Daddy's Gourmet Shop

Chapter 663 - 647: Steamed Pork Ribs with Fermented Black Bean Sauce

The next morning."The great king orders me to patrol the mountain, I roam around the world, beat my drum and strike my gong, life is full of rhythm, the great king orders me to patrol the mountain, catch a monk for dinner, this mountain stream water, incomparably sweet, not envious of mandarin ducks nor of gods..."

The cheerful singing floated out from Golden Sun Kindergarten, echoing in the air, urging the little ones coming to school to quickly enter the kindergarten.

"Daddy, hurry up, we’re going to be late~"

When waking up in the morning, she was still dawdling, now she knows she’s in a hurry...

Huang Tao smiled and assured, "Don’t worry, there’s still time!"

He said as he lifted her from the special seat in the back, then grabbed the backpack and water bottle, holding her small hand, and briskly headed towards the kindergarten gate.

"Xuanxuan, Huang Tao~"

Suddenly, a most familiar voice reached the ears of the father and daughter pair.

They immediately looked in the direction of the voice and saw Ye Wen standing by the utility pole on duty ahead.

Seeing Ye Wen waving at them with a smile, little cute Xuanxuan’s eyes lit up, she waved back while walking, sweetly calling, "Teacher Ye..."

"Hey!"

Ye Wen gave a gentle smile, slightly bent over, and touched Xuanxuan’s little cheek, asking, "Xuanxuan, you came, do you want Teacher Ye to take you inside?"

"Sure~"

Xuanxuan readily agreed and immediately held Ye Wen’s hand, then looked up at Huang Tao, "Daddy, you go back to work, I can go in with Teacher Ye, no need for you to take me further."

"Alright then!"

Huang Tao crouched down, put the little backpack and small thermos on Xuanxuan, and said with a smile, "Then go with Teacher Ye, after school in the afternoon, don’t wander off, wait for Teacher Ye to get off work, then come to the store with her, Dad will be waiting for you there. Also, make sure to listen to the teachers in kindergarten, okay?"

Xuanxuan obediently agreed, "Mm, don’t worry, Daddy, I’ll be good."

Huang Tao patted her little cheek and nodded, expressing absolute trust.

He stood up and said to Ye Wen, "Thank you, Ye Wen."

"You’re welcome, it’s no trouble at all..."

Ye Wen brushed the hair behind her ear, giving a slight smile, "Then we’ll head in first."

"Bye, Daddy, see you this afternoon..."

Xuanxuan waved sweetly at him.

After watching Xuanxuan and Ye Wen enter the kindergarten gate, Huang Tao turned around and left.

Drove to the store.

"Good morning, boss~"

"Morning, everyone, let’s have breakfast first, deal with everything after eating..."

Hearing this, all the employees put down their work, gathered together, grabbed their breakfast, and enjoyed it with relish.

Huang Tao smilingly asked, "Old Qian, did you buy the cartilage tip of the ribs and the dried black beans I asked for yesterday?"

Old Qian replied with a smile, "Got them, already moved to the back kitchen, the quantities are as per your request! The dried black beans have been soaked in hot water according to your instructions."

"Boss, why did you suddenly think of getting the cartilage tip of the ribs and dried black beans? Are you planning a new dish?"

Lin Zifeng’s eyes lit up, "Could it be you’re making steamed ribs with black bean sauce?"

Oh, are you a worm in my stomach?

You guessed it all!

"Yes, I plan to try making a steamed ribs with black bean sauce, if it turns out well, it will be launched at noon."

Huang Tao nodded with a smile.

After all, yesterday’s sweet and sour ribs and garlic-flavored ribs were loved by both new and old customers alike.

Especially female customers, who were particularly fond of these two dishes~

Girls are like that.

They may criticize these fried and sweet-sour foods for being greasy and high-calorie, but the moment they eat them, they become extremely enthusiastic.

Moreover, ribs as an ingredient are suitable for all ages, no matter how they are cooked.

So, he wanted to strike while the iron’s hot and introduce this new steamed ribs with black bean sauce.

Presumably, it will also be liked by both new and returning customers!

And the cartilage with meat that Old Qian procured is the main ingredient needed for the steamed ribs with black bean sauce.

Using these pieces of cartilage with meat will not only enhance the flavor but also give customers the joy of eating ribs without bones, saving them the hassle.

"If the boss makes it, it’s sure to taste great!"

Everyone looked forward with anticipation.

Huang Tao smiled, changed into his chef’s uniform, entered the kitchen, washed his hands, and checked the dried black beans soaking in hot water, deciding to leave them be since they weren’t fully soaked yet.

Next, he examined the pieces of cartilage with meat.

These cartilage pieces weren’t long, but the meat quality was excellent, with a balance of fat and lean meat.

Not bad, not bad!

He took a kitchen knife and chopped all the cartilage pieces into small blocks about two centimeters each.

This steamed ribs with black bean sauce dish is a bit different from other dishes.

It only needs about fifteen minutes of steaming to be ready.

So these cartilage pieces should be chopped smaller; otherwise, it won’t steam through easily.

Moreover, there are tips on steaming as well, the rib pieces shouldn’t be stacked, but evenly spread on the plate, for even heating and a better taste.

Once chopped.

Huang Tao put the cartilage pieces into clean water, washed away some surface blood, and rubbed with baking soda.

After kneading for a few minutes,

Huang Tao thoroughly cleaned these cartilage pieces, wrung out the water, and set them aside.

Then, he checked the black beans, and seeing they were soaked, chopped them into small bits.

The aim was to better infuse the aroma of the black beans into the rib meat.

Once all were chopped.

He sprinkled the small black bean bits over the ribs in a basin.

Also added chopped garlic, along with some ginger slices and spring onion segments.

Next, he poured some oyster sauce, soy sauce, sugar, and salt into the basin.

Used his hands to mix the ingredients and seasonings evenly.

Finally, he added a handful of cornstarch to continue mixing.

Until the cornstarch completely encapsulated the ribs.

The purpose, of course, was to lock in the moisture of the meat and prevent it from losing moisture.

Afterward, Huang Tao drizzled some cooked peanut oil into the basin.

This way the cartilage pieces wouldn’t stick together, and once ready, they would be more tender and smooth to eat.

He took a plastic wrap, covered the basin,

Then placed it into the fridge for refrigerated marination.

The marination time should be about half an hour.

Naturally,

He didn’t remain idle and continued attending to other tasks.

After roughly half an hour.

Huang Tao took the basin out from the fridge and checked the marination color.

The meat was well-marinated.

Huang Tao decided to start steaming.

However, steaming ribs also has its nuances.

The first step is secondary starch coating.

Unlike other meat dishes, for steamed ribs with black bean sauce to be tasty, it must undergo secondary starch coating for the ribs to turn out tender, smooth, and flavorful without being greasy.

Before starch coating, Huang Tao picked out the spring onion segments and ginger slices from the basin.

Then poured the previously prepared starch water into the basin.

Hand-mixed evenly so that the meat was coated with starch water.

Placed them onto the plate.

This dish is best steamed plate by plate for even steaming.

To make it delicious, water vapor must be prevented from dribbling into the ribs, so during steaming, a layer of plastic wrap needs to cover the top, preserving the original flavor of the ribs.

This way, both the color and taste are perfect.

After covering with plastic wrap, Huang Tao used a toothpick to poke a few holes in it to avoid any risk of explosion.

He placed the plates of meat into the steamer, setting the steaming time right.