"Speaking of this tinfoil garlic bone, I have to introduce the recipe of this very simple home-cooked dish."

"The preparation of tinfoil garlic bones is very simple. We only need to marinate it with salt, sugar, cooking wine, honey, a large amount of minced garlic, green onions, and ginger."

"It should be noted that you can add less or even no sugar, but honey must not be less. Adding honey can make the flavor of the ribs more intense, make the pork more tender, and the taste become more mellow and delicious. Honey has

It has strong water absorption and can keep the moisture in the pork from being lost.”

"In addition, the minced garlic inside should not be too small, because the baking time will be long. If the minced garlic is too small, the ribs inside will not be fully cooked, and the minced garlic will become burnt."

"This marinating time is relatively long, usually 3 to 5 hours. This needs to be adjusted according to the size and thickness of your ribs. Of course, if you are worried that it is not tasty enough, you can increase the marinating time appropriately."

"After marinating, just wrap the ribs and the seasonings in tin foil."

"If you only wrap it with a layer of tin foil, the fire will be stronger and the ribs will become crispy and delicious. However, once the heat is not controlled well, the surface of the ribs will easily become charred because you are outside.

I can’t see the specific condition of the ribs.”

"So here we recommend that you use double layers of tin foil, which can not only lock in the gravy of the ribs well, but also prevent precious ingredients from being wasted due to ignorance of the heat."

Studio

"Wait a minute, I think I can actually do what the host said this time?!?!"

"Although the anchor didn't say the catchphrase this time, it seems that all he needs is hands on it!"

"Brothers upstairs, please calm down. This seems simple, but are you sure you know how to pickle it?"

"Stop talking, I've already gone out to buy ribs."

"The rich guy upstairs, are you willing to buy ribs when they are so expensive?"

.....

Li Xiao did not ask the waitress to help open the tin foil. After all, the weather is still very cold now. Once opened, the crispy and piping hot pork ribs will quickly become cold, and once it becomes cold, the flowing fat and gravy inside will solidify.

The flavor of the dishes will be greatly compromised.

Therefore, when eating crispy pork ribs, it is best to finish one before opening the next one, so that the tin foil can keep the garlic pork ribs inside in the best condition.

As soon as I opened the tinfoil, a strong aroma of garlic filled my nose.

To be honest, although the taste of ginger, onion, and garlic is very strong and spicy, it can bring quite a rich taste to food.

Those who like it really like it very much, but those who don't like it are really unacceptable.

Li Xiao couldn't accept the taste of garlic before, but after eating garlic in garlic grilled oysters, she suddenly fell in love with the strong taste of garlic.

From then on, Li Xiao seemed to have opened the door to a new world, although he still couldn't accept the habit of eating raw garlic in some places.

But I completely fell in love with the cooked garlic. It tasted very good and was quite delicious. However, the taste in my mouth was quite strong after eating it. However, Li Xiao had been single before and didn't have much worries.

Li Xiao showed the garlic bones taken out of the tin foil in front of the camera.

The surface of the garlic bone is covered with a layer of minced garlic that has been roasted until golden and crispy.

After being roasted by the high temperature of the oven and filled with the gravy of the ribs, these golden minced garlics continue to exude a thrilling aroma.

Li Xiao could feel the saliva in his mouth constantly secreting. He greeted the audience in the live broadcast room without politeness and bit into the spareribs covered with golden minced garlic.

The strong aroma of garlic hits your mouth directly, and the strong taste has a very strong penetration.

Then your tongue and lips can feel the hot heat coming from inside the ribs, and the golden minced garlic sticking to the surface of the ribs brings a strong graininess.

When you bite into the crispy outer skin of the ribs, the sweet and fresh meat juices of the ribs will burst out.

The outer layer of the pork ribs is crispy and crispy, and the caramel flavor is perfect. However, due to the foil wrapping, the meat inside the ribs is still delicate and tender, and is not affected by the high temperature.

Moreover, under the tight protection of the tin foil, the gravy cannot flow out. At the same time, the crispy shell also forms a dense protective layer, locking the gravy and grease inside the ribs.

Moreover, the pork chosen by the other party is also quite good. The meat is very firm and has no fishy smell. The fat and lean meat are just right and the texture of the pork is very even. At first glance, it looks like a healthy pig that keeps exercising regularly.

Such good ingredients can only be obtained if you have your own exclusive breeding farm.

"This pork rib is also quite perfect. If you are a friend who can eat garlic, you will definitely like it. But even if you are a friend who does not eat garlic, I recommend giving it a try."

"Because after the minced garlic is roasted, it absorbs a lot of juice and the flavor of the seasonings, causing its original spicy taste to become less prominent. If you have never eaten garlic before, I highly recommend this.

Garlic Spare Ribs is your first try. After trying it, you will discover the door to a new world."

After saying that, Li Xiao hurriedly finished the garlic bones on his hand, and then picked up the second one. However, the weight of this garlic bone was really pitiful, with only 6 pieces in 350 grams, which is exactly three pieces per person.

Okay, it tastes good, otherwise Li Xiao would start spraying.

In the live broadcast room

"I didn't eat leeks before, until one time when I was having morning tea in Guangzhou, I picked up the first leek dumpling in my life."

"Because no one around me told me what kind of dumpling it was, I was not mentally prepared at all. After I took a bite, I found that it was actually a leek dumpling. I subconsciously wanted to spit it out, but since there were several customers around, it would look very awkward.

Discourteous."

"With no other choice, I could only eat this mouthful of chive dumplings. I thought I would ignore the remaining half and just let it stay in the bowl."

"However, after being dipped in garlic chili sauce, I actually found the chive dumplings surprisingly delicious. After that, I got out of hand and now I have to eat them every few days."

"The eldest brother and his wife upstairs must have a very good relationship."

"This is too powerful, you can't stand it?"

"While saying that I couldn't stand it, I still bought oysters and leeks every day."

.......

Soon, the last two vegetarian dishes also arrived.

"Hello everyone, [Mustard Kale], [Chicken Soup with White Bamboo Shoots], your dishes have been served. By the way, Chef Huang Yulong asked me to ask the two guests if they are satisfied with their meal today."

Li Xiao nodded. Today's dishes are indeed good. In Li Xiao's opinion, as long as he excludes the [Stir-fried Sashimi] that appeared in front of him for the first time, the dishes here should be able to reach four stars.

"I'm very satisfied. It's pretty good. I just want to try to avoid making mistakes in the future."

"Thank you for your understanding. I will give your feedback to the chef immediately."

....

Li Xiao picked up a diamond-shaped piece of green kale.

When the viewers in the live broadcast room saw the green leafy plants appearing in front of them, they all became confused.

"Wait a minute, isn't this cabbage sum? Why is it called kale?"

"Yes, it looks like cabbage to me, but the color seems a little different."

"It's not cabbage, it's a green vegetable unique to the south."

"I've eaten this stuff before, and it tastes terrible. It's terribly bitter."

"I also think it's quite unpalatable, but many people say it's delicious, but I can't appreciate it."

"How can it be bitter? Only old kale is bitter."

"The big brother upstairs is right. You probably just happened to eat an old kale, so you became prejudiced against it."

.......

Li Xiao's eyes fell on the kale in the chopsticks. The chef used a diamond-shaped knife to cut the originally long kale into diamond-shaped slices.

At first glance, it looks like lettuce rather than kale. The kale is evenly wrapped with a thin layer of mustard gravy.

"Let me give you a taste of how good this mustard kale is."

As he spoke, he threw the kale slices into his mouth.

As soon as the kale enters the mouth, the strong and pungent spicy taste of mustard rushes up.

Then you can clearly taste the unique sweetness of honey in the mustard gravy. When you bite into the kale, the texture of the kale is crisp, tender and refreshing.

After the chef scalds the kale with water, he immediately takes the kale out and puts it into ice water to completely cool the kale, making the originally crispy kale even more crispy.

Then use the seasoned mustard sauce and stir the frozen kale evenly.

"The taste of kale is quite refreshing. Now is the time when kale is at its most tender. There is no trace of fiber in it and it tastes very crisp."

"As for what many of you said about the bitter taste in kale, this is true because kale contains cinchona, a substance with medicinal ingredients that lowers cholesterol, softens blood vessels, and prevents heart disease.

, moisten the intestines, dispel heat, lower the deficiency fire, and stop bleeding gums. Many Chinese patent medicines extract this bitter substance from kale as a raw material."

"In addition, this kind of bitterness is not pure bitterness, but a slight bitterness with a sweetness. However, this bitterness will accumulate more and more as the kale grows, so the old kale will have a strong taste.

The bitter taste.”

"For those who don't want to eat bitterness, you should choose the more tender kale. Not only does it taste crisper and fresher, but the bitterness is not obvious, but it has a clear sweet aftertaste."

"This mustard kale dish is also quite good. The spicy mustard and the sweet and crisp kale form a sharp contrast, and because the mustard stimulates the taste buds on the tongue, the sweetness of the kale is greatly improved.

, this time Gan’s feeling is too high.”

"It's very good, but the mustard here is a little stronger, but this is not a big disadvantage. After all, many people really like the pungent feeling of mustard. If the amount is small, it will be missing something."

Li Xiao stopped after eating a few pieces of mustard kale with a strong pleasure. It must be said that although the taste of mustard is very pungent, it is also very strong. No wonder there are many mustard-based foods.

What about mustard strange beans, wasabi seaweed, wasabi cucumbers, wasabi dried squid, and Li Xiao even saw wasabi lollipops at the cashier.

Of course, there is also the mustard and kale in front of me, which are all ghost foods that get better and better the more you eat them.
To be continued...