#我来唠家常#
Tough bones
It's the best!
"Tough bones" is often used as a metaphor for a difficult task.
▲ The sauce is hard to bite, and it is most enjoyable to get started directly. Photography / Junmeng Deep Blue, Picture / Picture Worm Creativity
When faced with a problem, it is often said that "all the delicious meat has been eaten, and only the bones that are hard to gnaw are left". But when cheering people up, they will also say, "The harder the bone to gnaw, the more valuable it is to gnaw."
And every time I see this description, there is only one reaction in my head:
Bone?
How delicious bones are!
Please give me all the bones you can't gnaw on!
I can use them to make soup, a pot of milky white and sticky pork bone broth, fragrant and creamy, sweet and fresh, plump and mellow. After boiling the soup, you have to eat the bone marrow inside, insert a straw, or directly use your mouth to snort, which is the essence of the whole big bone.
▲ The hot bone broth is the best match for winter. Photography / Saymedon, photo/Huitu.com
Scarce crispy bones, pure and straightforward taste and crisp texture, you can't stop taking a bite. There are also bones attached to the bones, which are the essence of sports, and they are also the most fragrant and tender places.
So the next time someone tells you to give you a "hard bone", don't be afraid of difficulties, what you are about to usher in will be the most exciting part.
How fragrant are pork bones?
Just know the ribs and you're out
When it comes to pork bones, the first thing that comes to most people's minds must be pork ribs, and when it comes to pork ribs, the first thing that comes to mind must be sweet and sour pork ribs.
▲ Sweet and sour pork ribs. Photo/Visual China
Sweet and sour taste, very appetizing, pork aroma mixed with sweet and sour sauce, bright and sexy color, fat but not greasy, as a home-cooked dish, it is always indispensable in Chinese family banquets.
But when it comes to the city that loves it the most, it has to be Shanghai. Shanghainese people are accustomed to calling sweet and sour pork ribs sweet and sour short ribs, and the special name has a unique "smack". The method is also special, although each family has its own recipe, but there are also some commonalities, such as the sugar to choose rock sugar, so that the sauce will be crystal bright, vinegar to choose local health vinegar, so that it is considered the taste of Shanghai......
▲ Small ribs sprinkled with sesame seeds, icing on the cake. Photography / Xiao Lai, Picture / Picture Worm Creativity
Shanghai people eat sweet and sour short ribs, there is a saying that they can be eaten hot, they are tender and soft, and they can also be eaten cold, crispy and chewy. But no matter which way you eat it, the bright and strong sweet and sour juice in the mouth, the tender and smooth cooked bone-in meat, and the separation of flesh and bone, are enough to make people dream, and if you eat the crispy part of the bone, it is even more unexpected to bite into it.
But if you only know this one method of pork ribs, you are really missing out on too much deliciousness.
▲ Duan Yu saw the meat bones that were also drooling (that is, Wuxi sauce pork ribs)! Photography/ms517, photo/huitu.com
Wuxi's sauce pork ribs are similar to sweet and sour short ribs, sparkling from a distance, and thick red sauce up close, but the taste is completely different.
Wuxi sauce pork ribs taste sweeter, just like all food in Wuxi, salty and sweet, the bone juice is thick and delicious, the meat is more crispy and boneless, and the bones can be completely pulled out with a gentle pull by hand.
▲ Steamed pork ribs with soy sauce is a typical Cantonese morning tea. Photography / HiTecherZ, Picture / Picture Worm Creative
Detached from the sweetness, if you want to eat a light flavor, the steamed pork ribs in soy sauce in Cantonese flavor are indispensable. If you are looking for a rich flavor, there are Yunnan pork ribs, which are marinated for a long time, but bring a long taste of the years. The most classic method is the pork ribs hot pot, which is boiled for several hours on high heat to fully release the aroma, and with the blessing of such a rich soup, no matter what vegetables are put in, they can be cooked to a strong fragrance.
▲ Lijiang pork ribs hot pot. Figure/Network
The backbone connected to the ribs is treated differently, because the meat is less and difficult to chew, and it is the most unpopular. But the Korean people can turn it into a miracle and make a bowl of potato backbone soup.
After blanching the backbone, it is boiled with potatoes, seasoned with miso and hot sauce, plus soybean seeds and dried cabbage, the soup is golden in color, the meat is fragrant, the soup base is fresh and salty, the potatoes are boiled softly, and the large pieces of spine meat are not much meat, but they are unexpectedly interesting when they are slowly simmered.
▲ Potato backbone soup with ethnic style. Photography / kwanggaeto, photo/huitu.com
Pork bone sticks are a good material for stewed soup, how can Cantonese people who "don't eat without soup, don't eat without soup, don't have a feast" miss the pork bone soup? You can add Niu Dali, Poria cocos, arrowroot, Huaishan and other southern medicines, each with its own effect. But in terms of good taste, it has to be a five-fingered peach, which is not a peach, it is the root of the mulberry plant Ficus fig, which is boiled together with the pig's bones, the taste is delicious, the smell is fragrant, moist and delicious.
▲ Five-finger peach pork bone soup. Photography / Beta Bay who flew the plane, picture / picture insect creative
Different from the elegance of Guangdong Liangtang who does not eat meat and only drinks soup, the Northeast is full of pride when eating big bones: only gnaw meat and do not drink soup. The stick bones are steamed for enough time, cooled and marinated in homemade soup. When eating, you should first eat the bone marrow and then eat meat, the initial way to eat is to directly hold the big bone stick, the surface bone marrow is clean, and then use chopsticks to slowly pick the remaining bone marrow, and then there is an elegant way to eat, give you gloves and straws, used to grasp and suck the bone marrow, although elegant, but also a lot less fun.
▲ Sauce big bones, get started directly, old and fragrant. Figure/Network
After talking about the bones in the pig that can't be swallowed, let's talk about the pig ears that can be eaten in the stomach. For those who love to drink, the most fascinating thing about the pig is here, with a layer of white cartilage sandwiched between the skin on both sides, without any fat, and the skin is crispy to eat, no matter how you do it, it is appetizing.
Sichuan big knife ear piece, a whole piece of pig ear is cooked and flattened, and then the big knife is used to rely on the hard kung fu oblique blade to come out, and finally the sauce is poured on the plate, the red oil is bright, the pig ear is thin and translucent, and it tastes spicy and fragrant. Northeast pig ear skin jelly is a strengthened version of ordinary skin jelly, which is crispy in the bullet, smooth in taste, and mellow in taste.
▲ The crispy pig ears with red oil are a good dish to accompany the wine. Photography / Tang Tang Feng, Picture / Picture Worm Creativity
Chicken and duck bones
It's really more fragrant than meat!
During the Three Kingdoms period, Yang Xiu once gave a famous definition of chicken ribs: "There is no meat to eat, and there is a taste to discard it", which in the eyes of today's Shenyang people, it must be a hundred dissatisfaction.
▲ Chicken rack, the soul food of Shenyang people. Photography / Spiral of Silence, Picture / Picture Worm Creativity
The chicken rack is so delicious, how can you have the idea of throwing it away! Although it doesn't have much meat, each piece is live meat that is stretched hundreds of times a day, and it is tender and tender. There are many bones and fine pieces, but you can experience the joy of tearing back and forth in every bite, and it is dripping with joy.
There are countless natural ways to make such delicious meat, which can be smoked like pig bones, and the unique smoked chicken process brings the smoky atmosphere of the chicken frame, and also stimulates the tightness of the chicken frame meat.
▲ Before smoking the chicken rack, add a spoonful of sugar to the bottom of the pot, which is the ancient sugar smoking process in Shenyang. When sugar is added, the color of the chicken rack is more ruddy, and the flavor of the chicken will be slightly sweet. Figure/Network
Shenyang people like to eat sweet, so the fried chicken rack also has a thick syrup, which tastes caramel, and is generally paired with Shenyang's old-fashioned spicy tang, not to mention how fragrant it is.
The smoked chicken rack can also be stir-fried or saladed cold, and a lot of coriander and onion are put on it, adding a touch of freshness to the strong flavor of the smoked chicken rack.
▲ Spicy fried chicken rack. Photography/Food Photographer Weiwei, Photo/Huitu.com
The chicken rack can also be boiled in soup, and the noodles boiled in the chicken rack soup are sprinkled with a few grains of mustard, and the umami goes straight to the nasal cavity along the hot air, which makes people want to stop.
In Beijing, the same treatment is given to the leftover duck rack from eating roast duck. After ordering a roast duck, the waiter will usually ask you what to do with the rest of the duck rack, and there are usually two options: boiled soup and salt and pepper.
▲ Above: duck rack soup, photography/Huanggu chessboard, below: salt and pepper duck rack. Photography/OneKeys, Picture/Huitu.com
Boil a pot of duck rack soup until milky white, add Chinese cabbage and tofu, sprinkle with a thick layer of white pepper, drink a bowl of refreshing, and eliminate the fat of duck meat; The duck rack is made into salt and pepper and is another big dish, and it is heated back in the wok, sprinkled with a thick layer of salt and pepper, which is crispy on the outside and tender on the inside, and the more you bite it, the more flavorful it is.
But if you subdivide it again, where is the most essential part of the chicken rack and duck rack?
▲ Tear the duck collarbone, the more you eat, the more fragrant it is. Photography / FAN Food Photography, Picture / Picture Worm Creative
Wuhan people will tell you that it is the duck collarbone. The double V-shaped collarbone can be said to be the most meaty place on the duck rack, and it is also the most convenient place to eat. The whole duck clavicle is broken in half and eats the cartilage in the middle first, which is soft, elastic and crispy, and then breaks it in half again one by one and eats it carefully, which is more than a crayfish and can put down the existence of a mobile phone.
If you still find the chicken and duck racks troublesome to eat, it is better to try the meat on the foot bones.
▲ Roasted palm treasure, do you like spicy or honey? Photography/Food Ou Li, Picture/Picture Worm Creativity
What is the most valuable part of a chicken? A pound of up to 70 yuan in the palm of the hand will tell you who is the king of chicken. The treasure in the palm is the cartilage of the chicken leg joint, and there are only two of a chicken, which is soft and crispy and tender to eat, and it is the most expensive part of the barbecue in various places. For example, the palm treasure in the Sichuan skewers, skewered one by one with a small iron chisel, sprinkled with very fine chili powder, is extremely spicy.
In Yunnan, the iron net of the barbecue in the fire pond is covered with a layer of pickled palm treasure, which is roasted to the point of oil, and it tastes fat but not greasy, brown and crispy.
Chicken bone sticks are sold in the stalls at the entrance of every school in Liaoning, you can buy a whole box for a few dollars, the bones are wrapped in a rich and heavy sauce, the bone crispy sauce is thick, although the meat is not much, but the fun of eating back and forth can not be replaced.
▲ Above: Chicken bone stick, photography/mango0625, below: soybean duck casserole. Photography/Give Me 8 Cigarettes, Photo/Huitu.com
Hunan people call the part of the knee under the duck leg as the duck crutch, do the duck crutch, respect Changde, boil and marinate for several hours, boil the bones of the duck crutch to crispy, do not feel spicy at the beginning of the mouth, once stop the spicy aftertaste will rush out, spicy and incomparable. The live meat attached to the duck crutches is strong, and the bone marrow in the bone joints is full of aroma, chew the bones, taste them carefully, and leave a fragrance on the lips and teeth.
Beef and sheep fish bones
Always ignored, never surpassed
For some reason, people rarely mention beef and sheep fish bones, but their presence has created a low-key delicacy that fascinates veteran diners.
▲ Lamb scorpion hot pot, the essence lies in the bone marrow in the bones, which has a deliciousness that mutton does not have. Figure/Network
Beijing's mutton scorpion and shabu mutton, the northern style of hot pot, eat the mutton bones to the fullest: the mutton scorpion, the main use of the lamb's delicious vertebrae, with back meat and spinal cord, section by section of the bones are attached to all live meat. Tearing the meat on it with bare hands, and then sucking the bone marrow in the middle, every bite is a delicious taste that makes people out of the body.
Many people can't figure out why there is a kind of meat called high-calcium meat slices when shabu-shabu, in fact, the reason why it is called high-calcium is because the meat contains crispy bones, and in the strong aroma of beef and sheep, it also has a crispy taste, which is really amazing.
▲ A close-up of a high-calcium mutton roll. Photography/YQC, Picture/Picture Worm Creative
A more atmospheric way to eat is the original Xinjiang grilled lamb chops, the grilled lamb chops are cut into small pieces, put them in the naan pit and stewed, sprinkle with fine salt and skin sprouts after baking, the mutton is tender, throw the chopsticks aside, and get started directly!
The roast beef bone marrow, which has been popular in the past two years, concentrates all the essence of the cow. The arm-long beef bone marrow is cut in half, and the oil is fragrant after roasting, and it is dug out with a small spoon to eat, tender and smooth, and the fat is mellow.
▲ Roasted beef bone marrow. Photography / Little Sun 0476, Picture / Huitu.com
People only know that the fish bone is dangerous, accidentally stuck in the throat, but do not know that the fish bone can also make a pattern, there is a snack in Xiamen is to use the fish bone as the raw material, the deep-sea fish bone is baked to crispy, and the fish meat that has not been removed clean, the color is golden, a bite is crispy, it squeaks to eat, and it can't stop at all.
Some people say that eating bones is a kind of "poor man's pleasure", and the rich eat clean meat, which is extremely elegant. But I don't know that eating the hard places for fun is the wonderful part of life.