"You don't have to fry sweet and sour pork ribs, you can boil them in water. ”

Wang Tianqing took the opportunity to popularize some cooking knowledge to his fiancée, looking forward to the day when she could live a life of eating and opening her mouth.

Note that this meal must be made by his fiancée, otherwise he will not be at ease or happy.

"I'll show you another way to do it later, and the difference in taste is not small. ”

Wang Tianqing didn't plan to continue to elaborate, how tired it was to move his mouth, how could it be convenient to use the finished product.

A large basin full of fried pork ribs exuded an attractive fragrance, and Wang Tianqing couldn't help but grab a piece with his hands.

It's just that after seeing the figure of his fiancée, he didn't obey the call and sent out the fried ribs that were almost to his mouth.

"Ying'er, you try it first, see if it's delicious, I remember that fried pork ribs are also a delicacy, but unfortunately the preparation is not very adequate now. ”

Dongfang Ying's red lips opened lightly and bit the ribs handed over by Wang Tianqing.

The already bright red lips became more and more bewitching.

After giving Wang Tianqing a blank look, she turned her back and took off the fried pork ribs with her bare hands and blew them.

Wang Tianqing instantly sensed that something was wrong, and he actually made a common-sense mistake.

I knew that it was better to eat it myself, and the person who was burned was not Ying'er.

The old man was a little desolate in the corner, and he never expected to be stuffed with a mouthful of "dog food".

You said that it was a coincidence that you just used mind reading to find out if something was good or not, but it turned out that this kind of thing happened and your appetite plummeted.

If you can't do it, it's not too late to take a big break.

Wang Tianqing tasted a piece by himself and found that the taste was not as beautiful as he imagined.

Sure enough, I am still too confident, so I should ask for praise after I am done.

It's not too late to make amends, so hurry up and finish eating.

The flavors of the memories are mixed together, a combination of sourdough meat and sweet and sour pork ribs.

Wang Tianqing found that he was also a little expert in "dark cuisine", of course, the kind of "dark cuisine" that could be eaten.

Cooking oil, Wang Tianqing became more and more proficient in the control of the flame.

The flame was kept at a low temperature to allow Wang Tianqing time to process the ingredients.

Stir-fry the green onions, ginger and garlic in the pot until fragrant, followed by the pork ribs and stir-fry again.

Then the pineapple juice was added, and after thinking about it, Wang Tianqing took out a few more plums and added them.

In this way, the sweet and sour taste is gone, and the juice is reduced on high heat, and a little Hailing salt is poured in before it is almost ready, and stirred with a large iron spoon.

Wang Tianqing grabbed the big iron basin beside him and turned it over, and the dripping lard was poured into the pot next to him.

At this time, the lard had not yet solidified, and Wang Tianqing was ready to come back to deal with it later.

Anyway, a big pot of lard can't run away, and all the people present are people with heads and faces.

After estimating the time a little, Wang Tianqing left again to deal with the remaining pieces of meat.

As for how to do it, he thought about it, and marinated a batch of sausage jerky for later use, and taught his fiancée by the way.

Enduring the nausea, Wang Tianqing picked up the intertwined intestines, put them in a large iron basin, and soaked them in Zhenyuan condensate water first.

Then he selected the pieces of meat on the table, wrapped all the pork belly, and piggybacked on some lean meat.

After all of them were piled up on the board, Wang Tianqing took out two special meat chopping knives from the knife rack next to the desk.

The crisp tapping sound came and went, and I had to say that the hand speed of cultivators was fast.

It's even better than the meat grinder on the Blue Star, after all, the latter doesn't add much meat at one time.

The minced meat was dialed into the big iron basin, and Wang Tianqing was secretly glad that it was fully prepared.

Otherwise, it would be a bit embarrassing to stop the temporary forging iron basin, and considering the importance of the Huaxia Academy's canteen in the future, it would be even more undesirable.

After the meat filling is processed, start to add seasonings, Hailing salt, chili powder, a little honey, and a hundred years of wine...

It wasn't until Wang Tianqing was satisfied that he stopped moving, and the two hands instantly inserted into the meat filling and stirred wildly.

"Ying'er, you can also try to make it in the future, and prepare more food that you make yourself. ”

As soon as the words fell, Wang Tianqing stretched out his hands to quickly wash them, and walked to the refrigerator room to wait for a large number of green onions.

Cutting chopped green onions is very decompressing, Wang Tianqing couldn't help but think when he was cleaning his intestines.

The corners of his mouth twitched, but the movements of his hands did not stop, and a plate of sewage was poured into the pool next to it.

The pool is connected to a fire spirit vein in the cafeteria, which greatly avoids pollution.

When the last basin of water was no longer muddy, Wang Tianqing got up and went to deal with the remaining lean meat.

The lean meat is cut into strips larger than the index finger and then transferred to a large iron basin for later use.

Add Hailing salt, chili powder, 100-year-old wine, etc. in turn, and then stir well with your hands.

Looking at the three iron basins where the preparations had been completed, Wang Tianqing showed a pleased smile.

Scooping out the soaked intestines, Wang Tianqing used Zhenyuan to prop up the casing.

The minced meat from the large iron basin flew into it and quickly filled an entire intestine.

One after another, until the meat filling is used up, and there is still a lot of intestines left.

The knot was placed on the desk, and Wang Tianqing dealt with the meat strips in another iron basin.

A large rectangular iron plate was pulled out from under the stove, and the strips of meat were neatly stacked.

Coming to the far right of the stove, Wang Tianqing placed a large iron plate on the groove and lit a flame.

, it's over, I forgot to brush the oil up, but fortunately it was in time.

Wang Tianqing hurriedly took out a small jade jar from the Empty Bone Ring, and then used a jade spoon to put a little milky white lard next to each piece of meat.

Nima's lack of a brush is very uncomfortable.

The work efficiency was extremely low, but Wang Tianqing still completed it.

The lard melts when it is hot, and soon it is covered with large iron plates.

The sound gradually rose, and Wang Tianqing took the iron clip to turn over the meat strips.

"Ying'er, come over and help me. ”

Dongfang Ying heard this, took the iron clamp in Wang Tianqing's hand, and operated it in a good way.

Of course, Wang Tianqing's guidance and hand-in-hand teaching are indispensable.

and the silent gaze of the beautiful woman, as well as the resentment of the old man.

The sausages placed on the table were skewered by Wang Tianqing with a large iron stick, preparing the venue needed for smoking later.

He still has a lot of fruit trees in stock, which saves a lot of time.

After setting up the venue, he started smoking directly, and it was obviously the first time to shoot but he was extremely skilled.

This is the benefit of having cultivation in the body, and the strong mental power can simulate and deduce some things.

Wang Tianqing, who kept flipping the sausages, suddenly trembled, this is the biological alarm clock he set for himself is extremely effective.

When controlling the operation of the true element to a certain meridian, it is slightly rioted, so that the churning of qi and blood is very obvious.

Wang Tianqing cut off the supply of true yuan to the flame in time, and the big wok not far away slowly quieted down.

Sweet and sour pork ribs, done.

Oh yes, I'm still stewed in a pot of pork knuckle soup, but if you count the time, it doesn't look like it's simmered yet.

Wait for the sausage to be smoked and then go to see, if there is a real problem, just drink the soup.

Anyway, the soul of pork knuckle soup is not pig's knuckle, ennnnnnnnnnn, I said, believe it or not.

Ying'er didn't have any big problems there, and the jerky might be finished faster than her own.

The keel and the pig's tail are simply stewed in the pot soup, anyway, if you don't stew today, you will have to stew tomorrow.