novelraw Chapter 358 - 332: Braised Pork Ribs Rice
Chapter 358 - 332: Braised Pork Ribs Rice
The afterglow of the sunset showered the windows of the top floor in Jinyuan District, casting a golden light and shadow.
In the kitchen.
The warm light intermingled with the sunset glow, outlining Huang Jun’s busy silhouette.
He put plump, shelled edamame and whole, fresh green corn into a pot, covered them with cold water, sprinkled an appropriate amount of salt, and covered it, letting it simmer in the pot for fifteen minutes.
During this brief waiting period, Huang Jun didn’t idle.
He took the cleaned ginger, his fingers dexterously flying under the knife edge, cutting it into thin, even slices as thin as cicada wings; next, he skillfully diced the carrots into neat little cubes.
For a moment...
The kitchen was full of the fast-paced sound of "chop chop chop."
Everything was prepared.
He started another pot, poured clear water into it, then put washed ribs into the pot with cold water.
He added a bit of cooking wine to the pot to remove any fishy smell, and put in a few slices of ginger.
He lit the stove, allowing the high flame to quickly bring the water in the pot to a boil.
As the water began to boil, the aroma of the ribs gradually wafted, while a layer of scum floated to the surface of the broth.
He took a spoon to carefully remove the scum one by one.
Turn off the heat.
He fished out the ribs, rinsed them gently with cold water to remove the surface scum and impurities.
At this time.
The edamame and corn in the other pot were already cooked.
He scooped them out and quickly immersed them in cold water, allowing them to bathe in the cool water to lock in their tenderness and crispness.
He shelled the edamame, placing the plump, green beans into a bowl for later use; similarly, he stripped the golden corn kernels, placing them in another bowl, awaiting the next steps of cooking.
Then, he placed the pot on the fire, poured an appropriate amount of oil, and as the oil temperature gradually rose, slight ripples appeared on the oil’s surface.
He put the ribs into the hot oil.
In an instant...
The contact between ribs and oil instantly emitted a pleasing "sizzle," accompanied by the fragrance of oil and meat.
He patiently fried the ribs until they were golden on both sides, the outer skin slightly crisp, the inside tender and juicy, presenting an alluring color.
Once the ribs were fragrant from frying...
A bit of light soy sauce was added to enhance the umami of the ribs; a little dark soy sauce followed to give color, making them even more enticing; finally, oyster sauce was added for extra flavor and aroma.
He picked up the spatula and stir-fried until evenly coated.
Every stir-fry allowed the ribs to be coated with the rich sauce, making a "sizzle" sound; the ribs in the pot gradually became crispy on the outside and tender on the inside under the flame, exuding a tempting aroma.
He poured in the golden corn kernels, the vibrant carrot cubes, and the green edamame all at once into the pot, quickly stir-frying with the ribs until the ingredients mingled with an enchanting aroma.
He poured the already well-soaked rice into the pot, continuing to stir-fry so that each grain of rice was enveloped in the rich flavors of the ingredients and meat.
When the fragrance was overflowing...
Turn off the heat.
He transferred the ingredients and rice from the pot into the rice cooker, using a spatula to flatten them evenly so that all ingredients were spread out evenly.
He slowly added water, just slightly above the rice level, slightly less than usual for cooked rice because the rice had been pre-soaked, absorbing a lot of water.
To enhance the visual appeal of the dish, he carefully arranged the golden-fried ribs neatly on top of the rice.
Cover the rice cooker, press the cooking button, and patiently wait for the delicious ribs and rice to be ready.
Of course.
E eating only ribs and rice might be too dry, so soup is necessary!
Hence...
Huang Jun prepared an egg and mushroom soup.
He cleaned the pan, placed it on the stove, and poured in an appropriate amount of cooking oil.
As the stove flame flickered, the oil in the pan began to heat slightly, emitting a light fragrance.
Then, he held an egg in each hand, skillfully using his thumbs to hold the larger end, while his index and middle fingers cleverly pinched the smaller end.
He gently tapped the egg on the edge of the pan, and with a soft sound, he swiftly used his thumbs to peel the egg shell, allowing egg whites and yolk to slip smoothly into the pan like satin.
As soon as the eggs hit the hot oil, they began to solidify quickly, making a "sizzle" sound.
He skillfully flipped the eggs with the spatula, frying them until the two sides were golden, the edges slightly crispy.
The fried eggs were placed one by one into a prepared clay pot.
Immediately, he poured in boiling hot water.
As the flame increased, the broth in the clay pot began to boil, making "blubbering" sounds.
As the broth gradually turned bright and white, he first added fresh beech mushrooms, allowing them to slowly unfurl in the soup.
He also sliced a few tomatoes into the pot, the red flesh contrasting with the white broth, adding a splash of vibrant color to the dish.
He sprinkled a suitable amount of salt and pepper into the soup for seasoning.
The egg and mushroom soup became more and more fragrant; before the soup was ready, he grabbed a handful of greens and chives into it.
With a touch of green, the colors of the entire soup became more vibrant and enticing...
As time passed, the aroma permeating the kitchen became increasingly intense, with the rich fragrance of ribs and rice intertwining with the freshness of the egg and mushroom soup, creating an alluring, mouth-watering scent.
This fragrance not only filled every corner of the kitchen but also quietly slipped through the door seams, wafting into the living room...
Hmm?
What a wonderful smell...
Qingqing and Weiwei, who had been absorbed in their colorful jigsaw puzzles, suddenly found themselves drawn to this enticing aroma.
At that moment.
The puzzle in their hands lost its appeal!
Weiwei’s little nose instinctively twitched towards the kitchen, her eyes bright with anticipation as she said, "Daddy, is it time to eat yet?"
Qingqing blinked her bright eyes, asking in her childish voice, "Daddy, is dinner ready?"
Huang Jun, busy in the kitchen, heard his two darling daughters’ voices and smiled as he poked his head out, saying gently, "Almost ready, why don’t you tidy up first and wash your hands ready for dinner."
"Okay, okay!"
The two little ones replied cheerfully, quickly tidying up their puzzles and putting them back in place, then happily skipping off to wash their hands.
Huang Jun, hearing these sounds, knew the two little ones were obediently following his directions and couldn’t help but show a satisfied smile on his face.
"Beep beep~"
When the rice cooker alerted him, he knew the ribs and rice were ready.
But he didn’t rush to open the rice cooker to check the result, instead turning off the simmering egg and mushroom soup first, and as he brought it out of the kitchen, he called, "Dinner is ready..."
Weiwei’s eyes lit up instantly, and she joyfully echoed, "Time to eat~ Time to eat~"
"Time to eat eat! Time to eat eat!" Qingqing followed as if humming a tune with an inexplicable melody.
When Huang Jun saw the two little ones coming out with washed hands, he reminded them, "It’s very hot, don’t touch it yet~"
"Daddy, don’t worry! My sister and I won’t mess with it!" Qingqing said with a little grown-up expression.
Huang Jun lovingly smiled at them, "Alright! Daddy will serve dinner for you now!"
Without hesitation, Qingqing chimed in, "Daddy, let me help you!"
Huang Jun laughed and politely declined, "No need, you sit nicely, it’ll be ready soon!"
With that, he returned to the kitchen and opened the rice cooker.
In an instant.
A waft of steam mixed with a rich fragrance greeted him.
Golden ribs neatly arranged on top of the rice, having absorbed the essence of various ingredients during cooking, their outer skin showing an enticing caramel color, with meat tender and juicy, exuding bursts of meaty aroma.
The rice had become plump and elastic after cooking, each grain glistening, having soaked in the ribs’ juices and the aroma of various seasonings.
The surface of the rice was slightly shimmering with oil, which was the result of the ribs’ fat permeating the rice during cooking.
Amidst the grains of rice, corn kernels, carrot cubes, and edamame could be faintly seen, their vibrant colors adding a bright hue and rich nutrition to the entire pot of ribs and rice.
"Looks promising, the taste surely won’t disappoint!"
Huang Jun said as he served the ribs and rice into bowls, bringing them out.