In recent years, many people regard Longjiang pig's foot rice as their own catering project. However, for Longjiang pig's foot rice brine, some people use a lot of flavors and pigments, giving up the principle of healthy eating and losing the flavor of traditional practices. Excuse me, do you think this fast food restaurant business can last long? In today's flood of flavors, customers' eyes are discerning!
First, the method of making rice brine with Longjiang pig's feet, the color of pig's feet is bright and beautiful, but it refuses to use pigment, so it is necessary to use soy sauce unique to Longjiang area.
In fact, the practice of pork knuckle rice can be divided into two factions, Chenghai Dongli pork knuckle rice and Huilai pork knuckle rice. Dongli's pig's trotters rice also has a name called "Half Bowl Stack", that is, in a bowl filled with half bowl of rice, several pig's trotters marinated in Dongli's traditional brine are stacked for human consumption. Brine is slightly salty, slightly salty than Longjiang brine.
Second, Longjiang pig's feet are made of country pigs with thick skin and tender meat. After burning pig hair with a musket, wash it and cut it into pieces, and then marinate it with salt water for two or three hours.
This pot of brine must be made of raw soy sauce from Longjiang, which tastes a little sweeter. Only in this way can Huilai Longjiang trotters have a sweet taste and be loved by many dieters.
After eating this bowl of pig's foot rice, you can best see the soft and glutinous quality of pig's feet, or a few crispy sauerkraut, which is the only way to appetize and relieve boredom. In the past, the careful master would choose the peasant sauerkraut with a particularly thick stalk, which is slag-free, sour and sweet, and then it is qualified with the Q-elastic soft glutinous pork feet. It's a perfect match! Nowadays, this traditional practice has little flavor.
In addition to the practices of the above two factions, there are many fast food restaurants and cooked food stalls in the market that are also making Longjiang pig's foot rice under the banner of "authentic". In fact, many of them are "knockoffs" and "fakes", and the production method is contrary to the healthy diet! Relying on the use of a large number of industrial flavors to add flavor and color to trotters.
It can be seen that the authentic Longjiang pig's foot rice is bright and beautiful, and neither essence nor pigment can be used. The marinade should be pure natural. Using the traditional mellow Longjiang local specialty soy sauce, the stewed pig's trotters are not only bright in color, delicious in taste, rich in sauce flavor, soft and waxy in taste, rich in nutrition, and beneficial to health!
However, some people insist on coloring pig's trotters with Redmi or pigment. Do you think it's reasonable? What do you think of this?
Of course, it is necessary to make Longjiang pig's foot rice well, as well as how to make its broth, how to prepare brine, how to color pig's feet, how to season them and so on. These are also shared in my other answers! Interested friends may wish to see my answer, or leave a message to discuss it together!