confused when he heard this. He knew who Master Bing was, but wasn't Huang Shengli the owner of Huangji Restaurant? What does it have to do with Master Bing?
"Why wouldn't Master Huang hire a new chef in order to avoid losing his reputation as a master?" Qin Huai asked curiously.
Dong Shi hesitated for a very rare moment, thought for two minutes, and then explained: "Qin Huai, have you noticed that the areas near our restaurant are all old communities and there are no shopping malls."
Qin Huai nodded, he had discovered it a long time ago.
Although the community that Zheng Da rented for him was an old community, compared with other real old communities in the surrounding area, the facilities were already very good and new.
"Because this area is an old city, Huangji Restaurant was the former state-owned hotel. After the state-owned hotel closed down,
My master didn’t want the hotel to close down, so he bought it with his own money and opened the current Huangji Restaurant on the original site. Later, when the business was good, he took over all the surrounding shops and expanded it to what it is now.”
"In the past two years, Huangji Restaurant was called Huangji Restaurant. Later, Brother An Yao felt that the name of the restaurant sounded like a wine seller, so he changed the name. Master also agreed. However, many people still habitually call our restaurant Huangji.
It's a restaurant, but it doesn't matter, because generally everyone calls us Huang Kee.'
"There used to be many state-owned factories around here. Two streets ahead there was the former cotton spinning factory, but the cotton spinning factory closed down long ago."
"Many residents living here are old customers of our store. But they don't eat frequently, maybe only once a month, but they eat there for many years. Some customers, such as the uncle Qian just now,
I used to be an accountant in a cotton spinning factory. My master said that he lived near here forty years ago when Huang Kee was still a state-owned hotel. These people have all tasted my master's craftsmanship."
"My master thinks that he has only learned six points from his master's craftsmanship, which is already embarrassing to his master. My uncle may have only learned five or six points."
"Master said that he opened Huangji Restaurant on the original site of a state-owned hotel. The first customers who came to support it were all for the sake of master. He cannot embarrass master."
"So the requirements for chefs are quite strict. Our restaurant itself specializes in red chefs. There is really no future for white chefs in our restaurant. They can neither earn fame nor make a lot of money. It is difficult to recruit particularly good ones."
"Three years ago, Master Zhang, our restaurant's master of white paper, retired and returned to his hometown. Since then, he has not been able to find anything that satisfies the master, so he simply closed the white paper business. If necessary, I will ask Brother Siyuan to help."
Hearing what Dong Shi said, Qin Huai became nervous inexplicably and almost walked into the wrong building.
"Then Master Huang asked me to come over and directly distribute work clothes to communicate. Isn't it a bit too hasty?"
Although he doesn't know Master Jing, Zheng Da, Huang Shengli and Zheng Siyuan are all very good people, and they can teach each other everything they know by chance. If he behaves improperly and loses Huang Ji's face, he will indirectly lose his reputation.
Master’s face?
Dong Shi didn't understand at all: "Reckless? No way, Qin Huai, your craftsmanship is so good. If you didn't have your own community canteen in the mountain city, I would have asked you to come directly to work in our restaurant."
"I feel that your craftsmanship is on par with Brother Siyuan, and some of the snacks are even more delicious than Brother Siyuan's." As he said that, Dong Shi licked his lips and asked, "Can you make fermented steamed buns for the staff meal tomorrow? You
Tell me secretly, do you have any other snacks that you are particularly good at?"
""..--How about sesame cakes and crab shell jelly? My two snacks have always received rave reviews in my canteen. I have a friend who eats one or two pounds every time." Qin Huai was confused by Dong Shi's change of topic.
Confused, I took out the key and opened the door.
Stand at the door and bring the topic back.
"Is Siyuan's craftsmanship very good?"
Qin Huai knew that Zheng Siyuan's cooking skills must be quite good among the younger generation, and Zheng Siyuan also told himself so. But in Qin Huai's imagination, the older the chef is, the better his cooking skills are, and he is the most popular among the younger generation.
Among the real top players in the industry, they are just ordinary people.
After all, Qin Huai has his own judgment on Zheng Siyuan's craftsmanship. In terms of overall strength, Zheng Siyuan is stronger than him.
However, Zheng Siyuan is a bit biased and is only good at Su-style dim sum. The dim sum he is particularly good at can be as close as A level. Normal performance is between B level and C level. If he is not skilled in it, he can easily flip directly to D level.
But Zheng Siyuan doesn't do things he's not proficient in. He just likes to do the few things he's good at.
And what level are the recipes Qin Huai obtained through memory?
Jiang Chengde coaxes his sister's Sophora japonica buns, S level.
The longevity aspect of the helper being distracted while watching the fire and causing the car to overturn, grade A.
Qin Wan's fermented steamed buns, Grade B.
Jiang Weiming's red case was forced to be a white case, and there was no way to put the stuffing of the buns into the apple noodles, grade B.
On average, the average grade of the Baiyan dim sum recipes obtained by Qin Huai is A grade.
Qin Wan, an ordinary woman who is not a chef at all, can make B-level fermented steamed buns, which leads to Qin Huai's impression that B-level dim sum should be the average level of big restaurants.
Those who are not even B-level are embarrassed to go out,
As for Zhiweiju, which is said to have the most top bakery chefs in the country, it should be that any chef can make A-level or even S-level dim sum. Pei Xing and Li Hua are simple dishes, so they are known as Zhiweiju
0UT returned to his hometown.
There are gangsters everywhere. Qin Luo is also studying at Shuanghai High School.
Qin Huai felt that there was nothing wrong with his understanding and judgment.
Dong Shi thought Qin Huai might be a little crazy.
Dong Shi's expression was dull, and he looked at Qin Huai with an expression like a god: "Of course."
"If Master could recruit a chef with the level of Brother Siyuan, our store wouldn't be without a chef for three years."
"Brother Siyuan is recognized by us as the most awesome dim sum maker among the younger generation. Although he works in the pastry shop in front of the community every day making pastries, my brother, senior brother, third brother, and sixth brother all think Brother Siyuan is the best."
Much more powerful than the group of direct disciples at Zhiweiju."
"Not to mention that Brother Siyuan is still on the rise. I think within a few years, the level of criminal cases in the country will be better than that of Brother Siyuan. I can count it on one hand."
"If he is willing to come to Huangji, Uncle Zheng will spend some money to buy him a manuscript to build his reputation. He will definitely be on the list of the next celebrity chef list!"
Qin Huai was also confused. What, Zheng Siyuan is so powerful.
No wonder Chen Huihong used Zheng Siyuan and Zheng Da as standards and couldn't recruit dim sum chefs, not even those he liked. It turned out that it was not the HR problem of Chen Yingjun's company.
Then is it a bit too unfair for him to let Zheng Siyuan work as a cow and horse in the cafeteria?
While Qin Huai was stunned, Dong Shi quickly jumped to the next topic and said happily: "During this period, Master's waist is not very good and he hasn't been cooking much. The business in the store has declined. Senior brother has been working hard for me."
This worry."
"Okay, now, you and Brother Siyuan are here to help. Brother Siyuan's pastry shop is being renovated, and it will take more than two months to ventilate it. Qinhuai, if you can stay in our store for two months, wait
Master, if you take good care of your waist, our store's business will definitely reach a higher level."
"When the Chinese New Year comes, I will definitely get a super thick red envelope!"
Qin Huai felt that if he stayed in Huangji for two months, he should have the opportunity to see the residents of Yunzhong Community in Huangji Restaurant.
After Dong Shi finished talking about his desire for New Year's red envelopes, he went back happily. Qin Huai sat on the sofa and thought for a while, then sent Huang Jia a WeChat message to tell him the snack list he had ordered for tomorrow.
Huang Shengli knew Qin Huai's cooking habits very well and knew that Qin Huai was a dim sum chef who didn't make dim sum according to the menu at all. He asked Qin Huai to come and Huang Ji was just like staying in Yunzhong Canteen. He could do whatever he wanted without having to plan in advance.
You can do whatever you want in the store for 2 days.
Anyway, Huang Ji's kitchen is full of ingredients and snacks. If Qin Huai feels that there is a shortage of manpower and has helpers, he can say that he will have what he wants.
Qin Huai originally planned this, but after being exposed to such a popular science by Dong Shi today, Qin Huai suddenly felt a lot of pressure. Thinking about it carefully, Qin Huai even thought that Dong Shi might be lying to him to promote Zheng Siyuan's craftsmanship and indirectly promote his.
Craftsmanship, so that he does not have so much psychological pressure.
It’s better to fight the battle with certainty.
When making employee meals, be random. On the first day of work, give new diners something you are good at.
Qin Huai finished sending the WeChat message, washed up and fell asleep.
On the other end of the phone, Huang Jia looked at the WeChat message sent by Qin Huai with question marks on his face.
This recipe—·
Is it a bit too comprehensive?
Beijing-style mung bean cake, Yuanmeng Shaobing, fermented steamed buns, Sixi dumplings, tangerine peel tea, two flavors of crab shell yellow,
Wudingbao, glutinous rice cake, date paste yam cake and sophora flower steamed buns.
Sophora japonica steamed buns are also specifically marked to require unprocessed sophora nectar.
Huang Jia thought for a while, then removed the sophora flower steamed buns from this list and gave it to Huang Ji's foreman, asking her to change the electronic menu and rush to make a new batch of white menu before opening at noon.
Then I fell asleep with the question of what kind of steamed buns Sophora japonica steamed buns are.
At 7 o'clock in the morning on the second day, Qin Huai really couldn't sleep, so he had no choice but to get up. He wandered around and played with his mobile phone until 8 o'clock. He felt too bored and went to work opposite.
Huang Ji has opened the door.
There were even people in the kitchen.
Qin Huai was a little surprised. Didn't Dong Shi tell them that Huang Ji didn't go to work until 9 o'clock in the morning? Unexpectedly, Huang Ji also had a roll king and came to work at 8 o'clock.
After changing clothes, I went into the kitchen and saw that it was Zheng Siyuan.
Zheng Siyuan is seasoning the meat stuffing. Qin Huai is very familiar with this stuffing. It is the filling for the ravioli and bubble wontons that Zheng Siyuan makes every morning.
The two looked at each other and spoke in unison.
"Can't sleep."
"I'm used to it."
"Why don't you come here early to make snacks and take a break for lunch."
Seeing that Zheng Siyuan had already reached the stage of seasoning the meat filling, Qin Huai felt that he could not lose, so he rolled up his sleeves and started kneading the dough.
Make the Sixi dumplings first.
Don't ask, just ask because Qin Huai hasn't had breakfast yet and wants to eat.
At 9 o'clock in the morning, everyone in the back kitchen of Huangji Restaurant arrived to work one after another.
Every kitchen worker at Huangji Restaurant who came to work on time was shocked.
The kitchen is filled with the strong aroma of breakfast.
What is breakfast fragrance? Because there are so many kinds, I can’t smell them right away.
"Want to eat dumplings?" Qin Huai asked while making buns, "Sixi dumplings, if you want to eat dumplings, you have to wait another 10 minutes. Zheng Siyuan has wontons over there, but he doesn't have time to cook them now. You need to cook them yourself."
Zheng Siyuan was eating Sixi dumplings, pressed the soaked white fungus with chopsticks, checked the soaking condition, and said without raising his head: "The ones on the left are gauze wontons, and the ones on the right are bubble wontons."
Everyone was confused.
It was rare to see Huang Ji in the morning, and Huang Anyao, who came specially to greet Zheng Siyuan and Qin Huai, was also stunned.
Chapter completed!