The master of the bone setting shop was very skillful. When Qin Huai returned from the bone setting, he fell asleep for the first time and slept until 7:30 the next day. It was almost 8 o'clock when he arrived at Huangji. Zheng Siyuan had finished wrapping all the wontons.

Batch, make yourself a small bowl and start eating.

Seeing that Zheng Siyuan had already eaten, Qin Huai twisted his neck in embarrassment: "Sorry, I got up late." Zheng Siyuan had no reaction and asked: "What did you do 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 make employee meals, it is better to practice chicken noodle soup for 10 days and a half. Anyway, everyone loves to eat it. But isn't this a new side task triggered at noon, and the plan cannot keep up with the changes.

, don’t say you got up late today.

"Make shaomai." Qin Huai said, "Mutton shaomai."

It’s not that Qin Huai doesn’t want to make crab roe shaomai, it’s mainly because he doesn’t know how to make it. Compared with ordinary glutinous rice shaomai, Qinhuai mutton shaomai is better, and Qin Luo likes to eat it more. Now it’s a bit abrupt to try to make crab roe shaomai, let alone

It is said that Qin Huai has indeed not cooked Shaomai for a long time.

Let’s practice the mutton siomai for a day, and then make the crab roe siomai tomorrow.

Zheng Siyuan had long been accustomed to Qin Huai's behavior of making different breakfast every morning, so he nodded and put down the bowl and helped Qin Huai cook a small bowl of crepe wontons without thinking about it.

Qin Huai started kneading the dough.

Compared with the noodles for making steamed buns and steamed buns, the proofing time for making siomai skin noodles is very short. If you have a helper, making siomai will be relatively time-saving. Qin Huai does not have any helpers now.

Zheng Siyuan stood on the side eating wontons and watching Qin Huai mix the fillings.

The recipe for Qinhuai's mutton siomai was found online and has basically not been changed.

Mix the minced mutton stuffing with onion and ginger, add soaked pepper water and stir until dry, add soy sauce and black pepper to taste, then repeatedly add the cooked bone soup, stir repeatedly until the meat stuffing is close to the water stuffing

The state is the perfect meat filling for the finished product.

Qin Huai himself doesn't like to eat the mutton siomai he makes, because he always feels that the siomai still tastes like mutton, and Qin Huai doesn't like the smell.

But Qin Luo likes it very much. In Qin Luo's words, if the mutton is really completely cooked, it is not mutton. Mutton has to have a bit of odor to be delicious. Qin Huai did not comment on this, he knew that Qin Luo

It makes sense, but he just doesn't like to eat it.

Maybe Qin Huai simply doesn't like mutton.

This is also the reason why Qin Huai didn't change the recipe for mutton siomai. He doesn't like to eat mutton. He feels that he is not qualified to change the recipe that was made online and approved by Qin Luo.

"Your Shaomai is very ordinary." Zheng Siyuan commented pertinently, "No wonder I haven't seen you make Shaomai." "My Shaomai is very ordinary." Qin Huai agreed, "Have you ever eaten mutton Shaomai?"

"Have eaten it." Zheng Siyuan nodded, "There is a master named Liu in Chang'an who specializes in mutton siu mai. His family-owned craftsmanship is excellent."

"Seven or eight years ago, I went there to eat it once because of its reputation. It is indeed well-deserved. The meat filling is just right, juicy and fat, and the roasted wheat skin is as paper-like and slightly translucent. I can't tell what seasonings are used in this family tradition, but I can't tell.

Definitely no black pepper."

Zheng Siyuan's implication was that Master Liu's mutton siu mai meat filling did not use black pepper. Qin Huai made a note of it and decided to eat it if he had the opportunity.

Professionals are good. They know exactly where they are, which chef, and which dish they are good at. Unlike him, he doesn’t know what to eat even if he travels to other places. If you click on the picture and food recommendation post, you may be too popular, so click on the review app.

If you look at the rankings, you may be trying to gain points. If you research and study, you will most likely end up walking into an Internet celebrity restaurant that is not that delicious.

Don’t talk anymore. If you talk too much, you will shed tears.

"Is the crab roe shaomai particularly famous here?" Qin Huai asked knowingly.

"It's famous, but it doesn't do much." Zheng Siyuan said, "Nowadays, there are more people selling crab roe buns, and crab roe buns make money." Zheng Siyuanjing told the truth.

"I checked the recipe for crab roe shaomai on my way back yesterday, and found that the recipes online were sparse and mixed. Some recipes used egg yolks, and some used crab roe. Which one is the authentic one?" Qin Huai asked.

"They are all considered authentic." Zheng Siyuan said, "Whether or not crab roe is used depends on the season, and also depends on the skill of the master who makes crab roe Shaomai."

"In the season when crabs are plump, like now, it is of course best to use crab roe. But if you use real crab roe, it will be difficult to remove the fishy smell from Shaomai."

"Whether it's crab roe or egg yolk, the stuffing of siu mai is always shrimp filling. If you know how to make shrimp filling, you should be very clear about the crab shell roe. Shrimp filling dim sum itself is difficult to make, and adding heavy ingredients will cover up the shrimp meat.

The taste of the shrimp is not as good as the freshness of the shrimp meat. But if you don’t add any condiments, it will be too bland and tasteless.”

"Normal shrimp-filled dim sum is already difficult to make, let alone one with fresh crab roe. With crab roe, it is difficult to remove the fishy smell without using sesame oil, Shaoxing wine, green onion, ginger and garlic. If the technique is worse, you may have to add

Pepper suppresses the taste. But once pepper is added to the shrimp-filled dim sum, the whole taste changes."

"What you eat with crab roe shaomai is the freshness of shrimps and crabs. In those days, shrimp and crabs were cheap, and there were still many stores willing to sell crab roe shaomai. Now fresh shrimps are expensive, and plump crabs are even more expensive. The difficulty of making them lies here.

If it's good, the customers think it's normal. If it's not good, if the price is so high, 8 out of 10 customers will fall out. Unless the pastry chef is very confident in his skills, who would be willing to do such a thankless job?

How about making a profit at a loss and possibly ruining your own reputation?"

"So most of the crab roe siomai on the market are filled with egg yolk, pork and shrimp. They are cheap and taste good, and are more suitable for the public's taste." "The authentic crab roe siomai you imagine is most likely to be.

Only big restaurants sell it.”

Zheng Siyuan described the difficulty of crab roe siomai as extremely high, but Qin Huai's eyes grew brighter the more he listened. It is true that crab roe siomai is difficult to make.

But what’s the most important thing about Crab Roe Shaomai? Seasoning!

What is the most awesome thing about Qinhuai? Seasoning!

Professionally matched, my family!

Moreover, as soon as he heard the crab roe siomai, he knew that it didn’t require much heat and fingering. Thinking of this, Qin Huai burst into tears.

After getting the game system for so long, I finally encountered a professional counterpart. At this time, someone may ask, isn’t it important to bake wheat skin?

Shaomai skin is also very difficult to roll out. Good lotus leaf skin is not so easy to roll out. Qin Huai only has one thing to say about this:

His noodles are about to become more advanced.

"Siyuan, can you know how to cook crab roe Shaomai?" Qin Huai looked at Zheng Siyuan with bright eyes. Zheng Siyuan:?

Aren't you practicing Huo Hou? Aren't you still practicing Guo'er some time ago? You fall in love with everyone you see and want to practice after hearing each other too fast. "I'm not very good at it." Zheng Siyuan shook his head directly,

"But my dad can."

"When will Uncle Zheng come back?" "Um...next week?"

"You must tell me when Uncle Zheng comes back. I will pay a visit to thank Uncle Zheng!"

On the same day, Huangji’s employees ate the mediocre mutton siomai cooked by Qin Huai himself.

Faced with the mutton siomai that was obviously below the standard, not only did everyone not feel that their idol was shattered, that a rising star was about to fall from the altar, they even felt that it should be like this. Qin Huai finally had a dim sum that he was not so good at.

Chef Qin, who is unrivaled in all types of breakfasts in the breakfast industry, finally encountered Waterloo!

Great, Qin Huai is a normal person.

After eating a mediocre breakfast, everyone started to go to work. Life at work is always boring and busy.

Qinhuai’s dim sum today is Wudingbao and fermented steamed buns. Tangerine peel tea is sold as usual, with a limit of 1,314 servings.

Different from the popular sales in Yunzhong Restaurant, tangerine peel tea did not cause a big response in Huangji Restaurant, at least it is not as well-known as the fermented steamed buns. Many customers only regard tangerine peel tea as a decent dessert, and everyone stops by when eating.

Order one. If one is not enough, get another. If two are not enough, pack one up and take it home.

If they are not sold out at noon, there will definitely be leftovers until the evening.

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

Yunzhong Canteen is surrounded by social animals. Except for the residents of the community, every office worker outside is a humble migrant worker. The heart-warming buff of tangerine peel tea is a life-saving medicine for the migrant workers who are about to start work, but it has a negative impact on life.

Abundance is just a spice to the rich.

There are not many ordinary social animals who can spend money at Huangji Restaurant.

No matter how much Qian Zhongheng's family loves to eat fermented steamed buns, they can't be determined to eat them every day. Even if they can be determined, their wallets won't support them. There are only a few customers who can come to Huangji Restaurant for a casual meal every now and then.

He is a serious and wealthy man.

Not to mention Gong Liang. As long as he wanted, he could directly own more than 50% of the shares of Huangji Restaurant.

Now Gong Liang regrets a little bit why he didn't ask for 50% of the shares of Huangji Restaurant, so that he could be the owner of the restaurant and ask Qin Huai, the new Baiyan dim sum chef, to make him some noodles that he had been thinking about day and night.

Son.

That's an apple noodle.

It may not be very delicious, maybe there are not three sets of duck, fried eel paste, eight-treasure tofu, braised silver carp head, crab meat lion head, grilled whole pig head, boiled dried shreds, squirrel mandarin fish and other dishes he likes to eat.

It's delicious, but he just wants to eat it.

Because I haven’t eaten much.

Zheng Da is much harder to fool than Huang Shengli.

Huang Shengli is such a good friend. He is dedicated to his job. As long as he has no health problems, he is an excellent chef who sticks to the front line of the kitchen. Opening a small stove is just a matter of hard work.

Zheng Da can't do it. This guy is really unwilling to do anything, especially after his son has graduated from school. If he is not young and disciplined, he can't be expected to cook something delicious himself. Zheng Siyuan is much better than his father.

But his craftsmanship is not as good as that of his father, and he is very cool. He just likes to make those kinds of snacks.

Gong Liang admitted that the fresh meat mooncakes were indeed delicious, but he couldn't bear to eat them every day. Master Jing obviously had so many delicious snacks back then, and could make them for a month or two without making the same ones. How could it be passed down to his disciples, disciples, and grandsons?

The more it spreads, the less it gets!

Gong Liang looked at the company's latest financial report. The accounts were very impressive and the income was good. However, his brows were furrowed and his face was full of sorrow. His fingers tapped on the table irregularly, making an annoying sound. "Mr. Gong, the clothes are already ready. According to the instructions

A total of 28 styles have been made in the sizes you ordered. They will be shipped today and are expected to arrive in Shanshi tomorrow and the day after tomorrow."

"Do you think the seat at Huangji today is box 666 or box 888?" Gong Liang's assistant reported the work seriously. Gong Liang waved his hand: "If you don't book a box today, book me a table in the lobby closest to the kitchen."
To be continued...