After the divorce, I became popular all over the world with delicious food

At twelve o'clock, Chu Nan logged into the Shuangyao live broadcast, and the number of real-time online users in the live broadcast room had reached more than 9. Before he turned on the camera, there were already a lot of bullet screens celebrating, and some chatting and gossiping of.

[I heard that Nuobao was blocked, so I hurried to watch this awesome anchor! 】

[Congratulations to No. [-] on both the anchor newcomer list and the reward list!Flowers to celebrate!What is the host doing today? 】

[Where are the anchor's god-level fans?Is there no shortage of leg pendants that know nothing? 】

[Go away in front!The local tyrant and the anchor are the best CPs of the year in my heart, and they are not allowed to be dismantled or reversed! 】

……

Only one day has passed, and there are still CP fans of him and the period boss. Seeing everyone happily posting barrage, the corner of Chu Nan's mouth twitches slightly, but is he still on the top of the reward list?No wonder there are so many people in the live broadcast room, and the number of people online is still rising.

But he didn't see the barrage posted by the big man of the period, didn't he come to watch his live broadcast today?

Chu Nan thought so, but turned on the camera in his hand, and said in a gentle voice, "Hi everyone, I am the anchor CN, and I am making sweet and sour pork ribs for you at noon today."

He put the raw materials directly on the cooking table, and introduced clearly: "The raw materials we need to use are - a catty of ribs, 50 grams of rock sugar, a proper amount of balsamic vinegar, a proper amount of light soy sauce, a proper amount of cooking oil, a proper amount of green onion and ginger, A little white sesame and a little salt."

"First, let's wash the ribs and chop them into small pieces." Chu Nan put the washed ribs on the cutting board, then took out a bone chopping knife, and chopped the ribs evenly into small pieces about two knuckles long, "chop After it’s ready, we’ll blanch the ribs.”

He put the stew pot on the gas stove, poured in a proper amount of water, put the ribs into the pot under cold water, then sliced ​​the ginger and twisted the shallots into bundles, threw them into the pot together, and covered it with a lid.

He had just finished this series of actions, and before he had time to explain the purpose to the audience, he caught someone asking a question.

[This anchor is not very good, and the other chefs are also boiled in water, and they are all ordinary. 】

He just blanched the water. Chu Nan shook his head. The audience was a little impatient. He explained with a smile: "This step is to pre-treat the ribs. After boiling with water, the blood in the ribs will be discharged and become Froth, the ribs treated in this way will greatly reduce the fishy smell, and the taste will be softer."

After a few minutes, steam came out of the stew pot. Chu Nan lifted the lid of the pot, and clusters of gray-brown froth floated on the surface.Chu Nan took out all the pork ribs and put them aside for later use: "The pork ribs should not be blanched for too long, or the meat will turn old when it is old. Everyone, you can turn off the heat as soon as you see the surface of the meat change color."

[Passerby A: Can other meats be pretreated in this way? 】

This question was raised very well, and Chu Nan agreed: "Yes, most meat can be treated in this way, but some can't, such as fish and shrimp."

Next, Chu Nan took out the frying pan and put it on the gas stove, turned on the fire, and when the bottom of the pan was hot, poured in a small amount of cooking oil, and then added 50 grams of rock sugar.

The rock sugar gradually melted under the high temperature. Chu Nan turned on a low fire and kept stirring until the rock sugar melted into a light yellow syrup. At this time, the syrup in the pot was bubbling, gurgling, exuding a sweet aroma, "This The purpose of the first step is to stir-fry the sugar color, which is used to color the ribs, everyone should pay attention to the heat, do not turn on the fire, otherwise the syrup will become bitter if it is overcooked."

The audience in the live broadcast room were very surprised and left messages on the screen.

[Ice sugar can also be fried?Refresh my worldview. 】

[I used to soak water with rock sugar, the sweet taste is better than nutrient solution, and the dishes made by the host must be very delicious. 】

[The host started a new operation again, and my mother asked me why I was kneeling to watch the video series! 】

……

"The syrup needs to be stir-fried constantly, otherwise it will burn into the pot. This time will test everyone's patience. When the color of the syrup gradually darkens until it becomes reddish brown, the sugar color is considered successful." Chu Nan said, starting Without stopping, keep stirring slowly with a spatula. When the color is almost the same, turn to high heat. Pour the blanched pork ribs into the pot, stir fry until each rib is evenly covered with sugar color, and then add a few pieces Ginger removes fishy smell.

The pork ribs were fried until both sides were browned, and after the fat came out, Chu Nan poured 300ml of hot water into the pot. At this time, Chu Nan specially reminded: "Everyone, remember to add hot water. If you pour cold water, the pork ribs will be cold. The meat is tightened, and the final sweet and sour pork ribs will not be able to bite, and the taste will be greatly reduced.”

At this time, the smell of meat was already coming from the pot, and the audience in the live broadcast room began to look forward to the ribs in the pot. They had never smelled such a delicious thing.

Chu Nan poured two spoonfuls of light soy sauce and two spoonfuls of balsamic vinegar into the pot, and the soup in the pot kept boiling. Chu Nan put the lid on to block the audience's view in the live broadcast room, and everyone sighed in unison.

Chu Nan explained with a smile: "At this time, we need to turn on the low heat and simmer for another 10 minutes. The purpose is to make the meat softer."

"We can use the waiting time to steam rice." Chu Nan directly washed the rice and added it to the water steamer. Everyone is already familiar with this set of procedures.

After the rice was steamed and there were still ten minutes to spare, Chu Nan looked at the bullet screen in the bullet screen area and found that everyone's spirit of gossip would never die——

[Isn't the local tyrant showing up yet?The anchor is going to make sweet and sour pork ribs. 】

[I didn't catch up with the heart of the ocean in real time yesterday, that was a highlight of the Shuangyao live broadcast, but it's a pity that I didn't catch up. 】

[Again, I beg the local tyrant to take care of me, so I can blow the anchor's rainbow fart in front of you every day! 】

……

The audience is very curious about the period boss, but in fact Chu Nan is also very curious about him.

It was almost time, and Chu Nan lifted the lid of the pot. At this time, the water level of the soup in the pot had dropped by half, and it was bubbling non-stop. The ribs had completely absorbed the sweet and sour sauce, and the surface changed from golden yellow to sauce red. Pour in a little salt, then turn on high heat and stir-fry continuously to collect the juice until the soup becomes thick and colorful, and each rib has a lustrous color.

Chu Nan put the ribs on the plate, poured the soup, and sprinkled some cooked white sesame seeds on the surface of the ribs. The sweet and sour ribs were finished. At this time, the rice was cooked, and Chu Nan filled another bowl of rice , let everyone taste.

The sweet and sour pork ribs exudes a mouth-watering aroma. The aroma seems to be pervasive, and the audience in the live broadcast room are already itching. If you wait a second longer, everyone will be driven crazy.

The carefully arranged sweet and sour pork ribs are full of color, fragrance and color. The surface of the ribs exudes a bright color. The sauce red juice fully wraps each rib, and the white sesame is dotted in it, which makes people full of appetite.

The audience couldn't help picking up chopsticks to taste, picked up a piece of ribs and put them in their mouths. The tip of their tongues first touched the thick soup. Without losing elasticity, the inside is soaked with soup, the taste of the juice bursting slightly makes people linger, gently pull, the soft and rotten meat will be separated from the bones, and the bones will come off cleanly. Sweet with a little soup.

The sweet and sour pork ribs are simply a magic weapon for dinner. It didn't take long for the audience to finish eating the rice together.

[Today's sweet and sour pork ribs are too good for me! 】

[I want to try it too!It looks hard, but it's super delicious!I'm still scratching my fingers! 】

[I really want to marry the host back home, woo woo~]

……

Coincidentally, just after talking about marrying the anchor back home, the big man who hadn't appeared all this time sent out a heart of the ocean, as if he was swearing sovereignty, and the entire barrage area fell silent.

The system prompt with blue dynamic special effects is like a queen inspecting the harem, and the other concubines dare not say a word.

The full stop boss still didn't post a barrage, he appeared quietly, and dived quietly.

When the system prompt finally drifted away from the barrage area, everyone began to discuss it.

[Wow, did I see a real person appear? 】

[I'm in the same frame as a local tyrant, take a breath of wealth! 】

[Shivering, why didn't we dare to post barrage just now, hey, by the way, can the boss see us? 】

The barrage became quiet again, as if they weren't the ones who were happy to pull CP just now.

Chu Nan couldn't help laughing and said, "Okay, that's the end of today's live broadcast. See you tomorrow at [-] noon."

After the broadcast, Chu Nan brought the food to the restaurant while it was still hot. Before he could sit down this time, he saw the kitten squatting on the window sill, licking his front paws.

The little cat put down its paw, tilted its head and meowed lightly.