The first thing I did was to find out

Chapter 329 Everyone in Zhiweiju was shocked

"Master Qin, this is the soup dumplings I made."

"Master Qin, this is a crystal bag."

"Master Qin, I would like to trouble you to review the lotus seed buns."

"Master Qin, shredded chicken rolls."

"Master Qin, this is Qing...Qingtuan."

"Master Qin, jujube paste and pine nut cake."

"Master Qin, Ruyi Scroll."

"Three-Ding Bao."

Eight servings of dim sum were arranged in order on the cooking table. Everyone at Zhiweiju stood by, either excitedly or expectantly, waiting for Qin Huai's tasting. They all stood straight, and from a distance, those who didn't know would think that the boss had come to the kitchen to inspect the work.

Although it was indeed the boss who came to the kitchen to inspect the work.

Qin Huai looked at the people with sharp eyes: ...

No, are you filming a TV series?

Does the chef at your Zhiweiju always live a life like this where everyone is the center of attention?
This is so... cool.

Qin Huai turned his eyes to the last two snacks, one was Guli's Ruyi roll and the other was Su Gan's Sanding bun.

Qin Huai really didn't expect that Su Gan would choose to make three-diced buns. Just now, when eating crab roe noodles, Tan Weian mentioned to Qin Huai that Su Gan is best at making pastries such as puff pastry that need to be baked. The reason why he was chosen by Master Zhou to be accepted as a registered disciple was because of his high level of skill in making puff pastry.

In terms of the types of snacks they are good at, Su Gan and Pei Xing are very similar, and Pei Xing is also good at this kind of snack. Since Pei Xing is considered a half-relative, Tan Weian has an impression of Pei Xing, so when he mentioned Su Gan's skills, he deliberately compared them with Pei Xing.

No comparison.

Be it talent, hard work, or current craftsmanship, Pei Xing and Su Gan are incomparable. Su Gan is just an upgraded and enhanced Pro max version of Pei Xing, and Pei Xing saying that he is a youthful mini version of Su Gan is like exaggerating.

Qin Huai thought that Su Gan would show off his skills by doing what he is best at first. Even if he couldn't make a difficult and beautiful crispy pastry like lotus cake due to time constraints, it would be reasonable for him to make an ordinary white sugar crispy cake to show off his basic skills.

Qin Huai secretly asked Zheng Siyuan to comment on the pastries if Su Gan made them, as Qin Huai was not good at this kind of snacks.

This is a pure blind spot in knowledge. It is difficult to successfully learn dim sum by yourself just by relying on a dim sum encyclopedia.

As a result, Su Gan made a snack that he was not very good at, but was one of Qin Huai’s best dishes - the Sanding Bun.

At this moment, Qin Huai suddenly understood why Master Zhou liked Su Gan so much.

What a considerate and good registered disciple he is. He is always concerned about what the master is concerned about and thinks about what the master is thinking about. Without even a hint from the master's eyes, he will nip in the bud anything that might make the master feel unhappy before it happens.

Although he had already given Su Gan an extremely high score of 1 points in his heart, Qin Huai still turned his attention to the Ruyi scroll made by Gu Li.

It was he who specifically requested that Tan Weian be brought along along with Gu Li. The reason why Qin Huai specifically requested him by name was not only because Gu Li was indeed very competitive and hardworking, and was an extremely good helper, but he also wanted to find an opportunity to help him more.

In Tan Weian's words, his junior brother is a stubborn donkey.

Once he has decided on something, he will not turn back until he hits a wall. Even though Tan Weian has so many dessert recipes in his treasure bag, Gu Li insists on studying the Ruyi Scroll, which was the best recipe of Master Tan during his lifetime.

It was obvious that the current Zhiweiju was no longer suitable for Gu Li's development. Several of Gu Li's senior brothers had left Zhiweiju to work in other restaurants. With Gu Li's current level, even if he was a direct disciple, he could only work as an apprentice. Without the guidance of a master, his progress would be very slow. It would be far better for him to join his senior brothers and work independently in other restaurants to improve himself quickly.

But Gu Li wanted to stay in Zhiweiju.

Tan Weian secretly sighed for this. He felt that the reason why his junior fellow apprentice was so stubborn and insisted on staying in Zhiweiju was not only because he had been in Zhiweiju for so many years and had feelings for this place, but also because he wanted to accompany him.

Tan Wei'an's senior brothers can go to other restaurants to work and study for better development, and return to their hometown when they become master chefs one day. This is a normal development model for the chefs of Zhiweiju. Zhiweiju is just a restaurant and cannot accommodate so many chefs. One day, students will graduate, and those who can stay in school as teachers are the elite among the elite.

But Tan Weian can't.

Tan Weian is the grandson of Master Tan, and is recognized by everyone as the true successor of Master Tan, the most direct descendant of the direct descendants. The recipes in his treasure bag come not only from Master Tan, but also from many other master chefs of Zhiweiju.

If Tan Weian leaves Zhiweiju to seek his own development, it would be somewhat like betraying his master.

Tan Weian felt that the reason why his junior brother had to stay in Zhiweiju was because he, his senior brother, had to stay in Zhiweiju. Just like Tan Weian wanted to take his junior brother with him when he went out for study and exchange, his junior brother wanted to take him with him.

Qin Huai and Zheng Siyuan commented that Tan Weian might have overthought it.

It is true that Guli doesn't like to move, and it is also true that he wants to accompany his senior brother, but the importance of his senior brother may not be that high.

But no matter what the reason is, Gu Li must stay in Zhiweiju, and his efforts are obvious to everyone. Qin Huai admires this effort very much, and can understand why Master Zhou admires Gu Li and feels sorry for him at the same time.

What teacher can reject a clumsy but very hardworking student? Hardworking is his advantage, and clumsiness is not his fault.

When he was at Huang Ji, Qin Huai saw what dim sum Gu Li made every day and how good the dim sum was. He knew Gu Li's level very well. Therefore, when the eight dim sum were arranged on the cooking table, Qin Huai looked at the Ruyi Roll at first glance, and subconsciously compared the Ruyi Roll in front of him with the Ruyi Roll made by Gu Li before.

Seeing Qin Huai cast his gaze towards the Ruyi Scroll first, everyone had different expressions.

Most of the ordinary apprentices feel disappointed with a little envy, and occasionally a little jealousy. As apprentices, they know that the master chef is not always available. Often, the first dim sum reviewed by the master chef is the one that he values ​​the most, the one that he treats with the most care, and the one that he is most patient with.

However, Gu Li is also a direct disciple, so it is not surprising that he can have this honor.

Qin Huai looked at the Ruyi Scroll in front of him.

There is progress, but not much.

The problem is still the same old problem, the basic skills are very solid but the techniques are insufficient. A successful Ruyi roll should have cloud patterns after being cut open. You can't say that Gu Li's Ruyi roll has no cloud patterns at all, but it's also hard to say that it really has cloud patterns.

After looking at the shape, Qin Huai picked up the chopsticks, picked up a small piece and took a bite.

The Ruyi roll is fried.

Fried dim sum all have one thing in common, which is that they are very delicious when they are freshly out of the pan, because the heat and temperature are just right when they are the most crispy.

The excellent Ruyi roll has a golden and crispy crust and soft meat inside. It does not have a strong or obvious taste on its own, and has a unique flavor when dipped in pepper salt.

The outer skin of Ruyi roll is egg roll, and frying egg roll in oil requires a very good control of the heat. If you are not careful, it will not only be golden and crispy, but it will also be hard to say whether it is golden at all.

Qin Huai's good tongue and master-level seasoning told him that Gu Li's level had improved. Gu Li's timing was better than his.

Master Qin, who claimed that he would work hard to improve the heat level more than half a year ago, ended up improving all levels except the heat level. He lowered his head in humility.

Oh, damn the heat!
Qin Huai took another bite.

Several Zhiweiju apprentices have begun to communicate with each other secretly with their eyes, their eyes are full of shock, and they are full of: Damn, Master Qin actually ate two bites!
With this bite, Qin Huai discovered the shortcomings of Guli’s seasoning.

Seasoning requires the most talent.

Guli does not have a good tongue, or to be more precise, he does not have a very good tongue. His sense of taste is generally poor and his comprehension is also very poor. This results in many things that he can taste but cannot understand and grasp.

For a genius, this barrier can be easily broken through, but Gu Li had to wander at the door for a long time and couldn't find where to start.

There was not much left in a cut Ruyi roll, so Qin Huai did not eat the last bite in small bites. He stuffed the rest into his mouth, chewed it, swallowed it, and then spoke.

"Are you still practicing the Ruyi Roll once in the morning and the Golden Silk Shaomai once in the evening like before?" Qin Huai asked.

Gu Li nodded: "Yes, if I have time at other times, I will try my best to take time out to focus on practicing these two snacks."

After saying that, Gu Li did not forget to look at Tan Weian and added: "Sometimes I also practice Four Happiness Tangtuan with my senior brother."

Qin Huai:......

There is no need to make up for Tan Weian.

Because whenever Tan Weian practiced, he would take a photo of the finished product and send it to Qin Huai.

He really loves posting pictures, whether they are his own or forwarded from others.

"The heat is good." Qin Huai first praised Gu Li's current skills, "I remember that when you made Ruyi rolls a few months ago, you often couldn't grasp the oil temperature and time for frying in the pan after coating with a layer of starch. It's not that there is any problem, but every time I eat it, I feel that it doesn't taste the best."

"Do you feel a little better now?"

Gu Li nodded: "Master Qin, you told me before that I didn't find the feeling. I really didn't understand what that feeling was, but when I was practicing on the eighth day of the first lunar month, there was a moment when I seemed to understand the feeling you were talking about. You mean when putting the Ruyi roll into the pot, you don't need to observe too much. Just by the moment you put it into the pot, you can know whether the timing is right. The moment you turn it over, you will know whether it is too early or too late."

“I don’t have to wait for the results to come out. The moment I start, my intuition will tell me whether it is right or wrong.”

"Is this how it feels?"

Qin Huai nodded: "That's the feeling, as long as you understand. I thought I didn't express it clearly. During this period, I kept telling Pei Xing that he didn't get the right feeling when kneading the dough, and he still hasn't got the right feeling. As long as you understand, you can communicate more with Pei Xing next time you have time. You are the one kneading the dough at the leftmost kitchen counter. You should communicate more."

"Okay, Master Qin, is there anything else I can improve on this Ruyi Scroll?"

Pei Xing:? (-)

"You've found the right timing, but you still haven't found the right seasoning. The texture of the Ruyi roll is just the icing on the cake. The most important thing about dim sum is the taste. Don't you think your meat filling is too monotonous?"

"Tan Weian showed me the recipe for the Ruyi Scroll. It's a standard traditional dessert. Since Master Tan was able to restore it, it means there's nothing wrong with the recipe itself. You must have made a mistake in handling the details."

"Its fillings require a variety of seasonings, but the flavors can't be made very distinct or prominent. You need to think over and over again when making the fillings, taste more, practice more, and this is what you are best at."

"I haven't tried the authentic Ruyi rolls, but I think you used a bit too much Shaoxing wine. You can't intentionally increase the amount of a seasoning just to get rid of the fishy smell. I can't say anything about sesame oil. Have you considered changing the brand? Maybe the current brand of sesame oil is not very suitable for Ruyi rolls."

Gu Li said a little embarrassedly: "Master Qin, you don't have the brand of sesame oil that I used to use, so..."

Qin Huai understood instantly and pointed at Huang Xi outside: "That is the foreman of our cafeteria. She is basically responsible for purchasing. You can add each other on WeChat later. If you have any requirements for ingredients, seasonings, and tools, tell her and she will solve them for you."

After saying this, Qin Huai said a few more words about the Ruyi Scroll that Gu Li had made before, and finally asked:

"You have an early shift tomorrow, right?"

"should be."

"What do you want for breakfast?"

This question is very crucial, as it can directly determine what Qin Huai will have for breakfast tomorrow morning.

When he was at Huang Ji, Qin Huai would make breakfast in the morning, but he didn’t necessarily eat his own breakfast. In addition to eating his own dim sum and Zheng Siyuan’s wontons, Qin Huai also liked to eat some dim sum made by the people at Zhiweiju.

There are many varieties, delicious and I like to eat them.

Gu Li understood immediately: "Golden shredded siu mai."

"Very good, this is very suitable for breakfast." Qin Huai gave Gu Li an approving look and started eating the three-piece bun.

There is no need to take each bite and savor the Sanding Buns. Qin Huai is too familiar with this snack. No matter who makes it, even if it is Master Zhou, he can say a few words about it.

It's just a compliment.

After finishing a whole Sanding Bao, Qin Huailai began to comment on all aspects from the dough to the fillings, including its advantages and disadvantages, how it can be improved, what it should look like after the improvement, and some tips for making Sanding Bao.

I couldn't help it, I couldn't help it at all.

Qin Huai said that he had never reviewed dim sum so thoroughly in his life.

I used to hate myself for being so dumb, but the more I commented, the more I empathized with Zheng Da. I wondered how it was possible that someone in this world could speak so clearly. Are the two words "feeling" difficult to understand? Feeling is feeling. Don't you understand what I mean by feeling?

Now Qin Huai empathizes with Huang Shengli more and more the more he comments. He can clearly explain points 1, 2, 3, and 4. Who said it is this feeling? Do you know that feeling? You have to use cleverness. It is not this strength but that strength.

It feels so good to have language!
Qin Huai didn't intend to say so much at first, but as he talked, he couldn't stop.

Because it was described in too much detail, it was almost like a food review. Not only were the ordinary apprentices stunned, but even Su Gan was stunned.

Su Gan: Shit, isn’t this the treatment only given to direct disciples?
Ordinary apprentice: Wow, it turns out being a personal disciple is so cool.

Tan Wei'an next door: When did Qin Huai become so linguistic? What has he been secretly practicing in the past few months?
Zheng Siyuan: As expected, it’s Su Gan.

Pei Xing: Wuuwuwuwuwu, damn Su Gan, he bullied me in Zhiweiju and also bullied me in Yunzhong Canteen, why didn't Master Qin ever say these things to me? !

Li Hua: ...I roll!
(End of this chapter)