Life is a Game

Knowing that there was no need to be in a hurry, Jiang Feng called Comrade Wang Xiulian and told her that he would not go back tonight and would stay in the hospital to cook for Jiang Shoucheng. After hanging up the phone, he was ready to work hard.

The chicken and duck have been stewed in the pot, and the next step is to make the egg yolk lion head.

The egg yolk lion head needs to be deep-fried. It is very delicious when it is still hot after deep-frying.

Jiang Feng sprinkled a small amount of clear noodles into the chopped and marinated minced meat and meat granules, then took out the salted egg yolks, and wrapped the whole salted egg yolks with minced meat. Each of them was as big as a fist, full of weight, and absolutely firm .

The lion's head made with minced meat and meat cubes has a better taste.

The quality of the salted eggs was also unexpectedly good. When Jiang Feng peeled off the first one, he was shocked when he found that the egg yolk inside was golden and runny.

The egg yolk is yellow and orange, and the oil is golden. The oil will come out as soon as the hands are exerted, which makes people salivate when they look at it.

Except for the salted duck eggs that Grandma Jiang picks herself every year, this is the first time that Jiang Feng has bought salted duck eggs that will ooze oil.

For such a good salted duck egg, the protein should not be wasted.

Jiang Feng thought for a while, then turned his attention to the two cabbages given by the vegetable market owner.

Fresh Chinese cabbage looks very juicy, whether it is fried or soup is a good choice.

It just so happened that Jiang Feng hadn't prepared to make soup before, so it was perfect to make a salted protein tofu and cabbage soup with the leftover protein and cabbage tofu.

Jiang Feng didn't want to make lion's head at first, because lion's head needs to be shaped with clear noodles and collect water. He didn't think that a small vegetable market next to the hospital cafeteria would need to refine the flour to remove the gluten in the flour. Chengmen, which are separated from other substances, are generally sold only in large supermarkets.

Combined with the freshly peeled salted duck eggs, Jiang Feng could only say that Renyi Small Canteen and Renyi Small Vegetable Market are magical existences.

Pour oil into the pan and heat the oil to 60-70% heat. Jiang Feng put the fist-sized lion's head into the pan and fried it until the surface was golden brown before taking it out.

There are generally two ways to make lion head: one is steamed, and the other is braised in soy sauce. Egg yolk lion head is braised in soy sauce.

Put the fried lion head back into the pot, stir shallot and ginger, add soy sauce and sugar at a ratio of 1:1, then add cooking wine, salt, water, star anise and a little cinnamon, bring to a boil on high heat, simmer on low heat, and cover the pot Let it simmer slowly.

Usually, the lion's head needs to be stewed for 40 minutes to an hour. The lion's head made by Jiang Feng this time is extra large, and it needs to be stewed for at least an hour and a half or even longer.

After dealing with the lion's head, Jiang Feng just started making eight treasure tofu.

Jiang Feng has been making this dish for more than half a year since the winter vacation, and there is no possibility of it turning over. He is very proficient. This dish may become his signature dish after another two years of practice.

In the end, Jiang Feng turned his attention to the fresh carp that was lively and thumping on the chopping board an hour ago, but now it has been disembowelled, the fish has been cut obliquely and turned over with a knife, and the fresh carp has been marinated.

Sweet and sour carp is a famous dish in Shandong cuisine, and there are simple ways and troublesome ways. No matter which method is used, the finished dish will be golden in color, charred on the outside and tender on the inside, with the head and tail of the fish raised, just like a carp leaping over a dragon's gate.

According to legend, the sweet and sour carp first originated in Luokou Town, an important town on the Yellow River. The Yellow River carp is not only pure in taste, plump and tender, but also becomes a delicacy at banquets because of its golden scales and red tail.

It is recorded in "The Book of Songs": "If you eat the fish, you must eat the carp of the river." The Yellow River carp has become a popular delicacy more than 3,000 years ago. It is precisely because of this unique condition that sweet and sour carp, a famous Shandong dish, is also known as a famous dish in Sanjin.

Such a famous dish with a long history, whether it is a simple method or a complicated method, it is very difficult to do it well.

With Jiang Feng's current level, there is no way to make sweet and sour carp excellent.

But since he was cooking for Jiang Shoucheng, the requirements were not that high. If it was made for two old men, Jiang Feng would definitely be scolded at his current level of cooking sweet and sour carp.

Jiang Shoucheng is easy to fool, he is even easier to fool than Jiang Zaide, since he was transferred to the emergency department to have time to open his mouth to eat is already very good, he doesn't have the leisure and elegance to pick on the taste of the food.

Jiang Feng glanced at his phone. It was almost five o'clock, and Aunt Qian's beef stew with carrots should be ready to serve. He stepped forward to uncover the lid and took a look, poked it a few times with chopsticks to make sure that the fire was ready, Jiang Feng turned off the fire, walked out of the small kitchen to the orthopedic cafeteria and called Aunt Qian who was rubbing the electric fan.

Aunt Qian was sitting in the canteen of the orthopedic department talking to the manager of the kitchen. It was not time for dinner yet, and there were only some family members of patients waiting in the canteen of the orthopedic department.

"Aunt Qian, your beef stew with carrots should be ready, go and try it," Jiang Feng said.

Aunt Qian got up immediately and said, "Thank you Xiaojiang, you must have been busy in the small kitchen all afternoon and it must be too hot, just sit here and rest for a while."

"I still have a few dishes that haven't been cooked. I'll rest after cooking." Jiang Feng said.

"Haven't finished cooking yet? Oh, yes, those dishes of yours are all big dishes. If I were to cook one dish, I would have to work all afternoon." Aunt Qian smiled and walked towards the small kitchen.

When Jiang Feng just came out of the small kitchen, he saw a sign posted outside, which said the orthopedic small kitchen administrator: Qiu Yuan. As long as the benevolent doctor doesn't work like a university, a brand has been hanging for a few years, and people change one brand after another. This Qiu Yuan should be the middle-aged handsome guy in front of him.

In other words, is it easy to go bald as long as you are engaged in hospital-related work?

Qiu Yuan is obviously in charge of the small kitchen, why is the top of his head so sparse?

"Brother Qiu, I cooked a lot of dishes there, and I also cooked porridge with eggs and lean meat. I will leave some dishes and two bowls of porridge for you and your wife later. You should also try my cooking." Jiang Feng said with a smile, He will often appear in the Renyi Kitchen in the next few days, and needs to maintain a good relationship with the administrator.

Qiu Yuan didn't expect Jiang Feng to have such a heart, so he agreed with a smile: "Thank you very much."

"It should be me thanking you." Jiang Feng said, then turned and went back.

At the door of the small kitchen, Jiang Feng happened to bump into Aunt Qian who was carrying a casserole to the inpatient department.

"Xiao Jiang, I put a plate of beef on the table. Remember to eat it while it's hot. It's time for dinner soon. I happened to send the beef to my husband, my daughter and my parents-in-law." Aunt Qian road.

"Thank you, Aunt Qian."

"Thank you, auntie. I just tasted a chopstick. It's much better than what I made before. It's almost as good as the ones sold in the store outside!" Aunt Qian said happily, and left with the casserole.

Jiang Feng went to the small vegetable market to buy some more vegetables, and was going to make scrambled eggs with tomatoes, stir-fried beans and eggplants in oil.

Sweet and sour carp is not in a hurry to make it. He uses a simple method to make it. You only need to sprinkle wet starch on the edge of the knife and fry it in oil until the skin hardens. When golden brown, take out and put on a plate and pour over the gravy.

This dish had to be eaten while it was hot, so Jiang Feng decided to wait until Jiang Shoucheng called him and told him that they were back from work before starting to cook this dish.

Let’s cook the vegetarian dishes such as ground three delicacies first. The temperature in the small kitchen is high. Cover them with the lid after cooking. Even if it is a little cold, the taste will not be bad.

On the other side, Aunt Qian carried the beef to the ward, a big casserole with carrot and beef stew, in fact, her husband couldn't eat a few yuan. It's just that this is what their family usually does. They make a big pot and eat it for a few days at a time. She subconsciously did the same when making this dish.

Aunt Qian's husband, her daughter and father-in-law were in two adjacent wards. Now that Aunt Qian came back, her mother-in-law went to the next ward to take care of her daughter and father-in-law. When she left, she brought a bowl of beef over.

"Is this beef edible?" Aunt Qian's mother-in-law was a little worried. She still knew how her daughter-in-law's cooking skills were.

"Mom, I met a professional chef in the small kitchen today. He instructed me to make it. It's edible and delicious. If you don't believe me, try it." Aunt Qian said.

After hearing Aunt Qian's words, her mother-in-law was relieved and left with the beef.

"I asked Dr. Guo, and he said that you can eat a little beef now, but don't eat too much, just eat two pieces." Aunt Qian picked out two pieces of relatively soft beef in a small bowl, and added a few more pieces Carrot radish, sitting in front of her husband's bed and preparing to feed him.

"It's not that I can't move my hands, why do I have to feed me like a child." Her husband smiled wryly.

"Your wound hasn't healed over and over again. The doctor told you to move less, don't move if you can. Come on, open your mouth."

Aunt Qian's husband opened his mouth obediently.

The beef entered the mouth and chewed a few times.

"It's ok, your beef is well-cooked, it's a bit of a testament to me!"

"Blow it up, what does it have to do with you? I met a young man surnamed Jiang in the small kitchen today. He is very enthusiastic. He is a professional chef. He helped... guided me to cook. He said he would teach me again tomorrow. , Tomorrow’s work will definitely be better than today’s!” Aunt Qian accidentally slipped her mouth.

Her husband's ears were sharp, and he heard Aunt Qian's omissions clearly, and said with a smile: "I just said, you can fry even a vegetable, how can it be done well? It turns out that the beef stew with carrots was hired by foreign aid .”

"Why did you ask for foreign help? I have a good culinary talent. Today the young man praised me for my knife skills. I will make it for you tomorrow. I will definitely do it myself. I will never let others touch it. If you try it tomorrow, it will definitely be better than today. This is better!" Aunt Qian said.

"Yo, I didn't expect my wife to be a culinary genius!"

"Just wait, I will cook for our family in the future, and I will cook for you every day."

"Okay, I'll eat your cooking every day."

"Don't be out of shape here every day, take another bite of carrot, and I'll go to the cafeteria to buy porridge for you after eating. You take good care of your wounds, and you're not an old man in his 70s or 80s. Dad and you are recovering from the surgery on the same day. Are you okay? You are only in your 50s, and your body is in good shape. When you get well and leave the hospital, I will make whatever you want to eat." Aunt Qian said, her eyes turned red, and she lowered her head to pick out the food in the bowl. Carrot does not visit her husband.

"Lijuan, I actually have feelings."

"You have a fart feeling, you haven't felt right for so many years!"

"Okay, okay, I won't talk anymore, don't cry."

"Why are you crying? You read it wrong." Qian Lijuan put down the bowl, got up and turned to leave, "I'll buy you porridge."

...

Jiang Feng started waiting for the phone after he finished frying the vegetables, but he didn't expect that it would be past 7 o'clock.

"Hey, little brother, the emergency department is empty after we're done. How's your food going?" Jiang Shoucheng was paralyzed in the office when he said this.

"Second brother, the dishes are almost ready, but where are the dishes delivered? Orthopedic canteen?" Jiang Feng asked.

As soon as he heard that the dishes were ready, Jiang Shoucheng was shocked, his waist no longer hurt, his legs didn't hurt anymore, and he didn't feel sleepy after working the night shift last night. There was even an illusion that I could do three more night shifts in a row.

"You don't have to worry about it, we'll go over there and carry it over. Bring it to our office. Hurry up, Lao Xu, Lao Zhou, clear the table, and dinner is about to clear the table! Forget it, Lao Sun, come and clear the table, Lao Xu Old Zhong, let's serve food!" Jiang Feng could feel the turmoil on Jiang Shoucheng's side through the phone.

"Little brother, let's come here now, I'll hang up first."

Jiang Feng hung up the phone, heated up the oil and put the carp in the pot.

After working for so long, it's finally time for dinner.