The configuration of pork knuckle rice varies from place to place.

In addition to pork knuckles, there are also differences between rolls and pickles, or green vegetables.

Lin Zhou felt that it was all done, and it was estimated that it would take a lot of time.

Let's try the taste today, and then go to the stall tomorrow.

After having the charter in his heart, Lin Zhou, who had nothing to do, went into the kitchen again.

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

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

Lin Zhou was busy, and Aunt Fang and the others were not idle, cleaning all the ingredients.

The pig's feet were soaked in bloody water, cleaned, and sprayed with a musket, and the coarse and fine hairs were all burned out.

After the fresh pig's feet have been soaked in blood, there is no need to blanch them.

The pig's feet were all cleaned, and Lin Zhou's brine was also boiled, and the pork knuckle was the largest, so it was first put into the brine to stew.

Don't worry about time.

Because it is a time-consuming dish in itself.

All the subcutaneous fat must be simmered into the soup, so that the pot of brine slowly becomes viscous and mellow, and it is ready to eat.

It's still early.

The ingredients are in the pot, and the rest is left to time.

Lin Zhou pondered the practice of the scroll.

The pork roll is not difficult, the pork is chopped, formed into a paste, seasoned, rolled in tofu skin, fried out, and it is done.

It seems like a simple approach, but there are still a lot of points to pay attention to.

First of all, the temperature should not be too high, and the fresh meat needs to be frozen for a while to start chopping.

Chop into minced meat and season and stir, and the temperature should always be kept at a low temperature.

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

Then when the stirring is complete, a pot of pork paste is obtained.

Because the temperature is kept at a low temperature, when you put it on the tofu skin, you can release it directly with your hands to create the desired shape.

The long pork roll is just done.

Put a lot of salad oil in the iron pot, and when the oil temperature is 50% hot, you can get off the volume.

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

The aroma of the tofu skin and the aroma of the pork during the frying process merge with the aroma of the food, and the whole kitchen is filled with the aroma of food.

When the elbow pig's trotters are stewed, the full aroma of meat and brine is really so strong that it spreads throughout the villa, and you can smell it everywhere.

The rice balls squatted at the kitchen door when they smelled the fragrance, even if the instructor wanted to take them out to play games.

With the onigiri, the courtyard of the villa that no one cares about becomes a place for the onigiri to play every day.

But this will be tempted by the smell of the kitchen, and the rice ball will not move his butt even if he is killed, and his eyes will follow Lin Zhou.

The instructor who had nothing to do and Xiao Li squatted at the door of the kitchen like the two door gods.

Lin Zhou looked back and saw it.

Lin Zhou: ......

"You're moving a small bench and waiting to eat?"

"No, we're protecting the best boss in the world." Xiao Li looked at Lin Zhou with a sincere face, and what he said came from the bottom of his heart.

Lin Zhou accepted his favor as a matter of course, nodded and continued to work.

The pig's heel is easy to deal with, just make it ready.

But pickles are a bit of a hassle.

Pickles take time to pickle, and he's in a hurry to use them now, but he doesn't have the time to do them.

After being entangled, Lin Zhou chose to add greens.

Green vegetables are not in a hurry to make.

After all the scrolls are fried, the pig's feet are still stewed.

By lunchtime, the rice was ready, but the pig's feet were still stewed.

A group of people stood in the kitchen, staring at the pot.

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

It's going to take a while.

Before the fire arrived, he could smell it now by smelling the fragrance.

"It's really not good, you can eat it if you want, although the heat is not stewed to the point of melting in your mouth, but 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 the most delicious.

Lin Zhou: ......

"Remember to pour the pork knuckles on it from time to time with brine, so that the color will be evenly flavored."

When Steward Sun heard Lin Zhou's words, he nodded seriously, and stayed in front of the cauldron, using a big iron spoon to pour brine on the pig's feet without interruption.

Four hours later.

Under everyone's expectant gaze, Lin Zhou uncovered the lid of the large pot, and the full elbows and pig's trotters were displayed in front of everyone.

The low heat is kept uninterrupted, so that the elbows in the pot are soft and flavorful, and the shape is still intact one by one.

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

He himself served it according to the configuration of a pork knuckle rice.

The soft pork knuckle was fished out of the pot by Lin Zhou, and the rich sauce slowly dripped down the meat skin.

Because it is too viscous, it directly causes the speed of sliding too slowly.

The flesh skin shook slightly with Lin Zhou's movements, trembling in the air.

The appearance of thick oil sauce red exudes an attractive color, and it is shiny and shiny, so that people can't take their eyes off it.

The kitchen knife touched it lightly, and before it could be cut, the elbow meat was separated.

The fat and thin elbow skin and lean flesh are turned into pieces when they are cut slightly, exuding a sticky sound.

The cut elbow meat was picked up by Lin Zhou with a kitchen knife in the next second, and it was directly covered with rice.

Looking back, the cutting board has been stained with elbow sauce.

Don't forget the pork rolls, cut a few slices and put them on top of the rice.

Put the green vegetables that have been blanched in advance as well.

At this point, pour a spoonful of marinade.

That's a person who is going to be confused.

Xiao Li directly offered his big iron bowl of rice.

Lin Zhou's visual inspection was only a little smaller than the vegetable washing basin.

It was filled with rice.

He was simple, he directly fished a whole elbow, a pig's trotter, a complete roll of pork rolls, and a lot of green vegetables, holding a pot to eat.

There is no need to cut it at all.

I don't know why, watching Xiao Li eat, Lin Zhou felt that his appetite for eating had come.

Everyone has been guarding this pork knuckle rice since breakfast.

It wasn't until two o'clock in the afternoon that I ate it.

They were all impatient to serve a good meal, and they didn't bother to sit down, so they stood in front of the stove and began to eat.

Every inch of the pig's feet stewed is soft, salty and sweet, full of color and flavor.

The elbow skin, which is so soft that it melts in your mouth, feels sticky in your mouth, and with the hot rice, the flavor of the marinade has penetrated into the rice.

If you don't have any self-control, you really want to bury your head in the bowl and pull it into your mouth one bite after another.

I can't stop.

The soft and oily elbow skin is boiled until the gum comes out, and the color is oily and red, black and shiny, and I have a very appetite when I look at it.

As soon as you take your mouth, you feel a lot of collagen.

The oily fragrance, chewing, feeling the stickiness between the lips, is really beautiful beyond words.

It makes people laugh while eating.

Isn't that beautiful?