Food: Taking the twins to kindergarten to be chefs

Huang Jun shuttled between the classes, carefully observing the children cutting various ingredients.

The children in the senior class, although their techniques seem immature, are already quite skilled. It can be seen that they often help their parents with housework and play house games at home.

Although the ingredients they cut were not uniform, they could still be considered acceptable.

Transfer to middle class.

The children's skills are slightly inferior, but their seriousness and concentration cannot be ignored.

Although the ingredients they prepared seemed mediocre, they were still within an acceptable range.

But when he arrived at the small class, the scene in front of him made Huang Jun feel a little amused and helpless.

Although they used a ruler to assist carefully.

But the result...

Their tender little hands still can't grasp it!
The ingredients cut out are so arbitrary...

Every ingredient seems to have its own ideas and does not follow any routine at all.

Lack of unified standards!
Ok.

Although it's not terrible, it's still a bit sloppy...

Seeing this, Huang Jun suddenly felt a headache...

But there is no way...

I have chosen the path myself, so I have to keep going even if it hurts my head...

So...

Huang Jun once again started his "personal guidance" mode. He patiently corrected the small class children's knife-holding and cutting movements, leading them gradually onto the right track.

These children are smart and clever. With just a little guidance from Huang Jun, they are able to quickly grasp the key points. Their knife skills gradually become more fluent, and every cut shows signs of progress.

Although they are still some distance away from "perfection", their progress is enough to be comparable with that of children in the middle class.

What made Huang Jun even more pleased was that his two precious daughters really shined in this event...

Although their techniques were still a bit clumsy, the ingredients they cut were extremely neat and beautiful, as if they were born with some kind of talent for cooking and he didn't need to worry about anything extra.

this moment.

Huang Jun deeply realized the truth of the old saying "Like father, like father, and like father, a chef's children will naturally become chefs."

In the future, if the two little ones are given professional guidance and training, they will surely shine in the culinary world and become dazzling chefs that everyone pays attention to.

But...

He also didn't want the children to be too tired. After all, the road to learning cooking is hard, and the work in the kitchen is not easy either.

therefore.

Let's just let everything take its course!

Don't force your children to learn cooking.

He only hopes that they can choose their own future according to their interests and passions, and grow up happily and carefree. No matter what their dreams are, he will fully support them.

In order to prevent other children from feeling that he was biased, Huang Jun did not particularly praise Qingqing and Weiwei in front of everyone.

He just gave the two little ones a loving smile, conveying his approval and pride in this silent way.

The moment the two little ones saw Huang Jun, they responded with bright smiles on their faces.

Huang Jun smiled, then gently glanced at the other children, with a smile of approval on his lips: "Everyone is great, every child is so focused, and the ingredients are cut carefully and well. Now, we need to put a delicious 'coat' on the meat filling and prepare some magical seasonings. Please listen carefully, what we need is: 30 grams of first-class fresh soy sauce, 8 grams of chicken essence (note that it is 'grams', not 'grams'), 5 grams of MSG, 12 grams of salt, 2 grams of sugar, 2 grams of pepper, 4 grams of thirteen spices, 60 grams of five-spice oil, and 120 grams of ginger and pepper water."

As he spoke, he picked up each seasoning and showed them to the children one by one, making sure they could clearly recognize the seasonings and could quickly find them in the next steps.

The children took action one after another and, according to his request, carefully measured the grams of liquid with measuring cups and the grams of solid with electronic scales.

For a while…

Everyone was busy and happy, but everything was in order.

After all the seasonings were ready, Huang Jun's face once again showed a warm smile: "Okay, now it's time for us to show our skills. First, please add the prepared chicken essence, MSG, salt, pepper, thirteen spices, and sugar to the meat filling one by one."

Following his instructions, the children started pouring the various seasonings they had prepared into the meat filling.

Huang Jun asked the children an interesting question with a warm smile: "Children, have you ever thought about why we need to add a little sugar when we mix the meat filling?"

The children all shook their heads in confusion, saying, "Uncle Huang Jun, we really didn't know that!"

"It's okay, it's normal not to know. Now let me tell you this little secret!"

Huang Jun responded gently, and then patiently explained: "Because white sugar is like a little seasoning, it can blend various seasonings together, making them hand in hand and more harmonious. In this way, the meat filling will be smoother and more delicious."

The children's eyes lit up and they suddenly realized, "Oh, so that's how it is, in order to make the meat filling taste better!"

"Yes, you are really smart!"

Huang Jun nodded approvingly and continued his cooking instructions: "Next, we have to add first-class fresh soy sauce to give the minced meat a light soy sauce coat. Then, slowly pour the prepared scallion, ginger and peppercorn water into the minced meat in portions. This scallion, ginger and peppercorn water can help remove the fishy smell of the minced meat and make the taste of the minced meat more pure. After that, use your little hands to stir them evenly. Remember to stir in the same direction, so that the minced meat can absorb moisture like a sponge and become more tender and juicy."

The children listened attentively.

But it must be said that Huang Jun's words were like a key that opened the door of curiosity about the culinary world for them, making them full of expectations for every next step, and they couldn't wait to start their own practice.

Huang Jun continued to move among the children, personally correcting and demonstrating the techniques of making live stuffing, and enjoying the fun of making it with the children.

As the meat filling gradually absorbed moisture and became crystal clear, he carefully assisted the children to gently mix the five-spice oil into the meat filling in batches, so that every grain of minced meat could be evenly coated with oil, locking in the full deliciousness and juice.

When the meat filling showed an attractive luster and texture, Huang Jun led the children to the next step - adding chopped green onion vermicelli.

He gently reminded: "It's best to mix the chopped green onions right before wrapping them, so that their fragrance and crispness can be preserved. If you mix them in advance, the chopped green onions will release water, and the taste of the stuffing will be much worse."

After the children were all done, Huang Jun smiled and moved on to the next teaching session: "Let's now finish the third step, which is to prepare the secret weapon that makes the crisps crispy and fragrant - the batter."

As he spoke, he picked up a spoon on the table and said, "Now, please remember this golden ratio, it is very important. One spoonful of flour, followed by two spoonfuls of water, we have to stir slowly until there are no traces of small lumps in the batter. Then continue to use this spoon to scoop water, three spoonfuls, four spoonfuls... until there are eight spoonfuls of water." "Please remember this ratio, children. For the same spoon, one spoonful of flour corresponds to eight spoonfuls of water. Only in this way can the batter make the thin crisps translucent, light and crispy. If the batter is too thick, the thin crisps will look like a little fat man, not beautiful enough; if it is too thin, it will not stand and will not take shape. Therefore, we must accurately grasp this ratio to make perfect thin crisps."

"Ok!"

The children nodded in understanding.

Huang Jun continued: "Now that the dough has risen, we are going to proceed to the fourth step of making the dough. We take out the dough, knead it and stretch it out. After kneading it into long strips, we divide it into even-sized dough pieces. If you are not sure, you can use an electronic scale to weigh it. Each piece should be about 25-30 grams!"

The voice just fell.

The children once again threw themselves into the busy work. They tried their best to do the air-drying exercises on the dough, knead it carefully into long strips, and then carefully cut it into small dough pieces.

but…

A beginner’s handwriting is bound to appear clumsy, with the dough pieces varying in size and their arrangement giving a somewhat immature and sloppy feel.

The children were not discouraged. They quickly remembered Huang Jun’s teachings and picked up electronic scales, trying to use the power of technology to regulate the weight of these “little guys”.

However, faced with the fluctuating numbers on the scale, they couldn't help but frown and feel a little at a loss...

Who told them that they didn’t learn it in the textbooks, and no one taught them how to deal with it…

"It's okay, kids. When you encounter problems, you have to face them bravely."

Huang Jun patiently instructed with a smile on his face: "If the dough is too heavy, gently pinch off some of the dough; if it is too light, add more dough and knead it again to make them of uniform size."

Hearing this, the children suddenly understood, and then followed Huang Jun's instructions, patiently adjusting the weight of each dough. After a while, the originally uneven dough became much more uniform and looked much more pleasing to the eye.

“Wow, the kids did a great job!”

Huang Jun nodded with satisfaction, and then led everyone to the next step, "Now, we pick up a dough, flatten it with the palm of your hand, and then rotate it to press it into a round shape. Next, scoop a spoonful of the prepared meat filling and put it in the center of the dough. Just like we usually make dumplings, pinch the edges to ensure that the filling does not leak out. In this way, a pan-fried bun is formed. Next, we will repeat this process and turn all the dough into delicious pan-fried buns!"

The children were all eager to try, with confident smiles on their faces:
"I'm the best at making dumplings, and I always help my mom share a lot of the work!"

"Me too, my grandma always praises me for making good dumplings!"

"Who doesn't know how to make dumplings? I'm also very good at it! And I make them very pretty..."

"..."

All of a sudden, the children in the large and medium classes all held their heads high and proudly declared that making dumplings was a piece of cake for them.

Even the children in the small class who seemed a little immature on weekdays were not to be outdone and rushed to express that they were also experts in making dumplings.

Huang Jun witnessed this scene and heard the innocent words of the children, and felt that there was no big problem with the "wrapping water and frying the dumplings" process.

Steady!

only…

When he saw the finished products in the children's hands, the smile on his face gradually disappeared, replaced by a complex emotion.

Where is the "dumpling making" master?

That’s it?
He suddenly felt that his trust was misplaced after all...

These pan-fried buns in front of you are so varied and in various shapes that they make people laugh and cry.

Some were stretched into strips, some were randomly flattened into squares, and some were round with no regularity at all. What's worse, their shapes were so strange that they could not be described in words.

Especially the works of the children in the small classes were so hilarious that it was no exaggeration to describe them as “terrible”.

They even added "limbs" to these pan-fried dumplings in a unique way. As for what the final appearance is, even the most imaginative artists may find it difficult to recognize...

However, Huang Jun realized it after thinking about it...

There are very few local parents who roll out the dumpling wrappers themselves. Most of them buy them directly from the market, which saves them the tedious steps of making the dough by hand and they can just start making the stuffing.

It is rare that the children volunteered to help make dumplings. This enthusiasm and passion itself is enough to make us happy.

Their skills may be immature and the dumplings they make may be of different shapes, but this does not prevent the parents from feeling full of happiness and joy.

In the eyes of parents, every attempt and effort of their children is precious, so they are naturally not stingy in giving them the most sincere praise and encouragement.

therefore.

The children claimed that their dumplings received exaggerated praise from their parents, which is not an exaggeration.

It’s just that Huang Jun was indeed a little careless this time. He did not expect the actual situation to be like this, but this also added some unexpected fun and warmth to this teaching.

The teachers and leaders standing by, seeing this scene, couldn't help but sigh that "one bad apple spoils the whole barrel".

This time.

This damn worry was attacking them again, causing a hint of worry to rise in their hearts again.

But what can be done?

All we can do is smile awkwardly and hope that Huang Jun can turn the tide and turn decay into magic...

A trace of worry appeared on Liu Suyu's face. She looked at Huang Jun worriedly and asked softly, "Chef Huang, are the pan-fried dumplings made by these children really okay?"

Huang Jun sighed, then smiled and consoled him, "Don't worry, it's not a big problem. Look, these kids are so creative! The key to pan-fried buns is to fry them thoroughly. They don't need to be boiled like dumplings. If they are not wrapped well, the skin and filling will basically separate. Besides, I supervised the whole process of preparing the filling, so at least the taste is guaranteed. Even if it is bad, it won't be that bad. Judging from the children's performance today, they have done a great job."

After hearing what Huang Jun said, Liu Suyu's worries were slightly reduced and he didn't say anything more.

Huang Jun turned to the children and announced enthusiastically: "Okay, children, next is the long-awaited fried dumplings! Please remember to adjust the temperature of the lower fire to about 200 degrees, and lightly brush a thin layer of oil on the bottom of the pot to preheat it. After the pot is hot, everyone should carefully arrange those cute little fried dumplings neatly in the pot. When their bottoms gradually turn an attractive golden color, it's the turn of our secret weapon - the batter water! Remember, the amount of batter water should be moderate, just enough to cover one-half to one-third of the fried dumplings, so that the taste will be the best. But most importantly, children must pay attention to safety during the operation, and don't let the hot oil splash on your body."

Following Huang Jun's command, the children immediately took action excitedly.

Other teachers and school leaders also joined in, helping to light the fire and watch over the children to prevent them from getting burned.

Seeing that the children had safely put the pan-fried buns into the pot, Huang Jun nodded with satisfaction and continued, "Now, please cover the pot. Remember, the batter water will turn into wisps of steam when heated, which will make the bun skin softer and the bun filling more delicious. Just wait patiently for 6 to 8 minutes, and the pan-fried buns you made by hand will give off a fragrant aroma and become fragrant and soft. Once again, safety first, enjoy the cooking process!"

After hearing this, the children carefully covered the pot and waited patiently for the moment when the dumplings were ready to be served... (End of this chapter)