Chapter 265 Braised Pork Ribs

Yang Ming and his group found another hotel, and Yang Ming ran to the kitchen to start cooking this time.

What he wants to do is ribs!

Generally speaking, as long as we refer to pork ribs, we refer to pork ribs, that is, the ribs and spine left after the pork is removed, with a small amount of meat attached to it, which can be eaten.

Pork ribs are delicious and not too greasy. It is a dish that is very popular among diners.

However, this ribs should not be underestimated, there are university questions in it.

In the world of Little Masters, an entry exam is a test of the chef's knowledge of the details of ingredients.

In the information provided to Yang Ming by the system, there are several types of ribs.

Small ribs: refers to the pork ribs near the belly of the pig’s abdomen. On the upper side are ribs and sub-ribs. The meat layer of the small ribs is relatively thick and has white cartilage.

Small ribs are suitable for steaming, frying and grilling, but they should be chopped into small pieces.

Sub-row: refers to the part where the abdominal cavity connects to the back. Below it is the pork belly, and the pork ribs under the slice are in the shape of triangular oblique slices.

The meat layer of the sub-rib is very thick, with a piece of pork belly attached to it through a thin layer of oil. The fat is rich and the meat is the tenderest among all the ribs. It is suitable for a variety of cooking methods and tastes, but the taste is slightly greasy.

The sub-rows are suitable for deep-frying, grilling and braised, and suitable for cutting into small pieces.

Large row: It is the part where the tenderloin and the back are connected, also known as the steak. It is mostly used for frying, mainly meat slices, but with ribs, in addition to increasing the weight to make the meat slices appear larger, it will also be fried when frying. Increase the unique aroma of big bone, which is also the characteristic of cutlet.

In addition to deep-frying, you can also marinate the big ribs, but before marinating, you have to go through the process of frying or quick-frying, which is used to seal the blood of the big bones, so as not to flow out during the cooking process and affect the color of the meat slices and soup.

The large row is suitable for frying and stewing. If it is deep fried, it should be sliced ​​thinner, and if it is stewed, it should be thicker.

Rib ribs: It is the flaky ribs of the ribcage. The meat layer is relatively thin, the meat is relatively thin, and the taste is relatively tender, but because one side is connected to the back, the bones will be thicker.

Because the ribs are relatively large, they can be divided into ribs, sub-ribs, etc. For example, the ribs in the middle are used for flaky grilled ribs.

After the ribs are chopped into small pieces, pick out the thicker part of the meat for steaming, frying, or braising, and the larger pieces are suitable for roasting.

Yang Ming chose ribs to make braised pork ribs.

Because the ribs cooked in this way, the meat is rich, tender and juicy.

The ribs that Yang Ming selected had some fat, so that they would not look too thin, and at the same time, the taste of the ribs would not be too bad.

Afterwards, he butchered the pork ribs into sections, each section was as long as a finger, which not only added flavor, but also made the dishes more beautiful and decent.

Next, Yang Ming sliced ​​the ginger, washed the green onions and removed the heads, tied every three green onions into a knot, and put them on a plate for later use.

Then, Yang Ming poured the ribs into boiling hot water to cook.

When the appearance of the ribs changed from bright scarlet to whitish, the ribs were about three mature, so Yang Ming took out the ribs and kept the rib soup for later use.

Yang Ming took out absorbent paper and blotted the surface of the ribs dry one by one.

Yang Ming took out the Shenglong pot and put in cooking oil. It doesn't need too much, because the ribs will still be oily.

When the oil was still cold, Yang Ming put in more brown sugar, so that the braised pork ribs would be more lustrous.

Afterwards, Yang Ming turned on a small fire and slowly fried the sugar.

It can be seen that as time goes by, the sugar water gradually starts to turn brown-red, and brown-red bubbles start to appear.

At this time, Yang Ming immediately poured the ribs into the pot and stir-fried them well.

Then came the coloring and seasoning.

He first poured in rice wine and stir-fried the aroma of the wine. At this time, a strong aroma of wine came to his nostrils, intoxicating.

Then, Yang Ming added soy sauce to fry until fragrant.

Yang Ming added more of these two condiments, so that it would be easier to color the ribs.

At this time, as Yang Ming continued to stir fry, the bottom of the pot began to dry out, and it was easy to stick to the pot.

It doesn't matter, the rib soup prepared before can come in handy.

Yang Ming poured some pork rib soup along the edge of the Shenglong pot, then stir-fried, then poured the pork rib soup again, repeating several times.

Next, Yang Ming put in ginger slices, Chinese prickly ash and spices, and after frying the aroma, he poured in a little cooking wine and soy sauce for coloring, and mixed it into the soup to neutralize it.

When the pork ribs are about 80% mature, Yang Ming adds salt and scallion knots. After the high heat is boiled, turn to low heat and cook slowly until the pork ribs are soft.

At the end, Yang Ming removed the shallots and large spices in the pot, collected the juice with high heat, and started the pot when the soup became thicker.

Yang Ming put the ribs one by one on the silver plate, piled them up like a stack of arhats, then poured down the thick red sauce, and finally sprinkled a slice of green onion for decoration, a serving of braised pork ribs is done!

When Yang Ming walked into the room carrying the fragrant pork ribs, everyone stopped talking suddenly, and all of them shifted their gazes.

I saw that the braised pork ribs were golden in color and wrapped in a layer of crystal clear and viscous soup, which gave it a bit of temptation.

Especially Fukasaku Sage and Shima Sage, they were even more unbearable in the face of the tempting ribs, their eyes were about to pop out, I really doubt whether their eyes would fall off.

"It smells so good! Is this the dream food of the Great Toad Immortal?"

"Too bad, how will I cook in the future, old lady!"

Immortal Fukasaku and Immortal Shima looked at each other, feeling a hint of shock in each other's eyes.

Why is such an excellent chef not a toad from their Miaomushan clan?

This is simply unreasonable!

At this moment, the two toads even had a thought in their hearts, why not kidnap Yang Ming back to Miaomu Mountain and cook for them?

However, when they looked at Zai Buzhan and the giant panda Yuanyuan who were always by Yang Ming's side, they couldn't help but sigh in their hearts.

With these two penumbral powerhouses around, they probably won't have this chance.

Yang Ming put the end of braised pork ribs on the table, the corner of his mouth curled up, "Please take it easy, everyone."

grunt!

grunt!

grunt!

Looking at the braised pork ribs close at hand, it looks like a painting drawn by a famous painter, which is extremely beautiful.

The strong fragrance constantly stimulated everyone's taste buds, making everyone swallow hard, trying not to lose their composure in front of everyone.

As soon as Yang Ming finished speaking, everyone couldn't wait and joined in the wave of grabbing food.

There are so few braised pork ribs, some people are destined to eat more and some people eat less.

In order to eat more braised pork ribs, everyone tried their best, just like the Eight Immortals crossing the sea, each showing their magical powers, let's have a battle between dragons and tigers!

For a while, the harmonious atmosphere that had just calmed down was surging again, filled with a strong smell of gunpowder!

(This is how my braised pork ribs are made, a bit like sweet and sour pork ribs)