Chapter 158 What exactly is there in Suzhou? By the time Qin Huai returned to the kitchen, everyone had already eaten. Even Huang Shengli was holding one in his hand and had already chewed half of it. Huang Anyao just took a bite of the one in his hand. Qin Huai had reason to suspect that this was his second one. One fruit weighs half a catty. Huang Anyao ate two fruits soon after finishing lunch... Qin Huai could only say that the young man had a good appetite and was very promising. Zheng Siyuan left one for Qin Huai. There was one left that was made by Qin Huai himself. It looked particularly ugly and was also the highest grade among them. 【Apple Noodle B+ Grade】 In fact, Qin Huai rarely makes B+ level dim sum. Ugly fruit, exciting level.
Qin Huai picked up the fruit and took a bite. Chew. It's warm and a bit scalding, with the slight sweetness of carrot puree, and the salty and fresh juices of the meat filling blooming in your mouth. The skin of the fruit is slightly hard and not soft enough to taste. The inside of the dough has been dyed with the color of the meat filling and is fully integrated with the meat filling. It tastes a bit like a steamed stuffed bun filled with gravy. The outside still has the flavor of fruit peel, and the combination of the two gives it quite a flavor. Not to mention the fillings, two words, delicious! The meat filling is the best! As the most common pork stuffing, its characteristic is that it is very versatile, which can be seen just by looking at the types of steamed buns. Pure meat buns, pork and green onion buns, mushroom buns, prune and vegetable meat buns, cabbage meat buns, radish meat buns... basically as long as you want, there is no filling that cannot be paired with pork. Juicy, fat but not greasy, and well-salty fillings are the soul of steamed buns. What? You said that now everyone is eating fruits. Come on, everyone present is a professional. Even Huang Anyao can tell that Guoer's filling is a perfect bun filling. But what about bun fillings? The bun filling is wrapped in the skin of the noodle. As long as it is matched properly and the thickness of the skin of the noodle is precisely controlled, the filling will not be exposed during steaming and the oil will not leach out. The dough will be slightly hard but mixed with the meat filling and the chewing will be special. The flavor is just delicious! That’s what this snack is supposed to do! Huang Shengli’s fillings are very good, but Qin Huai’s noodles are not stretchy either. The combination of the two makes for a good snack. "It's so delicious. How can there be such delicious food in this world! It's just steamed buns... ah no, dumplings... that's not right either, noodles... not at all. They're stuffed with meat anyway, so delicious!" Inspirational to be excellent! Huang Anyao, a food critic, found at this moment that his knowledge was still too narrow. He couldn't find any snack that could be used to describe Guoer. No, not at all. The stuffing of steamed buns, the skin of doughnuts, superb techniques, and abstract shapes. No meal replacement, no meal replacement at all!
The layman Huang Anyao was still lamenting how unique, unique, refined and extraordinary this dim sum was, while the experts Huang Jiazhong and others had already begun to discuss the importance of the big spoon for the filling. "Judging from the filling alone, the big spoon is really important." "It seems like, if it weren't for the master's last touch, the stuffing would have fallen apart and wouldn't be able to contain the juice when it's simmered later. If the meat stuffing can't lock in the juice, you'd have to spread the stuffing out as much as possible for simmering. Boil it dry. Not only will it not be juicy enough when you eat it, but the meat juice will not seep into half of the dough during steaming. The skin is already a bit dry, so it will definitely be dry when you eat it like that. " "From what you said, it sounds like this. If you don't cook the fillings dry when simmering, the oil will definitely seep out when it is steamed. You don't even need to taste it. Just by looking at it, you will know that it will be overturned." "Qin Huai's recipe has something good." "It doesn't matter if you skip one step. Which Lu cuisine master wrote this recipe for Bai'an dim sum? Isn't it difficult for the chef to come up with such a tricky method?" "I heard that a diner in Qinhuai got the recipe fifty or sixty years ago. Going forward, this recipe may have been passed down during the Republic of China." "Back then, it was normal. I've heard people say before that at that time, rich people showed off their wealth and fought hard to make things difficult for cooks. They had all kinds of weird recipes." "I've heard about it too." Everyone in Huang Ji's kitchen gathered around the door of the kitchen to eat and discuss. Dong Shi, the most talkative person, naturally did not miss this opportunity to chat and actively participated in it. While chatting, Dong Shi found that there was one person who had been silent. "Brother Jun, why are your eyes red?" Dong Shi asked. Wang Jun rubbed his eyes and pretended to be nonchalant, but his sad voice betrayed him: "It's nothing, I just remembered the time when I fell in love with Mianmian." "At that time, Mianmian never disliked me. We often went shopping together to eat snacks. Wuwuwuwuwu, it would be great if I could eat the fruit with Mianmian at that time, Wuwuwuwu." Baldhead weeps. Everyone:… What a strange angle. Dong Li silently pulled Dong Shi back. Sorry, my brother talks too much and is not very good at reading people's eyes, making me laugh. In the kitchen, Huang Shengli has started a new lesson. Zheng Siyuan originally wanted to go back and practice Dianshazi, but he thought it was over and decided to take a day off today to see how Qin Huai learned to cook. Stir-fried pork stuffed yellow Shengli is a brand new teaching method. He did not demonstrate first, but asked Qin Huai to stir-fry it first. There are no restrictions, let Qin Huai choose what he is best at based on his feeling. It doesn't have to be ordinary shredded pork and meat stuffing, it can be fruit stuffing, or fried meat with green peppers. If Qin Huai wants, he can also have mutton fried with green onions. Qin Huai chose the meat filling that he fried the most, the filling for Yuanmeng Shaobing. Yuanmeng Shaobing is probably one of the snacks made by Qin Huai, and it can make diners most intuitively feel that his red case is not worthy of his white case. Qin Huai felt that he had just learned a lot when Huang Shengli was frying stuffing. He moved. Stir-fry over high heat.
I tried to turn the spoon over, but failed to do so. Continue to stir-fry over high heat. Stir out the oil, very good, the meat filling is in good condition. Continue to stir-fry. We are almost reaching the critical point! Qin Huai knew it well and counted silently in his heart. three. Still a little short of that. two. The oil smell is just right. one. Right now, a beautiful turn...sorry, I can't, adjust the heat. Adjustment errors. Try to remedy that. Remediation failed. In a hurry. A random stir-fry. The meat filling is taken out of the pot. Roll over. Qin Huai:… Tired, destroy it. Zheng Siyuan almost couldn't hold it in, the corner of his mouth was harder to hold down than the AK. Huang Shengli didn't even hold back his laughter. He stopped pretending and said cheerfully: "You see, stir-frying minced meat and stir-frying vegetables are not at the same level of difficulty." "Stir-frying green vegetables will test your understanding of stir-frying, and your control of time and heat. If something goes wrong in a small place, you can still fix it. As long as you don't make a big mistake like being distracted, you will be able to do it after practicing for a while. Results." "But meat fillings are different. There are many things to consider with meat, and you can't just stir-fry it. Of course, you don't have to turn the spoon during the stir-frying process." "It's good that you have this awareness, but we haven't learned this step yet. Turning the spoon can help the meat filling in the pot heat up faster and better. Without this step, you can still fry a qualified meat filling." "Here, let me demonstrate it to you." Huang Shengli heated up the oil in the pan and fried an ordinary meat filling without any fancy or skillful movements. In fact, it is not ordinary.
The meat filling is very fragrant. It looks so tempting that you can't help but want to take a bite. Sure enough, meat is much more attractive than vegetables. Huang Shengli handed the stove to Qin Huai. Qin Huai started his performance again. A hearty car rollover. Huang Shengli demonstrated again, and Qin Huai repeated it again. The two of them went back and forth like this, with Qin Huai frying Huang Shengli again and demonstrating to him again, Qin Huai frying Huang Shengli again and demonstrating again, achieving true step-by-step teaching, where the master taught him the truth in front of his apprentice. Obviously, Qin Huai is not very adaptable to this teaching model. It was too hands-on and put a lot of pressure on him. When he was frying vegetables before, Qin Huai had no psychological pressure about overturning. After all, Huang Shengli only demonstrated once, and Qin Huai practiced the rest by himself. When he turned over, he turned over. It was normal for him to turn over during practice. Huang Jia, Dong Shi and Wang Jun also told Qin Huai that they would definitely fall over while learning. Because there are comparisons, references, and a master watching over you, the psychological pressure will be great and you will want to be better. When people want to achieve goals that are far beyond their capabilities, overturning is inevitable. But Qin Huai had never been under such great psychological pressure before. Today he has it. He suddenly understood what Huang Jia was saying. The master is watching and showing you over and over again, but you can't do it well. You are very eager to improve yourself, but you can't do it, you are powerless, and you feel panicked. , fear of embarrassment, fear of disappointing the master and the huge psychological pressure. Strange, Huang Shengli is not his master. Even Huang Shengli did not criticize him. Huang Shengli is the most famous teacher who advocates encouraging teaching. But Qin Huai hoped that Huang Shengli would scold him and criticize him severely, so that he might feel better and the pressure would not be so great. Nowadays, this kind of teaching method of watching from the side with a smile, not saying anything, just asking a few questions, and then giving demonstrations is really too stressful. Qin Huai was so nervous all afternoon. At the end of the teaching, Qin Huai looked at the bucket full of minced meat and observed a minute of silence for the employees of Huangji that night. With such a big bucket of meat filling, what ingredients should be mixed with it before it can be finished? He really made everyone suffer when he learned to cook. "My performance today was very good and I have made great progress. I will continue tomorrow." Huang Shengli said his settlement speech with a smile, "My arms are sore after frying minced meat all afternoon. Go to the bone setting shop and eat more mangoes. " It seems that not only Gong Liang knows what fruits Qin Huai likes to eat, but Huang Shengli also knows. "Master Huang, I would like to take a leave." Qin Huai said. Huang Shengli was stunned, and the astonishment on his face did not disappear for a moment. Dong Shi, who had already started to prepare for work, heard what Qin Huai said and quickly lowered his voice and complained to Dong Li: "See, I said master can't do such a cruel trick. It scares Qin Huai."
"What I fear most is that the master teaches me step by step over and over, and looks on with a smile without scolding me. When I first learned to cook, I had nightmares about this scene every night." Dong Li: ...keep your voice down! "Yes...what..." Huang Shengli began to organize his words. "There is something going on at home. The customer who gave me the fruit recipe is a distant relative of mine. He is over 90 years old this year and he needs me to make a temporary trip back the day after tomorrow." "It won't take too long. I'll go back to Shanshi the day after tomorrow, and I'll be back the day after tomorrow. If the matter is resolved quickly, I might be back the day after tomorrow at night." "But there is one more thing I need to trouble you with. Can you help me fry a pot of fruit fillings tomorrow? I want to make a batch of raw embryos to take back." After hearing what Qin Huai said, Huang Shengli felt relieved and nodded readily to express the small matter. "There's no need to be in such a hurry. Going back and forth in a day is too tiring and hurts your body. Come back the day after tomorrow, and I'll fry you some more stuffing to take back. I remember that your family and friends are all in Shanshi, so I'll share some with you. I'll ask An Yao to buy some specialties here tomorrow, and you can bring them back the day after tomorrow." "Thank you, Master Huang!" . On the second day, Huang Ji announced to regular customers and surrounding neighbors that Qinhuai would be closed for two days, and everyone accepted it well. Huang Ji's chefs don't have days off all year round, they have rotating days off, but when Qin Huai just arrived, everyone seemed overly enthusiastic. The new Master Xiao Qin was not used to it for a while, and it was normal for him to be exhausted and want to take two days off. Even Gong Liang didn't say anything, he just silently helped Huang Anyao buy local specialties, including private goods and adding 20 pieces of silk. Yes, horse. A little fun fact, under normal circumstances one piece of silk can make 15 tops. Qin Huai was shocked when he saw the local products Huang Anyao bought for him. He almost thought that he was not coming to Suzhou to communicate, but to do business and purchase goods. Huang Anyao also felt a little guilty, but there was nothing he could do about it. Uncle Gong gave him too much. In the end, it was Huang Shengli who came forward to make the final decision and asked Huang Anyao to send Qin Huai the things to Yunzhong Community. Qin Huai traveled lightly and only brought 20 kilograms of shortbread cookies. The plane landed at noon. The mountain city in this season is very cool, the air is crisp in autumn, and the temperature is suitable. It is very suitable to wear some clothes that are moderately thick and can enhance the shape for taking photos. Theoretically speaking, in such a comfortable environment, even going to work will seem less uncomfortable. This is theoretically speaking. The residents of Yunzhong Community don’t think so. Office workers in office buildings near Yunzhong Community don't think so. Even the neurology doctors at the private hospital where Qu Jing works don't think so. What good is good weather? Master Xiao Qin has been to Suzhou for a week! A week, a whole week, do you know how everyone lives this week? No fermented steamed buns, no Wudingbao, no Sandingbao, no crab shell roe, not even tangerine peel tea!
This is not the way people live! Everyone was so worried that they even bought all the chicken cakes in the Yunzhong Canteen. They spent every day buying unpalatable snacks in the canteen and thinking about things. They only hoped that Master Xiao Qin could see everyone's determination and come back as soon as possible. Come back, what is there in Gusu? On this day, Master Xiao Qin came back. But he came back secretly. Chen Huihong came to pick up Qin Huai at the airport. She drove her brother's Maybach instead of her own Bentley, lest the license plate be too familiar and be recognized by the neighbors. Qin Huai was also fully armed, with a hat, mask, sunglasses, windbreaker, scarf, and gloves, wrapping himself up into Qu Jing . Those who didn't know better thought it was Qu Jing wearing men's clothing. Qin Huai struggled to get into the car, took off his scarf, took off his mask, and breathed a long sigh of relief. "Huh, I'm so embarrassed. It's really hard for Qu Jing to wrap herself up so tightly every day." "Sister Hong, your shortbread is in my suitcase. We will enter the elevator directly from the underground parking lot later, and I will give you the shortbread when we get to Luo Jun's house." "Okay." Chen Huihong didn't mind, "Have you brought anything else? Dingsheng cake, fermented steamed buns, lard rice cake, when will Master Zheng come back with you?" Qin Huai: "...Is it possible that Zheng Siyuan returned to Gusu to go home and would not come back again?" Chen Huihong was a little disappointed. "I didn't bring the rest of the snacks, but I asked Luo Jun to prepare all the ingredients. I can make them directly for you today." "In order to avoid alerting others, I will stay at Luo Jun's house tonight, and I will ask Sister Hong to take me to the airport tomorrow morning." Qin Huairu, an underground worker, said. "Don't be so exaggerated." Chen Huihong felt that Qin Huai was making a bit of a fuss, "Everyone knows that you will stay in Suzhou for a month, which is understandable." Qin Huai paused: "Maybe more than a month." Chen Huihong:? "Things have changed now. If nothing else happens, I may have to stay in Gusu until the Chinese New Year, then go directly back to my hometown in Qiu County, and then return to Yunzhong Canteen after the New Year." Chen Huihong grabbed the steering wheel tightly, resisting the idea of slamming on the brakes and stopping to question Qin Huai like in the TV series. She tried hard to adjust her expression and squeezed out a few words through her teeth. "how long?!" "Only a few months." Chen Huihong wants to buy a house in Suzhou. She finally understood why Qin Huai was so sneaky. Chen Huihong hesitated for a long time, opened and closed her mouth, and then slowly asked: "Huangji Restaurant, do you support cross-provincial errands?" Qin Huai:? (End of chapter)