The first thing I did was to find out

Chapter 152 Master Qin is such a good person!

At around 8 o'clock in the morning, the staff in Huangji's kitchen arrived for work one after another.

It’s not that Huang’s adjusted the working hours, it’s that everyone adjusted their meal times. Everyone came to eat on an empty stomach.

When Huang Anyao arrived at 8:1, he thought he would be the first one to arrive. Unexpectedly, the kitchen was already bustling with people, and almost everyone had a bowl of noodles.

The hand-rubbed noodles are very chewy, and the noodle soup is the broth that Huang Ji prepares all year round, made by Bao Xiongdiao, Huang Shengli’s second apprentice.

Bao Xiong and Qin Huai were not very familiar with each other, and they did not communicate much. His skill in making soup was considered good among Huang Shengli's disciples. There were not many dishes in Huang's Restaurant that required soup stock, and the requirements for soup stock were not high, so the tedious work of making soup stock did not need to be done by the master chef Huang Jia himself.

If the dish really requires a very high level of broth, Huang Jia or Huang Shengli will personally prepare the broth in advance.

But even so, the soup made by Bao Xiong is far better than that of Qinhuai, which can be seen from the level of the longevity noodles.

【Longevity Noodles B-grade】

Previously, Qinhuai used Zheng Da Diao's soup to make longevity noodles, and the highest grade they ever made was only C+. B- and C+ seem to be only a small grade apart, but there is a qualitative difference between B and C.

Qin Huai himself was not sure whether the B-grade longevity noodles were because of Bao Xiong's good soup stock, which raised the grade, or because he had been practicing the fire control hard during this period, and the fire control had improved from the elementary level to the intermediate level, which was a progress in the grade, and the fire control raised the grade.

It is not difficult to see the reason why longevity noodles failed from the video tutorial and dish details. 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 noodles.

The longevity noodles, which should have been rated S, turned out to be A grade because they were not cooked well.

To consolidate, every bowl of longevity noodles is cooked by Qin Huai himself. Unlike Zheng Siyuan's wontons, which are self-service, you can make as much as you want and add whatever ingredients you want. Everyone is a chef, so the skill of cooking wontons must be good.

Most people in the kitchen were eating noodles.

Cook the wontons after eating the noodles.

There’s nothing we can do about it, since Qinhuai has made something new.

When Qinhuai said at the welcoming banquet on the first night that he knew more than 1 kinds of dim sum, some people were shocked and disapproving, thinking that many of these 120 kinds of dim sum must be fake.

After all, for dim sum, changing the fillings can be considered a new dim sum. A small crab shell yellow has six or seven different fillings, and it is not impossible to make up 120 kinds of fillings in this way.

But today, no one would question it anymore.

It’s so comprehensive. As a breakfast chef, Qin Huai is really so comprehensive.

Steamed buns are awesome, steamed dumplings are awesome, dumplings are awesome, and even noodles are awesome!
The point is that this is not the kind of noodles with rich toppings, which at first glance seem to be filled with 18 different ingredients. This is just a bowl of simple chicken soup noodles made by hand, with chicken soup as the base and mushrooms and green vegetables as the toppings.

The simpler the dim sum, the better the taste.

Not to mention chicken noodle soup, which is eaten quite a lot by Huang Ji’s employees.

A few years ago, when Huang Shengli was still a front-line chef, the Huang's kitchen was busy like a war every day. Sometimes it was too busy and no one had time to spare, so they would use the leftover broth to cook a big pot of chicken noodle soup, add some side dishes, and it would be a hearty employee meal.

Only after eating it and making comparisons did we realize that Qinhuai’s white pastry is really good.

The soup is the same, and my noodle-cooking skills are not even as good as those of most people present, but it just tastes good.

The hand-kneaded noodles are awesome.

Huang Anyao was holding a bowl of longevity noodles that had just been cooked. He found a small stool and sat down in the corner without any ostentation. He slurped down half the bowl of noodles before he remembered whether he should have some side dishes.

Huang Anyao took a quick look and saw dried radishes, kimchi, pickled vegetables, mustard tubers, and sour beans.

Never mind, they don't deserve it.

Huang Anyao gulped down two mouthfuls of noodle soup and continued to eat noodles with his head down.

After breakfast, Qin Huai started making steamed buns as usual, kneading the dough, leaving it to rise, rubbing it, and fermenting it twice, step by step.

On this assembly line called Huang Ji Dim Sum, the best assembly line masters are working in an orderly manner, with no trace of the panic and tension of yesterday.

Master Qin on the assembly line has already discovered it, so there is no point in panicking or getting nervous.

It can’t be done, it can’t be done at all.

It is his job to leave work on time.

While Qin Huai was making snacks, Huang Jia had been secretly watching him. Seeing that Qin Huai had adapted so quickly, he felt relieved.

Although Huang Shengli did not blame him yesterday, he did ask why Qin Huai had so many kinds of dim sum. Huang Jia knew it was his mistake, Qin Huai was not clear, or even if he was clear, he didn't care, but he also had to show his due apology.

Huang Jia decided to prepare a big lunch for Qin Huai these days.

Huang Jia did not fully learn the essence of Huang Shengli’s specialty, three-piece duck and stewed silver carp head, and the fried eel paste was just okay and not amazing, but Huang Jia has his own specialty.

Huaiyang cuisine has a famous three-head banquet, which is one of the important symbols of people's pursuit of flavor and characteristics from eating full to eating well.

Qin Huai had already eaten two of the dishes in the three-head banquet at the welcoming banquet, crab meat lion head and stewed silver carp head.

The dish that Qin Huai had never eaten was also one of Huang Ji’s signature dishes, and it is still on the menu.

Roasted whole pig head.

This is the dish that Huang Jia has learned the best and cooks the best. It is also the most popular signature dish of Huang Ji when Huang Shengli is unable to cook normally.

As a signature dish, the roasted whole pig head cannot be ordered on the spot and must be reserved in advance.

It's not that Huang Ji is asking for the price, it's mainly because this dish can't be made to order, the preparation process is too troublesome. The price of the dish is here, it's impossible to prepare it in advance and wait for customers to order it.

This kind of dish is obviously used to entertain distinguished guests, and is usually reserved by guests in the private rooms at night. Few people order it during the lunch period on weekdays. Qin Huai did not see Huang Jia prepare it yesterday morning.

Now, he suddenly saw Huang Jia holding a flamethrower and shooting it at a big pig's head, turning the fair pig's head black. Qin Huai couldn't help but stretch his neck to look at Huang Jia. His eyes were full of the pig's head, and kneading the dough was completely a muscle memory.

Huang Anyao was about to leave after breakfast, but when he saw Huang Jia take out the pig's head, he quickly took out his phone to check today's reservation order. He found that no one had ordered a roasted whole pig's head for lunch, and immediately understood who the pig's head was for, so he decided to stay for another morning until lunch to eat the staff meal.

Seeing Qin Huai stretching his neck to look, Huang Anyao kindly came over to Qin Huai to explain.

"Huang Jia wants to make a roasted whole pig's head, which is his signature dish. It costs 2888 yuan per dish and must be booked in advance. When the Chinese New Year is approaching, especially on New Year's Eve, it is fully booked."

Qin Huai was shocked: "It's so expensive!"

"This is still relatively cheap. My dad can also cook this dish. More than ten years ago, Huang Jia's cooking skills were not yet fully developed. This dish was already priced this price when my dad cooked it. If my dad were to cook it now, it would definitely cost more than this."

In an instant, Qin Huai suddenly had a clear understanding of Huang Ji’s revenue during its heyday in the early years.

It really makes money. This top-notch and awesome Hongan restaurant really makes money.

No wonder Zheng Da felt that there was no future in criminal cases and that he couldn't make money, so he went into business.

"Is this dish troublesome?" Qin Huai glanced at the state of the dough, thought it was ready, and stopped. The kitchen helper next to him immediately replaced the basin with new flour and brought a few bowls of water.

"It's troublesome." Huang Anyao pointed at Huang Jia who was scraping the black film off the pig's head. "This is the first step. Later we have to put the pig's face into the pot and boil it with rice wine, scallions and ginger for half an hour to remove the fishy smell."

Huang Anyao counted the steps on his fingers: "The second step is to stir-fry the sugar color and add red yeast rice water to color it. This step is very important. You must color it in this way to finally have a big, shiny red pig face."

“Then it’s just a matter of adding spices and stewing.”

"Cook it on high heat for 10 minutes to color it, then simmer it on low heat for 3 to 4 hours until the pork head is as soft as tofu."

"Normally it takes six hours to stew, but don't we have pressure cookers now? The time can be shortened a lot."

"The last step is the hard part, which is to debone the pig's head. I remember my dad said that it's best to debone the pig's head while it's still hot, otherwise it'll be hard to debone it once it's cooled down. The pig's face should still look like a pig's face after being deboned, and then it should be poured with the stewing sauce and steamed for an hour."

“Finally, thicken the stewing sauce, pour it on the pig’s face after it’s out of the pot, and place a circle of blanched greens, carrots and other vegetables around the pig’s face to shape it. Once the sauce is poured on it, the greens will taste delicious!”

Huang Anyao started smacking his lips again as he spoke.

"I haven't eaten it for more than half a year. The last time I ate it was during the Chinese New Year when my dad made it."

Qin Huai:......

How come you, the young master, have never eaten anything?
Don’t you have any respect as a young master?
Qin Huai continued to knead the dough using muscle memory. He glanced at the pig's head that had been cleaned and put into the pot for cooking. He roughly calculated the time and found that something seemed wrong.

"According to what you just said, a roasted whole pig head takes at least five or six hours from preparation to serving. Huang Jia starts making it at around 8 o'clock, so it normally takes until or o'clock in the afternoon to serve. Doesn't Huang's kitchen go off work at o'clock to eat?"

Huang Anyao: …

Why is your focus so strange?
How can you capture blind spots so accurately?
Huang Anyao hesitated for a long time and finally said, "I'm not sure either. I don't really care about the restaurant."

This sentence convinced Qin Huai. The pig's head was already in the pot and there was nothing to see. 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 while the longevity noodles were being cooked in the morning. Qin Huai left before the evening business started yesterday and did not see or hear the cries of the customers who heard the news and came to grab snacks.

There are not many customers who come to Huang Ji for lunch during the weekdays, and even if there are, they are basically retired people like Qian Zhongheng.

But the retired uncle’s pension is limited, and it is impossible for him to eat out every day. He usually only indulges once or twice a month.

Those who can afford it are busy with their work and it is impossible for them to drop their work and come to Huang Ji in the middle of the day just to eat Zheng Da’s dim sum.

Of course, if Huang Shengli suddenly gave everyone a surprise and dropped a complete three-head banquet at noon on a weekday, with no limit on the number of people who came, there would still be many busy bosses willing to abandon their less important work and come 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 wine-fermented steamed buns, five-spice buns, crab shell yellow, four-happiness dumplings, and dream-fulfilling sesame cakes that were popular at noon were all out of stock at night.

There's not even any tangerine peel tea.

All 1314 copies were sold out at noon.

However, there was a tiny bit of good news amidst the pile of bad news. Although the dim sum chef did not work at night, he left some new dim sum for the guests to sell at night - mung bean cake and jujube and yam cake.

The familiar Master Zheng Siyuan also left some traditional snacks for the guests - fresh meat mooncakes.

In order to comfort the regular customers, Huang Shengli even came out to explain in person. He first 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 would be fixed at Huang Ji during this period, so everyone didn't have to worry about not having the next meal or over-buying. There would be food every day at noon, and they could eat the freshest food. Without Qin Huai's knowledge, his name had spread throughout the circle of Huang Ji's regular customers.

Although most of Huang's regular customers do not know who Qin Huai is and have never eaten the dim sum he made, the names Qin Huai and Zheng Siyuan appear together, so everyone has a rough estimate of Qin Huai's craftsmanship and level.

The diners were enthusiastic.

The response was very intense.

Scarcity makes things valuable. Huang Ji has not had a pastry chef for three years. Now there is one who has been certified by Huang Shengli himself. Zheng Siyuan's fresh meat mooncakes are no longer only dropped at banquets, but have become a daily staple. Of course, everyone has to come to Huang Ji to support and taste the dim sum.

In the past, when we went to Huang Ji for dinner, if we wanted to have some dim sum, we had to ask someone to go to Zheng Siyuan’s pastry shop to buy them. The days of running errands and waiting for mooncakes to come out of the oven are gone forever.

Now is the good day to order whatever you want whenever you want!
Huang Ji is selling dim sum now!

Not only are there the popular meat mooncakes, 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 showed Qin Huai the circle of friends that he had seen last night, which were posted by many regular customers to promote the new dim sum chef to Huang's.

Qin Huai looked at it.

He knew that there would be a tough battle to be fought at noon today.

But it doesn’t matter, he is no longer the novice who served 6 dim sum dishes for lunch yesterday.

He is now the same as Zheng Siyuan, selling two models at noon and being open to the public whether to buy them or not.

Qin Huai looked at the piles of steamed buns waiting to be steamed and felt at ease.

At eleven o'clock, Qin Huai began to color the dough.

Zheng Siyuan helped Qin Huai prepare the filling. When he learned that Qin Huai wanted to make 6 apple dough balls, Zheng Siyuan originally planned to make two for him. However, Qin Huai had kneaded the dough and made steamed buns and sesame cakes for the whole morning, and felt that he really needed to make 6 dough balls to relax, so he politely 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, simple and there's no pressure at all.

Recently, Qin Huai can only find the same happiness of learning without any instruction as in previous years when making apple-shaped fruit.

One has to learn and practice all the heat and finger techniques, but making apple pie is just like kneading dough. Qin Huai feels like he is born with the ability to do it.

Maybe that's how it feels.

Qin Huai himself found it difficult to explain why he was only good at making apple-shaped pastries, while the other pastries were terrible. He himself didn't like eating apples very much.

He wanted to apologize to the pineapple even if he squeezed it out of his favorite pineapple.

Qin Huai was humming happily and relaxing while making noodles, unaware that the people around him were staring with their eyes popping out.

Huang Jia was stunned.

Huang Jia felt that after yesterday and this morning, he already understood Qin Huai's style of making dim sum.

The unpretentious style of a breakfast chef.

This style, combined with Qin Huai's resume, is very easy to understand and accept.

Although Qin Huai has great skills, he is a self-taught person with little experience. He has been making breakfast in his early years and is still making breakfast now, and he has been struggling to make breakfast.

Huang Jia tried two pieces of mung bean cake and jujube and yam cake made by Qinhuai yesterday afternoon. The mung bean cake was really good and very distinctive, a little sweet but not greasy.

The jujube paste and yam cake is more average. Although it is above standard and better than 95% of the jujube paste and yam cakes on the market, it is far inferior to Zheng Siyuan's.

Compared with other dim sum in Qinhuai, it is not amazing.

Combining what he saw and heard, Huang Jia concluded through analysis that Qinhuai should specialize in affordable dim sum, and must not understand or be good at truly high-end plain dim sum, and he may not even know or have seen it.

Since she comes from a humble background, it's normal that she's not high-end.

After Huang Jia returned home last night, he even thought about it in his mind and looked through his address book to see if there was a suitable dim sum chef in the list that he could call to talk to Qin Huai.

He knew several dim sum chefs who came from Zhiweiju and were very good at making fancy and high-end dim sum.

Regardless of whether it tastes good or not, it is very high-end and fancy.

As a result, now...

Huang Jia:?
? ?
???

What is Qin Huai doing? Is he seeing things?! Is his eyes not blurry?!

Noodles? !!!

Apple face fruit!
It looks lifelike and indistinguishable from the real thing. Judging from the appearance alone, the technical level is definitely very high and very good. It is an apple-faced fruit produced by a famous artist.

No, what kind of steamed buns can you make with this technology?

Which good family can make a high-end pastry chef who makes steamed buns, dumplings, and sesame cakes in the community canteen every day!

Huang Jia finally understood why Qin Huai and Zheng Siyuan got along so well.

These two people are basically the same kind of people.

A man who loves to open a pastry shop at the entrance of the community.

A lover of making breakfast in the community cafeteria.

It turns out that the end of the white case is the entrance to the community.

Huang Jia realized it.

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 playing with his mobile phone on a small stool, was also full of questions.

As the young master of Huang's, although Huang Anyao's food has not been very good in the past two years, it does not mean that he has no experience.

He has eaten noodles before.

I had it at Zhiweiju several years ago. It was made by the chef from 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 conscripted to represent Zheng Da.

Since then, Huang Anyao has especially loved going to cooking exchange meetings. Although he can't cook and doesn't like to exchange ideas, he just loves attending these meetings.

Huang Anyao smacked his lips.

His good memory reminded him of the taste of the noodles he had eaten last time.

The last time he had it was the mangosteen, mango and chocolate ones.

good to eat.

Huang Anyao stared at the apple-faced fruit, his eyes full of desire.

He hasn't eaten an apple yet.

Huang Anyao moved.

"Qin Huai." Huang Anyao smiled, but with a little embarrassment, "This noodle fruit is..."

"I have a friend who helped me before. He came to Huangji for lunch today. I made an appointment with him to sit at table 6. He also made a reservation in the morning. I made this especially 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 check outside in 20 minutes to see if my friends have arrived. They are a family of five, four adults and one child."

"It's a small matter, no problem." Huang Anyao agreed immediately and looked at the apple-shaped fruit that Qin Huai had already painted. It looked more realistic when viewed up close.

It’s a pity that this belongs to someone else and it’s not steamed, otherwise Huang Anyao would have wanted to reach out and touch it to feel the texture.

Huang Anyao swallowed nervously. When he asked for help or made requests that he thought were unreasonable, he was always very nervous and guilty. 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's some dough left from making noodles. Let me see... Are three enough?"

"I'll talk to Zheng Siyuan later and ask him to make some more stuffing for me. We've run out of stuffing."

"Enough, enough, enough!" Huang Anyao nodded repeatedly, so moved that tears were about to flow from the corners of his mouth.

Qin Huai is such a good person!

Could he risk being beaten to death by his father and give up 3/4 of the shares to keep Qin Huai?

Huang Ji cannot do without Qin Huai!

Qin Huai asked Zheng Siyuan loudly: "Siyuan, do you want to eat?"

Zheng Siyuan shook his head: "No."

"I'm waiting to eat the pig's head at noon."

"Ah?" Qin Huai was stunned. "Are we having pig's head for lunch today? I like it very much. Do you have braised pig's ears? I love braised pig's ears the most."

"You won't love it as much 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 counted the number of fresh meat mooncakes, "If you are willing to make a few more, it would be better to make two for Huang Jia as well."

"That's right." Qin Huai thought it made sense. "He prepared a special meal for the two of us yesterday at noon. We should thank him."

Zheng Siyuan glanced at the extra-large pressure cooker specially customized by Huang Ji.

The best is yet to come.

Zheng Siyuan thought.

Two in one, over

(End of this chapter)