Chapter 70: Garlic Spare Ribs [Second Update]

After the Tu Rongrong sisters returned home, they saw Tu Che sitting busy in the shed, supervising the robots' work. In front of him was a translucent screen projected in the air.

Before Tu Rongrong came, she asked her uncle Che to learn something about business management, because she was definitely not cut out for management and business, so she was only responsible for planning, and the management matters were left to Tu Che.

Tu Che also knew his eldest daughter's temperament, so he did not ask her to learn management. It would be easier for him, an intelligent robot, to learn than his own eldest daughter, so he did not make things difficult for her.

"Uncle Che, we are back." Tu Yuanyuan, who was sitting on the flying car, shouted. As soon as the car stopped and stabilized, she ran down from the car, rushed to Tu Che and hugged Tu Che's legs.

After being hugged by her, Tu Che shifted his attention from various materials to her. He lowered his head and looked at the little girl looking up at him, and a smile appeared on Tu Che's face unconsciously.

"Yuanyuan, are you having fun?" Tu Che bent down, picked her up, rubbed her face and asked.

"I'm so happy. We saw giant pandas and cows. Giant pandas are black and white, and cows are also black and white, but my sister said they are not the same animals." Tu Yuanyuan said excitedly.

"My sister said that giant pandas are bears and cows are cows. They are both black and white, but they are not the same animal." Tu Yuanyuan excitedly took out her computer and showed Tu Che the photos of giant pandas and cows she had taken.

"Uncle Che, look, the giant pandas are so cute because they are round, and the baby cows are so cute too." The photo that Tu Yuanyuan projected was the photo she took of the panda cub hanging on the tree branch, and the photo of the cow was a photo of the cute calf.

"Yeah, very cute." Tu Che agreed with Tu Yuanyuan's words with a smile, and did not forget to look at Tu Rongrong and said, "Didn't you say you would catch a few cows to raise? Didn't you catch any?"

Tu Rongrong shook her head. "No need. Anyway, our home is only two or three hours away from where the cows live by flying car. We can just go there when we need milk."

Tu Che nodded after hearing her words, "This is not bad, there is no need to keep him with us all the time."

Tu Rongrong nodded, "It's almost noon now, shall I make lunch?"

"Okay, go ahead and do your thing. I'll take care of Yuanyuan." Tu Che said with a smile.

Tu Rongrong nodded and went to the kitchen to busy herself. She planned to eat spare ribs for lunch today.

There are probably thousands of pounds of capybara pig meat. The consumption of Dongpo pork and sweet and sour spare ribs made by Tu Rongrong before was not very large, so there is still a lot of capybara pork left.

There are also a lot of ribs from the capybara pig. After all, the ribs from such a big capybara pig are very sufficient. The sweet and sour ribs she made before only used a few pounds of ribs, and the remaining ones can still be used to make a lot of ribs delicacies.

Tu Rongrong took out the ribs, separated the originally intact ribs one by one, and then chopped them into pieces as long as half a finger. After washing the ribs, she boiled water in a pot. After the water boiled, she put the ribs in and added cooking wine to cook together. After blanching to remove the blood, she took them out and washed them clean.

Use a toothpick to poke the cleaned ribs thoroughly so that they can be seasoned. Add light soy sauce, dark soy sauce, oyster sauce, sugar, ginger slices, green onions, black pepper, and star anise, mix well, and marinate for 20 minutes.

After Tu Rongrong marinated the ribs, she turned around to prepare other ingredients. She broke off the garlic cloves, cleaned them, and chopped them into fine pieces.

While the ribs still needed to be marinated, Tu Rongrong prepared to make the next dish. This time she planned to make braised ribs.

Chop the ribs into sections, rinse them, and boil them in cold water. Bring to a boil uncovered, skim off any excess foam, and remove from the heat. Crush the rock sugar, add a little oil to the bottom of the pot, and slowly simmer until the sugar melts and turns light brown. Add the blanched ribs and stir-fry with the sugar.

Add a little soy sauce for coloring, then add star anise, bay leaves, cinnamon, ginger slices, scallions, and crushed garlic. Add half a bowl of rice wine and finally, add boiling water to cover the ribs. Cover the pot and simmer on low heat for 40 minutes.

The braised spareribs needed to be simmered for forty minutes, so she covered the lid and continued to work on other things. The spareribs had been marinated for a while, so Tu Rongrong prepared to make the garlic spareribs.

Put more oil in the pan, and when the oil temperature is 50% hot, put the ribs in and fry them over high heat, then reduce the heat to low and continue frying. When the oil bubbles from large to small, it is almost done and you can take out the ribs.

Then turn the heat to high and when the oil temperature rises, put the ribs in and fry them again. Fry for thirty seconds and then take them out.

After frying the ribs, leave a little oil at the bottom of the pan, add the minced garlic and stir-fry over low heat until the flavor comes out, then pour out the oil, add the ribs and stir-fry, add half a spoonful of sugar and a little salt and continue to stir-fry evenly, sprinkle with white sesame seeds and then you can remove from the pan and serve.

After Tu Rongrong put the garlic-flavored spareribs on a plate, she continued to work, chopping the ginger and garlic again, and mixing cornstarch with water to make water starch.

After washing the ribs, put them into boiling water and bring to a boil over high heat, then turn to low heat and simmer for twenty minutes before taking them out. Now that they have just been put into the pot for stewing, the coating will look like the previous braised ribs.

When there is still one-third of the braised pork ribs soup in the pot, add salt to season it. After the soup is reduced over medium heat, you can remove from the pot and serve.

After cooking the ribs in the pot for twenty minutes, coat them with fluffy cloth, remove them and wash them clean. Brush the pot clean, heat up the oil, add chopped ginger and garlic and stir-fry until fragrant.

Add the pork ribs and stir-fry, add cooking wine, light soy sauce, dark soy sauce, balsamic vinegar and white pepper and stir-fry, then add water to cover the ribs, bring to a boil over high heat, then simmer over low heat for 20 minutes. After the sauce is reduced over high heat, add tomato sauce and stir-fry, then add water starch to reduce the sauce.

Finally, add appropriate amount of honey and stir-fry. After stir-frying evenly, you can remove from the pan and serve it on a plate. Sprinkle with sesame seeds and you can have the honey-glazed spareribs.

After cooking the three dishes of pork ribs, namely garlic-flavored pork ribs, braised pork ribs and honey-glazed pork ribs, Tu Rongrong prepared the kimchi that she had prepared earlier, took it out, cut it into shreds and put it on a plate. There was no need to add any more seasonings.

Afterwards, Tu Rongrong also made a dish of smashed cucumber. She chopped two millet peppers and put them in the dish, then added minced garlic, soy sauce, sesame oil and vinegar and marinated them together.

Lunch was ready. Tu Rongrong set the table and called Tu Che and Tu Yuanyuan to eat.

"Uncle Che, Yuanyuan, the food is ready, it's time to eat." After Tu Rongrong set the table and served the rice, Tu Che and Tu Yuanyuan could come over and eat directly.

"They are all ribs? They smell so good, and they are cooked differently." Tu Che asked curiously when he saw the ribs on the table and the different ribs in different plates. Of course, he was more salivating because they looked so delicious.

"Well, there are three different ways to cook them. This one has garlic flavor, this one has braised, and this one has honey." Tu Rongrong introduced them to Tu Che and Tu Yuanyuan one by one. "The honey one has a sweet taste, while the garlic flavor and braised ones have salty tastes. They all have different flavors. You can try them."

(End of this chapter)