Aspiring Food Supplier

Steamed pork ribs with flour is a traditional Sichuan dish. Generally speaking, it is fat but not greasy, rotten and delicious, and it is very suitable for elderly people.Plus it will be steamed with soft and glutinous potatoes, it is really a good dish at home.

When preparing the short ribs for the bloody water, Ling Rui cut the potatoes into cubes, soaked them in water, then put them into a large bowl, poured in steamed meat powder, spicy bean paste, a small piece of fermented bean curd, some salt, sliced ​​ginger, and a little olive Oil, then stir evenly, making sure to coat every piece of potato with the sauce.

Then set the bowl aside.

Take out the fish and put the fish on the chopping board. According to the opinions, this group of people want to eat grilled fish today.

Cut the fish from the middle, cut a few knives on the back of each fish, and put them in the basket to drain.

Huang Lei had already started a fire, and Ling Rui added water to the pot, put in pork belly, and prepared to blanch.

After more than ten minutes, the water boiled, and after a few minutes, the pork belly was removed and cut into thin slices of uniform thickness, ready to make a potato twice-cooked pork.

At this time, add all kinds of seasonings to the ribs and stir well, pour the potatoes on top of the ribs, put the whole large bowl on the steamer, and start steaming.

Then chop the Coprinus comatus, lettuce, tomato and tofu.

White.

Cyan.

Red.

A pile of bowls.

Absolutely beautiful.

Green pepper.

red pepper.

Eggs are broken and stirred.

There is a pile of chopped ingredients on the stove.

And as time went by, the meaty aroma of short ribs, the fragrance of potatoes, and the aroma of bean paste began to waft out.

In the kitchen, Ling Rui also swallowed, but was taken aback. It had been a long time since he showed the expression that he wanted to eat while cooking.

Generally speaking, his expression management is quite in place.

Ling Rui sighed slightly, and he remembered that there was a saying in God of Cooking's notes that the more primitive the cooking method, the more delicious the ingredients can be.

In other words, steaming and boiling can often bring out the flavor of the ingredients better.

Frying, frying, and stir-frying are more about coking the ingredients to attract human taste buds.

"Xiao Rui, is it the smell of steamed pork ribs?" Huang Lei sniffed, "What did you add?"

"Well, it's just a common material." Ling Rui had no choice but to say this, thinking that he would only upgrade this one rib at night to save everyone from being overwhelmed.

"That's craftsmanship." Huang Lei sighed, "In my opinion, craftsmanship is actually quite empty. As long as the production process is the same for a dish, does it have a different taste? I originally thought, no Those who can cook just don’t learn. But maybe some people are really talented, while some people are really not suitable.”

Ling Rui laughed, "Master, just cooking for a meal, do you have so much emotion?"

"Haha, I'm getting old." Huang Lei laughed, "Duo Duo keeps asking, when will you visit her again?"

Ling Rui also smiled, "Wait until I'm free, or wait for her summer vacation. If I'm free, I'll take her to play."

"Don't!" Huang Lei quickly waved his hands, "This guy will go crazy if he goes to play during the summer vacation!"

"I'm still a child, why don't you play?" Ling Rui waved his hand, "Master, a combination of work and rest is needed."

Huang Lei stopped arguing, helpless.

Ling Rui, on the other hand, continued to process ingredients such as sliced ​​ginger, garlic, and chili.

When it was time to take out the big steamer, Ling Rui suddenly wanted to eat buns, "Master, shall we eat buns tomorrow morning?"

"Buns?" Huang Lei raised his eyebrows, "Do you want to make it now?"

"Well, I get up in the morning and knead the dough + chop the stuffing. When you get up, just add water and steam it." Ling Rui touched his chin, "Suddenly want to eat."

"Are you still hungry?"

"Haha."

After the spicy powder was steamed and drained out of the pot, Ling Rui put another big bowl on top of the big bowl, and then put it aside.

Then scoop out the water in the pot, heat the oil in the pot, add sliced ​​ginger, garlic, and dried peppers, and in an instant, the aroma burst out, showing how strong the fire is, and then Ling Rui put the drained fish into the Fry in oil.

"Fuck!"

White smoke is billowing, and the smell of fish is bursting out, but more, it is a kind of charred taste, which is usually loved by most people, such as French fries and barbecue.

Zhengzhou is in charge of Ling Rui's filming.

Therefore, Zhengzhou has already swallowed a lot of saliva. He feels that his position is too tormented, and he will be determined to change his job in a while.

However, he really wanted to see how Ling Rui cooks.

So confused.

Ling Rui turned the fish over with a spatula.

The side that has been fried is golden brown.

"Xiao Rui, is this heat okay?"

"Yes." Ling Rui nodded. As expected of Huang Lei, he took good care of Huo.

After the fish was fried, bean sprouts and lettuce were added, followed by hot pot bottom ingredients, cooking wine, salt, water, and the pot was covered.

Xiangxi is humid.

So bring some chilli in most dishes.

Next, there are potatoes twice-cooked pork, thirteen-flavored crayfish, mapo tofu, garlic lettuce, oil-braised eggplant, fried pork with water bamboo, minced meat and green beans, and garlic greens.

A full ten dishes.

Ling Rui didn't know why there were so many dishes for every meal.

Then there are basically no dishes left.

Wash the pot again, then heat the oil in the pot, add the chopped tomatoes and stir-fry.

Soon, the sweet taste floated in the air.