The first thing I did was to find out

Chapter 158 What is in Gusu

When Qin Huai returned to the kitchen, everyone had already eaten the fruit. Even Huang Shengli had one in his hand, half eaten.

Huang Anyao had just taken a bite of the one in his hand, and Qin Huai had reason to suspect that this was his second one.

One fruit weighs half a pound, and Huang Anyao ate two fruits shortly after lunch...

Qin Huai could only say that the young man had a good appetite and had great potential.

Zheng Siyuan left one for Qin Huai.

He kept one that was made by Qin Huai himself. It looked particularly ugly, but it was also of the highest grade.

【Apple Noodles Grade B+】

In fact, Qinhuai seldom makes B+ grade dim sum.

The ugly fruit is of an attractive grade.

Qin Huai picked up the fruit and took a big bite.

Chew.

It is warm and a little hot, with the slight sweetness of carrot puree and the salty and fresh juice of the meat filling blooming in your mouth.

The skin of the fruit has a slightly hard texture and is not soft enough to eat. The inside of the dough has been dyed with the color of the meat filling and is fully integrated with the meat filling. It tastes a bit like steamed bun filling covered with gravy.

The outside still has the flavor of dough peel, and the combination of the two is quite flavorful.

Not to mention the filling, two words, delicious!
The minced meat is the best!
As the most common pork filling, its characteristic is that it is very versatile, which can be seen from the types of buns. Pure meat buns, pork and green onion buns, mushroom meat buns, pickled mustard greens meat buns, cabbage meat buns, radish meat buns... Basically, as long as you want, there is no filling that cannot be paired with pork.

The soul of buns is the filling that is juicy, fat but not greasy, and just the right amount of salty and fresh.

What? You said that people are eating fruit now.

Come on, everyone here is a professional. Even Huang Anyao can tell that the Guo'er filling is a perfect bun filling.

But what about the filling? The filling is wrapped in the dough skin. As long as it is properly matched and the thickness of the dough skin is precisely controlled, the filling will not be exposed during steaming, and the oil will not seep out. The dough skin is slightly hard, but it has a unique flavor when mixed with the meat filling. It is delicious!
This is how snacks should be made!

Huang Shengli’s filling is excellent, but Qinhuai’s noodles are not bad either. The combination of the two makes a good snack.

"It's so delicious! How can there be something so delicious in the world! It's simply a bun... no, a dumpling... that's not right, it's not even that. Anyway, it's filled with meat and it's delicious!" Huang Anyao, who aspires to become an excellent food critic, discovered at this moment that his knowledge was still too narrow.

He simply couldn't find any snack that could replace the word "guo'er".

No, not at all.

The filling of the buns, the skin of the dough, the superb technique, and the abstract shape.

No meal replacements, absolutely no meal replacements!
Huang Anyao, a layman, was still marveling at how unique, one-of-a-kind, elegant and extraordinary this dim sum was, while Huang Jia, an expert, and others had already begun discussing the importance of the big flipping spoon for the filling.

"Just looking at this filling, the big flip spoon is really important."

"It seems so. If the chef hadn't made that last move, the stuffing would have been scattered, and it wouldn't have been able to hold the juice when it was simmered. If the meat stuffing can't hold the juice, it can only cook the stuffing as dry as possible. Not only would it not be juicy enough when eaten, but the meat juice wouldn't have been able to seep into half of the dough when steamed. The dough is a bit dry to begin with, so it would definitely be dry if eaten that way."

"From what you said, it seems to be the case. If the stuffing is not cooked dry during stewing, it will definitely leak oil when steamed. You don't even need to taste it, just looking at it will tell you that it will fail."

"There's something about Qin Huai's recipe."

"Not even one step can be missed. Which Shandong cuisine master wrote this white pastry recipe? He was able to come up with such a tricky method. Isn't this difficult for the chef?"

"I heard that this recipe was obtained by a guest at Qinhuai fifty or sixty years ago. If we think back further, this recipe might have been handed down during the Republic of China."

"That was normal back then. I've heard people say before that at that time, the rich would show off their wealth and compete with each other, and they would deliberately make things difficult for the cooks, and there were all kinds of weird recipes."

"I've heard about it too."

Everyone in Huang's kitchen gathered at the kitchen door, eating and discussing. Dong Shi, who was the most talkative, naturally would not miss the opportunity to chat and actively participated.

As they chatted, Dong Shi noticed that there was one person who remained silent.

"Brother Jun, why are your eyes red?" Dong Shi asked.

Wang Jun rubbed his eyes and pretended to be nonchalant, but his sad voice gave him away: "Nothing, I just thought about the time when I first started dating Mianmian."

"At that time, Mianmian never looked down on me. We often went out together to go shopping and eat snacks. Wuuuuuu, if only I could eat Guo'er with Mianmian at that time, wuuuuuu."

Bald man crying.

Everyone:...

What a strange angle.

Dong Li silently pulled Dong Shi back.

I'm sorry, my brother talks too much and too fast, and he doesn't know how to read people's expressions, so I'm sorry.

In the kitchen, Huang Shengli has started new teaching.

Zheng Siyuan originally wanted to go back and practice shaking sand, but he thought that since he was already here, he might as well take a day off and see how Qin Huai learned to cook.

Huang Shengli used a completely new teaching method for stir-frying meat filling. He did not demonstrate first, but asked Qin Huai to stir-fry it first.

There are no restrictions, so Qin Huai can cook what he is best at. It doesn't have to be ordinary shredded meat or meat fillings, it can be fruit fillings, or stir-fried meat with green peppers. If Qin Huai wants, stir-fried lamb with green onions is also fine.

Qin Huai chose the meat filling that he cooked the most as the filling for his dream-making sesame cake.

The Dream-Fulfilling Baked Bun is probably the only snack made by Qinhuai that can most intuitively make diners feel that his red dough is not as good as his white dough.

Qin Huai felt that he had learned a lot from watching Huang Shengli fry the stuffing just now.

He moved.

Stir-fry over high heat.

Tried to flip the spoon, failed, and continued to stir-fry over high heat.

The oil is fried out, very good, and the meat filling is in good condition.

Continue to stir-fry until fragrant.

It’s almost reaching the critical point!

Qin Huai knew what was going on and counted silently in his mind.

three.

Still a little short of that.

two.

The oil smells just right.

One.

Right now, a beautiful flip... Sorry, I don’t know how to do it, just adjust the heat.

Adjustment error.

Try to remedy.

Remediation failed.

In a hurry.

A mess.

The meat filling is out of the pot.

Overturned.

Qin Huai:......

Tired, destroy it.

Zheng Siyuan almost couldn't hold it in, and the corners of his mouth were harder to hold back than AK.

Huang Shengli didn't even bother to hold back his laughter, and said cheerfully, "You see, stir-frying meat filling and stir-frying vegetables are not at the same level of difficulty."

"Stir-frying vegetables tests your understanding of stir-frying and your control over time and heat. If there is a small mistake, it can be remedied. As long as you don't make a big mistake like being distracted, you will definitely get results after practicing for a while."

"But it's different with meat filling. There are many things to consider with meat, and it can't just be stir-fried. Of course, you don't have to flip the spoon during the stir-frying process."

"It's good that you have this awareness, but we haven't learned this step yet. Flipping the spoon can help the meat filling in the pot heat up faster and better. You can still make a good meat filling without this step."

"Here, let me demonstrate it to you."

Huang Shengli heated the oil in a pan, then quickly and beautifully stir-fried a simple meat filling without any fancy moves or techniques.

Actually, it’s not ordinary.

The meat filling is very fragrant and looks very tempting, making people want to try it.

Sure enough, meat is much more attractive than vegetables.

Huang Shengli handed the stove to Qin Huai.

Qin Huai started his performance again.

A hearty rollover.

Huang Shengli demonstrated again, and Qin Huai turned over again.

The two of them repeated this process over and over again. Qin Huai fried the food once and Huang Shengli demonstrated it to him once. Then Qin Huai fried the food again and Huang Shengli demonstrated it again. This was true hands-on teaching, with the master teaching and imparting knowledge in front of his apprentice.

Obviously, Qin Huai is not very adaptable to this teaching model.

It was too hands-on and put a lot of pressure on him.

When cooking vegetables before, Qin Huai had no psychological pressure about flipping over. After all, Huang Shengli only demonstrated it once, and the rest was for Qin Huai to practice on his own. It was normal to flip over during practice.

Huang Jia, Dong Shi and Wang Jun also told Qin Huai that there will definitely be failures in the learning process. Because there are comparisons, reference objects and a master watching over you, the psychological pressure will be great and you will want to do better.

When people want to achieve goals that are far beyond their capabilities, failure is inevitable.

But Qin Huai had never felt such great psychological pressure before.

Today he has it.

He suddenly understood what Huang Jia said. The master is watching you and demonstrating to you over and over again, but you just can't do it right. That kind of desperate desire to improve yourself, but unable to do it, feeling powerless, panicking, afraid of losing face, and afraid of disappointing the master is a huge psychological pressure.

Strange, Huang Shengli is not his master.

Even Huang Shengli did not criticize him. Huang Shengli is a famous teacher who advocates encouraging teaching.

But Qin Huai hoped that Huang Shengli would scold him and criticize him harshly, so that he might feel better and not be under so much pressure.

The current teaching method of just watching with a smile on your face, not saying anything, pointing out a few questions, and then demonstrating hands on is really too stressful.

Qin Huai was so nervous that he overturned the car for the whole afternoon.

At the end of the teaching session, Qin Huai looked at the bucket full of meat filling and observed a minute of silence for the Huang Ji employees that night.

With such a big bucket of meat filling, what ingredients should I stir-fry with it to finish it?

It really made life difficult for everyone as he was learning to cook.

"You did very well today, and made great progress. We'll continue tomorrow." Huang Shengli said his closing speech with a smile, "You must have sore arms after frying minced meat all afternoon. Let's go to the bone-setting shop for a massage and eat more mangoes."

It seems that not only Gong Liang knows what fruits Qin Huai likes to eat, but Huang Shengli also knows.

"Master Huang, I want to ask for a leave." Qin Huai said.

Huang Shengli was stunned, and the surprise on his face could not be contained for a moment.

Dong Shi, who had already started to prepare for work, heard what Qin Huai said and quickly lowered his voice to complain to Dong Li: "See, I told you that Master can't use such a cruel move. Qin Huai is scared of it."

"What I fear most is the master teaching me step by step over and over again, smiling beside me and not scolding me. When I first learned to cook, I had nightmares about this scene every night."

Dong Li: ...Keep your voice down!
"Yes...something..." Huang Shengli began to organize his words.

"Something happened at home. The customer who gave me the recipe for the fruit is a distant relative of mine. He is over 90 years old this year. I need to go back temporarily the day after tomorrow."

"It won't take too long. I'll go back to Shan City the day after tomorrow, and will be back the day after tomorrow. If things get resolved quickly, I might be back the night after tomorrow."

"But I have one more thing I need to trouble you with. Can you help me fry another pot of fruit filling tomorrow? I want to make a batch of raw dough to take back."

After hearing what Qin Huai said, Huang Shengli finally felt relieved and nodded readily to indicate that it was a small matter.

"Don't be so anxious. Going back and forth all day is too tiring and bad for your health. Come back the day after tomorrow and I'll make you some more stuffing to take back. I remember your family and friends are all in Shan City, so share some with them. I'll ask An Yao to buy some local specialties tomorrow and you can bring them back the day after tomorrow."

"Thank you, Master Huang!"
.
The next day, Huang announced to regular customers and surrounding neighbors that Qinhuai would be closed for two days, and everyone accepted it well.

Huang's chefs don't work all year round, they have shifts, Qin Huai just came, and everyone seemed too enthusiastic. The new chef Qin was not used to it for a while, and it was normal for him to want to take two days off because he was exhausted.

Even Gong Liang did not say anything, but quietly added bricks and tiles to the purchase of local specialties by Huang Anyao, sneaking in 20 pieces of silk.

Yes, horse.

A little-known fact: normally one piece of silk can make 15 tops.

Qin Huai was stunned when he saw the local specialties Huang Anyao bought for him. He almost thought that he did not come to Gusu for exchanges, but to do business and purchase goods.

Huang Anyao felt a little guilty, but there was nothing he could do because Uncle Gong had given him too much.

In the end, it was Huang Shengli who came forward to make the final decision and asked Huang Anyao to give the things to Qin Huai to send to Yunzhong Community. Qin Huai traveled light, bringing only 20 kilograms of pastries.

The plane landed at noon.

The mountain city is very cool in this season, with clear and crisp autumn weather and a suitable temperature. It is very suitable for wearing some clothes that are of moderate thickness and can be shaped to take pictures.

In theory, in such a comfortable environment, even going to work would seem less uncomfortable.

This is theoretically speaking.

Residents of Yunzhong Community don’t think so.

Office workers in office buildings near Yunzhong Community don’t think so.

Even the neurology doctors at the private hospital where Qu Jing works don't think so.

What's the use of good weather? Master Qin has been in Suzhou for a week!

A week, a whole week, do you know how everyone lives this week?

There are no fermented glutinous rice steamed buns, no five-spice buns, no three-spice buns, no crab shell yellow, and even no tangerine peel tea!

This is not the way human beings should live!

Everyone was so worried that they had even bought out all the egg cakes in the Yunzhong Canteen. They bought unpalatable snacks from the canteen every day and missed Master Qin. They just hoped that Master Qin would see everyone's determination and come back soon.

Come back, what is there in Gusu?

That day, Master Xiao Qin came back.

But he came back secretly.

Chen Huihong came to the airport to pick up Qin Huai. She drove her brother's Maybach instead of her own Bentley, in order to avoid being recognized by neighbors because the license plate was too familiar.

Qin Huai was also fully armed, with a hat, mask, sunglasses, windbreaker, scarf, and gloves, wrapping himself up like Qu Jing 2.0. If you didn't know, you would think it was Qu Jing wearing men's clothes.

Qin Huai got into the car with difficulty, took off his scarf, took off his mask, and breathed a sigh of relief.

"Oh, it's so heavy. It's really hard for Qu Jing to wrap herself up so tightly every day."

"Sister Hong, your shortbread is in my suitcase. We'll go directly from the underground parking lot to the elevator, and I'll give you the shortbread when we get to Luo Jun's house."

"Okay." Chen Huihong didn't mind. "Did you bring other things? Dingsheng cake, fermented rice steamed buns, lard rice cake. When will Master Zheng come back with you?"

Qin Huai: "...Is there a possibility that Zheng Siyuan is going back to Gusu to go home and won't come here again?"

Chen Huihong was a little disappointed.

"I didn't bring the rest of the snacks, but I asked Luo Jun to prepare the ingredients, so I can make them for you today."

"In order to avoid alerting the enemy, I will stay at Luo Jun's house tonight. Tomorrow morning, I would like to ask Sister Hong to take me to the airport." The underground worker Qin Huairu instructed.

"Don't be so exaggerated." Chen Huihong felt that Qin Huai was making a fuss. "Everyone knows that you will stay in Gusu for a month. It's understandable."

Qin Huai paused: "Maybe more than a month."

Chen Huihong:?

"The situation has changed now. If nothing unexpected happens, I may have to stay in Gusu until the New Year, and then go directly back to my hometown in Qiu County, and then return to Yunzhong Canteen after the New Year."

Chen Huihong gripped the steering wheel tightly, resisting the urge to slam on the brakes and stop the car to question Qin Huai as she did in the TV dramas. She tried to adjust her expression and squeezed out a few words from between her teeth.

"how long?!"

"Only a few months."

Chen Huihong is thinking about buying a house in Suzhou.

She finally understood why Qin Huai was so secretive.

Chen Huihong hesitated for a long time, opened and closed her mouth, and then slowly asked: "Huang's Restaurant, does it support inter-provincial errands?"

Qin Huai:?
(End of this chapter)