When it comes to buying air tickets, Zang Liang is undoubtedly an absolute activist.

He arrived at the Yunzhong Canteen at noon the second day.

Even the Yunzhong Canteen was dragging his suitcase directly, because Chen Huihong didn't expect that he came so early, and the air purifier in the house he gave him had not been completely cleared.

When Zang Liang arrived, Qinhuai was still cutting the radish.

Since Qin Huai was already asleep when Tan Wei'an replied to Qin Huai last night, he failed to inform everyone in the work group that there would be a new exchange student coming to the canteen today. Qin Huai just briefly told Huang Xi after arriving in the morning. Therefore, most of the employees in Yunzhong Canteen did not know who Zang Liang was. They were coming today and what they were doing.

And Zang Liang is undoubtedly a familiar person.

He dragged his suitcase and greeted Qin Huai through the transparent glass. He leaned into the kitchen and asked Tan Wei'an where the dressing room was and if he had his work clothes. He dragged his suitcase into the dressing room to change his clothes, and then rushed into the kitchen to watch Qin Huai cut the roe.

A series of actions can be done in one go. Those who don’t know thought he was a formal employee of Yunzhong Canteen. But he was not in the canteen on a business trip some time ago. He loved work and came back to work as soon as he got off the plane.

Pei Xing was stupid.

As a half-affiliated household, he only needs one glance to see that Zang Liang is a professional relative like him.

"Which one is this? Is there a new member of Zhiweiju who is more awesome than Tan Wei'an? It can actually airborne it!" Pei Xing murmured to Li Hua quietly. If his low voice was not so sharp, his emotions would not have been so ups and downs.

"I don't know." Li Hua shook his head and said that people you, Pei Xing, don't know, can I know a graduate like me who is an ordinary apprentice? "We just need to do our job well."

Pei Xingya was about to bite her teeth and said angrily: "Of course you are fine. Among the apprentices from Zhiweiju, who were not as good as you."

"What I am good at is exactly the same as Su Qian. Master Qin didn't eat the shabby I made this morning!"

Li Hua: "...-Why do you have to make shabby?"

Li Hua almost wrote on his face whether you really think your shabby can be compared with Guli's golden silk shabby.

"The best I made in breakfast is roasted mai." Pei Xing said.

Li Hua shook his head helplessly and sighed. Seeing that Pei Xing had been a colleague with him for several months, and was not a good person, he was relatively simple in his mind, and was very fooled, he reminded him in a friendly manner: "You can't think so, you can't look at what you are good at, you have to look at what Master Qin likes."

"I remember you made char siu buns well, but if it really doesn't work, you can make char siu buns."

"Just practice dough."

On the other hand, Tan Wei'an and Zang Liang were already in talk.

While chatting with Tan Wei'an about some gossip that he could chat on WeChat, Zang Liang watched Qinhuai cut shredded radish from afar. Seeing Qinhuai chatting on his mobile phone, he could still cut shredded radish steadily, and his knife skills improved a lot compared to last time he was in City A, he couldn't help but sigh:

"Damn, how many hours of knife skills are Qin Huai practicing in a day now? Does he want to transform? His progress is really obvious. I remember that the shredded carrot he cut last time was a little twisted, but now he looks very apprentice."

Tan Weian is no longer surprised by this: "If you had eaten his Sixi Doughnut before the New Year, you would be even more surprised now--oh, I forgot that you had already eaten in City A."

When Tan Wei'an talked about Sixi Tangtuan, Zang Liang couldn't help but smash it, his face full of beautiful memories of the Sixi Tangtuan I ate on the birthday party.

"I really don't say that Sixi Tangtuan. Let me tell you, I didn't like eating Tangtuan before. But that Tangtuan is really, my god, damn, it's really unspeakable, awesome!"

"At noon that day, my master was already full, so he ate two more. You just say it's awesome, right? The first time I saw my master eating like that."

Tan Wei'an:?

Where did you learn to flatter?

Qinhuai’s Sixi Tangtuan is quite delicious, but it is not exaggerated to that point. It’s not a buddy,

Is it necessary to gain the reputation of the master in order to flatter him?

Does Master Zang know about this?

Seeing that Zangliang's face was not as fake, Tan Wei'an felt that he had no idea about this good brother who had been with him for many years, and that your level of flattery was so high that I was unfamiliar with him.

"When will we start making crab mayonnaise?" Zang Liang asked.

"It's OK now." Zheng Siyuan, who had been silently eavesdropping beside him, suddenly said, "I'll go and season,

You come and thicken it.”

"Okay." Zang Liang couldn't wait, "It's not me that I'm a braid. Not only is I outstanding in my knife skills, but I'm also very good at thickening. Your crab mayonnaise thickening requirements Tan Wei'an told me on WeChat yesterday. It's a bit difficult, but don't worry, there's absolutely no problem to hand it over to me."

Zheng Siyuan didn't react, but just nodded lightly: "Then let's start."

At the same time, Cao Guixiang, who was chatting with Qin Huai, suddenly smiled and said, "Xiao Qin, I have hired foreign aid if I don't get thicker."

Qin Huai didn't expect Cao Guixiang to have such good ears, and she could hear Zang Liang's bragging beside her through her phone.

Although Zang Liang's bragging voice just now was indeed a little louder.

Qin Huai smiled, his hands remained unchanged: "You said yesterday that we tried the method of thickening crab mayonnaise, which is indeed useful. After trying it, I also thought that such crab mayonnaise is more suitable for making buns. But the requirements for thickening you said are too difficult. None of us chefs in the white-case form can do it. There was a friend with a very good red case who was willing to come and help, so I invited him."

Cao Guixiang became interested and asked, "What kind of cuisine does your friend make?"

"Huaiyang cuisine."

Cao Guixiang showed a meaningful smile.

"Then he probably practiced some of it."

"Ah?" Qin Huai was stunned.

"I'm afraid the chef of Huaiyangcai wants to do the kind of thickening I said is a bit unacceptable. If it were a chef of Lucai, you might be a little good at thickening. Xiao Qin, you are not good at thickening and don't know the tricks and difficulties."

"This thickening is like the recipe for cold sea cucumbers I gave you. It doesn't look difficult. If you really do it, you will find that the things you make are not good. If you don't have the level in place, the final product will be much worse."

Qin Huai smiled bitterly: "Master Cao, aren't you deliberately trying to make things difficult for us? I don't have any friends who are good at Shandong cuisine."

Cao Guixiang said with a smile: "Who said there is no? I am also a little familiar with some Shandong cuisine. Haven't you noticed that your knife skills have improved so quickly recently? I don't think it will take long, at most two weeks. You should go back to the county and ask me to check the learning results."

"You make a request then, can I just thicken it?"

"I'll say first, I'll be the first to make a double crab bun. I'll eat it. I've never eaten the buns made with crab roe and sea cucumbers. I had known that there were such buns in Gusu, so I went to Gusu to play when I was young."

Zhang Chu silently complained on the side: "When we were young, we were so poor that we couldn't even afford the ticket to Beijing.

I have to borrow stamps from the branch secretary when I send a letter, and I have to go to Gusu to play."

Cao Guixiang glared at her husband who had dismantled her table in anger: "Pick the beans well, don't think about fishing every day. I haven't seen you catch a few fish. I still had an umbrella to fish out yesterday. Now, I have a cold. I stay at home honestly. If I really have nothing to do, I will make two extra sets of molds for Xiao Qin."

"Xiao Qin, is it still accustomed to using the molds your Grandpa Zhang made for you?"

"Habits." Qin Huai said repeatedly. Zhang Chu's carpenter skills are absolutely nothing to say, "I just have been busy recently and I haven't used them much."

"Normal, you can't be impatient to learn cooking. You have to take it step by step and do what you want. First lay the foundation firmly, then study fingering, thicken, and spoon these things. These are all things that add icing on the cake. Laying a solid foundation is the hard truth."

"Look, you were distracted when you had the content. The two shredded radish just now were not as good as before."

Qinhuai:-

Qinhuai had no choice but to continue to concentrate on cutting radishes.

During Qinhuai's serious period of time, Zang Liang had nothing unexpected.

It is true that Zang Liang's thickening level is better than Zheng Siyuan and Tan Wei'an combined. After all, he is an authentic chef of the Red Case, a professional and practices boy skills. Although there are some boastful ingredients just now, as a chef of Huaiyang cuisine, his thickening level is already quite good.

Thickening is a skill, and it is practiced hard with a good foundation.

Zang Liang felt that his thickening was OK.

Although the action is not so fancy, not exaggerated, not quick enough, not splashy enough, not like shooting a TV series, everything else is OK.

This requirement has been met.

Thick the thickness and thicken twice.

The purpose of thickening is to make the flavor of crab mayonnaise less strong. It is diluted with starch water, and at the same time gives the crab mayonnaise a thick texture so that it will not cause any sudden glutinous content when it becomes stuffed with buns. It can give better feedback after steaming in a pot.

Zang Liang felt that his understanding was not bad, and his understanding of crab mayonnaise should not be very biased.

But Zheng Siyuan and Tan Wei'an both felt that it was not possible.

Zheng Siyuan felt that it was not possible because he had made a lot of crab mayonnaise during this period. In addition, he could make crab mayonnaise version of double crab bags. The more he made, the more he understood what kind of crab mayonnaise he needed. It was difficult for him to tell where Zangliang was not good, but he knew it was not good.

Tan Wei'an felt that it was not possible because he knew crab roe snacks.

He has the most sincere love for crab roe snacks. From the chef's perspective, he affirms Zang Liang's craftsmanship, and from the diner's perspective, he thinks this is not good.

In this regard, Zang Liang:

No, are you all the chefs in the White House now?

I didn't say the reason, I thought it would be a waste of me.

Zang Liang could only catch Qin Huai, who had just cut the radish, to evaluate it.

Qin Huai came over very skillfully with a spoon.

Although he has not made a can of crab mayonnaise during this period, and his research on double crab buns is limited to theoretical analysis and making cold sea cucumbers, he has very rich experience in tasting.

Is it right? He can taste it in one bite.

If you want to ask him what is wrong, Qin Huai can only tell you: he thinks it is wrong.

That's right, under the leadership of Qin Huai, the Double Crab Bag Research Team has become a complete sect.

Under normal circumstances, if you feel something is wrong during the dim sum study stage, you should point it out, explain, analyze it and discuss it.

This is a very normal process, because during research, especially when many people study together, everyone has their own ideas. It is difficult to reach an agreement if you convince the other party without reason.

When Huang Ji was studying the filling of Sixi Tangtuan Baiguo, Zheng Siyuan and Zheng Da almost turned against each other because of their disagreement in their ideas.

But now, the members of the Double Crab Bag Research Team obviously do not have this problem. Just say something I think is not enough. Don’t ask why, just ask.
To be continued...