Gourmet: Twins' Father and Chef of the Kindergarten-Chapter 210 - 196: A Hint of Unbearable Gamey Smell

Chapter 210: Chapter 196: A Hint of Unbearable Gamey Smell

In the kitchen.

Huang Jun was leading the kitchen team, busily preparing for today’s lunch.

At this moment.

His gaze was focused on the sweet and sour pork ribs he was about to make.

This dish, a classic of Huaxia cuisine, appears in almost every culinary tradition.

Its cooking methods vary significantly.

Some places prefer to fry the ribs until golden and crispy on the outside but tender inside; some regions excel at slow cooking, making the meat tender and flavorful.

In some areas, people combine both methods innovatively; they may stew first and then fry, or fry first and then stew, to achieve the optimal balance of texture.

Even though the methods differ, the end result is always the same sweet and sour flavor, slightly oily but beloved by diners, especially as it stimulates the appetite, making it a great accompaniment to meals.

Notably...

Sweet and sour ribs are not only popular among locals but also adored by foreign friends.

However...

Due to unfamiliarity with using chopsticks and the inconvenience of spitting out bones, foreign diners often find it challenging to enjoy this dish.

Noticing this, Cantonese chefs have cleverly adjusted their cooking methods and innovatively introduced sweet and sour pork, which retains the flavor of sweet and sour ribs while aligning more closely with the eating habits of foreigners.

The sweet and sour ribs that Huang Jun was about to cook were also a mystery in terms of their cuisine affiliation, as the recipe provided by the system did not document their exact origin.

However, the preparation process was anything but vague.

It’s extremely meticulous!

From selecting and handling the ingredients to mastering the cooking techniques and matching the seasonings, every step was recorded in detail.

Although the process was cumbersome, Huang Jun didn’t mind at all.

It is precisely these seemingly trivial details that can create a delicious sweet and sour pork rib.

Seeing that the ribs soaking in water had absorbed enough, reaching the ideal state, Huang Jun asked Aunt Li to help carefully fish them out.

Then, he quickly poured cold water into the pot, put in the just-fished-out ribs, and started blanching to remove excess impurities and blood.

After the water boiled, Huang Jun skillfully skimmed off the froth and let the ribs continue to simmer in the pot.

This unusual move caused Qian Guoxiang, who was watching nearby, to show a look of surprise.

Generally, when cooking meat dishes, the ingredients need to be immediately taken out of the pot after blanching, washed with warm water before proceeding to the next cooking step.

But as for Huang Jun!

He didn’t take them out right away and let the ribs continue to simmer!

This really puzzled him!

He expressed that he did not understand!

What puzzled him even more was...

During the simmering process, Huang Jun did not add any seasonings, neither Sichuan peppercorns nor scallions and ginger slices, not even a drop of cooking wine!

Speaking of which,

Would the ribs cooked this way have an unacceptable mutton taste?

However, seeing Huang Jun looking so confident and calm, and remembering how Huang Jun often uses unconventional methods to cook, yet always brings unexpected deliciousness, Qian Guoxiang’s doubts somewhat lessened.

So he did not ask any questions, just watched silently from the side, wanting to see how Huang Jun could turn something seemingly ordinary into an amazing delicacy with his wizardry.

At this moment, the ribs in the pot were fully cooked; since no seasonings or spices were added, they presented a pure white color, looking a bit plain and not very appetizing.

Huang Jun fished all the ribs out of the pot, drained them, and placed them one by one into a large stainless steel basin to marinate.

He skillfully added sesame oil, soy sauce, dark soy sauce, and balsamic vinegar to the basin, allowing the ribs to gradually absorb the flavors as they soaked in the marinade.

During the marination process, the color of the ribs became enticing, emitting a faint aroma.

Once the marination was complete, he fished all the ribs out of the basin, drained the marinade, ensuring each rib was evenly coated with the essence of the marinade.

Immediately after.

He set up the oil pot, ready to start frying.

The remaining marinade in the basin was kept because it would come in handy in the next cooking process.

As the oil temperature gradually rose to eighty percent hot, he poured the ribs into the pot.

With a high flame, the ribs quickly turned red and crispy, emitting an enticing aroma.

This step not only made the rib’s outer skin crispy and delicious but more importantly, the high-temperature frying locked in the moisture of the ribs, keeping them tender and juicy inside.

After a minute...

Under Huang Jun’s skillful control, the ribs were perfectly removed from the pot.

Because of the dark soy sauce added during marination, the fried ribs had a red and shiny color, looking quite tempting.

Aunt Lin’s eyes sparkled with desire for the ribs: "Just looking at the color of these ribs makes me crave them already!"

"Chef Huang, can I try them now?" Aunt Li subconsciously swallowed.

Huang Jun shook his head with a smile and said, "Not yet, the marinade was just for a baseline flavor. To make the ribs truly delicious, we still need the final step — simmering the sweet and sour sauce. Be patient, it’ll be ready to taste soon."

Upon hearing this, although Aunt Li felt a bit disappointed, she understood the saying "haste makes waste" and could only hold back her inner craving, patiently waiting for the dish to be completed.

After watching Huang Jun’s skillful operation, Qian Guoxiang’s doubts gradually disappeared, replaced by anticipation for the upcoming sweet and sour sauce simmering stage.

This step not only tests the chef’s skill but is also crucial in determining the dish’s texture and flavor.

Huang Jun poured out the excess oil from the pot, then added the fried ribs.

Depending on the amount of ribs, he sequentially added white sugar, the marinade left from the ribs, and some broth used for boiling the ribs.

After turning on the heat, he patiently waited for the water in the pot to gradually boil.

Once the water boiled, he added salt to provide the dish with a subtly perfect salty taste.

He covered the pot and let the ribs simmer for ten minutes, allowing them to fully absorb the essence of the broth.

Then, he forcefully opened the lid and increased the heat to start reducing the sauce.

Under the fiery boiling, the sauce in the pot became red and sticky, emitting a tempting aroma of sauce and meat, intermixed with the refreshingly sour scent of vinegar, making it irresistible.

However, at this point, most of the vinegar aroma had evaporated; although still fragrant, the overall flavor seemed slightly lacking.

To compensate for this, Huang Jun patiently waited for the sauce to reduce further.

When the timing was just right, he quickly scooped some fragrant vinegar and gently poured it along the edge of the pot.

The vinegar’s aroma instantly soared in the pot, a refreshing scent wafted throughout the kitchen.

This vinegar aroma perfectly fused with the scent of ribs, as if breathing new life into the dish, making the ribs in the pot emit an unprecedented fragrance, signaling the time to serve...

Huang Jun fished out the ribs, placing them piece by piece onto the serving plates.

Then, he evenly drizzled the remaining thick sauce from the pot over the ribs.

The ribs presented an enticing reddish color in the plate, and the sauce appeared sticky and glossy—just this visual was enough to make one’s mouth water, eagerly awaiting the moment of tasting.

Aunt Li and Aunt Lin sniffed fervently, wishing to inhale all of that sweet and sour aroma into their lungs, their eyes fixed intently on the ribs in the plate, fearing that in a blink, those alluring sweet and sour ribs would vanish.

Indeed.

They were both craving it so much!

Just waiting for Huang Jun’s word to grab chopsticks and taste them!

Qian Guoxiang, who had meticulously observed Huang Jun’s entire cooking process, found that Huang Jun’s method for sweet and sour ribs was slightly more complex compared to the usual homemade version, yet it had its simplifications.

For instance, during the preparation, Huang Jun did not use peppercorns, star anise, bay leaves, cinnamon, or even add five-spice or thirteen-spice seasonings. This simple yet sophisticated approach offered a pure and authentic dish.

Regarding the taste...

At this moment, Qian Guoxiang dared not make a rash conclusion.

After all, the charm of food lies in tasting it; only truly tasting it can one appreciate its unique flavor.

Of course, he also believed that with Huang Jun’s culinary skills, it would surely bring him a feast for his taste buds.

"Aunt Li, Aunt Lin, Assistant Chef Qian, would you like to try it?" As Huang Jun felt the intense gaze from Aunt Li and Aunt Lin, he asked with a smile.

Aunt Li and Aunt Lin looked at the enticing red ribs in the plate, unable to suppress their urge to taste them. Upon hearing Huang Jun’s words, they immediately nodded, saying, "Sure, sure, Huang Jun, we’ve been waiting for you to say that..."

Saying this.

Aunt Li brought out the chopsticks and distributed them to everyone.

Qian Guoxiang took the chopsticks, picked up a piece of sweet and sour rib, blew on it, and carefully put it in his mouth.

Before he could bite, his mouth was already filled with the rich, tangy sweet aroma.

Though intense, the flavor was surprisingly comforting.

Marvelous...

The ribs’ coating was both sticky and sweet, melting in the mouth, immersing one in a wondrous world of desserts.

As this sweetness gradually spread in his mouth, Qian Guoxiang instinctively bit into the meat on the rib, instantly unleashing a burst of sauce-flavored meat aroma.

This rich meat aroma and the preceding sweet and sour taste intertwined skillfully, forming an indescribable deliciousness.

The combination of these flavors left Qian Guoxiang enamored, almost tempted to devour the bones.

Just a pity the teeth aren’t strong enough!

The meat on the ribs, after being deep-fried, offered a subtle firmness on the outside, with a slight elasticity when bitten.

As one’s teeth delve deeper, the inside revealed a distinctly different flavor—tender and flavorful, with abundant juices.

This contrast between crispy exterior and soft interior lent an ordinary rib a stunning complexity, enabling one to experience two completely different tastes in a single bite.

Remarkably, amid the complexity of these intertwined flavors, one could still distinctly taste the original freshness of pork.

This freshness was not overshadowed by other seasonings but rather complemented the sweet and sour, thick sauce, creating a dish rich in layers and unique in texture.

It must be said that this preservation and enhancement of the ingredient’s natural taste clearly demonstrated Huang Jun’s outstanding culinary skills and profound understanding of ingredients.

Amazing!

Absolutely amazing!

Once again, Qian Guoxiang was impressed by Huang Jun’s culinary art, filled with admiration and respect.

Aunt Li and Aunt Lin felt the same way.

While slowly savoring the ribs, Aunt Li praised insanely: "Ah, Huang Jun, your sweet and sour ribs are truly exceptional! Sweet and sour, crispy and crunchy, I just can’t stop eating!"

Aunt Lin nodded repeatedly in agreement: "Exactly, exactly, these ribs are so delicious! The meat is tender and juicy, and the sweet and sour sauce coats it perfectly, each bite is pure bliss!"

"It’s great you enjoy it!"

Listening to their praises, Huang Jun smiled modestly, his hands unceasing, continuing to cook stir-fried squash with eggs.

Meanwhile, in the meeting room of the office building, the enticing fragrance was stirring restlessness.