If your body has strong fire, you should choose sweet and cool soups, such as mung beans, barley, kelp, winter melon, lotus seeds, etc., as well as sword flower, chicken bone grass and other fire-clearing and moisturizing soups. Chinese herbal medicine.

If your body is too cold, you should choose some hot soups, such as ginseng and so on.

Herbs such as Cordyceps sinensis and ginseng are not suitable for use in soups in summer. Even in autumn and winter, tonic herbs that nourish yin and strengthen yang are not suitable for young people and children.

In the choice of soup ingredients, those used for stewing must not be used for boiling, such as ginseng, antler, bird's nest, etc.

Most northerners think of adding spices when making soup, such as onions, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Cantonese people making soup, these spices are not necessary. If necessary, a piece of ginger is enough. When drinking soup, you should pay attention to its original flavor. As long as you simmer it for enough time, the delicious taste of the soup will naturally come out.

"Three pots and four stews"

Three pots: It usually takes three hours to make soup.

Four Stew: Simmering the soup takes four to six hours.

Making soup is not very complicated in cooking, but it requires a long cooking time and is somewhat labor-intensive. In fact, making soup is very easy, as long as the ingredients are properly prepared and the soup is slowly simmered over the fire. Note: Do not make the fire too high. The heat should be based on the boiling point of the soup. After boiling the pot, simmer over low heat until the soup can boil.

Types of soup: generally divided into boiling soup, boiling soup, stewing soup, simmering soup, clear soup, etc.

Choice of utensils: traditional choice: for making soup, it is better to choose a clay pot with a fine texture; trendy recommendations: earthen pots, iron pots, etc.

Special tip: Take out the meat that has been cooked in the soup, and mix it with Cantonese light soy sauce, shredded green onion, ginger, and shredded chili pepper to make a dipping sauce. It is very delicious in the mouth. Stewed Partridge with Northern and Southern Apricots and Sichuan Scallops

Ingredients: 9 grams of Northern and Southern apricots, 6 grams of Sichuan Scallops, 4 partridges (about 900 grams net), 100 grams of lean meat, 3 grams of scallops, 4 grams of water cup, 4 large slices of ginger.

Method: Use the big ginger slices, partridge and lean meat to boil, put the scallops, northern and southern apricots, and Sichuan clams into a stew pot, add water and cover, simmer over high heat for 20 minutes, then turn to slow heat and simmer Two hours is enough.

Effects: Almonds can moisten the lungs and resolve phlegm, relieve cough and relieve asthma; Sichuan clams can moisten the lungs and resolve phlegm, clear away heat and relieve cough; This soup is a good dietary therapy for clearing and moistening lung dryness, and can be used for chronic bronchitis, whooping cough in children and other diseases.

Stewed fish head with Chuanxiong and Angelica dahurica

Ingredients: 6 grams of Chuanxiong, 9 grams of Angelica dahurica, 200 grams of silver carp head. Method: Wash the fish head, add sliced ??Chuanxiong and Angelica dahurica, add appropriate amount of water, and simmer until cooked.

(Note: The dosage of Ligusticum Chuanxiong should not be too much; if you have menorrhagia or dizziness or headache due to yin deficiency and excessive fire, it is not suitable to consume it.)

Effects: calming and analgesic, dispelling wind and activating blood circulation, Headache for men and women

Stewed teal with cordyceps

Ingredients: 25 grams of cordyceps, 1 teal, 2 figs, tangerine peel slices, 2 ginger slices

Method: Wash the cordyceps and teal, put them into boiling water and cook for 5 minutes, then take them out. The tangerine peel is soft and soft, and the flesh is scraped off. Bring the water to a boil, add the cordyceps, teal, figs, tangerine peel and ginger to the boil, reduce the heat to simmer for two and a half hours, and add salt to taste.

Efficacy: Replenishing vital energy, loss of appetite, kidney deficiency and asthma

Stewed Partridge with Northern and Southern Apricots and Sichuan Scallops

Ingredients: 9 grams of Northern and Southern Apricots, Sichuan Scallops 6 grams, 4 partridges (about 900 grams net), 100 grams of lean meat, 3 grams of scallops, 4 cups of water, and 4 large ginger slices.

Method: Use the big ginger slices, partridge and lean meat to boil, put the scallops, northern and southern apricots, and Sichuan clams into a stew pot, add water and cover, simmer over high heat for 20 minutes, then turn to slow heat and simmer. Two hours is enough.

Efficacy: almonds can moisten the lungs and resolve phlegm, relieve coughs and relieve asthma; Sichuan clams can moisten the lungs and resolve phlegm, clear away heat and relieve coughs; partridge can nourish the lungs, resolve phlegm, relieve cough and relieve asthma. This soup is a good dietary therapy for clearing and moistening lung dryness, and can be used for chronic bronchitis, whooping cough in children and other diseases.

Stewed fish head with Chuanxiong and Angelica dahurica

Ingredients: 6 grams of Chuanxiong, 9 grams of Angelica dahurica, 200 grams of silver carp head. Method: Wash the fish head, add sliced ??Ligusticum chuanxiong and Angelica dahurica, add appropriate amount of water, and simmer until cooked.

(Note: The dosage of Ligusticum Chuanxiong should not be too much; if you have menorrhagia or dizziness or headache due to yin deficiency and excessive fire, it is not suitable to consume it.)

Effects: calm and relieve pain, dispel wind and activate blood circulation, Headache for men and women

Stewed teal with cordyceps

Ingredients: 25 grams of cordyceps, 1 teal, 2 figs, 1/4 piece of tangerine peel, 2 pieces of ginger

Method: Wash the cordyceps and teal, put them into boiling water and cook for 5 minutes, then take them out. Scrape off the tangerine peel until it becomes soft. Bring the water to a boil, add the cordyceps, teal, figs, tangerine peel and ginger to the boil, reduce the heat to simmer for two and a half hours, and add salt to taste.

Efficacy: Replenishing vital energy, loss of appetite, kidney deficiency and asthma

Yuzhu and Phoenix Claw Soup

Ingredients: 12 chicken feet, 12 taels of ribs ( About 480 grams) cut into pieces, 2 taels of lotus seeds (about 80 grams), 1 tael each of lily, yam, and gorgon fruit (about 40 grams), 1/2 tael of Polygonatum odoratum (about 20 grams), 1 piece of ginger, 6 red dates ( Remove the core) and add appropriate amount of salt.

Method: 1. Wash Huaishan, Gorgon and Polygonatum odorifera. 2. Soak lilies and lotus seeds in water for 40 minutes respectively. Remove the lotus seeds from the lotus core, put them and lilies into boiling water and cook for 5 minutes, take them out and wash them. 3. Wash the chicken feet and ribs, boil them in boiling water for 5 minutes, take them out and wash them. 4. Bring 12 cups of water (or appropriate amount) to a boil, add chicken feet, ribs, red dates, ginger, Polygonatum odoratum, Huaishan and Gorgon seeds, bring to a boil, then lower the heat and simmer for 2 hours, add lily,

Carambola, Beet and Pig Soup

Ingredients: 2 beets, 2 star fruits, 1 carrot, 8 taels of pig, 2 slices of ginger, appropriate amount of salt

Method: 1 beet Peel the head, wash and cut into pieces.

2 Wash the carambola and cut into pieces.

3 Peel the carrots, wash and cut into pieces.

4 Wash the pig, rinse it with water and then rinse it.

5 Boil an appropriate amount of water, add ginger slices, beets, star fruit, carrots and pork belly. After the water boils, simmer over low heat for two hours, add salt to taste and serve.

Coconut, Potato and Beef Soup

Ingredients: One coconut, one potato, two onions, one carrot, one beef, twelve ginger, two slices of salt.

Method: 1. Put the coconut Cut the meat into cubes.

2 Peel potatoes, onions and carrots and cut into pieces.

3 Wash the beef, put it in boiling water, rinse it again, and then cut it into thick pieces.

4 Boil an appropriate amount of water, add coconut, potatoes, onions, carrots, beef and ginger. After the water boils, simmer over low heat for about two hours. Add salt to taste. Serve.

1. Soybean and pig's trotters soup (which I like and often make)

1. Wash the pig's trotters and chop them into small pieces. You can let the supermarket chef chop them. Put cold water and pig's trotters in the pot and bring to a boil over high heat (note that the water is just boiling). At this time, the soup will be turbid and foamy. At this time, pour the soup and pig's trotters into cold water, rinse the pig's trotters, and put them back into the pot.

2. Add cold water to clean pig's trotters and bring to a boil over high heat, then change to medium heat and simmer for one hour to one and a half hours, adding soaked soybeans in the middle.

3. Use chopsticks to poke the pig's trotters. If it can move, it will become rotten. Add salt and chicken essence if you like, I usually don’t. Well done!

If you don’t like soybeans, just add oyster mushrooms, potatoes or other vegetables you like before adding salt at the end.

2. Corn, Mushroom and Pork Ribs Soup

Recipe Name: Corn, Mushroom and Pork Ribs Soup

Recipe Category: Cantonese Cuisine

Recipe Production: Ingredients : 1 pound of ribs, 2 corns, 5 mushrooms, salt. Preparation method: ① Blanch the pork ribs to remove the blood, cut the corn into sections, soak the mushrooms until soft and remove the stems. ② Boil pork ribs, corn, and mushrooms, reduce high heat to simmer, simmer slowly for about 1 hour, and sprinkle with salt. Flavor characteristics: This soup has the effect of improving eyesight and antipyretic.

3. Egg drop soup

Main ingredients:

200 grams of hen fillet, 50 grams of ham, and 120 grams of egg white.

Seasoning:

6 grams of salt, 1 gram of pepper, 25 grams of cooking wine, 5 grams of MSG, a little wet starch, and an appropriate amount of cold soup.

Method:

(1) Remove the tendons from the chicken fillet and pound it into a puree. Use cold soup to make a paste. Add MSG and wet starch and mix well. Then pour in the egg white and mix. Together. Steam the ham and chop it into pieces.

(2) Bring the soup to a low boil (large boiling will easily disperse the paste and prevent it from forming into lumps), pour in the prepared ingredients, push gently with a spoon so as not to stick to the pot, wait until it is cooked and floats Use a fine-eye slotted spoon to scoop out and place into a bowl.

Features: The soup is light and delicious. It is one of the high-end soup dishes.

Note: The old tofu in Beijing is called Douhua in Sichuan. This dish is named after it looks like bean curd.

4. Radish and mutton soup

Function:

Expectant and antipyretic

Materials:

Red skin 500 grams of radish, 50 grams of mutton, 25 grams of coriander,

Method:

Wash the mutton and cut it into slices, put it in a pot of boiling water and simmer for 20 minutes, then put in the wash Cut the radish into slices and cook it over low heat until it is nine-mature. Add the washed coriander segments, 5 grams of refined salt, 3 grams of monosodium glutamate, 10 grams of rice vinegar, and 5 grams of cooking wine and cook.

Features:: Fresh taste, slightly sweet and rich

5. Curry vegetable soup

[Raw materials/seasonings]

Cauliflower 80 grams of carrots, 30 grams of onions, 50 grams of bacon, 3 slices of tomatoes, 1/2 tomatoes

1 tsp of curry powder, 2 cups of stock, 1/2 tbsp of salt, a pinch of pepper

[Preparation Process]

(1) Cut cabbage, carrots, onions, and tomatoes into thin strips, and dice bacon and set aside.

(2) Dry fry the bacon first, then pour in the stock, vegetables and all seasonings, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes.

6. Hot and sour shrimp soup

Ingredients:

3 cups of water or chicken soup (about 750 ml), 8 shrimps (about 250 grams, removed shell and remove the mud from the sausage), 2 cloves of garlic (cut into slices), 5 "Kafiya" lime leaves, 5 slices of fresh or dried ginger, 1/4 cup of fish sauce, 2 lemon stems (cut into 2, 3 cm long), 2 green onions (sliced), 1/2 cup sliced ??mushrooms, 5 Thai green chilies (optional), 1/4 cup lime juice, 1 tsp BBQ hot sauce, 1 tbsp minced coriander

Put boiling water or chicken stock until it is warm, add garlic slices, lemon stems, ginger slices, fish sauce, lime, onion slices, sliced ??mushrooms and peppers (according to preference) and boil for 2 minute. Add the shrimp and bring to a boil again, until the shrimp color changes from pink to white and becomes firm, but not for more than 1 minute. When the shrimp is cooked, pour the lime juice and hot sauce into an empty bowl, then pour in the pureed soup, stir, and garnish with cilantro leaves.

7. Lemon duck soup

Ingredients: 1 clean duck (weighing about 3 pounds), 1 lemon, 4 cabbage stems, and 1 tablespoon of wine.

Method:

1. Wash the bare duck, remove the feet, lungs and tail, spread the inner cavity with wine, drain it and then wash it with clean water.

2． Fill the pot with enough water to cover the duck noodles. After boiling, add the duck and lemon. Bring to a boil over high heat, then simmer over low heat for about two hours until the duck meat is tender.

3． Boil the tender part of the cabbage sum in boiling water until cooked, add it to the soup, and season with salt. Thoughts: Lemons should be selected with intact skin, otherwise the soup will have a bitter taste.

8. Longevity pigeon egg soup

Function:

Beneficial to qi and blood, nourishing liver and kidney

Ingredients:

4 pigeon eggs, 10 grams of wolfberry, 15 grams of longan meat, 25 grams of rock sugar,

Method:

Soak the wolfberry and longan meat in warm water for 5 minutes Wash. After the water in the pot boils, add wolfberry and longan meat, simmer over medium heat for 15 minutes, add the broken pigeon egg liquid, then add rock sugar and cook for 5 minutes.

Features:: Fresh taste, slightly sweet and rich.

9. Chengdu Egg Soup

Ingredients:

4 eggs, 50 grams of water-frozen fungus, 100 grams of cabbage, 4 grams of refined salt, lard 75g, 2g MSG, 1000g thick white soup.

Preparation method:

1. Peel the eggs, put them in a bowl and mix thoroughly. Wash the fungus. 2. Put the soup pot on the fire, add lard to heat, put the eggs into the pot, and fry until both sides are slightly brown. When the eggs are soft, mash the eggs with a spoon, add the soup, and then add refined salt, fungus, cabbage, Bring the MSG to a boil, then add lard and serve. Key points for operation: When frying eggs, pay attention to controlling the heat. Do not use high heat to prevent the eggs from becoming burnt and hard. This soup is milky white in color, rich in flavor and fragrant, with soft eggs and crispy fungus. It is commonly used in Chengdu area, hence the name.

It can be used as soup for all seasons, suitable for both wine and rice