Chapter 15 Five Ding Bao (please vote for me!) July 1st was sunny, the temperature was 26℃-33℃, the air was good, everything went smoothly, and the work started well. It was 4 o'clock, it was still dark, the crescent moon was still hanging in the sky, and there was silence outside the window, not even the chirping of birds or cicadas. Qin Huai, who hadn't gotten up early to steam buns for a while, was woken up by the alarm clock and struggled to open his eyes and get up from the bed. It's strange. It's obvious that his and Qin Luo's dream is to make money and open their own breakfast shop into a snack shop. From then on, they no longer have to wake up early and sleep until they wake up naturally. Now that they have made a fortune, why do they wake up earlier than before? . Qin Huai sat on the bed and thought about life. Suddenly, the phone began to vibrate violently, and when he saw it, it was a call from Qin Luo. When the call was connected, Qin Luo's wailing came from the phone. "Hey, brother, are you up? I'm so miserable. Mom woke me up at 3:30. She and dad didn't sleep last night and didn't let me sleep. I can clean the stainless steel basin in the kitchen. When the mirror looked in, the stuffing was taken out of the freezer and defrosted, and the meat stuffing was chopped into mince and then chopped into meat sauce. Dad is so free now that he can carve radishes. When will you come? " "What nonsense are you talking about? Your dad and I are used to getting up early." Zhao Rong's voice came. "Huaihuai, don't listen to Luoluo's nonsense. It's still early, don't rush and take your time. Your dad has cut the ingredients for you. Be careful not to drop them when you're walking in the dark outside."
Qin Huai smiled helplessly: "Mom, there are lights everywhere in the community, how could they fall down? I'll go there now, wait for me for 10 minutes." After the phone call, Qin Huai woke up, washed up quickly, liked the Moments posted by Chen Huihong and Ouyang last night, and then hurried out to the Yunzhong Canteen next to the east gate of the community. The lights in Yunzhong Canteen are already brightly lit. Speaking of which, Qin Huai, as the de facto owner of Yunzhong Canteen and the only white chef in the dim sum area on the first floor, has always been the least visited person in the canteen. He only came to visit twice when he first took over and never came again after the renovation. . Qin Huai has always had a good impression of the canteen. The decoration style follows the style of Ouyang's previous fish hotpot restaurant, which is more Chinese-style. As a mischievous person who suffered a net loss of RMB million in one year after opening his store, Ouyang spent a lot of money on decoration. His loss was an advantage for those who took over after him. Qin Huai brushed his face and entered through the inner door. Yunzhong Canteen has two doors, an inner one and an inner one. The inner door is exclusively for the residents of Yunzhong Community and can only be entered and exited by swiping your face. The outer door is a normal restaurant door, facing the road. "Brother, you're here, what should we have for breakfast?" Qin Luo, who was lying on the table playing with his mobile phone, instantly became energetic when he saw Qin Huai coming. "Eat steamed buns." Qin Huai said concisely and to the point. After saying that, Qin Huai glanced around the first floor and felt something was different, and asked, "Have the tables on the first floor been changed?" They are all retro-style wooden tables. Qin Huai remembers that the original table did not seem to be in this style. Qin Luo nodded: "Sister Hong said that since snacks are sold on the first floor, the original tables no longer match the style. She happened to have a batch of them there, so she replaced them for us all for free. Don't you know?" Qin Huai nodded without saying anything. He made a note in his mind and went to the dressing room to change clothes and start working in the kitchen. Qin Luo was too lazy to change clothes and couldn't enter the kitchen, so he could only squat at the door of the kitchen and watch from a distance. Qin Congwen, who had not slept all night, had already prepared all the raw materials that needed to be prepared. The various processed ingredients were placed in different basins and bowls. Even flour and warm water were prepared, which was very considerate. The considerate Qin Congwen was not idle either. He moved a small bench and sat in front of the cooking table making buns with Zhao Rong. "Huaihuai, on the first day of opening, can we sell out all the buns if we make so many?" Qin Congwen was worried while making the buns. He said this, and his movements were not slow at all. "Sold out." Qin Huai said without hesitation.
With a popularity base of 200, Qin Huai is confident about today's sales. "Ouyang has been looking for someone to distribute flyers for several days. If you use the flyers to buy steamed buns with a 30% discount, they will definitely be sold out." "But in Huaihuai, we only sell fresh meat buns and mushroom and vegetable buns in the morning. Isn't it a bit too monotonous? It's convenient across the street. The store sells more varieties of steamed buns than we do. There are seven or eight kinds of curry beef buns, fresh meat buns, vermicelli buns, and red bean paste buns. Isn’t it a bit short if we only buy two?” "Why don't you let your dad make buns here? I'll make some wontons. If not, I might as well fry some fried dough sticks." As soon as Qin Congwen's worry ended, Zhao Rong became worried again. "Mom, don't worry, we sell them cheaper than the convenience store opposite." Qin Huai said, "I have a few more to make here, there are many varieties." Yunzhong Canteen has no rent costs. If Qin Huai wants to start a price war, he can defeat all the breakfast restaurants within ten miles. Of course, he did not intend to use this tactic of injuring the enemy by one thousand and damaging himself by eight hundred. A price war requires capital and he has no money. Qin Huai's strategy is to value the essence rather than the quantity. In the morning, they sell two kinds of cheap and cost-effective basic steamed buns made by Qin Congwen, and 2-3 homemade expensive but delicious snacks suitable for breakfast. Desserts such as shortbread, pancakes, crab shell roe, and fried cakes that require the use of ovens and oil pans are made in the morning. Pastries in the traditional sense such as donkey roll, pea yellow, Dingsheng cake and Bazhen cake will be launched in batches in a timely manner depending on the specific sales volume and situation. After all, manpower is limited. Unless Qin Huai can grow 8 hands like an octopus, it is impossible for him to make so many pastries at the same time. Qin Huai started kneading the dough. In order to get more sleep, Qin Huai always prepared the noodles the night before. As long as you control the steaming time and heat, the dough will not taste much worse overnight. But today is different from the past. Nowadays, we are taking the high-quality route rather than focusing on quantity. Naturally, freshly made food tastes better. After making the noodles, Qin Huai started preparing the stuffing. Heat oil in a hot pan, put the diced pork into the pan and stir-fry until it changes color, then add in the diced chicken, diced shrimp, diced crispy bamboo shoots and diced sea cucumbers, stir-fry, and add The chicken stock that was cooked the night before was boiled over high heat and then simmered over low heat. The whole kitchen was filled with the aroma of the broth for a while. Qin Luo was so excited at the door that his voice trembled. "Five...five Dingbao!" It's no wonder Qin Luo is so excited. If there is any precious item these days that can only be obtained during the New Year, then in the Qin family, apart from the New Year's money, it is a five-pack. Wu Dingbao, the official imperial meal when Emperor Qianlong went to Jiangnan. Unlike the 3-5 yuan plum and vegetable pancakes and 2-5 yuan meat sesame pancakes sold along the street, which are also claimed to be the same delicacies from the Qianlong River in the South, Wudingbao is a real imperial meal. It is said that when Qianlong went to the south of the Yangtze River, local officials asked for instructions on what to prepare for breakfast. Qianlong said: nourishing but not too tonic, delicious but not too fresh, oily but not too greasy, crispy but not too hard, tender but not too soft. The Guangling dim sum master thought hard and finally had an epiphany: sea cucumbers are nourishing, use less but not too much; chicken is delicious, use less but not too fresh; pork is oily and fragrant, use less but not too greasy; winter bamboo shoots are crispy, use less but not too hard; shrimps are delicate, use less but not too hard. And not too soft. So these five ingredients were cut into cubes as fillings, and this was how we got the five-diced buns. As you can see from the fact that making fillings requires heating oil in a pot, stir-frying and stewing, and preparing broth in advance, making Wuding Bao is very troublesome. After the ingredients in the pot are simmered, add water starch to thicken it and put it in the refrigerator for a period of time. Qin Huai always felt that if he removed the last step and cooked it directly, it would probably become a dish. When Qin Huai tried making Wu Ding Bao at home for the first time, Qin Congwen thought that his son had become interested in cooking, so he decided to directly challenge the difficulty and start with soup stock dishes. As for how Qin Huai was able to cook such a difficult royal meal... Qin Huai could only say that the most correct thing he did in elementary school was to spend one yuan on the snack book at the flea market.
The dim sum collection is really comprehensive. Breaking the bowl and begging for food: Readers, please do me a favor and give me some monthly votes!
(End of chapter)