Chapter 154

After 8 o'clock in the morning, the staff of Huang Ji's kitchen arrived at their posts one after another.

It's not that Huang Ji adjusted the working hours, it's that everyone adjusted the meal time, all rushing to eat on an empty stomach.

When Huang Anyao arrived at 8:30, he thought he must be the first to arrive. Didn't expect that the kitchen was already noisy, almost everyone had a bowl of noodles.

The hand-rubbed noodles are very chewy, the noodle soup is the high soup that Huang Ji has prepared for many years, hung by Huang Shengli's second disciple Bao Xiong.

Qin Huai is not very familiar with Bao Xiong, and there is not much communication, the skill of hanging soup is considered good among Huang Shengli's disciples. There are not many high-soup dishes that need to use high soup in Huang Ji restaurant's dishes, and the requirements for high soup are not high, so the cumbersome work of hanging high soup does not need head chef Huang Jia to do it himself.

If there are dishes that really have very high requirements for high soup, Huang Jia or Huang Shengli will hang the soup separately in advance.

But even so, the soup hung by Bao Xiong is far superior to Qin Huai, which can be seen from the grade of longevity noodles.

【Longevity Noodles B- Grade】

Before, Qin Huai used the high soup hung by Zheng Da to make longevity noodles, and the highest he made was C+ grade. B- and C+ seem to be only one small grade distance, but the difference between B grade and C grade is a qualitative difference itself.

Qin Huai himself is not very clear, whether this B- grade longevity noodles is because Bao Xiong's high soup is hung well, and the soup pulled up the grade. Or he has practiced heat control hard during this period, heat control rose from primary to intermediate, had progress in grade, and heat control pulled up the grade.

It is not difficult to see from the video tutorial and the reason for the rollover of longevity noodles in the dish details, heat control is an important factor in determining the grade of longevity noodles.

This important factor is not only reflected in hanging soup, but also reflected in cooking noodles.

The longevity noodles that could have soared to S grade originally, just because they were not cooked well, rolled over into A grade.

In order to consolidate, every bowl of longevity noodles was cooked by Qin Huai himself. Unlike Zheng Siyuan's wontons, which are self-service, you can make whatever you want to add, everyone is a chef, and the level of cooking wontons is definitely not bad.

Basically everyone in the kitchen is eating noodles.

Only after eating noodles go to cook wontons.

No way, who told Qin Huai to make new things again.

If when Qin Huai said he knew more than 120 types of pastries at the welcome banquet on the first night, some people were shocked and still disapproved, feeling that there must be many making up the number among these 120 types of pastries.

After all, pastries, changing the filling can be said to be new pastries. A small crab-shell-yellow has six or seven different fillings, and it is not impossible to make up 120 types using this method.

But today, no one will question it anymore.

Too comprehensive, Qin Huai is really too comprehensive as a breakfast chef.

Steamed buns are awesome, baozi are awesome, dumplings are awesome, even noodles are so awesome!

The key is that this is not the kind of noodles with rich vegetable codes, looking at 18 different ingredients at first glance, arranged full and flashy. This is just a simple chicken soup noodle made by hand rubbing, with chicken soup as the base and shiitake mushrooms paired with green vegetables as the vegetable code.

The simpler the pastry, the more you can taste the level.

Not to mention chicken soup noodles, Huang Ji's staff have not eaten less.

A few years ago, when Huang Shengli was still a front-line head chef, Huang Ji's kitchen was busy like fighting every day. Sometimes when they were too busy, no one had time, taking the remaining high soup to cook a big pot of chicken soup noodles, paired with some small dishes, fooling around is also a rich staff meal.

It is because they have eaten, have a comparison, that everyone deeply realized that Qin Huai's pastry level is really good.

The soup is the same soup, the technique of cooking noodles is not even as good as most people present, but it is delicious.

The noodles rubbed by hand are awesome.

Huang Anyao held a bowl of longevity noodles that had just come out of the pot, found a small stool in the corner and sat down without any face, and after half a bowl of noodles went into his stomach, he remembered whether he should add some small dishes.

Huang Anyao glanced, radish dried, kimchi, pickles, mustard, sour beans.

Forget it, they don't deserve it.

Huang Anyao drank two mouthfuls of noodle soup and continued to lower his head to eat noodles.

After the breakfast supply time ended, Qin Huai started to make steamed buns normally. Kneading dough, leavening dough, rubbing, secondary fermentation, step by step.

On this assembly line named Huang Ji Pastry, the most excellent assembly line chef is orderly, completely without the panic and tension of yesterday.

Assembly line Chef Qin has discovered that panic and tension are useless.

Can't finish, simply can't finish.

Getting off work on time is what he should do.

When Qin Huai made pastries, Huang Jia had been secretly observing him, and seeing that Qin Huai adapted so quickly, he felt a little relieved.

Although Huang Shengli didn't blame him yesterday, he did ask why Qin Huai had so many types of pastries. Huang Jia knew it was his mistake, Qin Huai didn't know, or even if he knew he didn't care, it was Qin Huai's business, but he also had to show his due attitude of apology.

Huang Jia decided to make a big one for Qin Huai's staff meal at noon these days.

Huang Jia didn't fully learn the essence of Huang Shengli's signature three-set duck and dismantled silver carp head, and sizzling eel paste was only not bad and not amazing, but Huang Jia had his own signature dishes.

Huaiyang cuisine has a famous three-head banquet, one of the important signs of people pursuing flavor and characteristics from eating full to eating well.

Two dishes in the three-head banquet, Qin Huai had already eaten at the welcome banquet, crab powder lion head and dismantled silver carp head.

The dish Qin Huai hadn't eaten was also one of Huang Ji's signatures, and it was still on the menu and hadn't been taken off.

Braised whole pig head.

This is the signature dish that Huang Jia learned the most precisely, made the best, and is currently the most presentable signature dish at Huang Ji when Huang Shengli cannot cook normally.

As a signature dish, braised whole pig head cannot be ordered on the spot, it must be booked in advance.

It's not that Huang Ji is expensive, mainly because this dish cannot be made on the spot, and the preliminary preparation process is too troublesome. The price of the dish is here, it is impossible to prepare it in advance and wait for customers to order it.

And this kind of big dish, which is obviously used to entertain distinguished guests, is usually booked by customers in the private room in the evening, and few people book it during the weekday noon period, so Qin Huai didn't see Huang Jia preparing it yesterday morning.

Now, seeing Huang Jia holding a flamethrower and burning a big pig head, spraying a white pig head into a sparrow black, Qin Huai couldn't help but stretch his neck to look at Huang Jia, his eyes full of pig head, and kneading dough was completely muscle memory.

Huang Anyao was ready to slip away after eating breakfast, seeing Huang Jia take out the pig head, he hurriedly took his mobile phone to flip through today's booking list. Finding that no one booked braised whole pig head at noon, he instantly understood who this pig head was made for, and decided to stay for another morning, until eating staff meal at noon.

Seeing Qin Huai stretching his neck to look, Huang Anyao also very thoughtfully leaned to Qin Huai's side to explain.

"Huang Jia is going to make braised whole pig head, this is his signature dish, 2888 a dish, must be booked in advance. Near the New Year, especially on New Year's Eve, they are all booked full."

Qin Huai was shocked: "So expensive!"

"This is still considered cheap, my father can also make this dish. More than ten years ago, Huang Jia's skills hadn't been practiced at home, and this dish was already this price when my father made it, if my father came to make it now, it would definitely be more than this price."

In an instant, Qin Huai suddenly had a clear understanding of the revenue of Huang Ji in its glorious years.

Really making money, this kind of top-tier awesome savory restaurant is really making money.

No wonder Zheng Da felt that pastries had no future and couldn't earn money, and ran to go into business.

"Is this dish very troublesome?" Qin Huai glanced at the state of the dough, felt it was okay, stopped, the helper next to him immediately replaced a basin of new flour and served a few bowls of clear water.

"Troublesome." Huang Anyao pointed to Huang Jia who was scraping the black film on the pig head, "Now this is the first step, later the pig face must be put into the pot, boiled with yellow wine, green onion segments, ginger for half an hour to remove the fishy smell."

Huang Anyao counted the steps with his fingers: "The second step is to stir-fry sugar color, add red yeast rice water to color, this step is very important, must be colored like this to finally burn a big pig face that is sauce red and oily."

"Then it is to put spices to stew."

"First high heat, 10 minutes to color, then low heat to stew for 3-4 hours, cooking the pig head meat as soft as tofu."

"Under normal circumstances, it is to stew for 6 hours, but isn't there a pressure cooker now? The time can be shortened a lot."

"The last step is difficult, deboning the pig head. I remember my father said that this pig head is best to debone when it is hot just out of the pot, otherwise it will be difficult to debone when the pig head is cold. The pig face after deboning must still be able to see the appearance of the pig face, and then pour the marinade when stewing and steaming in the pot for an hour."

"Finally, boil the marinade when stewing until thick, and pour it on the pig face after the pig face comes out of the pot, and place a circle of blanched green vegetables, carrots and other vegetables around the pig face to set the shape, the marinade is poured, and the green vegetables are delicious!"

Huang Anyao smacked his lips as he spoke.

"I haven't eaten it for more than half a year, the last time I ate it was when my father made it during the New Year."

Qin Huai:...

How come you, the young proprietor, haven't eaten anything?

Is there no face of the young proprietor at all?

Qin Huai continued to knead the dough with muscle memory, glanced at the pig head that had been cleaned and put into the pot to boil, roughly calculated the time, and found that it seemed a bit wrong.

"According to what you just said, a braised whole pig head takes at least five or six hours from processing to coming out of the pot. Huang Jia started making it after 8 o'clock, normally it should wait until one or two o'clock at noon to come out of the pot, isn't Huang Ji getting off work and eating after one o'clock?"

Huang Anyao:...

Why is your focus so strange?

Why do you catch blind spots so accurately?

Huang Anyao stammered for a long time, and finally squeezed out a sentence: "I don't know very well, I don't care much about the restaurant's affairs."

This sentence convinced Qin Huai, the pig head was in the pot and there was nothing to see, Huang Jia also went to deal with other ingredients, Qin Huai continued to knead the dough seriously.

When cooking longevity noodles in the morning, Dong Shi had already finished gossiping with him, Qin Huai left before the evening business started yesterday, didn't see or hear the wailing of customers who came to grab pastries.

There are not many customers who have time to come to Huang Ji for dinner on weekdays, even if there are, they are basically retired people like Qian Zhongheng.

But the retired grandpa's pension is limited, it is impossible to eat every day, usually only luxurious once or twice a month.

Those who can afford it are also busy with ten thousand things, it is impossible to put down the work at hand and come to Huang Ji at noon just to eat Zheng Da's pastries.

Of course, if Huang Shengli suddenly gives everyone a surprise, and a complete three-head banquet suddenly drops at noon on a weekday, and there is no limit to the number of people, then there are still many bosses who are busy with ten thousand things willing to abandon the unimportant work at hand and rush over to eat a meal.

Many people come in the evening.

Then they heard the bad news they least wanted to hear.

The pastry chef doesn't go to work in the evening.

Fermented rice steamed buns, five-ding bao, crab-shell-yellow, four-joy dumplings, dream-fulfilling shaobing that sold explosively at noon are all gone in the evening.

Even Chen Pi tea is gone.

1314 portions were all sold out at noon.

However, among a pile of bad news, there is a negligible piece of good news, although the pastry chef doesn't go to work in the evening, he left some new pastries for customers to sell in the evening - mung bean cake and jujube paste yam cake.

The familiar Master Zheng Siyuan also left some old pastries for customers - fresh meat mooncakes.

In order to comfort a group of regular customers, Huang Shengli personally came forward to explain. First clarify the rumor that the pastry chef at noon is Zheng Da, then announce Qin Huai's working hours, and finally indicate that Qin Huai and Zheng Siyuan will be fixed at Huang Ji during this period, everyone doesn't need to worry about eating the last meal without the next, excessive purchasing, every day at noon, can eat the freshest. Without Qin Huai knowing, his name has spread throughout Huang Ji's regular customer circle.

Although most of Huang Ji's regular customers don't know who Qin Huai is, nor have they eaten the pastries he made, but Qin Huai and Zheng Siyuan's names appeared together, and everyone had a rough estimate of Qin Huai's skills and level.

The diners are very enthusiastic.

The response was very intense.

Things are expensive because they are rare, Huang Ji hasn't had a pastry chef for three years, now one came who was personally certified by Huang Shengli, Zheng Siyuan's fresh meat mooncakes are no longer banquet drops, becoming a daily resident, everyone of course wants to come to Huang Ji to support and taste the pastries.

The bitter days of going to Huang Ji to eat, wanting to eat pastries and having to call errands to buy at Zheng Siyuan's pastry shop, letting errands squat for mooncakes to come out of the pot are gone forever.

Now it's a good day to order whenever you want to eat!

Huang Ji sells pastries!

Not only are there fresh meat mooncakes that everyone loves to eat, but also many new pastries!

In order to prove that what he said was true, Dong Shi directly took out his mobile phone and showed Qin Huai the circle of friends that many regular customers posted when he brushed the circle of friends last night, promoting Huang Ji's new pastry chef.

Qin Huai looked.

He knew that there must be a hard battle to fight at noon today.

But it doesn't matter, he is no longer the novice who put 6 types of pastries on the market in one noon yesterday.

He is now like Zheng Siyuan, selling only two types at noon, an old fried dough stick that loves to buy or not.

Qin Huai also looked at the full steamed buns waiting to be steamed, feeling very at ease in his heart.

Eleven o'clock, Qin Huai started to color the noodle fruits.

Zheng Siyuan helped Qin Huai adjust the filling, knowing that Qin Huai was going to make 6 apple noodle fruits, Zheng Siyuan originally intended to help him make two, but Qin Huai kneaded dough all morning, made steamed buns and shaobing all morning, felt that he really needed to pinch 6 noodle fruits to relax, and declined Zheng Siyuan's help.

Saying this might be a little outrageous, but Qin Huai felt that making apple noodle fruits is a very relaxing process.

Very easy, very simple, there is no pressure at all.

Recently, only when Qin Huai makes apple noodle fruits can he find the happiness of self-taught in previous years.

Heat control, finger techniques, all need to be learned and practiced, but only making apple noodle fruits is the same as kneading dough, Qin Huai feels as if he was born to know it.

Maybe this is the feeling.

Qin Huai himself is also difficult to explain why he only pinches apple noodle fruits well, other noodle fruits are also a mess, and he himself doesn't like eating apples very much.

He wants to apologize to the pineapple he pinched that he loves to eat most.

Qin Huai hummed happily, making noodle fruits to relax, not knowing that the people on the side were about to stare out.

Huang Jia was stunned.

Huang Jia felt that after yesterday and this morning, he had understood Qin Huai's style of making pastries.

Simple and unadorned breakfast chef style.

This style combined with Qin Huai's resume is very easy to understand and accept.

Although Qin Huai's technology is awesome, he is from a wild path and has no knowledge, he has been making breakfast for many years, and now he is also making breakfast, always struggling on the road of making breakfast.

Huang Jia tasted two pieces of mung bean cake and jujube paste yam cake made by Qin Huai yesterday afternoon, the mung bean cake is indeed very good, very characteristic, a little sweet but not greasy.

Jujube paste yam cake is relatively average, although it is also above the level, better than 95% of the jujube paste yam cakes on the market, but far inferior to what Zheng Siyuan made.

Compared with Qin Huai's other pastries, it is not amazing.

Combined with what he saw and heard, Huang Jia analyzed that Qin Huai should specialize in affordable pastries, and must not understand or be good at truly high-end pastry pastries, or even know or have seen them.

From a wild path, it is normal not to know high-end ones.

Huang Jia even pondered in his heart after going back last night, flipped through the address book to see if there were any suitable pastry chefs in the list who could be called to communicate with Qin Huai.

He knows several pastry chefs from Zhi Wei Ju, who are very good at making flashy high-end pastries.

Not to mention whether it is delicious, anyway, it is very high-end, very flashy.

As a result, now...

Huang Jia:?

??

???

What is Qin Huai doing? Did he see it wrong?! Did his eyes not flower?!!

Noodle fruit?!!!

Apple noodle fruit!

Looks lifelike, fake and real, just looking at the appearance, the technical level is absolutely very qualified, very in place, apple noodle fruit produced by a famous master.

No, what kind of steamed buns are you making with this technology?

Which good family's high-end pastry chef who can make noodle fruits, makes steamed buns, baozi, dumplings, shaobing in the community canteen every day!

Huang Jia finally understood why Qin Huai and Zheng Siyuan played so well.

These two people are basically the same kind of people.

One loves to open a pastry shop at the entrance of a residential area.

One loves to make breakfast in the community canteen.

It turns out that the end of pastries is the entrance of the residential area.

Huang Jia realized.

Among the people who saw Qin Huai making apple noodle fruits, not only Huang Jia was full of question marks, but Huang Anyao, who was sitting in the corner playing with his mobile phone on a small stool, was also full of question marks.

As the young proprietor of Huang Ji, although Huang Anyao's food has not been very good in the past two years, it does not mean he has no knowledge.

He has eaten noodle fruits.

He ate it at Zhi Wei Ju several years ago, made by the master of Zhi Wei Ju.

Huang Anyao also remembers that it was a culinary exchange meeting, Zheng Da didn't have time to go, Zheng Siyuan didn't want to go, and finally grabbed the strong man and grabbed Huang Anyao, he represented Zheng Da to go.

Since then, Huang Anyao has loved to go to culinary exchange meetings, although he doesn't know culinary skills and doesn't like to communicate, he just loves to hold this meeting.

Huang Anyao smacked his lips.

His good memory reminded him of the taste of the noodle fruits he ate last time.

The last time he ate was mangosteen, mango and chocolate.

Delicious.

Huang Anyao stared at the apple noodle fruit, his eyes full of longing.

He hadn't eaten apple ones yet.

Huang Anyao moved.

"Qin Huai." Huang Anyao was full of smiles, smiling a little awkwardly, "Is this noodle fruit..."

"I have a friend who helped me before, coming to Huang Ji to eat at noon today, I made an appointment with him to let him sit at table 6, he also booked in the morning, this is specifically made for him." Qin Huai explained, "What time is it?"

Huang Anyao looked at his phone: "Almost 11 o'clock."

"Can you do me a favor, go out and take a look in 20 minutes, see if my friend has arrived. They are a family, a family of 5, 4 adults and 1 child."

"Small matter, no problem." Huang Anyao agreed, and looked at the apple noodle fruits that Qin Huai had already brushed, looking more realistic up close.

It's a pity that this is someone else's, and it hasn't been steamed in the cage, otherwise Huang Anyao would want to reach out and touch it to feel the feel.

Huang Anyao swallowed a mouthful of saliva nervously, he was always very nervous and guilty when asking for help or making requests he felt were unreasonable, and asked: "That... Qin Huai, I... I... I haven't eaten apple noodle fruits, can you make me one later?"

Qin Huai nodded calmly: "Okay, it just so happens that there is still leftover dough for making noodle fruits, let me see... are three enough?"

"I will tell Zheng Siyuan later, let him help me make more filling, the filling is used up."

"Enough enough enough!" Huang Anyao nodded repeatedly, moved to the point that tears were about to flow from the corners of his mouth.

Qin Huai is really a good person!

Can he risk being beaten to death by his father and spend 3/4 of the shares to keep Qin Huai?

Huang Ji cannot be without Qin Huai!

Qin Huai asked Zheng Siyuan loudly: "Siyuan, do you want to eat?"

Zheng Siyuan shook his head: "Don't eat."

"I'm waiting to eat pig head at noon."

"Ah?" Qin Huai was stunned, "Are we eating pig head meat at noon today? I like eating it very much, is there braised pig ears, I love eating braised pig ears most."

"You won't love it so much when it's noon." Zheng Siyuan said, "There are pig ears, but it might not be the kind you understand."

Qin Huai:?

"Oh right." Zheng Siyuan pointed to the number of fresh meat mooncakes, "If you are willing to make a few more, it is best to make two for Huang Jia."

"Also." Qin Huai felt it made sense, "He specially cooked such a rich staff meal for us yesterday noon, it should be thanked properly."

Zheng Siyuan glanced at the extra-large pressure cooker specially customized by Huang Ji.

The rich one is still behind.

Zheng Siyuan thought.

Two-in-one, over

(End of chapter)