In fact, there has always been a call for Xu Zhuo's live broadcast of cooking, especially when he was in Huizhou, the scene of cooking when he participated in the competition was watched by the people in the live broadcast room.

Then a large group of people ran to Meng Liwei and Zhou Wen's live broadcast room to brush up on Xu Zhuo's live cooking comments and barrage.

However, Boss Xu has been busy and has very little free time.

That's why it's been delayed.

Today, Boss Xu, who didn't want to go to college, was finally caught by Meng Liwei.

"Lao Meng, in fact, I don't want to do a live broadcast. ”

"That's not good, fans especially want to see you cook, brush your barrage in my live broadcast room every day, and last night I heard that I was coming to Yangzhou to meet you, and I was even more excited. ”

"That's it?"

"Ahem...... Also, Jiajia wants to take a leave of absence today, I think it's still important to get down to business...... If we want to buy a house in your provincial capital and get married, we have to hurry up and earn money...... Damn, why are you laughing so obscenely?"

Xu Zhuo laughed a little stomachache.

Zheng Jia is really ...... for Meng Liwei to maintain the moment of a sage

Play hard!

With the degree of Meng Liwei's dark circles, the two of them definitely tossed for a long time last night.

If he asks for leave again during the day today, Lao Meng is afraid that he will cry.

As a good brother, I naturally have to help.

Therefore, there is the current scene of live cooking.

Garlic pork ribs are a very common home-cooked dish that is relatively simple to make.

But if you want to be delicious, there are many doorways here.

Xu Zhuo felt that it was necessary to popularize science with the people in the live broadcast room.

It's not like marinating the ribs in minced garlic and frying them.

Garlic pork ribs want to be delicious, and the steps are a little cumbersome.

However, in general, the difficulty is relatively low, and anyone can make it at home.

Originally, Xu Zhuo planned to do a live broadcast in the back kitchen on the first floor, but there were too many people in the back kitchen on the first floor, and it was too messy, and the noise of the fan and hood was relatively loud.

So Xu Zhuo changed the live broadcast venue to the Yu family's villa.

The kitchen is big enough and quiet enough.

And if it's well organized, you can also take the opportunity to let fans see what kind of experience it is to have a kitchen larger than the living room at home.

Only Pang Lihua was at home today, and when she heard that Xu Zhuo was going to do a live broadcast here, she quickly asked the nanny at home to clean the kitchen again, for fear of affecting her son-in-law's handsome appearance.

By the way, she also wanted to try Xu Zhuo's craftsmanship.

In order to do a live broadcast today, Meng Liwei deliberately went to the cold fresh meat counter in the supermarket and bought two pork chops.

It's the kind of ribs that have the two big bones removed, leaving only the ribs.

Now he is soaking in a pool to remove blood.

After the live broadcast began, Meng Liwei first greeted the fans waiting in the live broadcast room, and then introduced Xu Zhuo in a grand manner.

Pang Lihua was sitting in the living room at this moment, watching the live broadcast of Meng Liwei and Xu Zhuo.

After Xu Zhuo appeared, her mother-in-law was so excited that she rewarded tens of thousands of yuan with props, which suddenly made the popularity of the live broadcast room skyrocket a lot.

Rich people are so direct, they don't know how to be subtle at all.

In the kitchen, Xu Zhuo, who had finished greeting the fans, began to prepare for cooking.

First of all, I will introduce the ingredients that will be used today.

Pork chops, garlic, and starch.

The seasoning is also very simple, with light soy sauce, oyster sauce, pepper and salt, sugar.

After all the introductions, Xu Zhuo took the ribs in the basin and washed them, cut the ribs one by one with a kitchen knife, and then chopped the ribs into the same length and length.

"You can skip this step when you do it at home, and just ask the enthusiastic vendors to help chop the ribs when you buy them. ”

After the ribs are ready, Xu Zhuo cleans the ribs again.

Start with the first step in making garlic ribs – washing the ribs.

When I talk about washing pork ribs, I don't mean washing them with water, but using baking soda to knead the pork ribs carefully.

This is done for two purposes.

First, clean the impurities inside the ribs to make the ribs cleaner and tastier.

If you want garlic pork ribs to be delicious, you can't blanch them.

If you can't blanch it, it means that the impurities in the ribs can't be cleaned out, and even the smell and blood in the ribs can't be removed.

At this time, it's time for baking soda to come into play.

Cleaning the ribs with baking soda is even better than blanching.

The second effect of baking soda is to soften the protein, making the meat of the pork ribs more tender and the taste better.

"When you make pork ribs, no matter what you do, you can actually grab the ribs with baking soda and then pour water to soak them. ”

Xu Zhuo said as he did it, and after all the ribs were kneaded with baking soda, he poured in the water.

Soak it for half an hour.

Taking advantage of this effort, Xu Zhuo began to peel garlic with Meng Liwei.

While peeling garlic, I chatted about those interesting things when I was in college, and those fans listened to it with relish.

Five catties of pork ribs, a lot of garlic is used.

The two of them had to peel off four or five heads before it was over.

Clean the garlic, then use a knife to remove the tail of the garlic, then put it in the food processor and start making the garlic puree.

To make garlic pork ribs to get into the flavor faster, beating the garlic into garlic mash is a good choice.

In addition to garlic, you have to add some other seasoning to increase the flavor of this garlic for marinating meat.

For example, Xu Zhuo, after putting the garlic into the cup of the food processor, washed a few millet spicy and threw it in, and the pork ribs that came out of this way had a faint spicy taste, which was very appetizing.

In addition to millet spicy, Xu Zhuo also put two star anise and a spoonful of salt in it.

"Adding a little salt can make the garlic puree faster, and it can also make the water of the garlic seep out, so that it can soak into the meat faster when marinating the ribs. ”

After Xu Zhuo finished explaining to the camera, he poured some cold boiled water into the cooking cup.

Then place the cup on the processor, turn on the grinding function, and start making the garlic paste for the cured meat.

After the garlic paste is ready, the ribs are almost soaked.

Compared with just now, the current ribs are a bit miserable.

There was a thick layer of dirty foam floating on the surface of the water in the basin, and there was a drop of blood, like the foam that had been boiled when blanching.

Xu Zhuo poured out the water in the basin and washed the ribs twice.

Then use your hands to remove as much water as possible from the ribs and place them in a clean basin.

Start preparing the marinated ribs.

First, pour in the freshly beaten garlic, then pour in the appropriate amount of oysters, light soy sauce, pepper and salt, and then stir well with your hands.

After this step is done, Xu Zhuo took the plastic wrap to seal the mouth of the basin and sent it to the refrigerator for pickling.

At this time, Meng Liwei asked a question that everyone wanted to ask.

"Xu Zhuo, why do you put the ribs in the refrigerator to marinate?

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I was going to write more, but since five o'clock in the afternoon, I have been weak and sleepy, and my blood pressure, blood sugar, and heart rate are normal, and I don't know what the situation is. That's so much for now, I'll update it when I get better.

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