Before going to bed, Qin Huai watched the video tutorial of Sixi Rice Balls 5 times.

There is not much difference in the glutinous rice skin between the A-level Sixi Rice Balls and the current Sixi Rice Balls made by Qin Huai.

The requirements for glutinous rice skin for glutinous rice balls are high, but only to a certain extent. For glutinous rice balls, the glutinous rice skin plays more of a role in wrapping the fillings and texture, as long as it is soft and glutinous and does not stick to the teeth.

Even if it succeeds.

Jinglixiang’s A-level Sixi Rice Balls are excellent in the preparation of fillings.

In terms of quality, the quality of Jinglixiang’s fillings is far inferior to that of Qinhuai. Due to the limitations of the era, whether it is meat fillings, sesame candy fillings, bean paste fillings or mince fillings, they were absolute luxuries in Jinglixiang’s era.

It's a rare thing.

Rare items mean they are hard to find and their quality cannot be guaranteed.

In this regard, Sixi Rice Balls and Crab Roe Shaomai are almost completely opposite. In the video tutorial for Crab Roe Shaomai, the crabs used by Jing Lixiang are all large and plump, and the quality of the crab roe is so high that Qin Huai was amazed.

As for the fillings of Sixi Rice Balls, the raw materials available in Jinglixiang are very average. The quality of sesame seeds is not bad, the quality of white sugar and brown sugar is a bit worrying, not to mention winter melon sugar and other candied fruits.

I have collected them from everywhere, and I can only guarantee that they are not so bad that they cannot be used as fillings, but there is no way to guarantee anything else.

Using the worst ingredients to make the best taste can better reflect the level of a chef.

Whether it is mince filling, seemingly simple meat filling, or sesame candy filling and bean paste filling that Qin Huai is good at, they have all been made to new heights in the video tutorial.

Qin Huai couldn't help but sigh after seeing it, how could he do this?!

The bean paste filling can still be cooked like this!

It turns out that there are certain things to pay attention to when mixing sesame candy filling quickly. It is not just a matter of fast mixing. It is good to finish the mixing before the syrup cools down. Too much force may cause problems.

As for mince filling, let alone that.

Zheng Da and Zheng Siyuan no longer need to argue, their master’s exclusive secret recipe for mince filling is here!

There is no dispute over melon seeds and peanuts, melon seeds and almonds, and walnuts and almonds for mint filling. The Sixi dumplings at Gong Liang’s birthday party seemed to have four flavors, but in fact there were many flavors because Jing Lixiang made enough

There are 6 kinds of mince fillings with different emphases.

He was confused, but not completely confused.

Mincemeat filling is inherently versatile, and maybe Chef Rujing, who is a great chef, is afraid that mixing so many ingredients together will make the final product taste unsatisfactory, so he chose the true exhaustive method and directly made 6 types.

At that birthday party, Gong Liang might have tasted a little difference, but he wasn't an expert and didn't know. Zheng Da could taste the difference, but he only ate two mint filling dumplings in total and failed to eat them.

Coupled with the passage of time and the beautification of memory, if Qin Huai hadn't figured out the recipe, who would have thought that Master Jing actually made 6 kinds of mint filling with subtle differences that day?

After watching the video tutorial several times, Qin Huai felt that he was terrifyingly strong.

This time it was really scary.

He really learned real skills, learned tips, and saw real recipes from the video tutorial of Sixi Rice Balls.

Tomorrow, he must give everyone in Huang Ji a big surprise!

In order to give everyone in Huang Ji a big surprise, Qin Huai got up early the next morning. The price of getting up early was the dark circles under his eyes.

I didn't sleep well last night. All I could think about was Sixi Rice Balls and Stir-fried Pork with Cabbage. I was also dreaming about it. In my dream, I cooked cabbage and stir-fried pork all night. There was a mysterious chef next door who kept making Sixi Rice Balls.

After waking up from the dream, Qin Huai couldn't help but sigh, it would be great if his game system could allow him to cook in his dreams. In this way, he would surely make rapid progress, shock the industry, and become a cooking god.

Unfortunately, this function does not exist.

When Qin Huai woke up, there was no movement in Qin Luo's room. Qin Huai could only wash up quickly and lightly, then took a quick look at the table where Qin Luo had finished writing the test paper. He found that Qin Luo had a good attitude and had finished writing, so he left with satisfaction.

Huang Ji's chef, Gu Li is making Ruyi rolls.

Guli was not surprised to see Qin Huai come to Guli. He was used to Master Qin's elusive work style. If he was in a good mood, he would come early and if he wanted to catch fish, he would come later. No matter when Master Qin came, he would have his reasons.

Gu Li skillfully interrupted the making of Ruyi Juan to make tea for Qin Huai, then walked to Qin Huai and asked: "Master Qin, is there anything I can help with?"

"Help me prepare the ingredients for Sixi Rice Balls. No, help me prepare the ingredients for sesame candy filling and red bean filling. I want to make these two fillings first today," Qin Huai said.

Gu Li didn't doubt that he was there, but Qin Huai just remembered that there was not much sesame candy filling and red bean filling. Huang Ji's kitchen actually kept these two fillings all year round, but Qin Huai, like Zheng Da, when making snacks

Everyone likes to use their own fillings.

Red bean filling and sesame candy filling are not complicated fillings. They just need a certain amount of storage time and are usually made today and used tomorrow. These two fillings are considered basic skills for Guli. Chef Bai An

The entry-level filling for sweet fillings, and he is very skilled in preparing the ingredients.

Qin Huai first made the sesame candy filling.

To be honest, the preparation of sesame candy filling is very simple. Just mash the fried sesame seeds, add an appropriate amount of sugar and heat it, then pour in vegetable oil, a small amount of starch and water and stir wildly until it becomes sticky. It can be used after cooling.

The only difficulty is to control the amount of water used to ensure the consistency. The specific amount of sesame seeds and sugar depends on the sweetness required by the chef. Different snacks have different sweetness requirements for sesame candy fillings.

From the video tutorial last night, Qin Huai learned that the difficulty of sesame candy filling lies not only in the amount of water, but also in the strength and speed of stirring.

The former keeps the sesame candy filling from falling over, and the latter makes the sesame candy filling even better.

Soon, Qin Huai reached the stirring step.

When making sesame candy filling before, in order to prevent the degree of adhesion from changing due to the temperature drop, Qin Huai always stirred as much as possible at the maximum speed.

Now that he has learned a really useful new skill, Qin Huai began to try to control the speed of stirring. As long as he controls the amount of water and adds warm water in small amounts and multiple times, he can effectively control the temperature.

Gu Li had already returned to the cooking table to start making Ruyi Rolls. When he saw that Qin Huai was not stirring very fast and was deliberately controlling the speed to closely observe the state of the sesame candy filling, as if he was testing something, he couldn't help but stop his movements again and watch Qin Huai make sesame seeds.

Sugar filling.

Trying a new method for the first time, Qin Huai adopted a production model of small quantities and multiple times.

When Qin Huai did it for the second time, Tan Wei'an and several other Zhiweiju chefs came to work.

When Tan Wei'an saw Qin Huai coming over so early to make sesame candy filling, he didn't think much about it. He thought Qin Huai had run out of sesame candy filling at home, so he came over early to make new ones——

Tan Wei'an knew that Qin Huai would go home after get off work in the evening and make Sixi dumplings, but he didn't know the specific flavors.

When Qin Huai was about to finish the second time and was about to start the third time, Zheng Siyuan came.

Zheng Siyuan was a little surprised to see Qin Huai actually making sesame candy filling, and asked: "Didn't you have a lot left over from what you made last time? Why are you making new ones again?"

"You want to research sesame candy filling snacks recently?"

"No, the Sixi Rice Balls are not completely ready yet. Now I must continue to study the Sixi Rice Balls in pursuit of victory. How can I have so much free time to study other snacks. I have thought about the Sixi Rice Balls in the past two days, and I feel that I can't just

Looking at the mince filling, there are 4 flavors in these four flavors, including bean paste filling, sesame candy filling and meat filling.”

"The sesame candy filling I made before is not suitable for Sixi glutinous rice dumplings. I plan to make a batch of suitable ones today," Qin Huai said.

Hearing what Qin Huai said, Zheng Siyuan was very pleased and went directly to look at the first and second batches made by Qin Huai.

"It seems to be a little more delicate than before." Zheng Siyuan affirmed the sesame candy filling, "This way the glutinous rice balls will taste better after they are cooked. I was negligent. During this time, I only focused on the mince filling and forgot about the four things.

This is not the only filling for glutinous rice balls."

"Shall I do it with you?" Zheng Siyuan suggested.

Qin Huai waved his hand and said no: "I will do it now. You can make the wontons first. Luoluo is coming over for dinner this morning. If she comes over today and finds that there are no chicken noodle soup, crepe wontons and bubble wontons, I'm afraid she will have to

I cried and went back to make up classes.”

Hearing what Qin Huai said, Zheng Siyuan instantly realized the importance of wontons and walked to the kitchen counter to start kneading the dough.

As soon as he poured the flour, Zheng Siyuan looked at Qin Huai as if he remembered something, but hesitated to speak.

Although Zheng Siyuan didn't say a word, Qin Huai knew what he was going to say.

Zheng Siyuan wants to eat longevity noodles.

Qin Huai feels that Ren Renren's taste is indeed very unusual. When it comes to dim sum ratings, Guo'er's rating is definitely higher than longevity noodles. Guo'er is an A-level dim sum.

But Zheng Siyuan, as a professional chef with a normal sense of taste and much better than ordinary people, if you ask him to choose, he will definitely choose longevity noodles.

Just love to eat.

He loves eating so much that Qin Huai can't figure out whether Zheng Siyuan loves to eat noodles or drink the broth in longevity noodles.

"I'm going to make stuffing this morning. I don't have much time to make chicken noodle soup, so let me make two bowls."

"No, three bowls, Luo Luo has to eat two bowls."

Zheng Siyuan nodded and continued kneading the dough with satisfaction.

At 9 o'clock in the morning, Qin Luo successfully had Huang Ji's sumptuous breakfast. Huang Ji and everyone finally met Qin Luo, the legendary sister, and saw her sister's appetite.

Two bowls of chicken noodle soup, two bowls of wontons, a cage of steamed buns, a roll, and a rice cake.

After starting extra classes, Qin Luo's appetite increased.

It is normal for children to eat a lot as they are still growing.

Dong Shi was stunned, and pulled the unknown chef of Zhiweiju to keep mumbling, no wonder Qin Huai had always said that he only made dim sum for his sister, and seeing that his sister had such a big appetite, he knew that he was a good taster of food.

Of course, Qin Luo's appetite was just a casual chat between Huang Ji and others after work. On this day, everyone continued to work as usual, and Qin Huai used his spare time to finish the bean paste filling and sesame candy filling needed to make Sixi glutinous rice balls on the second day.

This normal preparation of materials did not attract anyone's attention. Only Huang Shengli praised Qin Huai for his great progress during the afternoon fire teaching. Although there was no breakthrough, he made fewer mistakes.

In the practice of basic skills, making fewer mistakes means making greater progress.

No one can soar to the sky, and no apprentice can have 10 years of skills in one day. Progress is a slow accumulation process, and making fewer mistakes is the best manifestation of learning ability.

No one knew that Qin Huai was going to show everyone a big show on the second day.
To be continued...