In the kitchen, all the ingredients and hands are ready.

The chef of the Yuchangfang, surnamed Zhang, did not participate in tomorrow's birthday party. He just greeted Qin Huai and Zang Mu in the kitchen and happily left work.

It is understandable that although Chef Zhang is average in her skills and knows that she hasn't mastered her signature dishes yet, she is the chef of a high-end restaurant and it is impossible for her to help Han Youxin's birthday party.

Chen Gong prepared a comfortable chair for Han Guishan and placed it in a spacious area away from the stove, so that Han Guishan could sit and wait for food.

Qinhuai only needs to make three snacks tomorrow, Sixi Tangtuan, wine-stewed steamed buns and Sandaibao. Originally, Qinhuai planned not to make three-daibao bread to make apple noodle fruit. Although apple noodle fruit is not as good as Sandaibao bread in terms of taste, it is high-quality and has a good noodles, and is also a standard banquet snack.

If the snacks served at a banquet contain apple noodles and fruits, guests will know that the banquet must be of high quality.

But Han Guishan didn't choose apple noodles.

The dim sum was tasted by Chen Gong. Chen Gong's feedback to Han Guishan was that the apple noodles and fruits were shaped and the three-dine bags were generally tasted better.

Han Guishan adhered to the principle that dim sum is delicious and eating is the first priority, and chose Sandianbao without hesitation.

Therefore, the three snacks at tomorrow's birthday party are simply summarizing the buns, steamed buns and dumplings. At first glance, it tastes good and it seems like it is going bankrupt. Only after eating it carefully will you know that there is something inside.

For Qinhuai, it doesn’t require too many helpers to make these three types of snacks. It only requires a helper who is proficient in knife skills and at the same time, the heat is good and can help cook stuffing for Sandangbao.

Zang Liang is perfectly in line.

Not to mention, Qin Huai really needs Zang Liang, a helper.

Qin Huai started kneading the dough, and Zang Liang helped chop the meat aside. Qin Huai didn't tell Zang Liang what the meat filling of Sixi Tangtuan should be chopped into, and directly sent Zang Liang a photo of the meat filling that Cao Guixiang chopped last time to Zang Liang.

After reading it, Zang Liang was shocked and forwarded it to Tan Wei'an on the spot without any hesitation. He could only say that they were good brothers and their habits were exactly the same.

After seeing the photos, Zang Liang used a very apprentice attitude to indicate that he could not chop out the meat filling, but he would try to chop it in this direction. Qin Huai comforted him not to force himself, and it was normal that he could not chop out.

If Zang Liang could chop out the meat filling at Cao Guixiang's level, he would not be the little prince of Knife, he was the little emperor of Knife and directly rebeled and ascended the throne.

Qinhuai is kneading noodles made of steamed buns.

Because it is a trial dish, the amount does not need to be particularly large, as long as the financial owner's father is satisfied with the food alone.

Zang Mu is cutting tofu.

Qin Huai knew that Wensi tofu is a famous tofu dish in Huaiyang cuisine, which is a show-off work of knife skills, but Zang Muche's obviously not Wensi tofu.

Zang Mu was cutting the tofu into small diamond-shaped pieces carefully. His movements were very slow and it looked ordinary at first glance, but after careful comparison, he found that he was decisive in the cut. The size, shape and cut of each piece of tofu were exactly the same, which was a 1:1 replica.

Qin Huai is practicing knife skills now, and he hasn't even understood the radish yet. He is very clear about the value of the tofu being cut into such a gold content.

Qin Huai stared at Zang Mu almost blatantly.

As Tan Wei'an's good brother, Zang Liang naturally heard from Tan Wei'an that Qinhuai became a monk halfway through, and he didn't know much about many common sense things, and gave thoughtful explanations:

"My master wants to make Pingqiao Tofu."

"Pingqiao Tofu?" Qin Huai thought for a while and made sure that this dish was not on Huang Ji's menu.

Huang Ji's menu only has eight treasure tofu, crab roe tofu and Wensi tofu.

"Pingqiao tofu is also a famous dish in Huaiyang cuisine, but it is more home-cooked than other famous dishes, but it is not completely unfamous. This dish was selected for the Manhan Festival that year. My master is very good at making tofu dishes, and his best bean is Pingqiao tofu."

"The most outstanding thing about Pingqiao tofu is seasoning. Normal dishes are either seasoned with chicken soup, pork bone broth, or fish soup, but Pingqiao tofu is seasoned with chicken soup and crucian carp brain."

"Of course, it's not just this when actually seasoning, but also crab roe and lard."

"And in order to prevent the customers from burning, many dishes have to wait until the temperature drops to the right taste before serving. When serving the Pingqiao tofu dishes, they don't look hot, but they are actually very hot."

"But I think the most difficult thing about Pingqiao tofu is actually the knife skills. This dish must be cut into thinner, and the thinner it is, the more delicious it is."

"Many people say that Pingqiao tofu is very common, but it is actually not difficult. There are home-cooked methods, and high-difficulty and difficult methods. In my master's words, it is not a real skill to prepare the skilled dishes well, but it is a real skill to prepare the home-cooked dishes well."

Qin Huai nodded, and Qin Huai agreed with Zang Liang's last words very much.

He has seen how awesome it can be when home-cooked dishes are ready.

It's really awesome.

I ate some ordinary stir-fry every day, so delicious that I could chew the bowl and bibimbap together.

After listening to Zang Liang's popular science, Qin Huai continued to stare at Zang Mu.

It is rare to see masters like Zang Mu who are good at knife skills and slow in movements, so you need to take a look.

Zang Liang:?

Is his explanation unattractive?

Didn’t Tan Wei’an say that Qin Huai likes to listen to this kind of explanation the most? The information is wrong, so you have to talk to Tan Wei’an when you have time at night.

Because the amount is not large, Qinhuai skillfully and quickly finished the wine-making steamed buns, Sandianbao and Sixi Tangtuan.

When the wine-stewed buns began to ferment again, Tong Deyan, another master of the Red Case at the birthday party tomorrow, arrived. Unlike Zang Mu, who looked taciturn, Tong Deyan almost wrote a few big words on his face.

Tong Deyan did not bring the helper, so he came alone. After entering the kitchen, he didn't say nonsense, nor did he greet Han Guishan or Chen Gong. He ordered a few helpers and started working directly.

Tong Deyan is a standard Shandong cuisine chef. As soon as he comes, he handles meat, chicken, duck, fish, big elbows. He works fast and has great skills. He is simply two styles of painting with Zang Mu.

Qin Huai understood clearly. Chen Gong seemed to contact two well-known masters of the Red Case. He also chose him among the chefs of the White Case because of Xu Cheng's recommendation. He was very casual in choosing people, but in fact he had thought about it.

Tong Deyan is responsible for the meat dishes of big meat, Zang Mu is responsible for the exquisite vegetarian dishes, and Qin Huai is responsible for the dim sum that seems ordinary but actually contains mystery.

There are so many famous chefs in Huaiyang cuisine in the Jiangnan area, but Chen Gongwei only chose Zang Mu, introduced by Pei Shenghua, for a reason.

Zang Mu is one of the few famous Huaiyang cuisine chefs. His dishes are not the top dishes such as roasted pork heads, three sets of ducks, and stewed silver carp heads, while the chef is good at Pingqiao tofu, a relatively home-cooked dish.

The gold content of the gold assistant is still increasing.

Zang Mu and Tong Deyan are still busy, and the snacks on Qinhuai are already the first to be cooked.

Han Guishan is ready.

President Han took the initiative to stand up.

Seeing that Han Guishan had already written the word "want to eat" on his face, but Sixi Tangtuan had just cooled until 1 minute and 30 seconds, Qin Huai silently handed the wine steamed bun that was slightly hot but did not affect his consumption, and asked the financial supporter's father to eat the steamed bun first.

【Wine-stewed steamed buns B grade】

Class B steamed buns are not bad either.

Wine-stewed steamed buns are one of the few snacks in Qinhuai that rely on the skill of making noodles. Before Qinhuai's dough was upgraded, it was difficult to upgrade the level of wine-stewed steamed buns.

But the problem is not big. The B-level wine-making steamed buns are already the eternal white moonlight in the hearts of many old diners in Huangji.

Han Guishan did not dislike the ordinary wine-like steamed buns at all because he had already smelled the strong wine fragrance.

Very nice wine scent.

Han Guishan bit off half of the steamed bun in one bite. The style of eating was very bold and chewy.

Nodded while eating.

The second bite off half of the wine-stewed bun, chewed it a few times and swallowed it, stuffed the last bit of the wine-stewed bun into his mouth, picked up one and started eating it.

Qin Huai wanted to remind Mr. Han not to eat two steamed buns, and then there were Sandianbao and Sixi Tangtuan, both of which were full of belly.

After the banquet, there were also pickled vegetables dumplings that Han Guishan had designated to eat. Zang Mu and Tong Deyan were still cooking beside them.

Mr. Han, you are no longer an 18-year-old guy. You should eat more leisurely!

Qin Huai was about to open his mouth, but Chen Gongyong's eyes stopped him.

Qinhuai:?

Could it be that Chen Gong was not loyal to Han Guishan. He just pretended to be sincere on the surface, but actually wanted to murder the boss and hold the boss to death?

Han Guishan swallowed the second wine-making steamed bun in two or three mouthfuls and looked at Qin Huai with great enthusiasm: "Master Qin, what will you eat next?"

"Your steamed bun is really good, chewy and has a wine aroma, but it does not have the unpleasant taste of wine lees. I have eaten this steamed bun somewhere else before, and I haven't made it better than you. No wonder Xu Cheng recommended your steamed bun to me."

After saying that, Han Guishan smashed his mouth: "What a pity, I should have taken time to go to Huang Ji to eat fruit."

Qin Huai was almost amused by Han Guishan's regretful expression of true feelings. He thought to himself that Mr. Han was really a person of temperament. His first reaction after eating wine and steamed buns was that it was a pity that he didn't eat fruit.

"It's not a pity that I will go to Huangji to communicate in September this year. You will be able to eat fruit in Huangji." Qin Huai said, handing over the Sixi Tangtuan.

Sixi Tangtuan is the highlight, and Han Guishan has to eat it first. If you eat Sandingbao first and can’t eat Sixi Tangtuan, today’s trial will put the cart before the horse.

Qinhuai has always kept in mind the core of Chen Gong's side mission - let Han Guishan shine at tomorrow's birthday party.

Mr. Han was satisfied today and was basically half successful.

When Han Guishan heard that he could still eat fruit in September, he was overjoyed and happily took the Sixi Tangtuan and wanted to eat it.

"Mr. Han, eat this first." Qin Huai pointed to the bean paste stuffed with it.

Han Guishan did as he did.

In one mouthful, Han Guishan's eyes widened, and his eyes were filled with this thing. Is it dumplings?

If this is a dumpling, what did he eat a few days ago?

There are such delicious dumplings in this world, Xu Cheng never told him!

Without any hesitation, Han Guishan ate it voraciously and chewed it. In almost the blink of an eye, a bowl of Sixi Tangtu was eaten.

Qinhuai:...

The wine-stewed steamed buns are steamed buns, so forget it if you eat them quickly. These Sixi Tangtuans are glutinous rice products, so they are eaten so quickly...
To be continued...