Naruto: Big Foodie

Yang Ming and his party found a hotel again, and Yang Ming rushed to the kitchen and started cooking this time.

What he wants to do is, impressively, ribs!

Generally speaking, whenever we refer to pork ribs, we refer to pork ribs, that is, the ribs and vertebrae left after the pork is removed, with a small amount of meat attached to it, which can be eaten.

Pork ribs are delicious and not too greasy. It is a favorite dish of many diners.

However, you can't underestimate this spare ribs, there are university questions in it.

In the world of small masters, an entry exam will test the chef's knowledge of the details of ingredients.

In the information provided to Yang Ming by the system, ribs are divided into several types.

Short ribs: refers to the ribs of the pig's abdominal cavity near the belly. It is surrounded by ribs and sub-ribs. The meat layer of the small ribs is thicker and has white cartilage.

Small ribs are suitable for steaming, frying, and roasting, but should be chopped into small pieces.

Sub row: refers to the part where the abdominal cavity connects to the back. Below it is the pork belly, and the ribs under the slice are in the shape of triangular oblique slices.

The meat layer of the sub-steak is very thick, and there is a piece of pork belly connected by a thin layer of oil. The fat is rich and the meat is the most tender of all pork ribs. It is suitable for a variety of cooking methods and flavors, but the taste is slightly greasy.

The sub-steak is suitable for frying, roasting, braised, and suitable for cutting into small pieces.

Large rib: It is the part where the tenderloin and the loin are connected, also known as steak. It is mostly used for frying, mainly sliced ​​meat, but with ribs, in addition to increasing the weight to make the area of ​​the sliced ​​meat appear larger, it will also be fried during frying. Adds the characteristic aroma of big bones, which is also characteristic of schnitzel.

In addition to frying, you can also marinate large ribs, but before marinating, you must go through the process of frying or quick frying, which is to seal the blood of the big bones, so as not to flow out during the cooking process, which will affect the color of the meat slices and soup.

Large steaks are suitable for frying and marinating. If you are deep-frying, you should cut them thinner, and if you are marinating, you should cut them a little thicker.

Rib: It is the flaky ribs of the rib cage. The meat layer is thinner, the meat is thinner, and the taste is relatively tender, but because there is one side connected to the back, the bones will be thicker.

Because the rib is relatively large, it can be divided into cavity bones, sub-ribs, etc. For example, the flaky grilled rib is the rib in the middle section.

After the ribs are chopped into small pieces, the thicker part of the meat layer can be picked out for steaming, frying, and braised. Large pieces are suitable for roasting.

Yang Ming chose ribs for braised pork ribs.

Because the ribs cooked in this way, the meat is rich, tender and juicy.

Yang Ming selected the ribs with a little bit of fat, so that they would not look too thin, and at the same time, the taste of the ribs would not be too clumsy.

Afterwards, he slaughtered the ribs into sections, each section was as long as a finger, which not only added flavor, but also more beautiful and decent when placing on the plate.

Next, Yang Ming sliced ​​the ginger, washed the shallots and removed the heads, tied each three shallots into a knot, and placed them on a plate for later use.

Then, Yang Ming poured the pork ribs into boiling hot water and boiled them.

When he saw the appearance of the ribs, from bright scarlet to a slightly white color, the ribs were already about three mature. Yang Ming took out the ribs, and kept the pork ribs soup for later use.

Yang Ming took out the absorbent paper and absorbed the water on the surface of the ribs one by one.

Yang Ming took out the raw dragon pot and put in the cooking oil, not too much, because the spareribs would still produce oil.

When the oil is still cold, Yang Ming puts in more brown sugar, so that the braised pork ribs will be more shiny.

Afterwards, Yang Ming started a small fire and slowly fry the sugar.

It can be seen that with the passage of time, the sugar water gradually began to turn brown-red, and brown-red foam began to emerge.

At this time, Yang Ming immediately poured the spareribs into the pot and fry them evenly.

Then comes the coloring and seasoning.

He first poured in the rice wine to fry the wine, and at this time, a strong aroma of wine came to the nostrils, intoxicating the heart.

Next, Yang Ming added soy sauce to fry the sauce until fragrant.

Yang Ming put more of these two seasonings, which made it easier to color the ribs.

At this time, as Yang Ming continued to stir fry, the bottom of the pot began to dry out and it was easy to stick to the pot.

It doesn't matter, the pork rib soup prepared earlier can come in handy.

Yang Ming poured a little pork rib soup along the edge of the raw dragon pot, then stir-fry it, and then poured in the pork rib soup, repeating several times.

Next, Yang Ming added **** slices, Chinese peppercorns and spices, and after frying until fragrant, poured a little cooking wine and soy sauce to color, and mixed with soup to neutralize.

When the ribs are about eight mature, Yang Ming adds salt and green onion knots. After the fire is boiled, turn to a small fire and slowly cook until the ribs are soft.

At the end, Yang Ming removed the shallots and the bulky spices from the pot, collected the juice with high heat, and started the pot when the soup became thick.

Yang Ming put the ribs on the silver-white plate one by one, piled up like a stack of arhat, and then poured down the thick red sauce, and finally sprinkled a slice of chopped green onion to garnish, a braised pork ribs and you're done!

When Yang Ming walked into the room with the fragrant pork ribs, everyone suddenly stopped talking, and all of them turned around with a flash of eyes.

I saw that the braised pork ribs were golden in color and wrapped in a layer of crystal clear and viscous soup.

In particular, Immortal Fukasaku and Immortal Zhima were even more unbearable in the face of tempting ribs, their eyes were about to pop out, and I really doubted whether their eyes would fall off.

"It's so fragrant! This is the food that the big toad fairy dreamed of?"

"It's miserable, wife, how can I cook in the future!"

Immortal Fukasaku and Immortal Zhima looked at each other and felt a little bit of shock in each other's eyes.

Why is such a great chef not a toad from their Miaomushan clan?

This just makes no sense!

At this moment, the two toads even had a thought in their hearts, why don't they hijack Yang Ming back to Miaomu Mountain and cook for them?

However, when they looked at Zaibuzhan and the giant panda Yuanyuan who were always by Yang Ming's side, they couldn't help but sighed in their hearts.

With these two penumbra-level powerhouses around, they probably won't have this chance.

Yang Ming put the braised pork ribs on the table, the corners of his mouth curled up, "Please take your time."

Gollum!

Gollum!

Gollum!

Looking at the braised spareribs close at hand, it is like a painting by a famous painter, which is extremely beautiful.

The rich fragrance is constantly stimulating everyone's taste buds~www.wuxiaspot.com~ makes everyone swallow hard and try not to lose their way in front of everyone.

When Yang Ming's voice just fell, everyone couldn't wait and joined the wave of grabbing food.

There are so few braised pork ribs, some people are destined to eat more and some people eat less.

In order to eat more braised pork ribs, everyone tried their best, just like the Eight Immortals crossing the sea, each showing their magical powers and fighting a dragon and tiger!

For a time, the harmonious atmosphere that had just been calmed down was surging again, filled with a strong smell of gunpowder!

(This is what my braised pork ribs do, a bit like sweet and sour pork ribs)

​​

First set a small goal, such as 1 second to remember: Shukeju mobile version reading website: