Abnormal Gourmet Chronicle
Chapter 257 - 175 [Apple Dough Ball level A]

Chapter 257: Chapter 175 [Apple Dough Ball level A]

Qin Huai was tinting the guo’er.

He hadn’t colored a guo’er for a long time. Back at Huang Ji, Qin Huai basically didn’t make guo’er. If he did, it was for Gong Liang to make serious Apple Dough Balls.

Now, suddenly having to color so many guo’er, he was a little rusty.

The price of being rusty was that the colors he applied were very abstract, unprecedentedly bad, crossing the line of quality.

So good that—

[Apple Dough Ball level A]

Qin Huai looked at the guo’er in his hand, stunned.

A... A-level?

How did it reach A-level?

Was it because Huang Shengli had a good month of rest, his back recovered well, and the stir-fried filling with big spoon stir-frying technique was better than last time?

Or was it because Qin Huai’s yeast rose to Advanced level, giving him better control over the dough, making it more suitable for guo’er?

Or maybe because this time the clumsy coloring was so ugly it added to the A-level under the buff?

No, the coloring of these snacks only affects the probability of the buff appearing, not the overall level.

Qin Huai examined the guo’er in his hand.

Beautiful shaping, ugly coloring.

It looked like a fruit just scooped out from a palette.

But at this moment, this still slightly warm guo’er looked so beautiful in Qin Huai’s eyes.

Because it’s A-level!

Qin Huai had never made a snack that could be rated as A-level by the system, having not made one, he had no real reference. Qin Huai had always guessed that Advanced level skills couldn’t make an A-level snack, not even in a burst of creativity.

There was a very strict barrier between each major level.

In novels, a Golden Core can burst to defeat Nascent Soul, but here Advanced skills couldn’t even produce an A-level snack no matter how much they burst.

Now he did it, with the help of Huang Shengli.

It made Qin Huai even more convinced he at least had to brush one important skill to Master Level to make an A-level snack.

The ugly guo’er lay obediently in Qin Huai’s palm, not light, weighing about half a pound, focusing on a large amount to satiate hunger.

Qin Huai knew, guo’er should be eaten while hot to taste good.

This snack is essentially a meaty pastry wrapped in dough skin. The outer skin is thick, the filling juicy inside, and the guo’er’s skin locks in the juicy filling. If left to cool for just a minute or two out of the pot, it might not feel hot to the touch, but one bite would definitely scald your tongue.

So after steaming, while hot, it should be tinted, and eaten after coloring is the best suited temperature.

Qin Huai knew eating it now might still be a little hot, as this was the first he had brushed out.

But he couldn’t wait, he wanted to eat now. He wanted to taste what his first self-made A-level snack was like.

Qin Huai moved.

Without hesitation, he took a big bite of the freshly brushed guo’er, wrapping the skin and filling in one mouthful.

The meat juice mixed with the sweet aroma of carrot puree filled his mouth, scalding Qin Huai who could only inhale sharply, chewing while sighing deeply, savoring quickly, and swallowing swiftly.

A-level guo’er and B-level guo’er were simply not the same kind of snack!

Qin Huai wasn’t saying B-level guo’er wasn’t tasty, he simply felt B-level guo’er didn’t fully display this snack’s genuine merits.

Everyone who saw the guo’er recipe knew that the filling was a standard bun filling.

Qin Huai knew more than others, he knew this snack was entirely because Jiang Weiming wasn’t very good at making snacks, forcing it into existence with a meat Chef’s mindset creating a pastry.

B-level guo’er’s meat filling was the highlight, delicious, juicy, combining fresh, salty, sweet, and fragrant flavors, making it irresistible to stop eating.

The guo’er’s shape and skin compared to the meat filling were completely secondary.

But A-level guo’er was different. The A-level guo’er’s dough skin was no longer auxiliary; it was the best partner for the filling. Its texture, its elasticity, its softness and hardness, even the integration of juice-steeped dough skin parts and non-juice-steeped parts were optimally suited.

This skin and filling were well-matched, making it a unique, delicious snack that meat lovers couldn’t refuse, perfectly combining the sweetness of carrots.

Qin Huai discovered he might have slightly underestimated Jiang Weiming’s culinary skills.

Because he had seen memories, he subjectively thought guo’er was a snack where the filling’s importance far exceeded the dough’s.

Because he knew Jiang Weiming was actually a meat Chef, he naturally thought guo’er was primarily meat cooking over pastry, emphasizing Fire Control, big spoon stir-frying technique, and mastering the filling. He had never considered he thought this way due to Jiang Weiming’s insufficient pastry skills only achieving this.

Guo’er could be better, Jiang Weiming, when researching this recipe, truly treated it as a good pastry method in his research, not mindlessly copying and forcing bun filling into guo’er.

At this moment, Qin Huai couldn’t help but marvel internally, Jiang Weiming truly was an amazing chef.

Qin Huai ate silently, unaware that not far away Qin Luo’s eyes were wide open.

Qin Luo: ?!

Why did his brother stop after brushing one guo’er and started eating on his own?

Brother, you weren’t like this before!

Before, whenever you got something delicious, the first thing you thought of was me. If nothing else, it had to be half for each of us, right?

Shouldn’t you have brushed two, one for each of us to eat first?