Abnormal Gourmet Chronicle-Chapter 891 - 441: Textbook-Level Strength (Part 2)

Before, he would wonder if he was heading in the wrong direction, if his skills were off, or if there was something he hadn't understood, pondering how to find his own personal style.

Now, he doesn't care about those things at all.

What direction, skills, and understanding—these issues arise because the basic values aren't high enough. Simply put, if you're lacking, you just need more practice.

Just as learning is like rowing against the current, not advancing means moving backward. This is also true for making snacks; there are no shortcuts. As long as your basic values are maxed out, any problem is no problem.

The achievements of a Master and the answer key to success are right there. In fact, Qin Huai had this version of the answer key a long time ago, but back then he was too incompetent to understand even when it was right in front of him.

The game system distributing teaching materials obviously noticed this issue too and tossed Qin Huai a low-level version of a textbook, letting him transition with rice cakes first.

Soon, the first batch of plain steamed buns had finished fermenting and were ready for steaming.

The plain steamed buns came out of the pot.

Wonderfully fragrant, standard plain steamed buns.

The appearance is standard, the color is standard, and even the steam and the unique wheat aroma that drifts out with it after steaming are all so standard.

The Master Chefs each took a standard bun and began eating thoughtfully.

Everyone who ate the bun was a connoisseur, including Tan Wei'an. As soon as the bun was in hand, everyone couldn't help but start to evaluate it.

The size is just right, you can hold it perfectly with one hand; it looks beautiful. When you pinch it, it's soft yet firm and bouncy, instantly revealing a good quality bun.

When you take a bite, it's soft and warm. The bun skin is smooth with a unique aroma and texture, the inside is firm with chewiness yet not dry. You can taste the slight sweetness of starch when chewing, with a rich wheat aroma, and because the buns just came out of the pot, you can faintly sense the moist, exquisite texture brought by the steam.

Such a standard, ordinary, yet delicious bun.

It's definitely not considered supremely delicious. It's just a bun, tasty on its own, and also delicious when opened up and spread with fermented tofu, added with pickled vegetables, salted vegetables, or even spicy strips.

Yet, it undoubtedly exceeds expectations.

Up until eating this bun, many of the Master Chefs suddenly understood the bold words Qin Huai had said earlier.

A seemingly casually made ordinary bun can indeed showcase a chef's true skills to the maximum. The current version is already surprisingly good, if it were better, even two levels better…

Such skills would be laugh-out-loud impressive, dreaming about it is beyond imagination.

Qin Huai didn't eat the buns he steamed himself, he moved seamlessly to the next batch.

It wasn't long before the Fermented Rice with Steamed Buns was out of the pot too.

When the Fermented Rice with Steamed Buns came out, Qin Huai paused slightly, then felt a bit relieved. He still didn't eat the Fermented Rice with Steamed Buns himself but silently handed them out to everyone.

[Fermented Rice with Steamed Buns A- level]

This was the first time Qin Huai made an A- level Fermented Rice with Steamed Buns. Although it hadn't reached the best A-level Qin Huai could currently make, it was enough to explain everything.

Qin Huai's previous Fermented Rice with Steamed Buns had always been B-level and never broke through.

Fermented Rice with Steamed Buns was Qin Huai's earliest signature snack, made the longest time and in the largest quantities, yet among Qin Huai's signature snacks, it didn't stand out as much.

Even at the main venue for Fermented Rice with Steamed Buns, Huang Ji Restaurant, they were only the main attraction for a while before being quickly overshadowed by premium Three Meat Buns, guo'er, and Four Happiness glutinous rice.

Many old customers at Huang Ji loved eating Fermented Rice with Steamed Buns mainly for nostalgia.

Qin Huai never deliberately upgraded or improved the level of Fermented Rice with Steamed Buns because the B-level was already up to standard; the recipe he figured out was B-level.

Yet today the Fermented Rice with Steamed Buns reached A- level.

You could only say that the master's textbooks were truly useful. They might not teach you very specific things, a particular formula or routine, but they direct your thinking.

When your thinking clears up, everything clears up.

Qin Huai didn't have a recipe for plain steamed buns, but he thinks that his current plain steamed buns should also be at A-level.

In terms of difficulty and the value requirements of the basic skills panel, buns are definitely more demanding than rice cakes, after all, rice cakes are indeed a bit too simple. The final effect presented by the buns not comparing to rice cakes is also very normal.

Having the current effect is already quite impressive.

Qin Huai's basic snacks display continued until past 2 in the afternoon.

Rice cakes, plain steamed buns, Fermented Rice with Steamed Buns, Sesame Baked Buns, the most ordinary large meat buns, vegetable buns were made in turns, even a batch of handmade noodles, clear soup handmade noodles were made in between.

It almost moved Master Hua to tears.

Boss Su, who was watching from the front row, left a little after noon to return to work. It wasn't because the work was too much to handle, mainly because Boss Su was full. This kind of staple food is indeed quite filling; he couldn't eat anymore.

Before leaving, Boss Su considerately canceled today's morning meeting. These kinds of meetings can easily be skipped for a day; compared to the enlightenment of a promising snack master with a bright future, the morning meeting isn't important at all.

As for the guests at Zhiwei Restaurant…

They were absolutely thrilled.

Recently, when Master Zhou would randomly drop a batch of egg tarts daily, it already drove the old customers crazy. Zhiwei Restaurant, as a traditional Chinese pastry hotel, had its signature snack suddenly promoted by customers to egg tarts during that period.