Today, I want to share with you some secrets of making delicious and mouth-watering Cantonese soup.

These are all my personal experiences and attempts. I hope you can easily make delicious Cantonese soup at home!

1.？ Choose fresh ingredients:

When I want to make delicious yam pig bone soup and enjoy fragrant Cantonese soup, I know that choosing fresh ingredients is an indispensable key step. Below, I will share my practical experience in purchasing ingredients and how to ensure the quality and freshness of ingredients.

First of all, I will go to the nearby food market or supermarket, because these places usually have a variety of fresh ingredients to choose from.

When choosing pig bones, I will choose pig bones that look bright red, and there should be no dark or dark spots on the surface, indicating that pig bones are fresh and of good quality. At the same time, I will gently press the surface of pig bone with my hand to feel whether its texture is firm. If it is elastic, this is a good phenomenon.

For yam, I will choose yam with smooth skin and no obvious scratches or depressions. I will touch the surface of yam with my hands. If it feels smooth and moist, it usually means that yam is fresh.

In addition, I will pay attention to the size of yam and choose a medium-sized yam, because this yam usually tastes better and is more suitable for cooking.

2. Boil the broth, the soup base will be thicker;

In my pursuit of making delicious Cantonese soup, especially yam and pig bone soup, boiling soup is an essential step for me.

By careful cooking, I can ensure that the soup base is richer and more delicious, adding rich flavor to my dishes. The following is the process of cooking yam and pig bone soup and the experience I learned from it.

First of all, I will choose fresh pig bones, because pig bones are one of the main raw materials for cooking soup. I will wash the pig bones and then blanch them with boiling water, which will help to remove impurities and blood from the bones and make the soup base clearer.

Then, I will put the blanched pig bones into a large pot, and add enough water, about twice as much as the pig bones, to ensure that the soup base is fully soaked.

3. Pay attention to the heat, the taste is more colorful:

In the process of cooking, I often adjust the heat repeatedly to ensure that every step can achieve the best effect. When making yam pig bone soup, first of all, I will blanch the washed pig bones to help remove blood and impurities.

At this stage, I choose medium and small fire stew, in order to fully integrate the umami flavor of pork bones and the richness of soup base.

Controlling the heat requires patience and care. I will constantly observe the state of the soup to ensure that it remains stable in a slightly bubbling state. Excessive heat may make the soup base turbid and affect the taste.

Too few calories may make the soup base not rich enough. I will keep trying and adjust the heat until the bottom of the soup shows my expected state.

Especially in the process of cooking broth, I pay more attention to mastering the heat. Broth needs to be cooked slowly for a long time, so that the essence of ingredients can be fully released and the soup base can be richer.

I will choose to stew for 2-3 hours, keep the fire low, regularly remove the floating foam on the noodle soup, and try the taste of the soup base to ensure that it will become more delicious gradually.

4. Unique seasoning and richer taste;

I will choose the right seasoning to enrich the taste of the soup. In yam and pig bone soup, I often use ginger, onion, star anise and other seasonings, which can add a unique aroma to the soup base.

In particular, star anise can bring a slight spicy taste to the soup base, and blend with the sweetness of pig bones and yam to make the whole soup more rich and multi-layered.

I will pay attention to the proportion of seasonings used to ensure that each seasoning can play its due role. For example, I'll choose a little ginger slices and onion slices in the yam soup, so as not to drown out the original flavor of pork bones and yam.

For spices such as star anise, I will control the amount to avoid being too strong, so as not to affect the overall taste.

In addition, the order of adding seasonings is also very important. I usually add seasonings gradually in the process of stewing, so that they gradually blend with the soup base.

Especially in the process of stewing meat soup, I will add some seasonings in the middle, so that their fragrance can fully penetrate into the soup base, thus making the soup base more rich.

In practice, I tried many different seasonings and proportions, as well as different adding sequences, and gradually explored a set of seasoning methods suitable for my own taste.

Ginger: A slice of ginger is about 10g, which can be increased or decreased according to personal preference.

Onion: an onion, which can be increased or decreased according to your own preference.

Star anise: 2-3, not too much, so as not to affect the overall taste.

Salt: about 1 tsp, which can be adjusted according to the weight of soup and personal taste.

Sugar: about half a teaspoon, used to balance the sweetness of pork bone and yam.

Chicken essence or abalone soy sauce: a little flavor enhancement.

Through constant trial and adjustment, I found that the choice and use of seasonings is one of the keys to affect the taste of soup.

Beibei has something to say:

In fact, it is not difficult to make a delicious and mouth-watering Cantonese soup. As long as you are careful and passionate, cooking soup stock, choosing fresh ingredients, paying attention to the heat and unique seasoning are all the secrets of success.

Every time I cook soup, I feel deep affection for my family, and it is also the inheritance of Cantonese cuisine culture.

Let's cook a pot of delicious soup in the kitchen, feel the strong taste of home and share the happy time!