Chapter 142 Huang Shengli’s shock Huang Shengli felt that he might need to re-look at Guoer's formula. When Zheng Da sent him this recipe, he studied it for a few days and found out that it was very strange. For a recipe for white desserts, the requirements for the red pastry are obviously much higher than those for the white pastry. It's not like a dim sum, but more like a dish that just needs noodles. The chef who created this recipe seems to be a highly skilled red case chef who was forced to study the white case for some reason. It can be said to be as weird as possible. But these don’t have fried fillings, so it’s weird that you need to use a large spoon. What is the concept of needing to use a large turning spoon when frying stuffing? 95% of the dishes on the Wong Kee Restaurant menu do not require the use of a large spoon. Huang Shengli felt that he was really old. When he heard such explosive news, he couldn't think straight for a while. He opened his mouth and didn't know what to ask. By the time he thought about what to ask, the scent of noodles was already wafting over him. The aroma of steamed pastry is very delicious. The rich aroma of wheat is mixed with a light aroma of wine. The aroma of wine is very light, but it is difficult to ignore. Just like the icing on the cake, among all the flowers, this one is the most dazzling.
At this time, Huang Shengli didn't even have the extra time to think about why he had to use a large spoon to stir-fry the stuffing, because he was so familiar with the aroma. The taste of fermented steamed buns. It was his master, Master Jing Lixiangjing, the chef of the state-owned hotel, when he was still an apprentice. Steamed buns are steamed every day, attracting crowds of people to compete for them. People buying steamed buns line up from the state-owned restaurant to the end of the street as far as the eye can see. The queue is full of children holding bowls and eating with the smell of steamed buns. Buying one can really make you enjoy the steamed buns. The kids next door are crying because of the smell of fermented rice dumplings. This is the taste! Huang Shengli took a deep breath and felt like he was back to his teenage years decades ago. At that time, he and Zheng Da were still working as apprentices in state-owned hotels, and their wages were very low, barely enough to feed themselves. But at that time, he and Zheng Da lived and ate at the master's house, never went hungry, and had enough money to give to their families every month. Huang Shengli also thought that when he was working as a helper selling steamed buns, the neighbors did not care about it, but white-flour steamed buns were indeed valuable food. When he grabbed the steamed buns, everyone's eyes were fixed on his hand, for fear that he would lose money if he caught a small steamed bun. Master is always very good. Each steamed bun is about the same size and weight, making it difficult to distinguish with the naked eye. Huang Shengli also remembered that when he was a teenager, he was always very greedy to eat every day and felt hungry after a while. When I help sell steamed buns, I always swallow secretly while selling them. At that time, he and Zheng Da were both apprentices, and they couldn't afford to eat at discounted prices in state-owned restaurants. Master would always leave his steamed buns to them. He would break a steamed bun in half and give half to himself and half to Zheng Da. As he thought about it, Huang Shengli felt that his eyes were a little blurry, as if he had returned to a very distant past with the smell of steamed buns. "Master, you are here. I just ran straight from the warehouse to the second floor to find you. It turns out you are at the door of the kitchen. Master, let me tell you, Qin Huai's fermented rice dumplings are really delicious, as good as those made by Uncle Zheng. Eat! I brought you two of the most beautiful ones, they are still hot, please try them." "Master, you must try what I got for you. What I got is much prettier than what Senior Brother got." Dong Shi's crackling words directly brought Huang Shengli from the distant memories to reality. Seeing his talkative little apprentice holding a plate with two beautiful white and fat fermented steamed buns on it, Huang Shengli calmed down a little. Change your mood. Sure enough, I am getting older, and the smell of steamed buns brings back memories of the past. Huang Shengli sighed quietly. It seemed that it was time to really prepare to retire. Huang Shengli smiled and picked up a steamed bun, opened his mouth and took a big bite. He hadn't eaten so much in years. But this time, Huang Shengli wanted to be like when he was young, he couldn't wait to open his mouth and take a bite when he got the fermented steamed buns, because if he slowed down in eating, the remaining steamed buns in his hand would be missed by Zheng Da.
After one bite, the steamed buns are soft yet chewy, and the aroma of wheat is fully stimulated. As you chew, the original slight sweetness of the steamed buns mixed with the sweetness of the fermented rice wine merge in your mouth. The aroma of fermented wine lingers on the tip of my nose, but I can't taste the taste of wine. This is the taste, this is what fermented steamed buns should taste like! Huang Shengli recalled what his master had repeatedly emphasized when he taught Zheng Da how to make fermented steamed buns decades ago. "The most important thing in making Jiuniang Mantou is to get the aroma of the wine and the sweetness of the wine. If the Jiu Niang Mantou really tastes like wine, then this steamed bun will be a complete failure." There is no doubt that the steamed bun in front of you is a successful fermented rice dumpling. It was so successful that Huang Shengli felt like he was back in his apprenticeship days. Regardless of whether the results of your day's study and work are good or bad, whether you have made progress or whether you messed up. At the end of the day's work, the master would take out a fermented steamed bun and break it in half like magic, telling him that he did a great job today. Huang Shengli chewed silently, and many memories kept flooding into his heart. It's not like he hasn't eaten fermented steamed buns in recent years. Although Zheng Da gave up on becoming a top chef and went into business to become a wealthy businessman. He didn't practice cooking skills in these years, but the skills he learned back then have not been lost. of. Sometimes when their senior brothers get together, Zheng Da will show off his skills and make some delicious snacks, one of which is fermented rice buns. Zheng Da also did get the master's true biography. but- Huang Shengli looked at the half-eaten fermented steamed bun in front of him. He grabbed the steamed bun and flattened it, crumpled it, and then let it go. He watched the steamed bun slowly rebound. There is no such steamed bun image. Zheng Da makes steamed buns, and he makes his own steamed buns. Qin Huai's steamed buns made Huang Shengli feel like his master's steamed buns. I can’t say it’s exactly the same, but it’s definitely more similar to what Zheng Da did. And for some reason, the more he ate, the more he thought about his master, which made Huang Shengli's eyes turn a little red. "Master, are your eyes smoked by the steam from the steamed buns? Why do they seem a little red? It shouldn't be hot." Dong Shi didn't open any pot. "There's something in my eye." Huang Shengli said angrily, picking up another steamed bun on the plate, "Why are you shaking it in front of me? Xiao Qin must not have adapted to the environment on his first day here. You and Xiao Qin are the best, Why don’t you go and chat with Xiao Qin?” "Don't think I don't know. I asked you to help watch Xiao Qin's soup. How was it? You spent most of the time chatting and your mind was not on the soup at all." Dong Shi chuckled, took the plate and ran away. Huang Shengli pushed another steamed bun to Zheng Siyuan, but Zheng Siyuan waved his hand and refused: "Uncle, I eat fermented steamed buns every morning during this period." The implication is that I ate too much and finally went home to change my taste. "Your father taught Xiao Qin this steamed bun?" Huang Shengli asked. Zheng Siyuan shook his head and said he didn't know: "Probably not, but my dad may have given me some advice. Qin Huai saw the recipe in the Dim Sum Encyclopedia and researched it himself. He also gave me some advice." "He told me that the temperature is the most important factor in making fermented steamed buns. I went back and tried it as he said, and found that with precise temperature control, the steamed buns produced will indeed be better." Huang Shengli was shocked again. He just thought that Qin Huai's fermented steamed buns were directed by Zheng Da and Zheng Siyuan, but he didn't expect that it was Zheng Siyuan who was directed by Qin Huai to Tiangang.
Huang Shengli thought for a while: "Siyuan, I'll leave later tonight. I'll cook and make a table of delicious dishes to welcome Xiao Qin!" "Isn't your waist feeling bad these past two days?" "It's a small matter." Huang Shengli thumped his waist, "It doesn't delay cooking, and it's not much, just one table." "I also have to let Xiao Qin see the strength of his Master Huang." "I'm not a half-baked chef like your dad who studied cooking for more than ten years and then went into business." Zheng Siyuan:… It's not my uncle, why did you suddenly step on it? (End of chapter)