Meat bone porridge

Meat bone porridge

Introduction to meat bone porridge

The Yellow Emperor steamed grain to make rice and cooked grain to make porridge, which allowed us to have both dry and liquid food on our tables. His blessing can be said to have benefited generations to come.

Northerners have the tradition of making Laba porridge, with beans, dates, dried fruits, seven treasures and five flavors. Guangdong people are even more lively, and any living thing can be put into porridge, such as pig liver, chicken intestines, ox whip, lamb treasure, crab roe, fish, and so on. But I don't like fancy porridge, nor do I like eight-treasure porridge. All kinds of food have their own taste. Too many kinds of food may seem rich, but they may not be good.

When I am tired or homesick, the only thing that can satisfy my stomach is a bowl of white porridge. Nine parts polished rice and one part glutinous rice, boiled in a clay pot, a can of porridge, not too thin or too thick, the water and rice are harmonious, and a layer of porridge oil floats on the top. Pour it into a small bowl, add half a piece of fermented bean curd or a small dish of pickled cucumber, cut a fried dough stick or a preserved egg. In the hot summer, I will also make some mung bean porridge; in the winter, it is glutinous rice porridge. In the morning, the rice is empty and the taro porridge is cooked. At night, the oil in the jar is used up and the pine torch is lit. What you eat is the fragrance of each grain. Whether it is thick or light, it is clear and refreshing.

But when it comes to meat and vegetable porridge, Shanghai is most famous for chicken porridge. Shanghai people love to eat white-cut chicken, and chicken porridge, chicken blood soup and chicken bone sauce noodles are byproducts, eaten together. Just like eating pan-fried pot stickers, it is necessary to pair it with fried tofu vermicelli soup or curry beef soup. It is more like a snack than a porridge, not for filling the stomach, but for warming the stomach after three meals.

The chicken porridge in the shop is not delicious. It is just made with the soup of blanched chicken or the offal. The profit is small, so no one cares to make it. But strangely, sometimes I miss it. I used the whole chicken bones to make porridge. It was fresh, but too sharp, and it didn't match the fragrance of rice. But the meat bones are different. The taste is very warm. If you add a few pieces of scallops, the porridge base is soft and delicious.

Cut a pork shank bone into sections, boil it in cold water over medium heat, remove it and rinse off the foam on the bone. Add water, a slice of ginger and a few dried scallops to a casserole and boil the bone over high heat. After boiling, turn to medium heat and keep it simmering for an hour, skimming off the foam frequently.

8 parts of polished japonica rice, 2 parts of Thai jasmine indica rice, with a rice-water ratio of 1:10-13. Wash the rice, drain it, slowly add the rice into the soup, and stir once after it boils. When the rice grains are crispy, turn down the heat and cover the pot. Listen to the porridge in the casserole bubbling, then gradually calming down, and the fragrance of rice overflowing. Simmer quietly for a while.

Remove from heat and simmer for a while, season lightly with salt, and serve the porridge. Prepare another spoonful of oil and heat it, sprinkle some chopped green onions to remove the rawness, then pour the chopped green onions on the porridge and add two drops of light soy sauce. If you like a stronger taste, you can add a little white pepper powder.

In winter, a bowl of pork and bone porridge cooked slowly is enough for me. My child likes preserved egg and lean meat porridge, so of course I have to satisfy him. I am afraid that he will be used to the porridge and become picky, and will complain a lot in the future.

The sweetness and fragrance of porridge and rice have always been the best among all flavors. The other day I went to a friend's house for dinner. The housewife was smart and capable. She cooked a table of small dishes with good color, aroma and taste. The only shortcoming was that the rice was not good. The rice was not good, and the cooking was not good either. I couldn't eat more of the dishes. The leader criticized: It's a bad habit that you have developed at home. You deserve it.