The first thing I did was to find out

Chapter 142 Huang Shengli's Shock
Huang Shengli felt that he might need to take a look at Guoer's recipe again.

When Zheng Da sent him this recipe, he studied it for a few days and found that it was very strange.

The recipe for a white pastry obviously requires much higher quality red pastry than white pastry. It is not like a pastry, but more like a dish that happens to require noodles. The chef who created this recipe seems to be a highly skilled red pastry chef who was forced to study white pastry for some reason.

It can be as weird as it can be.

But none of these are as strange as the fact that you need a big stir-frying pan to fry the stuffing.

What does it mean to use a large stir-frying spoon to fry stuffing?
95% of the dishes on Huang Ji Restaurant's menu do not require the use of a large stir-fry spoon.

Huang Shengli felt that he was indeed getting old. He was a little confused when he heard such explosive news. He opened his mouth but didn't know what to ask. When he thought about what to ask, the aroma of noodles had already wafted over.

The aroma of steamed noodles is very pleasant, with a strong aroma of wheat mixed with a hint of wine. The aroma is very light, but hard to ignore. It is like a flower that adds icing on the cake, and among all the flowers, this one is the most dazzling.

Now Huang Shengli didn't even have the extra time to think about why a large stir-frying wok was needed to fry the stuffing, because he was too familiar with the aroma.

The taste of fermented glutinous rice steamed buns.

It was his master, the chef of the state-owned restaurant, Master Jing Lixiang, who steamed the buns every day when he was still an apprentice. People lined up from the state-owned restaurant to the end of the street to buy the buns, and the line was full of children eating with bowls in hand. The smell of the fermented glutinous rice steamed buns was enough to make the children next door cry.

This is the taste!

Huang Shengli took a deep breath and felt like he was back decades ago, when he was a teenager.

At that time, he and Zheng Da were apprentices in a state-owned restaurant, and their wages were very low, barely enough to feed themselves. However, at that time, he and Zheng Da lived and ate at their master's house, never went hungry, and had extra money for their family every month.

Huang Shengli thought about the time when he was a helper selling steamed buns. Neighbors were not too picky, but white flour steamed buns were indeed a precious food. When he grabbed the steamed buns, everyone's eyes were fixed on his hand, fearing that he would grab a small bun and lose money.

The chef is always very good. The size and weight of each steamed bun are almost the same, and it is difficult to distinguish them with the naked eye.

Huang Shengli also recalled that when he was a teenager, he was always very greedy and would feel hungry after a while after eating. When he was helping to sell steamed buns, he would always secretly swallow his saliva while selling them.

At that time, he and Zheng Da were both apprentices, and they were not eligible for the preferential prices at the state-owned restaurant. The master would always leave his steamed buns for them, breaking each bun in half, giving half to himself and half to Zheng Da.

As he was thinking, Huang Shengli felt that his vision was a little blurry, as if he had returned to the distant past along with the fragrance of steamed buns.

"Master, you are here. I just ran from the warehouse to the second floor to look for you. It turns out you were at the kitchen door. Master, let me tell you, the fermented glutinous rice steamed buns made by Qinhuai are really delicious, just as delicious as those made by Uncle Zheng! I brought you two of the most beautiful ones, they are still hot, come and try them."

"Master, you must try what I got for you. It's much better looking than what Senior Brother got."

Dong Shi's rapid-fire words pulled Huang Shengli directly back to reality from his distant memories. Seeing his talkative little apprentice holding a plate with two beautiful, white and plump steamed buns made from glutinous rice wine on it, Huang Shengli calmed down a little.

I am indeed getting old. Even the smell of steamed buns brings back memories of the past.

Huang Shengli sighed quietly, it seemed that it was time to truly prepare for retirement.

Huang Shengli smiled, 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 he was when he was young. He couldn't wait to open his mouth and take a big bite of the fermented rice steamed bun, because if he ate slowly, the remaining steamed bun in his hand would be coveted by Zheng Da.

When you take a bite, the steamed bun is soft yet chewy, and the wheat aroma is fully stimulated. As you chew, the original sweetness of the steamed bun mixed with the sweetness of the fermented rice merges in your mouth.

The aroma of fermented glutinous rice lingers at the tip of my nose, but I can't taste the flavor of wine.

This is the taste, this is what fermented glutinous rice steamed buns should taste like!

Huang Shengli recalled what his master had repeatedly emphasized when he taught Zheng Da how to make fermented glutinous rice steamed buns decades ago.

"The most important thing in making fermented glutinous rice steamed buns is to capture the aroma of the wine and the sweetness of the glutinous rice. If the fermented glutinous rice steamed buns really taste like wine, then the steamed buns are a complete failure."

There is no doubt that the steamed bun in front of him is a successful fermented glutinous rice steamed bun. It is so successful that Huang Shengli feels like he is back to his apprentice days. No matter whether his learning and work results for the day are good or bad, whether he has made progress or messed up, at the end of the day, the master will take out a fermented glutinous rice steamed bun like a magic trick, break it in half for him, and tell him that he did a great job today.

Huang Shengli chewed silently, many memories constantly flooding into his mind.

It's not like he hasn't eaten steamed buns cooked with glutinous rice wine over the years. Although Zheng Da gave up on becoming a top pastry chef and went into business to become a wealthy businessman, he hasn't practiced his cooking skills over the years, but he hasn't lost the skills he learned back then.

Sometimes when his fellow apprentices get together, Zheng Da will show off his cooking skills and make some delicious snacks, with fermented glutinous rice steamed buns being one of them.

Zheng Da did indeed receive the true teachings from his master.

but--

Huang Shengli looked at the half-eaten fermented glutinous rice steamed bun in front of him. He grabbed the bun tightly, flattened it, and wrinkled it. Then he let go and watched the bun slowly bounce back.

None of them have this steamed bun image.

Zheng Da makes steamed buns, and he makes his own steamed buns.

Huang Shengli felt that Qin Huai’s steamed bun looked very much like his master’s steamed bun.

It cannot be said to be exactly the same, but it is certainly more similar than what Zheng Da did.

And for some reason, the more he ate, the more he missed his master, and Huang Shengli's eyes became a little red.

"Master, are your eyes burned by the steam from the steamed buns? Why do they look a little red? They shouldn't be hot anymore." Dong Shi was talking about something irrelevant.

"Something got stuck in my eye." Huang Shengli said unhappily, picking up another steamed bun from the plate. "Why are you waving it in front of me? Xiao Qin must not be used to the environment on his first day here. You are the most familiar with Xiao Qin, why don't you go and chat with Xiao Qin?"

"Don't think I don't know how I asked you to help watch over Xiao Qin's soup. You spent most of the time chatting and your mind wasn't on the soup at all."

Dong Shi chuckled and ran away with the plate.

Huang Shengli pushed another steamed bun to Zheng Siyuan, who waved his hand to refuse: "Master, I have been eating steamed buns made with fermented rice wine every morning recently."

What he meant was that he had eaten too much and finally got home and wanted to change his taste.

"Did your father teach Xiao Qin how to make this steamed bun?" Huang Shengli asked.

Zheng Siyuan shook his head to indicate that he didn't know: "Probably not, but my dad might have given some advice. Qin Huai saw the recipe in a dim sum encyclopedia, researched and made it himself, and he also gave me some advice."

"He told me that temperature is the most important factor in making fermented glutinous rice steamed buns. I went back and tried it according to what he said, and found that precise temperature control can indeed make the steamed buns better."

Huang Shengli was shocked again.

He just thought that Qinhuai's fermented glutinous rice steamed buns were taught by Zheng Da and Zheng Siyuan, but he didn't expect that it was Tiangang who was taught by Qinhuai and Zheng Siyuan.

Huang Shengli thought for a moment and said, "Siyuan, leave later tonight. I'll cook a delicious meal to welcome Xiao Qin!"

"Isn't your waist feeling bad these past two days?"

"It's a small matter." Huang Shengli patted his waist, "It won't delay the 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 father who studied cooking for more than ten years and then went out to do business."

Zheng Siyuan: …

It’s not Master, why did you suddenly pull and step on him?
(End of this chapter)