In the morning, Xu Zhuo came to the store and saw the pork ribs bought by Jianguo.

Today, I'm going to make garlic pork ribs and steamed pork ribs with soy sauce.

Yesterday, not only did Li Hao ask to eat garlic pork ribs, but even Yu Keke and Sun Panpan were also clamoring to eat them.

Girls, that's it.

I dislike this kind of fried food, I don't think it's greasy, it's high in calories, but when I have the opportunity to eat it, I look very fanatical.

Xu Zhuo picked the ribs first.

Cut the ribs into roots, and then cut off the cartilage at the part of the ribs.

These cartilages with meat are the main ingredients for steamed pork ribs with soy sauce today.

Cooking it with cartilage with meat makes it taste better and avoids the trouble of spitting out the bones.

Steamed pork ribs in soy sauce because the meat is chopped into small pieces.

Therefore, for many people, spitting out bones is one of the more troublesome dishes in this dish, especially some broken bones, which will get stuck between the teeth or throat and cause injury.

Now that you use cartilage to make it, you don't have to worry about it.

And it tastes better too.

I didn't know what to eat this morning, so I simply took this opportunity to make steamed pork ribs with soy sauce to taste the taste.

He originally wanted to do it again at noon, but there were many people at noon, and there were not many cartilages chopped off, so it was better to fight with Cao Kun Jianguo.

If you can, you can launch this steamed cartilage with soy sauce at Sifang Restaurant in the future.

Compared with Linping City, there are more ingredients that can be bought in the provincial capital.

For example, the cartilage with the tip of this rib can be bought in boxes in the provincial capital.

And Lin Ping City, if you want to eat this kind of meat, you can only buy a whole pork rib and go home and chop it yourself.

After chopping off the cartilage on all the ribs, Xu Zhuo soaked all the remaining ribs into a basin to remove the blood.

Then I went to the utility room and grabbed a handful of dried tempeh, rinsed it with cold water first, and then soaked it in hot water.

The purpose of soaking in hot water is to bring out the aroma of the dried tempeh, so that when marinating the ribs, the aroma will soak into the meat.

However, you should not soak it in hot water for too long, as all the aromas will run into the hot water.

As long as the epidermis is slightly wrinkled, it's fine.

After soaking the dried tempeh, Xu Zhuo began to clean up the fleshy cartilage that had just been chopped off, these cartilages were not long, but the meat quality was great, fat and thin.

Not only is it suitable for steaming pork ribs with soy sauce, but it also tastes good when you use other cooking methods.

He took a kitchen knife and chopped all these cartilage segments into small pieces of about two centimeters.

Steamed pork ribs with soy sauce are different from other dishes, this dish only needs to be steamed for about fifteen minutes to get out of the pot, so the pieces should be smaller, otherwise they will not be steamed thoroughly.

And when steaming, there is also a special aspect, these ribs can not be stacked together, but should be evenly spread on the plate, so that the heat is even, and the meat is more delicious.

After chopping it, Xu Zhuo washed off the blood on the surface and began to rub it with baking soda.

After grabbing for a few minutes, Xu Zhuo washed the cartilage meat with water, then vigorously squeezed out the water, and began to prepare the ingredients for marinating the ribs.

The first is the soaked dried tempeh.

In order to make the flavor of tempeh better blend into the meat.

Xu Zhuo cut the soaked dried tempeh into small pieces.

Once chopped, sprinkle the ribs into a bowl and start chopping the garlic cubes.

The delicious steamed pork ribs with soy sauce must have a garlic flavor, so that they are not greasy.

After putting the garlic into the basin, Xu Zhuo put some ginger slices and green onions into the basin, which are also indispensable.

However, after marinating, ginger slices and green onions should be picked out, otherwise it will affect the color of the dish.

Then add some oyster sauce, light soy sauce, sugar, salt and other condiments.

Mix the ingredients and seasonings with your hands, and finally grab a handful of cornstarch and put it in and continue to mix until the cornstarch completely wraps the ribs.

The purpose of this is to lock in the moisture in the meat and prevent water loss from the meat.

After this step was done, Xu Zhuo poured some cooked peanut oil into the basin.

This way the pieces of meat don't stick together, and when they're done, they're smoother to eat.

However, you can't put too much oil, because although this dish is a hot meat, it has a light taste, and it is not easy to swallow if it is too greasy.

Finally, Xu Zhuo sealed the plastic wrap and put it in the refrigerator for refrigeration and pickling.

It takes about half an hour to marinate.

Taking advantage of this time, he was ready to make breakfast.

Since he made this steamed pork ribs with soy sauce, Xu Zhuo didn't want to make any other breakfast, so he directly brought out the casserole and began to boil the casserole porridge.

If you don't have seafood, you don't need seafood, and you can use whatever ingredients you have in the store.

Eat it yourself, as long as it tastes good, you don't have to pay too much attention to anything else.

I didn't prepare last night, but if I had to make some noodles, I could have made some quicksand bags and other noodles.

Although the taste may not be as good as that of Cantonese morning tea, with the blessing of dough mixing and kneading skills, the taste should not be too bad.

But it's going to be too late to do it again.

Later, let Shi Lei or Jianguo buy a few oil rolls and make do with a meal.

Go back and do more tasks, master a few more Cantonese dishes, and then have an authentic Cantonese morning tea for everyone to taste.

About half an hour later, Xu Zhuo took the basin out of the refrigerator and looked at the pickled color.

To make steamed pork ribs with soy sauce, you must marinate the meat thoroughly and then steam, so that the pork ribs can taste good.

Otherwise, there will be a smell of raw meat in the ribs, which will be difficult to swallow.

Now that the meat has been marinated and the casserole porridge is almost ready, Xu Zhuo decided to start steaming.

However, steaming pork ribs is also particular.

The first step is to do a second thickening.

Unlike other steamed meats, steamed pork ribs with soy sauce must be thickened twice if they want to be delicious, so that the steamed pork ribs are tender and refreshing, fragrant but not greasy.

Before thickening, Xu Zhuo had to pick out the green onions and ginger slices that were put into the pot.

Then pour in the starch water that has just been mixed.

It doesn't take much, just get all the meat covered.

Pour in the starch water, mix it again, and start to put it on the plate.

This dish is best steamed dish by plate, not only because it can be steamed more evenly, but also because it is convenient to wrap the container on the surface.

For this dish to be delicious, it has to avoid water vapor dripping into the ribs.

Therefore, when steaming, it must be covered with a layer of plastic wrap, so that the whole pork ribs are the original flavor, both the color and the taste are very good.

Of course, there is also a special approach to plastic wrap, and you must use a toothpick to prick a few holes in it after it is covered.

This will allow the air to escape from the plate.

Otherwise, if it is impermeable, these plastic wraps are in danger of "exploding".

Xu Zhuo put plates of meat into the steaming cabinet, adjusted the steaming time, and suddenly saw Zheng Jia walking in from the door.

"Boss, what about our old Meng, what's wrong with him?"

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