Abnormal Gourmet Chronicle

Even if this question is very commonsensical, in the mouth of this meticulous and patient master, it becomes a problem that everyone could make; it's normal for you to encounter this issue. If we encounter this problem once, we correct it; if it appears twice, remember it, and if it appears three times, it means you've identified the problem correctly, so you're not adept in this area, and we need to learn and correct it more.

Although Cao Guixiang said she has never taken on a disciple and doesn't dare to for fear of misleading them, Qin Huai thinks that if Cao Guixiang became a master, she would definitely be a very good one.

A good master like Huang Shengli.

By the time Qin Huai finished learning about sea cucumbers, it was already 2:46 in the afternoon.

It's not that Qin Huai had completely learned, but Cao Guixiang had to go out to chat with her good friends in the park.

"Xiao Qin, when you finish practicing with the radish, come to Qiu County. Don't forget to make a Double Crab Bun for me, Master Cao, and Grandpa Zhang. I'm really too curious about what this bun tastes like." Cao Guixiang picked up her canvas bag as she spoke.

"For sure, but at the speed I'm learning to cook, I might not have learned the Double Crab Bun by then," Qin Huai chuckled wryly.

"It's better if you haven't learned it well. Make more for Grandpa Zhang, so next time he buys the wrong groceries, he'll eat your Double Crab Bun every morning."

"Something not well-learned must taste especially bad."

Qin Huai was amused by Cao Guixiang. For a moment, he didn't know what to say and could only smile and say, "Then I'll definitely make a lot, enough for half a month's supply!"

"Do it well, and if you have any seasoning questions, feel free to message me on WeChat. Although I, Master Cao, am not skilled, I do have some sense of seasoning and might be able to offer some suggestions." With that, Cao Guixiang ended the video call and went to the park.

Qin Huai put away the sea cucumbers he had just processed, preparing to make the cold sea cucumber dish later according to the recipe Cao Guixiang gave, and washed his hands to watch Zheng Siyuan make the Double Crab Bun.

Zheng Siyuan had already kneaded the dough and was handling the sea cucumbers.

He was frying the sea cucumbers.

This miraculous way of handling ingredients shocked Qin Huai. Although he's not very familiar with sea cucumbers, he just hurriedly took a class for more than an hour.

Cao Guixiang didn't mention this part.

Cao Guixiang talked about sea cucumbers being braised, stewed in broth, or used in cold dishes, with the main cooking methods being braising, stewing, and simmering.

What kind of new method is this frying?

This snack is undoubtedly too creative.

The key point is that Uncle Wang's recipe didn't mention frying sea cucumbers.

Zheng Siyuan wouldn't have made a decision that defies tradition, would he?

In shock, Qin Huai walked up and asked, "Why... why fry the sea cucumbers?"

Even though it was just a few seconds of frying the sliced sea cucumbers in oil, it still seemed to defy tradition. Is there a way to fry sea cucumbers?

"Won't sea cucumbers turn into a watery mess if fried?" Qin Huai weakly asked.

"That's why I just fry them in oil for a few seconds," Zheng Siyuan said. "If it's a Double Crab Bun made with fresh crab roe, you don't need to fry them in oil, but if it's made with Crab Yellow Sauce, you do."

"I know you have the recipe for the Double Crab Bun, and I've seen it too. There's no such step in it. But this quick frying in oil is actually something my master accidentally discovered, and adding this step changes the texture, making it pair better with the Crab Yellow Sauce."

"You'll understand when you taste it later."

Qin Huai still didn't understand how Master Jing discovered that briefly frying sea cucumbers would enhance the flavor of the Double Crab Bun.

"So how did Master Jing discover this in the first place?" Qin Huai asked curiously.

Zheng Siyuan was silent.

"It was my dad."

"It's said that a batch of old customers sent a lot of sea cucumbers. During that era, it was rare to see sea cucumbers in non-coastal areas. My dad, as a pastry snack master, had very few opportunities to make and touch sea cucumbers."

"He was young at that time, fearless and bold to challenge authority."

"It's common knowledge that sea cucumbers shouldn't be fried. No chef would fry sea cucumbers for guests to eat. My dad refused to believe it, thinking that not frying them for too long, just a few seconds in oil to make the surface crispier, might not be a bad idea. He also tried frying them with batter."

"Anyway, that's how he discovered it."

Qin Huai: ...

As expected of you, Master Zheng.

"So, sometimes my dad says I'm too rigid and don't know how to innovate, I never listen to him."

"It's because he's so innovative that he became the way he is now."

"Sometimes I don't even understand how he comes up with innovations. He doesn't just fry sea cucumbers, but also bird's nest, and even fried shark fins with batter."

"My mom said at that time he was following the trend of loving fried chicken, so he wanted to throw everything into the deep fryer."

Qin Huai: ...

6.