Chapter 55 Crepe Wontons Zheng Siyuan is an activist. He arrived at 6pm. Looking at Zheng Siyuan's complete set of Dior, Qin Huai silently swallowed the tomato fried rice in his mouth, sighing in his heart that the father and son really didn't have the same style of painting. Zheng Da and Qin Huai ate together in the cafeteria. Although Zheng Da felt that the level of the red chef in Yunzhong Cafeteria was really not good, he could not say that. After all, this was his future apprentice's industry and could not be belittled. Zheng Da took the initiative to get up and gave Zheng Siyuan a plate of food. Zheng Siyuan sat opposite Qin Huai with the food plate. "Zheng Siyuan, we added WeChat yesterday." Zheng Siyuan looked Qin Huai up and down. "Qin Huai." Qin Huai also introduced himself. "When are you going to make sophora steamed buns?" On the way here, Zheng Siyuan had already roughly understood the problems Qin Huai was facing. "Like my dad, I need to see you make it again." "We have to wait until tomorrow." Qin Huai said and yawned, "It's almost time, I should go back to bed."
Today, because of Zheng Da's surprise attack on the canteen, Qin Huai didn't go back to sleep at noon, and he was already very sleepy. However, Zheng Da's blitz was not ineffective. Although he failed to solve a series of problems Qin Huai encountered with Sophora Flower Buns, he proved himself. Throughout the afternoon, Zheng Da showed off his skills in order to prove that he was qualified to be Qin Huai's master. As long as he had the materials and could make them fresh, Zheng Da made them all. Shortbread cakes, Dingsheng cakes, fresh meat moon cakes, plum blossom cakes, rose square cakes, crab shell yellow cakes, crabapple cakes, fermented rice cakes... The main thing is to have a large amount of food. The elders and aunties who have long been accustomed to grabbing steamed buns in the afternoon have never seen this scene before, and they all went crazy. Originally, I estimated that it would be almost time, so I squatted in the canteen, bought something, and left. Today I bought it but didn’t leave. I had to squat. How would I know if there would be new snacks later? Because Ouyang couldn't keep skipping work to grab snacks, he even spent a huge sum of money to hire two errand boys to grab them for him. The uncles and aunts were grabbing food outside, while Qin Luo ate inside. After eating everything, he not only dispelled the idea that Zheng Da might be a liar, but also advised Qin Huai to consider becoming his disciple. This is so delicious. "What time do you usually start making snacks?" Zheng Siyuan asked. "Arrived at the store around 4 o'clock. I am in charge of breakfast. There are fixed meals to be made in the morning. The peak breakfast time in our store is from 8 to 9 o'clock. If you want to make Sophora japonica steamed buns, you have to wait until at least around 10 o'clock." Qin Huai explained. road. Zheng Siyuan nodded: "Are there any restrictions on your morning meals?" "Ah?" Qin Huai didn't understand what Zheng Siyuan meant, "It's basically steamed buns and the like. There were very few diners in the morning." Zheng Siyuan continued to nod, making it clear, and said: "I usually don't get up so early in the morning. I might have to wait until after 6 o'clock to arrive." "Ah?" Qin Huai was really confused. "I have the habit of making snacks every day." Zheng Siyuan said, "The buns and steamed buns also have some specialties, but I don't make them much on weekdays." "I'll send you my snack list. You can take a look at it when you go back or tomorrow morning and pick out a few that I can make in your cafeteria tomorrow." With that said, Zheng Siyuan took out his mobile phone and started editing the message. After typing a few words, he asked: "Do you eat both sweet and salty food?"
Qin Huai: "...eat, eat them all." No, why does he feel like he is interviewing a new pastry chef? After finishing his meal quickly, Qin Huai was so sleepy that he was not in the mood to chat and went back to sleep before Zheng Siyuan finished eating. After seeing Qin Huai leave, Zheng Da couldn't wait to say: "Siyuan, tomorrow use your special skills to make... fresh meat mooncakes! Let Xiao Qin see the strength of our family." Zheng Siyuan was speechless and looked at his biological father. He thought about a lot on the way here. I thought about whether his father had tricked him into going on a blind date again, and whether his father had been deceived by someone else. But I never thought that his father might want to deceive others. When he first saw Qin Huai in the cafeteria, he was still thinking about whether Qin Huai was a liar. Now he just wanted to say sorry to Qin Huai. "Dad, don't you want to accept apprentices?" Zheng Siyuan complained mercilessly, "It's not that you said it is troublesome to accept apprentices. If the talent is not good enough and cannot be taught, others will wonder if the master is incompetent. As long as the craftsmanship is not lost, it will not happen. I'm sorry, Master. That’s it.” "This is different!" Zheng Da said solemnly, "I have a hunch that whether your father and I will be remembered in history depends on whether Xiao Qin can accept me as his teacher!" Zheng Siyuan suddenly wanted to say sorry to Qin Huai. Sorry, my dad is not normal. . On the second day, the men who were jogging in the morning were surprised to find that Xu Tuqiang did not seem to be talking nonsense while running on the train. There was indeed a new dim sum chef in Yunzhong Canteen. However, this new dim sum chef is not the middle-aged man who wears a bunch of mixed brands as Xu Tuqiang said, but a young man who looks very stable and is a few years older than Qin Huai. "Honey, what's going on?" Not only the men who were jogging in the morning were a little confused, but Qin Congwen was also a little confused. Qin Congwen didn't expect that he would go back early yesterday to rest and take a nap, and the cafeteria would be different. First, an inexplicable Master Zheng came yesterday and worked in the cafeteria all afternoon making a bunch of snacks. This morning, an inexplicable little Master Zheng came again and started making wontons as soon as he arrived. He is young and has superb skills. The hand-rolled wonton skins are as thin as rice paper, can be broken by blowing, and can even transmit light when exposed to the sun. It doesn’t matter if the wonton wrappers are good, but the knife skills are also very good. I can cut green onions and make them look like a master. Not to mention the wrapping skills, as soon as the filling is placed and the finger is hooked, like magic, a round little wonton that looks like bubbles spit out by a fish is born. Are you already so busy making breakfast now? Qin Congwen began to feel lucky that he entered the industry early, otherwise Qin's breakfast restaurant would not have been able to open for so many years. "I don't know." Zhao Rong was staring at the wontons in Zheng Siyuan's hand. The hand wrapping the buns gradually wandered away, and she wanted to wrap the buns into wontons. "Didn't Huaihuai say that Master Zheng is here to help?" "Little Master Zheng is Master Zheng's son, and he is also here to help." Qin Congwen wanted to say whether he could help or not, but he couldn't understand, but he felt that Master Zheng was here to join the job. "How come this is wrapped?" Zhao Rong stretched her neck to see, "Why can't I wrap it so round?" Unlike Zhao Rong and Qin Congwen who could only crane their necks to see from a distance, Qin Huai's cooking table was next to Zheng Siyuan's, so he could directly turn his head to look and ask questions.
"Your wonton skin is very thin." Qin Huai sighed. The thin skin of wontons means they are easy to break when cooked. This not only tests your skills when wrapping them, but also tests your skills when cooking them. "Crepe wontons need to be thin-skinned," Zheng Siyuan explained. Zheng Da had already introduced Qin Huai's situation in detail to Zheng Siyuan last night. Zheng Siyuan expressed that he understood why his father wanted to accept a disciple, but he still wanted to say sorry to Qin Huai. He couldn't help but be more patient and detailed when explaining. . "Because the skin of this kind of wonton is thin, the skin of the small wonton will be wrinkled after cooking. The homophone is crepe, so it is called crepe wonton." "When I was a child, my dad often made this kind of wontons at home for me and my sister to eat. In recent years, the skins of the crepe wontons sold on the market are basically made by machines. The thin skins of hand-rolled wontons are difficult to make, and many old people who know how to make them are difficult to make. The chef doesn’t want to put in the effort, so it’s hard to get authentic food now.” "The stuffing can be pure meat or shrimp, and when the season comes, mustard greens are also good. These small wontons have thin skin and less filling. They are mainly eaten fresh, and the soup base is very important. I don't have enough time today, so I will make them in the afternoon. My dad will cook the soup and the wontons will taste better tomorrow.” Hearing what Zheng Siyuan said, Qin Huai wanted to ask Zheng Siyuan: Master Zheng, do you want to join the job? Our cafeteria really needs talents like you. (End of chapter)