God of Cooking, grilling skewers attracted the fairy beasts

Jiang Mei didn't plan to keep the dishes in the ring and eat them when she got home.

She decided to wait until everyone had finished eating, and then use this pot of food to make these stingy guys greedy to death.

Jiang Mei thought so and did so.

After everyone else had finished their meal and cleaned up, she leisurely filled a bowl of rice and walked up to them.

They ate and smacked their lips, praising the stir-fried loach, which really made them very greedy.

"My dear disciple, do you really want to eat?"

As Jiang Mei's closest person, Jiang Xueer naturally received her special care. The bowls in her hands were always delivered to Jiang Xueer's mouth.

"Tch! Childish!"

Jiang Xueer rolled her eyes, turned around and didn't want to pay attention to her master. Of course, the main reason was that the aroma in the bowl was too tempting.

"If you want to eat, call me 'good master' first, maybe I will consider it!"

How could Jiang Mei let go of her disciple who betrayed her so easily? She took a few quick steps and came in front of Jiang Xueer.

"Really?"

"Good Master! Good Master! Please give me a bite!"

When she heard that there was food to eat, Jiang Xueer immediately lowered her bottom line and principles, and pulled Jiang Mei's sleeve and acted coquettishly.

Such a dramatic scene stunned those who had just been on the same front with her.

"Bah! You spineless licker!"

The term "licking dog" was taught to them by Li Heng, and it is very appropriate to use in this situation.

"Master Jiang, Aunt Jiang, Sister Jiang..."

"You can ask us to order whatever we want, but can you give us some more food?"

The two little ones soon followed Jiang Xueer's footsteps and resolutely chose the latter between integrity and food.

The two men walked up to Jiang Mei, holding up their rice bowls, and looked at her eagerly. It was because the previous bowl of food only made them 60% full.

"Hahaha~ No problem, no problem! As long as you can make me happy, I can give you some."

The three of them surrounded Jiang Mei and tried various ways to please her, which made her very happy.

"Sister Jiang, that's enough! I can't even concentrate on cooking here."

Li Heng, who was processing the ingredients, said with a frown that the noise from several people had affected him.

After saying that, Li Heng stood up and wanted to chase Jiang Mei and her three lackeys out of the kitchen, and told them to come in after they finished eating.

"Hey, hey, hey! Stop pushing me! I was wrong. Can't I just keep quiet?"

Jiang Mei was held by Li Heng's shoulders and pushed out of the kitchen. She turned back and begged Li Heng for mercy.

"boom!"

Li Heng was too lazy to argue with Jiang Mei and just closed the kitchen door.

Yes, you read that right, our Chef Li is so "domineering".

Logically speaking, the yard where he lives is actually Jiang Mei's territory.

No one else would do this, but Li Heng didn't care.

If Jiang Mei delays for one more minute, the disciples queuing outside will have to wait one more minute, and his own rest time will be one minute less.

"Huh~ It's finally quiet!"

Li Heng clapped his hands, returned to the stove and continued his work.

As early as when he was making the first dish, he had decided that the ingredients of this second dish must include glutinous rice.

However, there are so many delicious foods made with glutinous rice, and the first thing Li Heng thought of was zongzi.

In addition, there are glutinous rice balls, rice balls, rice cakes and so on.

But today, none of these were on Li Heng's mind. He planned to prepare a main dish: steamed pork ribs with glutinous rice.

Li Heng first took out a few bags of glutinous rice, poured them into a bucket prepared in advance, and added an appropriate amount of warm water into the bucket, just enough to cover the glutinous rice.

The reason for soaking in warm water is to save time. It only takes about quarter of an hour to soak the glutinous rice.

However, the glutinous rice soaked in this way will taste slightly worse than that soaked in normal temperature water.

If Li Heng hadn't pointed out such a subtle difference, no one else would have been able to tell the difference.

While waiting for the glutinous rice to soak, you can prepare the ribs first.

When making steamed spareribs, the middle ribs are naturally the most suitable, which are also called "straight ribs". They are characterized by flat and long bones and lots of meat.

After taking out the whole piece of ribs, cut them into long strips along the gaps between the bones, and then chop them into small pieces three fingers wide.

Put the cut ribs into a bowl, then add a few spoonfuls of flour and a small amount of water.

When flour meets water, it will become very sticky. Washing it with your hands can effectively clean the blood in the ribs.

After scrubbing for five to six minutes, add plenty of clean water to clean the surface of the ribs.

It is definitely not enough to wash it clean just once, so you need to change the water and wash it several times until the water that comes out of the last wash becomes clear.

The surface of the cleaned ribs will turn slightly white, so there is no need to blanch them.

Because the ribs have been blanched in water, the meat will become tighter and it will be difficult to absorb the flavor when marinating.

And the taste will become very woody after steaming.

Next, beat a few eggs into a bowl, stir them into egg liquid with chopsticks, and pour it on the drained ribs.

Then stir the ribs so that each piece is coated with a layer of egg liquid, then add appropriate amount of flour and continue stirring.

Flour can lock in the moisture in the ribs very well, and egg liquid can make the steamed ribs more tender.

The ribs can also be fried before steaming.

Because the ribs are fried in oil, the skin will taste crispier and it can also reduce the fishy smell of the ribs to a certain extent.

Of course, you can also not fry it, it depends on the chef's choice.

Here Li Heng chose the former, put the pot on the table, and started a fire to heat the oil.

When the oil is 60% hot, add the ribs and fry. Note that you don't need to fry them for too long.

When the surface of the ribs turns slightly yellow, you can take them out.

Next, start marinating the ribs, drain the oil from the ribs, put them in a clean bowl, then add a little cooking wine, soy sauce, and five-spice powder.

Call the goblin, give it a simple bath, and then let it stroll around in the basin to add some freshness to the ribs.

Add the garlic and ginger slices that have been chopped in advance, and start a new round of stirring so that all the ribs are covered with the sauce.

At this time, the glutinous rice should be soaked, and you can drain the water with a sieve.

Then put the marinated ribs on the glutinous rice and mix the ribs with your hands so that the surface of each rib is evenly coated with glutinous rice.

After completing this step, you can place the ribs on a plate and then steam them.

Li Heng made a rough estimate that if several pots of ribs were to be laid out, two to three hundred plates would be needed.

In order to finish the dish as soon as possible, Li Heng had to ask other people for help as expected.

Just at this time, Jiang Mei had finished her meal, and brought Jiang Xueer and the two little ones over to help set the table.

Even though it was such a boring job, the two little ones found fun in it.

Because Li Heng did not specify how the ribs should be arranged, the two of them used their imaginations to make various shapes with the ribs.

After the ribs are arranged on a plate, boil the water in the pot first, then put them on the steamer and start steaming.

After steaming for about twenty minutes, take out the fragrant ribs and sprinkle chopped green onion and minced red pepper on each plate as garnish.

Haven't eaten for a long time.