Food: Taking the twins to kindergarten to be chefs

Chapter 334: Pork Ribs Stewed with Rice
The afterglow of the setting sun shines on the windows on the top floor of Jinyuan Community, casting a golden light and shadow.

in the kitchen.

The warm lights and the afterglow of the setting sun complement each other, highlighting Huang Jun's busy figure.

He put plump shelled edamame and whole green fresh corn into the pot, covered it with cold water, sprinkled an appropriate amount of salt, covered the pot, and let it cook slowly in the pot for fifteen minutes.

During this short waiting period, Huang Jun was not idle.

He took the washed ginger, and his fingers flew deftly under the tip of the knife, cutting it into even slices as thin as cicada wings. Then, he raised his knife and cut the carrots into neat small cubes.

For a while…

The kitchen was filled with the fast-paced sound of "chopping, chopping, chopping".

Everything is ready.

He started another pot, poured clean water into it, and then put the washed ribs into the pot with cold water.

Pour a little cooking wine into the pot to remove the fishy smell and add a few slices of ginger.

He lit the fire and let it boil quickly.

As the water begins to boil, the delicious flavor of the ribs gradually spreads, and a layer of foam appears on the surface of the soup.

He took a spoon and skimmed off the foam one by one.

Turn off the heat.

Take out the ribs and rinse them lightly with cold water to remove any foam and impurities on the surface.

at this time.

In another pot, edamame and corn are cooked.

He fished them out and quickly plunged them into cold water, bathing them in the cool water to lock in their freshness and crispness.

He peeled the edamame and put the plump, green beans into a bowl for later use; similarly, he peeled the golden corn kernels and put them into another bowl, waiting for the next step of cooking.

Then he placed the pot on the fire and poured in a suitable amount of oil. As the oil temperature gradually rose, ripples appeared on the surface of the oil.

Toss the ribs in the hot oil.

All of a sudden...

The moment the ribs come into contact with the oil, a pleasant "sizzling" sound is emitted, accompanied by the aroma of oil and meat.

He patiently fried the ribs on both sides until golden brown, the skin was slightly crispy, and the meat inside was tender and juicy, presenting an attractive color.

After the ribs are fried...

Add a little light soy sauce to add a touch of freshness to the ribs; add a little dark soy sauce to color the ribs and make them more attractive; finally, add oyster sauce to enhance the flavor.

He picked up the spatula and stir-fried it evenly.

Every time you stir-fry the ribs, they are coated with rich sauce, making a sizzling sound. The ribs in the pot gradually become crispy on the outside and tender on the inside under the roasting flames, exuding an enticing aroma.

He poured the golden corn kernels, brightly colored carrot cubes and emerald green edamame into the pot and quickly stir-fried them with the spareribs until the ingredients blended into a charming aroma.

Pour the fully soaked rice into the pot and continue to stir-fry so that every grain of rice is coated with the rich aroma of vegetables and meat.

When the aroma spreads...

Turn off the heat.

Pour the ingredients in the pot and the rice into the rice cooker, and use a spatula to smooth it out so that all the ingredients are evenly spread out.

He slowly poured in clean water, just enough to cover the rice. It was slightly less water than usual when stewing rice, because the rice had already been soaked in advance and absorbed a lot of water.

In order to improve the appearance of the dish, he deliberately placed the fried golden ribs neatly on the rice.

Cover the lid of the rice cooker, press the cooking button, and wait for the delicious pork ribs rice to be ready.

of course.

Eating pork ribs stewed with rice alone would be too dry, it needs soup!
So...

Huang Jun prepared a dish of egg and mushroom soup.

He washed the pan, placed it on the stove, and poured in an appropriate amount of cooking oil.

As the flame on the stove danced, the oil in the pot began to heat up slightly and emit a faint aroma.

Then, he held an egg in each hand, skillfully pinching the big end of the egg with his thumb, and cleverly pinching the small end of the egg with his index and middle fingers.

He tapped the pot gently, and with a slight sound, he quickly used his thumb to peel open the eggshell, and the egg white and yolk fell into the pot as smoothly as silk. As soon as the egg touched the hot oil, it quickly began to solidify, making a "sizzling" sound.

He waved the spatula in his hand, flipping the eggs lightly, and frying them one by one until both sides were golden and the edges were slightly crispy.

He put the fried eggs one by one into the casserole that had been prepared on the side.

Then he poured in boiling water.

As the fire gradually increased, the soup in the casserole began to boil, making a "gurgling" sound.

When the soup gradually turned bright and white, he first put in fresh white jade mushrooms, which slowly expanded in the soup.

I cut a few more slices of tomatoes and put them into the pot. The red flesh and the white soup set off each other, adding a bright color to the soup.

He sprinkled the soup with a moderate amount of salt and pepper to season it.

The egg and mushroom soup became more and more delicious as it cooked. Before the soup was served, he grabbed a handful of green vegetables and chopped green onions and put them into the soup.

With some emerald green embellishments, the color of the whole soup becomes more colorful and more tempting...

As time passed, the aroma in the kitchen became stronger and stronger. The richness of the pork ribs rice and the freshness of the egg and mushroom soup were intertwined to form a mouth-watering and tempting aroma.

This aroma not only permeates every corner of the kitchen, but also quietly passes through the crack of the door and floats into the living room...

Ok?
smell good…

Qingqing and Weiwei, who were originally immersed in the colorful jigsaw puzzle game, were suddenly attracted by the tempting fragrance.

This time.

The puzzle in my hand suddenly doesn’t smell good anymore!

Weiwei couldn't help but sniff towards the kitchen, her eyes lit up and she said, "Daddy, is it time to eat?"

Qingqing blinked her bright eyes and asked in a baby voice, "Daddy, is dinner ready?"

Huang Jun, who was busy in the kitchen, heard the voices of his two precious daughters, smiled and leaned out, and said gently: "It's almost done, you go clean up first, wash your hands and get ready to eat."

"Uh-huh!"

The two little guys responded happily, quickly put the puzzle pieces back in place, and then skipped off to wash their hands.

When Huang Jun heard the noises, he knew that the two little guys had followed his instructions obediently, and a satisfied smile appeared on his face.

"Di Di~"

When he heard the prompt sound from the rice cooker, he knew the pork ribs rice was ready.

But he didn't rush to open the rice cooker to check the results. Instead, he turned off the fire of the egg and mushroom soup that was cooking, and shouted while bringing it out of the kitchen: "It's time to eat..."

When Weiwei heard this, her eyes lit up immediately and she shouted happily: "It's time to eat~ It's time to eat~"

"It's time to eat! It's time to eat!" Qingqing sang like she was humming a little tune, with an inexplicable melody.

Huang Jun saw the two little guys come out after washing their hands, so he reminded them: "This soup is very hot, don't touch it yet~"

"Dad, don't worry! My sister and I won't move around!" Qingqing said with a little adult's expression.

Huang Jun smiled lovingly at them: "Okay! Dad will serve you some food right away!"

Qingqing said without hesitation: "Dad, I'll help you!"

Huang Jun smiled and declined: "No, just sit still and it will be fine in a moment!"

After saying that, he returned to the kitchen and opened the lid of the rice cooker.

moment.

A burst of hot air mixed with rich fragrance hit my face.

You can see the golden ribs neatly arranged on the rice. They have absorbed the essence of various ingredients during the stewing process. The skin has an attractive caramel color, the meat is tender and juicy, and exudes bursts of meaty aroma.

After stewing, the rice becomes plump and elastic. Each grain of rice absorbs the gravy of the ribs and the aroma of various seasonings, presenting a crystal clear texture.

The surface of the rice is slightly shiny, which is the result of the fat from the ribs penetrating into the rice during the cooking process.
In the gaps of the rice, you can vaguely see corn kernels, carrot cubes and edamame. Their bright colors add a touch of bright color and rich nutrition to the whole pot of pork ribs rice.

"It looks good, and it must taste good!"

As Huang Jun spoke, he poured the pork ribs and rice into bowls one by one and took them out.

(End of this chapter)