Steamed pork ribs are a traditional Sichuan dish, generally speaking, fat but not greasy, rotten and flavorful, very suitable for elderly people to eat. In addition, it will also be steamed with soft and glutinous potatoes, which is really a good dish at home.

When the small ribs are prepared with blood water, Ling Rui cut the potatoes into pieces, pass them in water, and then put them in a large bowl, pour in steamed meat powder, spicy bean paste, a small piece of tofu, an appropriate amount of salt, ginger slices, a little olive oil, and then stir well, making sure that each piece of potatoes is stained with sauce.

Set the large bowl aside.

Take out the fish, put the fish on the cutting board, and according to the opinion, the group wants to eat grilled fish today.

Cut the fish in the middle, make a few cuts on the back of each fish, and then put it in a basket and drain it.

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

After more than ten minutes, the water boiled, and after a few more minutes, the pork belly was taken out, cut into thin slices of consistent thickness, and prepared to make a potato back to the pot meat.

At this point, add the ribs to the various seasonings and stir well, pour the potatoes on top of the ribs, place the whole bowl on the steamer, and start steaming.

Then cut the chicken leg mushrooms, lettuce, tomatoes, and tofu.

White.

Cyan.

Red.

A bunch of bowls.

It's good-looking.

Green pepper.

Red peppers.

Eggs break, stir.

There was a pile of cut ingredients on the stove.

And as time passes, the meaty aroma of the short ribs, the fragrance of potatoes, and the aroma of bean paste begin to waft out.

In the kitchen, Ling Rui actually swallowed his saliva, but he poured himself out, he hadn't shown his expression of wanting to eat when cooking for a long time.

In general, his expression management is quite in place.

Ling Rui sighed slightly, he remembered, there was a sentence in the chef's notes, the more primitive the cooking method, the more the ingredients can bring out their own deliciousness.

In other words, steaming and boiling are often more able to bring out the flavor of the ingredients themselves.

Frying, frying, and stir-frying are more about charring the ingredients and appealing to the taste buds of humans.

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

"Well, it's just ordinary material." Ling Rui had no choice but to say this, thinking to himself, he would only upgrade this one rib at night, and everyone in the province would break it.

"That's the craft." Huang Lei sighed, "Originally, in my opinion, craftsmanship is actually quite empty, a dish, as long as the production process is the same, is there a different taste?" I thought that people who couldn't cook just didn't go to school. But perhaps, some people are really talented, and some people are really not suitable. ”

Ling Rui smiled, "Master, but cooking a meal, do you have so many feelings?" ”

"Haha, I'm getting older." Huang Lei laughed, "Duoduo keeps asking, when will you go to see her again." ”

Ling Rui also smiled, "Wait for me to be free, or wait for her summer vacation, if I have time, take her to play." ”

"Don't!" Huang Lei hurriedly waved his hand, "This guy will be crazy if he goes to play in the summer vacation!" ”

"It's still a kid, why don't you play?" Ling Rui waved his hand, "Master, the combination of work and rest is needed. ”

Huang Lei no longer argued, helpless.

Ling Rui, on the other hand, continued to process the ingredients of ginger, garlic, and chili.

When the time came to take out this big steamer, Ling Rui suddenly wanted to eat steamed buns, "Master, will you eat steamed buns tomorrow morning?" ”

"Buns?" Huang Lei raised his eyebrows, "Readymade?" ”

"Well, I'll get up in the morning and knead the dough + chop the stuffing, and when you get up, just add water and steam." Ling Rui touched his chin, "I suddenly want to eat." ”

"You still have a craving?"

"Haha."

Waiting for the spicy steamed small discharge pot to come out of the pot, Ling Rui covered another big bowl on top of the big bowl, and then put it aside.

Then scoop out the water in the pot, heat the pan with hot oil, add ginger slices, garlic, and dried peppers, and in an instant, the fragrance burst out, which shows the size of the fire, and then Ling Rui put the drained fish into the oil and fried it.

"Zila!"

White smoke billows and the smell of fish bursts, but more often than not, it is a caramelized taste, which is usually loved by most people, say, fries, barbecue.

Zhengzhou was responsible for Ling Rui's shooting.

Therefore, Zhengzhou no longer knows how much saliva he swallowed, he feels that his position is too tormenting, and he will resolutely let people change his job for a while.

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

It's so tangled.

I saw Ling Rui use a spatula to directly turn the fish over.

The side that has been fried is golden brown.

"Xiao Rui, is this fire okay?"

"Yes." Ling Rui nodded, Huang Lei deserved to be an old Jianghu, and the fire was well taken care of.

After the fish is fried, bean sprouts, lettuce are added, and then the hot pot base, cooking wine, salt, water, and the lid is covered.

Xiangxi is humid.

So most dishes come with some chili peppers.

Then, there are potatoes and pork, thirteen spiced crayfish, mapo tofu, garlic lettuce, braised eggplant in oil, stir-fried pork with white sauce, minced meat and beans, and garlic greens.

A whole ten dishes.

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

And then there are basically no dishes left.

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

Soon, the sweet taste wafted into the air.

Intense.

Then, Ling Rui added a little salt, added more than half a pot of water, and covered the pot.

"Does this tomato soup need to be fried?" Peng Peng and the others had already gone downstairs, all gathered in the kitchen, watching Ling Rui cook, watching one dish after another being done, and they didn't know how many catties of saliva they swallowed, so they asked.

"Of course." Ling Rui nodded, "Otherwise, how can the fragrance of tomatoes come out?" ”

"But that's never how my family does it."

"So what do you do?"

"Just boil the hot water, put the cut tomatoes in, boil the water, add salt, monosodium glutamate, and finally pour the eggs into it."

Ling Rui nodded, "This is also a method, but the method is different, but that kind of method will be a little tasteless, and mine will have a stronger taste and make people more appetizing." ”

"Tsk, I want to eat it now." Nana held her chin and stared at the ten large bowls on the edge of the stove, she was hungry, and she had been hungry very fast lately.

"I'm going to get some fruit." Zhang Jie immediately said.

"It's also good to have some fruit before a meal." Ling Rui nodded, "And fruits are rich in vitamins and fiber, which is also good for pregnant women." ”

Nana:...... I just want to eat crayfish, I want to eat steamed pork ribs, I want to eat grilled fish, I want to eat back pot meat, I want to eat mapo tofu!

Water boils.

Ling Rui lifted the lid of the pot and poured the beaten eggs into the pot while stirring the soup with a spoon.

The egg blossom takes shape quickly.

The soup soon boiled again.

Ling Rui immediately scooped a spoonful of soup, rubbed the edge of the bowl containing the eggs, and then took out the soup, two bowls.

"Open the meal!"

"Oh! Dinner! ”

"Yay! It's open! ”