Chapter 39 Meals
Because the sour plum soup was so delicious, people came to take it away in the next few days.
The weather is hot, and everyone likes sour and sweet things, which can relieve heat and stimulate appetite.
The owner of the pork shop sent Bai Mengmeng a WeChat message, saying that he had reserved a few pieces of top-quality pork ribs. After Bai Mengmeng went to buy them, she immediately decided to make delicious pork ribs with green plum sauce.
The green plum sauce is also handmade, so there is no need to buy it outside.
There are two green plum trees at the foot of the mountain. No one knows when they were planted. Anyway, according to Uncle Xu, the green plum trees were already there when my grandfather contracted the fan business.
In the spring, because there was no insecticide or pesticide, the garden was full of scale insects. Bai Mengmeng found time to eliminate the insects and added some fertilizer.
Who would have thought that in the summer there would be a bumper harvest, with the trees densely laden with green fruits.
This local variety has thick flesh and small core, but it is extremely sour, so locals don't often eat this kind of green plum.
They use green plums to make wine, or make them into candied fruit, or use other methods to make other processed products.
The sour plum soup that is very popular these days is made by boiling black plums with water. It is made by Bai Mengmeng baking and drying the green plums little by little, so the taste is naturally very rich.
At that time, she also made several large jars of green plum jam. This thing is also simple to make, and the method is actually similar to that of making big-fruited banyan.
Just add more sugar.
With more sugar, the green plum jam can be stored longer and will not spoil easily.
After the ribs were brought back, Bai Mengmeng took a kitchen knife and began to disassemble the ribs quickly and efficiently.
It doesn't taste good at all when chopped into small pieces. There is not much meat on a bone, so she prefers to chew on a whole bone, which makes her feel good.
After chopping the ribs, Bai Mengmeng put the big pot directly in the yard, and started blanching them, asking Wang Hao to help watch the fire.
Before the water is hot, add cooking wine and white slices to remove the taste, then use a spoon to gently remove the foam.
If you don't want to blanch, you can also soak it in cold water to remove the blood, but blanching is of course faster and there is no difference in the result.
After the blood was cleaned up and the ribs began to change color, Bai Mengmeng took out the ribs, then grabbed the edge of the iron pan with her hands, held the pan easily, and poured out all the water in the pot.
"Damn, aren't you afraid of the heat?"
Wang Hao's eyes widened so wide that they almost popped out.
Grabbing a large iron pot filled with boiling water with her bare hands, wouldn't it be hot for the master? How could she be so strong!?
It's hard to tell the real thing with these thin arms and legs.
"Turn to low heat first."
Bai Mengmeng gave an instruction and started adding rock sugar, intending to fry it into a sugar color first.
In fact, it is very difficult to fry sugar color in a big pot. If you are not careful, the hot pot will be too big and it will burn. In addition, Wang Hao, who is controlling the fire below, is also very unreliable. He keeps adding firewood to the fire and has no idea how to control it.
Fortunately, Bai Mengmeng was strong and quick, so after stir-frying for a few times, the sugar and oil were mixed together, and a reddish-brown liquid appeared.
At this step, just add the blanched ribs into the pot and you can officially start cooking.
After stir-frying vigorously for a few times, the ribs were evenly coated with sugar color, and Bai Mengmeng quickly added various seasonings.
Green plum jam was naturally the most important thing. Bai Mengmeng didn't feel sorry for it at all. Instead, she added a whole bottle of it. After stir-frying it evenly, she smelled the flavor.
“As if that weren’t enough.”
I took another bottle of green plum jam and added half of it in.
Cooking like this is indeed tiring. I spent the whole night making the green plum sauce, but I didn’t expect it to be gone in just a short while.
"This thing needs to be sold at a higher price." Bai Mengmeng thought.
When the sweet and sour taste of the green plum sauce was stimulated and the color of the sauce became rich, she quickly added hot water to cover the ribs. After the water boiled, the ribs began to bubble.
"Turn down the fire quickly and don't add any more dry wood."
Bai Mengmeng covered the pot. It seemed that Wang Hao was drooling and couldn't control himself. She couldn't help but give some instructions.
"OK."
Wang Hao was almost intoxicated by the fragrance at this time. He didn't dare to open his mouth, for fear that his saliva would flow down the corners of his mouth after he opened it.
Bai Mengmeng was a little worried. She glared at him and said seriously, "Don't eat it secretly."
Wang Hao had a guilty look on his face: "I wouldn't cheat. Do you think I'm that kind of person?"
Bai Mengmeng hurried to prepare other dishes, which took her forty minutes. The fragrance began to spread, and the whole yard was filled with the aroma of meat.
Everyone in the sect was also attracted over. Liang Cha, who was usually elusive and rarely seen, appeared not far away, looking at the big pot with longing on his face.
Huaguduo kept swallowing her saliva: "Master, are you not done yet? It's almost done, we are almost going crazy with greed."
Under everyone's expectant gaze, Bai Mengmeng finally lifted the lid of the pot.
The rich soup has already seeped into the ribs, exuding the sweet aroma of jam. The ribs are uniform in color and each one is soft and rotten. The meat falls off the bones with just a little plucking with chopsticks.
If it was just sweet and sour spare ribs, then Bai Mengmeng’s would probably be just average.
But the addition of green plum sauce to the ribs gives it a unique flavor. With the addition of talent, the taste of the ribs has become simply exquisite.
"Don't move yet, Xiaozhu, take a picture!"
Huaguduo drooled while taking a photo and sending it to the WeChat group.
Bai Mengmeng was too lazy to wait for the sauce to thicken over the fire, so she simply used a spatula to fill a large plate and brought it to the lobby.
"Let's eat first."
Qiongye Restaurant's Little Blessing: [Pork Ribs with Green Plum Sauce]
Today's menu features spare ribs, sweet and sour, tender and boneless. Come quickly if you want to try them, or they'll be gone.
Chef Bai from Qiong Ye Restaurant: Today at noon, there are only ten servings available. First come, first served.
[Big Head Loves Meat: Oh my god, these ribs look so delicious! ]
[Brother Jie: Why choose a weekday? And limit the quantity to only ten? Boss, you're too much! We can't make it on a weekday!]
Qi Shao: Boss, you're doing this on purpose. You have a feast every weekday, and I haven't had a day off yet. When will I be able to eat this delicious meat you cook?
Don't worry, everyone. I'm on vacation. Even if it's a weekday, don't be afraid. If you can't eat later, just watch my live broadcast. I'll broadcast it live for everyone to enjoy.
Qi Shao: ...Thank you for your consideration for us!!!
【Brother Jie: ……】
…
"Is this the place? That farmhouse restaurant!"
At the entrance of the hotel, Xu Zijun took off his sunglasses and looked at the four big words "Qiong Ye Restaurant".
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