"Master Qin, this is the soup dumpling I made."

"Master Qin, this is a crystal bag."

"Master Qin, lotus lotus seed bag, please give me some comments."

"Master Qin, chicken silk roll."

"Master Qin, this is Qingqingtuan."

"Master Qin, jujube mud pine nut cake."

"Master Qin, Ruyi Book."

"Three Ding Pack."

Eight snacks were lined up in sequence on the cooking table. Everyone stood by excitedly or expectantly waiting for Qinhuai's tastings. They all stood up straight. From a distance, they didn't know that they thought it was the boss who came to the kitchen to check the work.

Although it was indeed the boss who came to the kitchen to check the work.

Qin Huai looked at the people with bright eyes:·———

No, what about making TV series?

Do you Zhiweiju’s masters live like this every day when all the stars support the moon?

This is so cool.

Qin Huai turned his attention to the last two snacks, both Gu Li's Ruyi roll and Su Gan's Sandian bag.

Qin Huai really didn't expect Su Gan to choose to make Sand Buns. Tan Wei'an just mentioned it to Qin Huai when eating crab roe noodles. Su Gan's best is snacks that need to be baked for shortbread cakes. He was attracted by Master Zhou as a registered disciple because his level of crispy cream is very high.

In terms of the type you are good at, Su Gan and Pei Xing are very similar, and Pei Xing is also good at this kind of snack. Since Pei Xing is half a relative, Tan Wei'an also has an impression of Pei Xing, so when talking about Su Gan's craftsmanship, he specially compared Pei Xing.

There is no comparison.

Whether it is talent, hard work, or current craftsmanship, Pei Xing and Su Gan are incomparable. Su Gan is a promotion and strengthening Proma version. Pei Xing said that he is the youth mini version of Su Gan, which is considered to be a battle to land on the moon.

Qin Huai thought Su Gan would be the first to show his skills, even if he couldn't make a difficult and beautiful Ming pastry such as lotus crisps due to time, it would be reasonable to make an ordinary sugar pastry cake to show off his basic skills.

Qin Huai secretly asked Zheng Siyuan for this reason. If Su Gan made the pastry cake, he would ask Zheng Siyuan to comment. Qin Huai was really not good at this type of snack.

This is a pure blind spot in knowledge. It is difficult to learn dim sum by yourself by dim sum alone.

As a result, Su Gan made him not very good at making one of the few snacks that Qin Huai was best at, but one of the three-dian bags.

At this moment, Qin Huai suddenly understood why Master Zhou liked Su Gan so much.

He is such a caring and good journalist. He is anxious about what the master is anxious about and thinks about what the master thinks. He doesn't need a look to suggest that he will kill everything from the source before the incident happens.

Although he had already given Su Gan a super high score of 10,000 in his heart, Qin Huai still turned his attention to the Ruyi Book made by Gu Li first.

Gu Li asked Tan Wei'an to bring him along with him. The reason why Qin Huai named him directly was not only because Gu Li was really good at writing and working, he was an extremely excellent helper, but also wanted to find an opportunity to help him more.

In Tan Wei'an's words, his junior brother is a stubborn donkey.

As long as you determine something, you will not look back if you hit the south wall, and you will not look back if you hit the south wall. There are so many snack recipes in Tan Wei'an's treasure bag, Gu Li insisted on studying the Ruyi roll that Master Tan was best known for his life and fighting to the death.

It is obvious that Zhiweiju is no longer suitable for Guli's development, and several of Guli's senior brothers left Zhiweiju to go to other restaurants. With Guli's current level, even if he is a direct disciple, he can only work as an apprentice. He makes progress very slowly without a master's hand-held pointing. It is far better to go to join the senior brother and train himself to improve quickly in other restaurants.

But Gu Li wanted to stay in Zhiweiju.

For this reason, Tan Wei'an secretly sighed that he felt that the reason why he, the junior brother, insisted on staying in Zhiweiju was not only because he had been in Zhiweiju for so many years, but also to accompany him.

Tan Wei'an's senior brothers can work and study in other restaurants for better development, and one day they become masters and return home. This is a very normal development model for chefs of Zhiweiju. Zhiweiju is just a restaurant that cannot accommodate so many chefs. One day, students will graduate, and those who can stay in school as teachers are elites among the elites.

But Tan Wei'an couldn't do it.

Tan Wei'an is the grandson of Master Tan, and is recognized as the true heir of Master Tan and the direct line among his direct line. The prescriptions in his treasure bag come not only from Master Tan, but also from many other masters in Zhiweiju.

If Tan Wei'an left Zhiwei and sought development on his own, he would be somewhat rebellious about his master's sect.

Tan Wei'an felt that the reason why his junior brother still wanted to stay in Zhiweiju was because his senior brother had to stay in Zhiweiju. Just like Tan Wei'an wanted to take his junior brother with him when he went out to study and communicate, his junior brother wanted to take his senior brother with him.

Qin Huai and Zheng Siyuan's evaluation of this is that Tan Wei'an may have been a little overthinking.

It is true that Gu Li doesn't like to move his nest, and it is true that he wants to accompany him as his senior brother, but the proportion of his senior brother may not be that high.

However, no matter what the reason for Gu Li was, he must stay in Zhiweiju. His efforts were obvious to everyone. Qin Huai admired this effort very much and understood why Master Zhou felt regretful while admiring Gu Li.

Which teacher can reject a clumsy but very diligent student? Diligence is his advantage, and clumsy is not his fault.

During Huang Ji, Qin Huai saw what dim sums Gu Li made every day and how good the dim sum he made. He knew Gu Li very well. Therefore, when 8 dim sums were arranged in sequence on the cooking table, Qin Huai looked at Ruyi rolls at first sight, and subconsciously compared the Ruyi rolls in front of him with the Ruyi rolls made by Gu Li before.

Seeing that Qin Huai turned his gaze to Ruyi Roll first, everyone's expressions were different.

Most ordinary apprentices are disappointed and envious, and occasionally mixed with a little jealousy. Everyone is apprentice, it is very clear that the master does not always have time. Often, the first comment is the snack that the master values ​​the most, the most attentive and the most patient.

However, Gu Li is also a direct disciple, so it is not surprising that he can achieve such an honor.

Qin Huai looked at the Ruyi scroll in front of him.

There has been progress, but not much.

The problem is still the old problem. The basic skills are very solid but the skills are insufficient. A successful Ruyi scroll requires that you can see cloud patterns after cutting it open. You can't say that the Guli Ruyi scroll has no cloud patterns at all, but it is difficult for you to say that it really has it.

After seeing the shape, Qin Huai picked up the chopsticks and picked up a small piece and bit it.

Ruyi rolls were fried.

The fried dim sum has one common feature, which is that it is very delicious when it is first served, because the heat is just right and the temperature is just the crispest.

The excellent Ruyi roll has a golden and crispy skin and a soft meat inside. It does not have a thick and obvious taste. It has a unique flavor when eaten with pepper and salt.

The outer skin of the Ruyi roll is an egg roll. It takes a good heat to fry the egg roll in the oil pan. If you are not careful, don’t say it is golden and crispy. It is different to say whether it is golden or not.

Qin Huai's good tongue and master-level seasoning told him that Gu Li's level had improved.

Guli's heat is better than him.

Since half a year ago, he has been professing to practice the temperature, but he has achieved all levels. However, Master Qin, who has not achieved much in the temperature level, lowered his humble head.

Oh, damn heat!

Qin Huai took another bite.

Several apprentices from Zhiweiju have begun to communicate with each other quietly with their eyes, their eyes full of shock, and they are full of words: Damn, Master Qin actually took a few bites!

Qin Huai tasted this bite and found that Guli was deficient in seasoning.

Seasoning is the most talented one.

Gu Li didn't have a good tongue. To be precise, he didn't have a very good tongue. His sense of taste was generally poor at the same time, which led to many things he could obviously taste but could not understand and integrate them.

For the genius, Gu Li had to wander around the door for a long time and couldn't find where to start.

There was not much cut Ruyi roll, and Qin Huai ate the last bite in a small bite. He stuffed the rest into his mouth and chewed it, then said something.

"You are still the same as before, practicing Ruyi Chuan every morning and Jinshi Shaomai every night?" Qin Huai asked.

Gu Li nodded: "Yes, if you have time at other times, you will try to make time to focus on these two snacks."

After saying that, Gu Li did not forget to look at Tan Wei'an and added: "Sometimes I will practice Sixi Tangtuan with my senior brother."

Qinhuai:-

There is no need to find a repair for Tan Wei'an.

Because as long as Tan Weian practices, he will definitely take a photo of the finished product and send it to Qinhuai.

He really likes to post pictures, whether it is posting his own photos or reposting them from others.

"The heat is good." Qin Huai first praised Gu Li's current skills. "I remember that when you made Ruyi rolls a few months ago, you often couldn't grasp the gentle time of the oil wrapped in a layer of starch and frying it. It's not that there was any problem, but every time you eat it, I felt that it was not the best taste."

"Did you find a little bit now?"

Gu Li nodded: "To Master Qin, you told me before that I didn't find the feeling. I really don't understand what that feeling is. But when I was practicing on the eighth day of the first lunar month, there was a moment when I seemed to understand what you said. You mean that when you put the Ruyi roll into the pot, you don't need much observation. You just need to know whether the time is correct when you put the Ruyi roll in the pot. You know whether it's too early or late when you turn it over."

"Don't wait for the results to come out. At the moment of taking action, your intuition will tell me whether it is right or wrong."

"Is this the feeling?"

Qin Huai nodded: "It's just this feeling, just you understand. I thought I couldn't express it clearly. During this period, I kept telling Pei Xing that he didn't find the right feeling when kneading the dough, and he still didn't find the right feeling. Just you understand,

Next time you have time to communicate with Pei Xing, it is the one who kneaded the dough at the far left cooking table. You can communicate more."

"Okay, Master Qin, can I ask if there is any other place in this Ruyi Book that I can improve now?"

Pei Xing:?()

"You found the heat, but still couldn't find the seasoning. The texture of Ruyi curl is just the icing on the cake. The most important thing about eating dim sum is the taste. Don't you think your meat filling is too monotonous?"

"Tan Wei'an, the prescription of Ruyi Cook, showed me this. This is a standard ancient dim sum. Since Master Tan can restore it, there is no problem with his prescription, it must be that you have a problem with the details."

"Its filling requires a lot of seasonings, but it cannot make the taste very distinctive and prominent. You need to think repeatedly when making the filling, taste more and practice more. This is what you are best at."

"I have never eaten the genuine Ruyi roll, but in my opinion, you still have a little more use of Shaojiu. You can't deliberately increase the amount of some seasoning in order to eliminate the fishy smell. I can't say anything about sesame oil. Have you ever considered changing the brand? Maybe the sesame oil of this brand is not very suitable for Ruyi rolls."

Gu Li said a little embarrassedly: "Master Qin, you don't have the brand of sesame oil I used before, so--"

Qin Huai instantly understood and pointed to Huang Xi outside: "That is the foreman of our canteen, and she is basically responsible for the procurement work. You can add WeChat to each other later and tell her if you have any requirements for ingredients, seasonings and tools, and she will solve it for you."

After saying this, Qin Huai said a few more words about the Ruyi Book that Gu Li had done before, and finally asked:

"You're going to work morning tomorrow?"
To be continued...