Food: Taking the twins to kindergarten to be chefs

Chapter 197 has an unacceptable odor
in the kitchen.

Huang Jun is leading the kitchen team and is busy preparing for today's lunch.

now.

His eyes were focused on the sweet and sour pork ribs he was about to make.

As a classic of Chinese cuisine, this dish can be found in almost every cuisine.

Their cooking techniques also have their own merits.

Some places prefer to fry the ribs until golden brown, making the ribs crispy on the outside and tender on the inside; some areas are good at slow-cooking the ribs to make the ribs tender and tasty.

Some places are even more ingenious, combining the two techniques of stewing and frying, or stewing first and then frying, or frying first and then stewing, in order to achieve the best balance of taste.

Although the methods are different, the final product always presents a consistent sweet and sour taste. Although it is slightly oily, it is deeply loved by diners. It can especially stimulate appetite and become a good accompaniment to meals.

It is worth mentioning that…

During the stewing process, Huang Jun didn't even add any seasonings. There was no peppercorns, green onions and ginger slices. He didn't even add a drop of cooking wine!

The Cantonese chefs who had insight into this cleverly adjusted the cooking methods and innovatively introduced sweet and sour pork according to the eating habits of foreigners, so that it not only retains the flavor of sweet and sour pork ribs, but also is more in line with the food culture of foreigners.

but…

Saying.

However, the production process is not ambiguous at all.

Seeing that the ribs soaked in water had fully absorbed water and reached the ideal soaking state, Huang Jun asked Aunt Li to help him carefully fish out the ribs.

This unconventional operation made Qian Guoxiang on the side show a surprised expression.

Very complicated and detailed!

Sweet and sour pork ribs are not only loved by Chinese people, but also by foreign friends.

But what about Huang Jun!

He said he couldn’t understand it!
What made him even more confused was...

Generally speaking, when cooking meat dishes, you need to take the ingredients out of the pot immediately after blanching, wash them with warm water before proceeding to the next step of cooking.

After the water boiled, Huang Jun skillfully skimmed off the foam and allowed the ribs to continue simmering in the pot.

The cuisine of the sweet and sour pork ribs that Huang Jun is about to cook is also a mystery, because its exact origin is not recorded in the recipes provided by the system.

From the selection and processing of ingredients, to the mastery of cooking techniques, to the matching of seasonings, every step is recorded in detail.

Although the production process is cumbersome, Huang Jun doesn't care.

It is these seemingly insignificant details that make a delicious sweet and sour pork ribs.

Then, he quickly poured cold water into the pot, put in the freshly fished ribs, and began to blanch them to remove excess impurities and blood.

Will the ribs produced in this way have an unacceptable smell?
However, looking at Huang Jun's confident and calm look, and thinking that Huang Jun often does not follow common sense when cooking, but always brings unexpected delicious food, Qian Guoxiang's doubts are slightly relieved.

He didn't take it out in time and let the ribs continue to stew!
This is really puzzling to him!

Due to unfamiliarity with chopsticks and discomfort with the habit of spitting bones, foreign diners often feel inconvenienced when tasting.

He didn't ask any questions, he just stood by and watched, wanting to see how Huang Jun could turn decay into magic and cook this seemingly simple ribs into an amazing dish.

At this moment, the ribs in the pot have been stewed until they are cooked. Since no seasonings and spices are added, they appear pure white and look a bit bland, making it difficult to arouse appetite.

Huang Jun took out all the ribs in the pot, controlled the water, and put them one by one into a large stainless steel basin to prepare for marinating.

He skillfully added cooking oil, light soy sauce, dark soy sauce and balsamic vinegar to the basin, allowing the ribs to gradually absorb the flavor under the infiltration of seasonings.

During the marinating process, the color of the ribs gradually becomes attractive and a light aroma is emitted.

After the marinating was completed, he took all the ribs out of the basin and drained the juice to ensure that each rib was evenly coated with the marinated essence.
Followed by.

He set up the oil pan and prepared to start frying.

He kept the remaining sauce in the basin because it would be useful in the subsequent cooking process.

When the oil temperature gradually rose to 80% hot, he poured the ribs into the pot.

Under the fierce fire, the pork ribs quickly become red and crispy, and the aroma is overflowing.

This step is not only to make the outer skin of the ribs more crispy and delicious, but more importantly, to lock the moisture inside the ribs through high-temperature frying to maintain its tender and juicy taste.

One minute later…

The pork ribs came out perfectly under Huang Jun's skillful control.

Because dark soy sauce is added when marinating, the fried pork ribs are bright red in color and look very tempting.

Aunt Lin's eyes flashed with desire for the ribs: "Just looking at the color of these ribs makes me hungry!"

"Chef Huang, can you have a taste now?" Aunt Li swallowed subconsciously.

Huang Jun smiled and shook his head and said: "It's not enough yet. The sauce that was put in when marinating just gave the ribs a base flavor. If you want the ribs to be fragrant and delicious, you have to do the last step - —Bake the sweet and sour sauce. Just wait patiently and you’ll be able to taste it soon.”

Hearing this, although Aunt Li was a little disappointed, she also understood that she couldn't eat hot tofu in a hurry. She could only suppress her inner desire and wait patiently for the food to be finished.

After watching Huang Jun's skillful operation, Qian Guoxiang's doubts gradually dissipated and were replaced by expectations for Huang Jun's upcoming step of making sweet and sour sauce.

This step not only tests the chef's skills, but also determines the taste and flavor of the entire dish.

Huang Jun poured out the excess oil in the pot, and then added the fried ribs.

According to the amount of ribs, add sugar, the juice left when marinating the ribs, and some broth for cooking the ribs. After turning on the fire, he waited patiently for the water in the pot to gradually boil.

When the water boils, he adds salt to it, adding just the right amount of saltiness to the dish.

Cover the pot and let the ribs simmer in the pot for ten minutes to fully absorb the essence of the soup.

Then, he forced open the lid of the pot, increased the heat and began to reduce the juice.

The soup in the pot gradually becomes red and viscous under the simmering fire, exuding an alluring aroma of sauce and meat, and is also mixed with the sourness of balsamic vinegar, making people salivate.

However, at this time, most of the vinegar aroma has evaporated. Although the vinegar aroma is still mellow, the overall flavor is still slightly lacking.

In order to make up for this shortcoming, Huang Jun patiently waited for the opportunity for the soup to further reduce.

When the heat was just right, he quickly scooped up some balsamic vinegar and poured it slowly along the edge of the pot.

The smell of balsamic vinegar instantly rises in the pot, and a refreshing aroma of vinegar wafts out and permeates the entire kitchen.

The vinegar aroma blends perfectly with the aroma of the pork ribs, as if it has injected a new soul into the whole dish, giving the pork ribs in the pot an unprecedented aroma, which also means that the time to take it out of the pot has finally arrived...

Huang Jun took out all the ribs and poured them into the dinner plate one by one.

Then pour the remaining thick soup in the pot evenly over those ribs.

The pork ribs show an attractive red color on the plate, and the soup is thick and shiny. This color alone is enough to make people salivate and look forward to the moment of tasting.

Aunt Li and Aunt Lin sniffed hard, wishing to inhale all the sweet and sour aroma into their lungs. Their eyes were always fixed on the ribs on the plate, for fear that if they blinked, the alluring aroma would be revealed. The sweet and sour pork ribs will seem to disappear.

That's right.

They were both so greedy!
Just wait for Huang Jun’s order so that you can taste it with chopsticks!

Qian Guoxiang, who had been carefully observing Huang Jun's entire cooking process, discovered that Huang Jun's method of making sweet and sour pork ribs was slightly more complicated than the home-made method, but it also had its simplifications.

For example, during the production process, Huang Jun did not use peppercorns, aniseed, bay leaves, cinnamon and other spices, and even five-spice powder, thirteen spice and other seasonings were not added. This simple but not simple approach made the whole process more enjoyable. This dish presents a pure return to nature.

As for the taste...

Qian Guoxiang couldn't jump to conclusions at this moment.

After all, the charm of food lies in the taste. Only after you have truly tasted it can you appreciate its unique flavor.

Of course, he also believed that with Huang Jun's cooking skills, he would be able to bring him a feast for his taste buds.

"Aunt Li, Aunt Lin, Assistant Chef Qian, do you want to try it?" Huang Jun asked with a smile when he felt the hot gazes of Aunt Li and Aunt Lin.

Aunt Li and Aunt Lin looked at the ruddy and attractive pork ribs on the plate. They could no longer resist the urge to taste them. When they heard Huang Jun's words, they immediately nodded and said: "Okay, okay, Huang Jun, we'll just wait." What you said..."

talking.

Aunt Li brought chopsticks and divided the food among everyone.

Qian Guoxiang took the chopsticks, picked up a piece of sweet and sour pork ribs, blew on it, and carefully put it into his mouth.

Before I even had a chance to bite, my mouth was already filled with the sweet and sour aroma.

Although the smell is strong, it is not overpowering at all, but makes people feel more comfortable.

Tsk tsk tsk... Absolutely awesome!

The paste coating the ribs is both sticky and sweet, and melts in your mouth, making you feel like you are in a wonderful world of desserts.

When this sweet and greasy feeling gradually spread in his mouth, Qian Guoxiang subconsciously took a bite of the meat on the ribs. Suddenly, a meaty aroma mixed with the aroma of sauce exploded violently in his mouth.

This rich meaty aroma is cleverly intertwined with the previous sweet and sour taste, forming an indescribable deliciousness.

This combination of flavors made Qian Guoxiang so intoxicated that he almost couldn't help but want to chew the bones and swallow them.

I just hate that my teeth are not strong enough!

After the meat on the ribs is fried, it has a subtle texture on the outside, and you can feel a slight toughness when biting into it.

When the teeth penetrate deep into it, the meat inside shows a completely different flavor - soft, delicious and juicy.

This contrast in texture between crispy on the outside and tender on the inside gives an ordinary piece of pork ribs an amazing layered texture, as if you can taste two completely different delicacies in one bite.

What's even more rare is that among the many complex flavors, the original flavor of pork can still be clearly tasted.

Not only is this fresh aroma not masked by other seasonings, but it complements the sweet and sour taste of sweet and sour sauce and the mellow aroma of soy sauce, creating a delicacy with rich layers and unique taste.

It has to be said that this kind of preservation and improvement of the original taste of the ingredients just illustrates Huang Jun's superb cooking skills and deep understanding of the ingredients.

Cow!

So awesome!

Qian Guoxiang was once again impressed by Huang Jun's cooking skills, and his heart was filled with admiration and admiration.

The same goes for Aunt Li and Aunt Lin.

While chewing the ribs carefully, Aunt Li was full of praise: "Oh, Huang Jun, your sweet and sour pork ribs are really amazing! It's sour and sweet, crispy and crispy, and you can't stop eating it. Mouth!"

Aunt Lin also nodded in agreement: "Yes, yes, these ribs are so delicious! The meat is very tender and juicy, and the sweet and sour sauce on the outside is well wrapped. Every bite is full of happiness." ah!"

“As long as it’s delicious!”

Huang Jun listened to their praises, with a humble smile on his face, and continued to cook loofah scrambled eggs with his hand movements.

The conference room in the office building was stirring because of the scent.

(End of this chapter)