Abnormal Food Article

Chapter 296 Professional

Corn flour, a noodles that are difficult for ordinary chefs to handle.

For novice novices, cornmeal is even more difficult, because it is difficult to form a ball when kneading the dough. The purer the cornmeal, the harder it is to form a group. This can be seen from the steamed buns made by Hui Niang from moldy cornmeal in Chen Huihong's first life.

Not to mention the shape of the steamed bun, you can roughly pinch it into an irregular ball and put it in the pot and steam it.

If the chef can overcome the level of kneading with his superb dough kneading skills, he will encounter a new and more challenging problem in the subsequent production process - unpalatable.

People who often watch movies and TV dramas are familiar with each other. In movies and TV dramas, the protagonists are so poor that they can only eat steamed buns to highlight their difficulties in life. The cornmeal taste is rough. Even if it is ground very finely, it is not the kind of cornmeal I eat when I grind it with the cob and is difficult to swallow during the real famine. It tastes bad and it makes me feel sore.

Not only does it pull the throat, it tastes very dry and hard, and it is too lewd.

The normal corn flour that can be bought on the market now is basically mixed with white flour. Corn flour mixed with white flour can improve its bad taste, make the dough fluffy and easy to form, taste sweeter than pure white flour, and has a strong corn aroma.

Of course, the cornmeal steamed buns that can taste sweet and delicious with one bite are most likely to be added with extra sugar.

To sum up, considering the original characteristics of cornmeal, how to make cornmeal products have the flavor and delicious cornmeal flavor, the amount of white flour added becomes the key to the production.

Qin Huai thought it carefully for seven or eight minutes before he started kneading the dough.

Thanks to his previous experience in making buckwheat steamed buns, Qin Huai has a deep understanding of mixing white flour. Corn flour and buckwheat are coarse grains with similar advantages and disadvantages. The disadvantage is that they have a poor taste, are difficult to form, and are difficult to swallow. The advantage is that coarse grains are good for the body (at least many people think so), have their own unique flavor, suitable for some people with special tastes, and corn flour has its own sweet taste and tastes more acceptable than buckwheat steamed buns.

Qin Huai carefully mixed the flour and then started kneading the flour.

The strength of kneading the dough should be strong, not the kind of strength that is skillful, but the strength in the true sense. At the same time, the strength of skillful force can be kneaded thoroughly and soft in all aspects, so that the dough can be as soft as white dough.

Zang Liang has returned to Zang Mu to help Zang Mu. Although Zang Mu is responsible for all the vegetarian dishes that look simple, they are all good dishes with great harmony. Basically, each dish is simmered in broth, and the production steps are complicated.

Zang Mu is another chef who is extremely focused during the cooking process, and he basically didn't look anywhere else throughout the whole process.

On the contrary, Tong Deyan, who was scattered all over his body, glanced at him a few times while making snacks in Qinhuai.

Qin Huai didn't notice it either.

His entire focus was on the pickled vegetables.

The taste of pickled vegetables can be changed by mixing white flour, but the taste is difficult to change, and its taste is all provided by pickled vegetables. The quality of pickled vegetables prepared in the restaurant is relatively average, or normal, without the kind that makes people startle and shocking when they eat it.

The final taste of pickled vegetables must be very normal.

Soon, a pot of pickled vegetables that looked normal was out of the pot.

Qinhuai made 4 pieces, and each pickled vegetable dumpling was half the size of an adult's fist. It was a dead dough dumpling or solid according to Mr. Han's request. Han Guishan's original description was that every pickled vegetable dumpling was half a big fist of an adult, but now Qin Huai did not dare to make it bigger or too much, for fear that President Han would eat several more times and would go to the hospital if he really wanted to eat it.

It is not a good thing to eat the sponsor’s father into the hospital the day before the birthday party.

Seeing that the pickled vegetables were out of the pot, Han Guishan, who had been sitting on the chair and playing with his cell phone for a while, stood up excitedly again and went straight to the pot.

  Reveal the cover.

Steam is everywhere.

The four pickled vegetables are well-shaped, have a good appearance, and have a smooth surface. You can tell at a glance that they are neither dry nor rough and lying obediently in the steamer.

Qinhuai is full of confidence.

It’s not his bragging, an ordinary chef, even a chef with better skills than him, may not be able to make pickled dumplings so beautiful.

Not every chef has rich experience in making buckwheat steamed buns. Many chefs who make good white flour will get caught up with the pure coarse grains. He has specialized in his profession, and Mr. Han’s pickled vegetables dumplings can be regarded as a professional masterpiece that he had hit Qinhuai some time ago.

Qin Huai looked at Han Guishan and waited for his eyes to lit up.

Waiting for one second, two seconds, three seconds...

It has not been lighted up yet.

Qinhuai:?

Bad contact?

Han Guishan chewed silently not only his eyes were not bright, but his brows frowned as he chewed.

It can be seen that Mr. Han is very satisfied with all the snacks today, but he is not satisfied with the pickled dumplings.

"Mr. Han, is there any problem with the taste? You can mention anything that needs improvement. There is still time. I still have time to make a batch for you after tomorrow's birthday party." Qin Huai asked.

Han Guishan swallowed the pickled vegetables in his mouth, shook his head and waved his hand, saying that it was not Qin Huai’s problem: “It’s delicious.”

"It's really delicious. If I could have such delicious pickled dumplings when I was a kid, I would have laughed out loud."

"Just..." Han Guishan frowned, "It's not the taste I want. Actually, I don't know what it tastes. I have forgotten what I ate when I was very young. Anyway... it's not the taste."

Qinhuai:…?

So, what does it taste like? Talk about ci, Mr. Han, tell ci!

Can’t Party A all over the world avoid being dissatisfied with this plan but not making any suggestions for revision?

Han Guishan finished a pickled vegetable dumpling silently and sat back in disappointment, without eating any leftovers, waiting to eat other dishes.

The dishes on Zang Mu's side have reached the end stage.

Zang Liang keenly smelled the gossip, abandoned his master and sneaked to Qinhuai, and asked in a low voice: "What's wrong? Is there anything wrong with the food?"

"The food is fine. The food will be tried tomorrow." Qin Huai pointed to the pickled vegetable dumplings, "Mr. Han wants to eat pickled vegetable dumplings, I tried to make it, but it doesn't seem to match Mr. Han's taste."

"Can you eat it? Please help me try it." Qin Huai even doubted his skills in making coarse grains for a moment.

No, he is the little prince of soba noodles and shouldn't have overturned cornmeal.

Zang Liang tried the dishes very actively, grabbed a pickled vegetable dumpling and stuffed it into his mouth, and then chewed it hard.

Pickled vegetables are dead noodles, which are much harder to chew than normal pasta. Diners who like to eat chewy pasta may like it, but on the contrary, they will think that eating is too tired and tiring.

Zang Liang obviously didn't eat this kind of chewy food very much. He chewed it for a long time before swallowing it.

After swallowing it, Zang Liang commented in a very pertinent manner: "It's okay."

"Although it's not delicious, it's a dead dough with cornmeal and pickled vegetables. It's already delicious if you can make it like this. Is the taste okay? It has the sweetness of cornmeal and the salty and spicy pickled vegetables. Just eat it as an ordinary snack. How delicious can this kind of snack be made?"

After hearing what Zang Liang said, Qin Huai felt warm in his heart.

"I'll give one to my master to taste."

After Qin Huai nodded in agreement, Zang Liang picked up another pickled vegetable dumpling and ran to Zang Mu, happily saying that Qin Huai thought it was: Master, come and help Qin Huai try this pickled vegetable dumpling and other words. Zang Mukong didn't take action, Zang Liang directly stuffed the pickled vegetables into his master's mouth, almost choking his master to death.

Zang Mu could only chew wildly while staring at the heat, and then couldn't swallow it, and then asked Zang Liang to bring him a glass of water.

It’s not that the pickled vegetables dumplings are too difficult to swallow, but that Zang Mu’s bite is a bit too big. After all, the pickled vegetables dumplings were delivered to your mouth, and it was really hard to resist taking a big bite.

After Zang Mu finished his first bite of pickled vegetables, he whispered to Zang Liang, indicating that Zang Liang just put the pickled vegetables in an empty plate next to him, and he would eat it himself without feeding it.

Zang Liang put down the dumplings and ran towards Qinhuai happily. He lowered his voice very rarely and covered his mouth and said to Qinhuai: "My master said your pickled vegetables dumplings are very good, and it is difficult to make them better than this."

"He told you not to care about Mr. Han's words. Some Party A is like this. They like to make some messy opinions and make things difficult for others, just ignore them."

Qinhuai:…

It seems that the taciturn Zang Mu is a chef with a very story.

How many difficult party members he met when he was out to say such experienced comforting words?

Not far away, Tong Deyan, who had just put the dishes on the plate and put them out of the pot, raised her head and glanced at Zang Liang, who was whispering quietly, frowned.

The dishes from Tong Deyan were the first to be served.

Qin Huai vaguely remembers that there was a big dish like elbow at tomorrow's birthday party, but there was not enough time to try the dishes this afternoon. Tong Deyan arrived in City A, which was only in the afternoon. He did not prepare the dishes in advance and could not make such dishes that require long-term stew or stew.

During lunch, Chen Gong mentioned that Qin Huai and Zang Liang could go back and do their own food after eating the food in the afternoon, but Tong Deyan needed to stay in the kitchen of the Yushenfang to continue preparing the food.

Tong Deyan is a chef from Babaozhai, Peking. Han Guishan tasted his craft when he went to Peking. He was very satisfied and confident about Tong Deyan's craftsmanship. The trial this afternoon was actually prepared for Qin Huai and Zang Mu. I brought Tong Deyan with me just because I was simply afraid that Master Tong, who was a weird person, would be unhappy, and felt that Mr. Han looked down on him and didn't even call him.

  It can only be said that Tong Deyan has a bad temper and is indeed famous in the industry, and all pure diners like Han Guishan know it.

Tong Deyan made four dishes, including sweet and sour carp, sea cucumber with scallions, braised prawns with oil and fried double crispy oil. Among them, fried double crispy oil is a very famous hot-gong dish in Shandong cuisine, and it is also the dish that Tong Deyan just stir-fried out of the pot.

These four dishes are basically stuck at the same point and are out of the pot, so you can taste them together. Qin Huai had reason to suspect that Tong Deyan chose these four dishes just to prove his excellent card time skills.

The card is really good.

  It is also a plus point to make the banquet dishes well.

I don’t know how many banquets Tong Deyan has held to keep the time so accurate. Chen Gong chose Tong Deyan as the chef, and the gold medal assistant is still increasing.

Qin Huai looked at the four fresh dishes from a distance, showing an expression of wanting to eat.

He really wants to eat.

During the Huang Ji period, Qinhuai ate a lot of big and good dishes, but basically all of them were Huaiyang dishes. There will be some part of the Lucai Huang Shengli, but it is definitely not as good as a master like Tong Deyan who specializes in Lucai.

When he was at Cao Guixiang's house, Qinhuai ate authentic Tanjia cuisine, but the one he ate the most was actually home-cooked dishes.

Among the four dishes made by Tong Deyan, except for the sea cucumbers with scallions and braised shrimps with braised oil, Qinhuai had eaten at Cao Guixiang's house, he had never seen the other two dishes, let alone eaten.

Chen Gong looked at Qin Huai's expression from afar and guessed that Qin Huai also wanted to taste it. Just as he was about to tell Han Guishan about this, he walked up to invite Qin Huai and Han Guishan to taste it together, Tong Deyan moved first.

Tong Deyan didn't care about the dishes he had just made, and walked straight to Qinhuai and walked to the plate of the pickled vegetable dumplings.

"I want to try it too." Tong Deyan said with a blank expression, his tone was calm and there was no ups and downs.

Qin Huai inexplicably heard a hint of dissatisfaction from this calm tone that you didn’t bring me a small group.

Qinhuai:?

Is it so obvious that they just started a small group? Tong Deyan discovered it so far away.

"Eat whatever you want." Qin Huai hurriedly said, "Do you eat buns? Do you eat steamed buns? Do you eat dumplings...ah no, do you eat Sixi dumplings?"

Hearing Qin Huai’s warm invitation, Tong Deyan’s expression eased a lot. Although he could not see any changes in the naked eye, he could clearly feel that his mood was much better.

"Eat." Tong Deyan said.

Qinhuai took out the hidden wine-steak buns, Sandianbao and Sixi Tangtuan for Tong Deyan, all of which were warm and edible.

"That...Master Tong, can I go and try the dishes you just made?" Qin Huai asked.

Tong Deyan had already started eating pickled dumplings and said vaguely: "You have to ask Mr. Han about this."

It can be seen that Tong Deyan is a professional banquet master.

Qin Huai walked towards Han Guishan and asked directly that Han Guishan was eating a lot of oil and crispy oil. He had no mouth to answer Qin Huai's questions. He directly stuffed him a pair of chopsticks and sent him a bowl, indicating that Qin Huai could eat whatever he wanted.

After handing out chopsticks and bowls to Qin Huai, Han Guishan did not forget to send a pair of them to Chen Gong. The three of them stood in a row and started eating.

Han Guishan and Qin Huai were having fun together. When they were empty-mouthed, they did not forget to communicate this delicious food and that delicious food, which made Chen Gong look as reserved as a worker beside them.

He is indeed a working person.

Zang Liang was stunned by the sight of the side, feeling that Han Guishan and Qin Huai were going to be brothers in the next second.

Zang Liang was confused. He wanted to complain directly to Tong Deyan. He opened his mouth and held back. He walked to Zang Mu before whispering: "Master."

"Is this how the trial dishes are? Can the chef eat with the boss?"

Zang Mu said lightly: "Mr. Han doesn't mind."

Then Zang Mu looked up and looked at Qinhuai and Han Guishan silently, and found that Han Guishan was already handing the bone plate to Qinhuai to facilitate Qinhuai to spit shrimp skin.

Qin Huai went back with a bone plate and a bowl and touched a steamed bun and handed it to Han Guishan, asking Mr. Han to eat it, so that the wine-steamed buns and side dishes were even better.

"Qinhuai... probably doesn't understand."

"Didn't Tan Wei'an say it? He is a pure and wild person."

"And he himself runs a community canteen and is the boss, so he doesn't need to understand these things."

"Zang Liang, come back to me, you are not allowed to go over and eat!"

(This chapter ends)