Life is a Game

Jiang Weiming led Jiang Yong into the kitchen, and introduced Jiang Weiguo, "This is my second son, Jiang Yong."

"Hello Seventh Uncle." Jiang Yong said hello, but there was a trace of alienation in his tone.

"No luggage?" Jiang Weiguo's starting point was very clear.

"He doesn't live. I'll make him a dish on the plane at night. Xiaofeng, bring me five eggs and two packs of sugar." Jiang Weiming said, washing his hands first.

Jiang Weiming took the yolks of five eggs and poured more than a pack of sugar, mung bean starch and water, beat them and stirred them well. The mixture of sugar, egg yolk, and starch was difficult to mix. Jiang Feng wanted to help, but Jiang Weiming insisted on doing it himself.

Stir well, then add some water and stir again, then sieve and filter twice, pour it into the pot, heat it up, add lard, and keep stirring with a large spoon.

The spoon cannot be separated from the fire, the fire cannot be separated from the spoon, and the mind cannot be distracted for a moment.

Jiang Feng could vaguely see what Jiang Weiming was doing.

Three do not stick.

Sanbuzhan is a famous snack in Anyang, Henan, but it is often associated with Northeast cuisine. It is said that the emperor who liked to go to the south of the Yangtze River was very happy after eating it, but Jiang Feng had never eaten it.

This dish is heavy in oil and sugar, and it is extremely laborious to make. Jiang Jiankang can't, and the old man can't cook it. The most important thing is to make a truly authentic non-stick plate, non-stick teeth, and non-stick chopsticks. The three non-stick skills of the chef The requirements are very high, and the surface is required to be smooth, even and round. If the heat is not enough, oil and sugar will leak, and the sticky pan will change color.

For an old man in his nineties like Jiang Weiming, the difficulty of this dish increased exponentially.

The egg liquid in the pot had become mushy, so Jiang Weiming added another spoonful of lard and continued to stir it.

He still has to stir quickly for another seven or eight minutes, and then he has to shake the spoon. It takes three or four hundred movements with his hands to produce the result. Get smooth, rounded, and shaped.

Jiang Weiming has been stirring for three minutes.

If Jiang Feng was allowed to stir like this for three minutes, at such a high speed and non-stop, he would be tired, and his arms might be a little sore and numb. Jiang Weiming obviously did the same. His arm holding the iron spoon began to tremble, fine beads of sweat appeared on his forehead, and the stirring speed slowed down significantly.

"Okay, it's not that I haven't eaten the three non-sticks. You don't want to do it. I'm catching a plane and I'm leaving first." Jiang Yong didn't want to watch any more, and he didn't want to wait any longer.

"Wait a minute, it's almost ready, there are still five minutes, it will be ready in five minutes." Jiang Weiming looked at the pot, his hands kept moving.

Jiang Yong wanted to walk, but his feet seemed to be nailed to the ground, and he couldn't pull out his legs or take a step.

Jiang Feng looked at the pot.

The Sannon-stick in the pot was almost ready, and Jiang Weiming was shaking the spoon.

Instead of turning the heat a few times to make the sauce even when cooking as usual, cooking Sanbuzhang requires continuously turning the spoon so that the Sanbuzhang is heated evenly, non-stick pan, and turned into a round shape without a trace of edges and corners and abrupt unevenness.

In a sense, the three non-sticks are also the gospel for patients with obsessive-compulsive disorder.

It's out.

The formed Sanbuzhang slipped directly from the pot into the plate, and it bounced a bit when it was put into the plate, as if it was jelly.

The q bomb of jelly is because of gelatin, because of its rich fibrin. Sanbuzhang, a traditional dessert made entirely of egg yolks, sugar, oil and mung bean starch, can also compete with industrial products such as jelly in terms of taste.

"Let's try it." Jiang Weiming was indeed tired. This dish was too labor-intensive for a cook of his age. "You should try it too, Xiaofeng."

Jiang Yong didn't move.

Seeing that Jiang Yong was not moving, Jiang Feng didn't want to dig out the first spoonful at first, but then thought that Jiang Weiming would be embarrassed if the two of them didn't eat, so he took a spoon and dug out a small piece.

Three non-stick is like a chicken cake, a small piece will be dug out with a spoon.

Entrance.

The taste is a bit like jelly, delicate, sweet, smooth, and there is a fragrance of eggs.

Such a dessert heavy in sugar and oil, but not greasy at all. Jiang Weiming added so much oil, it couldn't be seen in the pot, nor could it be seen in the plate. He wrapped it all in three non-sticks, but when he ate it, he didn't feel greasy.

"Delicious." Jiang Feng originally wanted to use some four-character idioms that looked more advanced to praise this dessert.

However, I am uneducated, and a word of delicious food is popular in the world.

At first glance, it really doesn't stick to the spoon.

Good news for dishwashing workers.

Jiang Yong looked at the Sanbuzhan that was missing a hole on the plate.

This is the dish he wanted to eat most before he was 19 years old.

He knew from a young age that his father was eccentric. His elder brother is ten years older than him, and his father has habitually loved his elder brother, and there is no extra love for him.

Because he, Jiang Weiming, was a chef in a state-run restaurant, there was never a shortage of oil and water at home, but sugar was still a rarity. His elder brother loves to eat three non-stick foods. Every year on his birthday, his father will cook for his elder brother himself. The one is so small that he has no share.

He asks to eat three non-sticks every year on his birthday. In fact, he doesn't like sweets. He just wants to get the same treatment and love as his big brother.

When he was admitted to university, his elder brother was getting married, and the family had no money and borrowed a lot. His father only bought him a bus ticket for his tuition, and his living expenses were only 10 yuan. He tried every means to work and study, and spent a whole semester on Corn buns and pickles are all reluctant to buy, otherwise I won't even have the money for the ticket to go home.

In the first year of working, he spent nearly half a year's salary to go to the most authentic Sanbuzhang restaurant in Beiping and ate Sanbuzhang for half a month. He vomited and felt sick when he saw eggs and sugar.

His father raised him for 19 years, and he also repaid his father for 19 years. In the next ten years, neither owes anything.

"When you were a child, you always wanted to eat this dish on your birthday." Jiang Weiming said suddenly.

"You are addicted to spicy food. At that time, I always felt that you were deliberately competing with your brother, so I never took it to heart."

"Now that I'm old, I can see how biased my heart is."

"I don't mean anything else, I just want to give you a try while I still have the strength when I see you."

Jiang Yong took a sip.

Not the best, but what he wanted.

"Dad, when Xiaoran gets married, I'll pick you up to attend the wedding. I'm catching a plane, so I'm leaving first." Jiang Yongdao left in a hurry.

Jiang Weiming smiled.

He knew that his son would not forgive him.

But at least recognize him.

Finally he was willing to call him dad again.