He unexpectedly becomes a father at the start of his life, and the mother of his child is a national

Looking at his daughter's excited expression, Chen Hao couldn't help but smile gently, shaking his head with a mixture of helplessness and affection.

He changed into slippers, carried all the ingredients into the kitchen, and sorted them out one by one.

He first put the sea bass he bought into the sink and rinsed the fish body and belly repeatedly to make sure there was no blood or black membrane left, thus completely removing the fishy smell.

Place the ribs in a clean bowl, add water and soak them to slowly remove the blood, thus preventing the soup from becoming cloudy and fishy.

All the vegetables were taken out and neatly arranged in the vegetable washing basket, awaiting further processing.

After preparing the ingredients, Chen Hao officially began preparing lunch.

Although Lin Caiwei won't be home until the afternoon, many of the main dishes require pre-treatment and long-term stewing. There simply isn't enough time to cook them on the spot. Moreover, dishes that are slow-cooked in advance will be more flavorful and taste better.

He prioritizes the most time-consuming dishes, braised pork ribs and lotus root and pork rib soup.

First, take out the soaked ribs, put them in a pot of cold water, slice a few pieces of ginger, pour in an appropriate amount of cooking wine, and blanch them to remove the fishy smell.

Blanching the ribs in cold water allows the blood and impurities to be fully removed, resulting in the best removal of any unpleasant odor.

As the water temperature slowly rises, a dense layer of black foam gradually floats to the surface. This foam is the blood and impurities from the pork ribs and must be cleaned thoroughly.

Chen Hao took a spoon and patiently skimmed off all the foam, bit by bit.

Then take the blanched ribs out, rinse them repeatedly with warm water several times to thoroughly remove any remaining impurities, and drain them for later use.

Next, heat oil in a wok. Once the oil is slightly hot, add a few rock sugar pieces and stir-fry over low heat.

He stared at the rock sugar in the pot, watching it slowly melt, turning from white to light yellow.

Simmer slowly until it turns a clear amber color and small bubbles appear, then immediately add the drained ribs and stir-fry quickly.

Stir-fry quickly and evenly, ensuring that each piece of pork rib is evenly coated with a translucent layer of caramel coloring.

The ribs stewed this way have a bright red color, which looks appetizing, and the taste is also slightly sweet.

After stir-frying the ribs until they were browned, Chen Hao added ginger slices, scallion segments, star anise, and cinnamon sticks to enhance the aroma.

Add appropriate amounts of light soy sauce, dark soy sauce, and cooking wine for seasoning and color. Stir-fry evenly, then add enough boiling water to completely cover all the ribs. Cover the pot and simmer over low heat.

[Ding! Making braised pork ribs - blanching and caramelizing sugar, cooking skill experience points +320]

The system notification sounded again, but Chen Hao paid no attention, focusing intently on the heat in the pot.

Simmering over low heat allows the pork ribs to become tender and flavorful, preventing them from becoming overcooked on the outside and raw on the inside.

While the pork ribs were stewing, he began to prepare the lotus root.

Carefully peel the lotus root thoroughly, then cut it into evenly thick slices. Immediately after cutting, soak the slices in clean water to prevent them from oxidizing and turning black upon contact with air, which would affect their appearance and taste.

The ribs had been stewing for a full half hour, and the aroma had completely filled the kitchen.

Chen Hao opened the pot lid, poured all the soaked lotus root slices into the pot, and continued to simmer them with the pork ribs over low heat, allowing the lotus root to fully absorb the meaty aroma of the pork ribs.

The double stove in my house came in handy. The left burner was simmering pork rib and lotus root soup, while the right burner was perfect for finishing the remaining dishes. Working on both at the same time saved time and was highly efficient.

He took out the cleaned sea bass and made three even cuts on each side of the fish to facilitate the subsequent flavoring and steaming.

Then, evenly rub a thin layer of salt on the surface of the fish and inside the belly, and drizzle with a little cooking wine to remove the fishy smell.

Stuff a few slices of ginger into the fish's belly and let it marinate for ten minutes to fully remove the fishy smell.

While the sea bass was marinating, he began preparing the garlic broccoli.

Break the broccoli into evenly sized florets, put them all in a bowl, add salt water and soak for ten minutes. The salt water can help remove small insects and residual dust from the crevices of the broccoli.

After soaking, rinse thoroughly and drain.

Boil water in a pot, add a little salt and a few drops of cooking oil after it boils, then add the broccoli to blanch.

Adding salt and oil helps retain the vibrant green color of broccoli. Blanched broccoli retains its bright color and is less likely to turn yellow during subsequent stir-frying, resulting in an exceptionally crisp and tender texture.

After blanching for a short while, immediately take out the broccoli and rinse it with cold water to lock in its texture and color.

[Ding! Preparing side dish - blanching broccoli, cooking skill experience points +260]

Just then, the sea bass was ready to be marinated.

The water in the steamer had already boiled, and it was steaming hot.

Chen Hao put the marinated sea bass into a steamer, covered it, and steamed it over high heat for eight minutes.

Steaming sea bass requires precise control of the heat. If the time is too short, the fish will not be cooked through; if the time is too long, the meat will become tough and dry. Eight minutes is just the right time.

Eight minutes later, Chen Hao immediately turned off the heat, carefully opened the pot lid, and took out the sea bass.

A lot of cloudy steaming water will accumulate in the steaming plate. This water has a very strong fishy smell and must be poured out completely, otherwise it will ruin the taste of the whole dish.

After draining the fishy water, he neatly arranged fine shredded scallions and red peppers on the fish, which not only enhanced its appearance but also added aroma. Then he evenly drizzled on an appropriate amount of steamed fish soy sauce.

In a separate small pot, heat some cooking oil until it reaches about 70% of its maximum temperature and the surface of the oil starts to smoke slightly. Then, pour the hot oil evenly over the shredded scallions and red peppers on the fish.

Shila-

A crisp sound rang out, and the scalding hot oil instantly released the fresh aroma of scallions and soy sauce. The rich fragrance exploded in the kitchen, spreading everywhere and whetting one's appetite.

[Ding! Steamed sea bass completed. Cooking skill experience points +380]

After finishing the sea bass, the braised pork ribs on the other side were almost done stewing.

Chen Hao opened the pot lid. The broth inside had thickened and become glossy, and each piece of pork rib was coated with a bright red sauce, looking exceptionally tempting.

He picked up his chopsticks, took a piece of pork rib, and tasted it. The salty and sweet ratio was just right, and the meat was stewed until it was very tender. It could be easily bitten off the bone, and it was soft, tender, and not dry. The taste was perfect.

He took all the ribs out of the pot, arranged them neatly on a plate, and finally sprinkled them with a handful of bright green scallions as a garnish.

[Ding! Braised pork ribs completed, cooking skill experience points +420]

The remaining garlic broccoli is much simpler.

Heat a little oil in a pan, then add minced garlic and sauté over low heat until fragrant and aromatic.

Immediately add the blanched broccoli, turn up the heat and stir-fry quickly. Add a little salt to taste, stir-fry briefly and evenly, then remove from the pan and plate to retain the crisp and tender texture of the broccoli to the greatest extent.

Finally, turn off the heat and check the pork rib and lotus root soup. After a long period of slow simmering, the soup has turned into a rich, milky white color, which looks exceptionally fresh and delicious.