Steamed pork ribs is a traditional Sichuan dish. Generally speaking, it is fat but not greasy, rotten and tasty, and is very suitable for elderly people. In addition, it is also steamed with soft and waxy potatoes, which is really a good dish at home.
When preparing the short ribs for soaking, Ling Rui cut the potatoes into cubes, soaked them in water, then put them into a large bowl, poured in the steamed pork powder, spicy bean paste, a small piece of fermented bean curd, an appropriate amount of salt, ginger slices, and a few olives.
oil, and stir evenly until every piece of potato is coated with the sauce.
Then set the large bowl aside.
Take out the fish and put it on the chopping board. According to the opinion, this group of people want to eat grilled fish today.
Cut the fish open in the middle, make a few cuts on each fish's back, and then put it in a basket to drain.
Huang Lei has already lit a fire, while Ling Rui is adding water to the pot, adding pork belly and preparing to blanch it.
After more than ten minutes, the water boils, and after a few more minutes, take out the pork belly and cut it into thin slices of consistent thickness, ready to make twice-cooked pork with potatoes.
At this time, add various seasonings to the ribs and mix well, pour the potatoes on top of the ribs, place the entire large bowl on the steamer, and start steaming.
Then cut the drumstick mushrooms, lettuce, tomatoes and tofu.
white.
cyan.
Red.
A pile of bowls.
It's really pretty.
Green pepper.
red pepper.
Break the eggs and stir.
There is a pile of chopped ingredients on the stove.
As time went by, the aroma of the meat from the short ribs, the fragrance of the potatoes, and the aroma of the bean paste began to spread out.
In the kitchen, Ling Rui actually swallowed and was stunned. It had been a long time since he had expressed his desire to eat while cooking.
Generally speaking, his expression management is quite good.
Ling Rui sighed slightly, and he remembered that there was a sentence in the Master of Cooking's Notes, the more primitive the cooking method, the more delicious the ingredients can be brought out.
In other words, steaming and boiling often bring out the flavor of the ingredients better.
Frying, deep-frying, and stir-frying are more about charring the ingredients and attracting human taste buds.
"Xiao Rui, is it the smell of steamed pork ribs?" Huang Lei sniffed, "What did you add?"
"Well, it's just ordinary materials." Ling Rui had no choice but to say this, thinking that he would only upgrade this one rib tonight to save everyone from breaking it.
"That's craftsmanship." Huang Lei sighed, "Originally, in my opinion, craftsmanship is actually quite imaginary. As long as the production process is the same, does a dish have different tastes? I originally thought, no
Those who know how to cook just don’t learn to cook. But maybe some people are really talented, and some people are really not suitable.”
Ling Rui laughed and said, "Master, just cooking, do you have so many emotions?"
"Haha, you are getting older." Huang Lei laughed, "Duoduo keeps asking when will you go see her again."
Ling Rui also smiled, "Let's wait until I'm free, or wait for her summer vacation. If I'm free, I'll take her to play."
"No!" Huang Lei quickly waved his hand, "This guy will go crazy if he goes to play during the summer vacation!"
"You are still a child, why don't you play?" Ling Rui waved his hand, "Master, a balance between work and rest is necessary."
Huang Lei stopped arguing, helpless.
Ling Rui, on the other hand, continued to deal with the ingredients such as ginger slices, garlic, and chili.
When it was time to take out the big steamer, Ling Rui suddenly wanted to eat steamed buns, "Master, how about eating steamed buns tomorrow morning?"
"Baozi?" Huang Lei raised his eyebrows, "Make it fresh?"
"Well, I'll knead the dough and chop the stuffing when I get up in the morning. When you get up, I'll just add water and steam it." Ling Rui touched his chin, "I suddenly want to eat it."
"Are you actually still hungry?"
"Ha ha."
After the spicy steamed rice noodles were discharged from the pot, Ling Rui covered another large bowl on top of the large bowl and put it aside.
Then scoop out the water in the pot, heat the oil in the pot, add ginger slices, garlic, and dried peppers. In an instant, the fragrance bursts out, showing how strong the fire is. Then Ling Rui puts the drained fish in.
Fry in oil.
"Zi la!"
White smoke billows, and the aroma of fish explodes, but more importantly, it is a burnt smell. This smell is usually liked by most people, such as French fries and barbecue.
Zhengzhou was responsible for Ling Rui’s filming.
Therefore, Zhengzhou didn't know how much he had to swallow. He felt that his position was too painful, and he decided to let someone change his job soon.
But, he also wanted to see how Ling Rui cooked.
So confused.
Ling Rui used a spatula to turn the fish over.
The side that has been fried is golden brown.
"Xiao Rui, is this heat okay?"
"Okay." Ling Rui nodded, Huang Lei was worthy of being a veteran, and Huo took good care of him.
After the fish was fried, bean sprouts and lettuce were added, then the hot pot base ingredients, cooking wine, salt, and water were covered, and the lid was closed.
Xiangxi is humid.
So most dishes include some chili peppers.
Next, came the twice-cooked pork with potatoes, thirteen-spice crayfish, mapo tofu, garlic lettuce, braised eggplant, stir-fried wild rice with pork, minced pork beans, and garlic greens.
A whole ten dishes.
Ling Rui didn't know why there were so many dishes in every meal.
Then there were basically no dishes left.
Clean the pot again, then heat the pot with oil, add the chopped tomatoes and stir-fry.
Soon, the sweet taste floated in the air.
Incredibly rich.
Then, Ling Rui added a little salt, added more than half of the pot of water, and covered the pot.
"Does this tomato soup need to be stir-fried?" Peng Peng and others had already gone downstairs and gathered around the kitchen to watch Ling Rui cooking. They watched each dish being prepared, and they didn't know how many kilograms of saliva they swallowed, so
Ask questions.
"Of course." Ling Rui nodded, "How else would the tomato smell come out?"
"But my family has never done this."
"Then what do you do?"
"Heat hot water directly, put the chopped tomatoes in it, when the water boils, add salt, MSG, and finally pour the eggs in."
Ling Rui nodded, "This is also a method, but the method is different, but that method will have a slightly dull taste, while my method will have a richer taste and make people more appetizing."
"Tsk, I want to eat now." Nana held her chin and stared at the ten large bowls beside the stove. She was hungry, and she had been hungry very quickly recently.
"I'll get some fruit." Zhang Jie said immediately.
"It's also good to eat some fruits before meals." Ling Rui nodded, "Fruits are rich in vitamins and fiber, which are also good for pregnant women."
Nana: ...I just want to eat crayfish, steamed short ribs, grilled fish, twice-cooked pork, and Mapo tofu!
The water is boiling.
Ling Rui opened the lid of the pot, poured the beaten eggs into the pot, and stirred the soup with a spoon.
The egg flowers took shape quickly.
The soup soon boiled again.
Ling Rui then scooped up a spoonful of soup, rinsed the edge of the bowl with eggs, and then poured the soup out into two bowls.