Wow, they really are father and son, they even know how to care for their dad.
Fang Yan was initially a bit troubled by the relationship between the father and son, especially Xiao Yuzai, who almost never thought of Zhang Jizhou.
She really thought this little brat didn't like his dad.
Hmm, she still knows to worry about her dad, which means she doesn't really dislike him.
"If you want Daddy to wake up sooner, can Mommy ask you for a favor?"
Fang Yan wanted to take this opportunity to let the father and son spend more time together.
Little Fishy had the energy to nibble on his crispy snacks, and his voice was clear and cheerful as he asked, "What's up?"
"Could you watch the IV drip that Dad is getting? If the medicine in the bottle runs out, quickly call Mom or call the doctor."
Having just finished making his bed and walked to the kitchen door, Zhong Huaizheng, who was only forty-five years old, was called "Grandpa": ...
Fang Yan thought about it for a long time and even asked Zhu Xiuhua before she was sure that Xiao Yuzai should call Zhong Huaizheng that.
Otherwise, I can't exactly call him Uncle Zhong, can I?
After all, Zhong Huai is a generation older than Zhang Jizhou.
"Mom is about to start making dinner and is too busy. Can I ask you to take over the task?"
"Sure, I'll go right now."
The little fish ran off happily, its tail wagging.
He ran outside, not forgetting to call out to his good friend, "Qibei, come here!"
Fang Yan turned around and started preparing dinner.
For the main dish of the evening, I'll just make a braised platter.
Today's platter includes braised pig skin with tiger skin, braised pig head and ears, braised pig head meat, braised pork intestines, and braised duck.
Arrange these ingredients on a plate and drizzle with two large spoonfuls of dark brown braising sauce.
Fang Yan then used her superb knife skills to slice out a small bundle of cucumber strips with a few quick "snap, snap, snap" cuts.
Since her family didn't like shredded carrots, she picked two perfectly ripe tomatoes from the tomato trellis, sliced them, and arranged them on a platter with cucumber.
If you get tired of braised food, you can add some cucumber shreds or tomato slices to cleanse your palate.
The sauerkraut soup in the pot had already developed its flavor. Fang Yan worked quickly, putting the fish slices that had been marinated with egg white and other ingredients into the pot. She waited seven or eight seconds to let them set, then cooked them for about ten more seconds before taking them out of the pot.
Divide into two portions, and sprinkle one portion with chopped green onions.
The other portion is sprinkled with a handful of dried chili peppers, a little Sichuan peppercorns, and then drizzled with boiling hot oil. The taste is intoxicating!
Pan-fry the fish head, tail, and meat separately, then add boiling water. The resulting fish soup will be milky white and incredibly fragrant.
Once the fish soup has boiled for a while, add the soft tofu and simmer for a few minutes. Then add a few tender celery stalks or cilantro. The taste is absolutely amazing!
The local kale planted in the yard is ready to eat.
Stir-fried beef with kale is a local specialty.
Unfortunately, there's no beef available right now.
Fang Yan then used the tenderest pork tenderloin instead.
Slice the meat thinly, marinate it with cornstarch and other ingredients for a few minutes, then stir-fry it quickly in hot oil over high heat until it changes color, and then remove it from the pan immediately.
Once the kale, cut into half-finger lengths, is stir-fried until just cooked, add the sliced meat and mix them thoroughly. The stir-fried kale with sliced meat is now ready.
The garlic and celery in the yard are ready to eat; if we don't eat them soon, they'll get too old.
Fang Yan then stir-fried minced meat, minced garlic, and minced celery in a pan until cooked, and then served it.
Put a small amount of oil in a pan, pour in an appropriate amount of beaten egg liquid, and like making egg dumplings, quickly put a few spoonfuls of minced garlic, celery, and minced meat filling on the egg liquid, then flip it over from one side to form a dumpling shape, and fry until it is set.
Of course, with a large family, Fang Yan didn't have the time or energy to fry those small egg dumplings. What she fried were huge ones, the kind that could fill a plate with just two.
Green vegetables are an essential part of every meal.
The rapeseed seedlings, freshly picked from the yard, are so tender that they break easily with a gentle pinch. "Sizzle..." Stir-fry them in hot oil over high heat, and they turn a vibrant green, not only beautiful but also delicious!
Fang Yan brought two huge egg dumplings to Aunt De, and then invited Zhang Zongde and the village chief to come and have dinner with Zhong Huaizheng.
Today's events wouldn't have gone so smoothly without their tremendous help. It's only right that we treat them to a meal to express our gratitude.
Furthermore, since Zhong Huaizheng had just arrived, Zhang Jizhou was unable to rise and fulfill his duties as the host to entertain the guest.
Although Fang Jie's social skills have improved, he is still not capable of handling things independently.
However, Fang Yan was overthinking it.
"I need to treat the wounded at any time, so I can't drink alcohol."
Fang Yan thought she could let them have a couple of drinks that evening, and when she brought out the wine, Zhong Huai righteously refused.
None of the guests drank alcohol, so Zhang Zongde and the village chief naturally didn't either.
Before sitting down, Zhong Huai was thinking that these dishes smelled pretty good and looked very appealing.
I heard that Zhang Jizhou's wife sells braised food in the county town?
I wonder if her skills are really that good?
Some people's cooking looks good but doesn't taste good.
Until he picked up a slice of fish from the sauerkraut fish dish, his calm, unwavering eyes instantly lit up with amazement at the aroma transmitted to his taste buds. "Xiao Fang's cooking skills are truly excellent!"
"That's right, the third son's wife's cooking skills..."
As usual, Zhang Zongde and the village chief praised Fang Yan's cooking skills to the skies, as if they had never done it before.
Are you saying they're exaggerating?
That's somewhat exaggerated.
However, Fang Yan's cooking skills were indeed the best they had ever seen in their lives.
It's normal that they're willing to use the most "powerful" words they can think of to praise Fang Yan.
While listening to Zhang Zongde and the village chief, and occasionally Fang Jie would chime in with a few words, all of them praising Fang Yan's cooking skills, Zhong Huaizheng quickly tasted all the dishes on the table.
He finally realized that Zhang Zongde and the village chief weren't bragging; Zhang Jizhou's wife's cooking skills were truly remarkable!
Zhong Huaizheng has been to many places over the years, and his tastes are quite diverse. He can eat light food as well as strong food.
So whether it's the rich, dark-colored braised dishes or the spicy and savory pickled fish, they all suit his taste perfectly.
As a doctor, he always pays great attention to health when he can, and eats only until he is seven or eight tenths full.
However, today he couldn't control himself and ate until he was stuffed.
When the feeling of fullness in his stomach became more and more obvious, he was shocked to realize how much he had eaten that night!
"The food was delicious! Thank you for your hospitality!"
He was always serious and didn't smile much. He thought that today was his first day at the Zhang family's house, which was why Fang Yan had treated him to such a lavish meal.
He thanked them in a very formal and measured manner.
After the meal, Zhong Huai went to Zhang Jizhou's room to check on him. After a long while, he saw Zhang Jizhou come out of the room with a frown and a strange expression.
Fang Yan's heart tightened. Could it be that her intuition was wrong, and the spring water was not only ineffective for Zhang Jizhou's injuries, but also had a negative effect?
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