The first thing I did was to find out

Chapter 319: Who doesn’t fall over if the car overturns?

Apart from the somewhat confusing step of frying the sea cucumber, the rest of the preparation methods of the double crab bun fillings are within Qin Huai's understanding.

It is exactly the same as described in the prescription given by Uncle Wang.

Simply put, double crab buns made with fresh crab roe and double crab buns made with crab roe sauce are two different production concepts.

Both of these require the chef to use very high seasoning. The former requires the use of as few seasonings as possible to restore the original flavor of the food, that is, the taste of crab roe. The least amount of seasoning should be used to cover the fishy smell of sea cucumber and crab roe, while giving the sea cucumber a new flavor that matches the crab roe.

Qinhuai calls this seasoning concept "bland", using seemingly bland seasonings to highlight the original flavor of the ingredients. Under this production method, the focus of the double crab bun seems to be on the crab roe, but the real difficulty lies in the sea cucumber.

Qin Huai has learned and put into practice how to use the simplest seasoning to suppress the fishy smell of crab roe and restore the original flavor of crab roe as much as possible in crab roe steamed buns.

The effect was okay, not amazing, but at least it didn't fail and didn't bring shame to the crab roe steamed buns.

But how to cover the fishy smell of sea cucumber with the least amount of seasoning is not a simple matter of seasoning. How to handle sea cucumber, how to soak it in water, how many times to soak it, how long to soak it, how to cut it, whether to simmer it in broth, whether clear water or broth is suitable, what kind of sauce to season it with are all problems.

Fortunately, the answers to these questions were already in the recipe given by Grandpa Wang, which was written by Master Jing. Master Jing's recipe was bought at a high price by Xu Nuo, the youngest son of Director Xu. At the beginning, Master Jing rewrote the two recipes for Xu Nuo because Wang Gensheng needed money urgently and wanted to sell the recipes. In order to facilitate the sale of this recipe, Master Jing made additional modifications to the recipe.

The modifications are to make the parts that were originally vague or that people with lower levels might not understand more detailed, making it more like a nanny-level textbook for beginners.

Such a recipe will sell better than the original one and will sell at a higher price.

Master Jing’s thoughts are all written in this recipe.

Thanks to this nanny-level tutorial, the original controversial, incomprehensible, and possibly guesswork method of processing sea cucumbers is now clearly written and explained. You just need to follow the recipe - provided you can do it.

This is why, after reading the recipe that Uncle Wang gave to Qin Huai, Zheng Siyuan felt that it didn’t matter if there was no fresh crab roe to make the authentic double crab buns, because the difficulty of making the authentic double crab buns might not be as high as the crab roe sauce version.

The crab roe sauce version is a completely different style, with the more seasonings the better, the stronger the taste the better, and the more noticeable the spice is, the better.

Qin Huai also understands why the crab roe sauce is like this. Cooking is like this, light with light, strong with strong. Fresh crab roe has unique conditions. Its focus is freshness and original flavor, so the simpler the better.

Crab sauce itself needs to be boiled with a lot of seasonings and spices, and finally starch is used to thicken it for taste and long-term storage. This production process has nothing to do with the pursuit of natural freshness, and it is full of spices.

In this case, it is better to carry out the strong flavor to the end. Anyway, crab roe and sea cucumber are the same, so the sauce for cold sea cucumber is more exaggerated than the ordinary sauce. Mustard, an extremely strong-flavored ingredient, must be added as the protagonist, and sea cucumber is not afraid of heavy ingredients.

It can be said that if the two recipes for double crab buns were shown separately to ordinary people without telling them that they are the same kind of snack, they would definitely think that these are the recipes for two different buns.

The styles are completely different, and the production ideas and angles are also different.

Qin Huai watched Zheng Siyuan prepare the stuffing.

In Zheng Siyuan's words, Master Jing's original recipe for crab sauce is outdated. Times are changing, and technology is advancing. With current technology, there is no need to use so many spices to ensure the long-term preservation of the sauce, and the taste and style can be greatly improved.

Of course, Zheng Siyuan is not a completely unfilial descendant. Although he thinks his master's crab roe sauce recipe is outdated, he still approves of it and thinks it will be delicious when mixed with noodles.

The strong-flavored sauce tastes good even when mixed with noodles.

Qin Huai only tasted a few bites last night and didn't have time to mix the noodles. He planned to wait until he and Zheng Siyuan really started to study crab roe sauce before eating crab roe noodles.

At that time, scoop three tablespoons of sauce into a bowl of noodles and mix thoroughly, so that each noodle is covered with sauce or crab roe. Pair it with some refreshing side dishes, such as pickled radish, sour beans, pickles, etc., and have a bowl of tangerine peel tea or Xiaoou's signature fruit tea of ​​hand-made lemon tea. That feeling...

Slip.

Qin Huai decided to send a message to Ouyang tonight, asking him to open the milk tea shop earlier in the future and not so late at 8 o'clock.

There is a Master Qin who does not want to reveal his name. He has to eat breakfast before 8 o'clock every day. The milk tea shop opens at 8 o'clock, which seriously affects Master Qin's eating of crab roe noodles.

The crab roe sauce is ready-made, and the key to making the filling is on the sea cucumber.

Zheng Siyuan is very careful, even cautious. If conditions permit, or if there is no need, Zheng Siyuan wants to use a measuring cup, dropper, and scale to accurately control the amount of stuffing for the sea cucumber.

As Qin Huai expected, heavy ingredients are needed to stuff sea cucumbers.

The skin of the sea cucumber fried in oil will be slightly crispier, which not only tastes different, but also makes it easier to season. Qin Huai watched Zheng Siyuan add various spices in turn, stir, place, fish out, and dice.

Then mix the sea cucumber and crab paste, stir-fry over low heat, and then stew them like the filling for the three-piece buns.

The aroma of the filling is already very strong.

It was not the rich filling for steamed buns like the one used to cook three-diced dumplings, but a rich aroma of vegetables. People who passed by and did not know the whole story would find it hard to imagine that Zheng Siyuan was making filling for steamed buns. They probably thought he was cooking over high heat and collecting the sauce.

Qin Huai wanted to have another taste.

As the saying goes, if you want to know the taste of a pear, you have to taste it yourself. Qin Huai thought so and did so.

"Can I have a bite now?" Qin Huai asked.

Zheng Siyuan made way for Qin Huai to come over and scoop a spoonful. Qin Huai was not polite either. He watched and smelled the food from the side until he was hungry. He scooped a large spoonful, blew it cool, and took a sip.

delicious.

Again, this filling must be delicious when mixed with noodles.

The flavor is provided by the crab roe sauce, full of crab roe flavor and a little bit of starch. It is not fishy or smelly, and the sea cucumber is well integrated into it without any sense of existence. Except for the obvious non-crab roe that can be tasted when eating, it is soft and sticky with a semi-crisp taste from being fried and boiled, which basically has no name in this filling.

Zheng Siyuan is right, the double crab bun has the crab roe providing the flavor and the sea cucumber providing the texture.

What sea cucumbers need to do is blend in without being obtrusive.

A masterful show of seasoning.

Qin Huai savored the taste for two seconds, tasted the remaining fillings one bite at a time, and asked, "Does the double crab bun made with fresh crab roe taste like this?"

Zheng Siyuan said honestly: "I don't know, I haven't eaten it either."

"I told you the first time you asked me that I only know how to make the Krabby Patty version of Double Crab Buns. My dad probably also only knows how to make this version of Double Crab Buns."

"The other recipe was bought by a customer and given to my master, but he later asked for it back. According to my master, he was not the creator of the recipe, nor was he the owner. He only studied it briefly and used it. He has no right to pass the recipe on to others, not even to his own apprentice."

"So my dad didn't actually learn how to make the double crab buns with fresh crab roe. He just knew the general idea and he didn't deliberately study it."

"But my dad has eaten it. If you want to know, you can call him now, but I can't guarantee that he can explain it clearly with his ability to express himself."

"That's not necessary." Qin Huai said.

He had confidence in Zheng Da, and he knew that it would be impossible to explain it clearly with Zheng Da's ability to express himself.

"I'm just curious. I think the taste of these two kinds of double crab buns should be different. I can't say which one is better, but they definitely have their own merits." Qin Huai said.

"My uncle said the same thing." Zheng Siyuan nodded. "Didn't you show the recipe that Uncle Wang gave me to my father and uncle? I asked my uncle privately what the double crab buns made with fresh crab roe taste like. It's been so long that my uncle can't really explain it, but the two flavors that my uncle mentioned are different."

"Just like twins, no matter how similar they look, they are still different. Parents and relatives can also be distinguished."

"Not to mention that the two double crab buns are made in different ways, the taste is even more different. My uncle told me that the customer who gave my uncle the recipe particularly liked to eat the two types of double crab buns together. He felt that eating them that way was the only way to fully enjoy the double crab buns."

Qin Huai immediately stood in awe of Xu Nuo, worthy of being the youngest son of the factory director. While ordinary customers could eat just by smelling the wine-fermented steamed buns, Xu Nuo had already developed a luxurious way to eat two kinds of double crab buns at the same time.

It was really heroic. During the chat, Zheng Siyuan turned off the fire, took out the stuffing and let it cool, then started making dumplings.

Qin Huai and Zheng Siyuan wrapped it together.

"You just tasted the filling. What do you think the filling of double crab buns should be like?" Zheng Siyuan asked.

"It's hard to say." Qin Huai frowned. He really felt it was hard to say.

Before tasting the filling, he only had a vague idea of ​​what the double crab bun was. After tasting the filling, he still only had a vague idea of ​​what the double crab bun was.

"I think it's quite delicious, but I find it hard to imagine that this is a filling for steamed buns." Qin Huai said honestly, "As a filling for steamed buns, isn't it a bit too strong?"

"It's almost as good as those weird red oil hot pot stuffed buns. You know what I mean? It feels like a good dish was made into stuffing and stuffed into a bun."

Zheng Siyuan was silent.

Qin Huai did not notice Zheng Siyuan's silence at first because he was immersed in his own thoughts.

Qin Huai continued, "Yes, that's the feeling. When I tasted the filling just now, I felt it was a bit weird. When I smelled it, I felt it was like a dish. Even if it's not a dish, it should be a topping for the noodles."

"Under normal circumstances, when making stuffing for steamed buns, unless it is something very unconventional like Guo'er, stuffing is stuffing and dish is dish, and there must be a clear difference between the two. You can tell at a glance when boiling, frying, and seasoning the stuffing whether it is used for white pastry stuffing or red pastry cooking."

"But the filling of this double crab bun is very vague. If you don't believe me, I'll ask someone to ask. You know who An Youyou is, right? She's not good at it, and she won't lie."

After saying that, Qin Huai waved to An Youyou who was frying radish cake not far away, motioning her to come over.

When An Youyou heard the boss calling her, she quickly handed the task of frying the radish cake to the person next to her and trotted over.

"Master Qin, is Sister Hong urging me to deliver the radish cakes? I'm frying them right now. The quantity Sister Hong wants is too big, so I can only fry two pans at a time. If I fry more, they will easily get burnt. Besides, I've already found a helper, so the radish cakes can be delivered in five minutes at most." An Youyou thought there was something wrong with her work, and she was very panicked, fearing that she would be demoted before she could get a promotion and a raise.

Qin Huai:?
"How much did Sister Hong ask for?"

"300 large portions of carrot cakes. They said the neighborhood committee is having an event today."

Qin Huai:......

It's you, Chen Huihong. The way to get closer to An Youyou is to make her work until she dies of exhaustion.

Qin Huai thought about how he hadn't cut radishes for a long time today, and asked with concern: "Are there enough radishes? How about I cut some more?"

"It's enough. Master Chen An just cut a lot of radishes, but the remaining shredded radishes may need your help in seasoning. The current quantity is enough to supply the neighborhood committee. I see that you are busy, so I was planning to talk to you about this later." An Youyou explained.

After saying that, An Youyou did not forget to stare at Qin Huai, afraid that she would see any dissatisfaction on Qin Huai's face.

Qin Huai didn't care about these things at all. As the real and only boss of Yunzhong Canteen, Qin Huai didn't care about anything in his daily life. He was also used to not reporting to him about big or small things. He would tell him after things were arranged and completed.

Qin Huai didn't even take a serious look at the work reports that Huang Xi sent him regularly, he just glanced at them and passed them by.

Master Qin, who is confident in his craftsmanship, knows very well what Yunzhong Canteen really relies on - not marketing strategies, but his craftsmanship.

"It's all small stuff. I'll go season it later. Try the stuffing first. What do you think it tastes like?" Qin Huai pointed to the stuffing in the small bowl.

An Youyou understood immediately that the boss wanted her to taste the food, so she quickly picked up the spoon.

Just scoop a little.

After a taste and a sip, an expression of amazement appears and words of praise are about to burst out of your mouth.

"Don't tell me how delicious the filling is, just tell me what it looks like." Qin Huai interrupted the spell.

"Food." An Youyou said, "Delicious food. It must be delicious if it can be used to stew something and mix with rice!"

It can be seen that An Youyou has her own unique insights on eating.

She can even think of eating it by stewing something with the filling of double crab buns and then mixing it with rice. She is worthy of being the three-legged golden toad.

Zheng Siyuan: …

In a corner where no one cares, Zheng Siyuan has been autistic for some time.

"Okay, go back to work. I'll prepare the filling for the radish cake later."

An Youyou went back to continue frying the carrot cake.

Qin Huai turned his head to look at Zheng Siyuan, and only then noticed that his friend's mood was a little off. He seemed a little depressed, as if something had just happened that made him ashamed.

"What's wrong with you?" Qin Huai asked with concern, "Are you feeling uncomfortable in your stomach?"

"If you feel uncomfortable, go to the toilet. There are only a few buns left for me to make."

Zheng Siyuan pursed his lips: "No."

Then, as if he had made up his mind, he said with a fearless expression, "You said the filling of this double crab bun tastes like vegetables."

"Yes, it's quite special."

"When my dad taught me, he told me that when making double crab buns with crab roe sauce, the worst thing to do is to make the filling look like a vegetable."

"The seasoning of the double crab buns is a little wrong, and it's a big mistake. Even if it's not bad, it's a failure if it's not done right."

Qin Huai:......

Qin Huai finally realized what had just happened.

The first time Chef Zheng was demonstrating, showing off his cooking skills and making sample dishes, he failed.

Still a serious rollover.

Qin Huai felt that he should say something to comfort Zheng Siyuan.

"Double crab buns are so difficult to make, it's understandable that they weren't done well." Qin Huai consoled, "They're delicious, really."

“It’s much more delicious than when I made Four Happiness Tangyuan before!”

As for tipping over, you'll get used to it after doing it many times. Although it's a bit embarrassing when you're demonstrating to others, there will be so many embarrassing things in the future, so don't worry about such small things.

Zheng Siyuan silently put down the buns he had just wrapped.

"The staff restroom is on the second floor, right?"

"I'm going to the bathroom to calm down."

"You can steam it yourself after wrapping it. I believe you should know how to control the heat."

(End of this chapter)