Chapter 292 Sweet and Sour Carp
Knowing that there was no need to rush, Jiang Feng called Comrade Wang Xiulian and told her that he would not go back at night and would stay in the hospital to cook for Jiang Shoucheng. After hanging up the phone, he was ready to go out and do something big.
The chicken and duck have been simmered in the pot, and now it’s time to make the egg yolk lion head.
The egg yolk lion head needs to be fried. After frying, it is already very delicious when it is still hot out of the pan. It is fragrant and crispy. It has a unique flavor when eaten as the fried meatballs at home during the New Year.
Jiang Feng sprinkled a small amount of clear noodles into the minced meat and meat cubes that had been chopped and marinated, then took out the salted egg yolks and wrapped the whole salted egg yolks with minced meat. Each one was as big as a fist, full of weight and absolutely strong. .
The lion 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 the first one open, he was shocked to find that the yolk inside was golden and oily.
The yellow-orange egg yolk and the golden oil will come out as soon as you put your hands on it, making people salivate just looking at it.
In addition to the salted duck eggs that Grandma Jiang personally pickled every year, this was the first time Jiang Feng bought salted duck eggs outside that would leak oil.
For such good salted duck eggs, the protein cannot be wasted.
Jiang Feng thought for a while and turned his attention to the two cabbages given by the vegetable market owner.
Fresh Chinese cabbage looks very juicy and is a good choice whether stir-fried or made into soup.
It happened that Jiang Feng had not prepared any soup before, so it was perfect to use the remaining egg whites and cabbage tofu to make a salted egg white, tofu and cabbage soup.
Jiang Feng originally didn't want to make a lion's head, because the lion's head needs to be shaped with clear flour to collect the water. He didn't think that a small vegetable market opened next to the hospital cafeteria would need to refine the flour and remove the gluten in the flour. Separated noodles from other substances are generally only sold 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 were both magical existences.
Pour oil into the pan and heat the oil to 60% to 70% heat. Jiang Feng puts the fist-sized lion head into the pan and deep-fries it until the surface is golden brown before taking it out.
There are generally two ways to make lion head: one is steaming, the other is braised, and the egg yolk lion head is braised.
Put the fried lion head back into the pot, stir-fry the onion 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 over high heat, simmer over low heat, and cover the pot Let it simmer slowly.
A normal lion head needs to be simmered for 40 minutes to an hour. The lion head Jiang Feng made this time is extra large and needs to be simmered 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. There is no possibility of overturning it. He is very skilled. If he practices this dish for another two years, it might become his signature dish.
Finally, Jiang Feng turned his attention to the fresh carp that was lively and lively and jumping on the chopping board an hour ago, but now it has been disemboweled, the fish body has been cut diagonally, and the fish has been marinated.
Sweet and sour carp is a famous dish in Shandong cuisine. There are simple and troublesome ways to make it. No matter which method is used, the dish will be golden in color, charred on the outside and tender on the inside. The head and tail of the fish will be raised up, just like a carp leaping through a dragon's gate.
According to legend, sweet and sour carp first originated in Luokou Town, an important town on the Yellow River. Yellow River carp not only has pure meat taste, is plump and tender, but also becomes a delicacy at banquets because of its golden scales and red tail.
"The Book of Songs" once recorded: "If you don't eat the fish, you must eat the carp from the river." Yellow River carp has become a popular delicacy more than 3,000 years ago. Jin Province is located near the Yellow River and is also known as the Vinegar Township, rich in various famous vinegars. It is precisely because of this unique condition that sweet and sour carp, a famous dish in Shandong cuisine, is produced, and is also known as a famous dish in the Three Jin Dynasties.
For such a famous dish with a long history, it is very difficult to make it well, whether it is a simple way or a complicated way.
With Jiang Feng's current level, there is no way to make sweet and sour carp extremely good.
But since he was cooking for Jiang Shoucheng, the requirements were not that high. If it were cooked for two old men, Jiang Feng would definitely be scolded for his current skill in making sweet and sour carp.
Jiang Shoucheng was easy to fool, he was even easier to fool than Jiang Zaide. Since he was transferred to the emergency room, it was already good that he had time to open his mouth and eat. He didn't have the leisure and elegance to be picky about the taste of food.
Jiang Feng looked at his phone. It was almost five o'clock, and Aunt Qian's carrot and beef stew should be ready. He stepped forward to take off the lid and took a look, then poked it a few times with chopsticks to make sure the heat was ready. Jiang Feng turned off the heat, walked out of the small kitchen and went to the orthopedic canteen to call Aunt Qian who was rubbing the electric fan.
Aunt Qian is sitting in the orthopedic canteen talking to the kitchen manager. It's not yet dinner time, and there are only some family members of patients waiting for meals in the orthopedic canteen.
"Aunt Qian, your carrot and beef stew should be ready. Go try it." Jiang Feng said.
Aunt Qian stood up immediately and said, "Thank you, Xiao Jiang. You must have been too hot after working in the kitchen all afternoon. Sit here and take a rest."
"I still have a few dishes to cook. Let's wait until they are finished." Jiang Feng said.
"It's not finished yet? Oh, that's right. Those dishes of yours are all big dishes. If you want me to cook them, I'll probably be busy all afternoon." Aunt Qian smiled and walked towards the small kitchen.
"Ding, complete a dish, mission progress (1/100)."
When Jiang Feng just came out of the kitchen, he saw a sign posted outside, which said the manager of the orthopedic kitchen: Qiu Yuan. As long as Renyi doesn't work like Big A, where the same brand hangs for several years and people change brands one after another, this Qiu Yuan should be the middle-aged handsome guy in front of him.
By the way, are those who work in hospitals prone to baldness?
Qiu Yuan is obviously in charge of the small kitchen, why is the top of his head so sparse?
"Brother Qiu, I have cooked a lot of dishes there, and also cooked preserved egg and lean meat porridge. I will leave some vegetables and two bowls of porridge for you and your wife later, and you can also try my craftsmanship." 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 still have such a heart, so he smiled and agreed: "Thank you very much."
"I should be the one to thank you." Jiang Feng said, and then turned around and went back.
At the door of the small kitchen, Jiang Feng happened to bump into Aunt Qian, who was carrying a casserole and preparing to go 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 almost dinner time. I just happened to give the beef to my husband, my daughter, and my parents-in-law." Aunt Qian road.
"Thank you, Aunt Qian."
"Auntie, I want to thank you. I just tried the chopsticks. It's much better than what I made before. It's almost as good as the ones sold in stores outside!" Aunt Qian said cheerfully, and left with the casserole.
Jiang Feng went to the vegetable market and bought some more vegetables, preparing to make scrambled eggs with tomatoes, stir-fried beans and eggplants with oil.
Don’t rush to make the sweet and sour carp yet. He uses a simple method to make it. He only needs to sprinkle wet starch on the knife edge and fry it in oil until the skin becomes hard. Then fry it for three minutes over low heat and then fry it over high heat until it becomes soft. When golden brown, take it out and put it on a plate and pour the gravy on it.
This dish had to be eaten while it was hot. 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.
First, cook the vegetable dishes such as Di Sanxian. The temperature in the small kitchen is high. After cooking, cover it with a lid. Even if it is a little cold, the taste will not be much worse.
On the other side, Aunt Qian brought beef to the ward. In fact, her husband couldn’t even eat a few pieces of a large casserole with carrot stewed beef. It's just that this is what their family usually does. They make a big pot and eat it for several days at a time. This is what she subconsciously did when making this dish.
Aunt Qian's husband, her daughter and her father-in-law were in two adjacent wards. Now that Aunt Qian was back, her mother-in-law went to the next ward to take care of her daughter and her father-in-law, and brought a bowl of beef over when she left.
"Is this beef edible?" Aunt Qian's mother-in-law was a little worried. She still had an idea of her daughter-in-law's cooking skills.
"Mom, I met a professional chef in the small kitchen today, and he taught me how to make it. It's edible and tastes good. If you don't believe me, try it." Aunt Qian said.
After hearing what Aunt Qian said, her mother-in-law felt relieved and left with the beef.
"I asked Dr. Guo, and he said you can eat some beef now, but don't eat more, just eat two pieces." Aunt Qian picked out two relatively soft pieces of beef in a small bowl and added a few more pieces. Carrot Radish, sitting in front of her husband's bed, preparing to feed him vegetables.
"It's not like I can't move my hands. Why do you have to feed me like a child?" Her husband smiled bitterly.
"Your wound keeps getting better. The doctor said you should move less. Don't move if you can. Come on, open your mouth."
Aunt Qian’s husband opened his mouth obediently.
The beef enters your mouth and chews a few times.
"Okay, you cooked the beef in a decent way, and you're worthy of me!"
"Come on, what does it have to do with you? I met a young man named Jiang in the small kitchen today. He was very enthusiastic. He is a professional chef. He helped... guide me in making it. He said he would teach me again tomorrow. "What you do tomorrow will definitely be better than what you did today!" Aunt Qian accidentally let it slip.
Her husband had sharp ears and heard clearly what Aunt Qian had missed. He smiled and said, "I'm just telling you, you can stir-fry all the vegetables, how can you cook them well? Turns out you hired foreign aid to stew beef with carrots." .”
"Why did you hire foreign help? I have a good talent for cooking. Today, the young man praised me for my knife skills. I will cook it for you tomorrow. I will make it with my own hands and never let others touch it. If you try it again tomorrow, it will definitely be better than today. This is better!" Aunt Qian said.
"Oh, I didn't expect my wife to be a cooking genius!"
"Just wait, I will cook in our house from now on, and I will cook for you every day."
"Okay, I will eat your cooking every day."
"Don't be out of shape here every day. Eat another bite of carrots. After that, I'll go to the cafeteria to buy you some porridge. You take good care of your injuries. You're not an old man in his seventies or eighties. Dad had an operation on the same day as you and you're not recovering well now." Are you okay? You are only in your 50s and your body is strong. When you are well and discharged, I will make you whatever you want to eat." Aunt Qian said with red eyes and lowered her head to pick out the food in the bowl. Carrot doesn’t visit her husband.
"Lijuan, actually I have feelings."
"You have a shitty feeling, you haven't felt right in so many years!"
"Okay, okay, I won't say anything anymore. Stop crying."
"Why are you crying? You saw it wrong." Qian Lijuan put down the bowl and stood up, turning around to leave. "I'll buy you porridge."
……
After Jiang Feng finished cooking the vegetarian dishes, he started waiting for the call. Unexpectedly, it was past 7 o'clock when he waited.
"Hey, little brother, we're done with the emergency room and there's no one here. How's your cooking going?" When Jiang Shoucheng said this, he was paralyzed in the office.
"Second brother, the food is almost done, but where will it be delivered? Orthopedic canteen?" Jiang Feng asked.
As soon as he heard that the food was ready, Jiang Shoucheng was excited. His waist and legs no longer hurt. He didn't feel sleepy after working the night shift last night. He even had the illusion that I could work three more night shifts in a row.
"You don't have to worry about it. We can just go over and bring it to our office. Come quickly, hurry up, Lao Xu, Lao Zhou, clear the table. It's time for dinner! Forget it, Lao Sun, come and clear the table. Lao Xu Lao Zhong, let's bring the food!" Jiang Feng could feel the chaos at Jiang Shoucheng's side through the phone.
"Brother, let's come over now. I'll hang up first."
Jiang Feng hung up the phone, heated up the oil and put the carp into the pot.
After working for so long, it’s finally time to eat. (End of chapter)