It’s finally time to start!

Lin Xu suddenly breathed a sigh of relief.

Now that the noodles are ready, chicken soup skin jelly, pork fillings and crab roe fillings are also prepared, just wait for Qiu Zhenhua to come over and trigger the upgrade reward instructed by the state banquet master.

He and Qin Wei brought the prepared fillings and noodles from the cold storage.

Under the watchful eye of Qiu Zhenhua, he began to mix the stuffing.

After mixing the filling, he took out the dough, kneaded it into long strips, divided it into small balls, and then rolled it into dough sheets with a small rolling pin with pointed ends.

Hold the dough piece in your hand.

Fill and wrap into crab soup dumplings.

The whole process was completed in one go, and Qiu Zhenhua nodded repeatedly.

This proficiency is almost on the same level as the chef in Building 6.

Fortunately, I'm here, otherwise if this guy Xie Baomin secretly sells in the store, he might really cause the loss of guests in Building 6.

When Lin Xu was making the package, he had been waiting for Qiu Zhenhua to give instructions and trigger the system upgrade.

Unexpectedly, he packed a steaming tray, and the elder didn't say a word.

In desperation, Lin Xu had to hand it to Qin Wei next to him:

"Master Qin, put it in the steam cabinet, steam it for six minutes, and then simmer it for two minutes."

I have finished everything myself, and now I have to let Qin Wei have a sense of participation, so that we can get along more harmoniously and make poaching easier.

After Qin Wei left.

He was just about to pack another steaming tray.

Qiu Zhenhua, who had been silent, suddenly said:

"Chicken soup skin jelly is really good, but when the chicken soup is boiling the skin jelly, the umami substances will evaporate with the steam, which is a bit wasteful."

Has it finally begun?

Lin Xu asked:

"Then what should I do, Chef Qiu?"

"It's easy to do. You can put the pig skin directly in when making chicken soup. In this way, while the chicken soup is cooking, the pig skin has been completely cooked. After cooking, filter it and refrigerate it. The resulting skin jelly will be chicken soup.

When frozen, it not only tastes good, but also has no residue."

Damn it!

Can it still be like this?

After listening to Qiu Zhenhua's words, Lin Xu felt suddenly enlightened.

Not long after.

The crab roe buns are steamed and ready to go.

When Lin Xu took it out from the steaming cabinet, Qiu Zhenhua was even more grateful that he was right to come here. The crab roe buns had indeed met the qualifications for sale.

If Xie Baomin starts selling in Building 2, it might even create a wave of hot sales.

"Chef Qiu, please help check this."

Lin Xu took the plate and skillfully scooped a soup dumpling that looked like a water-filled balloon from the steaming plate to the plate by grabbing it. This made Qiu Zhenhua look at him with admiration again.

Surprisingly, he is even so skilled at loading the plate, and his hands are not afraid of getting burned.

It seems that Master Lin has been practicing in private a lot.

It's a pity that he is Xie Baomin's junior brother, otherwise he would have been poached to Building 6 no matter what.

Taking the plate with both hands, Qiu Zhenhua did not eat directly, but lightly touched the skin of the bun a few times with his fingers, while holding up the sealed chrysanthemum heart and shaking it.

Then he said:

"Your noodles are mixed well. The ratio of cooked noodles to uncooked noodles is 7:3, right? I suggest you increase the ratio of uncooked noodles to 6:4, so that the elasticity of the bun skin will be better."< /p>

What is a master?

This is it.

Just by touching the dough, you can see the proportions and suggestions for improvement. You are worthy of being a master of state banquets!

After talking about the dough, Qiu Zhenhua used kuaizi to open the dough, tasted the soup, and then said:

"The crab roe of June yellow is different from the hairy crabs of September. The crab roe of June yellow is in a semi-liquid state and has a stronger umami flavor, so you have to slightly increase the proportion of meat filling so that the fresh flavor will be uniform."

Before Qiu Zhenhua came, Lin Xu thought the crab roe buns she made were pretty good.

But after some guidance from him, I realized that, regardless of whether I was skinny or stuffed, there was still a certain distance between me and professionals.

This is the gap!

While I was sighing, the system prompt sounded in my mind:

"The host listened to the instructions of the state banquet master, and the technique of excellent crab roe soup dumplings was upgraded to the technique of excellent crab roe soup dumplings. Congratulations to the host."

"The host visited Building 6, and under the guidance of Qiu Zhenhua, upgraded the excellent crab roe bun technique to the excellent level. He completed the side task [Soup Bun Upgrade] and was awarded a soup dumpling meal upgrade card as a special reward. Congratulations to the host."

Two beeps in a row made Lin Xu feel relieved.

Finally done.

But where is this soup dumpling meal upgrade card used?

Just use the crab roe soup dumplings to make a perfect crab roe dumpling to help your brother earn some money, or should you upgrade the pan-fried soup dumplings and sell them in a restaurant later?

He didn't plan to serve crab roe soup dumplings because they were too seasonal, and northerners weren't very interested in this kind of dumplings, which could easily burn customers' mouths.

Relatively speaking, pan-fried soup dumplings are better.

However, Lin Xu decided to wait and see which model to upgrade. If he can learn how to make soup dumplings later, it would be more suitable than pan-fried soup dumplings.

Well, keep it.

Thinking of this, he put away his thoughts and thanked Qiu Zhenhua seriously:

"Thank you, Chef Qiu, for your advice. If you hadn't said that, I might never be able to find the difference between you and me."

What a humble young man, how could he become the younger brother of the bastard Xie Baomin... Qiu Zhenhua sighed in his heart. The more he looked at Lin Xu, the more passionate his love for talents became.

If the uncle knows this, he will be happy to eat one more bowl of eel noodles, right?

Thinking of this, he smiled and said:

"Master Lin is young and is proficient in all white and red gums. This talent is really enviable."

After saying that, he turned and looked at Xie Baomin:

"I've finished giving you instructions on crab roe buns. Isn't it time to fulfill your promise?"

Xie Baomin laughed:

"Just a few more compliments. When I hear you praise my junior brother, I don't know why, but I feel very happy."

Qiu Zhenhua: "..."

How did I know you are such a bastard!

Lin Xu said from the side:

"Brother, I also want to see Master's clear water hibiscus."

Xie Baomin became interested when he heard that his junior brother wanted to meet him:

"Okay, then while I have time today, and the broth has just been boiled in the cooking room, I will make this dish for you to see."

He first went to the cooking room to get half a pot of stock.

These soup stock are made from two whole chickens, two whole ducks, two pork knuckles and a whole Jinhua ham. The soup is thick white in color, and before it is served, the rich and delicious aroma fills the whole room.
p>

Qiu Zhenhua on the side praised:

"As the saying goes, it's not fresh without chicken, it's not fragrant without duck, it's not thick without chicken, it's not soup without ham... It tastes really good, you've put in the effort."

If you want to cook the soup to this level, it will take less than five or six hours.

And there is a lot of preparation work to be done before getting through it.

For example, ham should be cut into large pieces and soaked in hot water for more than half an hour to soak out excess salt and remove the pickled smell from the meat.

In addition, the elbow must be cut open close to the bone to expose the bone, so that the aroma can be dissipated more thoroughly.

Chickens and ducks also need to be cut in half to make half chicken and half duck.

In addition, the duck head, chicken head, and claw tips also need to be chopped off.

There are also many things to pay attention to when cooking.

When cooking, add green onions, but you have to take them out after an hour, because if the green onions are cooked in the soup for too long, a green onion smell will be produced, which will affect the quality of the soup.
To be continued...