Hello, I'm the cook. I'm glad to answer your question!

Cantonese people have a long history of cooking soup. Because of the hot and humid climate all year round, Cantonese people like to use soup to improve their discomfort. Almost every household will cook a soup with old fire. No matter whether they eat out or at home, they will cook a soup with old fire. The materials used for cooking soup are also very particular. Choose a clay pot and cook the soup for at least 2 hours. Every year, they will cook different soups for health. Let's share the different soups of Guangdong people in four seasons

1 spring (mainly for removing dampness)

1: Chixiaodou Huaishan Pig Bone Soup

2: Smilax glabra Red Bean Pig Bone Soup

3: Wax gourd and barley ribs soup

2 summer (mainly for removing heat and dampness)

1: Wuzhimao Poria Pig Bone Soup

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3 autumn (mainly moist)

1: watercress North-South Apricot, Chenshen and Potted Pig Exhibition

2: Tremella and Sydney Thin Broth

3: Shashen Yuzhu Potted Old Duck Soup

4 winter (mainly nourishing).

1: Stewed Chicken Soup with Agaricus Campestris

2: Stewed Chicken Soup with Radix Astragali, Radix Angelicae Sinensis and Red Dates

3: Braised Pork Soup with Chestnut, Lotus Root and Red Dates

You also need to learn certain skills if you want to cook a good old fire soup. The materials must be fresh, and you must be earthen. You can't add water halfway. It takes at least 2 hours to master the cooking.

I hope my answer will help you.

Cantonese people can't eat without soup, and a bowl of soup is simply the soul of this meal.

Soup-making is exquisite, and soups are different all year round.

Introduce several kinds of home-cooked soup

1 chicken, Agaricus blazei, lotus seeds, this soup

2 lean meat (bone) lotus seeds, dried yam rhizome, poria cocos and gorgon fruit < Ophiopogon japonicus

5 lean meat, pepper

6 pork heart, Ziziphus jujuba, longan, Lycium barbarum, Poria

7 lean meat, Polygonatum odoratum, Ophiopogon japonicus, Lycium barbarum, Zizyphus jujuba, Juncus Juncus

8 ribs, corn, dried lily, lotus seeds, Agrocybe aegerita

9 ribs, Abrus cantonensis, Poria. Snail meat

I hope it will be helpful to everyone ~

There are many kinds of soups cooked in Guangdong in four seasons, but generally speaking, the soups cooked in each season have something to do with the weather in this season, and some seasonal ingredients in this season. You can not only drink soup, but also get nourishing effects.

Cantonese people love soup, especially Chaoshan people, and they love soup even more. They must make soup every day.

Generally, the soup cooked in pot is related to some seasonal ingredients in the season, which can not only get nutrition and nourishment!

The soup cooked in Guangdong four seasons is as follows:

1. The soup cooked in spring must be a dehumidified and nutritious soup.

there is a big bone soup with coix seed and corn

2. The soup boiled in summer must be a nutritious soup for clearing away heat and relieving summer heat.

There are winter melon ribs soup, lotus root ribs soup and bitter gourd ribs soup. Water chestnut sparerib soup

3. The soup cooked in autumn must be nourishing and nourishing.

There are black-bone chicken and red date soup tea, sparerib tea mushroom soup and spring vegetable sparerib soup

4. The soup cooked in winter must be nourishing and healthy.

There are pork ribs, white radish soup and black-bone chicken and red jujube soup

Therefore, Cantonese people cook soup according to seasonality in each season, and also according to seasonal ingredients, which can not only achieve the nutritional effect, but also have the effects of moistening the body, eliminating dampness, relieving summer heat and clearing heat. This is why Cantonese people like to drink soup so much! How to make soup in four seasons in Guangdong?

It is well known that Cantonese people love soup. In fact, people in Guangxi also like to make soup, and their eating habits are similar to those in Guangdong. As a native of Guangxi and a nutritionist, I have more research on soup making.

Making soup is not only a kind of food culture, but also contains rich health knowledge. Making soup is not a simple matter. According to the different seasons, constitutions and climates, the soup made by choosing the corresponding ingredients is different.

A bowl of soup contains four seasons, which embodies love and makes you healthy. What are the benefits of making soup?

Generally, it takes a long time to cook soup, which can make the food softer and easier to digest and reduce the burden on the spleen and stomach. There is no need to add too much seasoning to the soup, which has a light taste and reduces moisture. According to different seasons, climates and physical needs, some Chinese medicines with the same origin of medicine and food can be added to the soup to achieve the functions of benefiting qi, nourishing blood, nourishing yin, strengthening the spleen and moistening the lungs.

Pay attention to slow fire and stew in soup, which can better blend and interweave the delicacy of food and the efficacy of medicinal materials, and make health more delicious and delicious. Selection of ingredients for soup

Common ingredients can be used for soup, but each food has its own temperament. A bowl of soup should consider both the combination of taste and the needs of the body.

Generally speaking, ribs soup and bone soup are mild in nature, suitable for the vast majority of physique, and are the most commonly used soup ingredients. Whether it is invigorating the spleen, invigorating qi, nourishing blood, nourishing yin and eliminating dampness, you can choose ribs or bones.

beef and spleen strengthening, mutton warming yang and dispelling cold, chicken invigorating qi and tonifying deficiency, duck nourishing yin and crab clearing heat and nourishing yin are all commonly used meat ingredients in soup.

The combination of meat and vegetable can not only enrich the taste of soup, but also complement and balance nutrients. Yam, radish, wax gourd, corn, carrot and various fungi can all add more flavor to the soup.

Adding proper Chinese herbal medicines with the same medicine and food can make the benefits of soup by going up one flight of stairs, for example, Codonopsis pilosula and Astragalus membranaceus; Atractylodes macrocephala and Glycyrrhiza uralensis Fisch. Damp-removing poria cocos and coix seed; Jujube, longan and angelica with blood tonic; Ophiopogon japonicus and Polygonatum odoratum for nourishing yin; The birthplace of clearing heat, Maogen ... In the vegetable markets in Guangxi and Guangdong, there are always several stalls selling these soup-making materials. If you don't know what to use to make soup, just go to the booth and tell your boss about your needs, which will definitely give you a few combinations and let you return home with a full load. How long is it better to cook soup?

one of the purposes of making soup is to make the ingredients easier to digest, and at the same time, to make the added medicinal materials and effective components more integrated into the soup. Therefore, it is necessary to make soup for a certain period of time, otherwise, the taste of the soup, the taste of the ingredients and the effect of the soup will not reach the expectations.

but how long will it take? It varies according to the ingredients. For example, beef, mutton, old hen and other ingredients that are difficult to boil can be boiled for a long time, about 2 hours; Easy-to-cook ingredients such as ribs, chickens and tender ducks can be boiled for about 1 hours; And fish and crabs, which are not easy to cook for a long time, take half an hour.

Generally, the nourishing materials should be boiled for as long as possible, more than 1 hour; The time for clearing heat or eliminating dampness can be shorter, from half an hour to 1 hours. Is it healthy to make soup every day?

The purine content in the old fire broth is high, which is not suitable for gout patients. Will you get gout if you drink this stew for 1 or 2 hours every day?

There are many reasons for the formation of any disease. As far as dietary factors are concerned, it is not a certain food that causes a certain disease, but the imbalance of the overall diet structure that causes the disease. As a small part of the diet, soup, if drunk normally, will not cause gout or other diseases. But soup is not necessary, and it is unhealthy if you don't drink it. It's just an ordinary way of eating.

Our family cooks soup almost every day all year round, but most of the time it is ribs soup, chicken soup or duck soup within 1 hours. If someone gives a domestic old hen or duck, it will only be boiled for 1-2 hours. I have to say, this old hen or old duck soup tastes really delicious. Soup suitable for drinking all year round

According to Chinese medicine, "spleen is the foundation of the day after tomorrow" and "spleen is the source of qi and blood biochemistry". Only when the spleen and stomach are good can we make good use of the nutrition in food, so we should cultivate the spleen and stomach all year round.

eight-treasure soup ingredients: radix codonopsis pilosulae, atractylodes macrocephala, radix astragali 9g each, radix glycyrrhizae preparata 3g, poria cocos, lotus seeds, semen euryales and coicis semen 15g each.

ingredients: 1-2 ribs and 111g pine mushrooms.

practice: 1. soak poria cocos, lotus seeds, gordon euryales and coix seed for more than 2 hours. Tricholoma matsutake is soaked in cold water.

2. Chop the ribs into small pieces, blanch them, scoop them up and put them in a casserole.

3. Put Radix Codonopsis, Atractylodis Rhizoma, Radix Astragali, and Radix Glycyrrhizae Preparata into gauze bags, wash them, and put them into casserole.

4. Poria cocos, lotus seeds, Euryale euryales, Coix seed and soaked Tricholoma matsutake are washed again and put into a casserole.

5. add a proper amount of water, pour in 2 spoonfuls of cooking wine, add 1 pieces of flattened ginger and 1-2 dates, and tear the dates.

6. When the fire boils, reduce it to low heat and stew for 1 hour. Add a little salt to taste before turning off the fire. Soups suitable for drinking in spring

In spring, the yang rises and it is easy to get angry, so it is suitable to cook some soups for nourishing yin and clearing heat in spring to balance the liver fire. Commonly used soup materials are: Ophiopogon japonicus, Radix Rehmanniae, Polygonatum odoratum, Lycium barbarum, lotus seed, lily, Codonopsis pilosula and so on.

Soup: Ophiopogon japonicus 15g, Radix Rehmanniae 15g.

ingredients: 2 big blue crabs and 5-11g dried kelp. Ginger 1 small pieces.

Practice: 1. Soak dried kelp, wash it and tear it into small pieces; Slice ginger.

2. Shell the big blue crab, remove two crab pliers, remove the gills, clean them, and chop them in half.

3. Put all the crabs, kelp, ginger slices, Ophiopogon japonicus and Radix Rehmanniae into a casserole, add proper amount of water and 2 tablespoons of cooking wine.

4. After the fire boils, turn it to low heat and cook for 31 minutes. Add a little salt to taste before turning off the fire.

crabs and kelp are cool, nourishing yin and clearing heat, and Ophiopogon japonicus and Radix Rehmanniae are also materials for nourishing yin. Nourishing yin is equivalent to replenishing water. It is less likely to hurt the body by replenishing water to suppress the fire than simply "extinguishing the fire". Soup suitable for summer

In summer, it is hot and humid, and the spleen and stomach are weak, so it is necessary to strengthen the spleen and eliminate dampness, so we have to mention Sishen Decoction.

soup base: poria cocos, lotus seeds, gordon euryales and coix seed each 15g.

ingredients: 1 pork bellies and 1 Hericium erinaceus. 1 small pieces of ginger and 1-2 jujubes. 1 pinch of white pepper.

practice: 1. soak poria cocos, lotus seeds, gordon euryales and coix seed for more than 2 hours, then clean them for later use.

2. Soak Hericium erinaceus until there is no white core, rub it repeatedly until there is no yellow water, tear it into small pieces, add a few slices of ginger, a few slices of scallions, 1 tablespoons of cooking wine, a little salt and a little water, steam it on the pot for half an hour, and remove the ginger slices and scallions.

3. Clean the pork bellies, blanch them and fish them out.

4. Gently crack the white pepper and stuff it into the pig's belly. Poria, lotus seeds, Euryale euryales and Coix seed are also stuffed into the pig's belly, and the opening of the pig's belly is sealed with a toothpick.

5. Put the whole pork belly and steamed Hericium erinaceus into a casserole, add appropriate amount of water, 2 tablespoons of cooking wine, a few slices of ginger and 2 dates, and tear the dates.

6. After the fire boils, reduce the heat and stew for 1.5 hours.

7. Take out the pork belly, cut it, take out the middle material, put it back in the pot, slice the pork belly, put it back in the pot, cook for another 5 minutes, add a little salt to taste, and turn off the heat. Soup suitable for autumn

Autumn is dry, and the lungs are most afraid of dryness. Autumn needs to nourish yin and moisten the lungs. Tremella is a gift from nature to autumn, a treasure for nourishing yin and moistening dryness. In addition to tremella aurantialba soup, you can also use Ophiopogon japonicus, Polygonatum odoratum, Radix Codonopsis, Radix Adenophorae, Pericarpium Citri Tangerinae, Radix Rehmanniae, Radix Rehmanniae Preparata, Lily, Rhizoma Dioscoreae, Lotus seeds, Euryale ferox and other materials to make soup in autumn.

Soup: Radix Asparagi 21g, Radix Rehmanniae 31g, Radix Codonopsis 21g, and Pericarpium Citri Tangerinae 11g.

ingredients: trotters and bones ***511g.

Practice: 1. Chop pig's trotters and bones into small pieces, blanch them, pick them up and put them in a casserole.

2. put the soup into a gauze bag, clean it and put it into a casserole.

3. Add appropriate amount of water, 2 tablespoons of cooking wine and a few slices of ginger. After the fire boils, turn it to low heat, stew for 1.5 hour, and add a little salt to taste before turning off the fire. Soup suitable for drinking in winter

It is freezing in winter and needs more calories; In winter, the yang is absorbed, the function of the spleen and stomach is gradually strengthened, and the digestion and absorption ability is improved. Therefore, winter is suitable for tonic, and anything can be supplemented. Commonly used tonic herbs such as Radix Codonopsis, Radix Ginseng Rubra, Radix Panacis Quinquefolii, Radix Astragali, Radix Angelicae Sinensis, Fructus Lycii, Longan, Fructus Jujubae, Rhizoma Atractylodis Macrocephalae, Radix Rehmanniae Preparata, etc. can take turns to play.

Soup: 15g of Angelica sinensis, 5g of Ginseng Rubra, 11g of Lycium barbarum, 5 or 6 longan and 2 jujubes.

ingredients: 11g of auricularia auricula and 511g of mutton.

Practice: 1. Soak the fungus in cold water in advance and clean it.

2. Cut the mutton into pieces, blanch it, pick it up, and put it in the casserole with the fungus.

3. Wash Angelica sinensis and Ginseng Rubra, put them in gauze bags, tie them up and put them in casserole.

4. add appropriate amount of water, 2 tablespoons of cooking wine and several pieces of ginger, bring to a boil with high fire, and simmer for 1.5 hour instead of low fire.

5. Wash Lycium barbarum, longan and jujube, tear the jujube, put the three materials in a casserole and stew for another 15 minutes. Add a little salt to taste and turn off the heat. Conclusion

Soup is a common way of eating, which has the advantages of delicious taste, easy digestion and absorption, and can mix a variety of ingredients and herbs according to different needs to achieve more health-preserving effects.

However, it is not advisable to drink too much soup, so as not to increase the burden on the stomach and dilute gastric acid and digestive juice, which will affect digestion.

It is best to drink soup throughout the whole meal. Drink two mouthfuls before meals to stimulate appetite, two mouthfuls during meals to help digestion, and two mouthfuls after meals to finish.

let me answer this question. How to make soup in four seasons in Guangdong? In my opinion, there are only two seasons in Guangdong, winter and summer. Guangdong is basically hot from May to September or even October. This is our summer, and the rest of the time is winter. Winter in Guangdong is equivalent to autumn in other places, and a cold air comes from time to time to make you feel that winter is coming. How should I make soup?

1. In summer, to cool off summer heat and clear heat, it is usually boiled with cold melon and ribs soup, old duck soup with melon and barley, lotus root and ribs soup, loofah and pork rolling soup, etc. Today, I will introduce you to the old duck soup with melon and barley. The practice is as follows: first, the old duck cuts pieces and flies; Peel the wax gourd and cut it into thick pieces (if it is a clean wax gourd, you can leave the skin, but I usually peel it for hygiene). Then, add half a pot of water to the soup pot, add a few slices of ginger, add the old duck and coix seed that have flown over the water, add the wax gourd after the water boils, and then simmer for an hour. Finally, turn off the fire, pick up the wax gourd and duck pieces, put them on another dish, eat them with soy sauce and put them in soup. Simple and practical, you can try it. My family basically cooks it two or three times a month.

2. Guangdong advocates tonic in autumn and winter. It must be.