Chapter 473: Pork Trotter Rice

The configuration of pig's trotter rice is different in different places.

In addition to pig's trotters, there are also rolls and pickles, or green vegetables.

Lin Zhou feels that it takes a lot of time to make all of them.

Let's test the taste today, and if it doesn't work, I'll go to the stall tomorrow.

After having a plan in mind, Lin Zhou, who has nothing to do, dives into the kitchen again.

There are too many elbows, so I have to prepare them first.

Stir-frying sugar color, boiling brine, and stewing meat are all time-consuming.

Lin Zhou is busy, and Aunt Fang and the others are not idle either, cleaning all the ingredients.

The pig's trotters are soaked in blood water, cleaned, and sprayed with a blowtorch, and all the coarse and fine hairs have to be burned off.

After the fresh pig's trotters are soaked in blood water, they don't need to be blanched again.

The pig's trotters are all cleaned, and Lin Zhou's brine is also boiled. The pig's elbows are the largest, so they are stewed in the brine first.

Don't worry about time.

Because it is a time-consuming dish in itself.

All the fat under the skin must be stewed into the soup, so that the brine will slowly become thick and mellow, and then it can be eaten.

It's still early now.

Put the ingredients in the pot, and leave the rest to time.

Lin Zhou thought about how to make the roll.

It's not difficult to make pork rolls. Chop the pork into a paste, season it, roll it in the tofu skin, fry it, and it's done.

Although it seems simple, there are still many points to pay attention to.

First of all, the temperature cannot be too high. The fresh meat needs to be frozen for a while before chopping.

After chopping into minced meat, season and stir, and the temperature must always be kept low.

If the temperature is too high, you need to add cold water to keep it low.

Then wait until the stirring is completed, and you will get a pot of pork paste.

Because it has been kept at a low temperature, when you put it on the tofu skin, you can directly put it into the desired shape with your hands.

A long pork roll is ready.

Put a full bowl of salad oil in the iron pot, and you can roll it when the oil temperature is 50% hot.

Keep the heat medium throughout the frying process, and shake the iron pan from time to time to prevent the rolls from sticking together.

During the frying process, the aroma of tofu skin and pork blend together, and the whole kitchen is filled with the fresh aroma of food.

When the elbows and pig's trotters are stewed, the full aroma of meat and brine is so strong that it spreads throughout the villa and can be smelled everywhere.

Fantuan squatted at the door of the kitchen when he smelled the aroma, even if the teacher wanted to take it out to play games.

With Fantuan, the villa yard that no one cared about became the place where Fantuan played every day.

But this time, he was tempted by the smell of the kitchen, and Fantuan would never move his butt, and his eyes followed Lin Zhou.

The idle teacher and Xiao Li squatted at the door of the kitchen like two door gods.

Lin Zhou turned around and saw it.

Lin Zhou:...

"Are you moving small stools to wait for food?"

"No, we are protecting the best boss in the world." Xiao Li looked at Lin Zhou sincerely, and said this from the heart.

Lin Zhou accepted his praise as usual, nodded and continued to work.

Pig's feet and steamed stuffed buns are easy to handle, just make them now.

But pickles are a bit troublesome.

Pickles need time to be pickled, and he is in a hurry to use them now, so he doesn't have the time to make them.

After struggling for a while, Lin Zhou chose to add green vegetables.

There is no rush to make green vegetables.

After frying all the steamed stuffed buns, the pig's feet are still stewing.

At lunch time, the rice is ready, but the pig's feet are still stewing.

A group of people are waiting in the kitchen, staring at the pot eagerly.

Lin Zhou is sitting on the sofa in the living room watching a movie and eating fruit, puzzled by their behavior of watching the pot.

It will take a while.

He can smell whether the fire is ready or not by smelling the fragrance now.

"If it doesn't work, you can eat it if you want. Although the fire is not stewed to the point of melting in the mouth, the meat must be cooked through."

Lin Zhou couldn't stand it and wanted them to eat first.

But they are quite principled and have to wait until the food is at its most delicious before eating.

Lin Zhou: ...

"Remember to pour brine on the pig's feet from time to time, so that the color will be even and tasty."

Butler Sun nodded seriously when he heard Lin Zhou's words, and then stood in front of the big pot, pouring brine on the pig's feet with a big iron spoon.

Four hours later.

Under everyone's expectant eyes, Lin Zhou took off the lid of the big bucket pot, and the full elbows and pig's feet were displayed in front of everyone.

The low fire was heated continuously, making the elbows in the pot soft and tasty, while the shapes were kept intact one by one.

Lin Zhou was not stingy, and directly asked everyone to take as much as they wanted to eat.

He himself served it according to the configuration of a pig's feet rice.

The soft pork elbow was taken out of the pot by Lin Zhou, and the rich sauce slowly dripped down along the skin.

Because it was too sticky, it directly caused the sliding speed to be too slow.

The pork skin swayed slightly with Lin Zhou's movements, trembling in the air.

The appearance of thick oil and sauce exudes an attractive color, and the sparkling makes people unable to look away.

The elbow meat is separated from the bones without cutting with a light touch of the kitchen knife.

The fat and lean elbow skin and lean meat are slightly cut into pieces, emitting a sticky sound.

The cut elbow meat was scooped up by Lin Zhou with a kitchen knife the next second and directly covered on the rice.

Looking back, the chopping board has been dyed with the sauce of the elbow.

The pork rolls can't be forgotten, cut a few slices and put them on the rice.

Put the green vegetables that have been blanched in water in advance on top.

Then pour a spoonful of marinade on it.

It smells so good that anyone will be dizzy.

Xiao Li directly took out his big iron bowl.

Lin Zhou estimated that it was only slightly smaller than the vegetable washing basin.

It was filled with rice.

He was simple, just scooped up a whole elbow, a theme, a complete pork roll, and a lot of vegetables, and ate it while holding the bowl.

No need to cut at all.

I don’t know why, watching Xiao Li eat, Lin Zhou felt his appetite coming.

Everyone has been waiting for this pork trotter rice since breakfast.

It was more than two o’clock in the afternoon before they ate it.

Everyone was impatient to serve the rice, and they didn’t even bother to sit down, and started eating in front of the stove.

Every inch of the stewed pork trotter was soft, salty, sweet, and full of color, aroma and taste.

The elbow skin is so soft and melt-in-the-mouth that it feels sticky when you put it in your mouth. With the hot rice, the fresh aroma of the marinade has penetrated into the rice.

If you don’t have a little self-control, you really want to bury your head in the bowl and scoop it into your mouth one bite after another.

You can’t stop at all.

The soft and oily elbow skin is boiled until the gelatin comes out. The color is oily and red, black and shiny, and it looks very appetizing.

As soon as you put it in your mouth, you can feel the full collagen.

The oily and fresh aroma, chewing, feeling the stickiness between the lips, is really beautiful.

It makes people laugh while eating.

This is too beautiful!