The Game of Life

Chapter 294: Chapter 293: Mission Progress (2/100) (Requesting Monthly Tickets!)

On his way to the Orthopedic Department’s Canteen Kitchen, Jiang Feng’s mind was filled with the continuous dings of game notifications, sounding like a beautiful sequence of musical notes forming a melodious movement.

“Ding, gained 999 experience points.”

“Ding, gained 999 experience points.”

“Ding, gained 999 experience points.”

“Ding…”

A smile gradually deepened on Jiang Feng’s face.

What did he say? Doctors are angels!

Whether they were medical students, standardized training doctors, interns, visiting scholars, attending physicians, department heads, associate senior titles or others that Jiang Feng couldn’t quite distinguish, they were all angels!

They were angels that directly maxed out his experience with a single bite!

When Jiang Feng arrived at the entrance of the small kitchen, Qiu Yuan was sitting on a small stool by the door, fanning himself to enjoy the cool breeze. “Yo, Jiang, are you coming to cook for Dr. Jiang again?” Having tasted Jiang Feng’s cooking skills the day before, Qiu Yuan was much more enthusiastic in his attitude toward him.

“Yes, I have some free time these days,” Jiang Feng said with a smile.

The weather today was still very hot, even more stifling than the day before. Everyone could feel a storm brewing, but it seemed like it was stuck on the second ring road, threatening to rain for several days without a drop actually falling.

In the small kitchen, Qian Lijuan was cutting beef.

Seeing Jiang Feng come in, Qian Lijuan put down the knife in her hand: “Jiang, come and see, did Mrs. Qian cut the beef correctly this time?”

Jiang Feng walked over to the chopping board and carefully examined the beef that Qian Lijuan just cut.

Qian Lijuan had definitely done her homework the night before, although Jiang Feng had told her not to cut beef along the grain, but horizontally, he hadn’t instructed her on the many other details.

The beef on the chopping board had its outer fascia removed, and the cuts of beef were very even, not the uneven kind where it’s thin on top and thick on the bottom.

“Last night I asked my husband, and he told me to press down on the beef with my left hand and use a push-pull cutting technique with my right hand. How is it, Jiang, did I cut it okay?” Qian Lijuan asked nervously, looking at Jiang Feng, afraid that she had made a mistake again.

“No problem, you cut it very well, just like this,” Jiang Feng affirmed Qian Lijuan’s knife skills.

Every teacher likes a student who is obedient, sensible, progressive, conscientious, and who reviews earnestly and prepares in advance, and without a doubt, Qian Lijuan was one of these legendary good students.

“Mrs. Qian, do you know how to make roll-cut chunks?” Jiang Feng asked. “What are roll-cut chunks?” Qian Lijuan inquired.

“It’s when you roll the radish after each cut and angle the knife as you slice,” explained Jiang Feng.

“I’ll give it a try later,” said Qian Lijuan.

Qian Lijuan’s first attempt at roll-cut chunks was very successful, thanks to her extensive experience in chopping vegetables.

Jiang Feng stood by her side, watching her, just as he had said the day before: he would only instruct verbally, not lifting a finger and overseeing the process, while all the practical work was done by Qian Lijuan alone.

“Right, that’s good. Blanche it in water and then take it out, remove all of it.” “Two spatulas of soy sauce, if you are stir-frying, then turn the heat up a bit more.”

“Is this color okay?” Qian Lijuan looked at the beef in the pot with some hesitation.

“This color is not dark enough, don’t be afraid to add seasoning, you must be bold. Continue stir-frying, the beef isn’t evenly colored yet.”

“Now the color is fine. Add water, enough to cover the beef.”

“Right, that’s good, now pour the beef and the sauce into the clay pot to simmer slowly. The heat is too high, turn it down a bit.”

Under Jiang Feng’s verbal guidance, Qian Lijuan’s beef stew with carrots was coming along smoothly.

During the time Jiang Feng was instructing Qian Lijuan, another middle-aged woman and a young man came into the small kitchen, both to cook porridge.

“Hey, Jiang, aren’t you here to make food for Dr. Jiang? Why didn’t I see you bringing any ingredients?” Qian Lijuan finally noticed that Jiang Feng had come empty-handed.

Jiang Feng:…

Had Qian Lijuan not mentioned it, he would have forgotten that he was actually there to cook for Jiang Shoucheng.

“No rush, it’s fine to just stir-fry a couple of dishes for my brother at noon and make some fried pork with sauce. I haven’t bought the ingredients yet,” Jiang Feng said.

“Wait for the beef to finish, and Mrs. Qian will share half with you,” Qian Lijuan said with a laugh, “You better go buy the ingredients first. Today the tomatoes at the small market are very fresh, you could even eat them raw without cooking. Go now, before others buy them all up.”

Speaking of tomatoes reminded Jiang Feng suddenly of the Borscht Soup he loved so much.

On the cutting board, there were some beef trimmings abandoned for having too much tendon, and Jiang Feng instantly set his sights on them.

“Mrs. Qian, are you going to use those pieces of meat?” Jiang Feng asked. “Those pieces of meat? We don’t need them. My husband and the others can hardly eat a few pieces, and both my mother-in-law and I have bad teeth—we can’t chew the ones with tendons at all.” Qian Lijuan said. “If you hadn’t mentioned it, I would have forgotten about them. I’ll clear them up and throw them into the trash bin right now.”

“No, don’t do that. I’m planning to make some Borscht for my second elder brother at lunch. If you’re not using them, could you please give them to me?” Jiang Feng said.

“All yours, oh and by the way, I’ve also got some particularly sweet apples. Just wait a moment, I’ll go and get them for you,” Qian Lijuan said as she left the small kitchen.

Jiang Feng also went to the small market to buy vegetables.

Borscht Soup is a thick vegetable soup that originated in Ukraine, and its main ingredient is usually beets, but the Borscht Soup Jiang Feng drank was typically made with tomatoes as the main ingredient.

Jiang Feng’s love for Borscht Soup started in high school at the grand opening of a steakhouse in a shopping mall in Z city.

The steak from that steakhouse tasted awful, but the side dishes that came with the steak were unlimited. At that time, Chen Xiuxiu was still the 200-pound Chen Xiuxiu. She particularly loved the steakhouse’s cake and milk-covered tea, dragging Jiang Feng to the steakhouse almost every weekend.

Even though the steakhouse closed down not long after, it made Jiang Feng fall deeply in love with Borscht Soup.

Neither Sir nor Jiang Jiankang knew how to make Borscht Soup, so Jiang Feng taught himself through online resources and quickly mastered the essence of Borscht Soup.

A casual mix of ingredients, haphazardly thickening the broth.

This freestyle method of making Borscht Soup turned out to be strangely delicious.

By the time Jiang Feng returned to the kitchen from the small market with potatoes, pork, onions, carrots, tomatoes, cabbage, and flour, Qian Lijuan had already peeled and sliced the apples, sticking toothpicks in them and bringing them over in a lunchbox.

It’s said there might not be a more considerate market than the Benevolent Doctor’s small market in this world, where they sell flour by the gram.

“Here, Jiang, have an apple. These apples are really sweet,” Qian Lijuan handed the lunchbox to Jiang Feng.

Jiang Feng took the lunchbox and speared a piece of apple with a toothpick, tasting it.

The apple was crisp with a crunchy texture, sweet and tart, truly good.

Such good apples, it would be a waste not to make Crispy Sweet Apples.

What a pity Jiang Feng didn’t know how to make Crispy Sweet Apples.

After quickly finishing the apples in the lunchbox, Jiang Feng started washing his hands and began preparing to make Borscht Soup.

“Um, excuse me, could you take a look at my porridge and tell me what’s wrong with it?” the young guy who looked about Jiang Feng’s age suddenly spoke up in the small kitchen.

“Of course, I can.” Jiang Feng said with a smile.

He had realized right from the start that the youngster had no idea how to cook, boiling the porridge on high heat, which meant either the rice was undercooked or the porridge was scorched.

If the young man hadn’t spoken up, Jiang Feng would have found it hard to resist going over to help him out.

“Porridge isn’t cooked like that. Are you in a hurry?” Jiang Feng asked.

“Ah, no, not in a hurry,” the young man seemed a bit nervous.

“Don’t be nervous, young man. Jiang is very warm-hearted. Jiang is a professional chef, highly skilled,” Qian Lijuan began to praise Jiang Feng unabashedly.

“For porridge, you should soak the rice in water for over ten minutes. How many servings are you making?” Jiang Feng asked.

“Just one serving, I’m making it for my dad,” the young man said.

“For one serving, you’ve added too much rice, and the bottom of your pot is almost burnt while the top is still raw. It’s pretty much unsalvageable; you should just throw it out.”

“You should…”

The Porridge King began instructing the novice cook on how to properly make a perfect serving of white porridge.

Half an hour later, the young man’s white porridge was ready.

“Ding, a dish is completed, task progress (2/100).”

Jiang Feng smiled subtly, keeping his skills as quiet as his fame.

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