Master Lao Tian and Hong Yi were communicating about what is the other side of Buddhism and what is the ascension and transcendence of Taoism. Some of them are mysterious and mysterious theories, which are difficult for Hong Yi to understand, not to mention that Locke Li is so single-minded and accustomed to doing it instead of Thinking guy.
Xiao Li, who was quite bored, happened to smell the food being cooked by Zhao Youqian in the kitchen, and walked up to him curiously, asking in a low voice across the table.
"Store manager, what are you doing?"
The strange aroma seemed to be something Locke Li had never smelled before. He looked closely and saw some black particles fried in the golden fat in the small frying pan over low heat.
"beans?"
Locke Li naturally recognized what those things were. They were round, black and inconspicuous things. They were dried beans that had been exposed and processed.
"This tastes like...dried natto?"
He smelled the smell in the air carefully again, and Locke Li had obviously practiced some skills now and was able to describe the smell he tasted.
Zhao Youqian was a little surprised when he heard what he said, because the dried natto Li Locke mentioned was very similar to what he used.
It's just that the stuff he used took longer to marinate and the flavor was different.
This inconspicuous black bean is a seasoning used in many Yaozhou cuisine, tempeh!
This is a special kind of dried black bean. It is washed, boiled and soaked, then simmered, fermented and sun-dried to make a seasoning. It has a very rich flavor and is extremely attractive when added to various dishes. The flavor, whether fried, steamed or cooked, is an extremely high-quality ingredient.
"The methods are somewhat similar, but there are still some different flavors. You can taste them later. I'm going to make two dishes of pork ribs, and I can bring some back to you. When you want to eat them, just heat them in a pot and serve them with some. Boiled vegetables are a great meal!”
Zhao Youqian has not forgotten the little guy that Locke Li wants to take care of. He just doesn't know if the little guy whose nutrition has been supplemented by his joining will still be like the original world, with an incomplete brain development...
"Two home-style steamed pork rib dishes are just right for Lao Tianshi and Hong Yi to have dinner today. Do you want to learn them?"
He turned off the fire of the fried tempeh and let the pot and greased tempeh cool down. He smiled lightly at Locke Li, obviously seeing his willingness to learn. Zhao Youqian didn't mind Locke Li's study either. As for the level he could learn, it didn't matter. That’s easy to say.
After all, it's not like Zhao Youqian hasn't introduced the method in detail. He has never seen a customer who can really learn a little bit...
Especially the owner of Pegasus Ranch, Miss Shang Xiu, who is known as a foodie.
No one thought that this gourmet who loved food and could chat with Hong Qigong turned out to have no real talent in cooking.
Even after saying it a few times, salt and sugar can still be confused.
It also completely made Zhao Youqian give up on teaching this eldest lady. No matter how strong her wishes were, she would not be allowed to step into the kitchen again.
But Locke Li was different. At least he could barbecue and cook some simple meals, so Zhao Youqian didn't mind teaching him how to make some simple dishes, which could give him some security for his future life.
After all, he no longer lives alone.
The kid who is younger than him is a troublemaker!
...
"Look carefully, knife skills are not difficult for you as long as you are proficient... not to mention that this dish does not require any knife skills..."
Zhao Youqian's teaching to Li Luoqian did not start with the basics. After all, the only two magic weapons for steaming vegetables are knife skills and seasoning. Naturally, there are requirements for heat and the like, but for people who just want to make a meal, This requirement becomes less important when there is a timing method.
Cut the ribs into two-knuckle-sized pieces and soak them in water for half an hour to remove the blood.
"This step is the key to whether the pork ribs are fresh and tender without any peculiar smell."
"No matter how fresh the pork ribs are, they all need to go through this step, it just takes a long time."
"If it is frozen ribs, then the time will be 40 minutes, and the water should be changed every 20 minutes."
Li Luoke listened carefully to Professor Zhao Youqian's small details. These pre-processing steps are the most critical steps for steaming vegetables.
"Fresh pork ribs only need to be soaked in water for half an hour, or even fifteen minutes..."
"And I still recommend using fresh pork ribs, home-frozen pork ribs. Even if the steps are exactly the same, the steamed pork ribs will be a little loose and tender in the mouth, instead of the fresh pork ribs that will be soft and slippery after being steamed for a long time. Tender, these are two textures that you can immediately compare once you taste them!”
Perhaps it was Zhao Youqian's voice teaching Locke Li that attracted the attention of others, including Lao Tianshi and Hong Yi.
Hong Yi, who studied the knowledge of "a gentleman is far away from the chef", had already put this sentence in the back of his mind after arriving at Zhutian Xiaoguan.
Squeeze the water from the pork ribs and put them into a bowl and set aside.
Zhao Youqian began to cut ginger, garlic, and chili peppers. The garlic was flattened, peeled, and chopped into fine pieces. The ginger was cut into minced pieces, and then the millet and chili peppers were also cut into small red circles.
"It's up to you whether you can add chili pepper or not. My taste is a little bit more."
While putting these chopped ingredients into the ribs bowl, Zhao Youqian took out the black bean sauce that had been fried over low heat.
The tempeh, which has been off the heat for a while, now looks slightly crispy and hard.
A large amount of tempeh was placed on the chopping board. Zhao Youqian grabbed the back of the kitchen knife with one hand and pressed the front end of the kitchen knife with the other hand. He chopped the tempeh into small pieces by pressing and cutting at the same time.
‘Kakaka’
It makes a crispy sound just like cutting a fried chicken steak. There is no need to cut it too finely. After the black beans have been cut two or three times, put it directly into the ribs bowl.
At this step, it can be said that Yaozhou’s home-cooked ‘Spare Ribs with Black Bean Sauce’ is more than half done!
All that's left is to season and stir evenly.
One teaspoon of minced ginger, two teaspoons of minced garlic, two teaspoons of black bean paste, plus one and a half pounds of pork ribs, plus one and a half teaspoons of light soy sauce, one teaspoon of white pepper, and one teaspoon of cooking wine.
Then add a teaspoon of oyster sauce, half a teaspoon of salt, and half a teaspoon of sugar. The flavor of the marinated pork ribs has been completely put into the bowl.
"One thing to note is that half a teaspoon of sugar is crucial!"
When Zhao Youqian was explaining the matching ratio to Locke Li, he also noticed the gazes of Lao Tianshi and Hong Yi, but he didn't mind others learning together.
"Because after the tempeh is dipped and fried, it will take on some flavor. Sugar plays the role of combining this flavor and making the flavor of the tempeh not so strong."
"Moreover, after you have put all the seasonings, mix them evenly. Finally, sprinkle some cornstarch and mix them. Be sure to add the oil for soaking the fried black beans, stir them again and steam them directly."
“It’s best not to spend more than five to ten minutes during this period!”
This surprised Locke Li. Generally speaking, the longer the marinating time is, the more delicious the ribs will be, right?