Douluo Continent on the tip of the tongue

Chapter 40 Pan-fried Honey Ribs
After spending so much time and four days, Qi Han finally created a one-star recipe that meets the system requirements. His heart is full of pride, so he decided to
Do it again.

Take a small piece of solidified badger lard, scoop out the flesh of a whole honeywax fruit from the Carai's Forest, and put them together in a heated frying pan.

Wax fruit is a fruit that is close to the shape of the blue star avocado. The flesh is waxy, but the taste is completely different from the avocado. It is a special taste mixed with fruity aroma and honey sweetness.

After being scalded by the hot oil, the solidified badger lard quickly turned into a shallow layer of oil film, which remained at the bottom of the pan.

And with the badger lard as the medium, the flesh of the honey wax fruit also began to melt slowly, and finally turned into a light yellow, slightly thick liquid.

A strong fruity aroma, honey scent and badger lard scent are mixed together, overflowing from the pan instantly under the stimulation of heat.

Following the texture of the muscle, cut a piece of ribs the size of a palm, and after drying the blood on the surface with kitchen paper, Qi Han carefully put the ribs into the pan with tongs. The sizzle sounded.

Take out a few rosemary, replace the garlic cloves with a kind of Xingyao fern from the forest of Kalai, put the two together next to the ribs, and spoon the hot oil mixed with rosemary and Xingyao fern in the middle from time to time Take it up, pour it on the side facing up the ribs, wait until the Maillard reaction occurs quickly on the side facing down, and the color turns light brown with a strong fragrance, Qi Han quickly turns over the side, and the pleasant sizzle sounded again .

After flipping several times, both sides of the ribs showed an attractive dark brown color, which is a sign of the complete Maillard reaction. At this time, the meat aroma has reached its peak, mixed with fruity sweetness, The complex and layered smell invaded Qi Han's sense of smell, and the fragrance overflowed and made people intoxicated.

At this time, Qi Han picked up the ribs and stood them upright in the pot. He adjusted the position of the ribs from time to time to ensure that the sides of the ribs were evenly cooked and turned into the same dark brown color as the two sides. This was to seal the ribs. side.

The ribs cut off by Qi Han are as thick as a finger, and the edge sealing is necessary. This operation can make the surface of the ribs more tightly wrapped with a "coat", and the surface layer of rib meat becomes harder. While bringing a rich taste experience, it also locks the heat and juice in the ribs.

After finishing the sealing, Qi Han put his ribs on the metal filter beside him, feeling a little more emotional on his face.

Waking up the meat, such a crucial step, is exactly the link that Qi Han missed before.

For the roasting of the ribs, Qi Han imitated the steak roasting process in his previous life, but after all, he was not a chef, and he was not particularly familiar with the steak process, so that he forgot such an important part.

The surface of the steak needs to be fried hard, but the steak is often frozen before frying. The surface of such a steak has hardened, but the heat cannot reach the inside of the steak, and the center part is still cold.

Continuing to fry will naturally allow the heat to penetrate into the middle, but this will also cause another problem, that is, the surface will be too old to swallow.

Therefore, Xingrou came into being.

Put the steak that has been completely grilled on the surface aside for a few minutes. The hardened meat on the surface will lock the heat and continue to spread to the center, finally reaching the same internal and external temperature.

The blood in the center will also seep out of the steak through the texture and crevices of the muscle during this process.

Inside the wake-up steak, the meat is still tender red, tender and juicy but without the fishy smell of raw meat.

Ribs are not steaks, but the methods of the two are similar, and it is also necessary to wake up the meat to ensure the uniform quality of the meat inside and outside.

After about 5 minutes, a lot of blood had overflowed from the surface of the ribs standing aside, and the blood water fell along the strainer into the small plate under the strainer, and the surface of the ribs was also a little darker red. It was the color of blood water mixed with dark brown surface flesh.

Qi Han estimated the degree of wake-up of the meat, and put the ribs back into the pot with tongs. After frying quickly on both sides, the smell of blood was removed, and finally put it on the plate, and poured the hot oil in the pot on the ribs , pinch out rosemary and fern, carefully place on the ribs as a garnish, and sprinkle with black pepper.

This is how a pan-fried honey rib is done.

The recipe of this dish is a very pure western food recipe, so it is natural to use a knife and fork to eat it.

With the left fork and the right knife, Qi Han cut a small piece from the ribs and put it in his mouth.

The surface of the ribs is hard fried, the deep brown color is mixed with light yellow hot oil, the aroma of fruit and meat is intertwined, and the center part is tender and juicy, and the fresh and tender gravy overflows after a bite, bringing a complex and rich flavor. Palate experience.

Impressive, amazing!
Soon, there were fewer and fewer ribs on the plate, and they disappeared.

Qi Han patted his stomach in satisfaction, only then belatedly remembered something.

"System, what is the score of this recipe?"

[63 points. 】

"It's a bit low?" Qi Han frowned slightly, "A perfect score of [-]?"

【Yes. 】

"But I obviously feel that it is almost too much better than the two-star recipe."

[Everything I cook is delicious, the host has a psychological bonus, and the evaluation of the recipe is not objective. The detailed rules for the evaluation of fried honey ribs are as follows:]

[Taste (full score: 40 points): 37 points

Originality of ingredients (full score: 20 points): 15 points

Originality of approach (full score: 20 points): 4 points

Difficulty of cooking (out of 20 points): 7 points

Total: 63 points]

This.
Looking at the system's scoring items that were accurate to the detailed rules, Qi Han lost his temper in an instant.

The taste of this dish is really good, so the system gave it a score close to full. There is no problem, but there are many points deducted.

Pan-fried honey ribs, the cooking method is not much different from Blue Star’s fried steak. It is already good to give four points for the originality of the method.

As for the difficulty of cooking, the cooking difficulty of pan-fried honey ribs is lower than that of egg fried rice. At least egg fried rice needs to be stir-fried continuously, while pan-fried honey ribs only needs to master the heat and other problems are not big.

Being able to give seven points is really a face for the system.

As for the originality of the final ingredients, except for rosemary, the other ingredients in this recipe are all from the Carai Forest, so the score is naturally good, reaching [-] points.

Ok.

Qi Han scratched his head.

This score obviously didn't satisfy him, so he needed to put more effort into the next two recipes made with brain flower and fat sausage.

Although it took a full four days to fry honey ribs, most of these four days were actually spent hunting badger pigs out of the system space. The next two recipes, since the ingredients have been prepared by the way, so It is no longer necessary to leave the system space.

With thirty times the time flow rate, Qi Han is confident that there will be no problem in completing the next two recipes by himself in the remaining two days.

(End of this chapter)