Chapter 1263： Eat fish (1/2)

”Secret stinky mandarin fish.” The old man of the Gu family himself brought the stinky mandarin fish to the table. He also fried other dishes, but the main one was stinky mandarin fish. They made three kinds of sauce, braised and spicy respectively. At the same time, he specially introduced: ”The stinky mandarin fish I make is dry and salted. The wet-cured ones are richer and the meat is more tender. You can taste it, Doctor Ling.”

Ling Ran took the pen away and took off the paper on the drawing board. After thinking about it, he handed it to the Gu family next to him. With a slight smile, he said, ”The basic surgical procedures and methods are here. Take this again. You should be able to get a more detailed interpretation by consulting other doctors.”

”Good, good.” The Gu family responded quickly.

Of course they didn't understand surgery, but Ling Ran said in a picture that it was okay to give science a good idea. Of course, for them, Ling Ran's attitude is more important. The surgeon in charge was confident and willing to explain the operation to them, and the patients' family members felt very comfortable.

Nurse Xiaogu's mood has been greatly relieved, and her face has been greatly improved. She hurriedly handed Ling Ran and Tian Qi bowls and chopsticks, and then poured tea and water.

Ling Ran took the chopsticks and was not polite. He clamped a piece of fish belly and put it in his mouth, frowning for a moment, then his expression relaxed.

Gu Hongzhen's expression also eased. He has been making stinky mandarin fish for so many years. The most feared guest is a twisted nose, and he pretended not to taste it. Normal humans, whoever are willing to take it, will basically like the smell of stinky mandarin fish.

”Very tender.” Ling Ran gave a positive feedback.

He does think it tastes good. His mother originally had a character that is not tired of eating fine and fine food. Although Ling Ran has eaten a lot of thick tea and light rice made by his father's porridge since he was a child, he has spent a lot of time and energy on marinating stinky mandarin fish, and he takes it seriously. Really cooked things have always reported great favors.

Moreover, this was not the first time he had eaten stinky mandarin fish. After breaking through the “stinky” boundary, I will compare it carefully. Today’s stinky mandarin fish is really the best one Ling Ran has ever eaten. Version now.

At this time, the so-called odor, like stinky tofu, has long been unaware, and the tenderness of the meat becomes particularly prominent.

Tian Qi also smiled openly and said, ”The meat is very firm, so it should be marinated for 20 days. The temperature control in winter is good, and it is done very carefully.”

Leaning on Ling Ran, she only felt that this small restaurant was decorated with sacred gold rims, not to mention the light that comes with the food, and even if it was poisonous, it could be praised for its ”flavored flavor”.

Gu Hongzhen didn’t expect Tian Qi to be a foodie. He couldn’t help but praised: “Miss Tian, ​​you are just talking about the point. Compared with fresh fish, our stinky mandarin fish is hard to get even if the meat is tender and Tighten the meat, this is actually the same as the western mature steak.”

”Oh? What do you say?” Ling Ran grabbed another piece and asked as he ate, right to chat.

Gu Hongzhen laughed haha: ”Smelly mandarin fish and mature steaks are fermented by microorganisms at an appropriate temperature to give food a richer taste and texture. That Zhang Ailing, once said, did not say: Westerners For the tenderness of the meat, I actually put it until it stinks. Chinese students frowned upon seeing it. Westerners also frowned when they saw our stinky mandarin fish.”

”But it doesn't affect those who are willing to eat them.” The daughter added with a smile.

Gu Hongzhen nodded and said: ”The key to mature meat is to make the meat tender. This is a technique that is hard to buy. Moreover, the longer the maturation time is, the better before it spoils. So look at the market and do it. The price of beef matured in style is three to five times that of wet matured beef. Our stinky mandarin fish is actually divided into dry and wet styles. In spring and autumn, it usually takes only seven days to make dry and salted. More than 15 days. Ms. Tian is very knowledgeable.”

Tian Qi smiled lightly: ”Rembrandt has a painting called ”Beef”, which is a cut open cow, hung in the cellar and matured.”