Those who know Qin Huai understand that he is a chef who doesn’t mind giving friends a little extra treatnt.
Not only for non-human friends but even for human friends, like Ouyang, Grandma Ding, and Uncle Wang, who are 100% human, Qin Huai doesn’t mind giving them so special dishes every now and then.
After all, Qin Huai honed his culinary skills by practicing with these special dishes. Without Luoluo’s persistent demands to eat whatever she saw over the years, Qin Huai wouldn’t have learned over 200 different snacks.
According to the Qin Family Breakfast Shop’s nu, being able to make more than 20 different types of buns was already quite innovative for Qin Huai.
Now Qin Huai aid to connect with Gong Liang, and Gong Liang sought to connect with Qin Huai, from a certain perspective, their efforts were mutual. Qin Huai slightly extended an olive branch, and Gong Liang was quick to climb up.
After breakfast, Gong Liang left, presumably having work to handle. Qin Huai continued his regular work hours in the morning, besides making snacks, he also cooked 112 servings of gastrodia stewed pigeon.
Thanks to the enthusiastic promotion by the neighbors, all 112 servings of gastrodia stewed pigeon were snatched up by lunchti custors. Many custors, who ca specifically to pack snacks, also bought a portion of gastrodia stewed pigeon to support Qin Huai’s new dish, which was heartwarming.
The health supplent strategy led by Huang Jiahe also achieved initial success, though the taste of the gastrodia stewed pigeon wasn’t satisfactory and fell below Huang Ji’s standard level. However, with the health nourishing effect as a foundation, most custors chose to accept it and insincerely praised that, as a dicinal dish, the gastrodia stewed pigeon’s taste was quite decent.
Master Qin is really considerate, worried that everyone eating too many snacks would lead to high carb and sugar intake that’s bad for the body, he specially prepared a dicinal dish.
For lunch, Huang Jia personally prepared a special al for the staff as usual.
Just after finishing lunch, Zheng Da arrived.
Zheng Da brought good news for Qin Huai.
The re-examination results for Huang Shengli yesterday were very promising, and the doctor arranged a full physiotherapy plan for him. For these couple of days, Huang Shengli had to stay in the hospital for therapy and was prohibited from going near the kitchen. The important task of guiding Qin Huai would temporarily be taken over by Zheng Da.
As for Zheng Da himself, he considered himself an unparalleled master.
Zheng Da stated that the previous teaching was a misunderstanding, he was just casually teaching and hadn’t displayed his real skills. Now, he would put in 120% of his effort and enthusiasm to show Qin Huai what a real gold dal master looks like.
What does Huang Shengli know about teaching disciples?
Of those disciples of Huang Shengli, not to disparage them, there were quite a few, as many as nine, and not one was any good.
The most skilled of them is the eldest disciple, Huang Jia, whose talent is just slightly above average chefs and isn’t quite a genius. The youngest disciple, Dong Shi, does have so talent, but he is not sensible, too independent-minded, and can’t be considered a good disciple.
Unlike himself, even though he only taught one disciple over the years, and that was his own son, but his son is very successful!
His son, Zheng Siyuan, is a well-known and prominent talent in the pastry chef circle.
What? You say many pastry chefs don’t know Zheng Siyuan?
That’s because Siyuan is low-key, rarely attending cooking exchange etings or going to big restaurants for ntorship and exchanges, just staying around the neighborhood, how could he make a na for himself?
What? You ask how Zheng Siyuan could be a recognized talent in the pastry circle?
Co on, because Zheng Da himself is a renowned talent in the pastry circle, and he personally acknowledges his son as a genius, how could his son not be a genius?
What? You say Zheng Da isn’t very famous in the chef circle, and many people don’t know him and think he’s just a snack seller?
Nonsense, ridiculous, rumors! What do they know about being a chef!
This ti, the self-proclaid gold dal master Zheng Da brought along his crab dumpling teaching.
"Xiao Qin, I’m really impressed that you want to learn crab dumplings. Not many young people are willing to learn this dish now. Getting to teach you ans you’ve found the right person. Truth be told, one of the most famous snacks my master made back in the day was crab dumplings. If you don’t believe , ask Gong Liang, after he beca the head of sales, he ate crab dumplings at the state-owned restaurant for an entire month, he knows it best!"
"These crab dumplings co in two fillings. Let first give you a basic introduction."
Qin Huai quickly interrupted, "Si Yuan ntioned this to before, one kind is real crab dumplings with fresh shrimp and crab roe filling, and the other is an alternative version with fresh shrimp and egg yolk filling."
Zheng Da shook his head.
Qin Huai:?
"What Si Yuan ntioned are the crab dumplings sold on the market now, but back when my master made crab dumplings at the state-owned restaurant, there wasn’t an egg yolk alternative version. At that ti, egg yolks were more expensive than crabs, so how could you substitute crab with egg yolks?" Zheng Da explained.
"The two fillings I’m talking about, one uses shrimp as the base, mixed with crab at and crab roe, seasoned, and stead directly. The initial preparation for this kind of filling in crab dumplings is relatively simple, but the seasoning is very challenging, it’s hard to balance the ratio between crab at and shrimp at, and if not done right, as you might say, it’s a total flop—the taste can be overwhelmingly fishy, or the shrimp and crab flavors might be lost, leaving only a strong taste of seasonings."
"The other has a lower difficulty in seasoning but is extrely complex in its production craft. Its filling needs pre-cooking, where the crab is stead, the at taken out, and crab oil brewed, then the crab at, crab roe, lean at, chicken broth, aspic, and bone broth are simred together, much like brewing a high-quality soup. Although complex, this thod ensures consistent quality and lessens the risk of failure."
"Of course, by the cost standards of the ti, the second version was much more expensive than the first."
"Which thod was used for the crab dumplings Mr. Gong ate at the state-owned restaurant for a month?" Qin Huai asked.
"Of course, it was the first kind. When Gong Liang beca the departnt head, do you think he could afford to eat crab dumplings made with chicken soup, lean at, and bone broth every day? If he wasn’t my master’s neighbor, my master wouldn’t have made such a difficult type of crab dumpling for him for a month—the seasoning itself would drive one insane, back then, you could hardly find anyone else but my master in the whole city who dared to make the first kind."
"Can I learn the first kind first?" Qin Huai asked, "I’m not good at making superior broth, and you’re well aware of my fire control level, but I have confidence in my seasoning."
"I want to learn the first kind."
"Great!" Zheng Da readily agreed, saying he intended to do the sa. Doing the second kind wouldn’t showcase his skills, of course.
Of course, the challenge had to be at a high difficulty level!
Truly, the closed-door disciple he favored, who shares his understanding and has a mutual intuition!
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