After putting your hand on the top of the oil pan and feeling that the oil temperature has reached 50% hot, you put the ribs in one by one, and a series of movements are as natural as natural. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

This way of accurately sensing the temperature of the oil with your hands on the top of the oil pan seems to be a necessary skill for all chefs.

After Zhao Shen put the ribs in, the oil in the pot was just less than half of the ribs, and the sound of frying made the audience itch in their hearts, especially the fat man who loves meat the most.

"When everyone used to fry pork ribs, there was a confusion, that is, it was too oil-intensive. I have a little tip that I can recommend to everyone, which is to find a helper. And the so-called helper is the pan. Zhao Shen pointed to the pan in front of him and said.

"As the name suggests, the bottom of the pan is relatively flat, we can pour less oil and help the ribs turn over frequently. Not only can it save oil, but the pork ribs will not be particularly greasy when fried. Zhao Shen's subordinates moved quickly, constantly helping the ribs turn over.

Then he added: "Remember to use high heat to urge, the ribs have been cooked for twenty minutes, and they are already ripe, and the purpose of our frying is just to ensure that the ribs are crispy on the outside."

Also, because we use high heat, we should constantly turn the ribs over to avoid frying them or pasting the pan. ”

……

After Zhao Shen finished prompting, he poured the oil in the pan into the wok, put in two spoonfuls of white sugar and one spoonful of brown sugar, and began to fry until the sugar was colored.

While flipping over low heat, he said: "In the process of stir-frying until the sugar color, you can add an appropriate amount of brown sugar, so that the color can easily become golden or even red." ”

Zhao Shen put the pork ribs into the pot, stir-fried them a few times, and after they were evenly covered with sugar, he poured the sauce from the marinated pork ribs before, poured the broth into half a bowl, and then turned up the heat and waited for the soup in the pot to boil.

"Is this the legendary original soup and original food?" 【Ice yogurt】When it comes to your favorite dish, you are particularly positive.

"I guess I can't say that." "Raw food" refers to starchy foods, while "raw soup" refers to the water in which these foods are cooked.

For example, soups for cooking dumplings, noodles, wontons, rice balls, and rice soup. It must be the "original soup" in order to turn the original food. Zhao Shen briefly explained the reason.

"I don't understand." [Ice yogurt] After listening to it, I still have some doubts.

"I don't get it either." [Lao Wang next door] echoed and said.

"To put it simply, just like the famous mutton steamed bun, the soup used is stewed mutton, and then the steamed bun is soaked in, this soup is not the original soup of the bun, it is the broth, so it does not belong to the 'original soup into the original food', understand?" Zhao Shen thought about it and felt that it was better to give an example that was more vivid and easier to understand.

At this time, the pot was also boiled, and Zhao Shen added half a teaspoon of salt to enhance the taste. said: "It's best to put salt at the end of cooking, salt is added too early, and if the food is stewed for too long, nitrite that is easy to cause cancer will be formed. ”

He lowered his head and turned the heat to low heat, and after simmering for about ten minutes, he reduced the juice on high heat, and finally added a tablespoon of balsamic vinegar to mix the sweet and sour taste.

"Everyone should remember that it is enough to add a spoonful of vinegar when collecting the juice, and when you add the vinegar for flavor enhancement too early, the fire will volatilize it, and the sourness will not come out.

When vinegar is added to marinate the pork ribs at the beginning, it is to relieve the fishy smell, reduce the greasy and increase the aroma, bring out the sweetness of the meat itself, and also make the ribs cook faster. Zhao Shen sprinkled small green onions and white sesame seeds on the ribs, as well as a little MSG, and then served them.

……

"It's out, it's out, it's smelly." 【Ice yogurt】 commented with drooling.

At the same time, I couldn't help but think in my heart, fortunately, this is at home, if outside, someone sees a girl's house, and she salivates at a plate of pork ribs regardless of the image, which really makes people laugh off their big teeth.

YJYJYJ Yao also clearly sensed that a fresh sweet and sour smell wafted from the other end of the screen from some point to time. The smell was sour at first, and then it led to a caramel smell.

The sweet and sour feeling, there is no trace of greasy oil, it is obviously made of meat, and it is boiled and then fried and then fried, and it smells particularly fresh and very appetizing.

Although she had already eaten dinner, the tempting taste made her want to have another meal.

……

Hao Jindao was also completely indulged in this fresh and tempting taste, and he finally understood the fat man's approach.

Even if a person has just smelled the smell, even if he watches a video without a taste, he will have an appetite and a mouthful of appetite, because the taste seems to have been deeply rooted in that person's mind, and he can't get rid of it.

Not to mention that two pig's trotters were gnawed by the fat man, even if another two hundred were paid to the fat man, he felt that it was worth it, after all, the food that completely met the appetite was not replaced by ordinary food that could only fill the stomach.

Including both, the new audience was intoxicated by the tantalizing taste of Zhao Shen's food, and at the same time even more surprised by the live streaming skills that could convey the taste.

Looking at the original old audience, they were also intoxicated by the fragrance for a long time and couldn't extricate themselves, but they were accustomed to the black technology that came out of the smell, but they felt that they were newcomers, and they were rare and strange. I completely forgot that when I first discovered the black technology, it was the same situation.

……

Zhao Shen pointed the camera at the ribs that had been plated, allowing the audience to take a look at the color and appearance.

I saw that the pork ribs were red and oily, and even the shallow dripping soup was the color of the syrup, which looked very attractive.

If you look closely, each rib is the same size, and even the shape is surprisingly similar. Because of the deep-fried, each rib is angular.

The golden skin is hung with red and shiny soup, which looks shiny, because the sugar on it is boiled and attached to the already golden skin, as if coated with a layer of bright oil.

"The ribs are ready, but I don't have a staple yet, so I'm going to make a bowl of noodle soup." Zhao Shen said as he reheated the pot and made himself a bowl of signature noodle soup.

As soon as the noodles came out of the pot, the comment area was about frying.

……

"This is the legendary signature noodle soup, how about it? Isn't it particularly fragrant? "[Fat Man] @好劲道叫板着, as if he had eaten it himself, but in fact he had never even smelled it.

"Well, it's really fragrant, I've never smelled the ingredients so simple and so fragrant." I feel as if I have fallen into a delicious trap, but I am willing to fall into it and don't want to come out.

"Why does it seem to be more fragrant today than last time?" [Lao Wang next door] snorted hard, trying to inhale all the fragrance into his nasal cavity.