The first thing I did was to find out

Chapter 156 Want to make progress too much

The bone-setting shop's chef's skills were very advanced. After Qin Huai had his bones fixed, he fell asleep immediately, which was unprecedented. He slept until 2:8 the next day. When he arrived at Huang's, it was almost o'clock.

Zheng Siyuan finished making a batch of wontons and cooked a small bowl for himself to eat.

Seeing that Zheng Siyuan had already started eating, Qin Huai twisted his neck a little embarrassedly: "Sorry, I got up late."

Zheng Siyuan didn't respond and asked, "What did you make this morning? Chicken noodle soup?"

This was Qin Huai’s plan yesterday morning.

According to Qin Huai's original plan, since there is such a suitable opportunity to prepare employee meals, it is better to practice making chicken noodle soup for 10 days or half a month, since everyone likes it anyway.

But a new side quest was triggered at noon. Plans cannot keep up with changes, not to mention that I got up late today.

"Make siomai." Qin Huai said, "mutton siomai."

It's not that Qin Huai doesn't want to make crab roe siu mai, it's mainly because he doesn't know how to make it. Compared with ordinary glutinous rice siu mai, Qin Huai's mutton siu mai is better made and Qin Luo likes it more.

It seemed a bit abrupt to learn how to make crab roe steamed buns right away, not to mention that Qin Huai hadn't made steamed buns for a long time and his hands were not very familiar with it.

Practice making mutton steamed buns for a day first, and then make crab roe steamed buns tomorrow.

Zheng Siyuan was already accustomed to Qin Huai's behavior of making a different breakfast every morning. He didn't think much about it. He nodded, put down the bowl, and helped Qin Huai cook a small bowl of crepe wontons.

Qin Huai began to knead the dough.

Compared with the dough for making steamed buns and steamed buns, the dough for making siomai skin takes a very short time to rise. If you have a helper, making siomai will be relatively time-saving.

Qin Huai has no help now.

Zheng Siyuan stood by eating wontons and watching Qin Huai mix the stuffing.

Qinhuai’s recipe for mutton dumplings was found on the Internet and has basically not been modified.

Mix the chopped mutton filling with green onion and ginger, add the soaked pepper water and stir until dry, then add soy sauce and black pepper to season, then repeatedly add the boiled bone soup and stir repeatedly until the meat filling is close to the state of water filling. This is the finished good meat filling.

Qin Huai himself doesn't like to eat the mutton dumplings he makes, because he always feels that the dumplings still taste a bit like mutton, and Qin Huai doesn't like the smell of mutton.

But Qin Luo likes it very much. In Qin Luo's words, if mutton is really cooked into a state without any smell of mutton, it is no longer mutton. Mutton is delicious only when it has a little smell of mutton.

Qin Huai did not comment on this. He knew that what Qin Luo said made sense, but he just didn't like to eat it.

Maybe Qin Huai simply doesn't like eating mutton.

This is also the reason why Qin Huai did not change the recipe of mutton steamed buns. He just doesn't like eating mutton, and he feels that he has no right to change the recipe that was created online and approved by Qin Luo.

"Your siomai is very ordinary." Zheng Siyuan commented objectively, "No wonder I've never seen you make siomai before."

"My siomai are just average." Qin Huai agreed, "Have you ever tried mutton siomai?"

"I have." Zheng Siyuan nodded. "There is a chef named Liu in Chang'an who specializes in making mutton dumplings. His family-inherited craft is truly unique."

"I went there seven or eight years ago and it lived up to its reputation. The meat filling was just the right amount of fat and lean, and the juiciness was plentiful. The siu mai skin was paper-thin and slightly translucent. I can't quite tell what seasonings were used in the family's traditional craftsmanship, but there was definitely no black pepper."

What Zheng Siyuan meant was that Master Liu did not use black pepper powder in the meat filling of his mutton steamed buns.

Qin Huai took note of it and decided to go and eat there when he had the chance.

Professionals are good. They know exactly where, which chef, and which dish they specialize in. Unlike him, he doesn't know what to eat even when traveling to other places. If you click on a post with pictures and food recommendations, you're afraid it's a soft advertisement. If you click on a review app to see the ranking, you're afraid it's a fake score. After researching over and over again, you'll probably end up walking into a popular online restaurant that's not that delicious.

If you don't say anything, you will be tears if you say too much.

"Are the crab roe dumplings here particularly famous?" Qin Huai asked knowingly.

“It’s famous, but not many people make it.” Zheng Siyuan said, “Nowadays, more people are selling crab roe buns, and crab roe buns make money.”

Zheng Siyuan always speaks the truth.

"I looked up the recipe for crab roe steamed buns on my way home yesterday, and found that there were few and many recipes online. Some recipes use egg yolks, and some use crab roe. Which one is the authentic one?" Qin Huai asked.

"They are all authentic." Zheng Siyuan said, "Whether to use crab roe depends on the season and the skills of the chef who makes the crab roe siu mai."

"In the season when crabs are plump, like now, crab roe is of course the best. But if you use real crab roe, it's hard to get rid of the fishy smell in siu mai."

"Whether it's crab roe or egg yolk, the filling of siu mai is fresh shrimp. If you know how to make crab roe with fresh shrimp filling, you should know that shrimp meat filling is difficult to make. Adding heavy ingredients will cover up the flavor of the shrimp meat and you won't be able to taste the freshness of the shrimp meat. But if you don't add any seasoning, it will be too bland and tasteless."

"Normal shrimp-filled dim sum is difficult to make, let alone those with fresh crab roe. It is difficult to remove the fishy smell without sesame oil, Shaoxing wine, onion, ginger and garlic. If you are not so skilled, you may have to add pepper to suppress the smell. But once pepper is added to shrimp-filled dim sum, the whole taste changes completely."

"The crab roe siu mai is all about the freshness of the shrimp and crab. In the past, when the price of shrimp and crab was low, there were still many stores willing to sell crab roe siu mai. Now, fresh shrimp is expensive, and fat crabs are even more expensive. The difficulty of making it is also here. If it is well made, it is normal for customers to like it. If it is not well made, with such a high price, 10 out of 8 customers will be upset. Unless the dim sum chef is very confident in his skills, who would be willing to make such a thankless dim sum that loses money and may even damage his reputation?"

"So now most of the crab roe siu mai on the market are filled with egg yolk, pork and shrimp. They are cheap and taste good, which is more suitable for the taste of the general public."

"The authentic crab roe siomai you imagine is probably only sold in big restaurants."

Zheng Siyuan described the difficulty of making crab roe steamed buns as extremely high, but Qin Huai's eyes lit up the more he listened.

Admittedly, crab roe siu mai is indeed difficult to make.

But what is the most important thing about crab roe siu mai?
Season it!

What’s the most amazing thing about Qinhuai?
Season it!

It’s a perfect match for your profession, folks!
And you can tell from the sound of it that crab roe steamed buns don’t require much heat or fingering skills.

Thinking of this, Qin Huai was about to cry.

After getting the game system for so long, I finally encountered a task that matches my professional needs.

At this time, someone may ask, isn’t the siu mai skin important?

The siomai wrapper is also quite difficult to make. It is not easy to roll out a good lotus leaf wrapper.

Qin Huai has only one thing to say about this:

His dough is about to reach a high level.

"Siyuan, can you make crab roe steamed buns?" Qin Huai looked at Zheng Siyuan with sharp eyes.

Zheng Siyuan:?
Aren't you practicing the timing? Weren't you practicing Guo'er some time ago? You are so quick to fall in love with everyone you see and want to practice every time you hear it.

"I don't really know how to do it." Zheng Siyuan shook his head directly, "But my dad knows how to do it."

"When will Zheng Bo come back?"

"Um...next week?"

"When Uncle Zheng comes back, please tell me. I want to visit him and thank him!"
.
That day, Huang Ji’s employees ate the mediocre mutton steamed buns made by Qin Huai himself.

Faced with the mutton steamed buns that were clearly below standard, people did not feel that their idol had been shattered or that a rising star was about to fall from the altar. Some even felt that this was how it should be.

Qin Huai finally has some dim sum that he is not so good at.

Master Qin, who has been invincible in all kinds of breakfast, has finally met his Waterloo!

That’s great, Qin Huai is a normal person.

After a mediocre breakfast, everyone started their mediocre work. Working life is always boring and busy.

Qinhuai’s snacks today are Wu Ding Bao and Fermented Rice Bread. Tangerine Peel Tea is sold as usual, limited to 1314 servings.

Unlike the hot sales in Yunzhong Canteen, tangerine peel tea did not cause much response in Huangji Restaurant, at least it was not as well-known as fermented glutinous rice steamed buns. Many customers only regarded tangerine peel tea as a good dessert, and ordered one portion per person during meals. If one portion was not enough, they would order another one, and if two portions were not enough, they would pack one to take home.

If we don’t sell out at noon, there will definitely be some left until the evening.

Qin Huai analyzed it for a few minutes and felt that it might be a problem with the target audience.

The area around Yunzhong Canteen is full of office workers. Apart from the residents, all the office workers outside are humble workers. The warm buff of tangerine peel tea is a life-saving medicine for workers who are about to start working, but it is just a seasoning for the rich who already have a rich life.

There are not many ordinary office workers who can afford to spend money at Huang’s Restaurant.

No matter how much Qian Zhongheng's family loves fermented glutinous rice steamed buns, they can't be so cruel as to eat them every day. Even if they can be so cruel, their wallets won't support it.

Every one of the customers who can come to Huang's Restaurant for a meal every now and then is a wealthy person.

Not to mention people like Gong Liang. If he wanted, he could directly own more than 50% of the shares of Huang's Restaurant.

Now Gong Liang was regretting a little why he did not ask for 50% of the shares of Huang's Restaurant. In this way, he would be the owner of the restaurant and could ask the new pastry chef Qin Huai to make him some of the noodles he had been dreaming about day and night.

That's an apple-faced fruit.

It may not be very delicious, and may not be as tasty as his favorite dishes such as three-piece duck, fried eel paste, eight-treasure tofu, braised silver carp head, crab meat lion head, roasted whole pig head, boiled dried shredded pork, and squirrel mandarin fish, but he just wants to eat it.

Because I haven’t eaten it much.

This bastard Zheng Da is much harder to fool than Huang Shengli.

What a good buddy Huang Shengli is. He loves his job and is dedicated to it. As long as he has no health problems, he will be an excellent chef who sticks to the front line in the kitchen. Cooking for him is a matter of persuasion.

Zheng Da is not so good. He really doesn't want to do anything, especially after his son has finished his apprenticeship. He can't be counted on to cook something delicious during festivals.

Zheng Siyuan is much better than his father, but his cooking skills are not as good as his father's, and he is very stubborn and only likes to make those few kinds of snacks.

Gong Liang admitted that fresh meat mooncakes are indeed delicious, but you can't eat them every day. Master Jing had so many delicious snacks that he could make them for a month or two without repeating them. How come his disciples have passed down fewer and fewer of them?

Gong Liang looked at the company's latest financial report. The accounts were impressive and the profits were good, but his brows were furrowed and his face was full of worry. His fingers tapped on the table irregularly, making an annoying noise.

"Mr. Gong, the clothes are ready. According to the sizes you requested, a total of 28 styles have been made. They will be shipped today and are expected to arrive in Shan City tomorrow or the day after tomorrow."

"Do you think our seat at Huang's today should be Box 666 or Box 888?" Gong Liang's assistant reported his work seriously.

Gong Liang waved his hand: "Don't book a private room today, book me a table in the lobby closest to the kitchen."

"It's been three days. It's been three whole days, and there has been no progress in the relationship between Master Xiao Qin and me."

"Normally, at this time, I would have been sitting in Master Qin's house drinking tea and chatting, deciding what to eat for lunch and dinner."

"It's true that Master Qin is not short of money. The housing prices in his Yunzhong community are quite expensive. Just in case, go over and buy me a house first."

"Okay, Mr. Gong, do you have anything else to ask for?"

"Ask Dong Shi what fruits Master Qin likes to eat, and have the bone-setting shop prepare them every day. When Master Qin comes over, cut the fruit plate and serve it to him. Get the details right."

"Okay, Mr. Gong."

After the assistant left, Gong Liang picked up his phone and opened the chat interface with Qin Huai. After thinking for a while, he sent a message again.

Gong Liang: Master Qin, I saw your circle of friends last night. It seems that your sister is studying in an international high school and her grades are not very ideal. I know a few famous teachers who are very good at tutoring. They are related to physics, chemistry, biology, computer, Japanese, German, Spanish, and French. Do you need me to recommend a few to you?

In the kitchen, Qin Huai, who was eating breakfast, was the first to see the message sent by Gong Liangxin.

Qin Huai receives four or five similar messages every day.

Qin Huai felt that Gong Liang might as well transfer the money directly. After all, Huang Shengli said that the transfer could be received directly. He really didn't know how to respond to this message.

Because he was really moved.

It's not that he is weak-willed, it's that the enemy's sugar-coated bullets are too tempting.

Fortunately, Gong Liang was one of the first batch of people who went into business and made money early, and he did not go astray, and he did legitimate business. Otherwise, Qin Huai was really worried that he would find another iron rice bowl with guaranteed income, stable work, and healthy work and rest, and stay there until retirement.

Gong Liang has made great progress.

Today's breakfast is ordinary glutinous rice steamed buns and wontons.

Qin Huai sometimes really admired Zheng Siyuan. If he was asked to make the same dim sum every day, he would have been bored a long time ago. However, Zheng Siyuan never got bored. He loved to focus on making the same dim sum over and over again, specializing in it, and only changed to another one when he had mastered it to perfection.

Perhaps this is the most fundamental difference between quantity and quality.

"Mr. Gong sent you a message again?" Dong Shi came to Qin Huai with wontons in hand, "What did you want to ask?"

"Ask Luoluo if she needs a tutor." Qin Huai said.

"Mr. Gong really likes the snacks you make." Dong Shi sighed, "We don't have this treatment, not even the senior brother. An ordinary disciple like me can only get a big red envelope during the Chinese New Year. The senior brother is a little better than me and can get gifts during festivals."

"Your treatment is almost catching up with Master's."

Qin Huai was a little surprised, he thought Gong Liang was like this to everyone. Ever since he knew Gong Liang was a monster, Qin Huai felt that whatever Gong Liang did was understandable, after all, Gong Liang was in his most abnormal state of mind.

He is not even a human being, what else can you ask of him?
"Mr. Gong's assistant just asked me what kind of fruit you like to eat. Do you have any particular fruit that you like? You should be able to eat it when you go to the bone-setting shop after get off work today." Dong Shi asked directly.

Qin Huai thought for a moment and said, "Peaches, mangoes, and fresh longans."

Dong Shi replied directly.

"Mr. Gong is so nice to me. I feel a little embarrassed that I haven't made apple pie for him." Qin Huai sighed.

I don't know why, but Qin Huai has a kind of hospice care for these spirits. The general feeling is: Well, it's like this now, just eat whatever you want.

Gong Liang just wanted to eat two pieces of noodle, and he didn't violate any heavenly rules.

"If you want to cook, cook for Mr. Gong." Dong Shi said, "Master told you not to bother with Mr. Gong because Master is always persuaded by Mr. Gong's words, and then Master cooks. Then other people come to Master, and then Master cooks again, and then Master stays late for get off work."

"Although Huang Ji's kitchen staff theoretically finish get off work at 8pm, when the chef is not ill, he never finishes work before 9pm."

"I think Master is a little too worried. Qin Huai, you are not that kind of person. You only give special treatment to those you want."

"I almost drooled when I saw the apple pie you made the other day, and you didn't even make me an extra one."

Qin Huai:......

Why don’t you just ask for it directly like Huang Anyao did?

I've drooled over the snacks he made since I was a child, so why would he care?

"Definitely next time." Qin Huai said, taking out his cell phone to reply to Gong Liang.

Qin Huai: Mr. Gong, are you coming to Huang's for lunch today? I may not have the time to prepare the dim sum for the engagement party you mentioned, but if you really want to eat noodles, I can make a few for lunch today, as long as you don't mind.

Gong Liang:!!!
(End of this chapter)