Daddy's Gourmet Store

next morning.

"The king asked me to patrol the mountains. I turned around the world, beat my drums, and beat my gongs. Life is full of rhythm. The king asked me to patrol the mountains and catch a monk for dinner. The water in this mountain stream, Incomparably sweet, I don't envy mandarin ducks or immortals..."

Cheerful songs wafted from Golden Sun Kindergarten and echoed in the sky, urging the children who came to school to enter the kindergarten quickly.

"Papa, hurry up, we're going to be late~"

When I woke up in the morning, I was still dawdling, now I know I'm in a hurry...

Huang Tao smiled and comforted him: "Don't worry, there is still time!"

Saying that, he hugged her from the exclusive seat in the back seat, then took her schoolbag and water bottle, held her little hand, and hurriedly walked towards the gate of the garden.

"Xuanxuan, Huang Tao~"

Suddenly, an all-too-familiar voice came into the ears of their father and daughter.

The father and daughter immediately looked in the direction of the sound, and saw Ye Wen standing by the telephone pole in front of her on duty.

Seeing Ye Wen smiling and waving at the father and daughter, Xuanxuan's eyes lit up immediately, and she waved at Ye Wen as if responding as she walked, and called sweetly: "Ms. Ye..."

"Hey!"

Ye Wen smiled gently, bent slightly, stretched out her hand to touch Xuanxuan's little face, and asked: "Xuanxuan, you are here, do you want Teacher Ye to take you in together?"

"Good acridine~"

Xuanxuan readily agreed, took Ye Wen's hand at once, then raised her head and looked at Huang Tao: "Papa, you can go back and do your work, I can go in with Teacher Ye, you don't have to send me there anymore. "

"All right!"

Huang Tao squatted down, put the small schoolbag and the small teapot on Xuan Xuan's back, and said with a smile: "Then you go in with Teacher Ye. After school in the afternoon, don't walk around. After Teacher Ye gets off work, you can go in with Teacher Ye." Come to the store together, Dad is waiting for you in the store, and you have to listen to the teacher in the kindergarten, you know?"

Xuanxuan obediently agreed: "Well, don't worry, Baba, I will be obedient."

Huang Tao touched her little face and nodded, expressing his absolute trust.

He stood up and said to Ye Wen, "Please, Ye Wen."

"You're welcome, it's just a matter of raising your hands..."

Ye Wen brushed her hair by her ears, and smiled, "Then let's go in first."

"Baba, bye, see you this afternoon..."

Xuanxuan waved at her obediently.

After watching Xuanxuan and Ye Wen enter the gate of the garden, Huang Tao turned and left.

Drive to the store.

"Morning boss~"

"Morning, everyone, let's have breakfast first, and then get busy after eating..."

Hearing this, all the employees put down their work, gathered together, picked up their own breakfast, and enjoyed it contentedly.

Huang Tao asked with a smile: "Old Qian, have you bought the pointed cartilage and dried fermented soybeans that I asked you to buy yesterday?"

Old Qian replied with a smile: "I bought it, and it has been moved to the back kitchen. The quantity is also according to your requirements, the boss! The dried fermented soybeans are also according to your requirements, and they have just been soaked in hot water."

"Boss, why did you suddenly remember to add the cartilage and dried fermented soy sauce to the ribs? Could it be a new dish?"

Lin Zifeng's eyes lit up: "Could it be that you want to make steamed pork ribs in black bean sauce?"

Whoops, are you a roundworm in my stomach?
You guessed it all!

"Yes, I'm going to try to make a steamed ribs in black bean sauce. If it tastes good, I'll launch it at noon."

Huang Tao smiled and nodded.

After all, the two dishes of sweet and sour pork ribs and garlic pork ribs yesterday were deeply loved by new and old customers.

Especially female customers, they have a soft spot for these two dishes~
Girls, that's it.

I hate this kind of fried and sweet and sour food in my mouth. I dislike it for being greasy and high in calories, but the moment I eat it, I am extremely fanatical.

Besides, ribs, no matter how they are cooked, are suitable for all ages.

Therefore, he wanted to strike while the iron was hot and launched a new dish of steamed pork ribs in black bean sauce.

Presumably it will also be liked by new and old customers!
And the cartilage with meat that Lao Qian entered is the main ingredient needed for the steamed pork ribs in black bean sauce.

If these cartilages with meat are used to make them, the taste will be better, and it will also allow customers to experience the pleasure of eating ribs without spit out bones, and save them trouble.

"Boss, you made it, it must taste good!"

Everyone looked forward to it.

Huang Tao smiled, changed into his chef's uniform, entered the back kitchen, washed the handles, and looked at the dried fermented soybeans soaked in hot water. He ignored it before soaking it.

Immediately afterwards, he looked at the cartilage with flesh.

These fleshy cartilages are not long, but the meat is very good, fat and thin.

Not bad!

He took a kitchen knife and chopped all these cartilage segments into small pieces of about two centimeters.

This steamed pork ribs with black bean sauce is different from other dishes.

It only needs to be steamed for about 15 minutes to be out of the pot.

Therefore, the cartilage section should be chopped smaller, otherwise, it will not be easy to steam through.

And when steaming, it is also very particular. These ribs should not be stacked together, but should be evenly spread on the plate, so that the heat will be evenly distributed, and the meat will be more delicious.

After chopping.

Huang Tao put these cartilage segments into clean water, washed off some blood on the surface, and then rubbed them with baking soda.

Knead for a few minutes,
Huang Tao cleaned these cartilage sections, squeezed out the water inside vigorously, and put them aside for later use.

Immediately afterwards, he looked at the dried tempeh and saw that it was already soaked, so he cut it into small pieces.

The purpose is to allow the aroma of tempeh to better integrate into the pork ribs.

Cut it all out.

Sprinkle these small pieces of dried tempeh on top of the ribs in the pot.

Then add chopped garlic, some ginger slices and scallions to the pot.

Then pour some condiments such as oyster sauce, light soy sauce, sugar, and salt into the basin.

Mix these ingredients and seasonings with your hands.

Finally, grab a handful of raw powder and put it in to continue mixing.

Until the cornstarch completely coats the ribs.

Its purpose is naturally to lock the moisture in the meat and prevent the moisture in the meat from losing.

After finishing it, Huang Tao poured some cooked peanut oil into the basin.

In this way, these cartilage and meat sections will not stick together, and it will taste smoother and tender after cooking.

He took plastic wrap and sealed the basin.

Then put it in the freezer of the refrigerator to marinate.

When marinating, it is about half an hour.

of course.

He was not idle, and continued to deal with other things.

After waiting for about half an hour.

Huang Tao took out the basin from the refrigerator and looked at the color of the marinade.

The meat is already marinated.

Huang Tao decided to start steaming in the wok.

But steamed ribs are also very particular.

The first is to carry out the second thickening.

Unlike other steamed meat products, steamed pork ribs in black bean sauce must be thickened twice if it is to be delicious, so that the steamed ribs can be more tender, smooth and refreshing, fragrant but not greasy.

Before thickening the sauce, Huang Tao picked out all the scallions and ginger slices in the pot.

Then pour the starch water that has just been adjusted into the basin.

Mix well with your hands, so that the meat is covered with starch water.

Arrange on a plate.

This dish is best steamed plate by plate so that it steams more evenly.

If you want to make it delicious, you must avoid water vapor dripping into the ribs, so you need to cover a layer of plastic wrap when steaming, so that the ribs will be authentic.

Regardless of color, or taste, it will be more perfect.

After Huang Tao covered the plastic wrap, he used a toothpick to poke a few holes in the plastic wrap, so that there would be no danger of "exploding the chest".

He put plates of meat into the steamer and adjusted the steaming time. (end of this chapter)