At around 8 o'clock in the morning, the employees of Huangji Kitchen began to arrive at work.

It wasn't Huang Ji who adjusted his working hours, it was everyone who adjusted their meal times. They all came to eat with empty stomachs.

When Huang Anyao arrived at 8:30, he thought he must be the first to arrive. Unexpectedly, the kitchen was already bustling with people, and almost everyone had a bowl of noodles. The hand-rolled noodles tasted very chewy, and the noodle soup was Huang Ji’s favorite.

Huang Shengli's second apprentice Bao Xiong made the prepared soup stock.

Bao Xiong and Qin Huai were not very familiar with each other, and they didn’t have much communication. Among Huang Shengli’s disciples, his skill in making soup was pretty good. There weren’t many soup dishes that needed soup stock in the dishes at Huangji Restaurant, and the requirements for soup stock were not very high.

High, so the tedious task of making soup stock does not require the master chef Huang Jia to do it himself.

If there is a dish that really requires very high stock, Huang Jia or Huang Shengli will personally prepare the soup in advance.

But even so, Bao Xiong's soup is far better than Qin Huai's. This can be seen from the grade of longevity noodles. [Grade B-Grade Longevity Noodles]

In the past, Qinhuai used Zheng Da Diao's soup stock to make longevity noodles, and the highest they could make was C+. There seems to be only a small grade difference between B- and C+, but there is a qualitative difference between B- and C-grade.

Qin Huai himself is not sure whether this B-level longevity noodles is because Bao Xiong's soup stock is good and the soup has raised the level. Or is it because he has worked hard to practice the cooking during this period, and the cooking has been raised from elementary to intermediate.

The progress in level, Huohuo brings the level up.

From the video tutorials and dish details, it is not difficult to see the reason for the overturning of longevity noodles. The heat is an important factor in determining the grade of longevity noodles. This important factor is not only reflected in the soup, but also in the boiled noodles.

The longevity noodles that were supposed to reach S-level overturned because they were not cooked properly and became A-level.

In order to consolidate, every bowl of longevity noodles is cooked by Qin Huai himself. Unlike Zheng Siyuan's wontons, which are self-service, you can make as much as you want and add whatever toppings you want. Everyone is a chef, so the level of cooking wontons is definitely not bad.

Most people in the kitchen are eating noodles. After finishing the noodles, they cook wontons.

There is no way, why did Qin Huai make something new?

If Qin Huai said that he knew more than 120 kinds of dim sum on the first night of the feast, some people were shocked and a little disapproving, thinking that there must be a lot of nonsense among the 120 kinds of dim sum.

After all, dim sum can be said to be a new dim sum if you change the fillings. There are six or seven different fillings for a small crab shell. It is not impossible to make up 120 kinds of fillings in this way.

But today, no one will question it.

It's too comprehensive. As a breakfast chef, Qin Huai is too comprehensive.

The steamed buns are awesome, the buns are awesome, the dumplings are awesome, and even the noodles are awesome!

The key point is that this is not the kind of noodles with rich menus. At first glance, the menus of 18 different ingredients are full of fancy noodles. This is a simple bowl of hand-made chicken soup with chicken soup as the base and mushrooms and vegetables as the vegetables.

noodle

The simpler the snack, the better it can be eaten.

Not to mention food like chicken noodle soup, Huang Kee’s employees eat it frequently.

A few years ago, when Huang Shengli was a front-line chef, Huang Ji's kitchen was as busy as a war every day. Sometimes it was so busy that no one had time, so they would use the leftover broth to cook a large pot of chicken noodle soup and serve it with some side dishes.

Fufufu is also a sumptuous employee meal.

It was only after eating and comparing that everyone realized that Qin Huai's Bai An skills were really good.

The soup is the same. The noodles are not as good as most of the people here, but they are delicious. The hand-kneaded noodles are awesome.

Huang Anyao was holding a bowl of longevity noodles that had just come out of the pot. He found a small bench and sat down in the corner. He slurped down half the bowl of noodles before he thought about whether he should add some side dishes.

Huang Anyao took a look, dried radish, kimchi, pickles, mustard and pickled beans.

Forget it, they don't deserve it.

Huang Anyao drank two mouthfuls of noodle soup and continued to eat noodles with his head down.

After the breakfast service time was over, Qin Huai started making steamed buns as usual. Kneading, rising, kneading, secondary fermentation, step by step.

On this assembly line called Huang Kee Dim Sum, the best assembly line masters are very orderly, and there is no trace of the panic and tension of yesterday.

Master Qin of the assembly line has already discovered it, so there is no point in panicking and being nervous.

It can't be done, it can't be done at all.

That's what he should do when he gets off work.

While Qin Huai was making snacks, Huang Jia had been secretly looking at him. Seeing that Qin Huai had adapted so quickly, he was a little relieved.

Although Huang Shengli didn't blame him yesterday, he did ask why Qin Huai had so many types of dim sum. Huang Jia knew it was his mistake and Qin Huai didn't know, or if he made it clear, he didn't care about Qin Huai's problem, but he also wanted to

Show the apology he deserves.

Huang Jia decided to make a big lunch for Qin Huai for the staff lunch in the past few days.

Huang Jia didn't fully understand the essence of Huang Shengli's three sets of duck and braised silver carp head, and the oily scale paste was only good and not amazing, but Huang Jia has his own specialty dishes.

There is a famous three-head banquet in Huaiyang cuisine, which is one of the important signs that people pursue flavor and characteristics from being full to eating well.

Qin Huai had already eaten two dishes in the three-head banquet at the reception banquet, namely crab meat lion head and braised silver carp head.

The dish that Qin Huai has never tasted is also one of Huang Ji's signature dishes, and it is still on the menu.

Grill the whole pig head.

This is the dish that Huang Jia has learned the most and cooked best, and it is also the signature dish that Huang Ji is best at now when Huang Shengli is unable to cook normally. As a signature dish, the grilled whole pig head cannot be ordered fresh and must be ordered in advance.

Reserve.

It's not Huang Ji who gets the price, it's mainly because this dish can't be cooked to order, and the preliminary preparation process is too troublesome. The price of the dish is here, so it's impossible to prepare it in advance and wait for customers to order it.

This kind of big dish, which is obviously used to entertain distinguished guests, is usually reserved by guests in the private rooms in the evening. Very few people make reservations during the noon time on weekdays. Qin Huai did not see Huang Jia preparing it yesterday morning.

Now Leng Buding saw Huang Jia holding a flamethrower and scorching a big pig's head, spraying the white pig's head black. Qin Huai couldn't help but stretched his neck to look at Huang Jia. His eyes were full of pig heads, and he rubbed them.

It's all muscle memory.

Huang Anyao was about to leave after breakfast. When he saw Huang Jia taking out the pig's head, he quickly took out his mobile phone to check today's reservations. He found that no one had ordered a whole pig's head for lunch, so he immediately asked who the pig's head was for and decided to stay.

I stayed there all morning and had a staff meal at noon.

Seeing Qin Huai stretching his neck to look, Huang Anyao came to Qin Huai's side to explain.

"Huang Jia is going to make grilled whole pig head. This is his signature dish. It costs 2888 per dish. It needs to be booked in advance. When the Chinese New Year is approaching, especially on the New Year's Eve, it is fully booked."

Qin Huai was shocked: "What a blame!"

"It's quite cheap. My dad knows how to cook this dish. Huang Jia hadn't mastered his skills more than ten years ago. This dish was already at this price when my dad made it. If my dad makes it now, it will definitely be more expensive.

This price.”

In an instant, Qin Huai suddenly had a clear understanding of Huang Ji's revenue in its glory years.

It’s really profitable. This top-notch and awesome Hongtan restaurant is really profitable.

No wonder Zheng Dahui felt that Bai An had no future and could not make money, so he went into business.

"Is this dish very troublesome?" Qin Huai took a look at the state of the dough and thought it was ready. He stopped, and the helper next to him immediately replaced it with a basin of new flour and brought a few bowls of water.

"Trouble." Huang Anyao pointed to Huang Jia who was scraping the black membrane off the pig's head, "Now this is the first step. Later, we have to put the pig face into the pot and cook it with rice wine, green onion and ginger for half an hour to remove the fishy smell.

"

Huang Anyao counted the steps with his fingers: "The second step is to fry the sugar color and add red yeast water to color it. This step is very important. It must be colored in this way to finally create a big pig face that is red and shiny."

"Then it's time to add spices and stew."

"First use high heat, 10 minutes for coloring, then simmer for 3 to 4 hours on low heat until the pork head is as soft as tofu." "Normally, it takes 6 hours to stew, but don't we have pressure cookers now?

The time can be shortened a lot.”

“The last step is difficult, deboning the pig’s head. I remember my dad said that it’s best to debone the pig’s head while it’s hot right out of the pan, otherwise it won’t be easy to debone the pig’s head when it’s cold. The pig after deboning

The face should still look like a pig's face, then pour the marinade from the stew and steam it for an hour."

"Finally, thicken the marinade during stewing, pour it on the pig's face after it comes out of the pot, place a circle of blanched vegetables, carrots and other vegetables around the pig's face, and pour the marinade on it.

, the vegetables are all delicious!”

Huang Anyao started to speak again as he spoke.

"I haven't eaten in more than half a year. The last time I ate was when my dad made it during the Chinese New Year." Qin Huai:...

How come you, Shaodongjia, have never eaten anything? Don’t you have any of Shaodongjia’s noodles?

Qin Huai continued to knead the dough with muscle memory, glanced at the pig head that had been cleaned and put into the pot, roughly calculated the time, and found that something was not right.

"According to what you just said, it takes at least five or six hours to grill a whole pig's head from processing to cooking. Huang Jia started making it at around 8 o'clock. Normally, it takes until one or two o'clock to cook it. Huang Ji is not one o'clock. Is the kitchen ready for dinner after get off work?"

Huang Anyao:..

Why is your focus so strange? How can you grasp your blind spots so accurately?

Huang Anyao hesitated for a long time without saying anything, and finally said: "I don't know very well, I don't care about the restaurant's affairs." This sentence convinced Qin Huai, and Huang Jia also went to deal with it without seeing whether the pig's head was in the pot.

As for other ingredients, Qin Huai continued to knead the dough carefully.

Dong Shi had already finished gossiping with him when he was cooking longevity noodles in the morning. Qin Huai left before the evening business started yesterday and did not see or hear the screams of the customers who came to grab snacks.

There are not many customers who have time to come to Huangji for dinner at noon on weekdays, and even if there are, they are mostly retired people like Qian Zhongheng. However, retired uncles have limited pensions, so they cannot eat every day, and they usually only spend a month on extravagance.

Once or twice.

As someone who can afford food and has many things to do every day, it is impossible to leave the work at hand and come to Wong Kee at noon just to eat Zheng Da's dim sum.

Of course, if Huang Shengli suddenly gives everyone a surprise, and suddenly drops a complete three-head banquet at noon on a working day, and there is no limit on the quantity, then there will still be many bosses who are busy with everything and are willing to abandon the less important work at hand and rush over.
To be continued...