Abnormal Food Article

Chapter 53 Master Zheng dropped randomly (please vote for me!)

After the business hours at noon, Qin Huai and Zheng Da finalized the time for the afternoon video call on WeChat. They first made the buckwheat steamed buns that Chen Huihui wanted to eat, and then started making sophora steamed buns at 2:30.

In order to make this video exchange smoother, Qin Huai sent Qin Luo, who has the best video shooting skills, the best p-photo skills, and the best ability to zoom in to take close-ups, as the photographer.

"Master Zheng, can you take a look at this perspective?" Qin Huai waved his hand at the phone camera, "I'm not sure. Can I see everything on the stage?"

"Okay, the camera can be closer." Zheng Da said.

Qin Luo took two more steps forward.

"Okay, okay, this distance is particularly good." Zheng Da's voice came from the phone again.

Qin Luo held up the mobile phone and looked at Qin Huai as if asking for help: "Brother, you Sophora japonica steamed buns are so slow, I won't have to hold this mobile phone for two or three hours, right?"

"Come on, I believe you can do it. Tomorrow our canteen will temporarily take off the shelves of hand-made lemon tea for one day, and I will make you Sixi Dumplings." Qin Huai encouraged.

Qin Luo suddenly became energetic and immediately said that just two or three hours was nothing. She spent more than this time making lemons with bare hands every day in the past few days.

Why is Qin Luo working so **** lemons these days? Just to exercise the hand muscles, enhance hand strength, and lift the phone better today!

Qin Luo held up his mobile phone with bright eyes.

"This is the fresh sophora nectar produced this year." Qin Huai showed the honey jar to the camera, scooped out a few spoons of it and dissolved it with warm water. "The amount of honey used to ferment the dough must be small. After this period of time, After trying it, I judge it to be roughly this amount.”

Zheng Da on the other end of the phone nodded involuntarily.

"This noodle is unsifted gray flour that my grandfather asked someone to grind in the countryside, mixed with a small amount of buckwheat flour."

Qin Luo gave Hui Mian and Buckwheat Noodles a close-up.

"Now I'm going to start kneading the dough."

Qin Luo quickly turned the camera to Qin Huai's hands, and adjusted the angle from time to time to ensure that Zheng Da on the other end of the phone could see the movements of his hands from all angles.

This is how a unique video consultation begins.

Qin Huai was talking most of the time, asking his own questions while talking, such as -

"The biggest problem I'm facing now is that honey fermentation can be successful, but I can't get very ideal results. I think the problem lies not only in the fermentation process, but also in many other aspects. For example, when kneading the dough, use cold water to knead the dough. , but I don’t know how to control the temperature of the cold water. Should I use cold water at room temperature in summer or add additional ice cubes to make the water temperature drop? Master Zheng, have you done any research on this?”

Zheng Da replied: "The temperature of water generally depends on the room temperature of the day. Hot water is cold on a cold day and hot on a cool day. There is no prescribed range. It mainly depends on your own feelings."

Another example -

"Look at my kneading process, are there any obvious problems?"

Zheng Da replied: "The technology is very good, fast and efficient, the dough is smooth and elastic, and Sanguang is perfect. However, your dough is made of gray flour mixed with buckwheat flour. I feel that you knead it a little too soft and hard. Wouldn’t it be better if it were softer? Don’t use brute force, use skill.”

Qin Huai replied: "I have tried softer ones, but the dough-raising effect is not very good."

Zheng Da: "Really? What about the harder one?"

"Worse."

"This really needs to be studied. In theory, it would be better to be softer."

Qin Luo, who was holding up his mobile phone to take pictures, felt that these two people talked a lot of nonsense.

Che Luglu talked back and forth.

Zheng Da asked if this is okay? Qin Huai said no.

Zheng Da asked again if that would work? Qin Huai said it was impossible.

Zheng Da sighed and said: Oh, it turns out it doesn't work, so I don't know what to do. Let me think about what to do. Qin Huai said: Okay, thank you for your hard work, I am also thinking about this issue.

After three hours, there was no solution at all, but there was a lot of chatting. Zheng Dalian even knew where the Yunzhong Canteen was located, what its signature dishes were, which snacks were the most popular, and Qin Huai's sister Qin Luo was the one holding up her cell phone to take pictures.

Qin Huai's side is not bad either. He knows everything about Zheng Da's family situation. Zheng Da had a son and a daughter. His son Zheng Siyuan inherited his skills and opened a pastry shop. There was also a senior brother named Huang who opened a restaurant in Suzhou.

While waiting for the Sophora japonica steamed buns to be steamed, the two chatted happily. Zheng Da even patted his thigh and immediately said that Qin Luo had worked **** his mobile phone. Uncle Zheng called the factory to deliver goods at night and sent dozens of boxes of different kinds of snacks to Qin Luo. Qin Luo was treated as a snack.

For the sake of dozens of boxes of snacks, Qin Luo conscientiously held up his mobile phone to ensure that the chat between the two could proceed smoothly.

"Xiao Qin, your basic skills are very good in Bai An. How old are you when you started learning boy skills?" After a few hours, Zheng Da and Qin Huai spoke in a much more cordial tone.

Qin Huai thought for a while: "Second grade of elementary school...about 6 years old. I go to school early."

Zheng Da nodded happily: "It's not too late. It seems that your family attaches great importance to it. My son is a few years older than you. He started practicing when he was more than 5 years old, but you are better at this skill than him, whether it is rubbing or kneading." His movements and control of time are both better than his.”

"I will push my son's WeChat to you later. You two can communicate more on WeChat."

After getting another WeChat message from a colleague, Qin Huai was naturally willing and nodded: "Thank you, Master Zheng. Your son is also..."

"Similar to you, I also opened a small shop and worked as a pastry chef. Hey, Siyuan's shop is also opened at the entrance of the community, which is quite a coincidence."

Zheng Da said, feeling that it was fate. He sat up straight and started to care about Qin Huai's other situation: "Xiao Qin, are you in love?"

Qin Huai:?

Qin Huai shook his head: "No."

Zheng Da clicked his tongue: "Why are you so young now, and so is my son. But you are still young and don't be impatient. My son is 29 and a serious person, but he still has no interest in finding a partner. I’m really worried.”

Qin Huai comforted: "Master Zheng, you don't have to worry too much. Finding a partner should be done naturally. Finding the right one is the most important thing. Don't rush it."

Zheng Dadun felt relieved and said movedly: "Why don't you call me Master Zheng? I'm a stranger, so just call me Uncle Zheng!"

Just as he was talking, the Sophora japonica steamed buns in the steamer were about to be taken out of the pot.

Qin Huai has already seen it.

【Sophora japonica steamed buns C-level】

Maybe it was because I was distracted while talking while making it, but this time the Sophora Flower Buns didn’t even have a C grade, they were directly C-.

Qin Huai opened the steamer lid, and in the steaming heat, Qin Luo wiped the lens frantically to ensure that Zheng Da could see the Sophora japonica steamed buns clearly.

"It really doesn't look good." Zheng Da sighed, with some doubts at the same time, "It shouldn't be. Xiao Qin, your craftsmanship is very good. The steamed buns shouldn't look like this."

"This is why I have been confused." Qin Huai said, "According to the formula and the description in the formula I saw, the successful version of Sophora japonica steamed buns should be very amazing."

"The surface is as smooth as a pure fine-grain steamed bun, with no pores. The taste is slightly sweet with a hint of acacia nectar. The texture is soft, and because it is mixed with buckwheat flour, it can taste a bit tougher than buckwheat."

“At the same time, the steamed buns need to be elastic.”

"But these are far different from the finished products I made."

Zheng Da was silent for a rare moment. "Xiao Qin, to be honest with you, Uncle Zheng, I've only heard of the Sophora japonica steamed buns you mentioned. But I believe they do exist. But just looking at the steps you just did, I can't tell you the truth. Something went terribly wrong.”

"Well, if you don't mind, send me the specific location and I'll go there tomorrow."

"Looking at it on my phone, I still feel like it's almost gone, so I'll watch it on the spot to see if I can find a solution."

Qin Huai was really surprised when he heard Zheng Da say that he wanted to come over in person. Although the two had just had a good chat, it was still the first day they met, and they were introduced through an intermediary.

To be honest, Qin Huai and Zheng Da are not as close as the office workers who come to Yunzhong Canteen every day to grab steamed buns.

Just because he couldn't find a solution after watching the video, he had to go all the way. Zheng Da's enthusiasm was no less than that of Chen Huihong!

"Is it too troublesome for you?" Qin Huai blurted out.

"No trouble." Zheng Da waved his hand, "I have nothing to do anyway. It's not like my Siyuan family who also owns a pastry shop. I make and sell snacks every day. I basically don't need to take care of my factory. I just check the accounts regularly."

"I haven't seen such an interesting thing for a long time. Xiao Qin, please send me the address and I will arrive tomorrow."

"It just so happens that I also have a taste of your sophora flower steamed buns that I don't know what's wrong with them."

The video call ends.

Qin Luo put down his cell phone, shook his arm that had been sore and numb for a long time, and asked, "Brother, is Uncle Zheng really coming tomorrow?"

As soon as dozens of boxes of snacks came out, Qin Luo called out to Uncle Zheng.

"Probably." Qin Huai was not very sure. Maybe it was just like what Zheng Da said. He had money, leisure and time. It was not strange for him to make a special trip on a whim when something interesting happened.

There are a lot of wealthy and free adults in Yunzhong Community. Just look at Luo Jun and you will know that his hobby is ordering takeout under his real name and giving negative reviews. You just can't understand it.

What Qin Huai didn't expect was that Zheng Da not only really came the next day, but also came very early.

10 a.m. is one of the most leisurely times of the day in Yunzhong Canteen.

At this time, the three-ding buns, five-ding buns and fermented steamed buns have been sold out. Qin Congwen and Zhao Rong went back to take a lunch break after work. Qin Huai's snacks are still being made. The red table chefs have just arrived to start preparing dishes. The waiters are still We can fish and chat for a while longer.

In the cafeteria, except for a few idle and bored adults, sitting in the lobby on the first floor chatting and waiting for the snacks to come out, there are also convenience store owners who insist on wearing masks and sneaking into the cafeteria to see what snacks are randomly dropped today in the summer.

Today Qinhuai made honey sandao, Dingsheng cake, jujube yam cake, donkey rolling and purple rice cake.

Regulars who often come here to buy dim sum know that donkey rolling is a classic dim sum.

There was no way Qin Huai could make Qin Luo's dumplings today, so he had to be lazy and roll around to make up for it.

Among all the dim sum made by Qinhuai cuisine, Sixi dumplings are the most complicated.

The dim sum diners on the first floor didn’t know yet that their beloved Master Xiao Qin was secretly turning on a small stove for his sister in the back kitchen.

The Sixi dumplings have started to be steamed.

Qin Luo gnawed the donkey and rolled around, squatting beside the steamer and waiting. He almost laughed out loud thinking that not only would he not have to make hand-made lemon tea today, but he would also have a separate small stove to eat it.

At this moment, a middle-aged man who was slightly overweight and worth a lot of money could be seen at first glance, and the aura of money hit his face and he opened the door and walked in.

"Excuse me, is Master Qin Huai here?" the man asked.

Xu Tuqiang, who was sitting at the door chatting and bragging, glanced at the middle-aged man.

Versace's jacket, Valentino's inner layer, Givenchy's trousers, Lang Danzi's shoes, LV socks, Balenciaga sunglasses, nothing on the whole body goes with it.

Xu Tuqiang took one look at the Givenchy suit he was wearing and felt that he had lost.

"Master Xiao Qin is in the kitchen, do you have anything to do with him?" Xu Tuqiang asked. As soon as he finished speaking, Qin Huai walked out of the kitchen quickly.

"Uncle Zheng, you came so early and why didn't you say anything on WeChat?" Qin Huai said with a smile.

Zheng Da loudly said loudly: "The dim sum chef is the busiest in the morning, so asking you to pick me up won't delay things. But your shop is quite big. When you were doing the video yesterday, I thought it was just because of the size of the kitchen. Much better than my son’s pastry shop.”

"This is a canteen. Brother Zheng runs a special pastry shop. It's different."

"Yesterday I pushed Siyuan's WeChat account to you, have you added it?"

"Added." Qin Huai said.

"Let's go into the kitchen...Do you want to change clothes when you enter the kitchen? Give me a change and let me see what this Sophora japonica steamed bun is all about." After Zheng Da said that, he started to look for the changing room.

Qin Huai went to find clothes for Zheng Da. While searching, he said, "Uncle Zheng, I may not be able to make it now. I haven't finished making the snacks on hand."

"I'll help you do whatever it takes!" Zheng Da spoke confidently, "What snacks are you having today?"

"Misandao, Dingsheng cake, jujube paste and yam cake, donkey rolling and purple rice cake, donkey rolling is ready."

Zheng Da:…

Xiao Qin's learning is quite complex.

He hasn't done the Mi Sandao for many years. If he overturns, wouldn't he ruin his reputation for the rest of his life?

"Are all kinds of ingredients available in the kitchen?" Zheng Da asked.

"Yes." Qin Huai nodded.

"As long as you have it, Uncle Zheng will make a few batches of his specialty for you, so you can try Uncle Zheng's craftsmanship!"

"I'm not bragging to you. My fresh meat mooncakes, shortcakes, Dingsheng cakes, cloud cakes, flower cakes, Bazhen cakes, Qiaoguo, and lard hibiscus cakes were all the best in Gusu! Back then, When I was working in a state-owned restaurant, it was hard to find and there were long queues to buy it!" Zheng Da boasted with great enthusiasm.

"Come on, let me show you my skills!"

Zheng Da took the clothes from Qin Huai and went to the dressing room to change.

The uncle next to Xu Tuqiang stared at Zheng Da entering the dressing room. He was a little confused about the situation. He tilted his head and asked Xu Tuqiang: "Old Xu, what's going on? Who is this person? He's from Suzhou... Mr. Wang Root’s friend?”

Xu Tuqiang was not sure, so he thought for a while and said, "Wang Laogen was really mysterious some time ago. He said he was looking for some old master from Gusu. It was probably Wang Laogen who found him."

"Could he be the new dim sum chef in the cafeteria? Isn't Master Xiao Qin hiring? Come and apply."

Others exclaimed: "You are so rich and you still come to apply for the job."

"Who knows, Wang Laogen is so rich and still stings."

This chapter is two in one~

(End of chapter)