After confirming that there were ingredients in the store, Qin Huai rushed to the store without stopping and started cooking soup.
Chicken soup, one of the important components of chicken noodle soup.
Just by looking at the name, you can tell that chicken soup accounts for 2/3 of the chicken noodle soup.
Whether a bowl of chicken noodle soup is delicious or not, the soup is the base and the noodles are the icing on the cake. If the base is not well prepared, even the best noodles can only reach a certain degree when placed in it, but if the soup is a bowl of delicious and excellent chicken soup, chicken noodle soup
Qin Luo will definitely be able to break through and eat five bowls in a row.
And how to cook an excellent pot of chicken soup is very particular.
When Zheng Da was still working as a randomly dropped Bai An chef in the cafeteria, he once mentioned a few words to Qin Huai. Even if Qin Huai was unwilling to become his teacher, he still hoped that Qin Huai could systematically learn the basic skills of a Bai An chef.
As a chef, kneading dough is an indispensable basic skill.
Most of the Baiyan dim sum are noodles. Different dim sum and different cooking techniques have different requirements. Can you know how to knead the dough specifically for different foods, knead the dough well, and even prepare different dough for different people?
Appropriate changes in the hardness, ductility, and elasticity of the noodles are very important to the chef.
In addition to kneading the dough, preparing the filling is equally important.
The noodles determine the texture of the dim sum, and the fillings determine the taste. The combination of the two can make truly delicious dim sum. Basically, as long as there are no problems with the noodles and fillings, even if there are slight mistakes during the cooking and baking process, the dim sum will be delicious.
It won't taste bad either.
Therefore, the temperature cannot be said to be unimportant, it can only be said that it does not play a decisive role.
Of course, if the heat reaches a certain level, it can play a decisive role in destroying the snacks.
As for knife skills, most chefs are not particularly good at it.
Zheng Da's knife skills are very outstanding among the white chefs. The main reason for his excellence is that he practiced the basic skills well when he was a child. His master, Master Jing, is an excellent chef in both red and white cases.
Teach all the basic skills from case to case, practice all basic skills, and wait until the apprentice shows obvious biased talents before training in a targeted manner.
It can be said that Zheng Da is a standard chef with a professional background. He has an excellent master who knows how to teach. He has practiced basic skills since he was a child and has a good foundation. He is not only very solid in kneading dough and mixing stuffing, but also has extremely good skills.
His sword skill and fire level are not bad, and his technique is not bad either. He is a standard pentagonal warrior.
As for Qin Huai, Zheng Da's evaluation of him was that he was biased a bit too seriously.
His sword skills are basically non-existent.
This is normal. Knife skills are learned through practice, and there is no need to be lazy. Qin Huai does not have a master, so making snacks relies solely on talent and self-study. The most important thing is that he does not need to chop vegetables at home.
When I was a child in a children's welfare home, Director Qin and other staff at the welfare home just didn't cook the food well, but it didn't mean they couldn't cut it. Although the welfare home was poor, Director Qin was not crazy enough to let children of several years old go there.
A child-abusing villain who cuts vegetables, Qin Huai basically never touched a knife when he was in the orphanage.
Later, he was adopted by Qin Congwen and his wife. The Qin family breakfast shop has a very clear division of labor. Cutting vegetables and mincing meat fillings, which have no technical content and are considered manual labor in selling breakfast, are all done by Qin Congwen and Zhao Rong.
Responsible.
Therefore, Qin Huai never touched a kitchen knife when he was helping at the breakfast shop.
Later, after graduating from college, they went home to sell breakfast. Qin Congwen and Zhao Rong felt sorry for their son. Qin Huai himself didn't like to get up early. Every morning, Qin Congwen and Zhao Rong prepared the ingredients and everything before Qin Huai got up and started working directly.
It can be said that Qin Huai has never practiced knife skills since he was a child. There is no word "knife skills" in his cooking dictionary.
The heat is about the same, slightly better than the knife skills. After all, when steaming the buns, you still have to pay a little attention to the heat when simmering the fillings of the Wu Ding Bao over low heat.
Before the game system was activated, Qin Huai always felt that he had good control over the heat.
When the system was first activated, he even felt that the system's evaluation of the knife skills and heat were both elementary and biased. He admitted that the knife skills were elementary and he really didn't know how to do it.
But he disagreed with the low-level heat. Qin Huai thought the heat was okay, no problem. Look at the steamed buns, they were big and white.
It was during this time that he discovered that it wasn't that his skills were good, but that the game system's evaluation of skills was at the lowest level, which was elementary, and there was no room for improvement in knife skills.
The dishes he cooked during this period were a bit beyond the scope of a breakfast restaurant, and they became more difficult. Only after the skills required increased did Qin Huai realize that he was really not good at cooking.
Longevity noodles require chicken soup, Yuanmeng Shaobing requires fried minced meat. Once the snacks require more items that involve Qinhuai's shortcomings, his incompetence will be extremely obvious.
You can see it from when Luo Jun eats sesame cakes at noon. He doesn't put minced meat in the end of the meal, just chews the sesame cakes.
This behavior is no different from eating Roujiamo and only eating steamed buns.
In the past, Qin Huai could easily handle things by relying on his talent, but now he can't handle them.
In the past, it was enough to rely on the results of a single subject, but now it depends on the total score. Qin Huai, who is partial to subjects, can't keep up with the progress.
Master Qin, who always thought he had graduated, decided to go back to school to catch up on his classes and practice hard.
As for sword skills...
Zheng Da said that chef Bai An's knife skills are generally not very good, he is just particularly bad at it, so he should practice again when he has a chance.
Chopping the fillings well can also add three points to the dessert.
Three points of a hundred.
The energetic Master Qin started his first serious chicken soup.
After seeing how Zheng Da made soup, Qin Huai realized that what he had cooked before was pork soup and chicken soup, which was not soup at all.
In the morning, Qin Huai sent a message to Zheng Da asking for advice on how to make the soup stock. Zheng Da did not reply directly with the technique. It may be because the technique of jumping the soup stock is a bit complicated and he couldn’t explain it on WeChat, but Zheng Da sent him the recipe for the soup stock he made some time ago.
Qin Huai arrived.
Zheng Da didn't avoid Qin Huai when he was making soup. He even showed his hand to Qin Huai to open his eyes and become a disciple immediately. The first time he made soup, he had to teach him step by step.
Qin Huai was indeed watching from the side.
Zheng Da asked Qin Huai to try it a few times by himself first, and then ask him if there were any problems.
Qin Huai thinks this method is good, but it is a bit laborious.
Fortunately, he now runs a cafeteria instead of a breakfast shop. The soup stock is so high that he can sell old hen soup directly at noon and evening without fear of waste.
According to the recipe given by Zheng Da, the chicken soup stock should be based on old hens. The older the hen, the better. It should also be supplemented with lean pork, ham, duck feet, pig skin, and large pieces of pork spine.
These ingredients don’t really need to be chopped, just process them into large pieces and add them to the pot whole.
Pour cold water into a pot, heat up and bring to a boil, then skim off the foam.
After Qin Huai processed the ingredients, he took photos of the ingredients and sent them to Zheng Da. Seeing that Qin Huai really wanted to practice making soup, Zheng Da sent a few voice messages to remind him of some common problems when making soup.
Qinhuai soup is made to make longevity noodles, and the soup is naturally clear. The heat of the clear soup should be high first and then low. After the soup boils, quickly turn down the heat and keep it in a slightly boiling state with small bubbles.
A very vivid professional term - chrysanthemum heart bubble.
Zheng Da told Qin Huai that when the soup is cooked in a large pot, maintaining the beautiful chrysanthemum heart bubbles is a test of the chef's control over the heat. Not to mention that the cooking time of the clear soup is more than 4 hours. Such a long cooking time
It is impossible to open the lid of the pot all the time to observe the boiling situation and see if the bubbles coming out are caused by chrysanthemum heart bubbles.
The whole process of putting the lid on the pot and simmering over low heat is the whole process of the chef controlling the heat.
Zheng Da didn't expect Qin Huai to reach this level.
If Qin Huai could make clear soup to this level, he would no longer be a top white chef in the future. He would be a master of both red and white dishes. He would be a future grandmaster with only one knife skills difference.
And you don’t need this grade of clear soup to cook chicken noodle soup. This grade of clear soup has many other and wider uses.
For example, boiling cabbage, chickpeas, whatever you cook, if you put a spoonful of this level of clear soup into it, the dish will immediately become delicious.
Zheng Da suggested that Qin Huai take the smaller portion first.
Find a small pot and put it on the stove. It doesn't take that long. If you're not confident about the heat, you can occasionally lift the lid to check.
Qin Huai listened to all the above opinions.
He also did so.
Then it rolled over very smoothly.
Cooking longevity noodles in one pot will lower the quality of the noodles, but the chicken soup sold individually in the canteen will definitely be a household-grade soup stock.
If this pot of broth was graded, Qin Huai would probably rate it D.
Qin Huai used Zheng Da Diao's soup stock to cook longevity noodles, which can produce C+ grade noodles at best.
If you cook longevity noodles with your own stock...
If you have a C- grade, you should burn high incense.
Very good, Huihui is one step closer to eating A-grade longevity noodles.
Qin Huai drank the soup he made by himself and had a video call with Zheng Da.
"The chicken soup tastes like chicken soup with a slightly richer flavor." Qin Huai smacked his lips, "It's about the same as the chicken soup my mother used to cook at home. My mother usually uses old hens collected from the countryside when making chicken soup.
fragrant."
Zheng Da at the other end of the video closed his eyes in pain.
"Master Zheng, is my soup so bad?" Qin Huai was made unconfident by Zheng Da.
"Average." Zheng Da said, "This soup is actually made at your level. I just..."
"I was just thinking, what if you actually have an excellent talent in red case but haven't discovered it before. Now you want to practice it yourself, and after a little remote control from me, you will get amazing results immediately. I can also
Consider him your enlightenment master."
Qin Huai:......
Master Zheng, do you write novels?
The male protagonists in novels are not treated like this when it comes to red cases and white cases. The male protagonists in novels usually only master one.
"Then do I still have to practice?" Qin Huai took another sip of soup, "Can I just practice in this way?"
"It's too slow if you practice by yourself without anyone watching. Making soup stock is not that simple. You can't just read a recipe on the Internet and learn it by yourself in a month or two like you did when you learned dim sum." Zheng
Da poured cold water on Qin Huai, "I can finally see that I can't accept you as my apprentice."
"I'm not good at teaching disciples. It would be easier if you were in Suzhou. But today I found out that I really don't know how to teach remotely."
"Xiao Qin, I'll pass on my senior brother's WeChat account to you. He owns a restaurant and is quite famous here in Suzhou. His skill in making soup stock is better than mine. He is good at Suzhou cuisine and Huaiyang cuisine.
The best thing about Huaiyang cuisine is the broth."
"And he has many apprentices and has experience."
"I'll give him a call later to tell him that his waist has not been in good shape in the past few years. It seems that he hasn't cooked much since the beginning of this year. Now he just hangs around restaurants every day, teaching disciples, and watching the town.
The place may be freer than mine."
"Thank you then." Qin Huai put down the bowl, "What is your senior brother's name?"
"His surname is Huang, and his name is Huang Shengli. You can just call him Master Huang."
"Okay, thank you."
Zheng Da hung up the WeChat call.
After hanging up the phone, Zheng Da sighed sadly: "My good apprentice."
"Alas, cheap yellow has won."
It’s a new month, please give me a monthly pass at the beginning of the month~ Monthly passes for new books are still very important!
By the way, I would like to recommend Pudding's new book, "The Peak Academic Master". Those who like academic masters' daily writing can take a look.
Chapter completed!