"Secret Stinky Perch." Old Master Gu personally brought the stinky perch to the table. At the same time, he also cooked other dishes, but the main dish was stinky perch. There were three kinds of stinky perch, braised in soy sauce, and spicy. At the same time, he deliberately introduced, "The stinky perch I make is all dry pickled. The taste is richer than the wet pickled ones, and the meat is more tender. Doctor Ling, please try it."
Ling Ran took the opportunity to put away his pen and took down the paper on the drawing board. He thought about it for a moment before he passed it to the Gu family members beside him. He smiled faintly and said, "The basic surgical steps and surgical methods are all here. Take this and consult other doctors. You should be able to get a more detailed explanation."
"Okay, okay," the Gu family quickly answered.
Although they did not understand surgery, it was not a problem for Ling Ran to explain and draw, and it was not far from the truth. Of course, for them, Ling Ran's attitude was more important. The chief surgeon was full of confidence and was willing to explain the surgery to them. The patient's family already felt very comfortable.
Nurse Gu's emotions were greatly relieved, and her reputation was greatly improved. She quickly handed Ling Ran and Tian Qi bowls and chopsticks, and then served tea.
Ling Ran took the chopsticks and did not hesitate to pick up a piece of fish belly. He put it in his mouth. He frowned for a moment, then his expression relaxed.
Gu Hongzhen's expression also relaxed. He had been making stinky perch for many years, and he was most afraid of customers who would twist their noses and refuse to taste it. Normal people, as long as they were willing to eat it, would basically like the taste of stinky perch.
"It's very tender." Ling Ran gave a positive feedback.
He really thought that the taste was good. His mother had always been someone who could never get tired of eating delicacies. Even though Ling Ran had eaten a lot of the simple meals made by his father, Ling Jiezhou, since he was young, he had always had a good impression of smelly perch, which was a dish that had taken a lot of time and effort to marinate and carefully cook.
Moreover, this was not the first time he ate stinky perch. After breaking through the boundary of "stinky", he carefully compared the stinky perch and found that today's stinky perch was really the most delicious version Ling Ran had ever eaten.
At this time, the so-called stench was like stinky tofu. It was long gone, and the tenderness of the meat was especially prominent.
Tian Qi also smiled and said, "The meat is very tight, and it should have been marinated for twenty days. You've controlled the temperature well in winter. You've put in a lot of effort. "
She leaned against Ling Ran and felt that the small restaurant seemed to be lined with sacred gold. Not to mention the radiance of the food, even if it was poisonous, it could be said that the food was "oddly seasoned".
Gu Hongzhen did not expect Tian Qi to be a foodie. He could not help but praise her, "Miss Tian, you're right. Compared with fresh fish, our stinky mandarin fish is rare because it makes the meat tender and firm. This is actually the same as the cooked steak in the West."
"Oh? What do you mean? "Ling Ran picked up another piece and asked while eating. He had the right to chat.
Gu Hongzhen laughed out loud. "Stinky mandarin fish and cooked steak are both fermented by microorganisms at a suitable temperature to give the food a richer taste and texture. That Eileen Chang had once written an article saying, "In order to make the meat tender, the Westerners actually left it until it stinks." The China exchange students frowned when they saw this. Westerners are the same. When they see our stinky perch, they also frown. "
"But it doesn't affect the people who are willing to eat them," his daughter added with a smile.
Gu Hongzhen nodded and said, "The key to cooked meat is to make the meat tender. This is a skill that can't be bought with money. Moreover, before it goes bad, the longer it takes for it to be cooked, the better. So, look at the market, the price of dry-cooked beef is three to five times the price of wet-cooked beef. Our stinky mandarin fish are actually divided into dry and wet methods. It usually only takes seven days for it to be submerged in spring and autumn, and it takes more than fifteen days for it to be dried in winter. Miss Tian seems to be very knowledgeable. "
Tian Qi chuckled. "There's a painting by Rembrandt called 'Beef'. It's about a cow that was cut open and hung in the cellar to be cooked."
"The Europeans lose at least 30% of the meat when they cook it dry. It's too wasteful. In our country, it's called extravagance." As Gu Hongzhen spoke, he also became talkative. At the same time, he introduced the advantages of his restaurant and said, "Our stinky mandarin fish is different. The loss is very small, but the season is more limited. In fact, it's just like how the Europeans and Americans make beef. They make a special room for it to be cooked, and the temperature and humidity are constant. But it's useless. The price of the domestic stinky mandarin fish is not much different from the price of wet and dry curing. Ordinary consumers and even restaurants don't care about this. There are merchants who specialize in stinky mandarin fish, but they are actually more willing to do the wet curing in spring and autumn. "
"Because it saves time and money," Tian Qi said.
"That's right. There are fewer and fewer restaurants like us who only do dry curing every winter. Why can't my restaurant become big? The money to buy the fish will be delayed for a year. If the scale of the restaurant expands, I won't have so much money to delay the goods. " Gu Hongzhen sighed and said, "In the past, the boss always said that he wanted to make it big. A few years ago, he even specially tried to make wet cured stinky mandarin fish, but in the end, he didn't do it. Now … after he finishes the surgery, I don't know if he can still be the chef."
"He can't work too hard." Ling Ran paused for a moment and said, "He can't lift heavy things, and he can't work for too long."
"Sigh …" Gu Hongzhen sighed again.
"If you hire someone to work for you and manage the restaurant yourself, you won't have a problem working for another ten years," Ling Ran said again, and it made the Gu family's mood rise and fall again.
"It's fine if he can manage the restaurant."
"It's better to be able to do things than not being able to do things."
"If he works for another ten years, he'll be almost like a normal person."
The Gu family expressed their opinions in a low voice, but they all looked at Ling Ran to confirm with him again.
Because of Nurse Young Gu, the Gu family had understood the situation before this, and they had long since expected their uncle's prognosis. Ling Ran's answer was already better than the best result they had hoped for.
"Eat fish, eat fish." Gu Hongzhen was happy again, and he called Ling Ran and the others to eat fish.
Ling Ran smiled and picked up his chopsticks without hesitation.
After eating a few pieces in a row, Ling Ran picked up the serving chopsticks again. This time, he picked up a large piece of fish from another fish that he had never eaten and gave it to Tian Qi. He said very confidently, "According to my judgment, the taste here should be the best. Come and verify it. "
"Okay." Tian Qi's face was full of smiles. She carefully removed the bones and put the fish into her mouth. She could not help but hold Ling Ran's arm again. Then, she nodded continuously and said, "It's delicious."
Ling Ran also nodded in satisfaction.
Tian Qi gently shook her arm and looked up at Ling Ran. She was already extremely happy and satisfied. She did not care about whether he was handsome or not, but she liked Ling Ran's accurate judgment.
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