The first thing I did was to find out

Chapter 185: Explosion (Thanks to Han Fengqing for the reward!)

The next morning, Qin Huai got up late again as expected.

It was a little earlier than the day before, but by the time Qin Huai was conscious and could see the time displayed on his phone, it was already 7:45.

How should I put it? Qin Huai had been a breakfast shop chef for so many years, and after experiencing the treatment of a dim sum chef at Huang Ji for more than a month, he fell deeply in love with this profession.

Get up late.

Qin Huai made Zheng Siyuan accustomed to getting up early, but he himself fell in love with getting up late at Huang Ji.

Whenever he thought of this, Qin Huai felt really sorry for Zheng Siyuan from the bottom of his heart.

Qin Huai did not announce to the public that he would return to Yunzhong Canteen for normal business this time. The dim sum that was randomly dropped yesterday also gave many old diners an ominous feeling.

Everyone did not ask Qin Huai directly in person, but asked Huang Xi and Qin Luo directly or indirectly on WeChat. Qin Huai asked the two to tell everyone honestly that he would only be back for a few days this time, and he would make snacks in the cafeteria during these days, but it would not be stable.

Currently, the stable breakfast chefs at Yunzhong Canteen are still Chen An and Qin Congwen, and the dim sum chefs are Pei Xing and Li Hua.

It was explained in advance that Qin Huai had no psychological pressure as he slept until 7:45. He washed up leisurely, took out two cheese sticks and two dragon fruits from Luo Jun's house from the refrigerator, and ate them before going out to the Yunzhong Canteen.

The uncles and aunts who go jogging in the morning are still holding on.

Grandma Ding and her old sisters made an appointment to go outing in the suburbs yesterday, and when they came back, they only caught up with the end of the snacks. She came early this morning, squatting in the cafeteria around 6:, and when she saw Qin Huai coming, she hurriedly picked up a big bag to greet him.

"Master Qin, you've been in Gusu for so long, you finally have time to come back. During your absence, I kept an eye out for good locust flower honeys. You see, they're all top quality."

"Here are three bottles. If you think the honey is okay, I have 26 more bottles at home. I'll bring them all to you later!"

Grandma Ding said with a smile on her face.

Qin Huai subconsciously reached out to take it.

When he was at Huang Ji, he didn't make sophora japonica steamed buns very often. Old customers at Huang Ji had memories of eating fermented glutinous rice steamed buns, but when sophora japonica steamed buns and fermented glutinous rice steamed buns were put together, sales were dismal and it was not very impressive.

In addition, high-quality locust flower honey that meets Qinhuai's requirements is actually hard to find. Huang Anyao's ability is limited. Although the quality of the locust flower honey he got from the supplier is good, it is not as good as what Grandma Ding got. Over time, Qinhuai basically stopped making locust flower steamed buns.

Of course, this is not a problem with the locust flower steamed buns, it’s entirely a problem with Qinhuai’s level.

Sophora japonica steamed buns are an S-level recipe, but Qin Huai’s level is limited and he can only make it to B-level, and he is still unable to understand the teaching video.

Whenever Qin Huai thought of this, he couldn't help but hold his forehead. It was hard for him to say whether this was his problem or Jiang Chengde's problem. Jiang Weijin also had two S-level recipes, which were almost there but at least they were S-level. Qin Huai could understand Jiang Weijin's teaching videos.

When watching it, Qin Huai even felt that it was very familiar. Jiang Wei Jin had only two disciples, and both of them had taught Qin Huai. Qin Huai was very familiar with this master's teaching method.

Qin Huai unscrewed the jar of honey, sniffed it, and looked at the color, but did not taste it. Qin Huai knew that this was Grandma Ding's carefully selected locust flower honey, and it must be the best of the best.

"I was worried that I didn't have locust flower honey to make locust flower steamed buns. Grandma Ding, I can't find such good locust flower honey in Gusu. Thank you for taking the trouble to help me find the honey." Qin Huai said with a smile.

Hearing Qin Huai say this, Grandma Ding's smile became even brighter, as if she saw herself walking in the Yunzhong Community this afternoon carrying two large bags of fermented rice wine steamed buns, and her back straightened even more.

"It's a small matter. Master Qin, you can always find me if you need anything."

Qin Huai stopped chatting and went into the locker room to change clothes and went to the kitchen to make snacks.

Qin Huai planned to make only one kind of snack this morning - three-diced buns.

Yesterday’s B-grade Sanding Buns gave Qinhuai great encouragement. Qinhuai has many dim sum that can reach B-grade level, and even the previous Sanding Buns were close to B-grade, and the daily B-grade level, but each dim sum is different.

According to Qin Huai's own aesthetic taste, he thinks his B-grade fermented glutinous rice steamed buns are better than B-grade locust flower steamed buns, B-grade fruit buns are similar to fermented glutinous rice steamed buns, B-grade longevity noodles are better than fruit buns, and yesterday's B-grade three-diced buns were better than B-grade longevity noodles.

The locust flower steamed bun is the worst because Qinhuai makes very few locust flower steamed buns and has not fully understood this snack.

Qin Huai couldn't understand the video tutorial, so he was quite averse to this dessert. Knowing clearly that his level was not enough to achieve the desired effect, he decided not to practice it.

In addition, the difficulty of making Sophora japonica buns is the greatest among all the pastries, the fermentation method is special, and there is no other similar pastry to refer to. Qin Huai didn't know how to downgrade this S-level recipe in the most reasonable way, resulting in Sophora japonica buns being B-level, but not B-level at all.

Qinhuai is very good at making fermented glutinous rice steamed buns, and his recipe is B-level. Qinhuai's fermented glutinous rice steamed buns are absolutely qualified, but there is a limit.

The level of the recipe is here, and Qin Wan's craftsmanship is also here. Qin Huai has never seen fermented glutinous rice steamed buns above level B. The fermented glutinous rice steamed buns made by Zheng Da and Qin Huai are probably 60:40, slightly better, close to level A but definitely not at level A.

Zheng Da also told Qin Huai that when he was working in a state-owned restaurant, although he made steamed buns and dumplings mostly, he was actually very averse to making this kind of basic snack. He made it a lot but was not good at it.

Qin Huai could understand this rejection. Zheng Da thought his cooking skills were not worse than Huang Shengli's, and his talent might even be slightly better than Huang Shengli's. He wanted to become a chef in a state-owned restaurant. However, he failed to become a chef in a state-owned restaurant because he was a white case chef, and white case chefs were not valued at that time and their status was far lower than that of red case chefs.

Zheng Da has reservations. He likes and is good at making difficult and niche dim sum, such as crab roe siu mai, crab roe crisps, and lotus crisps. He also likes to make noodle dumplings, but they are too difficult and he has not learned the true teachings from Jiang Weijin. He likes to make noodle dumplings and boat dumplings, which are really difficult dim sum, but he is not very good at them.

Zheng Da doesn't like to make basic snacks like steamed buns and dumplings, even steamed buns made with glutinous rice wine.

Of course, not liking to make something doesn’t mean not to make it. According to Zheng Siyuan, Zheng Da must make fermented glutinous rice steamed buns every Chinese New Year, because when Jiang Wei was still alive, fermented glutinous rice steamed buns were the staple food that must be eaten on New Year’s Eve.

Fermented glutinous rice steamed buns are now Qin Huai's signature snack, and he makes it very well, but Qin Huai knows that he does not have much room for improvement in this snack.

Because he had never seen anything better.

This may sound a bit far-fetched, because in theory, the snacks and dishes made by a chef can directly reflect his current level.

A chef with A-level skills can make A-level dishes, and a chef with S-level skills can make S-level dishes. Now Qin Huai's level is only B-level, so the highest level of dim sum that can be made entirely by his own ability can only be B-level.

But Qin Huai felt that the level of the recipe was more important to him than his own ability.

He really needs to have an excellent case in front of him so that he knows what to do and in which direction to go.

Qin Huai had been making Sanding Bao for many years before getting the recipe. This meat-filled bun was Qin Luo's favorite.

Even if the Qin's breakfast shop doesn't sell it, Qin Huai will make it every weekend, holiday, festival, or when Qin Luo does well in an exam. He will make a lot of it and put it in the refrigerator so that Qin Luo can eat enough at one time.

In terms of the amount of practice, Sanding Bao and Sixi Dumplings are definitely the best in Qinhuai.

But after Qin Huai got the recipe for fermented glutinous rice steamed buns, fermented glutinous rice steamed buns quickly surpassed these two signature snacks.

Qin Huai just got the recipe of Sanding Buns and tried making it only once. Then, Sanding Buns surpassed all other snacks.

Qin Huai realized that he really needed a high-level recipe in front of him so that he would know how to make a dessert better and in which direction to work towards.

Qin Huai himself found this way of progress outrageous.

But no matter how outrageous it is, the current Sanding Bao is definitely Qinhuai’s real trump card snack. It has no buff, but it tastes good and has huge room for improvement.

The key is that if you can understand the instructional videos, you can practice every day!
Qin Huai was kneading the dough, Li Hua and a helper with excellent knife skills were cutting it into cubes, and An Youyou and another helper were making dumplings.

As for Pei Xing, he was making snacks while trying to persuade Li Hua to switch with him. He went to cut the food into cubes while Li Hua came back to make snacks.

Professional chefs who have worked in the kitchen know that if they want to learn real skills from a master chef, the first thing they need to do is to diligently help the master chef.

Pei Xing and Li Hua originally thought that they would just lie down and relax when they returned to their hometown, but now they realize that they actually really love studying.

Two dim sum chefs are competing for the job as helpers. An Youyou, the only helper with a name, wonders if he should practice knife skills first instead of kneading dough and mixing stuffing.

An Youyou didn't understand why Pei Xing and Li Hua were fighting over dicing, but An Youyou knew that Pei Xing and Li Hua had higher salaries.

The salary of a dim sum chef is twice or more than that of a breakfast chef.

In a place Qin Huai didn't know, the dim sum chef and helpers in the cafeteria rolled up.

Qin Huai didn’t think too much about it. He just simply felt that community canteens and big restaurants were indeed different.

Pei Xing and Li Hua were both introduced by Zheng Da, and their skills are excellent, nothing to complain about.

However, the other helpers hired by the canteen are much inferior and are not at the same level as Huang Ji’s helpers.

Every one of Huang Ji's helpers can be said to be a reserve chef.

Especially those who help Qin Huai, they are all elites among elites. When Qin Huai was in Huang Ji, Huang Jia appointed Wang Jun to help him.

Wang Jun is not an excellent chef in Huangji. He is not even a stove chef. When Qin Huai is not around, he can only cut the meat. But no matter how bad Wang Jun is, he is still Huang Shengli's direct disciple. He can only cut the meat in Huangji because Huangji has high requirements. If he were in an ordinary restaurant, he would be a master chef with the title of a master's direct disciple. The helpers in Yunzhong Canteen are just helpers.

Otherwise, Qin Huai wouldn't be so short of people that he would ask Li Hua to help cut the meat into cubes.

Qin Huai felt a little embarrassed when he said that he wanted the high-paid dim sum chef in the canteen to do such a helper's job. Fortunately, Li Hua was kind and enthusiastic, so he readily agreed.

Qin Huai kneaded the dough dejectedly.

Is this what it feels like to have worked in a big company?

He had only been back at Yunzhong Canteen for two days, but he already started to miss Huang's.

The guests waiting for buns in the lobby, of course, didn't know that their Chef Qin had already returned to the Yunzhong Canteen, but were still thinking about other restaurants.

Everyone was just waiting for the buns with great anticipation.

Some people are waiting in the lobby, and some are waiting at their workstations.

Qin Huai arrived at the Yunzhong Canteen at 8 o'clock. The office workers certainly couldn't eat hot Sanding Bao before work. But today Qin Huai was determined to practice Sanding Bao. He made Sanding Bao in batches like he did when he worked at Huangji, and steamed the kitchen until it was like a fairyland in the clouds, so there was no need to worry about not being able to buy it.

With Qinhuai's unilateral guarantee that the Sanding buns will be sold out until the end of business hours at noon, many office workers feel at ease buying the buns made by Qin Congwen and Chen An and are happy to go to work.

A few people who really want to eat a lot but don’t want to waste their stomachs will buy a cup of soy milk to fill their stomachs, go to work hungry, and then buy the buns when the buns are out of the pot.

Today's group buying group is destined to be very lively.

At 9:19 in the morning, the first batch of buns came out of the pot.

Neighbors who didn't have to go to work all lined up to buy, trying to bargain as they went along.

"Xiao Chu, we have known each other for several months. I buy buns from your cafeteria every morning. We are all family. The purchase limit of 5 is really not enough. I have more than one mouth to feed at home. How about 15? 15!"

"Uncle Zhang, this first batch of buns is in short supply. Please buy five first. If you don't have enough, wait for the next batch. They are all being steamed in the kitchen. Your five three-piece buns, next one."

Uncle Zhang returned empty-handed.

Uncle Li squeezed to the window and said, "Xiao Chu, you know the situation of Uncle Li's family. My grandson didn't even have breakfast this morning, and he was counting on me to bring him some buns. Teenagers have big appetites, and 5 buns are not enough!"

"Uncle Li, you already used this excuse yesterday. Yesterday was even Sunday, but you forgot. Your buns are next."

Uncle Li was defeated at every turn.

Grandma Ding smiled: "Xiao Chu..."

"Grandma Ding, Master Qin asked me to tell you that he has to make three-Ding buns this morning and has no time to make fermented glutinous rice steamed buns. You may not be able to pick up your steamed buns until around 4 or 5 in the afternoon. He knows that you have many grandchildren, so if there are fewer, there won't be enough. Is one tray enough?"

Grandma Ding immediately forgot the excuse she had just made up and nodded repeatedly: "Enough, enough, enough, Xiao Qin is so polite."

At this moment, there was only one sentence in Grandma Ding's mind:

She's definitely going to take this turn this afternoon!

The competition in the cafeteria was fierce, and it was no less intense in the group buying group.

The group buying group that had been silent for more than a month became active again, and the message refresh speed was so fast that the old and broken mobile phone of a waiter who did not want to reveal his name almost crashed.

Huang Xi could only take turns in the group, repeatedly sending messages to confirm whether there were any missed orders. At the same time, he had to order people to deliver the orders, confirm the number of three-packs with the kitchen, and check and verify the receipts and confirm the accounts in a timely manner. He was so busy that he had to stand at the door of the back kitchen to coordinate and plan for convenience.

Qin Huai felt that this scene was very familiar.

When fermented glutinous rice steamed buns just became popular at Huang Ji, old customers were frantically buying them for fear of not having the next meal, and errand boys were coming in an endless stream, and Huang Ji's foreman was standing in the kitchen like this.

Qin Huai:......

Why did he suddenly have some ominous premonition?

Not really. Qin Huai knows the customers of Yunzhong Canteen very well, as they are his main battlefield. It shouldn’t be as popular as Huang’s Canteen.

Not to mention that Qin Huai was not fighting alone today. He, a master chef, was accompanied by 6 assistants!

Yes, after the first batch of buns came out of the oven, Qinhuai hired another helper.

The unprofessional helpers worked too slowly and couldn't make the buns fast enough, so Zhao Rong also joined the ranks of making buns. Chen An was demoted from breakfast chef to helper commander, taking charge of both steaming and making buns.

The buns came out of the pot in batches and were quickly sold out.

All are takeout orders.

The waiters all went to deliver the takeaway directly carrying foam boxes.

At 11 o'clock in the morning, Qin Huai saw the familiar errand boy in the cafeteria.

What’s familiar is not the title of the errand boy, but this person.

Qin Huai thought he had a pretty good memory. If he remembered correctly, this errand boy had been running the special line from Yunzhong Canteen to the hospital where Qu Jing worked for a period of time.

Qin Huai suddenly had a bad feeling.

He asked Pei Xing to help watch the stuffings cooking in the pots, and he walked to the window and asked, "Hospital?"

"That's right, Master Qin, I was wondering why you suddenly received so many errand orders to buy Sanding Buns at Yunzhong Canteen. It turns out you're back!" said the young man happily.

Qin Huai: "How much is that?"

"It's similar to the tangerine peel tea. It's sold out. Many brothers are rushing to your side. I happen to be nearby."

"When will the next batch of buns be ready? Look at my orders. Orthopedics, neurology, neurosurgery, obstetrics and gynecology, cardiology, emergency department... and the inpatient department, security guards, and cafeteria..."

"Do the people in this hospital cafeteria also buy their buns outside to eat?"

Qin Huai also wanted to ask, why do people in your hospital cafeteria have to buy buns outside?
There are also orthopedics, neurology, neurosurgery, obstetrics and gynecology, cardiology, emergency, inpatient department, doorman and security. Have you ever tried Sanding Bao?

The three-piece buns we had in our Yunzhong Canteen were very normal, but did you know that none of the five-piece buns were as delicious?

Didn’t you all drink tangerine peel tea before?
Who leaked the news?

It's 11 o'clock in the morning. What are you doing eating buns when you have nothing to do?

He planned to get off work on time at 1 o'clock!

Qin Huai went back silently and glanced at Pei Xing who was still making pastries.

"Um... Pei Xing, I have an unwelcome request."

"Master Qin, please tell me!"

"We may have a huge demand for three-piece buns today, and we may be too busy to handle it. Can you help cut them..." Before Qin Huai finished his words, Pei Xing had already flashed to the dicing group and picked up the kitchen knife.

Qin Huai:......

Do you like diced ones so much?

The dough hasn't been kneaded yet.

Qin Huai took a look at the dough on the chopping board, took over and continued kneading.

Li Hua was helping to control the heat while cooking the stuffing.

Qin Huai believed in Li Hua's level and believed that he was definitely better than him.

He has confidence in professionally trained chefs.

(End of this chapter)