Chapter 11: Celery And Fish Congee

Translator: Yunyi

Editor: Yunyi

Li Weiyin’s expression was icy cold, “As your older sister, this slap is to teach you that children shouldn’t lie, not to mention, you are already an adult.”

Before everyone reacted, Li Weiyin swung her hand back in the opposite direction and threw another slap to create symmetry on Li Weixin’s face.

“This slap is on behalf of Dad.”

After glancing at Li Weixin coldly, Li Weiyin walked past her and approached the doctor, “How’s my father?”

“It’s lucky that the nurse discovered early and things weren’t considered serious.” The doctor seemed shocked by Li Weiyin’s presence, so he spoke in a particularly peaceful manner, “The patient will likely wake up soon. You can prepare some liquid food for him.”

“Thank you.” Actually, Li Weiyin lost her temper because she saw the doctors had stopped. She knew her father was fine, but she didn’t feel at ease until she heard them personally say it.

“Xinxin, your face!” Fang Meixian, who walked much slower than Li Weiyin, finally caught up. The first thing she noticed was her younger daughter’s swollen face and her expression turned fierce.

Li Weixin held her face and looked at Li Weiyin with resentment.

The doctors and nurses didn’t want to get involved with others’ family affairs, so they simply reminded them it was a hospital and told them not to make too much noise before they went to check another room.

As soon as the door closed, Fang Meixian lifted her hand and directed a slap at Li Weiyin.

But, Li Weiyin grabbed onto her wrist and said, “If you still want to be a rich housewife, don’t upset me. Otherwise, you can marry your younger daughter to the Xu’s instead…”

She then paused for a short moment and revealed a mocking smile. “Oh, I forgot, Mrs. Xu isn’t interested in your precious younger daughter.”

After she was done talking, Li Weiyin brushed Fang Meixian’s hand away, turned around, and left the room. She then called Auntie Hui and told her to prepare some ingredients. By the time she arrived home, Auntie Hui had all the ingredients ready.

Li Weiyin walked into the kitchen, tied her hair up neatly, washed her hands, and scanned her eyes across the room to familiarize herself with the layout and where all the seasoning was placed.

She then checked the ingredients that Auntie Hui bought. They were reasonably fresh.

Li Weiyin first prepared the grass carp by cutting off its head and using it to make a stock. She then cut the fish through the middle, along the bone in one swift and accurate motion, and placed the two pieces of fish into the freezer. After that, she prepared some celery, ginger, and other vegetables.

Her plan was to make a simple celery and fish congee. Li Jinzong had fallen into a critical state because of his hypertension, so a clean fish congee was, without a doubt, the best choice. After all, both celery and fish were effective at lowering blood pressure.

Since Li Jinzong was on a strict liquid diet, normal congee wasn’t enough. The rice and celery in the congee had to be so fine that no chewing was required.

As for the fish, the only choice was to chop it into rice-sized pieces. Whether into slices, strips, or diced, the fish needed to be frozen first.

This greatly tested the knife skills of a chef, and a small fish like grass carp was especially difficult.

But, for Li Weiyin, this was child’s play; anything in this world could be perfected with practice.

When she used the knife to slice the fish meat, she carefully avoided the bones. By the time the thin piece of meat landed on the plate, practically all the bones were removed. She then cut the meat into strips and eliminated the remaining bones.

Finally, she diced it into small pieces that resembled white rice, added some ground ginger, salt, pepper, and a little bit of egg white to marinate it.

At that time, she removed the fish head from the stock she prepared, added an appropriate amount of rice and glutinous rice, brought it to a boil on high heat, and simmered it slowly on low heat.