If your body is too cold, you should choose some hot soup, such as ginseng.
Medicinal materials such as Cordyceps sinensis and ginseng are not suitable for soup making in summer. Even in autumn and winter, herbs for nourishing yin and strengthening yang are not suitable for young people and children.
In the choice of soup materials, those used for stewing must not be used for stewing, such as ginseng, velvet antler, bird's nest and so on.
Most northerners think that the soup should be seasoned, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Guangdong people in making soup, these seasonings are unnecessary. If necessary, a piece of ginger is enough. Pay attention to the original flavor of the soup. As long as there is enough time, the delicious soup will naturally overflow.
"three pots and four stews"
Three pots: It usually takes three hours to make soup.
Four stews: It takes four to six hours to stew the soup.
Cooking soup is not very complicated, but it takes a long time to cook, and some are time-consuming. In fact, making soup is very simple, just mix the raw materials properly and simmer on the fire. Note: Don't overdo it, and the heat will be subject to the boiling degree of the soup. After the pot is boiled, simmer slowly, and control the temperature when you can open the soup.
Types of soup: generally divided into boiled soup, boiling soup, stewed soup, simmered soup, clear soup and so on.
Selection of utensils: traditional choice: it is appropriate to choose a casserole with delicate texture to make soup; Trendy recommendation: crock, iron pot, etc.
Special instructions: take out the meat that has survived the soup and mix it with Guangdong soy sauce, shredded onion, shredded ginger and shredded pepper. The entrance is delicious. Stewed partridge with apricot and Fritillaria.
Ingredients: 9 grams of apricot, 6 grams of Fritillaria cirrhosa, 4 partridges (about 900 grams of net weight), lean meat 100 grams, 3 grams of Yaozhu, 4 cups of clear water and 4 slices of ginger.
Practice: After the partridge and lean meat are splashed with ginger slices, they are put into the stew pot together with Yaozhu, Nanbei apricot and Chuanbei, covered with water, stewed for 20 minutes with strong fire, and then stewed for two hours with low fire.
Efficacy: almond moistens lung and expectoration, relieves cough and asthma, Fritillaria cirrhosa moistens lung and expectoration, clears away heat and relieves cough, partridge tonifies middle energizer and expectoration, and stimulates appetite and neutralizes middle energizer. This soup is a good food therapy for clearing lung dryness, and can be used for chronic bronchitis, pertussis in children and other diseases.
Stewed fish head with Ligusticum chuanxiong and Angelica dahurica
Raw materials: 6 grams of Chuanxiong, 9 grams of Angelica dahurica and 200 grams of silver carp head. Practice: Wash the fish head, add sliced Rhizoma Chuanxiong and Radix Angelicae Dahuricae, add appropriate amount of water, and stew in water.
(Note: the dosage of Chuanxiong should not be too much; If you have menorrhagia or dizziness due to yin deficiency and excessive fire, you should not have a headache. )
Efficacy: sedative and analgesic, expelling wind and promoting blood circulation, headache for men and women.
Stewed duck with cordyceps sinensis
Ingredients: Cordyceps sinensis 25g, 1 duck, 2 figs, dried tangerine peel? Two slices of ginger
Practice: Wash the Cordyceps sinensis, wash the duck, put it in boiling water for 5 minutes, and take it out. The dried tangerine peel is soft and scraped off. Boil in water. Add Cordyceps sinensis, duck, fig, dried tangerine peel and ginger, simmer for two and a half hours, and season with salt.
Efficacy: Tonifying middle energizer, benefiting qi, anorexia, asthma due to kidney deficiency.
Stewed partridge with apricot and Fritillaria.
Ingredients: 9 grams of apricot, 6 grams of Fritillaria cirrhosa, 4 partridges (about 900 grams of net weight), lean meat 100 grams, 3 grams of Yaozhu, 4 cups of clear water and 4 slices of ginger.
Practice: After the partridge and lean meat are splashed with ginger slices, they are put into the stew pot together with Yaozhu, Nanbei apricot and Chuanbei, covered with water, stewed for 20 minutes with strong fire, and then stewed for two hours with low fire.
Efficacy: almond moistens lung and expectoration, relieves cough and asthma, Fritillaria cirrhosa moistens lung and expectoration, clears away heat and relieves cough, partridge tonifies middle energizer and expectoration, and stimulates appetite and neutralizes middle energizer. This soup is a good food therapy for clearing lung dryness, and can be used for chronic bronchitis, pertussis in children and other diseases.
Stewed fish head with Ligusticum chuanxiong and Angelica dahurica
Raw materials: 6 grams of Chuanxiong, 9 grams of Angelica dahurica and 200 grams of silver carp head. Practice: Wash the fish head, add sliced Rhizoma Chuanxiong and Radix Angelicae Dahuricae, add appropriate amount of water, and stew in water.
(Note: the dosage of Chuanxiong should not be too much; If you have menorrhagia or dizziness due to yin deficiency and excessive fire, you should not have a headache. )
Efficacy: sedative and analgesic, expelling wind and promoting blood circulation, headache for men and women.
Stewed duck with cordyceps sinensis
Ingredients: 25g of Cordyceps sinensis, duck 1 piece, 2 figs, 4 pieces of dried tangerine peel1/piece and 2 pieces of ginger.
Practice: Wash the Cordyceps sinensis, wash the duck, put it in boiling water for 5 minutes, and take it out. The tangerine peel is soft and the capsules are scraped off. Boil in water. Add Cordyceps sinensis, duck, fig, dried tangerine peel and ginger, simmer for two and a half hours, and season with salt.
Efficacy: Tonifying middle energizer, benefiting qi, anorexia, asthma due to kidney deficiency.
Yuzhu chicken feet soup
Ingredients: chicken feet 12, ribs 12 (about 480g), lotus seeds 22g (about 80g), lily, yam, gordon euryales 1 (about 40g), Polygonatum odoratum 1/2 (about 20g).
Methods: 1, yam, Euryale ferox and Polygonatum odoratum were washed. 2. Soak lily and lotus seeds in clear water for 40 minutes respectively. Remove lotus seeds from lotus plumule, and boil them in boiling water for 5 minutes respectively with lily, then take them out and wash them. 3. Wash chicken feet and ribs, blanch in boiling water for 5 minutes, remove and wash. 4. Boil 12 cup (or appropriate amount) of water, add chicken feet, ribs, red dates, ginger, Polygonatum odoratum, yam and Euryale ferox, boil, simmer for 2 hours, and add lily.
Carambola beet head and pig head soup
Ingredients: two beets, two carambolas and a carrot. Pigs? Eight taels, two slices of ginger, and the right amount of salt.
Practice: 1 peeled beet head, washed and cut into pieces.
2 Wash carambola and cut into pieces.
3 carrot peeled, washed and cut into pieces.
Wash the pig, and then wash it after flying.
5 Boil a proper amount of water and add ginger slices, beet heads, carambola, carrots and pigs. After boiling, simmer for two hours and season with salt.
Coconut potato beef soup
Ingredients: coconut, potato, two onions, a carrot, beef, 12 ounce ginger and two pieces of salt.
Practice: 1 cut coconut meat into pieces.
Peel potatoes, onions and carrots and cut them into pieces.
Wash the beef, put it in boiling water, rinse it again, and then cut it into thick slices.
4 Boil a proper amount of water, add coconut, potato, onion, carrot, beef and ginger, simmer for about two hours, and season with salt.
1, soybean pettitoes soup (which I like and often make)
1, the trotters are washed and chopped into small pieces, which can be chopped by the supermarket master. Put cold water and trotters in the pot and bring to a boil (pay attention to boiling water). At this time, the soup is turbid and has floating foam. At this time, pour the soup and trotters into cold water, rinse the trotters and put them back into the pot.
2. After the clean trotters are blanched in cold water, change to medium heat and stew for one hour to one and a half hours, with soaked soybeans in the middle.
3. Poke the trotters with chopsticks. If you poke them, they will rot. Add salt and chicken essence if you like. I don't usually put it down. All right, it's done!
If you don't like soybeans, add mushrooms, potatoes and other vegetables you like before adding salt at last.
2, corn mushroom sparerib soup
Recipe name: corn mushroom sparerib soup
Menu category: Cantonese cuisine
Recipe making: Ingredients: ribs 1 kg, 2 corns, 5 mushrooms, salt. Production method: ① blanch ribs to remove blood, cut corn into sections, and soak mushrooms to remove pedicels. ② Boil spareribs, corn and mushrooms in water, turn the fire to slow fire, simmer for about 1 hour, and sprinkle with salt. Flavor characteristics: This soup has the effect of improving eyesight and reducing fever.
3. Egg soup
Main ingredients:
200g of chicken fillet, 50g of ham and 20g of egg white/kloc-0.
Seasoning:
6 grams of salt, pepper 1 g, 25 grams of cooking wine, 5 grams of monosodium glutamate, a little wet starch, and a proper amount of cold soup.
Exercise:
(1) Remove tendons from chicken fillet and mash it. After making a paste with cold soup, add monosodium glutamate and wet starch, stir well, then pour in egg white and stir together. Steam the ham and chop it into powder.
(2) Cook the soup until it is small (it is easy to break the paste into a ball when it is big), pour in the prepared materials, gently push it with a spoon to prevent it from touching the pot, and scoop it up with a fine-eyed colander when it is cooked and put it in a bowl.
Features: the soup is light and delicious, and it is one of the top soup dishes.
Note: Beijing old tofu is called bean curd in Sichuan, and this dish is named after bean curd.
4. Radish mutton soup
Function:
Eliminating phlegm and relieving fever
Raw materials:
500 grams of carrot, 50 grams of mutton and 25 grams of coriander,
Exercise:
Wash and slice the mutton, put it in a boiling water pot and cook it for 20 minutes, then add the washed and sliced radish and cook it on low heat for nine times. When cooked, add washed coriander segments, 5g of refined salt, 3g of monosodium glutamate, 0g of rice vinegar10g, 5g of cooking wine.
Features: fresh and fragrant, slightly sweet and rich.
5. curry vegetable soup
[Raw material/seasoning]
Cabbage 80g carrot 30g onion 50g bacon 3 slices tomato 1/2.
Curry powder 1 teaspoon stock, 2 cups of salt 1/2 teaspoons of pepper.
[production process]
(1) Cut Chinese cabbage, carrot, onion and tomato into fine filaments, and diced bacon for later use.
(2) Dry-fry the bacon first, then pour in the broth, vegetables and all seasonings, boil it with high fire, and then cook it with low fire 15 minutes.
6. Hot and sour shrimp soup
Raw materials:
3 cups of clear water or chicken soup (about 750ml), 8 shrimps (about 250g), 2 cloves of garlic (sliced), 5 slices of kafia lime leaves, 5 slices of fresh ginger or dried ginger, 4 cups of fish sauce1/,2 lemon stems (cut into 2cm or 3cm) and 2 green onions.
Making:
Boil water or chicken soup until warm, add garlic slices, lemon stems, ginger slices, fish sauce, lime, onion slices, mushroom slices and pepper (as needed) and cook for 2 minutes. Add shrimps and boil, the color of shrimps will turn from powder to white, which will be hard, but the time will not exceed 1 min. When the shrimp is cooked, pour lime juice and hot sauce into an empty bowl, then pour the cooked thick soup, stir it and sprinkle with chives as an ornament.
7.lemon duck soup
Ingredients: pure duck 1 bird (weighing about 3kg), lemon 1 bird, 4 Chinese cabbage, wine 1 spoon.
Exercise:
1. Wash the duck, remove the feet, lungs and tail, wipe the inner cavity evenly with wine, and then wash it with clear water.
2. Fill the pot with water enough to soak the duck noodles. After boiling, add light duck and lemon. After the fire boils, cook it on low heat for about two hours until the duck is rotten.
3. Boil the tender part of Chinese cabbage in boiling water for eight times, add it to the soup and season with salt. Experience: Lemon should be complete and the skin should be complete, otherwise the soup will have bitter taste.
8. Yishou pigeon egg soup
Function:
Tonifying qi and blood, nourishing liver and kidney
Raw materials:
Pigeon eggs 4, Lycium barbarum 10g, longan pulp 10g, rock sugar 25g,
Exercise:
Soak Lycium barbarum and longan pulp in warm water for 5 minutes, and then wash. Boil the water in the pot, add Lycium barbarum and longan, and cook for 15 minutes, add the broken pigeon egg liquid, and add crystal sugar to cook for 5 minutes.
Features: fresh and fragrant, slightly sweet and rich.
9. Chengdu egg soup
Materials:
4 eggs, 50g of water-borne fungus, 0g of Chinese cabbage100g, 4g of refined salt, 75g of lard, 2g of monosodium glutamate, and 0g of concentrated white soup1000g.
Method:
1. Peel the eggs, put them in a bowl and stir well. Wash the fungus. 2. Put the soup pot on the fire, add lard and heat, put the eggs in the pot and fry until both sides are slightly yellow. When the eggs are soft, pound them with a spoon, add the soup, add salt, fungus, Chinese cabbage and monosodium glutamate, and boil them, then pour lard on them. Operation key: pay attention to control the heat of fried eggs, not fire, so as not to scorch and harden the eggs. This soup is milky white in color, rich in flavor, soft in egg and crisp in fungus, so it is commonly used in Chengdu, hence its name. Can be used as four seasons soup, wine and rice.