At the same time, Yu Wei suddenly discovered that one of his hands had unconsciously swung out an icicle. He accidentally pricked his finger. Bright red blood gushed out. But at this moment, Yu Wei unconsciously felt a force in his body, concentrated on the wound. But in the blink of an eye, the place that had just been pierced by the icicle was restored to its original state. Yu Wei began to recall carefully, what kind of supernatural power was this...
Xiao Yi has already taken out all the ingredients.
Choose spare ribs that are a good balance of fat and lean. These ribs are tender and not too greasy after stewing. Choose fresh, green beans, as they are more flavorful when stewed. You'll also need some seasonings like ginger, garlic, star anise, and cinnamon.
Next comes the cooking steps. First, Xiao Yi cleans the pork ribs and blanchs them in boiling water to remove blood and impurities.
Then, Xiao Yi began to wash the beans, cut them into sections, and slice the ginger and garlic for later use.
Next, I took the kettle off the stove and replaced it with a large iron wok. Heat the wok with cold oil and fry the blanched ribs until they are lightly golden on both sides. Add the sliced ginger, garlic, star anise, and cinnamon, and stir-fry until fragrant. Then, add the appropriate amount of cooking wine and light soy sauce and continue to stir-fry evenly.
Next, Xiao Yi added enough water to cover the ribs, covered the pot, and simmered over medium heat. During the stewing process, Xiao Yi added some rock sugar to enhance the taste. When the ribs were about 70% cooked, he added the beans and continued to simmer.
During the stewing process, Xiao Yi added salt, chicken essence and other seasonings according to personal taste. When the beans were stewed until soft and the ribs were cooked through, it was time to turn off the heat and serve. Finally, sprinkle some chopped green onions as a garnish, and a delicious dish of pork ribs and beans was ready.
The flavor of the pork ribs and beans was rich and unique. After the pork ribs were stewed, they were tender and full of meaty aroma. The beans, soaked up the rib juices and the aroma of the seasoning, were soft and delicious. The flavor of the entire dish was mellow and long-lasting, leaving a lasting aftertaste. Xiao Yi took a bite and was very satisfied. He immediately put the large portion of pork ribs and beans into the space to keep it warm and fresh.
Next was the braised pork that Xiao Yi was looking forward to today. Xiao Yi's movements were quick and decisive, yet methodical. It did not look like he was cooking, but rather completing a very interesting work of art.
This is Xiao Yi's habit. The more conflicting and entangled he is, the more he should find something to do.
Braised pork is a traditional Chinese dish. It's made with pork belly, seasoned with ginger, scallions, cooking wine, dark soy sauce, light soy sauce, and rock sugar. After cooking, it takes on a bright, attractive red color. It's rich but not greasy, lean but not dry, and is a favorite among Chinese people. The following describes the cooking method and flavor of braised pork in detail:
Xiao Yi first used a sharp kitchen knife to clean and cut the pork belly into pieces, sliced the ginger, and cut the green onions into sections for later use. He cut one piece after another, slowly and steadily, and each piece of meat was cut just right and evenly.
Next, heat the pan with cold oil and stir-fry the meat until lightly golden. Add the sliced ginger and chopped green onions and stir-fry for a few times. Once the meat is fragrant, add the cooking wine and cook until the aroma evaporates. Then add the dark and light soy sauces and stir-fry evenly, allowing the meat to color evenly. Watching the sizzling meat begin to become bright and shiny, it was like Xiao Yi's heart. Simmer and simmer. Then add the rock sugar and stir-fry over low heat until it melts and turns a bright red.
Finally, add an appropriate amount of water, bring to a boil over high heat, then reduce to low and simmer. The boiling soup seems to cheer and encourage, or sing the praises of the food's growth.
During the stewing process, Xiao Yi took a chair and sat next to it, turning the meat from time to time to prevent it from burning.
Stew for about an hour, minutes, until the soup thickens and the meat is soft and glutinous. Finally, add appropriate amount of salt to season and it is ready to be served.
Xiao Yi sniffed it, picked up a small piece, blew on it, and put it in his mouth. The soft and smooth meat aroma hit him in the face.
The taste of braised pork is rich and varied. It is fat but not greasy, lean but not dry, soft and glutinous, and delicious. In the cooking process, the use of dark soy sauce and light soy sauce is very important, which can provide the meat with a rich sauce flavor; and the use of rock sugar can make the taste of braised pork more delicious, and it also has certain health benefits. The whole dish presents a bright red and attractive color, which greatly increases people's appetite. When eating, you can pair it with some rice or steamed buns for a more delicious taste. Xiao Yi also took out the pork ribs and beans that he had just made from the space.
He picked up two steamed buns that were bigger than Xiao Yi's fist. They were steaming hot, as if calling out to his taste buds. The outer skin of the buns was slightly browned, exuding a unique wheat aroma, while the inside was soft and delicate, and every bite was full of rich taste.
Xiao Yi put the steamed bun, braised pork, and pork ribs stewed with beans into his mouth. While chewing, the toughness of the steamed bun, the fatness of the braised pork, the tenderness of the pork ribs, and the crispness of the beans collided with each other. All kinds of flavors intertwined and blended in his mouth, forming a wonderful picture.
The braised pork was fatty but not greasy, and each piece was filled with a rich sauce aroma. The ribs and beans were stewed in a rich broth, and the beans were soft and delicious, which was a perfect match with the wheat aroma of the steamed buns. Xiao Yi ate with big mouthfuls, enjoying the satisfaction and happiness brought by these foods.
From time to time, Xiao Yi would eat and drink with freshly squeezed orange juice, and every sip made him feel extremely enjoyable and happy. The freshly squeezed orange juice had a refreshing taste, full flesh, and a moderate sweetness and sourness. It complemented the taste of the braised pork and the spare ribs and beans, bringing a richer sense of layering and satisfaction to Xiao Yi's taste buds.
Xiao Yi paired steamed buns, braised pork, pork ribs stewed with beans, and orange juice, letting the various flavors intertwine and blend in his mouth, forming an even more wonderful picture. He ate with big mouthfuls and drank heartily, enjoying the satisfaction and happiness brought by this delicious food.
After eating and drinking, Xiao Yi felt satisfied. He looked out the window and saw that the scene outside still showed no signs of stopping. So he asked Lili and Yuri to vigilantly monitor the situation outside to make sure there was nothing unusual.
When the strange vision outside disappeared, Xiao Yi returned to the bedroom with peace of mind, lying on the warm kang, covered with a soft quilt. He felt very comfortable, and his body and mind were fully relaxed and rested.
Although there may be widespread extreme heat and scorching sun in the near future, at least for now, it is still in the extreme cold of minus 100 degrees. Xiao Yi deeply felt this cold, but he was not worried because he knew that his residence was warm and comfortable enough to withstand the severe cold outside. He enjoyed this tranquility and comfort.
Dreamless sleep is always the most soothing and restorative. It allows for a sense of relaxation, without the distractions of dreams, allowing the body to fully rest and recover.
At this moment, the strange vision outside also began to gradually disappear. Xiao Yi woke up from his sleep. He looked at the hourglass and found that it was exactly 72 hours from the beginning to the end. This detail implies the passage of time and the cyclical nature of change.
72 hours, for Xiao Yi, seemed like a century of long suffering. In this cold winter, he felt the ruthlessness of time and the fragility of life.
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