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.
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Let's test the taste today, and if it doesn't work, we'll go to the stall tomorrow.
After having a plan in mind, Lin Zhou, who had nothing to do, went into the kitchen again.
There are too many elbows, so we have to prepare them first.
Stir-frying sugar color, boiling brine, and stewing meat are all time-consuming.
Lin Zhou was busy, and Aunt Fang and the others were not idle either, washing all the ingredients.
The pig's trotters were soaked in blood water, cleaned, and sprayed with a fire gun, and all the coarse and fine hairs had to be burned off.
After the fresh pig's trotters were soaked in blood water, they did not need to be blanched again.
The pig's feet have been cleaned, and Lin Zhou's marinade has boiled. The pork elbow is the largest, so it is put into the marinade first.
Don't worry about the time.
Because it is a time-consuming dish.
All the subcutaneous fat must be stewed into the soup, so that the marinade slowly becomes viscous 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 paste, season it, roll it in 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 low, when you put it on the tofu skin, you can directly put it into the desired shape with your hands.
The long pork roll is ready.
Put a full bowl of salad oil in the iron pan, and you can put the roll in when the oil temperature is 50% hot.
Keep the medium heat for frying, 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 elbow and pig's trotter are stewed with fragrance, the full aroma of meat and brine is so strong that it spreads throughout the villa and can be smelled everywhere.
The rice ball squatted at the door of the kitchen when it smelled the fragrance, even if the teacher wanted to take it out to play games.
With the rice ball, the villa yard that no one cared about became the place where the rice ball played every day.
But this time, it was tempted by the smell of the kitchen, and the rice ball would not move its butt even if it was beaten to death, and its eyes followed Lin Zhou.
The teacher who had nothing to do squatted at the door of the kitchen like Xiao Li and the two door gods.
Lin Zhou looked back and saw it.
Lin Zhou: ...
"Are you guys here waiting to eat?"
"No, we are guarding the best boss in the world." Xiao Li looked at Lin Zhou sincerely, and his words came from the bottom of his heart.
Lin Zhou accepted his praise as usual, nodded and continued to work.
Pig's feet and steamed stuffed crabs 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 crabs, 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.
Lin Zhou is sitting on the sofa in the living room, watching a movie and eating fruit, and he is puzzled by their behavior of guarding 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 heat is not so high that it melts in your mouth, the meat is definitely cooked through."
Lin Zhou couldn't bear to watch it and wanted them to eat first.
But they were quite principled and had to wait until the food was 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 opened the lid of the big pot, and the full elbows and pig's trotters were displayed in front of everyone.
The low fire kept heating continuously, making the elbows in the pot soft and tasty, while keeping their shapes intact.
Lin Zhou was not stingy, and directly told everyone to take as much as they wanted to eat.
He served it according to the configuration of a pig's trotter rice.
Lin Zhou took the soft pork elbow out of the pot, and the rich sauce slowly dripped down the skin.
Because it was too sticky, it slid too slowly.
The skin swayed slightly with Lin Zhou's movements, shaking in the air.
The thick and red appearance of the sauce exuded an attractive color, and it was so shiny that people couldn't take their eyes off it.
The elbow meat was separated from the bones with a light touch of the kitchen knife, without cutting.
The fat and lean elbow skin and lean meat were cut into pieces with a slight cut, emitting a sticky sound.
The cut elbow meat was picked up by Lin Zhou with a kitchen knife the next second and covered directly on the rice.
Looking back, the chopping board had been dyed with the elbow sauce.
Don’t forget the pork rolls, 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 will make anyone 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 full of rice.
He was simple, just took out a whole elbow, a theme, a complete pork roll, and a lot of vegetables, and ate it with the bowl.
No need to cut at all.
I don’t know why, watching Xiao Li eat, Lin Zhou felt his appetite came.
Everyone has been waiting for this pork leg 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 leg 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!