Abnormal Food Article

Chapter 150 Sometimes I really want to fight with geniuses like you

By the time the business was over at noon, Qin Huai was already numb.

So tired.

The body is not very tired, but the mind is mainly tired.

He just watched the drawers of steamed buns, steamed buns, and dumplings coming out of the oven, and the ovens of crab shell roe and sesame seed pancakes coming out of the oven. It was like magic. It was full one second and empty in the blink of an eye.

Qin Huai felt like he had become a worker on the assembly line. He didn't know when he would get off work or how much work he still had to do. He could only see an endless line of snacks to be made.

When Qin Huai got off work at 1 o'clock, he had completely forgotten what he said in the morning that he could be responsible for the staff meals.

It can't be done, it can't be done at all.

Looking at Wang Jun who was still cleaning up, Qin Huai asked sincerely: "Do Huang Ji's dim sum sell so well?"

No wonder the last white case master retired three years ago, he must have been tired.

Wang Jun answered honestly: "Today should be an accident."

"It's been a long time since our store has put dim sum on the shelves. Many regular customers thought Uncle Zheng came back temporarily to help sell them for only one noon, so they bought more."

"Originally, if Master was here, it would be much better to go out and explain the situation to everyone, but Master went to physical therapy in the morning, and when Senior Brother explained it, no one believed it, so they misunderstood."

"When the master comes over in the afternoon, explain the situation to the customers in the evening, and sell for a few days in a row to make everyone feel at ease, then this situation will not happen again."

Qin Huai reluctantly accepted Wang Jun's statement: "Thank you for your hard work. I really didn't expect the dim sum to be so easy to sell. It might be better if I only made two or three cases. If I had known, I would have called Zheng Siyuan before making the order last night. , I will only list two things.”

Wang Jun said sincerely: "It's not that the dim sum sells well, it's Qin Huai that your craftsmanship is good."

Qin Huai was stunned.

Growing up, Qin Huai had actually heard many similar compliments, but they were of no reference.

When he was selling steamed buns near the Sanma Road community, there were ordinary neighbors nearby, and his peers were all ordinary breakfast restaurants. It didn't matter that Qin Huai's craftsmanship was outstanding. After all, no matter how good your craftsmanship is, if someone else sells a bun of the same size for 1 to 5 yuan but you can sell it for 2 yuan, you will easily get criticized.

Later, when we arrived at Yunzhong Community, a group of neighbors praised Qin Huai. But the neighbors not only praised Qin Huai, but also praised Zheng Siyuan and Zheng Da. Everyone equally praised every skilled white case master.

Now that Huang Ji is here, another group of people are praising him.

This group of people is more professional than their neighbors. After all, we are all in the same industry.

But praise from peers is also different.

Huang Shengli praised, Qin Huai would think that this was Huang Shengli's daily encouragement education.

Huang Anyao praised, Qin Huai would think it was because Huang Anyao hadn't eaten his father's cooking for several months, and there was no noodles from Shaodong's house.

Huang Jiakua said that Qinhuai would feel that this is the same type of encouraging education.

When Dong Shi praised him, Qin Huai would think that he was talking too much and was just talking nonsense.

But Wang Jun is different.

It’s not about how high Wang Jun’s level is or how valuable his praise is. On the contrary, Wang Jun's level is considered the worst among Huang Shengli's disciples, and even Dong Shi, a close disciple, is not as good as him.

But Wang Jun is an honest man.

He is an honest person who can't lie. Even if he doesn't want to give a direct answer and give a tactful answer, it can be heard that he is trying to be tactful.

"My craftsmanship...is it really that good?" Qin Huai asked.

Since coming to Suzhou, everyone has told him that his craftsmanship is very good. The strong response from the guests at noon today also opened Qin Huai's eyes. Now that even recognized honest people say this, Qin Huai really believes it.

"Of course." Wang Jun nodded without hesitation, "If your craftsmanship, Qin Huai, is not good, then there may not be a few white chefs in the country whose craftsmanship can be considered good."

Qin Huai's eyes widened in shock at Wang Jun's seemingly flattering, but actually very sincere words. He quietly pulled Wang Jun aside to prevent others from hearing his words and making him look narcissistic.

"Can you roughly describe to me how good my skills are." Qin Huai lowered his voice and asked, "No, first tell me what level Zheng Siyuan is."

Qin Huai felt that it was more reliable to ask Zheng Siyuan's level. After all, he knew Zheng Siyuan's level very well and could estimate his own level based on Zheng Siyuan's level.

"Senior Brother Zheng is the No. 1 chef of the younger generation." Wang Jun said.

Qin Huai:!

What? ! Zheng Siyuan is so awesome!

If he is so awesome, why would he open a pastry shop at the entrance of the community?

He actually let such an awesome person work as a cow and horse in Yunzhong Canteen for a month, and the crepe wontons were only sold for 10 yuan a bowl.

No wonder that since Zheng Siyuan came, Yunzhong Canteen, which usually had few people eating in the morning, had more people eating in the morning than at noon. Those eating wontons were eating from 7 to 9 o'clock, and no one had to squat at the door with a bowl to eat.

He thought it was because the people in that area had never eaten crepe wontons and they were the only one selling them, so the business was particularly good.

Qin Huai swallowed his saliva in shock and asked, "Is this... recognized?"

Wang Jun thought for a while: "It's admittedly out of the question, but we all feel that way."

"Senior Brother Zheng is actually very famous in the southern chef circle, but he doesn't work in a restaurant, and he doesn't like to go out to communicate with colleagues, let alone participate in cooking exchange meetings, so his fame is limited to our circle."

"Many people don't even know what Senior Brother Zheng's name is. They only know that Senior Uncle Zheng has a very powerful son."

"The community where Brother Zheng opens his pastry shop is actually very famous in our Suzhou. Huang Ji has many regular customers who bought houses in that community just for the convenience of buying snacks."

Qin Huai didn't understand, and Qin Huai was greatly shocked.

"What about getting rid of the younger generation?" Qin Huai asked, "Compared with the white chefs across the country, what is Zheng Siyuan's level?"

Wang Jun thought seriously: "It should be considered top level."

"Senior Brother Zheng is in the rising stage of a white-knife chef and has not yet reached his peak. But in fact, there is a serious shortage of white-knuckle chefs in China. There are many good masters, and they are basically concentrated in Zhiwei Juli. Since I have limited energy, I can’t be too involved in making snacks, so I mainly focus on teaching students.”

"There are very few middle-aged chefs who are good at it. As far as I know, the more famous ones are not as skilled as Senior Brother Zheng."

"I heard Master and Senior Brother talking before, saying that Master Zheng was unwilling to make dim sum and went to sea instead. Not only because he felt that being a chef of Bai An made too little money, but also partly because he felt that chef Bai An had no future."

"Most of the high-end restaurants on the market now don't pay much attention to the white case, and only a handful of them are good at it. In addition, the general environment has changed. Unless they are from a family of chefs, few people are willing to learn basic boy skills from a young age. But the requirements for basic skills of the white case are very high. It can be said that the basic skills of the red case and the white case must be practiced.”

"Actually, the white cases are far inferior to the red cases. This can be seen from the cooking competitions. Although there are not many domestic cooking competitions, there are always a few every year, and the prize money is always tens of thousands of yuan. There are many possibilities. There are hundreds of thousands.”

"In this kind of comprehensive cooking competition, white chefs are at a disadvantage. Normally, cooking competitions should be divided into red and white chefs, but there has been no special white chef competition in China for many years."

"It can also be seen from the restaurants that there are many restaurants famous for red cases. There is Jubao Restaurant in FJ, Huangji in Gusu, Chengfangju in Huaiyang Cuisine, Wujia Restaurant in Shu, and even more in Peking, Babao Zhai, Yongheju, Ruyifang, Shundelou, and Tongdeju are basically time-honored brands passed down from the Republic of China. But to put it bluntly, the only one that is truly famous and remembered is Zhiweiju.”

Hearing what Wang Jun said, Qin Huai felt that he could say a few words. He was familiar with the time-honored brands passed down from the Republic of China. He had seen them in his dreams.

"I know this. There was a Taifeng Tower before Beiping, but it seems to have been closed for many years." Qin Huai said.

This time it was Wang Jun's turn to be stunned: "Is there such a restaurant?"

Qin Huai nodded solemnly, this was the crazy lady selection.

Qin Huai no longer goes into this topic: "So the current situation is that the chefs in Bai An are very good, but they are all older. Although their skills are good, their physical strength cannot keep up, and they basically do not work on the front line. They are not working in the green and yellow, and there are breaks in the middle. Young people like Zheng Siyuan The leaders of this generation can also be considered at the top level in the entire industry.”

Wang Jun nodded.

Qin Huai did some self-calculation.

First of all, Zheng Siyuan's level is definitely higher than him. There is absolutely no doubt about this. If Zheng Siyuan's fresh meat mooncakes were a buff dish, they could knock Qin Huai's fermented steamed buns to the ground.

But Qin Huai thinks that he is not much worse than Zheng Siyuan. There is probably only a thin line between him. The main reason is that his sword skills and fire skills are too poor, and his **** skills are not very good.

His sword skills are pretty good, but Bai An doesn't really need them. As Qin Huai made more and more types of dim sum and the difficulty became higher, he discovered more and more that heat is actually one of the indispensable and important basic skills in making Bai An. If you want to be an excellent Bai An master, it is not about steaming the buns well. Just bake the crab shell yellow well.

For dim sum that is relatively difficult, fillings are the most important thing.

Qin Huai felt that if his fire level increased to the same level as Zheng Siyuan, his level should be on par with Zheng Siyuan, or even better.

If the same amount were substituted, wouldn't he become the top level in the industry?

After another substitution, he is now close to the top level in the industry!

Although Bai An, the top level in the industry, has a lot of water, because of the serious chronology, the top is the top, and the second top can also be considered the top.

But no matter what, it’s top notch!

They are all priced at 65 for a five-inch bag, and they are selling like crazy.

He is so awesome.

"Am I really a genius?!" Qin Huai murmured.

Wang Jun:…

As an honest person, sometimes he really wants to compete with geniuses like you.

The lunch staff meal was cooked by Huang Jia himself.

Thanks to Qin Huai, Huang Ji's kitchen staff in charge of the red case had a relatively relaxed job at noon today. The guests only ordered small portions of stir-fried dishes and all went to grab snacks.

The work was so easy that everyone had nothing to do. As the chef, Huang Jia had finished his work before 1 o'clock. When Qin Huai rubbed his face and saw that Bai An was making wine and rice, his expression became more and more hopeless. Huang Jia, who rarely finished work so early, felt very guilty.

He felt that Qin Huai would be so busy today, and he had an unshirkable responsibility. If he had tried to dissuade Qin Huai when he sent him the order last night, Qin Huai would not have turned into a dough-kneading fairy today.

Huang Jia knew that he should dissuade him.

But there was a moment last night when he wanted to know the quality of the dim sum on Qin Huailie's order. He even wanted to know which of the 120 kinds of dim sum Qinhuaihui were.

Unexpectedly, just because of this small selfishness, Qin Huai almost became autistic from working.

Huang Jia felt very guilty, so he took the initiative to take over the responsibility of making employee meals and opened a small stove for Qin Huai, so that Qin Huai could eat squirrel mandarin fish, Wensi tofu, eel paste and authentic eel paste at noon. Yangzhou fried rice.

Pure Xiaozao, Qin Huai and Zheng Siyuan ate three dishes and one fried rice, while the others ate the big pot rice as usual.

No one has any objection to this blatant behavior.

Pinguan enjoys privileges everywhere.

Qin Huai was holding a bowl full of beautiful Yangzhou fried rice. The rice was fried into distinct grains and golden in color. At first glance, it looked like the legendary golden egg fried rice that often appeared in food articles. It was Lafayette's favorite rice. My favorite is the legendary egg fried rice where every grain of rice is evenly coated with egg wash.

Of course, only at first glance.

Huang Jia is not at that level, and Yangzhou fried rice is not ordinary egg fried rice.

The ingredients of fried rice are very rich. Eggs, shrimps, beef cubes, ham, carrot cubes and other ingredients are mixed together, sprinkled with chopped green onion, and it tastes extremely fragrant and attractive.

Qin Huai had a mouthful of Yangzhou fried rice, a mouthful of eel paste, a mouthful of Yangzhou fried rice, a mouthful of squirrel mandarin fish, a mouthful of Yangzhou fried rice and a mouthful of silken tofu. He couldn't stop eating one bite after another.

Qin Huai felt that if the daily employee meals were of this level, then it would be okay to work as a cow and horse in Huangji.

Although Huang Jia's craftsmanship is not as good as Huang Shengli's, it is still far better than other chefs, at least far better than the 10 yuan stir-fry next door to Qin's breakfast shop.

Qin Huai didn't want to complain about Qin Congwen and Zhao Rong's cooking skills. He just wanted to say that if the breakfast restaurant at home was busy and Zhao Rong had no time to cook, he would give him 20 yuan and let him take Qin Luo to eat next door for 10 yuan. Yuan Xiao Chao.

That was Qin Luo's daily little happiness.

This is also why after Qin Huai inherited Yunzhong Canteen, his family of four ate in the canteen every day. It was not because of the high cooking skills of the red chef in the canteen, but mainly because he loved eating in the canteen.

And there are benefits to eating in the canteen every day. The surrounding residents trust the food safety of the canteen. After all, the owner and his family eat there every day.

Qin Huai and Zheng Siyuan had lunch happily.

"Siyuan." Qin Huai suddenly said, "I just found out that your criminal investigation skills are among the best in the industry." Zheng Siyuan nodded lightly: "So, but you are still taller among the short ones."

"Then why don't you work in a restaurant or open your own restaurant? Is it because you are too tired?" Qin Huai asked curiously.

He always felt that a top white-knuckle master in the industry opened a pastry shop selling cheap pastries at the entrance of the community, which was very similar to the Shaolin sweeping monk, but the Shaolin sweeping monk was a character that only appeared in novels.

"That's not the case." Zheng Siyuan said, "It should be said that it is not entirely true. Sometimes the business is too busy and tiring when opening a pastry shop."

"Rather than making dim sum, I enjoy selling the dim sum and watching everyone eat it," Zheng Siyuan said. "If you work in the back kitchen of a restaurant, it's difficult to get feedback from diners immediately."

"And I'm not short of money." Zheng Siyuan patted the carrot dices that fell on Dior's pants. "And I don't think I can become a master chef in a well-known restaurant with my current skills. If I go to work in a restaurant, I will go to Yonghe." A famous restaurant like Ju, Zhiweiju.”

"But my level is not considered top-notch in Yonghe Curie, and it is impossible to surpass the famous master chefs in those restaurants famous for red cases."

"I don't like to be a foil for others." Zheng Siyuan said calmly, "Actually, I stayed at Huangji for half a year seven years ago. At that time, my uncle was still in good health. Huangji had a lot of customers every day, and the waiters and chefs The number of personnel is about 1.5 times what it is now.”

"At that time, although many customers praised me and my dim sum sales were good, I was always my uncle's foil. People would never come to Huang Ji for my dim sum. They must come to Huang Ji for my uncle's craftsmanship. I don’t like living this way.”

"Maybe to a certain extent, my dad and I are the same. We are both unwilling to be inferior to others. It's just that my dad chose to go into business, and I chose to open a pastry shop in front of the community."

Qin Huai expressed his understanding and continued cooking.

"But you are definitely not such a person." Zheng Siyuan said, "I feel like you don't care about this kind of thing at all."

Qin Huai said: "Maybe. I think it's normal that there are people outside the world, and there is a sky outside the world. If the world is invincible, there may be demons from outside the world. I have no interest in being the number one."

"I think as long as my family and friends are happy, it's fine. As long as everyone is happy eating, that's better than anything else."

"Then are you willing to stay in Huangji for a while?" Zheng Siyuan asked.

"Eh?" Qin Huai was stunned.

Does Zheng Siyuan have shares in Huang Ji?

"Uncle's health is not good. With his restless temperament, I feel he will retire in a few years." Zheng Siyuan pointed to the eel paste on the plate, "You can also eat Huang Jia's craftsmanship." Come out, it’s better than Master.”

"Although I don't care much, I also know that Huang Ji's business is getting worse day by day."

"So I hope that if possible, you can stay at Huangji for a while, at least until the uncle has recovered his waist and can cook again until retirement, without relapse in the middle."

"With you here, my uncle won't worry about Huang Ji's business, and he won't insist on cooking two good dishes from time to time."

Qin Huai was still eating the rice, chewed it, swallowed it, and asked, "Do you have to do it with me? I think it's okay for you to go back to Huangji and work for a while. The sales of mooncakes are also very good."

"Do you know what the guests guessed at noon today?" Zheng Siyuan answered the question.

"How did you guess it?"

"They thought my dad was invited back by his uncle to save the day, so they were so crazy about buying snacks."

"Ah?" Qin Huai was confused. Zheng Da wouldn't have fallen so low. Zheng Da's skills were much better than his.

"Perhaps in the minds of diners, your craftsmanship is better than mine."

"I don't even want to work around a red-case chef who is better than me, let alone a white-case chef who is destined to be better than me?"

"Didn't you just say that? Even the invincible can meet the alien demon. I think in the hearts of those diners now, you are probably the alien demon."

"Ah?" The demon outside the territory opened his mouth in confusion, not knowing what to say. He thought for a while and continued eating.

Yangzhou fried rice is so delicious.

After a short lunch break, at 2:30 in the afternoon, the Extraterrestrial Demon began its first formal teaching.

Huang Shengli looked in high spirits after returning from physical therapy.

Huang Shengli has completed a set of detailed teaching plans, which were formulated overnight last night.

As a red case master who loves to accept apprentices, Huang Shengli has very rich teaching experience.

Regardless of whether he comes from a professional background or is a wild child, has solid basic skills or has almost no basic skills, Huang Shengli has his own corresponding teaching method.

Even genius Huang Shengli has a plan.

Huang Shengli also taught Zheng Siyuan for a while when he was a child.

Huang Shengli felt that it was time for Qin Huai to know what a real famous teacher was. He was not a fake famous teacher like Zheng Da who couldn't even speak clearly. He had rich teaching experience and had nine disciples and a nephew. , a famous gold medal teacher in Suzhou.

In the past, online classes gave him no room to develop. Now that he is taking practical classes, Qin Huai must know the value of famous teachers.

"Xiao Qin, I probably know your level of heat. Don't be stressed on the first day of our practical practice, and don't be afraid of problems."

"I remember Siyuan told me that you really want to practice Danshao now. I think you can practice it, but you have to start with simple practices."

"How about we fry some vegetables first?"

"You fry it once, and then I fry it again. I won't tell you, but you first tell me what problems you think you have by observing the process of my frying."

Huang Shengli started teaching with a smile.

Qin Huai nodded solemnly and started frying vegetables.

Stir-fried vegetables is a step that every chef with a professional background will go through.

Qin Huai has never experienced it.

He really has never fried vegetables.

The first time he fried tomatoes and eggs was when he was in high school, he fried it for Qin Luo. Qin Luo liked it very much and ate three bowls of rice with one plate of tomatoes and eggs.

Of course, the main reason was because Qin Huai knew how to fry tomatoes and eggs at that time.

Qin Congwen and Zhao Rong had something to go out that day, and the 10-yuan small fry shop next door was closed. The brother and sister thought for a while, and took half of the 20 yuan from the meal and half of it to me, and made some random things for themselves.

Qin Luo cooks and Qin Huai cooks.

Qin Huai is very serious.

Heat oil in a pan.

Pour the food.

Crackling.

Stir fry over high heat.

stir fry.

Small fire.

Swing the spatula twice more.

Get out of the pot!

A plate of vegetables that looked edible but didn't look very good was born.

Huang Shengli didn't speak and started his performance.

Heat oil in a pan.

Dump the food!

Beautiful stir fry.

Bump the spoon!

Beautiful spoon.

The vegetables in the pot are still juicy.

Get out of the pot!

A plate of green vegetables that looks very delicious and looks very good was born.

Huang Shengli's stir-fried green vegetables were placed next to Qin Huai's stir-fried green vegetables, making it look like Qin Huai's green vegetables should be poured into the swill bucket.

Regardless of red or white dishes, the simpler the dishes, the better the chef's level can be seen. Because simplicity represents the masses, and mass represents commonness. Only when everyone has seen it can they see the difference.

"Did you see anything?" Huang Shengli asked with a smile.

Qin Huai thought for a while: "The heat is very important. The secret to stir-frying vegetables is to stir-fry them over high heat. The vegetables cook quickly, so it is important to heat them evenly during the frying process. I don't know how to turn the spoon, so I worry about the vegetables not being cooked. Leaving it in the pot too long will cause the vegetables to become overcooked and not look good.”

"And if the stir-frying time is well controlled, the dishes will look better."

"besides…"

Huang Shengli:…

You said all my words. What did I say?

Huang Shengli could only nod: "Try it."

Qin Huai started to try.

One set, two sets, three sets...

Each set had different technical errors.

It’s easy to talk about it on paper, but difficult to do it in practice.

Qin Huai understood the truth, but he couldn't control his hands.

Qin Huai was just frying vegetables one after another. After cooking, the chef might be about to start work. There were many people passing by him, such as Huang Jia, Dong Shi, Dong Li, Wang Jun and other familiar faces. I pass by every two or three minutes.

It was very busy getting dishes and plates.

Huang Shengli didn't say anything. Every time Qin Huai cooked a dish, he nodded and signaled Qin Huai to continue.

Although Huang Shengli talked little, Qin Huai felt it was very effective. The more he stir-fried, the more he felt it. Compared with the first plate of green vegetables, which didn't look very good, Qin Huai felt that the vegetables behind him looked pretty good.

A few plates even look a little nifty.

Qin Huai happily played one game after another and couldn't stop playing.

Dong Shi couldn't hold back, grabbed his brother and asked: "Brother, how long did we fry the vegetables for?"

Dong Li said with an expressionless expression: "More than three months. Master said that I should first practice for three months to practice my skills."

Dong Shi looked at the food in the bucket with some confusion (there were too many fried vegetables that could not be filled and had to be poured into the bucket), and said, "Why do I think Qin Huai doesn't even need it for a week?"

Dong Li glanced calmly at Qin Huai, who was in full swing: "People are different, just accept your fate."

"It's a good thing that you are a closed disciple, otherwise master would have persuaded Qin Huai to change his career."

2-in-1

(End of chapter)