As soon as Meng Liwei's question came out, a lot of barrages flew out of the screen immediately.

Obviously, people are curious about this, too.

Xu Zhuo cleared his throat and began to explain to everyone why it is best to put fresh meat in the refrigerator when marinating, there are three main aspects here.

The first is that meat has the effect of absorbing water in a low temperature environment.

In a low-temperature environment, the meat will have a trace amount of water absorption, which can make the coated juice enter the meat and achieve the purpose of flavor.

The second is that in a low temperature environment, the microbial metabolism of meat will be slower, which can keep the meat tender and tender.

Thirdly, the meat will lose water when it is left for a long time, while in a low-temperature environment, the meat can maintain sufficient moisture for a long time, so that the prepared dish is full of juice.

After explaining, Xu Zhuo temporarily said goodbye to the people in the live broadcast room, and let Meng Liwei sit on the balcony for live broadcast, and he went to try on the clothes that Pang Lihua bought for him a few days ago.

When the mother-in-law goes out shopping now, she always buys some clothes for Xu Zhuo.

is even closer than Chen Guifang's mother.

Xu Zhuo tried on clothes, and chatted with Yu Keke for a while, but he was tired of it for more than two hours before it was over.

"Xu Zhuo, it's almost time, right?"

Back in the kitchen, Meng Liwei came over with his mobile phone.

Just now, with Pang Lihua's consent, he held his mobile phone to take pictures of the entire villa inside and out, allowing fans in the live broadcast room to experience the house where rich people live up close.

Xu Zhuo took out the ribs in the refrigerator, and the two hours of pickling, to be honest, the time is not very long, it is best to marinate for four or five hours, so that the ribs can add more flavor.

But today is a live broadcast, and I can't keep fans waiting.

After Xu Zhuo brought out the pork ribs, he began to pour half a pot of peanut oil into the pot and heat it up.

Taking advantage of the burning of oil, Xu Zhuo began to move on to the next step.

He took the ribs in the basin, one by one, and brushed off the excess garlic on top, and then replaced the ribs with a clean basin and put them in.

"After marinating, be sure to remove the garlic paste on the ribs, otherwise when frying, the outer layer of garlic paste will be pasted instantly, resulting in a bitter taste of the ribs. ”

After Xu Zhuo explained to the people in the live broadcast room, he sped up the movements in his hands.

When it was all done, he found a plate and poured some cornstarch into it.

When the oil temperature rises and you fry in the pan, be sure to roll the ribs in the starch to make the surface of the ribs stained with starch.

The ribs fried in this way are crispy on the outside and tender on the inside.

And after there is a layer of starch on the outside, the moisture inside the ribs can't come out, so the ribs are full of juice and will taste better.

Otherwise, the moisture in the pork ribs is easily fried out by the oil, resulting in the meat of the cooked pork ribs being woody and hard, which is difficult to swallow.

When the oil temperature was seventy percent hot, Xu Zhuo began to fry in the pan.

The way to fry garlic pork ribs is called cooling and frying in professional terms.

This means that when the ribs are put into the pot, the oil temperature should be high, at least 70% or more, so that the skin of the ribs can be quickly fried dry and the moisture can be locked.

Once the ribs are set, turn down the heat and let the oil in the pan cool down slightly.

Because the pork ribs are easy to fry in hot oil at high temperatures, and the pork ribs are relatively thick, it is not easy to fry thoroughly if the frying time is too short.

By cooling down and prolonging the frying time, this problem can be easily solved.

"The ribs should be put into the pot one by one to prevent sticking, and also to prevent the oil temperature in the pan from suddenly dropping, resulting in too slow shaping and water loss in the ribs. ”

Xu Zhuo habitually explains, he is handsome, his skills are good, and every step is clean and neat, so the live broadcast room has attracted more and more fans.

There are foodies, Yan Kong, and CP fans of Xu Zhuo and Meng Liwei.

Anyway, there are all kinds of people.

After the pork ribs changed color in the pot, Xu Zhuo turned down the heat.

Soon, the temperature of the oil in the pan cooled down.

After frying like this for five or six minutes, Xu Zhuo turned the fire back on and let the oil temperature rise again.

The purpose of this is to fry the excess fat out of the ribs, so that the ribs don't taste so greasy.

And frying it like this also saves the step of re-frying.

After the ribs are taken out, the second pot of ribs can be quickly put into the pan without waiting for the oil temperature to come up.

After the oil temperature rose to seventy percent again, Xu Zhuo took a delicate white porcelain plate, put a piece of oil-absorbing paper underneath, and then fished out the ribs in the pot.

After being put in front of the camera and showcased, it was sent outside for Pang Lihua, who waited until now, to taste it first.

Elders, it's normal to enjoy this treatment.

But Pang Lihua was a little overjoyed.

She didn't have anything to do today, just nested on the sofa in the living room to watch Xu Zhuo's live broadcast, and chatted with those old sisters about where to shop by the way.

Unexpectedly, Xu Zhuo actually served the pork ribs that had just come out of the pot to himself.

And to put it so politely.

Let Pang Lihua have mixed feelings.

After Xu Zhuo entered the kitchen, she immediately took out her mobile phone and took a small video and sent it to the circle of friends.

"My son-in-law heard that I like to eat garlic pork ribs, so he personally cooked a plate for me, it tasted awesome, it was the best garlic pork ribs I have ever tasted. ”

Yes, another woman possessed by a drama spirit.

Soon, various comments and likes appeared under this post.

Almost all of them are praising Pang Lihua for finding a good son-in-law, and such a filial son-in-law is really difficult to find now.

Pang Lihua pinched the ribs and looked at the comments while eating them deliciously.

These ribs are really delicious, crispy on the outside, tender meat, rich in garlic fragrance, taste carefully, and there is a hint of spicy taste inside.

And Xu Zhuo fried it very thoroughly, and when he bit it lightly, the meat was completely detached from the ribs, leaving only a clean bone.

It's a great feeling!

And the sour comments of the old sisters in the comment area also made her feel happy.

"Those two stinky boys in my family have never cooked a meal for me, I didn't expect Xiao Zhuo to be so good to you, you really found a good son-in-law, envy!"

Dai Yunxia's comment made Pang Lihua's mood even happier.

The relationship between the two was very average before, because Dai Yunxia gave birth to two sons, and Pang Lihua gave birth to a daughter, and Dai Yunxia always used this matter to squeeze her.

Now that she has Xu Zhuo's son-in-law, Pang Lihua immediately became angry.

Hmph, what's wrong with your two sons, one of my sons-in-law is stronger than both of your sons!

When Pang Lihua was thinking about this, she suddenly turned to Yu Keke's comment.

"Mom, don't you particularly like to smell garlic? When do you like to eat garlic pork ribs? I also make it for you...... Tsk!"

————————

I don't have any resistance to fried food...... Swallowing saliva while writing......