The minced meat is wrapped in carrot puree and stir-fried in a pot with diced bamboo shoots and diced mushrooms. The oil is stir-fried and wrapped around the diced bamboo shoots and diced mushrooms. The bright color looks very nice from a distance.

There are no seasonings added, but the aroma is very rich. The most original meat aroma permeates the air, and you can faintly smell the sweetness of carrots.

As time goes by, the fillings in the pot are stir-fried to the best state. The color is just right, the aroma is just right, the heat is just right, not fat and not dry. It is so perfect that it can be photographed on the spot and included in a textbook.

The above are all Qin Huai's imagination of the content of this teaching, as well as what he dreamed about last night.

The actual teaching process is——

Qin Huai waved the spatula, feeling that the moment his hand held the spatula, he might have received a debuff.

This hand is not very easy to control.

The stuffing in the pot is even more unruly.

The stir-fried oil is not very easy to control.

What's going on with your minced meat, mashed carrots, diced bamboo shoots and diced shiitake mushrooms? Why do you have your own ideas? Why don't you just follow the instructions of the spatula and stir them properly?

Especially you carrot puree, you have nothing to do to break away from the big army, you and the minced meat are hugging each other!

Judging from the results, the stuffing is cooked.

But what Qin Huai wants is not familiarity.

What he wants is the perfect filling that almost glows with the golden light of Xiaodangjia's golden egg fried rice in his dream.

Unfortunately, the intermediate heat is destined to fail to make golden egg fried rice.

You can't cook the perfect filling either.

Both Chen An and An Youyou opened their eyes wide, not seeing the secret and essence of Qinhuai Stir-fried Stuffing.

Isn't this just... putting the bun fillings in a pot and frying them?

Chen An and An Youyou looked at each other and felt that they might not be talented enough.

Zheng Siyuan silently turned his head and did not look at the pot, although he knew Qin Huai's heat level and knew that this was Qin Huai's normal performance.

After all, the heat is calculated on a 10-point scale. The heat required for making soup is only 5 to 6 points, while for stir-frying it requires 8 to 9 or even 10 points.

Stir-frying is the simplest, most comprehensive and undisguised display of the level of heat, and Qin Huai's display is indeed very comprehensive.

A mediocre steamed bun filling is ready.

Qin Huai looked at Zheng Siyuan and asked for help.

Zheng Siyuan: It can’t be saved.

Qin Huai: Help, there are still people watching.

Zheng Siyuan:……

Qinhuai:99999

Zheng Siyuan said: "Did you twist your hand when you kneaded the dough this morning?"

Qin Huai: "...It seems a little bit."

"My hands are so twisted that I can't use the spatula. You can knead the dough later and practice your fingering. This stuffing... I'll save it for making the buns later. I already understand the general idea and frying method. I'll show it to you again." Zheng

Siyuan took the spatula.

An Youyou and Chen An looked at each other again, with even more confusion in their eyes.

An Youyou: When did Master Xiao Qin hurt his hand?

Chen An: Why can’t I use a spatula to knead the dough if my hands are twisted? Doesn’t kneading the dough take more time on your hands?

The two of them didn't understand, but they both wisely chose not to ask and continued to read.

There were still a lot of ingredients prepared, so Zheng Siyuan took a small portion of the pot and poured it into the pot.

Stir fry quickly over high heat, turning with a spoon.

A beautiful turning spoon.

Qin Huai was shocked, good guy, Zheng Siyuan can also turn a spoon.

How come you, who came from a major, have learned everything? Aren’t you a white chef?

"There is no need to fry the fillings of Wuding Bao. You just need to choose the right meat and make it fat and lean."

"Proper stir-frying will not affect the taste of the bun filling, and it can have an icing on the cake effect. However, if the heat is insufficient, frying the fillings like the one just made by Master Xiao Qin because he injured his hand will be superfluous.

The effect is not as good as boiling it directly."

“The purpose of frying the filling is to control oil, and the dough will be harder to shape the dough. It is easy to accidentally add the bun filling to the dough, and the oil will leak out during the steaming process, causing the shape of the entire dim sum to be ruined.

Moreover, steaming steamed buns takes a long time, and steaming the noodles for too long will destroy the texture of the noodles.”

"I guess the reason why this recipe requires frying the stuffing first and then cooking it is to control the oil, the fried stuffing will be more fragrant, and the other is to reduce the steaming time."

"But if you want to accurately control the oil, the chef's own heat requirements are very high. Basically, those who can achieve this level are professional and excellent red-case chefs. It is difficult for white-case chefs to reach such a high level of heat."

"With such a creative approach, the master who created this Fang Zi Bai An is indeed... very confident in his own ability." After saying that, Zheng Siyuan also glanced at Qin Huai.

Qin Huai:......

An Youyou and Chen An nodded in understanding, saying that making dim sum was indeed a profound and profound task.

While Zheng Siyuan was talking, the fillings in the pot were already fragrant.

"After stir-frying until the aroma comes out, turn the heat to low. Master Xiao Qin obviously turned it slowly just now." Zheng Siyuan said.

Soon a pot of stuffing that was not as good as Jiang Weiming's but far better than Qin Huai's was ready.

"Master Zheng, do you have good oil control now?" An Youyou asked curiously.

Zheng Siyuan shook his head honestly: "I'm not sure, I've never used this kind of stuffing to make dough balls."

"It's a little dry." Qin Huai commented objectively, "The one in the best condition looks more moisturized. If the oil is placed on the surface, it looks oily, but it's actually just right."

"Have you seen it?" Zheng Siyuan asked.

This outrageous noodle fruit, not only do you have the recipe, but you’ve also seen the filling?

"I had a dream last night." Qin Huai said sincerely, "It was a very real dream, just like I had seen it in my previous life."

Zheng Siyuan:?

Zheng Siyuan completed the frying part for OEM, but Qin Huai felt that he could still do the cooking part himself.

It is not easy to turn over when cooking stuffing.

I cook it every morning and have experience.

Not to mention that Qin Huai cooked all night in his dream last night.

Cooking stuffing is a boring process.

It doesn't require many skills, and it doesn't require turning the spoon from time to time to amaze the audience. When cooking the filling, you only need to control the heat, pay attention to stirring, control the time, and pay a little attention to the state of the filling in the pot to prevent it from overturning.

As for how well it can be cooked, it depends on the chef's control over the heat.

An Youyou and Chen An were both observing and studying carefully, while Qin Huai wanted to fish and chat.

"Siyuan, how come you know how to turn a spoon?" Qin Huai took action.

"I practiced when I was a kid," Zheng Siyuan said.

"Wow." Qin Huai sighed, admiring the professional abilities of the students in the class.

It's not Qin Huaichui. He didn't know what a spoon was until he entered high school. Their cooking techniques don't have such high-end skills. The owner of the 10-yuan small stir-fry restaurant next door does know how to spoon, but his style is casual for quick meals.

Turning, often the vegetables are not cooked properly.

Qin Huai learned about spoon-turning after he went to high school because he read a novel. The novel was very detailed and he also wrote very well about spoon-turning. What about big spoon-turning, small spoon-turning, suspended spoon-turning, shaking spoon, turning spoon, hand

Shao, you have to practice it since childhood. If you have a basic foundation, you may think it is a secret book of martial arts.

While watching the video tutorial, Qin Huai felt that Jiang Weiming turned the spoon when frying the stuffing, but he was relatively ignorant and couldn't tell what the spoon was.

"Did your dad still let you practice this when you were a kid?"

"My dad didn't ask me to practice, it was Master Huang who taught me." Zheng Siyuan looked at the stuffing in the pot, "When I was a child, I practiced basic skills in Master Huang's restaurant. I had to practice all the basic skills, including knife skills, heat, and kneading.

, learn everything.”

"Both my dad and Uncle Huang feel that even if I want to practice white case in the future, I can't let go of the basic skills of red case. There is nothing wrong with practicing the basic skills well. Our family's way of practicing basic skills is very traditional. At the beginning, it was ordinary sandbag training.

Strength, train your strength to the point before practicing anything else.”

An Youyou took out her mobile phone and started searching how much sandbags cost.

"I find you are quite magical." Zheng Siyuan looked at Qin Huai, "Although you have never practiced basic skills, you have everything you should have."

Qin Huai thought for a moment: "Maybe it's because when I was a kid, there were many better ways to practice strength than hanging on a sandbag."

"When I was a child, there was a large vegetable field behind the orphanage. Dean Qin and her two aunts couldn't grow it. All the children in the orphanage with normal intelligence and good health who could farm had to help."

"After all, when I eat vegetables, I just point to that vegetable patch. If I grow more, I can sell it. If I sell it, I can improve my food and eat snacks."

"Unfortunately, there are not many children with normal intelligence and sound bodies in our orphanage. Especially when I was adopted, there were only two boys with normal intelligence, sound bodies, suitable for farming, and one who had not been adopted yet.
To be continued...