Dried Vegetables and Roasted Bone Porridge

How much do you know about the method of making dried vegetable and braised bone porridge? Let me introduce it to you in detail.

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This porridge has the effect of reducing internal heat and clearing away internal heat. If you stay up late or have acne, have a bowl.

How to make dried vegetable and bone porridge

1 meter soak for more than an hour

2. Soak dried hair algae in rice water

3. Boil the roasted bones for more than half an hour, then add oil and sticky rice, bring to a boil, cover the pot and bake for an hour.

4. Bake the rice until it is soft and then cook it on medium heat. This way the porridge will be smooth and not waste natural gas resources (except for a few restaurants, few families use coal stoves now. The old coal stove is the best for cooking porridge).

5. Add the vegetables 20 minutes before the porridge is ready.

6. Season with salt

Porridge, porridge. I like porridge with the concept of porridge, not thick and mushy ones, so I didn't add fat rice (i.e. Northeast rice). I can easily control the changes in oily and sticky rice. However, the same rice feeds a hundred kinds of people, and their tastes are different. The dried vegetables are Hakka dried vegetables introduced by Hakka Achan. When I saw the fresh vegetables for the first time, I was shocked. They were taller than half a person. It’s better to call them trees than vegetables. They look like a mop. The local Hakka people call it "big vegetable", which is a variant of mustard greens, but it tastes better than ordinary mustard greens. The dried vegetables made with it are naturally delicious. I used the dried vegetables for making soup (there is also a kind of dried vegetables for stewing meat, which is more delicious), but the roasted bones are not available everywhere