Dried porridge with salted pig bone and vegetables(xian zhu gu cai gan zhou )

Dried porridge with salted pig bone and vegetables

Introduction:

"The old fire porridge under the heat: the dry porridge with salted pig bone vegetables is often seen in homes and teahouses in Guangdong. Especially in the morning tea night market, a bowl of salty, fresh and fragrant dry porridge with salty pig bone vegetables is especially good for warming the stomach, the salty, fresh and fragrant smell of dry vegetables... Due to the special humid climate in Guangdong, it is easy to catch fire, cough, pharyngitis and hoarseness. Cantonese like to use dietotherapy to regulate the heat toxin and heat dampness in the body, while salted pig bone has the effect of heating. Dried vegetables can nourish the heart, regulate blood flow, eliminate vexation and quench thirst, eliminate dryness and heat, dredge intestines and stomach, lower Qi and eliminate food. It's very good to eat dried pig bone porridge with vegetables. There are often scenes on TV: cough? Wait for grandma to cook d-dish dry pig bone porridge. I guarantee you're OK. "

Production steps:

Step 1: Ingredients: salted pork bone, rice, dried vegetables, peanuts, pork bone, sprinkle some salt and put it in the refrigerator the night before.

Step 2: soak the dried cabbage in warm water to remove the dust and silt from the leaves

Step 3: soak the peanuts in advance so that they can be easily boiled

Step 4: wash rice, peanuts and cabbage

Step 5: put some water in the casserole, pour in the rice, peanuts, dried cabbage and pig bone.

Step 6: change the big pot to the small one

Step 7: remember to stir in the middle to avoid sticking to the bottom of the pot.

Step 8: cook for about 30 minutes, add salt seasoning, chicken essence and pepper. Turn off the fire.

Step 9: dry porridge with salted pork bone and vegetables, heat clearing.

Materials required:

Salted pig bone: 300g

Rice: 200g

Dried cabbage: right amount

Peanuts: moderate

Salt: right amount

Note: pig bone should be salted one night in advance and washed the next day. After marinating, pig bone soup and porridge are very fragrant, and it can reduce fire and clear heat.

Production difficulty: simple

Technology: pot

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xian Zhu Gu Cai Gan Zhou