Food starts with noodles

If he asks for leave again during the day, Lao Meng will probably cry.

As a good brother, it is natural to help.

So, there is the current live cooking scene.

Garlic pork ribs is a very common home-cooked dish, and it is relatively simple to make.

But if you want to eat delicious food, there are many ways to do it.

Xu Zhuo felt that it was necessary to popularize science with the people in the live broadcast room.

This thing is not just marinating the ribs with minced garlic and then frying them in a pan.

If you want garlic pork ribs to be delicious, the steps are a little cumbersome.

But generally speaking, the difficulty is relatively low, and anyone can make it at home.

Originally Xu Zhuo planned to do the live broadcast in the back kitchen on the first floor, but the back kitchen on the first floor was too crowded and too messy, and the noise from fans and hoods was relatively loud.

So Xu Zhuo changed the live broadcast venue to Yu's villa.

The kitchen here is big enough and quiet enough.

And if it is well-organized, it can also take the opportunity to let fans see what kind of experience it is to have a kitchen that is bigger than the living room at home.

Only Pang Lihua was at home today, and when I heard that Xu Zhuo was going to do a live broadcast here, I quickly asked the nanny to clean the kitchen again, for fear of affecting the handsome appearance of my son-in-law.

By the way, she also wanted to try Xu Zhuo's craftsmanship.

Today, in order to do a live broadcast, Meng Liwei went to the cold meat counter of the supermarket and bought two pork chops.

It is the kind of ribs that remove two large bones and only the ribs remain.

Now it is soaking in the pool to remove the blood.

After the live broadcast started, Meng Liwei first greeted the fans waiting in the live broadcast room, and then grandly introduced Xu Zhuo.

Pang Lihua was sitting in the living room, watching the live broadcast of Meng Liwei and Xu Zhuo.

After Xu Zhuo appeared on the stage, her mother-in-law was so excited that she rewarded props worth tens of thousands of dollars, which suddenly made the popularity of the live broadcast room skyrocket.

Rich people are so direct, they don't know how to be reserved at all.

In the kitchen, after greeting the fans, Xu Zhuo started to cook.

The first is to introduce the ingredients to be used today.

Pork short ribs, garlic, and starch.

The seasoning is also very simple, with soy sauce, pepper, salt and sugar.

After all the introductions, Xu Zhuo took the ribs in the basin and washed them, cut the ribs one by one with a kitchen knife, and then chopped the ribs into long and short ribs.

"When you cook at home, this step can be omitted, and when you buy ribs, you can ask enthusiastic vendors to chop them for you."

After finishing the ribs, Xu Zhuo washed the ribs again.

Start the first step of making garlic spareribs - washing the spareribs.

The washing of ribs mentioned here does not mean washing with water, but rubbing the ribs with baking soda.

This is done for two purposes.

First, clean the impurities inside the ribs to make the ribs cleaner and more delicious.

If you want garlic ribs to be delicious, you cannot blanch the ribs.

If you can't blanch, it means that the impurities in the ribs cannot be washed out, and even the peculiar smell and blood in the ribs cannot be removed.

At this time, it's time for baking soda to play.

Washing ribs with baking soda is even better than blanching.

The second function of baking soda is to soften the protein, making the meat of the ribs more tender and taste better.

"When you cook pork ribs, no matter what you cook, you can actually use baking soda to scratch the ribs, and then pour them into clean water for soaking."

Xu Zhuo talked while cooking, and after all the ribs were rubbed with baking soda, they poured clean water.

Soak for half an hour.

Taking advantage of this time, Xu Zhuo started peeling garlic with Meng Liwei.

While peeling garlic, while chatting about those interesting things in college, those fans listened with gusto.

Five catties of ribs requires a lot of garlic.

The two of them peeled off four or five heads before it was over.

Clean the garlic, then use a knife to cut off the ends of the garlic, then Xu Zhuo put it into the cooking machine and started to make garlic paste.

If you want to make garlic pork ribs taste faster, it is a good choice to beat garlic into garlic paste.

In addition to garlic, the mashed garlic used in this kind of marinated meat needs to put some other seasonings to increase the taste.

For example, Xu Zhuo, after putting the garlic into the cup of the cooking machine, washed some millet pepper and threw it in. The pork ribs made in this way have a faint spicy taste, which is very appetizing.

In addition to millet spicy, Xu Zhuo also put two star anise and a spoonful of salt in it.

"Adding some salt can make the garlic puree faster, and also allow the water in the garlic to seep out, so that it can be soaked into the meat faster when marinating the ribs."

After Xu Zhuo explained to the camera, he poured some cold water into the cooking cup.

Then put the cooking cup on the cooking machine, turn on the grinding function, and start making the garlic for the cured meat.

After the mashed garlic is ready, the ribs are almost soaked.

Compared with just now, the current ribs are a bit horrible.

There was a thick layer of dirty scum floating on the surface of the water in the basin, and there were drops of bloody water, like the scum that boiled when boiling water.

Xu Zhuo poured out the water in the basin and washed the ribs twice again.

Then squeeze out as much moisture as possible from the ribs with your hands, and put them into a clean basin.

Start preparing the marinated ribs.

First, pour in the freshly beaten mashed garlic, then pour in an appropriate amount of oysters, soy sauce, pepper and salt, and then stir evenly by hand.

After this step was done, Xu Zhuo took the plastic wrap and sealed the mouth of the basin, and put it in the refrigerator for marinating.

At this time, Meng Liwei asked a question that everyone wanted to ask.

"Xu Zhuo, why do you put the ribs in the refrigerator to marinate? Can't it be done at room temperature?"

Chapter 718 Kissing a Daughter!

As soon as Meng Liwei's question came out, a lot of barrages flew out on the screen.

Obviously, people are curious about that as well.

Xu Zhuo cleared his throat and began to explain to everyone why it is best to store fresh meat in the refrigerator when marinating. There are three main aspects here.

The first is that meat has the effect of absorbing water in a low temperature environment.

In a low-temperature environment, the meat will have a small amount of water absorption, so that the smeared juice can enter the meat to achieve the purpose of flavor.

The second is that in a low temperature environment, the microbial metabolism of meat will be slower, which can keep the meat fresh and tender.

Third, the meat that has been left for a long time will lose water, but in a low temperature environment, the meat can maintain sufficient water for a long time, making the cooked dishes full of juice.

After the explanation, Xu Zhuo bid farewell to the people in the live broadcast room temporarily, and asked Meng Liwei to sit on the balcony to live broadcast, while he went to try on the clothes that Pang Lihua bought for him a few days ago.

When the mother-in-law goes shopping now, she always buys some clothes for Xu Zhuo.

Even closer than Chen Guifang's real mother.

Xu Zhuo tried on the clothes, and had a video chat with Yu Keke for a while. It took more than two hours for him to finish.

"Xu Zhuo, is it almost time?"

Back in the kitchen, Meng Liwei approached with his mobile phone in hand.

Just now, with Pang Lihua's consent, he held up his mobile phone and took pictures of the whole villa inside and out, allowing the fans in the live broadcast room to experience a rich man's house up close.

Xu Zhuo took out the spare ribs from the refrigerator and marinated them for two hours. To be honest, the time is not very long. It is said that it is best to marinate for four to five hours, so that the ribs will be more flavorful.

But today is a live broadcast, so we can't keep fans waiting.

After Xu Zhuo took out the ribs, he poured half a pot of peanut oil into the pot and heated it up.

Taking advantage of the oil burning time, Xu Zhuo started the next step.

He stroked the spare ribs in the basin one by one with his hands, scraped off the excess garlic paste on them, and then put the spare ribs in a clean basin.

"After marinating, be sure to scrape off the garlic paste on the ribs, otherwise when frying, the outer layer of garlic paste will be mushy in an instant, resulting in a bitter taste to the ribs."

After Xu Zhuo explained to the people in the live broadcast room, he quickened his movements.

When it was all done, he found a plate and poured some cornstarch into it.

When the oil temperature comes up later, when frying in the oil pan, be sure to roll the ribs in the starch so that the surface of the ribs is covered with starch.

The ribs fried in this way are crispy on the outside and tender on the inside.

And after there is a layer of starch on the outside, the water in the ribs will not come out. Such ribs will be juicy and will taste better.

Otherwise, the moisture in the ribs is easily fried out by the oil, resulting in the meat of the ribs being hard and hard to swallow.

When the oil was [-]% hot, Xu Zhuo started to fry it.

The way of frying garlic pork ribs is called the cooling and frying method in technical terms.

It means that when the ribs are put into the pot, the oil temperature must be high, at least [-]% or more, so that the skin of the ribs can be dried quickly and the moisture can be locked.

After the ribs are set, turn off the heat and let the oil temperature in the pot drop slightly.

Because the pork ribs are easy to be fried in high-temperature hot oil, and the pork ribs are relatively thick, and it is not easy to fry if the frying time is too short.

By lowering the temperature and prolonging the frying time, this problem can be easily solved.

"The ribs should be put into the pot one by one to prevent sticking, and also to prevent the sudden drop of the oil temperature in the pot, which will cause the setting to be too slow and the moisture in the ribs will be lost."

Xu Zhuo explained habitually. He was handsome and skilled, and he did every step neatly, so the live broadcast room attracted more and more fans.

There are foodies, beauty control, and CP fans of Xu Zhuo and Meng Liwei.

Anyway, there are all kinds of people.

After the pork ribs changed color in the pot, Xu Zhuo turned down the heat.

Soon, the oil temperature in the pot dropped.

After frying like this for five or six minutes, Xu Zhuo turned up the heat again to let the oil temperature rise again.

The purpose of doing this is to fry the excess fat in the ribs, making the ribs less greasy to eat.

And this way of frying also saves the step of re-frying.

After the ribs are taken out, the second pot of ribs can be put into the pot quickly without waiting for the oil to heat up.

After the oil temperature rose to [-]% again, Xu Zhuo took a delicate white porcelain plate, put a piece of oil-absorbing paper under it, and then took out the pork ribs in the pot.

After displaying it in front of the camera, it was sent outside so that Pang Lihua, who had been waiting until now, could taste it first.

Elders, it is normal to enjoy this treatment.

But Pang Lihua was overjoyed.

She has nothing to do today, just sit on the sofa in the living room and watch Xu Zhuo's live broadcast, and chat with those old sisters about where to go shopping.

Unexpectedly, Xu Zhuo actually served himself the freshly cooked pork ribs.

And put it so politely.

Pang Lihua had mixed feelings.

After Xu Zhuo entered the kitchen, she immediately took out her mobile phone, took a short video and sent it to Moments.

"My son-in-law, Dashuaibi, heard that I like garlic spareribs, so he cooked for me and fried a plate for me. The taste is awesome. This is the best garlic spareribs I've ever eaten."

Yep, another woman possessed by a playful spirit.