You must know that China has a vast territory and rich resources. I don’t know which place you want to learn the cuisine of. I am from Guangdong, and there are many specialties. The most famous one is "soup". The basic ingredients are meat (chicken, duck, pork bones, pork ribs, etc.), paired with an appropriate amount of medicinal materials (such as adenophora, polygonatum odorifera, wolfberry, etc.) or vegetables (such as winter melon, carrots, corn, etc.). The most commonly paired dishes are stewed duck with winter melon, large bones (pork ribs) with carrots and corn, etc.

Here are some soup-making introductions I compiled

If you want to make a pot of delicious soup at home and let your family enjoy delicious food and happiness, please pay attention to the following things:

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Material selection: When selecting traditional Chinese medicine, it is best to choose ginseng, angelica, wolfberry, yam, lily, lotus seed and other materials that have been recognized by the people as having no side effects.

Water temperature: Put the meat under cold water so that the protein in the outer layer of the meat will not solidify immediately, and the protein in the inner and outer layers of the meat can be fully dissolved into the soup, so that the soup tastes more delicious.

Ingredients: The meat should be blanched first to remove the remaining blood in the meat to ensure that the soup is cooked correctly. The chicken should be cooked whole to ensure that the meat of the chicken is delicate and not rough after the soup is cooked. In addition, do not add salt too early. Salt will cause the water contained in the meat to escape quickly, and it will also accelerate the coagulation of protein and affect the delicious taste of the soup.

Heating time: The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced and the nutrients will be destroyed. Generally, fish soup takes about 1 hour; chicken soup and pork rib soup take about 3 hours. That’s it.

Utensils: When making soup, it is better to choose a casserole with a fine texture. The enamel of inferior casseroles contains a small amount of lead, which is easily dissolved when cooking acidic foods, which is harmful to health. Clay pots with clean white inner walls are very useful.

Drink soup: Most people drink some soup before meals, which can promote gastric juice secretion and help digestion and absorption. However, people with stomach discomfort or gastritis should drink it after meals to avoid aggravating inflammation.

Five things to avoid when making soup

1. Avoid adding cold water midway

Because the meat being heated shrinks when it is cold, the protein is not easy to dissolve, and the soup loses its original flavor. fresh flavor.

2. Avoid adding salt early

Because adding salt early can solidify the protein in the meat and make it difficult to dissolve, thus making the soup dark, insufficiently concentrated, and unsightly in appearance.

3. Avoid too many seasonings

Adding too much seasonings such as onions, ginger, cooking wine, etc. will affect the original flavor of the soup itself.

4. Avoid adding too much soy sauce too early

Otherwise, the soup will become sour and the color will become dark.

5. Avoid letting the soup boil

Because the intense movement of protein molecules in the meat will make the soup turbid.