amaotonovel Chapter 293 Mint Fried Spare Ribs
Chapter 293 Mint Fried Spare Ribs
The long-awaited Friday arrived like a cheerful bird, fluttering its wings. After waving goodbye to the lovely children, I concluded a busy but fulfilling week. Although it was already afternoon, the sun was still shining brightly.
I walked briskly toward the market, feeling relaxed and happy. A gentle breeze caressed my cheeks, bringing a touch of coolness. The lush trees lining the street seemed to be cheering for this beautiful weekend.
Soon, I arrived at the bustling market. The place was bustling with people, and the sounds of hawking and bargaining intertwined into a symphony full of life. Inside, the market was filled with a dazzling array of colorful vegetables and fresh, tempting meats.
Looking at the dazzling array of ingredients before me, images of delicious dishes instantly surfaced in my mind. Fresh, green vegetables could be stir-fried into a refreshing side dish; juicy red tomatoes paired with eggs could create a delicious tomato scrambled eggs; and the rich, lean pork belly, whether braised or twice-cooked, would be incredibly fragrant... And just like that, after wandering through the market, I, who had been struggling with what to have for dinner, now had a clear recipe in mind.
When I dragged my tired body into the house, the familiar and warm smell hit me. I gently put down the shopping bag in my hand, walked straight to the kitchen, and began to prepare a sumptuous dinner for tonight.
The first thing that caught my eye was the bag of fresh pork ribs. I eagerly took them out and rinsed them in the clean sink. Then, I expertly picked up a sharp kitchen knife and carefully cut each chop, striving to ensure they were uniform in size and perfectly shaped. The crisp sound of the knife's rise and fall echoed through the kitchen, like a beautiful symphony quietly unfolding.
After finishing the ribs, I pulled the shrimp and other vegetables from the refrigerator. The shrimp were still throbbing in their bags, as if trying to break free and return to the ocean's embrace. The tomatoes beside them were like ripe red lanterns, emitting an alluring aroma. The lush green bell peppers were as translucent as emeralds, making it tempting to take a bite. And the pure white garlic cloves lay like tiny, exquisite pearls, quietly waiting to be used.
Looking at the dazzling array of ingredients before me, I felt an inexplicable excitement. These seemingly ordinary things would soon undergo miraculous transformations under my skillful hands, becoming delicious dishes bursting with color, aroma, and flavor. Thinking of this, I couldn't help but quicken my movements, quickly preparing the various ingredients one by one.
With everything ready, I set to work making the mint fried spareribs. Just before I began, a thought struck me: How wonderful would it be to pair these greasy, crispy spareribs with a refreshing cup of fruit tea? Without hesitation, I put down the spareribs and pulled out a variety of fruit from the cupboard—glistening grapes, juicy oranges, juicy strawberries... The vibrant colors of fruit instantly filled the kitchen with life and energy.
I carefully selected the right amount of fruit, washed it thoroughly, and cut it into small, appropriate pieces. Then, I placed the cut fruit in a transparent glass pot, added some honey and ice, and finally poured in clear, sweet mineral water. As the water poured in, the fruit danced joyfully, emitting waves of enchanting fruity fragrance. And just like that, a refreshing and refreshing fruit tea was ready!
I carefully placed the carefully prepared fruit tea in the refrigerator, letting it cool slowly in the cold to preserve its refreshing, sweet taste and rich aroma. Then, I turned and walked quickly to the chopping board, where my next culinary challenge awaited me: mint fried pork ribs.
First, I lay the fresh ribs neatly on the chopping board and sprinkle them evenly with flour. The flour covers the ribs like snow, giving them a thin coat of white. Next, I add an appropriate amount of water and gently rub the ribs, allowing the flour and water to blend thoroughly and penetrate every grain. After repeating this process several times, I rinse the ribs thoroughly under clear running water until the water is clear and transparent, without any trace of flour left.
The cleaned ribs are set aside to drain excess water. Next comes the crucial seasoning step: I pour into a bowl a mixture of scallion and ginger water, a pinch of salt, an appropriate amount of sugar, a dash of Sichuan peppercorns, a small amount of white pepper, and a suitable amount of cooking wine and light soy sauce. To further tenderize the meat, I also add a touch of baking soda. Once all the seasonings are in place, I don gloves and vigorously mix the ribs in the bowl with my hands, ensuring each piece is evenly coated with the seasoning. This continues for several minutes, until the seasoning is fully absorbed. The ribs are sealed and quietly set aside to marinate for at least an hour, allowing the flavors to penetrate deeply.
Time slipped by quietly, and finally, it was time to deep-fry. I poured plenty of cooking oil into the wok. When it reached 8% heat, I carefully dropped the marinated ribs into the pan one by one. As the ribs hit the hot oil, a sizzling sound erupted, sending up a small wave of oil. As the oil heated up, the ribs gradually firmed up, acquiring an alluring golden hue. I quickly lowered the heat to a low setting and continued deep-frying for about eight minutes. During this time, I frequently flipped the ribs to ensure they cooked evenly and didn't get burnt or undercooked.
After eight minutes, I used a slotted spoon to remove the deep-fried ribs from the wok and set them aside to drain. But that wasn't the end of the process. To achieve an even crispier and more flavorful texture, they needed to be re-fried. Once the oil reached the desired temperature, I immediately tossed the ribs back into the sizzling oil. This time, in just a few seconds, the ribs were fried to a golden, crispy perfection, their skin gleaming like a layer of golden armor.
After re-frying, I quickly remove the ribs, removing any remaining debris from the pan. Next, I leave a small amount of oil in the pan and add the chopped garlic and dried red chili peppers, stir-frying until fragrant. Instantly, a rich, spicy aroma fills the kitchen. Once the garlic has slightly yellowed and the chili peppers have released a pungent, spicy aroma, I quickly add the mint leaves I've prepared to the pan and fry them over high heat, quickly drying them out. The once vibrant green leaves quickly shrivel under the intense heat, their color changing from light green to a darker green, even tinged with a hint of burnt yellow.
The final, and most crucial, step is to quickly stir-fry the fried pork ribs with the mint leaves. With the crisp sound of the spatula colliding with the wok, the ribs and mint leaves blend seamlessly, their aromas intertwining and permeating each other. In just a few seconds, this delicious mint-fried pork ribs dish is ready, ready to be plated and served!