Hello, I am Lanchan Shiji, a winner of the Qingyun Program in the field of food. I am here to answer your questions.

Salty bone porridge is a delicious, homely and simple porridge in Guangdong.

When I was learning cooking in Guangzhou more than 20 years ago, the landlord who rented the village in the city loved to cook salted bone porridge, and he would also use it to make "old rice".

Everyone may have heard of salty bone porridge, but I guess only the elderly Lao Guang knows about it.

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, he hummed in a humorous tone, "Eat salty bone porridge, go straight to the sky."

Sometimes after cleaning the kitchen, it was already twelve o'clock, and he would leave a pot of salty bone porridge for us in the main room. When we got home, it was still warm, salty and moist, refreshing but not bland.

Just like the city of Guangzhou, it is gentle, quiet and not exclusive.

Speaking of making salty bone porridge, it is actually very simple.

Cantonese people are good at mixing all kinds of delicious and novel ingredients into porridge, which makes a pot of ordinary white porridge undergo explosive transformation.

The same is true for salty bone porridge. The specific method is as follows.

Step 1, marinate the salty bones.

Step 2, prepare ingredients.

Step 3: Make salty bone porridge.

I personally don’t use bones anymore, just use spareribs.

And I will extend the marinating time of the ribs, so that the salty bone porridge will have a stronger meat flavor, a stronger bone aroma, and of course it will be more delicious.

Secondly, you can also add some ingredients such as yam, chestnuts, peanuts, walnuts, almonds, ginkgo, lotus seeds, lettuce, dried vegetables, preserved vegetables and other ingredients to cook together.

If it's too much trouble, you can marinate a little more salty bones at once.

If you can't finish it, freeze it in the refrigerator and defrost it the next time you eat it.

You can pick it up at your fingertips and follow the rules naturally. This is the true meaning of delicious food.

Introduction to this issue: How to make Guangdong salty bone porridge delicious?

When it comes to porridge, who knows how to eat it best is the Cantonese.

Cantonese people like to drink porridge, which can be said to be a hobby.

Whenever it's morning tea or midnight snack, they will order a bowl of steaming porridge, which is mixed with vegetables, meat, preserved eggs and other ingredients. When it is served, it is served with soy sauce, which is very delicious and fragrant.

It seems like a very ordinary porridge, but with the help of Cantonese people, it can taste different. It combines the five flavors of "sour, sweet, bitter, spicy, and salty" into one, making it appetizing.

There are many varieties of Cantonese porridge, the more famous ones are sashimi porridge, preserved egg and lean meat porridge, chicken porridge, boat porridge, salty bone porridge, etc. You can see it in the streets and alleys.

Especially for this salty bone porridge, fresh and tender pork spines are selected. After being marinated for a long time, they are added to the hot porridge and simmered on low heat for about an hour. A delicious salty bone porridge is ready.

become.

It has a "fresh, smooth, fragrant and salty" taste. After eating it once, you will still think about the next time.

》》Today’s salty bone porridge is made in various ways and distributed throughout Guangdong.

But one thing will not change, that is, the ribs need to be marinated so that the salty taste goes into the porridge and into the bones.

But to make it delicious, you have to control the details and methods.

First of all: The rice should be new. This kind of rice is easy to glue, and the porridge will be thicker and smoother, giving it a smooth taste.

Secondly: The marinated pork ribs should be fully salty to ensure freshness and reflect the characteristics of freshness, tenderness and salty aroma.

Third: When cooking porridge, you can add some fresh dried vegetables to increase the fragrance of the porridge.

Only by controlling the heat and details throughout the process can you make fragrant salty bone porridge.

Now it’s time to make it, and I’ll share with you how to make Cantonese salty bone porridge. I hope you like it!

---Guangdong salty bone porridge--- Ingredients: 500 grams of pork chops, 150 grams of new japonica rice. Ingredients: 1 piece of ginger, 2 chives, 10 peppercorns, 1 handful of fresh dried vegetables. Seasoning: salt, oil and cooking wine.

---Start making--- Step 1: Marinate the fresh short ribs you bought, wash them with clean water to remove the blood, cut them into 2 cm pieces, put them in a bowl, add 2 spoons of cooking wine, 4 spoons of salt, and 10 peppercorns and mix well

.

Seal well with plastic wrap.

Store in the refrigerator to keep fresh and marinate for more than 12 hours.

Of course, there is no strict time requirement. The longer the marinating time, the better the flavor will be.

Step 2: Japonica Rice Oil ● Pour the prepared Japonica rice into a basin, add appropriate amount of water to soak, and simply wash away impurities and dust.

Add water for the second time and gently scrub it twice with your hands to remove the grit and impurities hidden in the japonica rice.

Add enough water for the third time and soak the japonica rice for about 20 minutes to allow it to fully absorb the water.

● Pour out the water used to soak the japonica rice, keep it for later use, and drain the water.