Abnormal Gourmet Chronicle
Chapter 201 - 156 [Apple Dough Ball level B+]_3

Chapter 201: Chapter 156 [Apple Dough Ball level B+]_3

Huang Shengli glanced at the culinary table and discovered that the dough was already resting on it.

"It’s waiting for me, isn’t it?" Huang Shengli smiled.

"Of course, it’s waiting for you. Si Yuan and I have limited skills in frying the filling. We’ve been looking forward to you giving us a textbook demonstration for days." Qin Huai said.

Qin Huai didn’t know if it was because he’d been watching too much news about Gong Liang lately, but compliments just slipped out of his mouth, and he’d feel uncomfortable if he didn’t say something nice.

Huang Shengli had already rolled up his sleeves.

Huang An Yao had already moved a stool from afar.

"What’s that guo’er?" Huang An Yao asked curiously.

He should have left a long time ago, but upon hearing there might be something delicious in the afternoon, he stayed stubbornly from 8:30 in the morning till now.

"It’s a kind of meat-filled pastry," Huang Jia said, "It’s a recipe Qin Huai got from a guest in his hometown. Although it’s a pastry, it has very high demands on the filling. Qin Huai and Zheng Siyuan have been researching it for almost a month without much progress."

"It’s that difficult?" Huang An Yao was surprised, "It must be incredibly delicious."

Huang An Yao was even more expectant.

Huang Jia: ...

It seems you only care about eating, not about your dad’s back.

But Huang Jia didn’t say anything, because indeed there wasn’t much need to worry about Huang Shengli’s back as long as he didn’t overwork.

Huang Shengli started.

Qin Huai and Zheng Siyuan were very familiar with the process of frying the filling.

Before coming to Gusu, they practically spent every day frying fillings. You turn it once, I turn it once; the two brothers took turns stirring, imagining all sorts of possibilities.

Qin Huai and Zheng Siyuan were well-versed in the tricky nuances that could easily mess up the frying process.

They couldn’t help it; they were too familiar.

Just like old friends.

The filling was being stir-fried in the pan.

Minced meat was wrapped with carrot puree, stir-fried in the pan with bamboo shoot cubes and diced mushrooms. The oil was seared out, covering the bamboo shoot cubes and diced mushrooms, looking shiny from afar.

Without any added seasoning, the fragrance was still rich. The primal aroma of the meat permeated the air, with a hint of sweet carrot fragrance faintly detectable.

As time passed, the filling in the pan was stir-fried to its best status; the color just right, the fragrance just right, the Fire Control just right, neither too fatty nor too dry. It was almost perfect enough to have a picture taken for a textbook.

Friends with good memories knew this scene once appeared in Qin Huai’s dreams, word for word, completely copy-pasted.

That was a dream.

This time, it was happening before his eyes.

In the dream, Qin Huai only dreamed up to this step; next was a more difficult step he hadn’t dreamed of.

Big spoon stir-frying technique.

At the moment when the filling is at its best status, about to be served and start stewing, a perfect flip with the big spoon is required to enable the scattered ingredients to blend thoroughly, achieving perfect even Fire Control.

Qin Huai silently counted the time in his heart.

Three.

Carrot puree and minced meat were still operating separately.

Two.

Bamboo shoot cubes and diced mushrooms, due to being shallowly coated in oil, looked very bright.

One.

The oil sizzling sound was heard.

Big spoon stir-frying technique!

Huang Shengli moved.

His waist exerted force, his elbow, arm, and wrist moved together, and the filling in the pan flipped 180 degrees in an instant. Just two seconds ago, the carrot puree and minced meat fighting their own battles were now tightly hugging.

A beautiful big spoon stir-frying technique!

Qin Huai had no concept of the big spoon stir-frying technique, after all, he had tried it a few times before, either not flipping or flipping out.

He just thought it was beautiful, truly beautiful, just as beautiful as in the video tutorials.

If there must be a flaw, it was that the flip wasn’t dashing enough, not elegant enough — it looked genuinely like a technique, not like Jiang Weiming’s flipping where it seemed like he was simply showing off.

The first time Qin Huai watched the video tutorial, he truly thought Jiang Weiming’s big spoon stir-frying technique was just an attempt to show off.

An outstanding fried filling.

After frying comes stewing.

Compared to frying, stewing doesn’t require as high Fire Control; thus, Huang Shengli was relatively more relaxed during the stewing process.

Qin Huai recited the recipe from the video tutorial, which could be described as a fool’s guide, so detailed that it even specified the bubbling level of the filling and how to adjust Fire Control, when to stir, and to what status the stirring should be for optimal results.

In short, if you stick to the recipe and follow what’s written, even Qin Luo could stew the filling.

No matter how well or poorly it turns out, it can be stewed anyway.

By the time the filling was served, the kitchen was filled with a rich meat aroma.

Huang An Yao’s mouth was almost watering.

Huang Shengli’s work was done, and he stepped aside while Huang Jia timely brought a comfortable chair and served a cup of tea.

Next up were Qin Huai and Zheng Siyuan’s performances.

Once the filling had cooled slightly, they started wrapping, kneading, shaping, and coloring.

Huang An Yao noticed, "Aren’t those the steps for making Apple Dough Ball? I remember Qin Huai did the same when making Apple Dough Ball at noon. But isn’t it a bit half-hearted?"

No one could answer him.

If Qin Huai had heard, he would nod and tell him, indeed, the more half-hearted, the better.

Qin Huai began intricately wrapping, casually kneading, abstractly shaping, and haphazardly coloring.

His abstract-style guo’er formed a stark contrast with Zheng Siyuan’s guo’er, which maintained the most basic sense of aesthetics.

Zheng Siyuan: ...

Zheng Siyuan looked at the color he painted, then looked at Qin Huai’s color that seemed to have fallen into a dye jar; it was hard to believe Qin Huai was actually a chef capable of making Apple Dough Ball.