Salted bone porridge is a delicious, homely and simple porridge in Guangdong. When I was studying cooking in Guangzhou more than 20 years ago, the landlord who rented a village in the city liked to cook salty bone porridge best, and he also cooked it with salty bone porridge. Maybe everyone has heard of salty bone porridge, but the old one is probably only known by the elderly.
The old landlord is also very interesting. In the evening, I like a bowl of salty bone porridge (there are several old ones in the porridge) and a bowl of wine. While drinking porridge, I was humming "It's very important to eat salty bone porridge".
Sometimes it is already twelve o'clock after cleaning the kitchen, and he will leave us a casserole of salty bone porridge in the hall. At home, it's still warm, salty, moist, refreshing and not light. Just like the city of Guangzhou, it is gentle and quiet and never exclusive.
Speaking of the practice of salty bone porridge, it is actually very simple. Cantonese people are good at putting all kinds of delicious and novel ingredients into porridge, thus making a can of ordinary rice porridge undergo explosive qualitative change. The same is true of salty bone porridge, as follows.
Step 1, curing the salted bone. The second step is to prepare the ingredients. Step 3: Boil salty bone porridge. Personally, I don't use bones anymore, just ribs. Moreover, I will prolong the curing time of the ribs, so that the salty bone porridge made by this method will be heavier in meat flavor, stronger in bone fragrance and of course more delicious. Secondly, you can also put some ingredients such as yam, chestnut, peanuts, walnuts, almonds, ginkgo, lotus seeds, lettuce, dried vegetables and cold dishes. If it's too much trouble, you can also marinate more salty bones at once. If you can't finish eating, put it in the refrigerator for quick freezing. Just thaw it when you eat it next time.
Easy to get, the Tao is natural. This is the true meaning of food.
Guide to this issue: How to make Guangdong salty bone porridge delicious? Speaking of porridge, no one can eat it better than Cantonese. Cantonese people like to drink porridge, which can be said to be a hobby. Every morning for morning tea or supper, they will order a bowl of steaming porridge with vegetables, meat, preserved eggs and other ingredients. It will be served with soy sauce, which is delicious. Porridge, which looks ordinary, can make a different taste through the hands of Cantonese people. Set "sour, sweet, bitter, spicy and salty" five flavors in one, appetizing.
There are many kinds of Guangdong porridge, such as sashimi roll porridge, preserved egg lean meat porridge, brother porridge, boat porridge, salty bone porridge, etc., which can be seen everywhere in the streets. In particular, this salty bone porridge is made of fresh and tender pork spine. After a long period of pickling and seasoning, put it into the boiled porridge and simmer it for 1 hour on low fire to make a delicious salty bone porridge. It has the taste of "fresh, smooth, fragrant and salty". I have eaten it once and still think about the next time.
""today's salty bone porridge, the practice is also diverse, distributed throughout Guangdong. But one thing will not change, that is, the ribs need to be pickled so that the salty taste will enter the porridge. But to make it delicious, we must control the details and methods.
First of all, if rice is new, it will gel easily, and porridge will be sticky and moist, reflecting a smooth taste.
Secondly, the ribs should be fully pickled to ensure freshness and reflect the characteristics of fresh, tender and salty.
Third: when cooking porridge, you can add some fresh dried vegetables to increase the flavor of porridge. Only by controlling the temperature and details can we make fragrant salty bone porridge.
Let's enter the production time and share with you the practice of Guangdong salty bone porridge. I hope you like it!
Guangdong salty bone porridge-main ingredients are 500g pork chop and 150g new japonica rice.
Ingredients: 1 ginger, 2 shallots, 1 pepper,1fresh dried vegetables.
Seasoning salt, oil and cooking wine are appropriate.
-Start making-
Step 1: Marinate the ribs.
Wash the blood with clear water, cut into 2cm pieces and put them in a bowl, and add 2 tablespoons of cooking wine, 4 tablespoons of salt, 10 pepper. Seal it with plastic wrap. Refrigerator preservation, pickling 12 hours or more. Of course, there is no strict requirement on time, and the longer the pickling time, the better the taste.
Step 2: Wet the japonica rice with oil.
● Pour the prepared japonica rice into a basin, soak it in appropriate amount of water, and simply clean off impurities and dust. Add water for the second time, gently rub it twice with your hands to wash away the gravel and impurities hidden in japonica rice. Add enough water for the third time and soak the japonica rice for about 20 minutes to make it fully absorb water.
● Pour out the water soaked in japonica rice, keep it for later use and drain it. Add 2 spoonfuls of oil and half a spoonful of salt to the rice and stir evenly so that the japonica rice is completely covered with oil. Cover with a wet towel to prevent drying and marinate for about 30 minutes.
Step 3: Cook salty bone porridge.
Rice and ribs are pickled, and porridge and ribs can be cooked at the same time.
● Pour the rice into the casserole, wrap the dried vegetables with cotton cloth and put them into the pot, and pour the water soaked in the rice. The guaranteed water quantity is about 10 times that of rice. If the water is insufficient, you can add some water. Turn on the fire and boil the water.
● In the process of cooking, slice some ginger, shred some ginger, and chop onion leaves.
● Add water to another pot, add ribs in cold water, add a few slices of ginger, boil with 1 tbsp cooking wine, skim the floating foam and cook for another 2 minutes. Skim off the floating foam in the middle, and rinse the ribs with boiling water twice when taking them out.
● After the rice is boiled, reduce the heat and put the ribs into the rice cooker while it is hot. Cover the pot and cook slowly. Remember to stir it every once in a while to prevent "throwing the pot". When the water in the pot turns into "rice paste", it means that the porridge is cooked and the dried vegetables are picked up and thrown away. Continue to cook for about 40 minutes to keep the rice slurry slightly boiling. Turn off the heat when the time is up, add some ginger and chicken essence and mix well. Salted bone porridge is ready. Sprinkle a little chopped green onion when drinking porridge to enhance the flavor.
The finished salty bone porridge is sticky and salty. It is soft and smooth after eating, with a faint fragrance, which is the fresh fragrance emitted by dried vegetables. The ribs are salty and delicious, and the meat is tender and smooth. Pour a little soy sauce when drinking porridge, which is especially tasty.
-"Answering questions in content production-(1) Why do ribs have to be preserved for so long?
Salty bone porridge, as the name implies, stewed salty bone porridge ribs should be "salty", not only meat, but also bones. If the fresh ribs are directly stewed in porridge, the ribs will not taste or taste shallow. If the ribs are not handled properly, the cooked ribs will still smell fishy.
In order to make the ribs tasty and achieve a better taste. In the process of continuous improvement, Guangdong people added the step of "curing" to ribs. Salting with salt is quick and good, and the amount of salt is still relatively large, which can make the ribs fully tasty. Long enough for the salt to completely penetrate into the meat and bones. Of course, if you cook porridge with salted bones, the salty taste of ribs will also penetrate into the porridge to increase the salty taste of porridge, and you don't need to add salt to taste it later. The whole salty bone porridge tastes salty and moderate, which is very palatable.
(2) Why should japonica rice be salted with oil again?
When people usually cook porridge at home, they usually stew it directly with water. Although the porridge made in this way can also achieve the purpose of thickening, it is still not soft enough, and it takes a long time to cook porridge.
After pickling the japonica rice with oil once, the inner and outer layers of the rice are fully saturated with oil, so that the heat can be better absorbed by the japonica rice during stewing, and the rice is cooked faster and the stewing time is shortened. Moreover, the cooked rice has a good flowering effect, is not fragile, and is very soft, smooth and palatable.
To sum up: pickling rice with oil at one time can speed up cooking time. Rice has good lubricity, strong fragrance, softness and consistency after oil absorption, which is better than boiling.
(3) Why do you cook with dried vegetables?
The characteristic of salty bone porridge mentioned at the beginning is that it is salty with freshness. Where does the fresh fragrance come from? That's dried vegetables. The dried vegetables here are fresh, directly dried, pickled without salt, and retain the original flavor of vegetables. As long as it is simply soaked, the original umami flavor and fragrance of vegetables will penetrate out and dissolve into water, which not only adds nutrition to salty bone porridge, but also increases the fresh fragrance of vegetables. It tastes particularly nutritious, and it is healthy and not greasy.
—— Technical Tips for Making Salted Bone Porridge in Guangdong (1) The bones selected for making salty bone porridge are suitable for smaller bones, such as pork chops (bones on pig's belly) and pig's spine (bones on pig's back), but not for larger bones, such as pipe bones and pig's leg bones, because the larger bones are rich in oil.
(2) There is no special requirement for rice when cooking porridge, but I suggest you try to choose new rice. This kind of rice gum is rich and easy to gelatinize. The cooked salty porridge is sticky and delicious.
(3) It is not recommended to rub hard when washing rice, which will wash away the nutrition of rice. Generally, it can be washed three times to ensure less nutrient loss of rice. The water for soaking rice for the last time is left to cook porridge, and the porridge cooked is rich in nutrition.
(4) The curing time of ribs should be long, and attention should be paid to low-temperature preservation and curing to ensure the freshness of ribs to the maximum extent. Soak the rice before pickling, and you can absorb more oil when pickling later.
(5) Don't stew the salty bone porridge with too much fire, and simmer it slowly with a small fire to ensure that the porridge doesn't paste the pot and the water doesn't "splash the pot". Remember to stir it several times to make the rice fully gel.
The conclusion is that it's quite simple to be salty porridge. As long as you master the skills and details of making this porridge, you can also make delicious salty porridge. Spareribs should be pickled, with more salt and longer time; It is best to choose new rice for rice, with good glue and sticky porridge; Cook porridge slowly, with enough glue.
Salted bone porridge has a high status in Guangdong and can be seen everywhere. There may be different opinions on how to eat well, which varies from person to person! Because the practice of salty bone porridge can be divided into three schools, namely "Guangfu salty bone porridge", "Hakka salty bone porridge" and "Chaoshan salty bone porridge". Different schools have different practices. For example, the porridge made by Guangfu School is sticky and fragrant, while the porridge made by Chaoshan School is the opposite. Salted bone porridge is distinctive, delicious and mellow, while Hakka people like to add dried vegetables to enhance its freshness.
But the core is the same. The delicacy of Guangdong salty bone porridge is inseparable from the selection, collocation, processing and cooking skills of raw materials. -Selection of ingredients
● Choice of pig bones: Since it is salty bone porridge, the choice of main ingredient pig bones is very important. No matter what kind of pig bones you choose, they must be fresh first. After all, the delicious flavor of salty bone porridge comes from this! Secondly, it is suggested to choose keel (called in Guangdong, the scientific name of keel is pig spine) or tubular bone (that is, big bone).
For people who are not familiar with this kind of porridge, they may wonder, "Why choose pork bones with less meat instead of pork ribs with more meat?" ?
In fact, salty bone porridge eats "bone fragrance"! It means that the bone is a "supporting role" and the real "protagonist" is porridge. Through boiling, the essence of pig bone marrow is released into porridge water, and rice grains absorb its sweetness and bone fragrance, thus becoming delicious and nutritious. So it's not meat, but its taste, so choose bones with less meat and rich taste.
● Selection of rice: It is recommended not to use old rice or indica rice, let alone glutinous rice. It is best to use new rice, which can be northeast rice or something. But in Guangdong, pearl rice (a kind of japonica rice) is generally used to cook salty bone porridge.
Why did you choose pearl rice? Let me briefly and forcefully introduce the reasons:
First, rice is oily and porridge is easy to "stick".
The second is sweet, which can combine the delicious taste of bones.
Third, the price is beautiful and the goods are cheap.
The fourth is habit!
-Ingredients matching
● Traditionally, Yao Zhu (scallop) is added to keep fresh. Its freshness is different from that of monosodium glutamate. The former is natural, fragrant and sweet! Yaozhu can be said to be a "frequent visitor" in Guangdong diet recipes, appearing in soups and porridge, such as various casserole porridge. Other ingredients are simple, ginger slices, celery beads (diced celery) and parsley.
At present, many new styles have evolved, such as Hakka style, in which dried vegetables and peanuts are added on the traditional basis, sometimes yam is added in Cantonese style, and winter vegetables and shrimp are added in Chaoshan.
-Handling of ingredients
The steps of making salted bones are different from those of ordinary restaurants. The former is to improve the efficiency of products and adapt to the tastes of the public, so the pretreatment of ribs is relatively commercialized.
● Deodorization: First, soak the ribs in water for more than an hour to bleach the blood inside the ribs.
● Pickling: add salt (10 kg pork bone plus10.5 kg salt), mix star anise, geranium, ginger and onion, and marinate for more than 3 hours.
● Steaming: Marinate the tasty ribs and steam for 20 minutes, then pick out the ingredients and discard them. Naturally cooling, sealing with plastic wrap, and storing in refrigerator. Guests order salty bone porridge and take it out for processing, which improves efficiency and saves time. But there is no need to do this in daily practice, which will be mentioned later.
-The technique of porridge.
● The first is the casserole: the porridge cooked in the casserole tastes good, followed by strong heat preservation.
● Cooking porridge: fierce cooking is a common method in Chaoshan area, which can quickly cook "rice oil" in a short time. Cantonese pays attention to slow cooking, and the rice grains are almost invisible and very thick. Which of the two tastes good? Again, "it varies from person to person because of habit." But whether it is a small fire or a big fire, we must control the time and master the skills to cook a good pot of salty bone porridge.
Let's share the practice process below to understand the characteristics of salty bone porridge more clearly.
Guangdong salty bone porridge (home-cooked and delicious) Ingredients: pork spine 1 kg, pearl rice proper amount.
Ingredients: more than a dozen scallops, 2 mushrooms, 1 star anise, 2 fragrant leaves, ginger, celery and coriander.
Seasoning: salt, pepper, monosodium glutamate, cooking wine.
manufacturing process
1, it is best to prepare salty bone porridge one night in advance, so that the bones can be marinated and tasted. Chop the pig's spine into appropriate pieces first, then soak it in clear water for one hour, changing it several times to remove the bloody smell. If the time is too long, run tap water for 10 minute.
2. Drain the pork spine, add star anise, fragrant leaves, ginger slices (which can be scattered), 50 grams of salt and a little cooking wine, mix well and marinate, seal it with plastic wrap, and put it in the refrigerator until the next day.
3. After washing scallops, soak them in half a bowl of boiling water for 15 minutes, then take them out, press them with a knife and shred them for later use. Be careful not to pour out the water soaked in scallops, it will come in handy in the future.
4. Wash the rice and soak it in water for 20 minutes.
5. Put the cured pork spine into a casserole, add a proper amount of water (the same as the usual porridge), add 2 slices of ginger, dried Bess and soaked water, turn to a high fire to boil, skim off the floating foam, then cover the pot and simmer for 20 minutes on low heat.
6. After the time is up, add the soaked and drained rice, first boil it over high fire, then add a little lard, and continue to cook over high fire 10 minute. During this period, pay attention to stirring to avoid sticking to the pot. Then turn to medium and small hotpot 15 minutes.
7. When the pot is almost cooked, add pepper and monosodium glutamate to taste. No need to put salt, mix well and turn off the heat. Sprinkle celery and coriander.
Answer to related questions (1): Do we have to replace pork ribs with pork spines?
Actually, you can put ribs. After all, this is the practice. Personal taste is the most important, but the porridge cooked is not so delicious. Personally, I want to give you some advice. You might as well use half pork spine and half ribs, so that you can eat meat without reducing the flavor.
(2) Isn't it salty to add so much salt to pickled ribs?
Salted bone porridge, as the name implies, needs salty bone to taste. Moreover, in the traditional practice, the ratio of sparerib to salt was 10: 1.5, which became 10: 1 here. There is no need to add salt when adding porridge, so it tastes moderate and not salty.
(3) Why do you want to add star anise and fragrant leaves to marinate ribs?
Mainly to increase the pot-stewed flavor of ribs and cover up the fishy smell of pig spine. However, it should be noted that the amount added should not be too much. Just put 1 star anise and 2 fragrant leaves in a catty of pig spine. Too much will stir up.
(4) Why should scallops be soaked in boiling water and then shredded?
Scallops cooked directly, even for half an hour, still do not come loose and are granular. This not only affects the taste, but also can not fully release the umami flavor. So soak the porridge in boiling water first, which is beneficial to knead it into silk. Subsequent porridge cooking can give full play to its role, and at the same time, it can be evenly crossed in the porridge, so that every bite of porridge is enjoyed.
(5) Why should salty bones be cooked for 20 minutes before adding rice?
A little narcissistic, I asked myself that I was fine. Why? Because salted bone and rice are cooked together, it is inconvenient to discard the blood foam produced by salted bone, and the taste of salted bone cannot be fully released in such a short time. If it is to be cooked, the porridge will become too soft and rotten, affecting the taste.
(6) Why do you want to make salty bone porridge with a big fire and then a small fire?
First, the fried rice can be cooked quickly, so that the internal amylopectin can be released and the effect of "rice oil" can be achieved. Second, it can save the time of cooking porridge, which can be completed in 25 minutes.
Tips for Guangdong salty bone porridge 1. Casseroles that have not been used for a long time must be soaked in water first, or soaked in porridge water to prevent them from burning and cracking in the process of cooking porridge.
② The curing time of pig spine should not be less than 3 hours.
3. When cooking salty bone porridge, adding a proper amount of yam is not only good for the stomach, but also thick and slippery.
4. Salted bones can also be fried with a little oil first. When they are slightly burnt, add the casserole into the pot, and the taste of salty bones will change and the flavor will be improved. Secondly, the soup out of the pot is thick and white, but it is more troublesome. Choose for yourself.
⑤ Adding proper amount of lard when cooking porridge can prevent porridge water from overflowing.
6. Pepper and monosodium glutamate must be put in the back, otherwise the effect is not great. Similarly, celery and coriander are the same.
Don't eat cooked porridge right away ... because it's really too hot! Attention, contrast!
Conclusion How to make salty bone porridge is delicious? I believe that it is not difficult to make a pot of salty bone porridge that is more intimate and delicious than the outside as long as you master the selection and collocation of ingredients and the details of porridge!
Salted bone porridge
Material: appropriate amount of pig bone.
Ingredients at the bottom of porridge: four red dates,
Four servings, one egg yolk,
Pierre Jamlom
Ingredients: Ginger and Jamlom.
Jamlom with chopped green onion
Seasoning: refined salt Jamlom.
Chicken Powder Jamlom
Jiu Jamlom
Exercise:
1. Wash the pig bones first and marinate them with salt for more than four hours, preferably with frost overnight.
2. Put red dates, skin yolk, peel, shredded ginger and chicken powder into porridge and cook together.
3. Blanch the pickled pork bones with boiling water, and add Jamlom rice wine to remove the odor when blanching.
4. Put the cooked pork bones into the cooked porridge, then boil it on high fire and stew it on low heat for about half an hour. Adding chopped green onion before eating will be more fragrant.
Note: Don't put too much skin and egg yolk. You can make salty seasoning according to your personal preference.
If there is no pig bone, you can use ribs instead.
Peanut and pig bone porridge
Raw materials > 500g of japonica rice, 0/000g of pig bone/kloc-,0/50g of peanut kernel/kloc-,0/5g of refined salt, 3g of monosodium glutamate, 0/0g of vegetable oil and 0/0g of sesame oil.
Practice > (1) Taomi.
(2) Wash the pig bones and knock them into small pieces (remove bone residue).
(3) Soak peanuts in hot water and peel them.
(4) Boil the pig bones into soup, then take the soup, rice and peanut kernels, add a proper amount of water and vegetable oil to boil into porridge, add refined salt, monosodium glutamate and sesame oil and mix well to eat.
Pork bone porridge with dried vegetables. Put the dried vegetables and pork bones together. Cook the pig bones first. Crush the dried vegetables with water.
Pork bone porridge with Chinese cabbage, pork bone and rice are cooked together, and Chinese cabbage is added. Pig bones should be too cold.
Can put: lean meat, beef, frog, fish fillet, lettuce, pig red. These can be separated. Just remember that meat should be marinated with oil, salt, chicken powder and ginger first, not vegetarian dishes. Just chop it up and put it in. Put it in and get out.
Angelica pig bone porridge
Formula: angelica 15g, pig tibia 250g, rice 100g, a little salt.
Practice: firstly, cook pig tibia and angelica sinensis, after 1 hour, take juice to remove residue, add washed rice to cook, add salt when porridge is cooked, and cook slightly. Bring warm clothes twice a day.
Features tonify liver and kidney and strengthen bones and muscles. It is suitable for anemia, aching muscles and bones, and strengthening pregnant women's physique.
Pay attention to yin deficiency and excessive fire, wet abdominal distension.
Open-flame pork bone porridge raw materials: appropriate amount of rice, 500 grams of pork bone.
Key points: 1. Wash the rice, add a little salad oil and mix well (to prevent the rice from sticking to the pot). 2. Scald the pig bones with boiling water, remove the blood, wash them, put them in a pot, add enough water, and cook them on medium fire 1 hour. 3. Then add the rice to boil, turn to low heat for 30 minutes, and turn off the heat when the rice is soft and sticky. Remove the pig bones and cook porridge!
Tasting record: this porridge is white in color and fragrant. Calcium in pig bones is fully integrated into porridge, which is rich in nutrition.
Xiaotang Cai Zhu gu Zhou
Ingredients: Xiaotang cuisine (blue Chinese cabbage, sweeter. Wash) a handful, a few pieces of pork bones, a piece of ginger (flattened), a handful of peanuts, and a half bowl of northeast rice (that is, pearl rice)
Seasoning: salt and oil.
Exercise:
1。 Wash rice, add 1 tbsp water, 2 tbsp oil and 2 tbsp salt, mix well and marinate for 30 minutes;
2。 Blanch pig bones with boiling water, pick them up and wash them;
3。 Take another big soup pot, add pork bones, peanuts and ginger slices, and add rice when the water boils;
4。 Cook on high fire for 20 minutes, then turn to low heat 1-2 hours until the porridge is soft;
5。 Before preparing to eat porridge, turn it back to medium heat, put Xiaotang cuisine into porridge, and turn off the heat when the porridge is bubbling. The residual heat of porridge will naturally soften Xiaotang cuisine.
Experience:
1。 Pork bones for porridge can be spine, neck, shoulder blades and ribs, but it is best not to use tube bones because they are greasy;
2。 After adding Xiaotang dishes, don't cover them or stir them to the bottom of the porridge to keep them green.
3。 A more elegant way is to cook porridge with dried cabbage (the fine sand in the dried vegetable water should be filtered with gauze), so that porridge is more fresh and sweet. But it works well with ordinary water.
Guangdong salty bone porridge is really delicious. It's a famous porridge in Guangdong. Not only delicious, salty and fragrant, but also smooth. Whenever I am angry, I cook this salty bone porridge to reduce the fire. It also supplements calcium, is rich in nutrition and simple to make. Cantonese people especially like it. So how to make Guangdong salty bone porridge delicious?
Ingredients: 500g keel, 0/50g pearl rice/KLOC, 50g scallop with ginger, onion and salt, and monosodium glutamate cooking wine.
1. Chop the pig spine into large pieces, rinse it with clear water, soak it in water, and add about 50 grams of salt, without adding salt when cooking. Then add ginger and wine and marinate in the refrigerator overnight, which will be more delicious and salty.
2. Wash scallops, soak them in boiling water for 15 minutes, and take them out for later use.
3. Drain water after washing rice, add cooking oil, marinate for 1 hour, and add appropriate amount of water when cooking porridge.
4. Soak pig bones in water and then cool. Boil the water in pearl rice, and boil shredded ginger and salted shellfish.
6. Cook the rice on low heat for 40 minutes, add monosodium glutamate, and finally tear the chopped green onion. When drinking porridge, you can add coriander and peanut flavor, which is delicious, smooth and salty.
Authentic Guangdong porridge, you can't see a grain of rice, so cook it slowly.
How to make salty bone porridge delicious? As an authentic Cantonese foodie, I certainly won't let go of salty bone porridge. The selection, curing and making of salted bones are all skillful.