Heavenly Gourmet

Five hot dishes and three cold dishes were finished, and Lin Hai secretly breathed a sigh of relief.

Cooking eight different dishes in a row was really too much for him.

However, after taking a short rest, Lin Hai continued cooking the last hot dish.

Lin Hai observed that almost all of these dishes were spicy. Although the spicy dishes were in line with the characteristics of Sihai City, the former always felt a little incomplete.

So Lin Hai decided to make a sweet dish.

"What kind of food should I make?"

Lin Hai used the recipes that were deep in his mind and kept looking for sweet dishes.

"Sweet and sour pork ribs!"

Suddenly, at a certain moment, Lin Hai discovered sweet and sour pork ribs.

This dish uses pork ribs as the main ingredient. After being stir-fried, it tastes great.

"Just sweet and sour pork ribs!"

Lin Hai also likes to eat sweet and sour pork ribs, which tastes great.

When Lin Hai was a child, Lin Xin often cooked food for Lin Hai.

When he grew up, in addition to learning the special dishes of Sihai City, the only thing that Lin Hai took the initiative to learn was sweet and sour pork ribs.

Thinking of this, Lin Hai recalled the cooking method of sweet and sour pork ribs in his mind, and took out the pork ribs from the ingredients area.

To make sweet and sour pork ribs, you must use ribs, which are ribs wrapped with a ring of meat.

The meat here is delicate and perfect for stir-frying.

Taking out the ribs, Lin Hai put them on the chopping board and made a casual dance with the God of Cooking knife in his hand.

As the sword whirled around, Lin Hai's practice knife directly came into contact with the ribs.

brush!

I saw a few flashes of cold light, even though the ribs looked extremely hard.

But under the kitchen tools such as the God of Cooking practice knife, which have a little air of aura -

Just in an instant, it was cut into fifteen small pieces like cutting tofu.

Every small piece is neat and tidy, and the flesh on the bones is as red as blood.

Prime rib.

Lin Hai's wish is to become a gourmet at the top.

Therefore, Lin Hai never uses technology or hard work. For example, Lin Hai never uses a spoonful of Sanhua evaporated milk.

During this period, many people said that Lin Hai was too honest and other restaurants used it, so why didn’t you?

Only Lin Hai knows that if you want to become a top gourmet, just relying on these little tricks is not enough.

Afterwards, Lin Hai put fifteen pieces of ribs into the pot, added more than one-third of the water to the ribs, and started cooking.

The purpose of this step is to cook all the blood out of the ribs.

Otherwise, it will greatly affect the taste.

As the ribs are added to the clear water, the ribs float in the calm water. As the fire cooks, small bubbles rise from the water and then burst.

A little bit of foam was boiled out of the water by the high temperature, and finally swam towards the edge of the pot.

Lin Hai took the spoon and felt the temperature while removing the foam.

When the ribs were cooked to dark gray, Lin Hai took them out with a slotted spoon and put them into a large bowl.

The most important thing about sweet and sour pork ribs is the ingredients.

The other one is sweet and sour sauce.

Sweet and sour, without the sweet and sour sauce, the sweet and sour pork ribs would not be considered sweet and sour pork ribs.

The sweet and sour sauce is also particular.

The first is the ratio of various condiments.

Fifteen pieces of ribs, the most delicious thing is two spoons of cooking wine, one spoon of light soy sauce, and one spoon of balsamic vinegar.

After adjusting the sweet and sour sauce, Lin Hai poured it evenly on the ribs.

The light black color with sweet and sour flavor blends into the pork ribs, giving the latter a different flavor.

After Lin Hai stirred evenly, he covered the ribs with plastic wrap and finally placed them on the food rack.

After marinating the ribs, Lin Hai washed the wok, dried it, and finally put it on the stove.

The high-temperature combustion caused the water droplets in the wok to gradually boil, and finally turned into droplets of smoke, rising into the air.

Seeing that the pot was almost hot, Lin Hai put the oil in it, and then took the marinated ribs off the food rack. After the oil in the pot was eighty percent hot, he threw all the ribs in the bowl into the pot. middle.

laugh!

Only a chi chi sound was heard, and countless oil smoke immediately rose up.

Those ribs were constantly stir-fried by Lin Hai in the pot, and a vinegar aroma penetrated Lin Hai's nose, as if Lin Hai felt like a spring breeze.

The pork ribs also gradually turned brown under Lin Hai's stir-frying and the vinegar sauce.

After frying the ribs, Lin Hai took out the ribs with a colander and took them out again. Only the fried cooking oil was left, lying quietly in the pot.

Lin Hai did not stop, but continued to heat the oil pan. During this interval, Lin Hai took a bowl and added half a bowl of water and a spoonful of balsamic vinegar. After stirring evenly, he scooped out two spoonfuls of white sugar and a spoonful of brown sugar. After stirring evenly, he added again Pour into pot.

This is also an important step in sweet and sour pork ribs.

Make syrup.

Only when the sugar sauce is ready can you complete this sweet and sour pork ribs dish.

Lin Hai used chopsticks to stir the cooked sugar water. The sugar water gradually became thicker, with a reddish-brown color, which made it look particularly attractive.

At this moment, Lin Hai suddenly turned up the stove heat, put the ribs back into the pot and stir-fried them with the syrup.

I saw that every piece of ribs was evenly coated with sweet and sour sauce, giving it a sticky red color.

Seems extremely appetizing.

As Lin Hai stir-fried, the aroma became more intense at this moment.

Lin Hai tipped the spoon twice, opened the dark soy sauce bottle, poured in a tablespoon of dark soy sauce, and finally sprinkled five grams of salt and chicken essence into it.

The amount of salt and chicken essence should also be appropriate. Otherwise, it is very easy to cause the sweet and sour pork ribs to be too salty and lose the original taste of the sweet and sour pork ribs.

After briefly stir-frying twice, Lin Hai poured the sweet and sour pork ribs evenly on the plate and sprinkled with white sesame seeds.

The last hot dish, done!

On the white plate, the ribs covered in layers of sauce are bright red in color and carry an alluring fragrance.

When Lin Hai poured the ribs in, he didn't pour them completely, but left a piece for himself.

Because he wanted to taste whether the dish was delicious.

After all, it is made for the Jade Emperor, so it must be made even more delicious than delicious.

Thinking of this, Lin Hai picked up the chopsticks, picked up the spare ribs in the pot for trial use, blew it gently, and put it into his mouth.

This bite of pork ribs made Lin Hai's eyes light up.

very delicious.

The sweet and sour sauce in the pork ribs has a refreshing fragrance and sourness, which constantly impacts Lin Hai's taste buds. Whether it is sweet, sour, or salty, they are all just right and harmonious with each other. No one taste is outstanding.

Lin Hai couldn't help but sip the sweet and sour soup in the ribs. His stomach was aroused at this moment, giving people the feeling of eating quickly.

After that, Lin Hai gently chewed the meat on the ribs, and the sauce was like a bomb at this moment, filling his mouth instantly.

The meat in the ribs, after being cooked in high-temperature sauce, is very delicate, pure and delicious, and has endless aftertaste when chewed.

This kind of taste, sweet and sour, sour and sweet, combined with the strong aroma of sweet and sour spices, seemed to have penetrated into every cell of Lin Hai's body, making Lin Hai feel relaxed all over, like tasting sweet spring. Like juice.

Lin Hai suddenly thought of a poem in his mind.

"Because this taste exists in heaven, it can be tasted several times in the human world."

"This dish is finally completed. Next, I only need to cook another soup, and these ten dishes are done."

After swallowing the ribs, Lin Hai exhaled and muttered to himself.