Bai Xiaobai has already cleaned all the ingredients needed for stewed pork ribs with dried melon and scallops, and started to cook the food.

Fresh pork ribs have been chopped into small pieces,

Blanch the water in cold and warm water to remove the blood.

This step is very crucial, when boiling water, the water can neither be cold water nor boiling water, it must be cold and warm water, about 35 degrees Celsius.

Blanching requires less water and faster speed, otherwise a large amount of nutrients in the meat will be lost, and the gains outweigh the losses.

Pork ribs after blanching must be disposed of immediately.

If the meat is not cooked immediately after blanching, the surface layer of the cold will shrink, resulting in the phenomenon of "regeneration", which will eventually lead to unsatisfactory results.

Bai Xiaobai immediately put the blanched pork ribs into the special small casserole provided by the system.

This small casserole is completely different from the green casserole used to boil beef bone broth and pork bone broth before, only the size of a sea bowl, earthy yellow, and looks no different from ordinary casserole, but the system has an electronic display screen, which obviously comes with black technology.

The water used to boil the soup is also very special, it is neither tap water nor the blue and white porcelain spring water used to boil the secret sour plum soup, but the water contained in a gourd.

Bai Xiaobai unscrewed the gourd and added water to the casserole.

The amount of water is also critical, and it is ideal to submerge the ingredients just enough to be knuckle deep.

I don't know what kind of water is in this gourd, and I feel that the temperature is a little cold, and I always feel that it is not as simple as ordinary mountain spring water and glacier water.

After adding water, Bai Xiaobai cut a thin slice of ginger and added it to a small casserole, and then turned on the high heat and began to cook the soup.

This kind of small casserole with electronic black technology can actually directly contact the fire without exploding.

Proper black technology!

In less than a minute, the casserole lid was already steaming hot, constantly hitting the casserole lid.

Grunt...... Grunt......

Bai Xiaobai took advantage of the gap between boiling soup and began to process the dried scallops.

In order to save trouble, most families throw a few dried scallops into the stew pot or casserole when making soup.

This practice cannot be said to be wrong, it can only be said that the umami of the dried scallops cannot be fully stimulated, and the taste will naturally be much inferior.

In order to make the scallop soup more delicious, there is actually one step to cook - that is, the scallop soaking.

The scallops themselves are very dry and hard, and the soaked scallops must be made with the help of a special bowl provided by the system.

This gaiwan is also a black technology, which can greatly shorten the soaking time.

Bai Xiaobai put the bright yellow scallops into the bowl, and added warm water, and the scallops were not over, as if waiting to make tea.

After soaking the scallops, Bai Xiaobai began to cut the winter melon.

The winter melon provided by the system is dark green, without white frost, and has a smooth surface without the slightest scratch.

Bai Xiaobai worked in the countryside when he was a child, and judging by Guati, this winter melon was definitely just picked and very fresh.

The system provides the whole winter melon, but only the middle section of the whole winter melon can be used for cooking the stewed pork ribs with dried scallops, and the rest will be recycled by the system.

Bai Xiaobai cut the knife very neatly, and cut it along the most interrupted part of the winter melon.

He quickly peeled and removed the core of the winter melon seed in the middle, and cut the winter melon flesh into four square pieces of the same standard.

Cutting standard squares is not only for aesthetics, but more importantly, it is conducive to stewing, so that the winter melon can be heated consistently, and there will be no large pieces that are not ripe and small pieces that are boiled rotten.

After cutting the winter melon pieces, the small casserole beeped.

Bai Xiaobai uncovered the casserole and added the chopped winter melon pieces to it.

The volume of the soaked scallops has more than doubled, and the soup is pale yellow and exudes a strong seafood fragrance.

Bai Xiaobai poured the scallop soup into a small casserole and continued to boil.

After boiling for less than a minute, the steam emitted by the casserole fills the entire kitchen with an incomparable fragrance.

Drops –

With a prompt tone, the stewed pork ribs with dried scallops with winter melon have been completely stewed.

Bai Xiaobai opened the lid of the pot, and a fragrant hot air hit him.

After the heat passed, a pot of good soup was presented in front of his eyes.

After being rendered by the scallop soup, the color of the soup is pale golden yellow, which looks very light and refreshing.

The color of the stewed pork ribs is also very attractive, and the tender green and translucent winter melon pieces are half floating in the soup, and a few dried scallops are dotted among them, which also looks interesting.

This soup is really full of color and aroma, and it makes people salivate just by looking at and smelling it, but I don't know what the actual taste is?

Frankly speaking, if Bai Xiaobai used to make soup and drink it by himself, he had to add old wine, ginger slices, and in order to melt the calcium of the bones, he usually added a small amount of white vinegar.

However, the way of making soup in the system is a bit similar to the old fire soup in Guangdong Province, not even a drop of fishy wine is added, except for a piece of ginger, there is no other flavor enhancement ingredients, Bai Xiaobai really has no bottom for the taste of the soup.

After adding the appropriate salt to taste, Bai Xiaobai took out a large bowl of stewed pork ribs with winter melon and scallops, brought it to the table outside, picked up the soup spoon, scooped up a mouthful of soup and drank it.

Practice is the only criterion for testing the truth, and previous worries are completely unnecessary.

This soup is not greasy, it is very refreshing, and there is no oil left on the lips after drinking.

Although there is no MSG or chicken essence added, the addition of dried scallops brings out the freshness of the soup from the inside out.

Every sip of the soup is full of delicious taste, both light and mellow, both delicious and sweet.

Eat another bite of pork ribs.

The meat is delicate, not stuffed at all, the meat is fragrant, full of bone and meat aroma, without a trace of fishy smell, it is a real tooth and cheek fragrance.

The shape of the winter melon is not stewed, it is kept very perfectly, Bai Xiaobai scoops up a soft piece of winter melon and puts it in his mouth.

The winter melon pieces melt in the mouth, and the mouth is full of the refreshing fragrance unique to winter melon.

Whether it's soup, pork chops or winter melon, the taste of each ingredient is impeccable.

This is the best soup!

Without adding too many excipients and spices, the soup is kept in its original and freshest taste, even if you have a bad appetite in the middle of summer, this soup can make people whet your appetite.

Bai Xiaobai drank soup while blowing, and his happiness at the moment was self-evident.

In the middle of summer, the human body will lack a large amount of freely bound water, and often have a dry mouth, which is extremely easy to catch fire.

At this time, it is not advisable to take supplements, and it is advisable to eat ingredients that clear heat and reduce fire to make soup and drink.

However, at this time, beef and mutton are not suitable for meat, and pork is the best.

Pork is not dry, sweet and salty, it can strengthen the body, and can nourish the yin and lungs, especially suitable for summer consumption.

The ancients had the practice of 'tasting flowers in spring, eating melons and fruits in summer, eating wild mushrooms in autumn, and tonifying medicinal herbs in winter'.

This is the way people made soup in ancient times, and it is also very practical today.

In winter, it is suitable for nourishing herbs to make soup with pork chops, and in summer, it is more suitable to use various melons and fruits to make soup with compatible pork chops.

Among them, winter melon, the only non-fat vegetable among melons and vegetables, is particularly suitable, which can not only increase appetite, but also reduce heat and water.

A small casserole of stewed pork ribs with winter melon and scallops was quickly drunk by Bai Xiaobai, and the ribs were called clean.

Xiao Hei saw the bones that Bai Xiaobai threw to it without any flesh, and the dog's eyes widened, and he was instantly depressed.

After drinking the last sip of soup, Bai Xiaobai's whole body was refreshed, which was really refreshing.

He wiped his lips and asked the system, "System, how much is the price of stewed pork ribs with winter melon and scallops?"

The cold electronic sound soon sounded.

[A small casserole of stewed pork ribs with winter melon and scallops is priced at 498RMB, and the host level is low, and the price cannot be changed. 】

Although this price is currently the most expensive of all the mastery dishes, Bai Xiaobai has no objection to this price, because the taste of this soup is definitely worthy of this price.

You can't use an ordinary stew pot of about ten pieces to make a simple measurement and comparison.

"System, the source of ingredients for stewed pork ribs with dried winter melon and scallops, can you briefly introduce it?"

Asking the source of the ingredients in the system has become a routine for Bai Xiaobai every time he tastes the perfect food.

Because he knows that the ingredients provided by the system are definitely not simple, they are all top-notch.

Some special ingredients still have special historical origins, such as Tianjiuhong Chaotian pepper in the Ming Dynasty and a piece of ice-hearted lotus leaf in the Tang Dynasty and a century-old tangerine peel, which must be the bar of the food industry.

So Bai Xiaobai especially likes to listen to the system report ingredients (bragging).

A cold electronic sound quickly resounded in my head.

【The ingredients are good to eat, and the ingredients for stewed pork ribs with winter melon and scallops are as follows. 】

After the cold electronic sound of the system is finished, the system begins to appear: