In the afternoon, Zhu Lang studied the content of the first semester of the five courses of science, chemistry, biology, history, and geography in the third year of junior high school, and got 1,000 points again. But the time was just after 4 o'clock, Zhu Lang wanted to find something to pass the time, and asked: "Beibei, you are an assistant, equivalent to the boss's personal secretary, to remind the boss of the schedule." I still have some time, do I have something to do? ”

Bei Bei pondered, "Things? Oh~ Yes, the theme of the next event trial is 'Observation Instruments', think about what to prepare. Last time, the Binbin guessed very accurately, and the two girls had stars in their eyes......"

When Zhu Lang heard this, he was very unconvinced, so he buried his head in speculation: "I really found something to do." Let me think about ~ 'observation', 'instrument'? …… The previous observations are very simple, they are all natural phenomena, and they will not use instruments such as ammeters and voltmeters; Then the rest are rulers, thermometers, balances, dynamometers, clocks, magnifying glasses, microscopes, and so on. There's only one instrument in there, what is it? ”

"The last time I observed an orchard, the object was flowers and trees; It uses the body's sensory organs; The questions given are sight, smell, touch, hearing, and taste. Next time, you will need to use an observation instrument to assist in observation. Bei Bei hurriedly reminded, full of initiative.

Zhu Lang saw Beibei's appearance before and after the saddle, and immediately realized that this smart dog wanted to take advantage. So he tempted: "The original 50 points are canceled, you guessed to give 100 points; To get extra redemption points, you withdraw 1%. ”

"50 becomes 100, and the exchange of points for items is often tens of thousands, and 1% is more than 100...... Every time in the future! "Babe is overjoyed.

"A gentleman's word, the horse is difficult to chase."

"It's a deal!"

One person and one intelligence, like a fox stealing a chicken, makes a 'hehe' smirk......

One person and one dog discussed for more than ten minutes, and finally decided that it was a 'magnifying glass'.

The reason given by Bei Bei is: "First, the observation activities in the early stage are very simple, excluding balances, dynamometers, and microscopes. Second, the objects of observation are natural phenomena, and they are all flowers and trees, and do not use thermometers and clocks. Thirdly, in the last activity of 'using the human senses to observe', among the 'five senses' of 'sight, smell, touch, hearing, and taste', 'vision' ranks first, and the other 'four senses' do not use the assistance of instruments. …… To sum up, vision-related instruments are only 'magnifying glasses'! ”

Zhu Lang also participated in the discussion and naturally agreed with Beibei's point of view. Next, he asked Bei Bei to find some 'magnifying glass' knowledge to learn. Moreover, in the last assessment trial, he had the experience of using a 'natural color crystal' as a magnifying glass to make fire, and it was easy to learn this knowledge.

At half past four o'clock in the afternoon, Zhu Lang set off to taste the 'fish-flavored shredded pork'.

Looking along the way, it seems that every house has a dish of 'fish-flavored shredded pork', and they all advertise that they are authentic. Zhu Lang thought of the overstretched banknotes, and he couldn't figure out where to eat authentic 'fish-flavored shredded pork'.

Zhu Lang pondered: "I originally wanted to find a big restaurant to eat an authentic fish-flavored shredded pork, but the dishes in the hotel are too expensive, and I can't eat a single dish, so I just find a small restaurant to eat one." As long as I eat fish-flavored shredded pork, I can use 'identification' to parse the recipe", I don't care if the fish-flavored shredded pork I eat is authentic! ”

With that in mind, he looked down the street and stopped in front of a small restaurant on the side of the road. The inside was fairly clean, with few guests.

"Boss, is there a 'fish-flavored shredded pork'? Have a meal. Well, add another sweet and sour pork ribs and a large bowl of tomato egg vegetarian broth. ”

"Okay, please sit inside, and you'll be fine right away!"

The fat boss, wearing a chef's hat, a white apron, and a white towel on his shoulder, enthusiastically let Zhu Lang into the store, and asked him to sit at a small square table, served dishes, poured him a glass of water, and went to work.

Zhu Lang waited for more than ten minutes, and the fat boss brought two dishes, one soup and one bowl of rice to the small dining table.

Zhu Lang took a sip of the soup, smacked his lips beautifully, and said to the fat boss who was still standing at the table: "It's delicious, it's better than the soup made by Grandpa Liang!" After speaking, he used chopsticks to rummage through the fish-flavored shredded pork.

"That's right, this is a restaurant, if you don't have a good meal at home, who will come to the restaurant! …… What are you looking for? ”

"Fish! I have shredded meat, why haven't I seen shredded fish? ”

"Ha~ha~, who said that there is fish meat in the shredded fish-flavored pork?"

"Oh, that's the fish soup! There won't be fish bones, right? ”

"Absolutely no fish bones! Eat with confidence~" The fat boss said, just stood aside, smiled without saying a word, and did not leave.

Zhu Lang was puzzled, he couldn't tell whether there was any fish in the 'fish-flavored shredded pork'. After all, he is a 'wild' child, and he has never eaten it once, but he has heard from his classmates that "fish-flavored shredded pork" is delicious; And the fat boss's affirmative words show that there is no fish in the 'fish-flavored shredded meat'.

"Damn, it's a shame to lose a lot of hair~ I would have checked it on the Internet if I knew it. Hey? Why didn't the dead dog say anything? Watch Lao Tzu's jokes! Hmph~ Didn't Lao Tzu have 'discernment'? …… The golden shredded meat, black fungus, white bamboo shoots, green green peppers, red red peppers, and various condiments are all colorful, and they are still delicious! No matter, taste it first, and then analyze it with skills, and everything will be understood! ”

I put a chopstick fish-flavored shredded meat into my mouth, and Zhu Lang closed his eyes and felt: "Sour, sweet, salty, spicy, fragrant, soft, refreshing, smooth, meaty, green, and - the taste of fish, I really put the fish soup~!" …… There's also a plate of sweet and sour pork ribs, well, it's pretty delicious! Or, try this with 'discernment' first, and then test that ......."

Zhu Lang picked up a piece of ribs dripping with sugar juice, sucked hard, then gnawed the meat on the bones, closed his eyes and enjoyed it for a moment, and said: "'Identification, open!'" ’”

The skill is opened, and Zhu Lang seems to have obtained a powerful spiritual sense out of thin air, and he can easily identify this dish: the ingredients and condiments used, the characteristics, amount, and processing methods of each ingredient, the type and proportion of condiments, the method and heat of each process...... With that spiritual sense, Zhu Lang seemed to sense that a figure was demonstrating cooking, and it was like fast-forwarding to watch a video replay...... Finally, I also put the relevant textual materials in my mind.

Dish name: Sweet and sour pork ribs

Cuisine: Sichuan cuisine

Ingredients: 500 grams of pork ribs.

Excipients: 1 tablespoon rock sugar or sugar, 500 grams of cooking oil (actual consumption of 45 grams).

Seasoning: 1/2 tbsp soy sauce, 1 tbsp balsamic vinegar, 1/2 tsp refined salt, 1/2 tsp monosodium glutamate, 1 piece of ginger, 2 cloves of garlic, 1 chives, sesame oil, cooked sesame seeds, star anise, Sichuan pepper, cooking wine, starch.

Method:

1. Wash the small ribs and chop them into small sections; Wash and slice ginger and garlic; Wash and finely chop the chives.

2. Put oil in the pot, when it is 50% hot, fry the pork ribs until the surface is browned, and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices, garlic slices, and stir-fry with pork ribs;

4. Pour in the warm water that has not covered the pork ribs, bring to a boil over high heat, change to low heat and simmer for 30 minutes;

5. When the pork ribs are fragrant and soft, add sugar, vinegar, and minced chives, thicken with water starch, and collect the thick juice over high heat.

[Note] 1. Sweet and sour pork ribs is a representative of sweet and sour dishes in a traditional dish loved by the public, it uses fresh pork chops as ingredients, the meat is fresh and tender, the color of the finished dish is red and bright and oily, the taste is crispy and sweet, and it is quite popular with eaters in the south of the Yangtze River. "Sweet and sour" is a taste that all major Chinese cuisines have. It originated in Wuxi, Jiangsu, and is widely spread in Jiangsu, Zhejiang, and Sichuan cuisines, and is often used in boiled dishes.

Shanghai cuisine with simple materials, focusing on the sweet and sour taste of tomato sauce is used, which is also the characteristics of Shanghai cuisine, Zhejiang cuisine is rich in materials, fine practices, color, fragrance, flavor is complete, Sichuan cuisine even if sweet and sour pork ribs do not forget to add green onions, ginger and peppercorns.

The sauce of sweet and sour pork ribs is only tomato sauce added to Shanghai cuisine, and the taste of Shanghai cuisine is light, and Zhejiang cuisine and Sichuan cuisine are heavy.

The sweet and sour pork ribs of Shanghai and Zhejiang cuisine belong to the roasted dish, and the sweet and sour pork ribs in Sichuan cuisine is a very famous cold dish in Sichuan, which uses the cooking method of frying and harvesting, belongs to the sweet and sour flavor type, the amber is bright, dry and moist, sweet and sour and mellow, it is an excellent appetizer or appetizer.

The sweet and sour pork ribs of Huaiyang cuisine take into account the characteristics of Zhejiang cuisine and Sichuan cuisine in terms of technique, and combine the characteristics of Shanghai cuisine in taste, seasoned with sweet and sour, onion and garlic, and stir-fried with oil.

2. Sugar is sweet, which can benefit the spleen and stomach and nourish the skin; The acid enters the liver and gallbladder, nourishes the muscles and ligaments. Sugar has the effects of moistening the lungs, nourishing yin, seasoning, removing bad breath, relieving salt and halogen, relieving cough, benefiting the lungs, and soothing liver qi. Proper consumption also helps to improve the body's absorption of calcium. All sweet and sour dishes have the effect of nourishing the liver and spleen meridians. In addition to protein, fat, and vitamins, pork ribs also contain a lot of nutrients such as calcium phosphate, collagen, and bone mucin. After the pork ribs are stewed, most of their soluble calcium, phosphorus, sodium, potassium, etc., overflow into the soup. Calcium and magnesium are easy to be analyzed under acidic conditions, and calcium acetate is produced after acetic acid, which can be better absorbed and utilized by the human body, so sweet and sour pork ribs can improve the nutrient absorption rate of boiled pork ribs, and is suitable for calcium supplementation for the elderly and children.

【Evaluation and Secret】This sweet and sour pork rib method is not in the stream, and there are many disadvantages.

1. The main material is pork chops. Authentic "sweet and sour pork ribs" should be made of pork short ribs, chopped into small pieces of three or four centimeters square.

2. Use soy sauce for coloring, not fried sugar. The sugar in the authentic "sweet and sour pork ribs" is stir-fried and has the dual effect of adding flavor and coloring.

3. Doesn't taste good. Authentic "sweet and sour pork ribs" should be watered, cooked, and marinated for 20 minutes, or even for a few hours or an entire night.

4. Boiled pork ribs in warm water were used. Authentic "sweet and sour pork ribs" must be poured with boiling water in order to avoid meat shrinkage and not rotten and affect the taste.

5. Fry directly without removing the fishy smell of meat inside the ribs. To put in water first, after boiling the pot to skim off the foam, blood foam, and then boil for 30 minutes, so that the heat and oil are heated and fried until the outside is browned, and the outside is crispy and tender inside; Fried directly with raw pork ribs, it is easy to get old. If the cooking time is short, use the method of frying the ribs instead of frying, be sure to fry slowly over medium heat, don't worry, until the ribs are tightened and the color turns brown before removing.

6. When simmering the ribs, it is best to pour in the broth in which the ribs are boiled.

7. When reducing the juice on high heat, shake the pork ribs in the pot more often, and the soup will become sticky, otherwise it will become mushy. Add a tablespoon of balsamic vinegar when you get out of the pot, and the sweet and sour taste comes out.

8. There are not too many ingredients in this dish, the most important thing is the ratio of sweet and sour, beginners may wish to taste it while putting it, so that it is easy to grasp the sweet and sour taste.

【Attached】 The practice of authentic sweet and sour pork ribs

1. Fill the soup pot with water, put the pork short ribs into the pot, blanch the pot and skim off the foam and blood foam, and cook for 30 minutes. Don't throw the broth out.

2. Marinate for 20 minutes with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar). Sauté the syrup over low heat and set aside.

3. Remove and wash the water for later use, fry slowly with a little oil over medium heat until golden brown, do not put too much oil, and turn frequently.

4. Put the pork ribs, the water for marinating the pork ribs, the sugar juice, and half a bowl of broth in the pot, just over the pork ribs, bring to a boil over high heat, and add half a teaspoon of salt to enhance the taste.

5. Simmer on low heat for 10 minutes, reduce the juice on high heat, and add a tablespoon of balsamic vinegar at the end of the juice.

6. Sprinkle chopped green onion and sesame seeds and a little MSG out of the pot.