Douluo Continent on the tip of the tongue

After spending so much thought and four days, Qi Han finally created a one-star recipe that met the system requirements. He was full of pride, so he decided...

Do it again.

Take a small piece of solidified badger lard, scoop out the pulp of a whole beeswax fruit from Kalai Forest, and put them together into a heated frying pan.

Beeswax is a fruit that is similar in shape to Blue Star avocado. The flesh is waxy, but the taste is completely different from avocado. It has a special taste that is mixed with fruity aroma and honey sweetness.

When scalded by hot oil, the solidified badger lard quickly turned into a shallow oil film, remaining at the bottom of the pan.

With the badger lard as a medium, the pulp of the honey wax fruit also began to melt slowly, and finally turned into a light yellow and slightly thick liquid.

A rich fruity aroma, honey aroma and badger lard aroma mixed together, instantly overflowed from the pan under the stimulation of heat.

He cut a piece of ribs as big as his paw along the texture of the muscles, and after using kitchen paper to absorb the blood on the surface, Qi Han carefully used tongs to put the ribs into the pan. The moment the ribs were put into the pan, they tasted crisp and sweet.

There was a sizzling sound.

Take out a few sprigs of rosemary and replace the garlic cloves with a fern produced in the Kalai Forest. Put the two together next to the ribs, and occasionally add a spoon of hot oil mixed with the flavor of rosemary and fern in the middle.

Then, pour it on the upward side of the ribs. After the Maillard reaction quickly occurs on the downward side and turns into light brown with a rich aroma, Qi Han quickly turns it over and the sweet sizzling sound sounds again.

.

After flipping several times, both sides of the ribs showed an attractive dark brown color, which is a sign that the Maillard reaction has occurred completely. At this time, the meaty aroma has also reached its peak, mixed with the sweetness of fruity aroma.

The complex and layered flavor invaded Qi Han's sense of smell, and the fragrance was overflowing and intoxicating.

At this time, Qi Han picked up the ribs and stood them upright in the pot. He adjusted the position of the ribs from time to time to ensure that the sides of the ribs were evenly cooked and turned into the same dark brown color as both sides. This was to seal the ribs.

side.

The ribs Qi Han cut were about one finger thick, and edge sealing was necessary. This operation can add a layer of tightly wrapped "coat" on the surface of the ribs, and the surface layer of rib meat becomes harder.

It not only brings a rich taste experience, but also locks the heat and juice in the ribs.

After completing the edge sealing, Qi Han placed the ribs on the metal filter aside, with a bit of emotion on his face.

Waking up the meat, such a key step, is exactly what Qi Han missed before.

When grilling the ribs, Qi Han imitated the steak grilling process in his previous life, but after all, he was never a chef, and he was not particularly familiar with the steak process, so he forgot such an important part.

The surface of the steak needs to be fried hard over high heat, but the steak is often frozen before frying. The surface of the steak has become hard, but the heat cannot reach the inside of the steak, and the center part is still cold.

Continuing to fry will naturally allow the heat to penetrate into the middle, but this will also cause another problem, that is, the surface parts will be too fried and cannot be swallowed.

Therefore, Awakeningrou came into being.

Put the steak that has been completely seared on the surface aside and let it rest for a few minutes. The hardened meat on the surface will lock in the heat and continue to spread toward the center, until the internal and external temperatures are the same.

The blood in the center will also seep out of the steak through the texture and gaps of the muscles during this process.

The inside of the cooked steak is still tender red in color, tender and juicy but does not have the fishy smell of raw meat.

Ribs are not steaks, but the cooking methods are similar. You also need to marinate the meat to ensure the consistency of the meat inside and outside.

After about five minutes, a lot of blood had overflowed from the surface of the ribs that had been standing aside. The blood fell along the filter into the small plate under the filter, and the surface of the ribs also became a little darker red.

It was the color of blood mixed with dark brown surface flesh.

Qi Han estimated the degree of awakening of the meat and put the ribs back into the pot with tongs. After quickly frying both sides to remove the fishy smell of blood, he finally placed it on a plate and poured the hot oil from the pot on the ribs.

, pinch out the rosemary and fern, carefully place them on the ribs as a garnish, and sprinkle with black pepper.

This is how a pan-fried honey rib is ready.

The preparation of this dish is a very pure Western method, and naturally you need to use a knife and fork to eat it.

Using the knife on the left and right, Qi Han cut off a small piece from the ribs and put it into his mouth.

The surface of the ribs is fried hard, and the deep brown color is mixed with the light yellow hot oil. The fruity and meaty aromas are intertwined. The center is tender and juicy. When you take a bite, the tender meat juice will overflow, bringing a complex and rich flavor.

Taste experience.

Awesome, amazing!

Soon, the ribs on the plate became less and less and disappeared.

Qi Han touched his belly with satisfaction, and then he suddenly remembered something.

"System, what's the rating for this recipe?"

【63 points.】

"A little too little?" Qi Han frowned slightly, "A perfect score of 100?"

【Yes.】

"But I obviously feel that it is much better than the two-star recipe."

[Everything I cook feels delicious. The host has a psychological bonus and the evaluation of the recipe is not objective. The evaluation details of the fried honey ribs are as follows:]

[Taste (out of 40 points): 37 points

Originality of ingredients (out of 20 points): 15 points

Originality of approach (out of 20 points): 4 points

Cooking difficulty (out of 20 points): 7 points

Total: 63 points]

this...

Looking at the system's accurate scoring items, Qi Han was instantly confused.

The taste of this dish is indeed very good, so the system gave it a score close to full marks. There is no problem, but there are many points deducted.

The cooking method of pan-fried honey ribs is not much different from Blue Star’s pan-fried steak. It’s good to give it four points for the originality of the cooking method.

As for the difficulty of cooking...the cooking difficulty of pan-fried honey ribs is lower than that of egg fried rice. Egg fried rice at least requires constant stir-frying, while pan-fried honey ribs only need to master the heat and other problems are not big.

Being able to give it seven points is really a sign of honor to the system.

As for the originality of the final ingredients, except for rosemary, all the other ingredients in this recipe were valued at Kalai's Forest, so the score given was naturally good, reaching fifteen points.

All right.

Qi Han scratched his head.

This score obviously did not satisfy him, so he needed to pay more attention to the next two recipes using brain flowers and fat intestines.

Although the pan-fried honey ribs took four days, most of these four days were actually spent on going out of the system space to hunt badger pigs. The next two recipes have been prepared since the ingredients have been prepared.

You no longer need to leave the system space.

With thirty times the time flow, Qi Han was confident that he would have no problem completing the next two recipes in the remaining two days.