Chapter 152 Master Qin is such a good person! At around 8 o'clock in the morning, the employees of Huangji Kitchen started to work one after another. It wasn't Huang Ji who adjusted his working hours, it was everyone who adjusted their meal times. They all came to eat with empty stomachs. When Huang Anyao arrived at 8:30, he thought he must be the first to arrive. Unexpectedly, the kitchen in the back was already bustling with people, almost everyone holding a bowl of noodles. The hand-rolled noodles taste very chewy, and the noodle soup is the soup stock prepared by Huang Ji all year round, made by Bao Xiong, Huang Shengli's second apprentice. Bao Xiong and Qin Huai were not very familiar with each other, and they didn't have much communication with each other. Among Huang Shengli's disciples, his skill in making soup was pretty good. There are not many soup dishes in Huangji Restaurant that require the use of stock, and the requirements for stock are not high, so the tedious task of making stock does not require the master chef Huang Jia to do it himself. If there is a dish that really requires very high stock, Huang Jia or Huang Shengli will personally prepare the soup in advance. But even so, Bao Xiong's soup is far better than Qin Huai's, which can be seen from the grade of longevity noodles. 【Longevity Noodle B-Grade】 In the past, Qinhuai used Zheng Da Diao’s soup stock to make longevity noodles, and the highest quality was only C+. There seems to be only a small grade difference between B- and C+, but there is a qualitative difference between B-grade and C-grade.
Qin Huai himself is not sure whether this B-level longevity noodles is because Bao Xiong's soup stock is good, and the soup has raised the grade. It was because of his hard training during this period that Huohou was promoted from beginner to intermediate. With the progress in level, Huohou raised his level. From the video tutorials and dish details, it is not difficult to see the reason for the overturning of longevity noodles. The heat is an important factor in determining the grade of longevity noodles. This important factor is not only reflected in the soup, but also in the cooked noodles. The longevity noodles that were supposed to reach S-level overturned because they were not cooked properly and became A-level. To consolidate, every bowl of longevity noodles is cooked by Qin Huai himself. Unlike Zheng Siyuan's wontons, which are self-serve, you can make as many as you want and add whatever toppings you want. Everyone is a chef, so their wonton cooking skills are definitely not bad. Everyone in the kitchen is basically eating noodles. After finishing the noodles, I went to cook the wontons. There is no way, why did Qin Huai make something new? If Qin Huai said that he knew more than 120 kinds of dim sum when he received Feng Yan on the first night, some people were shocked and a little disapproving, thinking that there must be a lot of nonsense among the 120 kinds of dim sum. After all, dim sum is something that can be said to be a new dim sum just by changing the fillings. There are six or seven different kinds of fillings for a small crab shell. It is not impossible to make up 120 kinds using this method. But today, no one will question it. It's too comprehensive. As a breakfast chef, Qin Huai is too comprehensive. The steamed buns are awesome, the buns are awesome, the dumplings are awesome, and even the noodles are awesome! The key point is that this is not the kind of noodles with rich menus. At first glance, 18 kinds of dishes with different ingredients are packed with gaudy noodles. This is a hand-made bowl of simple chicken noodle soup with chicken soup as the base and mushrooms and vegetables as the side. The simpler the snack, the better it can be eaten. Not to mention food like chicken noodle soup, Huang Kee’s employees eat it all. A few years ago, when Huang Shengli was a front-line chef, Huang Ji's back chef was as busy as a war every day. Sometimes we are so busy that no one has time, so we use the leftover soup stock to cook a big pot of chicken noodle soup with some side dishes. It is also a hearty employee meal. It was only after eating and comparing that everyone realized that Qin Huai's Bai An skills were really good. The soup is the same soup, and the skill of cooking noodles is not even as good as that of most people present, but it is delicious.
The hand-kneaded noodles are awesome. Huang Anyao was holding a bowl of longevity noodles that had just come out of the pot. He found a small bench and sat down in the corner. He slurped down half the bowl of noodles before he thought about whether he should add some side dishes. Huang Anyao glanced at it, dried radish, kimchi, pickles, mustard and pickled beans. Forget it, they don't deserve it. Huang Anyao drank two mouthfuls of noodle soup and continued to eat noodles with his head down. After the breakfast service time ended, Qin Huai started making steamed buns as usual. Kneading, rising, kneading, secondary fermentation, step by step. On this assembly line called Huang Kee Dim Sum, the best assembly line masters are very orderly, and there is no trace of the panic and tension of yesterday. Master Qin of the assembly line has already discovered it, so there is no point in panicking and being nervous. It can’t be done, it can’t be done at all. That's what he should do when he gets off work. While Qin Huai was making snacks, Huang Jia had been secretly looking at him. Seeing that Qin Huai had adapted so quickly, he was a little relieved. Although Huang Shengli didn't blame him yesterday, he did ask why Qin Huai had so many types of dim sum. Huang Jia knew that it was his mistake and Qin Huai didn't know, or he didn't care about Qin Huai after he made it clear, but he still had to apologize as he should. Huang Jia decided to make a big lunch for Qin Huai for the staff lunch in the past few days. Huang Jia didn't fully understand the essence of Huang Shengli's three sets of duck and braised silver carp head, and the fried eel paste was only good and not amazing, but Huang Jia has his own specialty dishes. There is a famous three-head banquet in Huaiyang cuisine, which is one of the important signs that people pursue flavor and characteristics from being full to eating well. Qin Huai had already eaten two dishes in the three-head banquet at the reception banquet, crab meat lion head and braised silver carp head. The dish that Qin Huai had never eaten before was also one of Huang Ji's signature dishes, and it is still on the menu. Grill the whole pig head. This is the dish that Huang Jia has learned the most and cooked best, and it is currently the signature dish that Huang Ji is best at when Huang Shengli is unable to cook normally. As a signature dish, the grilled whole pig head cannot be ordered to order and must be reserved in advance. It’s not that Huang Ji gets the price, it’s mainly that this dish can’t be cooked to order and the preliminary preparation process is too troublesome. The prices of the dishes are kept here, so it is impossible to prepare them in advance and wait for customers to order. This kind of big dish, which is obviously used to entertain distinguished guests, is usually reserved by guests in the private room in the evening. Very few people order it during the noon time on weekdays. Qin Huai did not see Huang Jia preparing it yesterday morning. Now Leng Buding saw Huang Jia holding a flamethrower and burning a big pig's head, spraying the white pig head black. Qin Huai couldn't help but stretched his neck to look at Huang Jia. His eyes were full of pig heads, and he rubbed them. It's all muscle memory. Huang Anyao was about to leave after breakfast, but when he saw Huang Jia taking out the pig's head, he quickly took out his mobile phone to look up today's reservation form. I found that no one had ordered a whole pig head to be grilled at noon, and I instantly understood who the pig head was for, so I decided to stay another morning and have a staff meal at noon. Seeing Qin Huai stretching his neck to look, Huang Anyao came to Qin Huai's side to explain. "Huang Jia is going to make grilled whole pig head. This is his signature dish. It costs 2888 a piece. You have to book it in advance. When the Chinese New Year is approaching, especially on the New Year's Eve, it is fully booked." Qin Huai was shocked: "It's so expensive!" "It's quite cheap. My dad knows how to cook this dish. Huang Jia hadn't mastered his skills more than ten years ago. This dish was already at this price when my dad cooked it. If my dad cooks it now, it will definitely be more expensive. This price.”
In an instant, Qin Huai suddenly had a clear understanding of Huang Ji's revenue in the glorious years. It’s really profitable. This top-notch, awesome Red Case restaurant is really profitable. No wonder Zheng Dahui felt that Bai An had no future and could not make money, so he went into business. "Is this dish troublesome?" Qin Huai took a look at the state of the dough and thought it was ready. He stopped, and the helper next to him immediately put in a basin of new flour and brought a few bowls of water. "Trouble." Huang Anyao pointed to Huang Jia, who was scraping the black membrane off the pig's head, "Now this is the first step. Later, we have to put the pig's face into the pot and cook it with rice wine, green onion and **** for half an hour to remove the fishy smell. " Huang Anyao counted the steps with his fingers: "The second step is to fry the sugar color and add red yeast water to color it. This step is very important. It must be colored in this way to finally create a big pig face that is red and shiny." "Then it's time to add spices and stew." "First use high heat, 10 minutes to color, then simmer over low heat for 3 to 4 hours until the pork head is as soft as tofu." "Normally it takes 6 hours to stew, but don't we have pressure cookers now? The time can be shortened a lot." "The last step is difficult, deboning the pig's head. I remember my dad said that it's best to debone the pig's head while it's hot when it's just out of the pot, otherwise it won't be easy to debone the pig's head when it's cold. The pig after deboning The face should still look like a pig's face, and then it is poured with the marinade from the stew and steamed for an hour. " "Finally, thicken the marinade during stewing, and pour it on the pig's face after it comes out of the pot. Place a circle of blanched vegetables, carrots and other vegetables around the pig's face. Pour the marinade over it. , the vegetables are all delicious!” Huang Anyao started smashing the bar again as he spoke. "I haven't eaten it in more than half a year. The last time I had it was when my dad made it during the Chinese New Year." Qin Huai:… How come you, my young master, have never eaten anything? Don’t you have any of Shaodong’s noodles? Qin Huai continued to knead the dough with muscle memory, glanced at the pig head that had been cleaned and put into the pot, roughly calculated the time, and found that something didn't seem right. "According to what you just said, it takes at least five or six hours to grill a whole pig's head from processing to cooking. Huang Jia started making it at around 8 o'clock. Normally, it takes until one or two o'clock to cook it. Huang Ji is not one o'clock. Is the kitchen ready for dinner after get off work? " Huang Anyao:… Why is your focus so weird? How can you grasp the blind spot so accurately? Huang Anyao hesitated for a long time without saying anything, and finally said: "I don't know very well, I don't care much about the restaurant's affairs." This sentence convinced Qin Huai. He didn't even look at the pig's head in the pot. Huang Jia also went to deal with other ingredients. Qin Huai continued to knead the dough carefully. Dong Shi had already finished gossiping with him when he was cooking longevity noodles in the morning. Qin Huai left before the evening business started yesterday and didn't see or hear the screams of the customers who heard the news and came to grab snacks. There are not many customers who have time to come to Huangji for dinner at noon on weekdays, and even if there are, they are mostly retired people like Qian Zhongheng. However, the retired man’s pension is limited and he cannot afford to eat every day. He usually only indulges himself once or twice a month. If you can afford food and have a lot of things to do every day, you can't leave your work at hand and come to Wong Kee at noon just to eat Zheng Da's dim sum. Of course, if Huang Shengli suddenly gives everyone a surprise, and suddenly drops a complete three-head banquet at noon on a working day, and there is no limit on the quantity, then there are still many bosses who are busy with everything and are willing to abandon the less important work at hand and rush over. For a meal.
Many people come at night. Then they heard the bad news they least wanted to hear. The dim sum chef doesn't work at night. The popular fermented steamed buns, Wudingbao, crab shell roe, Sixi dumplings, and Yuanmeng sesame cakes that were popular at noon were all missing at night. Not even tangerine peel tea. All 1,314 copies were sold out by noon. But amidst all the bad news, there is a tiny bit of good news. Although the dim sum chef does not work at night, he has left some new snacks for the guests to sell in the evening - mung bean cake and jujube yam cake. The familiar Master Zheng Siyuan also left some old snacks for the guests - fresh meat mooncakes. In order to comfort the regular customers, Huang Shengli personally came forward to explain. First, he clarified the rumor that the dim sum chef at noon was Zheng Da, then announced Qin Huai’s working hours, and finally said that Qin Huai and Zheng Siyuan will be dropped off at Huangji during this period. You don’t have to worry about over-purchasing or over-purchasing. It’s available at noon every day, so you can eat the freshest ones. Unbeknownst to Qin Huai, his name had spread throughout Huang Ji's circle of regular customers. Although most of Huang Ji's regular customers neither know who Qin Huai is nor have they ever tasted his dim sum, the names of Qin Huai and Zheng Siyuan appear together, and everyone has a rough estimate of Qin Huai's craftsmanship and level. The diners are enthusiastic. The response was overwhelming. Things are rare and valuable. Huang Ji has not had a master of Bai An for three years. Now there is a chef who has been certified by Huang Shengli himself. Zheng Siyuan's fresh meat mooncakes are no longer dropped during banquets, but have become a daily fixture. Of course everyone should come to Wong Kee to join in and try some dim sum. Gone are the days of going to Wong Kee for dinner, and having to ask an errand boy to go to Zheng Siyuan’s pastry shop to buy some snacks, so that the errand boy can cook the mooncakes. Gone are the days. Now is the time to order something whenever you want! Huang Kee is selling snacks! Not only do we have the fresh meat mooncakes that everyone loves, but there are also many new snacks! In order to prove that what he said was true, Dong Shi took out his mobile phone and sent many regular customers' posts that he saw when he checked Moments last night. He promoted the new dim sum chef's Moments to Qin Huai to Huang Ji. Qin Huai looked at it. He knew that there must be a tough battle to be fought at noon today. But it doesn't matter, he is no longer the ignorant novice who served 6 types of dim sum at noon yesterday. He is now like Zheng Siyuan, selling two kinds of fried dough sticks at noon, whether he likes to buy them or not. Qin Huai also looked at the steamed buns full of steamed buns and felt very relieved. At eleven o'clock, Qin Huai began to color the noodles. Zheng Siyuan helped Qin Huai mix the stuffing, and learned that Qin Huai was going to make six apple noodles. Zheng Siyuan originally planned to help him make two, but Qin Huai spent a whole morning kneading the noodles and making steamed buns and sesame cakes, and felt that they needed to be kneaded. Six Mianguoer relaxed and declined Zheng Siyuan's help. It may be a little outrageous to say this, but Qin Huai feels that making apple noodles is a very relaxing process. It's easy, it's simple, there's no pressure at all. Recently, Qin Huai can only find the joy of learning without a teacher in previous years when he is making apple noodles.
All kinds of heat and **** techniques must be learned and practiced, but making apple dough is the same as kneading dough. Qin Huai feels as if he is born with it. Maybe this is how it feels. It was difficult for Qin Huai himself to explain why he could only squeeze apples so well, while other fruits were a mess. He himself didn't like eating apples very much. When his favorite pineapple was squeezed out, he wanted to apologize to the pineapple. Qin Huai hummed happily and relaxed while making noodles. Little did he know that the eyes of the people next to him were about to pop out. Huang Jia was stunned. Huang Jia felt that after yesterday and this morning, he had understood Qin Huai's style of making dim sum. Unpretentious breakfast chef style. This style combined with Qin Huai's resume is very easy to understand and accept. Although Qin Huai is very skilled, he comes from a wild background and has no experience. He has been making breakfast in the early years, and he is still making breakfast now. He has been struggling to make breakfast. Huang Jia tasted two pieces of mung bean cake and jujube yam cake made by Qinhuai yesterday afternoon. The mung bean cake was indeed very good, very distinctive, slightly sweet but not greasy. The date mud and yam cake is relatively average. Although it is above the standard and is worse than 95% of the date mud and yam cakes on the market, it is far inferior to what Zheng Siyuan makes. It’s not as amazing as Qin Huai’s other dim sum. Based on what he saw and heard, Huang Jia analyzed and concluded that Qin Huai should specialize in affordable dim sum. He must not know or be good at the truly high-end Bai An dim sum, or even have never seen it before. Coming from a Yeluzi background, it’s normal for me not to be high-end. After Huang Jia went back last night, he even thought about it in his mind and looked through his address book to see if there was a suitable pastry chef in the list that he could call to communicate with Qin Huai. He knows several Baiyan dim sum chefs who were born in Zhiweiju, and they are very good at making fancy and high-end dim sum. Regardless of whether it tastes good or not, it is very high-end and very fancy. As a result, now... Huang Jia:? ? ? ? ? ? What is Qin Huai doing? Did he read that correctly? ! Are there any flowers in his eyes? ! Face fruit? ! ! Apple noodles! It looks lifelike, fake and real. Judging from the appearance alone, the technical level is definitely very good and in place. It is an apple noodle fruit produced by a famous artist. No, if you have this skill, what kind of steamed buns can you make? What kind of good family can be a high-end noodle chef who makes steamed buns, steamed buns, dumplings, and sesame pancakes in the community canteen every day?
Huang Jia finally understood why Qin Huai and Zheng Siyuan played so well. These two people are basically the same kind of people. One loves to open a pastry shop at the entrance of the community. One loves making breakfast in the community cafeteria. It turns out that the end of the white case is the entrance of the community. Huang Jia realized. Among those who saw Qin Huai making apple noodles, not only Huang Jia was full of questions, but Huang Anyao, who was sitting in the corner with a small bench and playing with his mobile phone, was also full of questions. As Huang Ji's young boss, although Huang Anyao's food has not been very good in the past two years, it does not mean that he is ignorant. He has eaten noodles before. I had it at Zhiweiju several years ago, and it was made by the master chef at Zhiweiju. Huang Anyao still remembers that it was a cooking exchange meeting. Zheng Da didn't have time to go, and Zheng Siyuan didn't want to go. In the end, Huang Anyao was caught by the strong man, and he went on behalf of Zheng Da. From then on, Huang Anyao loved going to cooking exchange meetings. Although he didn't know how to cook and didn't like to communicate, he still loved attending this meeting. Huang Anyao smacked his lips. His good memory reminded him of the taste of the noodles he ate last time. The last one he had was mangosteen, mango and chocolate. tasty. Huang Anyao stared at the apple-noodle fruit, his eyes full of longing. He hasn't eaten apples yet. Huang Anyao moved. "Qin Huai." Huang Anyao smiled a little awkwardly, "This face is..." "I have a friend who helped me before. He came to Huangji for dinner today at noon. I made an appointment with him to sit at table 6. He also made a reservation in the morning. This is what I made specially for him." Qin Huai explained , “What time is it?” Huang Anyao glanced at his phone: "It's almost 11 o'clock." "Can you do me a favor and take a look outside in 20 minutes to see if my friend has arrived. They are a family, a family of 5, 4 adults and one child." "It's a small matter, no problem." Huang Anyao agreed immediately, and then looked at the apple noodles that Qin Huai had painted, which looked more realistic up close. It's a pity that it belongs to someone else and it wasn't steamed in a steamer, otherwise Huang Anyao would have wanted to reach out and touch it to feel the feel. Huang Anyao swallowed nervously. He always felt very nervous and guilty when asking for help or making requests that he thought were unreasonable. He asked: "Um...Qin Huai, I...I...I have never eaten apple noodles. Can you make one for me later?” Qin Huai nodded calmly: "Okay, there is still some dough left for making noodles. Let me see...are three enough?" "I'll tell Zheng Siyuan later and ask him to help me make more stuffing. I've run out of stuffing."
"Enough, enough!" Huang Anyao nodded repeatedly, so moved that tears almost flowed from the corners of his mouth. Qin Huai is such a good person! Can he risk being beaten to death by his father and offer 3/4 of the shares to keep Qin Huai? Huang Ji cannot live without Qin Huai! Qin Huai asked Zheng Siyuan loudly: "Siyuan, do you want to eat?" Zheng Siyuan shook his head: "I won't eat." "I'm waiting to eat the pig's head for lunch." "Ah?" Qin Huai was stunned, "Do you want to eat pig head meat for lunch today? I like it very much. Do you have braised pig ears? I love braised pig ears the most." "You won't be so in love by noon." Zheng Siyuan said, "There are pig ears, but they may not be the kind you understand." Qin Huai:? "Oh, by the way." Zheng Siyuan ordered the quantity of fresh meat mooncakes, "If you are willing to make a few more, you'd better make two for Huang Jia." "That's right." Qin Huai felt it was reasonable, "He opened a small stove for us two at noon yesterday and cooked such a sumptuous staff meal. We should thank him properly." Zheng Siyuan glanced at Huang Ji's specially customized extra-large pressure cooker. The richness is yet to come. Zheng Siyuan thought. Two-in-one, over
(End of chapter)