Chapter 319: Pork ribs and rice cakes, with bayberry~
The pork ribs rice cake made in Jiangning is made with small ribs, which can also be called ribs.
The ribs are small bones with a layer of light pink lean meat around them.
It is leaner than the big head ribs and easier to eat.
Jiang Ning put the ribs on the chopping board and chopped them into small pieces about three or four centimeters long with a kitchen knife.
With the sound of dong dong dong.
The knife rises and falls.
Jiang Ning's movements were quick and decisive.
But just such a simple act of chopping ribs was enough to surprise Qin's father and Qin Sizhi who came to peek.
Because the Qin family's chef is a 1.8-meter-tall man from Northeast China, tall, fat and strong, full of strength, the chopping boards and kitchen knives he uses are all the largest.
A kitchen knife weighs two kilograms, and it is difficult for ordinary people to hold it.
None of the women in the Qin family cook, and the only person who occasionally cooks is Qin's father.
So no one thinks there is anything wrong with such a big and heavy kitchen knife.
But now...
Such a large and heavy kitchen knife that was shining silver was actually held easily in the hands of Jiang Ning, who looked so weak.
this……
It's like Lin Daiyu uprooting a weeping willow tree.
The impact of the picture is quite great.
Moreover, when Jiang Ning was chopping the ribs, he didn't even blink or frown, and his expression was relaxed.
Qin Sizhi had heard Grandpa Qin repeatedly boast about how good Jiang Ning's cooking skills were.
But I always thought it was just a craft, and I never thought it would be so "majestic".
Qin Sizhi said nervously and worriedly, "Sister-in-law, you...you...you should be careful with your hands. Don't hurt your wrists."
On the other hand, Qin's father, who was standing by, had a barely perceptible glimpse of admiration in his eyes.
It turns out that every woman in their Qin family is not simple.
After taking a few glances, Father Qin walked out of the kitchen with peace of mind, allowing Jiang Ning to do his best.
Qin Sizhi, on the other hand, was standing aside, watching intently and with great interest.
After chopping the ribs, the next step is to blanch them.
A basin of cold water, chopped onions, ginger, garlic, and an appropriate amount of cooking wine.
The pink ribs must be put into the pot with cold water and then turned on high heat.
As the water temperature rises, the meaty ribs gradually begin to change color.
The ribs were of high quality and there wasn't much foam floating around.
In the kitchen, there was a gurgling sound of boiling water.
After blanching for ten minutes, the ribs were thoroughly cooked.
Jiang Ning poured water, took out the ribs, and then put them in a basin of ice water.
This is also a very detailed step.
The rapid drop in temperature from boiling hot water to ice water can make the meat firmer and taste better.
At the same time, after the ribs have cooled down, you can proceed to the next step.
——Take out the small bones inside the ribs.
The cooked ribs have reached the point where the flesh and bones are separated due to the stimulation of temperature.
Can be easily removed from the bone.
The ribs without the bone in the middle became a circle of hollow lean meat.
It was the first time that Qin Sizhi saw such an operation. She looked confused and puzzled, and a little distressed.
"Hey... why did you throw away all the meat and bones? Spare ribs should be attached to the bones, so they taste better when you chew them."
"Don't worry, Fourth Sister, there will be more 'bones'."
Jiang Ning said with a smile.
But the bones in her mouth were not the same bones as before, but were replaced by rice cakes.
Jiang Ning's skillful hands cut the large rice cakes into strips of three or four centimeters in length, which was about the same size as the bones removed from the ribs.
The rice cake is snow-white and transparent, and can be inserted into the meat ring of the ribs.
In this way, the rice cake sticks to the pork ribs, and the pork ribs wrap the rice cake.
At first glance, it looks like the bones inside the ribs are still there.
Qin Sizhi was amazed, "It's actually possible to do this."
After all the pork ribs and rice cakes are ready.
Jiangning washed the pot and heated it up again.
After the iron pan starts to steam, pour in a little cooking oil, just a thin layer, not too much.
Then add a handful of rock sugar.
This step is to stir-fry sugar color.
When the cooking oil is heated, the rock sugar will melt along with it and turn into syrup.
The syrup gradually blends with the cooking oil.
The color also changes from the initial transparent syrup to caramel color.
When frying sugar color, do not use too high a heat.
Because the syrup is very easy to over-fry. If the color is too dark, it means that the syrup is burnt. Then the whole dish will be bitter and astringent because of the burnt syrup and become unpalatable.
This step looks simple, but it actually requires a good grasp of the heat.
Jiang Ning only did it once and succeeded.
There was a sweet smell of syrup in the kitchen.
During this time, pour in the ribs immediately and stir-fry quickly so that every piece of ribs is coated with syrup.
Then pour in light soy sauce, oyster sauce and rice wine.
And spices like bay leaves and cinnamon.
After a while.
The ribs began to take on color, stained with shiny sugar, and were already very sweet and tempting.
Qin Sizhi swallowed and asked anxiously.
"Sister-in-law, is it almost ready to be served? Can we eat it right away?"
"Fourth sister, not yet, please wait patiently."
At this stage, it looks like the ribs are cooked and ready to eat, but it’s just the beginning.
After the ribs were colored, Jiang Ning poured in clean water again.
The amount of water should be enough to cover each piece of ribs.
then.
Jiang Ning put two more black things into the pot and then covered it with the lid. ⑦
Qin Sizhi couldn't see clearly and immediately asked in confusion.
"Sister-in-law, this...what is this? Why did you release it so quickly? I couldn't see it clearly."
Immediately following.
Qin Sizhi heard an unexpected answer.
Jiang Ning: "It's dried bayberry."
"What?!" Qin Sizhi's eyes widened. "Yangmei? Aren't Yangmei eaten fresh? How can it be used to cook?"
On the stove next to it.
Cover the pot and simmer the pork ribs and rice cake for forty minutes.
Jiang Ning finally had his hands free and could concentrate on answering Qin Sizhi's questions.
"Fourth sister, dried bayberries have a certain sour taste, which can make the spareribs sour and sweet, just like sweet and sour spareribs. And using bayberries can make the spareribs meat softer and can also add a bit of fruity flavor to the meat dish, making it less greasy."
Qin Sizhi suddenly realized, "It turns out that there is so much knowledge involved in making a dish."
After saying.
Qin Sizhi gave Jiang Ning a thumbs up.
It's praise from the bottom of my heart.
Before Jiang Ning walked out of the kitchen, a tall figure walked in quietly.
They both turned around and saw that it was Qin Jiulie.
Qin Jiulie's eyes fell on Jiang Ning, especially her red fingers from soaking in cold water while cooking.
After taking a look, he stuffed a hot water bottle filled with hot water into Jiang Ning's hand.
"Wife, hold this and your hands won't get cold."
Qin Jiulie lowered his head slightly, and while handing Jiang Ning a hot water bottle, he also gently rubbed her fingers.
The movements are gentle and careful.
Jiang Ning's fingertips are not only warm, but also soft.
Qin Sizhi stood aside and was fed a bucket of dog food all of a sudden.
It means... it's too shameful to watch! ! !
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