v2 Chapter 288： Sweet and sour carp

Knowing that he didn't need to be in a hurry, Jiang Feng called Comrade Wang Xiulian and told her that she would not stay back at night and would stay in a doctor to cook for Jiang Shouxi. When she hung up the phone, she was ready to let go.

The chickens and ducks have been boiled in the pot, and it is time to make egg yolk lion heads.

The egg yolk lion head needs to be fried. It is very delicious when it is hot when it is out of the pan. It is crispy and fragrant. When eating the fried meatballs for the Chinese New Year, don't have a flavor.

Jiang Feng sprinkled a small amount of noodles into the minced meat and meat particles that had been chopped and marinated, and then pulled out the salted egg yolk. The whole salted egg yolk was wrapped with the minced meat, each of which was as large as a fist. .

A lion head made from a mixture of minced meat and meat particles has a better taste.

The quality of the salted egg was also unexpectedly good. When Jiang Feng peeled the first one and found that the egg yolk was golden and oily, she was shocked.

The yellow yolk's egg yolk, golden can-can oil, and the oil spit out as soon as you put your hands on it.

In addition to the salted duck eggs that Grandma Jiang personally marinated each year, this is the first time Jiang Feng has bought salted duck eggs that have been drained.

With such good salted duck eggs, the protein can't be wasted.

Jiang Feng thought about it and set his sights on the two cabbages sent by the vegetable market owner.

Fresh Chinese cabbage is very watery when you look at it, whether it is stir-fried or soup, it is a good choice.

Coincidentally, Jiang Feng didn't prepare soup before, so using the rest of the protein together with cabbage tofu to make a salty protein tofu cabbage soup is perfect, clear the fire and greasy, with salty protein in it can add a point of flavor.

Jiang Feng did not want to make a lion head because the lion head needs to be shaped with clear noodles and collect water. He does not think that a small vegetable market opened near the hospital canteen will need to refine the flour and make the flour in the flour. Semen noodles which are separated from other substances are generally only sold in large supermarkets.

Combined with the salted duck eggs just peeled, Jiang Feng can only say that Renyi Xiaoshitang and Renyi Small Vegetable Market are amazing.

Pour the oil in the pot, and heat the oil to 6,70%. Jiang Feng puts the fist-sized lion head in the oil pan and fry until the surface is golden.

There are two ways to make a lion head: one is steaming, and the other is braised. The egg yolk lion head is braised.

Put the fried lion head back into the pan, add chives and ginger, add soy sauce and sugar, then fill with cooking wine, salt, water, star anise and a little cinnamon, boil on high heat, slowly cook on low heat, cover the lid Let it taste slowly.

The average lion head takes 40 minutes to an hour. The lion head made by Jiang Feng this time is extremely large, at least one and a half hours or even longer.

After processing the lion head, Jiang Feng just started making Babao Tofu.

This recipe has been made since the winter vacation, and Jiang Feng has also made it for more than half a year. There is no possibility of overturning, and he is very skilled. Practicing this dish for another two years may not become his signature dish.

In the end, Jiang Feng cast his eyes on the lively carp that was still alive and lively an hour ago, and fluttered on the chopping board, but now it has been opened to the stomach, the fish has been cut obliquely with a knife, and the salted fresh carp.

Sweet and sour carp is a famous dish of Shandong cuisine. There are simple and troublesome methods. No matter which method is used, the color is golden after cooking, the outer focus is tender, and the fish head and fish tail are lifted up, like a carp leaping into a dragon gate.

According to legend, the sweet and sour carp first began in Huangkou, a heavy town in the Yellow River. The Yellow River carp was not only pure in meat, but also rich and tender, and because of its golden scales and red tails, I became a delicacy at the banquet.

"The Book of Songs" once recorded: "How can it eat its fish? It must be the carp of the river." The Yellow River carp has become a popular cuisine more than 3,000 years ago. It is located near the Yellow River in Jin Province, and it is also known as the vinegar town. It is because of this unique condition that the sweet and sour carp, which is a famous dish of Shandong cuisine, is also known as the Sanjin famous dish.

It is very difficult to make such a famous dish with a long history, whether it is simple or complicated.

At the current level of Jiang Feng, there is no way to make sweet and sour carp extremely well.

However, since Jiang Shouxi is cooking, the requirements are not so high. If it is for two grandfathers, Jiang Feng's current level of sweet and sour carp is bound to be scolded.

Jiang Shouzhen is very confused. He is better than Jiang Zaide. Since he was able to open his mouth to eat after he was transferred to the emergency department, it has been very good. He does not have the leisure and elegance to pick the taste of food.

Jiang Feng glanced at her phone. It was almost five o'clock, and Aunt Qian's beef stew with carrots should be ready for cooking. I stepped forward and took a look. I chopsticks and poked a few times, and it was determined that the fire was OK. Jiang Feng turned off the fire and went out of the kitchen to the orthopedic cafeteria called Aunt Qian, who was holding a fan.

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

"Aunt Qian, your carrot and beef stew should be all right, go and taste it." Jiang Feng said.

Aunt Qian got up immediately and said, "Thank you, Xiaojiang. You've been busy in the kitchen for an afternoon. It must be hot. Sit here for a while."

"I still have a few dishes that I haven't cooked yet. I'll take a break when they are done." Jiang Feng said.

"It's not finished yet? Oh, yes, all of your dishes are big dishes. If you want me to cook, I'm going to have to spend a whole afternoon on a dish." Aunt Qian smiled and walked towards the kitchenette.

When Jiang Feng was just out of the kitchenette, he saw a sign posted on the outside, which said orthopedic kitchenette administrator: Qiu Yuan. As long as benevolent doctors don't do the big A, if a brand is hung for a few years, it is not a matter of changing one brand after another, this Qiu Yuan should be the middle-aged handsome guy in front of him.

Is it easy to bald as long as they are engaged in hospital-related work?

Qiu Yuanming is in charge of the kitchen. Why is his head so sparse?

"Brother Qiu, I made a lot of dishes there and cooked egg lean porridge. Later, I will leave you and your lover an order and two bowls of porridge, and you will also **** craft." Jiang Feng laughed, He will often appear in the Renyi small kitchen for the next few days, and needs to maintain a good relationship with the administrator.

Qiu Yuan did not expect Jiang Feng to have this heart, and agreed with a smile: "Thank you so much."

"I should thank you for that." Jiang Feng said, and then turned back.

At the door of the kitchenette, Jiang Feng happened to meet Aunt Qian, who was holding a casserole and was going to the inpatient department.

"Xiaojiang, I put a plate of beef on the table, you remember to eat it while it's hot, and it's time for dinner. I just gave the beef to my husband, my daughter and my father-in-law." Aunt Qian Road.

"Thank you Aunt Qian."

"Auntie would like to thank you. I just tasted the chopsticks, which is much better than what I did before. I almost caught up with the outside store!" Aunt Qian said cheerfully and left with the casserole.

Jiang Feng went to the side market to buy some more vegetables, and prepared to make scrambled eggs with tomatoes, dried beans and eggplant.

Sweet and sour carp is not in a hurry. 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 is hardened. Golden yellow, remove the pan and drizzle the juice.

This dish has to be eaten while it's hot. Jiang Feng decided to wait for Jiang Shouzhen to call him and tell him that they were back from work before they started cooking.

First make these vegetarian dishes of Disanxian, the temperature of the small kitchen is high, and cover it with a lid after finishing, even if it is a little cold, the taste will not be worse.

On the other side, Aunt Qian took the beef to the ward. In fact, her husband couldn't eat a few pieces of carrots in a large casserole. It's just that this is what their family usually does. As soon as they make a large pot and eat for a few days at a time, she does this subconsciously when making this dish.

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

"Can this beef be eaten?" Aunt Qian's mother-in-law was a bit uneasy. She still had a little in mind about her daughter-in-law's cooking skills.

"Mom, I met a professional chef in the small kitchen today. He instructed me to make it. It can be eaten, it tastes good, I don't believe you try it." Aunt Qian said.

Listening to Aunt Qian said that her mother-in-law was relieved and left with the beef.

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

"I can't move my hands, why do I have to feed me like a child." Her husband smiled bitterly.

"You've been getting better and better over and over again. The doctor said that you need to move less. If you can't move, don't move. Come and open your mouth."

Aunt Qian's husband opened her mouth obediently.

The beef was imported and chewed a few times.

"Okay, your beef is made like a decent look, it's a bit of a pass for me!"

"Blow you, what does it have to do with you? I met a young man named Jiang in a small kitchen today, but I am enthusiastic. He is a professional chef who helped ... guide me and he said that he would teach me again tomorrow. Tomorrow will definitely be better than today! "Aunt Qian said accidentally.

Her husband had sharp ears, and heard Aunt Qian's missed part clearly, and laughed: "I'll say, you can stir-fry vegetables, how can it be done well. The carrot and beef stew originally invited foreign aid. . "

"Why did you ask for foreign aid? My cooking talent is good. Today, the guy praises me for my knife skills. I will do it for you tomorrow, and I will definitely do it by myself. I will definitely not let others touch you. It will definitely be better than today. This is better! "Said Aunt Qian.

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

"You wait, we will cook in our house, and I will cook for you every day."

"Okay, I eat you every day to cook."

"Do n’t have a regular shape here every day, take another bite of carrots ~ www.novelhall.com ~ After eating, I ’ll go to the cafeteria to buy you porridge. You are good at healing, but not a 70-80-year-old old man, Dad and you move the same day Is n’t the surgery now recovering well? You are only in your 50s and your body is tough. When you are discharged from the hospital, I will do whatever you want. ”Aunt Qian said with red eyes, Look down to pick the carrots in the bowl without looking at her husband.

"Lijuan, I actually feel."

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

"Okay, I won't say anymore, don't cry."

"Why are you crying? You're wrong." Qian Lijuan lowered her bowl and turned to leave. "I'll buy you porridge."

...

Jiang Feng started to wait for the phone after cooking the vegetarian dishes. I didn't expect that it would be more than 7 o'clock.

"Hey, my brother, we are very busy after the emergency department. How are the dishes over there?" Jiang Shouzhen said that he was paralyzed in the office.

"Second brother, the dishes are almost done, but where are the dishes taken? Orthopedic cafeteria?" Jiang Feng asked.

As soon as I heard that the dishes were ready, Jiang Shouzhen was agitated, his waist was not sour, and his legs didn't hurt anymore. It seemed as if I had been on the night shift last night and I wasn't sleepy. There was even the illusion that I could go on three night shifts.

"You don't need to worry about it. We just went to the office. Come to our office. Hurry up. Lao Xu Lao Zhou cleared the tabletop and cleared the table to start cooking! Forget it, old grandson you come to clear the tabletop, Lao Xu Let's go to the old bell! "Jiang Feng can feel Jiang Shouyi's troubles over the phone.

"Brother, let's come now. I'll hang up first."

Jiang Feng hung up the phone, heated the oil and brought the carp into the pot.

I've been busy for so long, and it's finally time for dinner.

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