After traveling through time, the restaurant I opened became a big hit

Chapter 56 Pig’s Knuckle Rice

In the past few days, Jiang Li has been in the restaurant.

But the main cooking is still done by Zhang Dashan, and Jiang Li only cooks various kinds of meals.

For Jiang Li, improving his own abilities while increasing his income is simply a win-win situation.

But she has to think about cooking different kinds of meals every day, which is still very taxing, and she really is almost at a loss as to what to cook.

For the guests, it is a mixture of pain and joy.

How can you not be happy when you can eat a variety of delicious food every day, but your wallet doesn’t think so.

So they can only eat delicious food in happiness and pain at the same time.

That night, as soon as Jiang Li got home, he received a link to the Xiaohong Bar sent by Wang Han.

Followed by the voice messages and emoticons she sent.

"Look, Sister Jiang, this pork trotter rice looks so delicious!"

Jiang Li replied with an "OK" emoticon and then opened the link.

"The Lost Soul Pork Trotter Rice brings out the romance of a man."

It looked delicious. The bowl full of meat looked glutinous. Jiang Li was hungry just by looking at it in the middle of the night.

How about making this pork trotter rice tomorrow? Jiang Li just hasn't figured out what to cook tomorrow.

Isn't it just a good idea to hand me a pillow because I'm feeling sleepy?

There was still some time before going to bed, so Jiang Li sent a message back to Wang Han.

"I'll arrange it for you tomorrow."

Then she quickly entered the cooking teaching space. Jiang Li had never made braised pork trotters before, so she needed to learn first.

After studying for this period of time, she has entered the advanced mode.

There are no fixed cuisines in this model. Jiang Li can search directly and find recipes in the system.

If the corresponding recipe can be found, a chef who is proficient in this dish will teach Jiang Li one-on-one.

Just like at this moment, Jiang Li opened the system's search bar and typed in pork trotter rice.

A dish of Longjiang pork trotter rice immediately popped up below, along with an exclusive secret recipe.

After clicking in, Jiang Li came to a somewhat shabby kitchen where an old man who looked a little thin was standing.

After seeing Jiang Li, he looked at her with a kind smile.

"There you are, little girl."

The chef's name is Chen Li. He immigrated to the Longjiang area with his family a few years ago.

When he first arrived, he found that the locals particularly loved eating pig's trotters, but their cooking methods were very simple and the taste was not good.

So Chen Li used various ingredients and different seasonings to cook pig's trotters.

After countless experiments and improvements, he finally found a unique method of making braised pig's feet.

He uses a special marinade to marinate pig's feet, and the pig's feet rice he makes is also very popular among the locals.

Unfortunately, the good times did not last long. The booming business also attracted the jealousy of those who had ulterior motives.

In the end, the whole family died tragically.

The place where Chen Li is now is his kitchen many years ago.

Jiang Li has always respected this kind of old chef and bowed deeply to him.

At the same time, she knew that the old man in front of her was just a projection of the system, so she didn't say any more polite words.

I started learning how to make pork trotter rice from Chen Li.

The first thing to do is to process the pig's feet and pig skin. The hair needs to be sprayed off and the pig's feet need to be sprayed with fire.

The pig's feet are roasted until they are hairless and have white bubbles or even turn black on the surface.

But be careful not to burn the pork trotter meat too much, because the main purpose here is to remove the hair. The next step is to make the broth. Following Chen Li's movements, Jiang Li added pork shank bones and beef bones.

Since it is a broth, it would definitely be better with more bones.

Add pig skin to make the broth thicker, sticky and taste better.

After blanching these ingredients, you can add clean water.

In order to further remove the fishy smell, Chen Li told Jiang Li to pour two capfuls of white wine with an alcohol content of more than 50% and a few slices of ginger into it.

After boiling over high heat, switch to low heat and simmer for another 5-6 hours.

In the cooking teaching space, the cooking utensils can be accelerated directly when cooking food.

So Jiang Li chose to fast forward to the point where the soup was done on low heat, then take out all the bones and ingredients from the pot, and the broth was ready.

After the broth is cooked, make sure the heat is off before adding the marinade.

Chen Li reminded Jiang Li to add the soy sauce first and then the salt, turn on the fire and add the Chinese herbal medicine packet and the onion and garlic spice packet.

Bring to a boil again over high heat, then simmer over low heat for one hour.

After it's cooked, you can put the pig's trotters in. Jiang Li puts the processed and rinsed pig's trotters into the brine.

During the braising process, you need to poke the pig's trotters with chopsticks. It is done when it is easy to insert.

Jiang Li didn't expect that a simple-looking pork trotter rice would take a lot of time to prepare.

Taking advantage of the characteristics of the teaching space, Jiang Li did it several more times here.

By the way, let Chen Li check for her if there were any mistakes during the production process.

Finally, after Jiang Li had done it for who knows how many times.

After Chen Li tasted the braised pig's trotters, a satisfied smile finally appeared on his face.

Jiang Li then breathed a sigh of relief and shook his sore arms.

The more skilled the chef is, the more rigorous he is in the cooking process.

There can't be any problems within their sight.

Jiang Li also has a deep understanding of this. Whether it is her master or the famous chefs in the cooking teaching space, the requirements are very high.

But the final result is obvious, the strong aroma of braised food fills the air.

It made people's stomachs almost burst with greed, and then Jiang Li picked up the pig's trotter in the soup pot and took a bite.

The soft and sticky skin, the fat that melts in the mouth, and the juicy meat burst in Jiang Li's mouth.

In an instant, the aroma of the braised meat and the aroma of the pig's trotters themselves filled every crevice in Jiang Li's mouth.

"good to eat!"

Jiang Li couldn't even imagine how delicious it would be if served with a bowl of rice.

Seeing that he had almost learned everything, Jiang Li came out of the space.

I glanced at the time on my phone and saw that just an hour had passed.

In fact, 24 hours had already passed for Jiang Li in the space, and the time when the broth was being boiled was accelerated and skipped.

I have to say that this cooking teaching space really provides her with great convenience.

Time waits for no one, so Jiang Li simply doesn't wait until tomorrow and starts making new brine tonight.

If I prepare the brine tomorrow, it will probably be too late.

Following Chen Lijiao's previous steps and recipes, Jiang Li began to prepare the broth and marinade.

Unfortunately, real time cannot be accelerated, so she can only set an alarm to remind herself in time.

Taking advantage of this time, Jiang Li also prepared the ingredients needed for tomorrow.

It’s so hard to cook the brine, but we can’t just cook pig’s trotters.

(End of this chapter)