"Secretly made stinky mandarin fish." The old man of the Gu family personally served the stinky mandarin fish. He also fryed other dishes, but the main one was stinky mandarin fish, which made three types of sauce, braised and spicy. At the same time, he specifically introduced: "The stinky mandarin fish I made are all dried marinated, with a richer taste than wet marinated, and the meat is also tenderer. Doctor Ling, please try it."

Ling Ran put away his pen, took off the paper from the drawing board, thought for a while, handed it to the Gu family next to him, smiled slightly, and said, "The basic surgical steps and surgical methods are all here. If you use this and consult other doctors, you should be able to get a more detailed interpretation."

"Okay, OK." The Gu family responded quickly.

Although they don’t understand surgery, Ling Ran’s words and sayings are all right, and it’s okay to give them some popular science. Of course, what’s more important is Ling Ran’s attitude. The surgeon is full of confidence and willing to explain the operation to them. The patient’s family is already very comfortable.

Nurse Xiaogu was greatly relieved and his face increased greatly. He hurriedly handed Ling Ran and Tian Qi the bowls and chopsticks, and then served tea and water.

Ling Ran took the chopsticks and was not polite. He grabbed a piece of the fish's belly and put it in his mouth. He frowned slightly for a moment, and then his expression stretched out.

Gu Hongzhen's expression was also relaxed. After so many years of making stinky mandarin fish, the most feared guest is that he twisted his nose and refused to taste it. Normal humans, whoever are willing to eat, will basically like the smell of stinky mandarin fish.

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

He does think the taste is good. His mother originally had a personality that never tires away from fine stew. Although Ling Ran had eaten a lot of simple rice made by his father Ling Jie porridge since childhood, she has always received a great favor for the stinky mandarin fish that has spent a lot of time and energy to marinate and cooked carefully.

Moreover, this is not the first time he has eaten stinky mandarin fish. After breaking through the boundary of "stinky", he will carefully compare it. Today's stinky mandarin fish is really the best version Ling Ran has ever eaten.

At this time, the so-called odor is like stinky tofu, and I have long since realized it, and the tenderness of the meat has become particularly prominent.

Tian Qi also smiled and said with a smile: "The meat is very tight, it should have been marinated for twenty days. The temperature control in winter is also good, and it is done with great care."

She leaned against Ling Ran and felt that this small restaurant was inlaid with sacred gold edges. Not to mention the light of the food, it could praise it for its "seasoning and deliciousness".

Gu Hongzhen didn't expect Tian Qi to be a foodie, so he couldn't help but praise: "Miss Tian, ​​you are right in your mind. Compared with fresh fish, our stinky mandarin fish is rare and hard to get even tender and tight. This is actually the same as the Western mature steak."

"Oh? What do you say?" Ling Ran picked up another piece and asked while eating, so he would like to chat.

Gu Hongzhen laughed out loud: "The stinky mandarin fish and the mature steak both use appropriate temperature and microbial fermentation to make the food richer in taste and taste. Zhang Ailing once said that Westerners actually put it until it smells odor in order to make the meat tender, and Chinese students frowned when they see it. The same is true for Westerners. When they see our stinky mandarin fish, they frowned."

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

Gu Hongzhen nodded and said, "The key to ripe meat is to make the meat tender. This is a technology that is hard to buy. Moreover, before it is not rotten or deteriorated, the longer the ripening time, the better. So you see, the price of dry-cooked beef on the market is three to five times the price of wet-cooked beef. Our stinky mandarin fish is actually divided into dry-cooked beef. The water flooding in spring and autumn is usually only seven days, and it takes more than 15 days to make dry-cooked in winter. Miss Tian is very familiar with it."

Tian Qi chuckled: "Rembrandt has a painting called "Beef". It is a cut-out cow that is hung in the cellar to mature."

"The dry maturity of Europeans and Americans will lose at least 30% of the meat. It is too wasteful. In our country, it must be called extravagant." Gu Hongzhen said and also talked about sex, and also introduced his own advantages. He said: "Our stinky mandarin fish is different. The loss is very small, but the seasonal restrictions are relatively large. In fact, just like Europeans and Americans make beef, make a special ripe room with constant temperature and humidity, and everything is available. But it is useless. The domestic stinky mandarin fish, the price of dry marinade and wet marinade cannot be separated. Ordinary consumers, even restaurants and restaurants, don't care much about this. There are merchants who specialize in stinky mandarin fish, but in fact they are more willing to do wet marinade in spring and autumn."

"Because it saves time and money," Tian Qi said.

"Yes, like us, there are fewer and fewer restaurants that do dry marinate every winter. Why is my store not big? The money for buying fish and marinated fish is one year after the scale has been expanded, and I don't have that much money to squeeze the goods." Gu Hongzhen sighed and said, "In the past, the boss always said he wanted to grow bigger and bigger. A few years ago, he tried to make wet marinated stinky mandarin fish, but in the end he still didn't do it. Now... after he has finished the surgery, I don't know if he can still take the spoon."

"The work intensity is too high." Ling Ran paused for a moment and said, "You can't lift heavy objects, and you can't do too long work."

"Oh..." Gu Hongzhen sighed again.

"If you ask someone to do things and do your own management, it will be fine to work for another ten years." Ling Ran said again, which made the Gu family's mood soar.

"It's okay to be able to manage it."

"It's better to be able to do things than not."

"If you do it for another ten years, it's almost the same as a normal person."

The Gu family expressed their opinions in a low voice, but they all looked at Ling Ran, which was also the intention of confirming them again.

Because of Nurse Xiaogu, the Gu family had known about the situation before, and everyone had expected the prognosis of his uncle. Ling Ran's answer was better than the best result they expected.

"Eat fish and eat fish." Gu Hongzhen was happy again and called Ling Ran and others to eat fish.

Ling Ran smiled and moved his chopsticks without hesitation.

After eating several pieces, Ling Ran picked up the public chopsticks again, but he picked up a large piece of it on another fish that had never started. He said confidently: "According to my judgment, the taste here should be the best. Please verify it."

"Okay." Tian Qi's smile spread out. She carefully took the thorn and put the fish into her mouth. Her arm couldn't help but hold Ling Ran, and then nodded constantly and said, "It tastes delicious."

Ling Ran nodded with satisfaction.
Chapter completed!