July 1st, it was sunny, the temperature was 26℃-33℃, the air was good, everything went smoothly, and the work started well.

At 4 o'clock, it was still dark, the crescent moon was still hanging on the tip of the tree, and there was silence outside the window, not even the chirping of birds or cicadas. Qin Huai, who had not gotten up early to steam buns for a while, was woken up by the alarm clock, and struggled to open his eyes and roll out of bed.

Get up.

It's strange. It's obvious that his and Qin Luo's dream is to make money and open their own breakfast shop into a snack shop. From then on, they no longer have to wake up early and sleep until they wake up naturally. Now that they have made a fortune, why do they wake up earlier than before?

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Qin Huai sat on the bed and thought about life.

Suddenly, the phone started vibrating violently, and it turned out to be a call from Qin Luo.

When the call was connected, Qin Luo's wailing came from the phone.

"Hey, brother, are you up? I'm so miserable. Mom woke me up at 3:30. She and dad didn't sleep last night and didn't let me sleep. I can clean the stainless steel basin in the kitchen.

When the mirror looked in, the stuffing was taken out of the freezer and defrosted, and the meat stuffing was chopped into minced meat and then chopped into meat sauce. Dad is so free now that he can only carve radishes. When will you come?"

"What nonsense are you talking about? Your dad and I are used to getting up early." Zhao Rong's voice came.

"Huaihuai, don't listen to Luoluo's nonsense. It's still early, don't rush and take your time. Your dad has cut the ingredients for you. Be careful not to drop them when you're walking in the dark outside."

Qin Huai smiled helplessly: "Mom, there are lights everywhere in the community, how could they fall down? I'll go there now, wait for me for 10 minutes."

After the phone call, Qin Huai woke up, washed up quickly, liked the Moments posted by Chen Huihong and Ouyang last night, and then hurried out to the Yunzhong Canteen next to the east gate of the community.

The lights in Yunzhong Canteen are already brightly lit.

Speaking of which, Qin Huai is the de facto owner of Yunzhong Canteen and the only chef in the dim sum area on the first floor. He has always been the least visited person in the canteen. He only came to visit twice when he first took over and has never been here again since the renovation.

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Qin Huai has always had a good impression of the canteen. The decoration style follows the style of Ouyang's previous fish hotpot restaurant, which is more Chinese-style.

As a man who suffered a net loss of RMB 6.6 million in one year after opening his store, Ouyang spent a lot of money on decoration. He lost all the money but it was an advantage for those who took over later.

Qin Huai brushed his face and entered through the inner door.

Yunzhong Canteen has two doors, the inner and outer. The inner door is exclusively for the residents of Yunzhong Community and can only be entered and exited by swiping your face. The outer door is the normal restaurant door, facing the road.

"Brother, you're here, what should we have for breakfast?" Qin Luo, who was slumped on the table playing with his mobile phone, instantly became energetic when he saw Qin Huai coming.

"Eat steamed buns." Qin Huai said concisely and concisely.

After saying that, Qin Huai glanced at the first floor and felt something was different, and asked: "Have the tables on the first floor been changed?"

They are all retro-style wooden tables. Qin Huai remembers that the original table did not seem to be in this style.

Qin Luo nodded: "Sister Hong said that since dim sum will be sold on the first floor, the original tables no longer match the style. She happened to have a batch of matching tables there, so she replaced them for us all for free. Don't you know?"

Qin Huai nodded and said nothing. He made a note in his mind and went to the dressing room to change clothes and start working in the kitchen.

Qin Luo was too lazy to change clothes and couldn't enter the kitchen, so he could only squat at the door of the kitchen and watch from a distance.

Qin Congwen, who had not slept all night, had already prepared all the raw materials that needed to be prepared. The various processed ingredients were sorted into different pots and bowls. Even flour and warm water were prepared, which was very considerate.

The considerate Qin Congwen was not idle either. He moved a small bench and sat in front of the cooking table making buns with Zhao Rong.

"Huaihuai, on the first day of opening, can we sell out all the buns if we make so many buns?" Qin Congwen was worried while making the buns. He said this while his hands were not slow at all.

"Sold out." Qin Huai said without hesitation.

With 200 popularity figures, Qin Huai is confident about today’s sales.

"Ouyang asked someone to distribute flyers for several days. If you use the flyers to buy steamed buns with a 30% discount, they will definitely be sold out."

"But Huaihuai, we only sell fresh meat buns and mushroom and vegetable buns in the morning. Isn't it a bit too monotonous? The convenience store opposite sells more varieties of buns than us, such as curry beef buns, fresh meat buns, vermicelli buns, and bean paste buns.

, there are seven or eight kinds, so let’s just buy two kinds, isn’t that a little too little?”

"Why don't you let your dad make buns here? I'll make some wontons. If that doesn't work, I might as well fry some fried dough sticks." As soon as Qin Congwen's worry ended, Zhao Rong became worried again.

"Mom, don't worry, our sales are cheaper than the convenience store opposite." Qin Huai said, "I have a few more things to make here, there are many varieties."

Yunzhong Canteen has no rent costs. If Qin Huai wants to start a price war, he can defeat all the breakfast restaurants within ten miles.

Of course, he did not intend to use this tactic of injuring the enemy by one thousand and damaging himself by eight hundred.

A price war requires capital and he has no money.

Qin Huai's strategy is to value the essence rather than the quantity.

In the morning, they sell two kinds of cheap and cost-effective basic steamed buns made by Qin Congwen, and 2-3 homemade expensive but delicious snacks suitable for breakfast.

Desserts such as shortbread, pancakes, crab shell roe, and fried cakes that require the use of ovens and oil pans are made in the morning.

Pastries in the traditional sense such as Donkey Rolling, Pea Yellow, Dingsheng Cake, and Bazhen Cake will be launched in batches in a timely manner depending on the specific sales volume and situation.

After all, manpower is limited. Unless Qin Huai can grow eight hands like an octopus, it is impossible for him to make so many pastries at the same time.

Qin Huai started kneading the dough.

In order to get more sleep, Qin Huai would prepare the dough the night before. As long as he controlled the steaming time and heat, the texture of the dough would not be much different overnight. But things are different now.

The high-quality route does not involve quantity, and naturally the freshly made food tastes better.

After making the noodles, Qin Huai began to prepare the stuffing.

Heat oil in a pan, put the diced pork into the pan and stir-fry until it changes color, then add in diced chicken, diced shrimp, diced crispy bamboo shoots and finely diced sea cucumbers, stir-fry, and add

The chicken stock that was cooked the night before was brought to a boil over high heat and then simmered over low heat. The aroma of the broth filled the entire kitchen for a while.

Qin Luo stood at the door so excited that his voice trembled.

"Five...five Dingbao!"

It's no wonder Qin Luo is so excited. If there is any precious item these days that can only be obtained during the New Year, then in the Qin family, apart from the New Year's money, it is a five-pack.

Wu Ding Bao, the official imperial meal during Emperor Qianlong's voyage to the south of the Yangtze River.

Unlike the plum and vegetable pancakes for 3.5 yuan and the meat sesame pancakes for 2.5 yuan that are sold along the street, which are also claimed to be the same delicacies from the Qianlong Emperor's visit to the south of the Yangtze River, Wudingbao is a real imperial meal.

It is said that when Qianlong went to the south of the Yangtze River, local officials asked for instructions on what to prepare for breakfast. Qianlong said: nourishing but not too tonic, delicious but not too fresh, oily but not too greasy, crispy but not too hard, delicate but not too soft. The Guangling dim sum master thought hard and finally realized:

sea ​​cucumber

Nourishing, use sparingly but not too much; chicken is delicious, use sparingly but not too fresh; pork is oily and fragrant, use sparingly but not too greasy; winter bamboo shoots are crispy, use sparingly but not too hard; shrimps are tender, use sparingly but not too soft. So use these 5 kinds

The ingredients are cut into cubes and used as fillings, and this is how we have five-cube buns.

As you can see from the fact that making fillings requires heating oil in a pot, stir-frying and stewing, and preparing broth in advance, making Wuding Bao is very troublesome.

After the ingredients in the pot are simmered, add water starch to thicken it and put it in the refrigerator for a period of time.

Qin Huai always felt that if he removed the last step and cooked it directly, it would probably become a dish.

When Qin Huai tried making Wu Ding Bao at home for the first time, Qin Congwen thought that his son had become interested in cooking, so he decided to directly challenge the difficulty and start with soup stock dishes.

As for how Qin Huai was able to cook such a difficult royal meal...

Qin Huai could only say that the most correct thing he did in elementary school was to spend one yuan on the snack book at the flea market.
Chapter completed!