A doctor who travels through two eras

Chapter 36: Performing Fried Rice Noodles

The youngest son of the Lin family was preparing to cook dinner for his parents, which attracted the interest of everyone in the East Courtyard.

There were few entertainment activities these days, not to mention televisions, there were not even many radios. After dinner, ordinary citizens would either go to the entrance of the alley to chat or make babies with their wives.

As a result, any gossip would spread throughout the city immediately.

Look, Lin Sanqi is ready to show off his skills and let everyone see what authentic Guangdong fried rice noodles look like, and soon the yard is surrounded by people.

Many people were holding a bowl of rice or a steamed bun, and looked curiously at Lin Sanqi who was arranging the dishes.

Fried rice noodles is the simplest Cantonese snack. To put it simply, it is similar to fried noodles and fried vermicelli in the north.

But it is not easy to fry it well. If you are not careful, it will easily become a lump or the rice noodles will be broken into pieces. It is a real test of the heat and the chef's basic skills.

Guangdong people are characterized by their love for fine food and delicate cuisine. The same is true for fried rice noodles. The simple snack has a lot of ingredients.

There were plates of food and ingredients on the table: beef, rice noodles, kale, bean sprouts, salt, cooking wine, light soy sauce, oyster sauce, starch, sugar, shacha sauce, and oil.

The simplest ingredients and the simplest condiments in 2023 were amazing in 1959, and many of them were almost impossible to buy in the city.

For example, beef, oyster sauce, and white sugar.

These are all "high-end ingredients"; to put it bluntly, they are not for ordinary people to eat.

Only Mr. and Mrs. Lin Kucan, who are from Huadu, understand that the most difficult ingredient to buy is precisely the humble rice noodle.

They have been in the capital for 10 years and have never seen this thing before. They don’t know where the youngest son got it, but it must not have been easy.

Ma Dazhuang was stunned, and suddenly felt that the steamed bread in his hand was not fragrant anymore:
"Wow, what's wrong with the Lin family? We already boil vegetables in salt water, but their family has so many ingredients?"

Hou Daya kept curling her lips:

"The Lin family was a landlord before liberation. I knew they were not good people. Look, they are still acting like landlords now. They really need ideological education! They should be sent to Mentougou Farm!"

Matchmaker Lin was also distressed, as if the food on the table was hers:
"That's right. Such good meat, such white vermicelli, and so much sugar and cooking oil. What a sin! They were all wasted by Lin Sanqi!"

People in the yard were talking at once.

As for the sources of these ingredients, no one doubts it. After all, everyone knows that Lin's father is a famous Chinese medicine doctor. His monthly salary is four or five times that of others. What can he not afford to eat?

Compared with the pessimism and secret hatred of outsiders, Lin Kucan was actually very pleased.

The youngest son of the family is going to prepare a meal of authentic hometown snacks for his parents. Is there anything that can make his parents happier than this? This is filial piety.

What’s more, these ingredients were all obtained by my youngest son himself, so he can play with them however he wants.

Jin Caifeng was a little anxious, afraid that her son would waste such precious food, and was busy helping her younger son.

Lin Sanqi first cut the beef into thin slices, then added sugar and marinated for 15 minutes, drained off the excess juice, then added cooking wine, starch and peanut oil, mixed well and marinated for another 15 minutes.

Everyone in the yard stared at the beef that was being marinated, wishing they could snatch it and eat it raw.

Lin Sanqi underestimated the desire for meat in this era.

Then Lin Sanqi blanched the kale and bean sprouts in hot water and prepared to stir-fry the rice noodles.

The characteristic of fried rice noodles is high heat and high oil. Although high heat is not possible, since it is a coal stove after all, high oil can still be achieved. Lin Sanqi picked up the oil bottle and poured half of it into the pot under the gaze of everyone. After thinking for a while, it seemed that there was not enough, so he poured another half of the oil into the pot.

This action made Jin Caifeng feel distressed, but everyone was watching and she couldn't offend her youngest son, so she could only keep silent.

But the neighbors around didn't care. Hou Daya's eyes widened:

"Fuck, this kid from the Lin family is having a hard time!"

Matchmaker Wang was so distressed that she jumped up and down: "Oh, that's too much, too much. She just poured out three ounces of oil in one breath. How can you go through so much trouble?"

Lin Sanqi laughed after hearing this:
"Not too much, not too much. Stir-fried rice noodles need more oil, so that they taste good. If there is no oil, it would be better to cook rice noodle soup."

As soon as he finished speaking, Lin Sanqi had already poured the rice vermicelli in. The coal stove had been turned on to the highest setting. When the fire was at its strongest, a "sizzling" sound instantly erupted.

No matter what ingredients you use, as long as you stir-fry them over high heat and high oil, the aroma will immediately waft out, making the onlookers drool again.

After stir-frying the Panax notoginseng for several times, add chopped green onions, light soy sauce and salt in turn, stir-fry a few more times and then remove from the heat and put on a plate.

Hou Daya's saliva flowed out uncontrollably, she wiped it and asked:
"It's ready already? The color and aroma seem a little off, but it's fragrant, so it should taste good, right?"

Everyone nodded.

Lin Sanqi didn't even raise his head, picked up the oil bottle and poured another two ounces of oil into it: "We're not even there yet, we're just getting started."

Jin Caifeng and several women screamed:
"Oh my god, why did you pour so much oil again?"

Lin Kucan whispered to his old colleague and neighbor Wu Houxin, "Fried rice noodles need to be fry three times. Today we are going to use up all the oil we have saved for half a year, haha."

Wu Houxin was also secretly surprised to see so much oil being used:

"Old Lin, why don't you stop your stupid son? If your family eats this meal today, you won't see any oil beads for the next six months."

Lin Kucan didn't care: "Eat it first, maybe tomorrow I'll have it again. This is what they call "drink today and worry tomorrow."

"Oh, you old man are very sensible. It seems that you must have made a lot of extra money, so you are not afraid of running out of gas."

It has been a rule since ancient times for famous doctors to receive some consultation fees. Even in the new society, it is not prohibited. After all, this is a normal exchange of favors between doctors and patients.

Lin Kucan did not refute. He was just too lazy to explain. He was not really stupid.

I heard that the youngest son had meat buns, fried dough sticks and sesame cakes for breakfast, and fried beef rice noodles in front of everyone at night. This shows that the youngest son must have his own secrets.

As a father, he just needs to help cover up and let his younger son have a reasonable explanation to the outside world where the money and food come from.

So don't underestimate anyone, everyone has his or her own wisdom.

After Lin Sanqi heats the oil for the second time, quickly add the onions and garlic and stir-fry until fragrant, then pour in the blanched kale and bean sprouts, and add some salt and chicken essence.

At this time, the fragrance in the yard became stronger.

Hou Daya looked at Lin Sanqi as if she were a fool: "You used so much oil just to stir-fry two vegetables. Did the Lin family steal the oil?"

(End of this chapter)