gourmet chef

Chapter 109 Stewed Pork Ribs with Winter Melon and Scallops

Bai Xiaobai has already cleaned all the ingredients needed for stewed pork ribs with winter melon and scallops, and started to cook food.

Fresh pork ribs have been cut into small pieces,

Bai Xiaobai blanched in cold and warm water to remove the blood.

This step is very critical. When the water is soaked, the water can neither be cold water nor boiling water. It must be cold and warm water, about 35 degrees Celsius.

Blanching requires less water and faster speed, otherwise the nutrients in the meat will be lost in large quantities, and the gain outweighs the gain.

Pork ribs after blanching must be processed immediately.

If the meat of livestock and poultry is not cooked immediately after blanching, the surface of these ingredients will shrink due to the cold, resulting in a phenomenon of "regeneration", which will eventually lead to unsatisfactory cooking results.

Bai Xiaobai immediately put the blanched pork ribs into the special small casserole provided by the system.

This small casserole is completely different from the green casserole used to cook beef bone broth and pork bone broth before. It is only the size of a sea bowl and has a khaki color. It looks the same as an ordinary casserole, but the system has an electronic display, which obviously comes with black technology. .

The water used to make the soup is also very special. It is neither tap water nor the mountain spring water in the blue and white porcelain pot used to make the secret sour plum soup, but the water in a gourd.

Bai Xiaobai unscrewed the gourd and added water to the casserole.

The amount of water is also critical, ideally just enough to submerge the ingredients, one knuckle deep.

The water in this gourd does not know what kind of water it is. It is slightly air-conditioned, and the temperature feels a bit cold. It always feels that it is not as simple as ordinary mountain spring water or glacier water.

After adding the water, Bai Xiaobai cut a thin piece of ginger and added it to the small casserole, then turned on the fire and started cooking the soup.

This small casserole with electronic black technology can be directly exposed to fire without exploding.

Proper black technology!

In less than 1 minute, the lid of the casserole was already steaming, and it kept hitting the lid of the casserole.

gollum...gollum...

Bai Xiaobai started to process the scallops while the soup was cooking.

In order to save trouble, most families throw a few scallops into the stew pot or casserole when making soup.

It cannot be said that this approach is wrong, it can only be said that the umami taste of the scallops cannot be fully stimulated, and the taste will naturally be inferior.

In order to make the scallop soup more delicious, there is actually one step of cooking—that is, soaking the scallops.

The scallop itself is very dry and hard, so Bai Xiaobai had to use a special cover bowl provided by the system to soak the scallop.

This gaiwan is also a black technology, which can greatly shorten the soaking time.

Bai Xiaobai put the bright yellow scallops into the tureen, and added warm water to cover the scallops, just like waiting to make tea.

After soaking the scallops, Bai Xiaobai began to cut the winter melon.

The wax gourd provided by the system is dark green in color, without white frosting, and has a smooth surface without any scratches.

Bai Xiaobai worked in the countryside when he was a child, judging by the melon, this winter melon must have just been picked, it is very fresh.

The system provides whole winter melon, but only the middle part of the whole winter melon can be used for cooking winter melon with scallops and pork ribs, and the rest will be recycled by the system.

Bai Xiaobai's knife was very crisp and neat, and cut along the most interrupted part of the winter melon.

He quickly peeled and removed the wax gourd seed core in the middle, and cut the wax gourd meat into four squares of the same standard.

Cutting into standard cubes is not only for aesthetics, but more importantly, it is beneficial for the wax gourd to be heated uniformly during stewing, so that large pieces will not be undercooked and small pieces will not be boiled.

After cutting the wax gourd, the small casserole beeped.

Bai Xiaobai uncovered the casserole and added the sliced ​​wax gourd into it.

The soaked scallops have more than doubled in size, the soup is light yellow and exudes a strong seafood aroma.

Bai Xiaobai poured the scallop soup into a small casserole and continued to cook.

After simmering for less than 1 minute, the slightly positive steam from the casserole permeates the entire kitchen with an unparalleled fragrance.

drop--

With a beep, the stewed pork ribs with winter melon and scallops has been completely stewed.

Bai Xiaobai lifted the lid of the pot, and a burst of fragrant hot air hit his face.

After the heat passed, a pot of good soup appeared in front of his eyes.

After being rendered by the scallop soup, the color of the soup is light golden yellow, which looks very light and refreshing.

The color of the stewed pork ribs is also very attractive. The tender green and translucent winter melon pieces are half floating in the soup, and a few scallops are dotted in it, which is also very interesting.

This soup is really delicious, just looking at it and smelling it makes people salivate, but I don't know how it actually tastes?
Frankly speaking, if Bai Xiaobai used to make soup by himself, he would have to add old wine, ginger slices, and in order to melt the calcium from the bones, he would usually add a small amount of white vinegar.

However, the system’s soup cooking method is somewhat similar to the old fire soup in Guangdong Province. It doesn’t even add a drop of wine to remove the fishy smell. Except for a piece of ginger, there are no other flavor-enhancing ingredients. Bai Xiaobai really has no idea about the taste of the soup. .

After adding appropriate amount of salt to taste, Bai Xiaobai served a large bowl of stewed pork ribs with winter melon and scallops. After bringing it to the dining table outside, he picked up the spoon, took a sip of the soup and drank it.

Practice is the only criterion for testing truth, and the previous worries are completely unnecessary.

This soup is not oily or greasy, very refreshing, and leaves no oil on the lips after drinking it.

Although there is no MSG and chicken essence added, after adding the ingredients scallops, the soup's freshness is fully stimulated from the inside out.

Every sip of the soup is full of delicious taste, both light and mellow, delicious and sweet.

Take another bite of pork ribs.

The meat is tender, not clogging the teeth at all, the meat is rich in aroma, full of the aroma of flesh and blood, without a trace of fishy smell, it is the real tooth and cheek fragrance.

The shape of the winter melon was not stewed, and it was kept perfectly. Bai Xiaobai scooped up a piece of soft and tender winter melon and put it in his mouth.

The winter melon cubes melt in the mouth, and the mouth is filled with the unique refreshing fragrance of winter melon.

Whether it is soup, pork chops or winter melon, the taste of each ingredient is impeccable.

This is top notch soup!
Without adding too many ingredients and spices, the soup is kept in the most original, natural and freshest taste. Even if the appetite is not good in the heat of summer, this soup can still whet the appetite.

Bai Xiaobai drank soup while blowing, his happiness at the moment is self-evident.

In the hot summer, the human body will lack a large amount of free combined water, often have dry mouth and tongue, and it is extremely easy to get angry.

It is not suitable for tonic at this time, it is advisable to eat ingredients that clear heat and reduce fire, make soup and drink.

But in this season, meat such as beef and mutton is not suitable, but pork is the best.

Pork is not fat or dry, and has a sweet and flat taste, which can strengthen the body and nourish the yin and moisten the lungs, especially suitable for eating in summer.

The ancients have long had the practice of 'tasting flowers in spring, eating melons and fruits in summer, eating wild mushrooms in autumn, and tonic herbs in winter'.

This is the ancient way of making soup for health preservation, and it is also very practical today.

In winter, it is suitable to cook soup with nourishing herbs and pork chops, while in summer, it is more suitable to use various fruits and vegetables to cook soup with pork chops.

Among them, winter melon, the only fat-free vegetable among melons and vegetables, is especially suitable, which can not only increase appetite, but also reduce heat and diuresis.

The pork ribs stewed with wax gourd and scallops in a small casserole was soon completely drank by Bai Xiaobai, the ribs were so clean.

Xiao Hei saw Bai Xiaobai throwing it a bone with no meat left, his dog's eyes widened, and he was instantly depressed.

After drinking the last sip of soup, Bai Xiaobai's whole body felt refreshed, really refreshed.

He wiped his lips and asked the system, "System, how much is the stewed pork ribs with winter melon and scallops?"

The cool electronic tone sounded quickly.

[A small casserole of stewed pork ribs with winter melon and scallops is priced at 498RMB, and the host level is low, so the price cannot be changed. 】

Although this price is currently the most expensive among all the dishes he has mastered, Bai Xiaobai has no objection to this price, because the taste of this soup is definitely worthy of this price.

Simple measurement and comparison cannot be made with an ordinary stew pot of about ten yuan.

"System, can you briefly introduce the source of ingredients for stewed pork ribs with winter melon and scallops?"

Asking the source of ingredients in the system has become Bai Xiaobai's practice every time he tastes the perfect food.

Because he knows that the ingredients provided by the system are definitely not simple, they are all top-notch.

Some special ingredients still have special historical origins, such as Tianjiuhong Chaotian pepper from the Ming Dynasty, a piece of Bingxin lotus leaf from the Tang Dynasty, and a century-old tangerine peel, which must be the handles in the food industry.

Therefore, Bai Xiaobai especially likes to listen to the system report ingredients (bragging).

The cool electronic sound quickly rang through my mind.

[The food is good if the ingredients are good. The ingredients for stewed pork ribs with winter melon and scallops are as follows. 】

After the cool system electronic sound is over, the system starts to display words:
　Thanks to Keke Xinxin and Crazy Bujue for their rewards of 100 book coins, and thanks to all the readers who voted for recommendations this week, thank you for your support!
　　
　
(End of this chapter)