Cooking sweet and sour pork ribs is actually not difficult; the key is to grasp the timing and ingredients.
Upon hearing this, Xu Fei picked up the wok that Lu Rong had just used to cook and began to carefully clean it for him.
He's so diligent and observant. As soon as he said he was going to prepare the next dish, the first thing he thought of was washing the pot.
Even Su Tingyun, who was standing to the side, had to admit that she hadn't reacted in time.
She secretly vowed that she couldn't fall behind.
Xu Fei, having grown up in the kitchen, was indeed a master at washing pots. With just a few quick swipes, he cleaned the pot, which was originally covered in grease, spotless.
For chefs, washing the wok after stir-frying is a very important detail.
Some people are lazy and don't wash the pan after cooking. The residual seasonings and flavors in the pan will affect the next dish.
If the dishes cooked before and after are not the same, the impact will be even greater.
Imagine if a customer ordered sweet and sour pork ribs but tasted shredded pork with garlic sauce instead; it would definitely make them lose points.
This is what they mean by "details determine success or failure".
Xu Fei carefully placed the pot back on the gas stove.
Then he picked up his notebook and began to observe carefully.
Lu Rong was not a stingy person; he would share everything he knew with others.
He believes that food is meant to serve the public, and the more people learn to make better food, the better it is for customers.
Unlike some people who think they can cook some delicious food but are too stingy to share their knowledge, fearing that others will learn it.
“You all need to watch carefully. I don’t expect you to learn it right now, but at least you should know roughly what the steps are,” Lu Rong said.
First, they need to understand the entire production process so that they can provide good assistance later.
Su Tingyun brought over the ribs that had just been marinated.
The ribs were cut into small pieces and marinated with cooking wine, light soy sauce, and balsamic vinegar.
Now is the perfect time for the flavors to meld.
Lu Rong once again heated the oil in the wok.
Next, when the oil is 80% hot, add the marinated ribs.
The ribs sizzled as they were deep-fried in the pan.
The key to this dish is pan-frying the ribs. They shouldn't be too raw or too burnt; just slightly charred and crispy on the bones.
The ribs turned brown in no time, and Lu Rong immediately took them out, leaving the oil in the pot.
Heat the oil in a pan slightly, add half a bowl of water and 1 tablespoon of balsamic vinegar, and bring to a boil.
Add white sugar and brown sugar, and stir constantly with chopsticks while cooking to prevent the sugar from sticking to the pot.
"This step requires simmering the syrup over low heat, otherwise it will taste bitter," Lu Rong instructed them as he cooked.
Seeing that it had reached the desired sticky consistency, Lu Rong immediately switched to medium heat and poured in the pork ribs.
Coat the ribs evenly with the sweet and sour sauce.
Stir continuously.
Add dark soy sauce and salt and stir-fry. Finally, add chicken bouillon, sprinkle with sesame seeds, and a delicious sweet and sour pork ribs dish is ready.
"Alright, try this one too." Lu Rong placed the sweet and sour pork ribs in front of them.
This thrilled them all.
Becoming Lu Rong's assistant not only means receiving a salary, but also learning a lot.
The best part is that you can enjoy all kinds of delicious food anytime, anywhere. It's like a free lunch.
The sweet and sour pork ribs have a bright red color and look delicious.
Su Tingyun picked up a piece and put it in her mouth.
It has a perfect balance of sweet and sour, is not oily or greasy, and has a rich and delicate taste without any one of the seasonings feeling abrupt.
That's amazing.
Both of them said that both dishes were top-notch and praised them highly.
"Alright, since everyone thinks there's nothing wrong with these two dishes, I'll start cooking them in large batches."
"Xu Fei, wash the other two pots and bring them over." Lu Rong pointed to the two newly bought pots hanging on the wall.
"Okay." Upon hearing this, Xu Fei quickly went over, took the pot, and placed it on the gas stove.
"Next, I will be operating three pots at the same time. You guys are responsible for helping me prepare the necessary materials."
Upon hearing this, the two widened their eyes in surprise: "Senior Lu Rong, did I hear that right? You're going to control three pots at the same time?"
"That's impossible! Last time I saw you operating two pots at the same time, that was already a divine skill. Now you're trying to do three at the same time?" Xu Fei's eyes widened in surprise after hearing this.
You know, a person only has two hands, and some skilled chefs can cook food in two pots at the same time.
But they've never actually seen three pots at the same time.
Lu Rong smiled faintly and walked to the middle of the three pots: "Then you can watch carefully."
He not only had to operate three pots simultaneously, but each pot was also cooking a large pot of food.
Only in this way can we prepare hundreds of boxed meals as quickly as possible.
For him in the past, such an operation might have been difficult.
But after cooking for a while, he can now handle three pots at once without any problem.
The next second, all three pots were lit at the same time.
The whooshing sound of the flames instantly created a sense of tension.
Heat the oil in a wok, and as you pour in the high-quality peanut oil, the whole wok sizzles.
The aroma of hot oil wafted around.
"Bring over the pork tenderloin," Lu Rong ordered.
He wants to stir-fry all the shredded pork with garlic sauce first.
Xu Fei reacted quickly, instantly bringing over the previously sliced pork tenderloin.
Lu Rong took the pork tenderloin, quickly divided it into three portions, and poured them into the pot.
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