Porridge and salty bones
By VicentaLakin
The porridge of salty bones is a famous congee of Guangdong, which tastes beautifully, and which sends fire and calcium. In recent years, rice porridge has also become popular in the area of Guangdong Zhongdeh as a basis for raw chicken, etc., which is very rare. The dish presented today is based on salt-boiled congee, the concept of porridge, which is made of vegetables before the boiler, and so on, a private room between the main food and soup. As porridge as soup, as food, as salty as food, as smoke as clouds, as mountains as seas, as dreams。
Recipe Recommendations
- salty and fresh
- pot
- several hours
- ordinary
Steps for Porridge and salty bones
1
the formulations and the fabrics are 250 g of pig spine, 20 g of salt, 100 g of rice in the northeast, 100 g of spring silk, 2 onions, 5g of ginger, appropriate vegetable oil. other optional formulations and spices: time vegetables, pepper powder, etc。2
Pre-treatment of food products: Pre-finishing: after cleaning the pig ' s bones, mixing them with enough salt, adding a proper amount of ginger silk and covering them up to 10 hours in the freezer. It is recommended that it be made the day before, that it be eaten the day after, and that it taste best. Petty: The greatest feature of this dish is that the soft porridge wraps up salty bones, which are slightly salty in their skin and which are so salty in their depths. It is therefore essential to have enough salt, usually three to five times as much salt as the usual roasted meat. It's not too salty。3
Chun-chul, ginger-cheese, little onions。4
Thin into boiling water for one minute and extraction of asphalt for backup。5
A half-minute boiled pig's spine is prepared in advance, and the tar is replaced by a little sticker: the rinse is fast and can't last long, or the salt will be lost. Gingers should be removed from the water when they are salted。6
Put rice and an appropriate amount of pure water in the soup and burn the fire; little stickers: water use is the key to the success of this dish, and fish recommend twice as much water for porridge, after all, as a porridge, which is eventually used to make bones, and when it is needed, it is not simply to eat porridge. So the porridge is sticky but not dense。7
When the water boils, it is added to the pig bones of the water, with a small amount of new ginger, and an appropriate amount of vegetable oil。8
When the water boils again, changing the fire covers will be slow for about 30-45 minutes, and the tipper: the time of the slow meal will be determined by two factors: one, the size of the bone; two, the amount of the soup; if the bone is not small, it will take longer; and if the soup is too thin or too dense, it will have to be handled flexibly。9
Add silk or any other time vegetables you like (e.g., cut-off lettuce, cabbage, etc.); mix the fire down in two minutes。10
Eight, put in the bowl, and put onions. A little white pepper for those who like it。11
This dish can be used as a regular soup course or as a staple for dinner, and even more as a late-night stomach warmer。12
The salt that penetrates the bone marrow is exported in a salty manner into the porridge, which is immersed in pork and flesh。13
Enjoy this special porridgePorridge and salty bones Make Tips
A little tip: Must have chosen a small, irregular spine. And to be a very small piece. It's too big to last longer, and it loses salty bones. So it's important that the pig-snake master cut his bones as small as possible。