Knowing that there was no need to hurry, Jiang Feng called Comrade Wang Xiulian and told her that if she didn't go back at night, she would stay at the doctor to cook for Jiang Shoucheng.

The chickens and ducks have been simmered in the pot, and then it's time to make the egg yolk lion's head.

The egg yolk lion's head needs to be fried, and it is already very delicious when it is still hot after frying, and it is fragrant and crispy, and the meatballs fried at home for the New Year also have a unique flavor.

Jiang Feng sprinkled a small amount of clear noodles into the minced meat and meat grains that had already been chopped and marinated, and then pulled out the salted egg yolk, and wrapped the whole salted egg yolk with minced meat, all of which were the size of a fist, full of weight, and absolutely firm.

The lion's head, which is made by mixing minced meat and meat pieces, has a better taste.

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

The yellow, orange, orange egg yolk, golden oil, as soon as the hand is strong, the oil bubbles out, making people salivate when they look at it.

In addition to the salted duck eggs that Grandma Jiang pickled herself every year, this is the first time Jiang Feng has bought salted duck eggs that will flow oil when he is opened.

Such a good salted duck egg, the egg white can't be wasted.

Jiang Feng thought for a moment and set his eyes on the two cabbages given by the owner of the vegetable market.

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

It just so happened that Jiang Feng hadn't prepared to make soup before, and it was perfect to use the remaining egg whites and cabbage tofu to make a salty protein tofu cabbage soup.

Jiang Feng didn't want to make a lion's head, because the lion's head needs to be shaped with clear noodles and collect water, and he doesn't think that a small vegetable market opened next to the hospital canteen will need to refine the flour, and separate the flour tendons from other substances are generally only sold in large supermarkets.

Combined with the salted duck eggs that had just been peeled, Jiang Feng could only say that the Renyi Canteen and the Renyi Small Vegetable Market were both very magical existences.

Pour oil into the pan, boil the oil until it is 6 or 7 hot, Jiang Feng put the fist-sized lion's head into the oil pan and fry it until the surface is golden and then take it out.

There are generally two ways to make lion heads: one is steamed, the other is braised and the egg yolk lion head is braised practice.

Put the fried lion's head back into the pot, stir-fry the chives and ginger, add soy sauce and sugar 1:1, then fill with cooking wine, salt, water, star anise and a little cinnamon, bring to a boil over high heat, simmer over low heat, cover the pot and let it simmer slowly.

Ordinary lion heads simmer for 40 minutes to an hour, but Jiang Feng's lion head made this time is extraordinarily large, and it will be simmered for at least an hour and a half or even longer.

After processing the lion's head, Jiang Feng just started to make eight-treasure tofu.

This dish has been made since the winter vacation, and Jiang Feng has been cooking it for more than half a year, and there is no possibility of overturning, and he is very proficient. This dish may become his signature dish after two years of practice.

In the end, Jiang Feng set his eyes on the fresh carp that had been vigorous and lively an hour ago, jumping on the board, but now it had been disemboweled, and the fish had been cut diagonally and turned over with a knife, and the pickled fresh carp had been completed.

Sweet and sour carp is a famous dish of Lu cuisine, and there are simple methods and troublesome methods. Either way, after the finished dish is golden in color, charred on the outside and tender on the inside, the head and tail of the fish are cocked, like a carp jumping over the dragon gate.

Legend has it that sweet and sour carp first began in Luokou Town, an important town of the Yellow River, and the Yellow River carp not only has a pure meat taste, fat and tender, but also becomes a delicacy at the banquet because of its golden scales and red tail.

It was recorded in the Book of Songs: "If you don't eat its fish, you will be a carp of the river." "The Yellow River carp has become a popular delicacy more than 3,000 years ago, Jin Province is located near the Yellow River, and is known as the vinegar township rich in all kinds of famous vinegar, it is precisely because of this unique condition that the sweet and sour carp has been produced as a famous dish of Lu cuisine, and is also known as the famous dish of the Three Jin Dynasty.

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

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

However, since it is cooking for Jiang Shoucheng, the requirements are not so high. If it is made for the two old men, Jiang Feng's current level of making sweet and sour carp will definitely be scolded.

Jiang Shoucheng is very easy to fool, he is better fooled than Jiang Zaide, since he was transferred to the emergency department, it is already very good to have time to open his mouth to eat, and he does not have the taste of being idle and elegant to pick at food.

Jiang Feng glanced at his phone, it was almost five o'clock, and Aunt Qian's carrot stew should be ready to come out of the pot. stepped forward to take a look at it, poked it with chopsticks a few times, and made sure that the heat was OK, Jiang Feng turned off the fire, walked out of the small kitchen and went to the orthopedic cafeteria to call Aunt Qian who was rubbing the electric fan.

Aunt Qian was sitting in the orthopedic cafeteria talking to the kitchen manager, and it was not yet time for dinner, and only some family members of patients were waiting for food in the orthopedic cafeteria.

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

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

"I still have a few dishes that I haven't cooked, so I'll rest when they're done. Jiang Feng said.

"Oh, yes, your dishes are big dishes, and if I were to cook them, I guess I would have to spend the whole afternoon on one dish. 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 Orthopedic Small Kitchen Administrator: Qiu Yuan. As long as the benevolent doctor doesn't do the A big kind, a brand has been hanging for a few years, and people have changed one stubble after another, and the brand is not changed, this Qiu Yuan should be the middle-aged handsome guy in front of him.

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

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 boiled eggs and lean porridge, wait until I leave some dishes and two bowls of porridge for you and your lover, and you can also taste my craftsmanship." Jiang Feng said with a smile, he would often appear in the small kitchen of Renyi in the next few days, and he needed to maintain a good relationship with the administrator.

Qiu Yuan didn't expect Jiang Feng to still have this heart, so he agreed with a smile: "Then thank you." ”

"I guess I thank you. Jiang Feng said, and after speaking, he 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 packed a plate of beef and put it on the table, you remember to eat it while it's hot, it's time for dinner, I just sent the beef to my husband, my daughter and my parents-in-law. Aunt Qian said.

"Thank you, Aunt Qian. ”

"Auntie, I want to thank you, I just tasted a chopstick, it's much better than what I made before, and it's almost time to catch up with the ones sold in the store outside!" Aunt Qian said happily and left with the casserole.

Jiang Feng went to the vegetable market and bought some more vegetables, ready to make scrambled eggs with tomatoes, dried fried beans and eggplant drizzled in oil.

The sweet and sour carp is not in a hurry to do it first, he uses a simple method to do it, only need to sprinkle wet starch on the knife edge and fry it in oil until the skin becomes hard, and then soak and fry it over a slight fire for three minutes, then fry it with a strong fire until golden brown, and then take it out and pour it on a plate.

This dish had to be eaten while it was hot, and Jiang Feng decided to wait for Jiang Shoucheng to call him and tell him that they were back from their busy work, and then start making this dish.

First of all, I made these vegetarian dishes with three fresh, the temperature in the small kitchen is high, and after I finish it, I cover it with a lid, even if it is a little cold, the taste will not be bad.

On the other side, Aunt Qian went to the ward with beef, and her husband couldn't eat a few pieces of beef stew with carrots in a big casserole. It's just that their family usually does this, making a big pot and eating it for a few days at a time, and she subconsciously does the same when she makes this dish.

Aunt Qian's husband and her daughter were in two adjacent wards with her father-in-law, and 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, and brought a bowl of beef when she left.

"Can you eat this beef?" Aunt Qian's mother-in-law was a little worried, she still had some points in her heart about her daughter-in-law's cooking skills.

"Mom, I met a professional chef in the kitchenette today, and he instructed me to make it. It can be eaten, and it tastes good, so I don't believe you can taste it. Aunt Qian said.

Hearing Aunt Qian say this, 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 don't eat too much, just eat two pieces. Aunt Qian took a small bowl and picked two pieces of relatively soft beef, added a few pieces of carrots and radishes, and sat in front of her husband's bed to feed him.

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

"Your wound has been going back and forth, and the doctor said you have to move less, don't move if you can, come, open your mouth. ”

Aunt Qian's husband opened his mouth obediently.

Beef in the mouth, chew a few times.

"It's okay, your beef is decent, and I have a few points of true inheritance!"

"Blow you, what does it have to do with you? I met a young man surnamed Jiang in the small kitchen today, but he is enthusiastic, he is a professional chef, and he helps ...... Instructed me to do it, he said that he would teach me again tomorrow, and what he did tomorrow would definitely be better than today!" Aunt Qian accidentally said something.

Her husband's ears were sharp, and he heard the missing part of Aunt Qian's words clearly, and said with a smile: "I'll just say, you can fry a green vegetable, how can you do it well, carrot stew turned out to be a foreign aid." ”

"Why did you ask for foreign aid? I have a good talent in cooking, and that young man today praises me for my good knife skills. I'll make it for you tomorrow, I'll definitely do it myself, and I will never let others touch it, and if you try it again tomorrow, it will definitely be better than today!" Aunt Qian said.

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

"You wait, I'll cook for you in the future, and I'll cook for you every day. ”

"Okay, I'll eat you cook every day. ”

"Don't be in shape here every day, eat another bite of carrots, and I'll go to the cafeteria to buy porridge for you after eating." You are recuperating well, and you are not an old man in your seventies or eighties, and your father and you have undergone surgery on the same day, and you are now recovering well? You are only in your 50s, and your body is tough, and when you are well and discharged from the hospital, I will do whatever you want to eat. Aunt Qian said with red eyes, and lowered her head to pick up the carrots in the bowl without looking at her husband.

"Lijuan, I actually feel it. ”

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

"Okay, okay, I won't say anything, don't cry. ”

"What are you crying about, you are wrong. Qian Lijuan put down the bowl and got up and turned her head to leave, "I'll buy you porridge." ”

......

Jiang Feng started to wait for the phone after frying the vegetarian dishes, but he didn't expect it to be more than 7 o'clock.

"Hey, little brother, we haven't had anyone left after the emergency department, how is your food doing. When Jiang Shoucheng said this, he was paralyzed in the office.

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

As soon as he heard that the dish was ready, Jiang Shoucheng was excited, and suddenly his waist was no longer sore, his legs didn't hurt anymore, and he didn't seem to be sleepy after the night shift last night, and there was even an illusion that I could be on duty for three more night shifts in a row.

"You don't have to worry about it, let's just go over to the end, bring it to our office, hurry up, Lao Xu Lao Zhou clear the desktop, clear the table and start eating! Forget it, Lao Sun, you come to clear the desktop, Lao Xu Lao Zhong let's serve the food!" Jiang Feng could feel the chaos on Jiang Shoucheng's side through the phone.

"Little brother, come over now, I'll hang up first. ”

Jiang Feng hung up the phone, the hot oil was raised, and the carp was put into the pot.

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