By the time Qin Huai returned to the kitchen, everyone had already eaten. Even Huang Shengli had one in his hand and had already chewed half of it. The one in Huang Anyao's hand had just whistled. Qin Huai had reason to suspect that this was his first meal.

Two.

One fruit weighs half a catty. Huang Anyao ate two fruits soon after finishing lunch. Qin Huai can only say that the young man has a good appetite and is very promising.

Zheng Siyuan left one for Qin Huai.

There is one made by Qin Huai himself, which looks particularly ugly and is also the highest grade. [Apple Noodle Fruit Grade B+]

In fact, Qin Huai rarely makes B+ level snacks. The ugly fruit is an exciting level. Qin Huai picked up the fruit and took a big bite.

Chew.

It's warm and a bit scalding, with the slight sweetness of carrot puree, and the salty and fresh juices of the meat filling blooming in your mouth.

The skin of the fruit is slightly hard and not soft enough to taste. The inside of the dough has been dyed with the color of the meat filling and is fully integrated with the meat filling. It tastes a bit like a steamed stuffed bun filled with gravy. The outside still tastes like the skin of the fruit.

Combined, it has quite a flavor.

Not to mention the fillings, two words, delicious! The meat fillings are the most delicious!

As the most common pork stuffing, its characteristic is that it is very versatile, which can be seen just by looking at the types of steamed buns. Pure meat buns, pork and green onion buns, mushroom meat buns, prunes and vegetable meat buns, cabbage meat buns, and radish meat buns

..Basically, as long as you think about it, there is no filling that cannot be paired with pork.

Juicy, fat but not greasy, the filling is the soul of steamed buns. What? You said that what everyone eats now is fruit.

Come on, everyone present is a professional. Even Huang Anyao can tell that Guoer's filling is a perfect bun filling.

But what about the bun filling? The bun filling is wrapped in the skin of the noodle. As long as it is matched properly and the thickness of the skin of the noodle is precisely controlled, the filling will not be exposed during steaming, the oil will not soak out, and the dough will be slightly hard but mixed.

The meat filling has a unique flavor when chewed, it is delicious!

That’s how this snack should be done!

Huang Shengli’s fillings are very good, but Qin Huai’s noodles are not stretchy either. The combination of the two makes for a good dim sum.

"It's so delicious. How can there be such delicious food in this world! It's just steamed buns... ah no, dumplings... that's not right, noodles... not at all, it's just meat anyway.

The stuffing is delicious!" Huang Anyao, who aspired to become an excellent food critic, found at this moment that his knowledge was still too narrow.

He couldn't find any snack that could be used to describe fruit. No, not at all.

The stuffing of steamed buns, the skin of doughnuts, superb technology, abstract shapes. No meal replacement, no meal replacement at all!

The layman Huang Anyao was still lamenting how unique this dim sum was. It was unique, elegant and unconventional. The experts Huang Jiazhong had already begun to discuss the importance of the big spoon for the filling.

"Judging from the filling alone, the big spoon is indeed very important."

"It seems like, if it weren't for Master's last touch, the stuffing would have fallen apart and wouldn't be able to contain the juice when it's simmered later. If the meat stuffing can't lock in the juice, you'd have to try to spread the stuffing out as much as possible for simmering.

Boil it dry. Not only will it not be juicy enough when you eat it, but the meat juice won't seep into half of the dough during steaming. The skin is already a bit dry, so it will definitely be dry when you eat it like that."

"From what you said, it sounds like this. If you don't boil the fillings dry when simmering, the oil will definitely leak out when it is steamed. You don't even need to taste it, you will know it is overturned just by looking at it."

"Qin Huai's recipe has something good."

"It doesn't matter if you skip one step. Which Shandong cuisine master wrote this recipe for Bai'an dim sum? Isn't it difficult for the chef to come up with such a tricky method?"

"I heard that a diner from Qinhuai got the recipe fifty or sixty years ago. Going forward, this recipe might have been handed down during the Republic of China."

"Back then, it was normal. I've heard people say before that at that time, rich people showed off their wealth and fought hard to make things difficult for cooks. They had all kinds of weird recipes.

"I've heard about it too.

Everyone in Huang Ji's kitchen gathered around the door of the kitchen to eat and discuss. Dong Shi, the most talkative person, naturally did not miss this opportunity to chat and actively participated in it. While chatting, Dong Shi found that one person had been silent.

"Brother Jun, why are your eyes red?" Dong Shi asked.

Wang Jun rubbed his eyes and pretended to be nonchalant, but his sad voice betrayed him: "It's nothing, I just remembered the time when I fell in love with Mianmian."

"At that time, Mianmian never disliked me. We often went shopping together and ate snacks together. Wuwuwuwuwu, it would have been great if I could have eaten with Mianmian at that time."

The bald man sheds tears.

Everyone:.

What a strange angle.

Dong Li silently pulled Dong Shi back.

Sorry, my brother talks too much and is not very good at reading people's eyes, making me laugh.

In the kitchen, Huang Shengli has started a new lesson.

Zheng Siyuan originally wanted to go back to practice Yansha, but he thought about it and decided to take a day off today to see how Qin Huai learned to cook.

Stir-fried pork stuffing yellow Shengli is a brand new teaching model. He did not demonstrate first, but asked Qin Huai to stir-fry it first.

There are no restrictions, let Qin Huai fry what he is best at based on his feeling. It doesn’t have to be ordinary shredded pork and meat restaurants, it can be a fruit restaurant, or fried pork with green peppers, as long as Qin Huai wants to have some stir-fried mutton with green onions.

OK.

Qin Huai chose the meat filling that he fried the most, the filling for Yuanmeng Shaobing.

Yuanmeng Shaobing is probably one of the snacks made by Qin Huai, and it can most intuitively make diners feel that his red cakes are not worthy of his white cakes.

Qin Huai felt that he had just learned a lot when Huang Shengli was frying stuffing.

He moved.

Stir-fry over high heat.

I tried to turn the spoon, but failed to do so, so I continued to stir-fry over high heat.

Stir out the oil, it's very good, the meat filling is in good condition.

Continue to stir-fry.

We are almost reaching the critical point!

Qin Huai knew it well and counted it silently in his heart.

three.

Still a little short of that.

two.

The aroma of oil is just right.

Just now, a beautiful turn... Sorry, I can't, adjust the heat.

Adjustment error.

Try to remedy.

Remediation failed.

In a hurry. Stir frying. The minced meat is out of the pot. The car is overturned. Qin Huai:... I'm tired, let's destroy it.

Zheng Siyuan almost couldn't hold it in, the corner of his mouth was harder to press than the AK.

Huang Shengli didn't even hold back his laughter. He stopped pretending and said cheerfully: "You see, stir-frying minced meat and stir-frying vegetables are not at the same level of difficulty."

"Stir-frying green vegetables will test your understanding of stir-frying, and your control of time and heat. If you go wrong in a small place, you can still fix it. As long as you don't make a big mistake like being distracted, you will definitely be able to do it after practicing for a while.

Results.”

"But meat fillings are different. There are many things to consider with meat, and you can't just stir-fry it. Of course, you don't have to turn the spoon during the stir-frying process."

"It's good that you have this awareness, but we haven't learned this step yet. Turning the spoon can help the meat filling in the pot heat up faster and better. Without this step, you can still fry a qualified meat filling."

"Here, let me demonstrate it to you."

Huang Shengli heated up the oil in the pan and fried an ordinary meat filling without any fancy or skillful movements. In fact, it was not ordinary at all.

The meat filling is very fragrant.

It looks so tempting that people can't help but want to take a bite. Sure enough, meat is much more attractive than vegetables.

Huang Shengli handed the stove to Qin Huai. Qin Huai started his performance again. It was a hearty rollover.

Huang Shengli demonstrated again, and Qin Huai repeated it again.

The two of them went back and forth like this, Qin Huai fired Huang Shengli again and demonstrated to him again, Qin Huai fired Huang Shengli again and demonstrated again, achieving true step-by-step teaching, where the master taught him the truth in front of his apprentice.

Obviously, Qin Huai was not very adaptable to this teaching model. It was too hands-on, which put a lot of pressure on him.

When frying vegetables before, Qin Huai had no psychological pressure on flipping over. After all, Huang Shengli only demonstrated once, and Qin Huai practiced the rest by himself. When he flipped, he flipped. It was normal to flip over during practice.

Huang Jia, Dong Shi and Wang Jun also told Qin Huai that in the process of learning, they will definitely fall over. Because there are comparisons, reference objects, and a master watching next to them, the psychological pressure will be great, and they will want to learn more.

good.

When people want to achieve goals that are far beyond their ability, overturning is inevitable. But Qin Huai has never been under such great psychological pressure before.

Today he has it.

He suddenly understood what Huang Jia said. The master is watching and giving you instructions over and over again, but you can't do it well. You are very eager to improve yourself, but you can't do it. You are helpless and panicked.

, fear of embarrassment, fear of disappointing the master and the huge psychological pressure.

Strange, Huang Shengli is not his master.
To be continued...