In that case, it seems inevitable that we'll have to have a meal of stewed meat with firewood or stir-fried pork with bamboo shoots.
Thinking of this, Huanfeng suddenly felt that the grilled yellow croaker from Wanzhou in front of him was still damn delicious... *slurp*
Huanfeng believes he has always been a genuine person and would never hide his likes and dislikes.
Therefore, I absolutely cannot lie through my teeth.
With Ye Zhizun's skills, who in the cultivation world would dare say they aren't amazing?
How shameless must one be to say such insincere things?
But precisely because the food was so delicious, Huanfeng sadly discovered that even if he tried his best to control his facial expressions, it was still of no use.
The occasional upturn of his lips, the occasional blissful squinting of his eyes, and the occasional gaping mouth all seemed to be telling Jiang Lu, the advisor—you can hit me now.
Meanwhile, Jiang Lu has indeed made preparations to take action the following day.
There are some things he really hates to compare.
I was really looking forward to this blessed food, but you're telling me that it loses its aroma and flavor after being blessed, and tastes like eating a candle. That's already a negative influence.
As a result, the kid was a threat, yet he ate like a happy little fool, which put another negative buff on him. How could he feel comfortable?
Seeing Huanfeng devour the food like a whirlwind, Jiang Lu couldn't help but ask curiously, "What...what does this taste like?"
Huanfeng was completely absorbed in the moment, and upon hearing the voice, he couldn't wait to share: "The fish is incredibly sweet and tender, melting in your mouth with a bouncy texture. After being cooked by Supreme Master Ye's unparalleled skills, the fish is very flavorful. In addition to the aroma of the seasonings, the aroma of the side dishes is also... Ugh, it's so disgusting!"
Huanfeng, who was talking non-stop, was startled. He realized that there were only himself and his advisor in the private room, and his advisor was obviously a little angry. He quickly stopped and changed his words.
Jiang Lu snorted angrily, too lazy to pay attention to him, and began to eat the plate of Wanzhou grilled yellow croaker in front of him without tasting it—a version of the Heavenly Blessing without fragrance or flavor.
With each bite, Jiang Lu's anger swelled, and he couldn't help but silently vow, "You'd better be as effective as you say. If it doesn't work on me, you'll be sorry!"
Ye Feng neither knew nor cared what Jiang Lu, a True Immortal with the strongest Mahayana Realm cultivation in the cultivation world, could do to him.
His only concern at that moment was what seasonings to put in the next dish.
His second dish was more home-style: sweet and sour pork ribs with a sweet taste and a sour aftertaste.
Sweet and sour pork ribs is a popular traditional dish that is representative of the sweet and sour flavor profile.
It can be found in the four major cuisines of Shanghai, Zhejiang, Sichuan, and Huaiyang.
In Shanghai and Zhejiang cuisines, sweet and sour pork ribs are a type of braised dish, while in Sichuan cuisine, they are a famous cold dish. It's prepared by deep-frying and then reducing the sauce, resulting in a sweet and sour flavor. The ribs are amber-colored and glossy, dry yet moist, with a rich, sweet and sour taste, making it a perfect accompaniment to drinks or an appetizer.
Huaiyang cuisine's sweet and sour pork ribs combine the techniques of Zhejiang and Sichuan cuisines, and incorporate the flavors of Shanghai cuisine. It uses sugar, vinegar, scallions, and garlic for seasoning, and is stir-fried in hot oil. The history of Huaiyang cuisine's sweet and sour pork ribs is relatively short compared to the other three cuisines.
What Ye Feng was preparing to make was sweet and sour pork ribs under a different title.
state banquet!
A state banquet is a formal banquet held by the head of state or government to entertain state guests, dignitaries, or people from all walks of life on important holidays.
A state banquet is a high-level event, but it is more than just a high-level event; it is a "battle of food and drink."
The person who approved the "First Banquet of the Founding of the Nation" was the great man who had to stop writing his novel halfway through in order to save the country.
He's cooked several state banquet dishes before, and today he's going to show the cultivation world and even the immortal realm something new.
State banquet dishes are not as extravagant as the Manchu Han Imperial Feast, which uses all sorts of rare and exotic ingredients.
On the contrary, state banquet dishes are usually based on Huaiyang cuisine, firstly because of its exquisite and meticulous nature, including knife skills, cooking time, pairing, and presentation, all of which demonstrate skill.
Secondly, the ingredients are simple and easy to obtain. Unlike Sichuan cuisine, which uses high heat and stir-frying, or Cantonese cuisine, which uses fresh seafood, the flavor is relatively mild or sweet. This is because we need to consider domestic and foreign guests. If the dishes were as spicy and numbing as Sichuan or Hunan cuisine, some guests might feel uncomfortable.
The main ingredients are aquatic products, emphasizing freshness. The flavors are mild, fresh, and slightly sweet. The dishes are delicate, exquisite, and elegant.
The best cut of pork for sweet and sour pork ribs is naturally pork spare ribs, which are the small pieces of meat on the ribs or bones.
When Ye Feng first started learning to cook and buy meat, he learned a lot about pork ribs, but he was also ripped off by those butchers quite a few times.
Spare ribs are divided into front, middle, and back ribs.
The front ribs have less meat and more cartilage, making them ideal for braising. They are also the cheapest part of the ribs.
The back bones are large with little meat, and the meat is rather tough and not tender, making it most suitable for making soup.
The middle rack is mainly made of pork belly, because this part of the meat has a good balance of fat and lean, with more meat and less bone, making it tender and not greasy. No matter what cooking method is used, this piece is the best choice.
Ye Feng handed the whole middle rack to Qi Ye and the others, and then watched them break down the ribs.
Cutting these pork ribs is like using a cannon to kill a mosquito for sword cultivators. Ye Feng had them cut them, which was still a way to train their microscopic control ability.
The sword must be able to thrust out, but also be able to retract.
The disciples were also quite skilled; the ribs they cut were not only uniform in size, but even the cuts were exceptionally smooth and flawless.
Ye Feng nodded in satisfaction and began preparing for the next step.
The first step is to marinate the meat.
Use Shaoxing wine to remove the fishy smell, soy sauce for color, and then sprinkle in some cornstarch.
This dish needs to be fried. Sprinkling cornstarch helps to maintain its shape and also prevents the nutrients in the meat from being lost.
After mixing well, the oil in the pan next to it has also been heated to the right temperature, which is about 50% hot.
Ye Feng picked up the pork ribs with his hands and gently placed them into the oil pan.
Although gentle, the speed was extremely fast; the lightning-fast reach did not splatter any oil.
After putting all the ribs into the oil, Ye Feng simply flipped them over a couple of times with a strainer.
When the surface of the ribs turned slightly browned, he took them all out of the water.
The ribs for this dish don't need to be crispy, so Ye Feng doesn't plan to fry them again.
After pouring out some of the oil from the pot, I added scallion segments, ginger slices, and a few star anise to the pot and stir-fried them.
Qi Ye carefully controlled the heat, keeping it within the low flame range specified by his junior uncle.
Before long, sweat was already appearing on his forehead.
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