Qin Huai spent ten minutes convincing Zheng Siyuan that this kind of imagining that he has a systematic and unique secret recipe must be different for each person. It suits him but not Zheng Siyuan.

Because he really does.

Zheng Siyuan is not a very eccentric person either. He gave up this evil practice method after hearing that Qin Huai had started to imagine that he had a basic foundation since he was a child.

Keep working.

Zheng Siyuan's sudden desire for knowledge frightened Qin Huai into thinking that he would have to judge others when telling the truth in the future.

He is a master of lies, and the truth sounds so much like lies. From now on, it will be enough to just blurt out the truth and deceive Luo Luoluo. An honest person like Zheng Siyuan should tell some lies.

Qin Huai continued to make Sanding Bao.

Very rhythmic production.

Every time you knead two batches of sandwich bun dough, you have to knead a batch of fermented rice dumpling dough. Then, while the fermented fermentation dough is fermenting for the first time, you can process the fillings for the sandwich buns. Take a look at how the helpers keep an eye on the heat.

.

Now that Huang Anyao is not in the back kitchen, there is a helper in the kitchen who can work on the stove, and his cooking skills are better than Qin Huai's. His technique and state of cooking stuffing are worthy of Qin Huai's learning.

Qin Huai learned from the helper with a heart of learning, but he was nervous to learn from the helper who did not have a name, and his hands were shaking.

Qin Huai is now Huang Ji’s signature dim sum brand.

Nowadays, the chef circle is seriously disconnected. Red Case is a little better, and each master can barely be regarded as having a legacy. Bai Case is really miserable, with no successors and no successors.

This can be seen from the rankings in the celebrity chef directory.

The number one celebrity chef is a Chinese chef, and the tenth is also a Chinese chef. Among the top 30 most valuable chefs, there are still several active Chinese chefs.

But there are none in the Bai case.

The most famous master chef of Zhiweiju, Bai An, ranked 41st in the last list of famous chefs.

But in terms of total number, there are not many more red chefs in the top 100 of the celebrity chef list than white chefs. Zhiweiju has many master chefs on the list, and the ranking is not too ugly, ranking between 50-70

time, but there is no one who is at the top of the truth theory.

In the Chinese culinary circle, it is a recognized fact that Bai An is in a weak position and that Red An overpowers Bai An.

No matter how unhappy Zheng Da is, he can only withdraw from the rankings in the celebrity chef directory and keep out of sight. He can't put the rankings on Xu Cheng's face and ask him, what are you ranking? How is my skill worse than Huang Shengli's?

If you want to explain why there are so many differences between the two, there are many reasons. For example, in the early years, people's living conditions were not very good. If they wanted to eat something good, they would only pursue good dishes with big fish and meat, and they did not pay so much attention to dim sum.

Due to various reasons such as wars, the craftsmanship has been severely disrupted. Many dim sum recipes have been lost. The ancient dim sum cannot be restored and the inheritance has been lost.

There are many reasons, but every chef knows in his heart that no matter how many reasons he gives or how many seemingly reasonable excuses he makes up, the dish itself will never lie.

If it tastes good, it tastes good; if it tastes bad, it tastes bad.

You can say that the bottom 30 names on the list of famous chefs are watery. Some names are not true, and some people are just above water. But the top 50 names on the list are absolutely fair, because Xu Cheng's tongue never lies.

Since Bai Gan is not good at all, and the only well-known restaurant in China that specializes in Bai Gan is Zhiweiju, Qin Huai, a skilled wild Bai Gan master, is particularly valuable.

Although it is outrageous to say this, it is the fact.

Is Huang Shengli’s craftsmanship good?

That must be good.

Even though he was hampered by a back injury, he was still ranked 44th in the last celebrity chef list. This is definitely a recognition of his skills. But if they are willing to spend money, diners have a choice.

They can eat at other well-known restaurants with the same or even better food than Huang Shengli.

For example, at Fenyuan in Peking, chef Xia Mubing is ranked tenth on the celebrity chef list and the number one active Chinese restaurant chef.

For a master of this level, you don't even need to make a reservation in advance and can pay double the price to add a table.

But Bai An doesn't have so many choices.

Zheng Siyuan and Qin Huai both have good skills, but it is rare for one to squat at the gate of the community and the other in the community canteen. If you want to eat dim sum at the same level as Qin Huai and Zheng Siyuan in other restaurants, basically you can only

One option is to go to Zhiweiju.

For diners in the Suzhou area at this stage, if they want to eat fermented steamed buns, Wudingbao, Sandingbao, Sixi dumplings, crab roe shaomai, and fruit, they have no choice but to come to Huangji. There is no other choice.

Even when I go to Zhiweiju, I can't get the same type of fermented steamed buns. You can't get this taste anywhere else except Huangji.

For diners near Yunzhong Community, they want to eat...

Let’s not talk about it anymore, now the diners in Yunzhong Community want to eat everything, and even want to die.

In this case, Qin Huai and Zheng Siyuan are the absolute faces of Huang Ji.

Among them, the Qinhuai store has a slightly higher gold content, because it has many varieties and has good quality control, which can meet the needs of customers with different tastes for dim sum.

For Huang Ji's ordinary helpers, being able to work as a helper for Qin Huai is, in a sense, recognition of his ability to help.

Didn’t you see that Wang Jun, Huang Shengli’s direct disciple, was working as a helper for Qin Huai?

Now, Master Qin, whose status is basically equal to that of a master chef, is concentrating on learning the cooking techniques of his helpers.

It’s really hard for the helper’s hands not to shake.

Finally, Wang Jun couldn't stand it anymore.

"Xiao He, I'll keep an eye on it while you help Dong Shi cut the bamboo shoots into dices."

Xiao He rubbed oil on the soles of his feet and ran away.

Qin Huai is still thinking.

Wang Jun saw this and asked directly: "Is there anything wrong with the stuffing being cooked by Xiao He?"

"No." Qin Huai shook his head, "I just noticed that he has a little habit when cooking stuffing."

Xiao He, who had already walked to the sink to wash his hands, pricked up his ears.

"When the filling of the sandwich buns is cooked to the end, it can be said that when the juice is reduced, the pot must be covered and simmered for a minute or two. When he removes the lid, he does not directly open it, but first exposes a small slit to smell it.

Uncover it slowly." Qin Huai said.

Wang Jun felt that maybe he didn't understand well enough. He didn't understand what Qin Huai wanted to express, so he could only ask tentatively: "Is there something wrong?"

In Wang Jun's opinion, this is simply Xiao He's personal habit.

Every chef has his own habits, and these habits often stay with them throughout their lives.

For example, Huang Jia has a little bit of obsessive-compulsive disorder. Every time he changes dishes, he must wash the pot and spatula twice, and drain the water from the spatula.

Dong Shi likes to chat while working and loses concentration, so he will give priority to completing the tasks he thinks are the most difficult.

These are the little habits everyone knows about Huang Ji Houchu, and there are also some little-known habits. For example, Wang Jun himself doesn’t like eating eggplants, and he doesn’t like cutting eggplants. He deliberately avoids eggplants every time he cuts vegetables.

, don’t cut it if you can’t.

Of course, only Wang Jun himself knows about this little habit. Over the years, he has always been a little transparent in Huangji's kitchen, and he is also the most mediocre and least promising among his direct disciples.

If no one pays attention to him, no one will notice his little habits.

"No problem, I'm just curious why this is happening." Qin Huai said.

In the video tutorial, Jiang Weijin also behaved similarly.

It's just that Jiang Weijin cooks stuffing in a big pot, a big pot like a country stove, with a heavy wooden lid.

Because the kitchen utensils are heavy, this action looks particularly obvious.

"Because... when I was young, I lived in the countryside with my grandma. Every time my grandma cooked rice, she would open the lid like this." Xiao He passed by and said weakly, "In my grandma's words, whether it is vegetables or rice,

It will become more fragrant after simmering for a minute or two."

"This way the heat won't escape when you open the lid. You can smell it from the side first to see if it's fragrant. If it's not fragrant, cover it and let it simmer for another two minutes."

"I have been accustomed to it for so many years. Whenever it is stuffy, I must smell it first to see if it smells good."

Qin Huai felt that he was awakened all of a sudden.

Yes, whether the fillings of the sandwich buns are fragrant or not is actually very important.

Why do steamed bun fillings need to be boiled? It’s because cooked steamed bun fillings taste and smell delicious.

Not only can he judge whether it is cooked well by the heat, time, and the state of the fillings, but he can also judge by the aroma the moment the lid is removed after simmering.

Whether it is a dish or a snack, it is important to have both color and flavor. Fragrance is actually a very important part of the snack.

Many times, a chef not only needs a good tongue, but also a good nose.

Qin Huai realized it and felt that he had learned another little skill in cooking stuffing.

Qin Huai went back and kneaded the dough.

At 10:30 in the morning, Huang Kee had not yet opened for business, and diners who had not eaten fermented steamed buns for six days could not wait to sit in the lobby.

For many loyal diners living nearby, it is no secret that Qin Huai lives in the community opposite Huang Ji.

Yesterday, Qin Huai was seen by many people walking nearby. Many neighbors were at home early in the morning, warming up for the steamed buns at noon.

Some people with relatively rich wallets plan to have a meal directly at Huangji at noon, including hot dishes and snacks.

Even some guests who live far away and work far away, who usually rely on errands to get snacks, heard about Qin Huai's return on time today and called errands early.

Huang Ji's foreman skillfully entered the battle preparation state.
To be continued...