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 used salty bone porridge to make the old. Perhaps 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 still a few old ones in the porridge) and a bowl of wine. While drinking and eating porridge, I also hummed "Eating salty bone porridge is the most important thing".
Sometimes it's already twelve o'clock after cleaning the kitchen, and he will leave us a casserole of salty bone porridge in the hall. When we get home, it's still warm, salty and moist, refreshing but 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 an ordinary pot of rice congee undergo explosive qualitative change. The same is true of salty bone porridge, as follows.
Step 1, salting of salted bones. Step 2, prepare ingredients. Step 3: Boil salted bone porridge. Personally, I don't use bones anymore, I just use ribs. Moreover, I will prolong the curing time of the ribs, so that the salty bone porridge made by this method will have heavier meat flavor, stronger 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, preserved vegetables and so on. If it's too much trouble, you can also marinate more salty bones at one time. If you can't finish eating, put it in the refrigerator and freeze it quickly. Just thaw it when you eat it next time.
It's easy to get it, and the Tao is natural. This is the true meaning of food.
Guide to this issue: How to make Guangdong salty bone porridge delicious? When it comes to 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 tea or supper, they will order a bowl of steaming porridge with vegetables, meat, preserved eggs and other ingredients. When they are served, they will be served with soy sauce, which is very delicious and delicious. It looks like a very ordinary porridge, but it can make a different taste after passing through the hands of Cantonese people. It combines the five flavors of "sour, sweet, bitter, spicy and salty" and is appetizing.
There are many kinds of Guangdong porridge, such as raw rolled fish porridge, preserved egg and lean meat porridge, brother porridge, boat porridge and salty bone porridge, which can be seen in the streets and lanes. In particular, this salty bone porridge is made of fresh and tender pork spine. After a long period of pickling and savoring, it is put into boiling porridge and cooked on low fire for about 1 hour, and a delicious salty bone porridge is made. It has the taste of "fresh, smooth, fragrant and salty", and I still think about the next time after eating it once.
""Today's salty bone porridge, the practice is also diverse, distributed in all parts of 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 have to control the details and methods.
First of all, if the rice is new, it will be easy to gel, and the porridge will be sticky and moist, reflecting the smooth taste.
Secondly, the ribs should be fully salted to ensure freshness, reflecting the characteristics of fresh, tender and salty.
Third: when cooking porridge, you can add some fresh dried vegetables to increase the fragrance of porridge. Only when the temperature and details are well controlled can the fragrant salty bone porridge be made.
Let's enter the production time and share with you the practice of Guangdong salty bone porridge. I hope you can like it!
-Guangdong salty bone porridge-500g pork chops and 0/50g new japonica rice/kloc.
Ingredients: ginger 1 block, 2 shallots, pepper 10, 1 fresh dried vegetables.
Seasoning salt, oil, cooking wine, the right amount.
-Start making-
Step 1: Pickle ribs.
Wash the blood of the fresh small row with clean water, cut it into 2cm pieces and put it into bowls, add 2 tablespoons of cooking wine and 4 tablespoons of salt, and grab it evenly with 10 pepper. Seal it with plastic wrap. Keep it fresh in the refrigerator and marinate it for more than 12 hours. Of course, there is no strict requirement on time, and the longer the pickling time, the better the taste.
Step 2: moisten the japonica rice with oil.
● Pour the prepared japonica rice into the basin, soak it with appropriate amount of water, and simply clean off impurities and dust. Add water for the second time, and gently rub it twice by hand 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 tablespoons of oil and half a spoonful of salt to the rice and mix well, 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.
The rice and ribs are marinated, and porridge and ribs can be boiled at the same time.
● Pour the rice into the casserole, wrap the dried vegetables with cotton gauze and put them into the pot, and pour the water soaked in rice. Ensure that the water quantity is about 10 times of the rice. If the water quantity is insufficient, you can add some water. Turn on the fire and bring the water to a boil.
● During the rice cooking, slice a portion of ginger, shred a portion, and mince onion leaves.
● Add water to another pot, add ribs in cold water, add a few slices of ginger, 1 spoon of cooking wine to boil, skim off the floating foam, and cook for another 2 minutes. Skim off the floating foam more frequently in the middle, and rinse the ribs twice in boiling water when taking them out.
● After the rice is boiled, change it to low heat and put the ribs into the rice pot 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 has been cooked, and the dried vegetables are picked up and thrown away. Continue to cook for about 40 minutes to keep the rice slurry in a slightly boiling state. When the time is up, turn off the fire, add some ginger and chicken essence and mix well. The salty bone porridge is ready, and sprinkle a little chopped green onion when drinking porridge to enhance the fragrance.
The finished salted bone porridge is sticky and salty. It is soft and smooth after eating, and has a faint fragrance, which is the fresh fragrance emitted by dried vegetables. The ribs are salty and palatable, 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 marinated for so long?
Salty bone porridge, just like its name, the stewed salty bone porridge ribs should be "salty", not only the meat, but also the bones. If the fresh ribs are stewed directly in the porridge, the ribs can't be tasted, or the taste is shallow. If the ribs are not handled properly, the cooked ribs will still have a fishy smell.
In order to make the ribs tasty and achieve a better taste. In the process of continuous improvement, Guangdong people add the step of "pickling" to ribs. It is quick and good to use salt to taste salty, and the amount of salt is still relatively large, so that the ribs can be fully tasted. Time is long enough for salt to fully penetrate into meat and bone. Of course, when porridge is cooked with salted bones, the salty taste of ribs will also penetrate into the porridge, which will increase the salty taste of porridge, and there is no need to add salt to flavor it later. The whole salty bone porridge tastes salty and moderate, which is very palatable.
(2) Why should japonica rice be marinated in oil again?
When people usually cook porridge at home, they stew it directly with clear water. Although the porridge made in this way can also achieve the purpose of viscosity, 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, the rice is cooked faster, and the stewing time is shortened. Moreover, the boiled rice has a good "flowering" effect, is not fragile, and is very soft, smooth and palatable.
To sum up: pickling rice with oil once can speed up the cooking time. After absorbing oil, rice has good lubricity, strong fragrance, softness and consistency, which is better than boiling with water.
(3) Why do you cook rice with dried vegetables?
At the beginning, it was mentioned that salty bone porridge is characterized by salty flavor and fresh flavor. Where did the fresh fragrance come from? It was dried vegetables. The dried vegetables here are fresh, directly dried, and preserved without salt, retaining the original flavor of vegetables. As long as it is simply soaked, the original umami and delicate fragrance of vegetables will penetrate out and dissolve in water, which will not only add nutrition to the salty bone porridge, but also increase the fresh fragrance of vegetables. It is especially nutritious to eat, and it is healthy and not greasy.
-"technical tips" for making salty bone porridge in Guangdong-(1) The bones selected for making salty bone porridge are suitable for smaller bones, such as pork chops (bones on the belly of pigs) and pork spines (bones on the back of pigs), but not for larger bones, such as tube bones and pig leg bones, because big bones are rich in grease.
(2) There is no special requirement for the rice for cooking porridge, but it is suggested that you choose new rice as far as possible. This kind of rice has more gum and is easy to gelatinize. The cooked salty porridge is sticky and tastes good.
(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 soaked in rice for the last time is left to cook porridge, and the cooked porridge is nutritious.
(4) The curing time of ribs should be longer, and attention should be paid to low-temperature preservation and curing to ensure the freshness of ribs to the maximum extent. Before the rice is pickled, the rice should be soaked first, and more oil can be absorbed when it is pickled later.
(5) Don't stew the salty bone porridge with too much fire, 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 during the period to make the rice fully gel.
The conclusion is actually quite simple to make a salty porridge. As long as you master the skills and details of making this porridge, you can also make a 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 and simmer, and the glue is sufficient.
Salted bone porridge has a high status in Guangdong, and it can be seen everywhere. There may be different opinions on how to eat it 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". There are differences in the practices of different schools. For example, the porridge cooked by Guangfu School is sticky and fragrant, while the porridge cooked by Chaoshan School is the opposite. The characteristics of salty bone porridge are distinct, delicious and mellow, while Hakka people like to add dried vegetables to enhance freshness and fragrance.
However, the core is the same, and the delicious Guangdong salty bone porridge can not be separated from the selection, collocation, treatment of raw materials and the skills of cooking porridge. -Selection of ingredients
● Selection of pig bones: Since it is salty bone porridge, the choice of main ingredient pig bones is very important. No matter which kind of pig bone you choose, it must be fresh first. After all, the fresh flavor of salty bone porridge comes from this! Secondly, it is suggested to choose keel (called by Cantonese, the scientific name of keel is pig spine) or tube bone (that is, big bone).
For those who are not familiar with this 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. By boiling, the essence of pig bone marrow is released into porridge water, and the rice grains absorb its sweetness and bone fragrance, thus becoming delicious and nutritious. Therefore, it is not to eat meat, but its taste, so it is necessary to choose bones with less meat, and the taste is rich enough.
● 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. However, 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, the rice is oily, and porridge is easy to "glue".
Second, it is sweet and can combine the delicacy of bones.
Third, the price is beautiful and the goods are cheap.
The fourth is habit!
-collocation of ingredients
● Traditionally, Yaozhu (scallop) should be added for freshness. 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 all kinds of casserole porridge. Other ingredients are very simple, ginger slices, celery beads (celery diced) and parsley.
● At present, many new styles have evolved, such as Hakka style, adding dried vegetables and peanuts on the traditional basis, and sometimes adding yam to Cantonese style, and adding winter vegetables and dried shrimps to Chaoshan style.
-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 pre-treatment of ribs is relatively commercialized.
● Deodorization: First soak the ribs in clear water for more than one hour to bleach the blood inside the ribs.
● Pickling: add salt (10 kg pork bone10.5 kg salt), mix star anise, fragrant leaves, ginger and shallots and marinate for more than 3 hours.
● Steaming: marinate the tasty ribs and steam them for 20 minutes, then pick out the ingredients and discard them. After natural cooling, it is sealed with plastic wrap and stored in the refrigerator. When guests order salty bone porridge, they take it out for processing, which improves efficiency and saves time. But it's not necessary to do this in the daily practice, as will be mentioned later.
-the skill of porridge.
● First of all, casserole: The porridge cooked in casserole tastes good, followed by strong heat preservation.
● Porridge cooking: Fierce cooking is a common method in Chaoshan area, which can quickly cook "rice oil" in a short time. The Cantonese style pays attention to slow fire and slow cooking, and the rice grains are almost invisible and thick. Which of the two tastes good? Again, "it varies from person to person, because of habit." However, whether it is a small fire or a big fire, we must control the time and master the skills in order 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, and appropriate amount of pearl rice.
Ingredients: more than a dozen scallops, 2 mushrooms, star anise 1 piece, 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 savored. First, chop the pig spine into appropriate blocks, then soak it in clear water for one hour, and change the clear water several times to remove blood and odor. If it takes too long, put running water for 10 minutes.
2. Drain the pork spine, put star anise, fragrant leaves, ginger pieces (which can be scattered), 50 grams of salt and a little cooking wine, mix well and marinate, seal with plastic wrap, and refrigerate in the refrigerator until the next day.
3. Wash the scallops, soak them in half a bowl of boiling water for 15 minutes, then take out the scallops, press them with a knife, and rub them into silk for later use. Be careful not to pour out the water soaked in scallops, which will come in handy later
4. Wash the rice and soak it in water for 20 minutes.
5. Put the pickled 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 it, and turn to a medium and small fire for 20 minutes.
6. After the time is up, add the rice soaked and drained, first boil it on high fire, then add a little lard, and continue to boil on high fire for 10 minute, during which time, pay attention to stirring to avoid sticking to the pot. Then turn to medium and small fire pot 15 minutes.
7. When the pot is about to be cooked, add pepper and monosodium glutamate to taste. No need to put salt, mix well and turn off the fire. Sprinkle celery and coriander to finish.
Answers to related questions (1), do you have to use pork spine instead of ribs?
In fact, you can put ribs. After all, it is a common practice. Personal taste is the most important thing, but the porridge cooked is not so fresh and fragrant. Personally, I would like to give you a little advice. You might as well use half pork spine and half ribs, so that you can eat meat without reducing the flavor.
(2) Is it not salty to add so much salt when pickling ribs?
Salted bone porridge, as its name implies, needs salty bones to be tasty. Besides, the ratio of spareribs to salt in the traditional practice is10:1.5, which has already become10:1.When porridge is added, no salt is needed, so the taste is moderate and it will not be salty.
(3) Why do you want to add star anise and fragrant leaves to marinate ribs?
Mainly to increase the halogen flavor of ribs and a little smell of smell covering the pig's spine. However, it should be noted that the amount added is not too much, just put 1 star anise and 2 fragrant leaves in one catty of pig spine, and more will take the lead.
(4) Why should scallops be soaked in boiling water and shredded?
The scallops are boiled directly, and even for half an hour, they still don't come apart and are granular. This not only affects the taste, but also fails to fully release the fresh flavor. Therefore, it is necessary to soften the porridge with boiling water first, which is conducive to rubbing it into silk. When cooking porridge in the follow-up, it can fully play its role, and at the same time, it can be evenly crossed in the porridge, so that every bite of porridge is enjoyable.
(5) Why should the salted bones be boiled for 20 minutes before adding rice?
Under a little narcissism, I ask myself very well. Why? Because salted bone and rice are boiled together, firstly, it is inconvenient to abandon the blood foam produced by salted bone, and secondly, the taste of salted bone can not be fully released in such a short time. If it is to be boiled, the porridge will become too soft and rotten, which will affect the taste.
(6) Why do you want to have a big fire first and then a small fire when cooking salty bone porridge?
First, it can quickly cook and explode rice grains, let the internal amylopectin be released, and achieve the effect of "rice oil". 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 clear 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 shorter 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 porridge.
4. Salted bones can also be fried with a little oil first. When they are slightly burnt, add casserole to the pot, and the taste of salted bones will change, and the flavor will be improved. Secondly, the soup that comes 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 later, otherwise it will have little effect. Similarly, celery and coriander are the same.
⑦ Don't eat the cooked porridge immediately ... because it's really hot! Attention, comparison!
Conclusion How to make salty bone porridge 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 I 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 with stones removed,
Four portions, one skin yolk,
Peel Jamlom
Ingredients: shredded ginger and Jamlom.
Jamlom with chopped green onion
Seasoning: refined salt Jamlom.
Chicken Powder Jamlom
Jiu Jamlom
Practice:
1. Wash the pig bones first and marinate them with salt for more than four hours, preferably in frost overnight.
2. Put red dates, skin yolk, peel, shredded ginger and chicken powder into porridge and cook together.
3. Blanch the salted pork bones with boiling water, and put Jamlom rice wine to remove the peculiar smell when blanching.
4. Put the cooked pork bones into the cooked porridge, then boil it over high fire, and then simmer it for about half an hour. Adding chopped green onion before eating will make it more fragrant.
Note: You can't put too much peel and yolk, and you can make salty seasoning according to your personal preference.
If there is no pig bone, ribs can be used 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/kloc-,3g of monosodium glutamate, and 0/0g of vegetable oil and sesame oil.
Practice > (1) Wash the rice.
(2) Wash pig bones and knock them into small pieces (remove bone residue).
(3) Soak the peanuts in hot water and peel them off.
(4) Boil the pork bones into soup, then take the soup, rice and peanut kernels, add appropriate amount of water and vegetable oil to make thin porridge, add refined salt, monosodium glutamate and sesame oil and mix well to serve.
Pork bone porridge with dried vegetables. Put the dried vegetables with the pork bones. Boil the pork bones first. Chop the dried vegetables with bubbles.
Cabbage and pork bone porridge, pork bone and rice are cooked together before adding cabbage. Pig bone should be too cold.
You can put: lean meat, beef, frog, fish fillets, lettuce and pig red. All of these can be put separately. Just remember that the meat should be marinated with oil, salt and chicken powder and ginger first, and the vegetarian food should not be used. Just chop it up and put it in. Just get out of here after putting it in.
Angelica pig bone porridge
Formula: angelica15g, pig tibia 250g, rice100g, and a little salt.
Practice: First, cook pig tibia and angelica sinensis, after 1 hour, take juice to remove residues, add cleaned rice to cook, add salt to porridge when it is cooked, and cook it slightly. Take warm clothes twice a day.
Features tonify liver and kidney and strengthen bones and muscles. It is suitable for anemia, aching bones and muscles, and strengthening pregnant women's physique.
Pay attention to yin deficiency, excessive fire and wet abdominal distension.
Open-flame pork bone porridge raw materials: appropriate amount of rice, 500 grams of pork bone.
Main points: Wash 1. rice, add a little salad oil and mix well (to prevent 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 clean water, and cook them first with medium fire 1 hour. 3. Then add rice to boil, turn to low heat for 30 minutes, and turn off the heat when the rice is soft, rotten and sticky. Remove the pig bones and serve porridge!
Tasting notes: This porridge is white in color and fragrant. Calcium in pig bones is fully integrated into porridge, which is nutritious.
Xiaotang Cai Zhu Gu Zhou
Ingredients: Xiaotang cuisine (the blue Chinese cabbage, which is sweeter. Wash) a handful, several pieces of pork bones, a piece of ginger (flattened), a handful of peanuts, and less than half a bowl of northeast rice (that is, pearl rice)
Seasoning: salt, oil
Practice:
1。 Wash rice, add 1 tbsp of water, 2 tbsp of oil and 2 tsp of salt, mix well and marinate for 30 minutes;
2。 Boil pig bones in boiling water, pick them up and wash them;
3。 Boil another large soup pot with 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 fire for1-2 hours until the porridge is soft;
5。 Before preparing to eat porridge, turn it back to medium heat, put Xiaotang dishes into porridge, turn off the heat when the porridge bubbles, and the residual heat of porridge will naturally soften Xiaotang dishes.
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 putting Xiaotang dishes, don't cover them or stir them to the bottom of the porridge to keep them green.
3。 A more elegant approach is: the water for cooking porridge is boiled with dried cabbage (and 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 is a famous porridge in Guangdong. It is not only delicious, salty and fragrant, but also smooth. Whenever I get angry, I cook this salty bone porridge to reduce the fire. It is also calcium-supplemented, nutritious and simple to make. Cantonese people especially like it. So how to make Guangdong salty bone porridge delicious?
Materials: 500g keel, pearl rice 150g, scallop with ginger and onion, 50g salt and monosodium glutamate cooking wine.
1. Chop the pig spine into chunks, rinse it with clear water, soak it, and add about 50 grams of salt, so there is no need to add salt when cooking. Then add shredded ginger and wine, put them in the refrigerator and marinate overnight, which will make them more delicious and salty.
2. Wash scallops and soak them in boiling water for 15 minutes, then take out scallops for later use.
3. After washing the rice, drain the water, add the cooking oil, mix well and marinate 1 hour for later use, and then add a proper amount of water when cooking porridge.
4. Soak the pig bones in water and then cool them. Boil the water in pearl rice, and boil the shredded ginger and salted shellfish.
6. Boil the rice for 40 minutes on low heat, add monosodium glutamate and finally tear the chopped green onion. When you drink porridge, you can add coriander and peanut flavor to make it delicious, smooth and salty.
Authentic Cantonese porridge, you can't see a grain of rice, so you should cook it carefully and 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.