Chapter 256: Those Who Have Eaten Will Definitely Say It

Before going to bed, Qin Huai watched the video tutorial for four-joy tangyuan 5 times.

There wasn't much difference in the glutinous rice skin between the A-grade four-joy tangyuan and the four-joy tangyuan Qin Huai was currently making.

The requirement of tangyuan for glutinous rice skin was high, but it only reached a certain level. For tangyuan, the glutinous rice skin played more of a role in wrapping the filling and providing texture; as long as it was soft, glutinous, and not sticky to the teeth, it was considered a success.

Jing Lixiang's A-grade four-joy tangyuan was awesome in the production of the filling.

In terms of quality, the quality of Jing Lixiang's filling was far inferior to Qin Huai's. Because of the limitations of the era, whether it was meat filling, sesame sugar filling, red bean paste filling, or mixed-fruit filling, they were absolute luxury goods in Jing Lixiang's era and were rare items.

Rare items meant they were hard to find, and the quality couldn't be guaranteed.

This point of four-joy tangyuan was almost completely opposite to crab roe shumai. In the video tutorial for crab roe shumai, the crabs Jing Lixiang used were all big and plump, and the quality of the crab roe was so superior that it made Qin Huai click his tongue in wonder.

And in the filling of four-joy tangyuan, the raw materials Jing Lixiang could obtain were very ordinary. The quality of sesame was quite good, the quality of white sugar and brown sugar was somewhat worrying, and winter melon sugar and other preserved fruits didn't even need to be mentioned—they were all searched for everywhere, and could only guarantee that they weren't so bad that they couldn't be made into filling; nothing else could be guaranteed.

Using the worst ingredients to make the best taste could better reflect a chef's level.

Whether it was mixed-fruit filling, or seemingly simple meat filling, or sesame sugar filling and red bean paste filling that Qin Huai was relatively good at, they were all made to a new height in the video tutorial.

It made Qin Huai sigh after watching, it could still be made like this?!

Red bean paste filling could still be boiled like this!

Sesame sugar filling also had requirements when stirred quickly; it wasn't just blindly stirring quickly, it was good to finish stirring before the sugar syrup cooled, and being too forceful was easy to cause problems.

As for mixed-fruit filling, that didn't even need to be mentioned.

Zheng Da and Zheng Siyuan didn't need to argue anymore; the exclusive secret recipe for mixed-fruit filling belonging to their master's master was here!

There was no dispute about melon seeds and peanuts, melon seeds and almonds, walnuts and almonds in the mixed-fruit filling. The four-joy tangyuan at Gong Liang's birthday banquet seemed to have 4 flavors, but actually had a very large variety of flavors, because Jing Lixiang made a full 6 kinds of mixed-fruit fillings with different focuses.

He fooled around, but didn't completely fool around.

Mixed-fruit filling was originally changeable. Perhaps even a master as powerful as Master Jing was afraid that the taste of so many ingredients mixed together wouldn't be satisfactory, so he chose the real exhaustion method and directly made 6 kinds.

At the moment of the birthday banquet, Gong Liang might have tasted a little difference, but he wasn't an insider and didn't know clearly. Zheng Da could taste the difference, but he only ate two mixed-fruit filling tangyuan in total and didn't eat them.

Plus the passage of time and the beautification of memory, if Qin Huai hadn't touched out the recipe, who could have imagined that Master Jing actually made 6 kinds of mixed-fruit fillings with subtle differences that day?

After watching the video tutorial several times, Qin Huai felt he was simply terrifyingly strong.

This time it was really terrifyingly strong.

He really learned real skills from the video teaching of four-joy tangyuan, learned small tricks, and saw real recipes.

Tomorrow, he must give the Huang Ji crowd a big surprise!

In order to give the Huang Ji crowd a big surprise, Qin Huai got up very early the next day. The price of getting up early was that the dark circles under his eyes were a bit heavy.

He didn't sleep well last night, his head was full of four-joy tangyuan and stir-fried Chinese cabbage with meat, and he dreamed about it too. He stir-fried stir-fried Chinese cabbage with meat all night in his dream, and there was a mysterious chef next door who kept making four-joy tangyuan.

After waking up from the dream, Qin Huai couldn't help but sigh that if his game system could let him cook in his dream, he would definitely be able to progress rapidly, shock the industry, and become a generation of kitchen god.

Unfortunately, there was no such function.

When Qin Huai woke up, there was no movement in Qin Luo's room. Qin Huai could only wash up quickly lightly, then take a shallow look at the test paper Qin Luo finished on the table, and found that Qin Luo's attitude was good and she had finished it, so he left satisfied.

In the Huang Ji back kitchen, Gu Li was making ruyi rolls.

Seeing Qin Huai come, Gu Li didn't feel surprised. He was already accustomed to this mysterious work style of Master Qin—coming early when in a good mood, coming late when wanting to slack off, no matter when Master Qin came, he had his reasons.

Gu Li skillfully interrupted the production of ruyi rolls to make tea for Qin Huai, then walked to Qin Huai's side and asked: "Master Qin, is there anything I can help with?"

"Help prepare the ingredients for four-joy tangyuan. No, help me prepare the materials for making sesame sugar filling and red bean paste filling; I plan to make these two fillings first today," Qin Huai said.

Gu Li didn't doubt it, only assuming Qin Huai had just remembered that sesame sugar filling and red bean paste filling weren't enough. These two fillings were actually kept in the Huang Ji back kitchen all year round, but Qin Huai and Zheng Da, like everyone else, liked to use the fillings they made themselves when making dim sum.

Red bean paste filling and sesame sugar filling couldn't be counted as complicated fillings, but they needed a certain amount of placement time, usually made today and used tomorrow. These two fillings were a kind of basic skill for Gu Li, the introductory sweet filling for white-case chefs, and he was very skilled when preparing materials.

Qin Huai made sesame sugar filling first.

Speaking of which, the production of sesame sugar filling was very simple: it was to mash the stir-fried sesame, add an appropriate amount of white sugar and heat it, then pour in vegetable oil, a small amount of starch, and water, and stir frantically until it was in a viscous state, and it could be used after cooling.

The only difficulty was to control the dosage when adding water to ensure the viscosity. The specific amount of sesame and sugar depended on the sweetness required by the chef; different dim sum had different sweetness requirements for sesame sugar filling.

From the video tutorial last night, Qin Huai learned that the difficulty of sesame sugar filling didn't just lie in the dosage of water; the strength and speed when stirring were also difficulties.

The former made the sesame sugar filling not overturn, and the latter made the sesame sugar filling go to a higher level.

Soon, Qin Huai reached the stirring step.

Before, when making sesame sugar filling, to prevent the temperature from dropping and causing changes in the degree of adhesion, Qin Huai always stirred frantically at the maximum speed as much as possible.

Now that he had learned the truly useful new technique, Qin Huai started trying to control the stirring speed. As long as the dosage of water was controlled, adding warm water in small amounts and multiple times could effectively control the temperature.

Gu Li had originally returned to the front of the culinary station and started making ruyi rolls. Seeing that Qin Huai's stirring speed wasn't fast, and he was intentionally controlling the speed and closely observing the state of the sesame sugar filling as if testing something, he couldn't help but stop his movements again and watch Qin Huai make sesame sugar filling.

Trying the new method for the first time, Qin Huai adopted a production mode of small amounts and multiple times.

When Qin Huai finished the 2nd time and was about to start the 3rd time, Tan Weian and the remaining few Zhi Wei Ju chefs came to work.

Seeing Qin Huai come so early to make sesame sugar filling, Tan Weian didn't think much, thinking Qin Huai had run out of sesame sugar filling at home so he came early to make new ones—

Tan Weian knew that Qin Huai would go home to make four-joy tangyuan after work during this period, but he didn't know specifically which flavors he was making.

When Qin Huai finished the 2nd time and was about to start the 3rd time, Zheng Siyuan came.

Seeing Qin Huai actually making sesame sugar filling, Zheng Siyuan was a bit strange and asked: "Didn't you have quite a lot left from what you made last time? Why make new ones again?"

"Are you researching dim sum with sesame sugar filling recently?"

"No, this four-joy tangyuan hasn't been completely made yet. Now it's definitely continuing to research four-joy tangyuan while winning. I don't have so much leisure time to research other dim sum. I have carefully pondered four-joy tangyuan these two days and feel that I can't just stare at mixed-fruit filling. These four joys have 4 flavors; bean paste filling, sesame sugar filling, and meat filling can't be slack either."

"The sesame sugar filling made before was somewhat unsuitable for four-joy tangyuan, so I plan to make a batch of suitable ones today," Qin Huai said.

Hearing Qin Huai say this, Zheng Siyuan was very gratified and directly stepped forward to look at the 1st and 2nd batches Qin Huai made.

"It seems to be slightly more delicate than before," Zheng Siyuan expressed affirmation for the sesame sugar filling. "The texture will be better after the tangyuan are boiled. It was my negligence; I only stared at the mixed-fruit filling during this period and forgot that four-joy tangyuan doesn't only have this kind of filling."

"Shall I make it with you?" Zheng Siyuan proposed.

Qin Huai waved his hand to indicate no need: "I'll make it now. You go make wontons first; Did Luo Luo is coming over for breakfast this morning. If she comes over today and finds that there is neither chicken soup noodles, nor crepe wontons and bubble wontons, I'm afraid she will cry and go back to tutor."

Hearing Qin Huai say this, Zheng Siyuan instantly realized the importance of wontons and walked toward the culinary station to start kneading dough.

Just after pouring the flour, Zheng Siyuan looked at Qin Huai as if he had remembered something, somewhat hesitant to speak.

Although Zheng Siyuan didn't say a word, Qin Huai knew what he wanted to say. Zheng Siyuan wanted to eat longevity noodles.

Qin Huai felt that people's tastes were really very unusual. In terms of dim sum grading, the grade of fruit was definitely higher than longevity noodles; fruit was A-grade dim sum.

But Zheng Siyuan, as a professional white-case dim sum chef with normal taste and much better than the average person, if you let him choose, he would definitely choose longevity noodles.

Just love to eat.

Love to the point that Qin Huai couldn't figure out whether Zheng Siyuan loved eating noodles or loved drinking the high soup in the longevity noodles.

"I have to make filling this morning, there isn't so much time to make chicken soup noodles. How about this, I'll pull two bowls."

"No, three bowls, Did Luo Luo has to eat two bowls."

Zheng Siyuan nodded, satisfied, and continued to knead dough.

At 9 o'clock in the morning, Qin Luo successfully ate the rich Huang Ji breakfast, and the Huang Ji crowd finally saw Qin Luo, this legendary sister, and witnessed the sister's appetite.

Two bowls of chicken soup noodles, two bowls of wontons, a cage of xiaolongbao, a portion of ruyi rolls, a portion of rice cake.

After starting tutoring, Qin Luo's appetite was even bigger.

The child was still growing, and a big appetite was normal.

Dong Shi was stunned, pulling the unknown Zhi Wei Ju chef to mutter constantly, no wonder Qin Huai always said that the dim sum he made was for his sister; the sister's appetite was so big, one could see at a glance that she was a good hand at tasting dishes.

Of course, Qin Luo's appetite was just idle talk for the Huang Ji crowd during work. On this day, everyone continued to work as usual. Qin Huai used scattered time to finish the bean paste filling and sesame sugar filling needed for making four-joy tangyuan on the 2nd day.

This normal preparation didn't attract everyone's attention, only Huang Shengli praised Qin Huai a few times in the afternoon fire control teaching for his great progress, although there was no breakthrough, he made fewer mistakes.

In the practice of basic training, making fewer mistakes is the best embodiment of learning ability.

No one can soar into the sky, and no apprentice can possess 10 years of internal strength in one day. Progress is a slow accumulation process, and making fewer mistakes is the best embodiment of learning ability.

No one knew that Qin Huai was going to show off a big one to everyone on the 2nd day.

Early on the 2nd day, Qin Huai came to the kitchen early, just like yesterday.

Seeing Qin Huai come early for two consecutive days, Gu Li was a bit surprised, didn't show it on his face, put down the work in his hand as usual to make tea, and then helped Qin Huai.

Gu Li's help content today was to help Qin Huai cut meat.

Fresh meat filling tangyuan, having good meat filling is very important.

The meat filling must be tight, because it is pure meat filling, it can't be pure lean nor too fat, a little starch can be added to the meat, and the minced meat must be delicate, so that it tastes good.

When seasoning the filling, one must adhere to the principle of not adding too many seasonings. Although pork is a very good base material and is compatible with all seasonings, it can't add a bunch of seasonings, making it seem like the pork isn't fresh and adding a lot of ingredients to cover up the taste.

As the only savory tangyuan in this version of four-joy tangyuan, the fresh meat filling tangyuan must play a role in adjusting the balance, and must become a neutral referee in a bowl of four-joy tangyuan. Let the diners not be greasy because they have eaten three sweet-filled tangyuan in a row, and will not be disappointed because they have eaten three delicious sweet-filled tangyuan and suddenly eat a mediocre salty-filled tangyuan.

Gu Li was chopping meat filling, and Qin Huai was making mixed-fruit filling.

Of the 6 kinds of mixed-fruit filling in the video tutorial, Qin Huai had tried 4 kinds, and only planned to make these 4 kinds today, and the rest would be tried slowly.

One kind, two kinds...

Accompanied by the birth of one portion after another of mixed-fruit filling, the Zhi Wei Ju chefs led by Tan Weian came to work one after another.

Seeing Qin Huai making four-joy tangyuan, Tan Weian still didn't feel strange, looked at it casually a few times, and seeing that Qin Huai didn't seem to need his help, went to make dim sum.

Zheng Siyuan came when Qin Huai was making glutinous rice skin.

Seeing Qin Huai come so early again, Zheng Siyuan was very gratified, didn't ask much, looked at it a few times, and went to the culinary station to knead dough and make wontons.

Qin Huai started wrapping tangyuan.

Not the blind box style, but the standard style, divided into 4 different shapes.

One after another, batches of tangyuan were born in Qin Huai's hands.

"Is Zheng Siyuan free? Help me boil the tangyuan, boil the 4 kinds of fillings separately." Seeing that it was almost meal time, Qin Huai asked Zheng Siyuan for help.

If you want to maximize the quality and taste of tangyuan, the 4 kinds of fillings must be boiled separately.

Before Zheng Siyuan could answer, Dong Shi volunteered: "I'll do it, I'll do it!"

With Dong Shi's level, boiling tangyuan is definitely not a problem. Qin Huai safely handed the tangyuan to Dong Shi to boil, and continued to wrap the remaining tangyuan himself.

9 o'clock, Chen Huihong, Chen Huihui, and Qin Luo arrived at the kitchen door on time.

"Brother! Are the noodles ready? I have to tutor math in a while, I want to eat three bowls of noodles today!" Qin Luo stood at the kitchen door and frantically called her big brother.

Qin Huai glanced at the tangyuan in the pot.

The tangyuan in the pot were actually ready. Dong Shi had already turned off the heat and was looking for a bowl to prepare to scoop the tangyuan.

"There are no chicken soup noodles today, but there are freshly made four-joy tangyuan. You just eat two bowls, eating too much is not digestible."

"Freshly made? Great!" Qin Luo cheered.

Qin Huai felt that today's four-joy tangyuan was indeed worthy of Qin Luo's "Great."

【Four-Joy Tangyuan B+ grade】

Three-ingredient bun, I'm sorry. Before, you were the dim sum I was best at making with my own strength, but starting today, you are not.

I, Master Qin, have a new love again.

Four-joy tangyuan.

Delicious.

Although everyone hasn't eaten it yet.

But those who have eaten will definitely say it's good!

(End of chapter) ===== CHAPTER 257 =====