Food: Start with a big spoon in the university cafeteria

Xu Ming is now living in the dormitory, it is really not very convenient.

Generally, you need to prepare breakfast in the morning, you have to get up early, and you have to go to the back kitchen of the canteen at four or five o’clock.

If you are ready in advance for the sale of the early breakfast, you can also sleep in.

After all, he also has a tired time, and he can’t get up early every day!

General dumpling chaos, buns, pot stickers, spring rolls, flower rolls, etc., are all to help the chefs prepare the ingredients, he is adjusting the taste.

The cooks and aunts can get the bags out in their free time.

The next morning on sale, soy milk porridge these do not have to worry about.

If you have noodles, the kitchen machine can do it, which is very convenient.

All he needed was some beef, big meat, ribs and other things the night before.

He would have done all the things before going back to his dorm room, and would have worked well the next morning without him.

Although this method is convenient and fast, the taste is definitely much worse than that of all his own hands.

But it tastes better than the restaurants on the market.

This is how cooking determines taste.

I can’t imagine how intermediate cooking is.

Back in the dormitory, Xu Ming first registered his account on Weibo according to the teacher’s suggestion.

His name is Xu Ming of the First Year Canteen of Huada.

Then send the account to the teacher, and then the teacher uses the official Weibo Aite his Weibo, so that people who want to find him have a place to go.

[First of all, thank you for everyone’s like, there is cooperation to find me can send private messages, every day free time will watch, irrelevant things trouble comment message, generally busy, busy cooking, I hope you cooperate, thank you, I will work harder to make delicious dishes to give back everyone’s likes! 】

Xu Ming deleted and subtracted the first Weibo, and then pinned it to the top so that everyone could see it by clicking on Weibo.

Then another one was sent.

“Tomorrow at noon there will be a limited selection of fine dishes, pork knuckle rice.”

On the last Weibo, everyone saw most of them and liked it, but when this Weibo was sent, there were more people who paid attention.

“Received! Go to the queue early tomorrow at noon! ”

“What is a fine dish, is it better than the food in the cafeteria?”

“I like to eat pig’s foot rice the most, is it too late to grab a place to visit?”

“That quota is gone every day after twelve o’clock, and I can’t wait until now.”

“Does the big guy make slippery broth?” I want to eat it! ”

“Can the portion of each dish in the canteen be more, and at the end of the queue, many dishes are gone, and the dishes you want to eat can’t be bought, although other dishes are also delicious.”

…

Xu Ming liked to order pork knuckle rice when he ordered takeout before.

This is a famous dish in fast food, affordable, convenient and fast, very suitable for sale in the canteen.

Tomorrow’s pork knuckle rice he is ready to do from the heart, most of the procedures are handled by themselves, to give back everyone’s likes.

The workload is still very large, and you need to start preparing from the morning.

He ordered a hundred pig knuckles first.

Such a large number of ingredients need to be greeted with the delivery in advance, they can be delivered at once.

Otherwise, snacks may not be available.

…

The next morning, Xu Ming came to the back kitchen at eight o’clock and saw the pig’s feet piled up like a hill and took a deep breath and began to move.

To make pork foot rice, special skin white and round pig hind feet, pig back feet than the previous foot lean meat less, conducive to long-term boiling will not be scattered.

“You first wash the pig’s feet, put them in boiling water and blanch them for 10 minutes, then take them out and rinse, remove the hairs, wash and drain.”

The aunts are all out eating, and the breakfast time has not yet passed, only the cook is busy in the back.

Xu Ming was busy with other ingredients while waiting for the pig’s feet to be handled.

Since the canteen was on fire, more and more people were eating, and Xu Ming recruited a few helpers, otherwise he would not be busy.

This will make eight people deal with the pig’s knuckle together is still very fast.

When the pig’s feet are all handled, Xu Ming will break the back foot of the pig with a knife, and then cut a knife every 1 centimeter, the bones are broken, but the skin and flesh are still connected, this step is very challenging to the chef’s knife work, deep cut or shallow cut affect the final taste.

Then heat the pan to boil the oil, control the oil temperature at about 160, and fry all the pork feet to color.

The brine process of pork knuckle is based on the aged brine soup, adding an appropriate amount of soy sauce, rock sugar, star anise, cardamom, cloves, shiitake mushrooms, garlic and other ingredients, boiling on high heat, putting in the pig’s feet, and changing to low heat after half an hour.

About 3 hours or so, the whole pork knuckle juice penetrated, the skin and flesh were soft and rotten, and it was almost ready to eat.

A hundred pig’s feet were troublesome to cook, and it took several pots to cook before 12 noon.

As soon as the aroma of this pork foot rice came out, it directly overwhelmed the aroma of the surrounding dishes.

As the fire opened, the boiled grunts in the iron barrel bubbled, and the aroma drifted far with the wind.

This freshly cooked brine soup contains the secret spices prepared by Xu Ming, not to mention how rich the flavor is.

The aroma of pork is very spice flavor blended together with the boiling of time, and this aroma dog can’t resist!