Cantonese people not only enjoy the delicious soup, but also pay attention to its therapeutic effect. In summer, winter melon ribs with lentils and red beans can clear away heat and reduce fire; Braised chicken with red dates and mushrooms plays a nourishing role in winter. Experts believe that it is scientific to drink a small bowl of soup before meals. For example, do activities before exercise to make the digestive organs active, and add some "lubricants" to the digestive tract of the mouth, throat, esophagus and stomach, so that the digestive glands can secrete enough digestive juice, so that food can be swallowed smoothly, preventing dry and hard food from leaving the mucosa of the digestive tract and promoting the digestion and absorption of food. But drinking too much soup before meals will dilute the digestive juice, affect the digestion and absorption of food, and reduce the intake of dinner.
The practice of soup can be roughly divided into boiling soup, making soup and stewing soup. The materials used in the rolling soup are seasonal melons and vegetables, such as cabbage soup and winter melon soup. Soup-making is to make soup with some dry products such as dried cabbage, red dates and longan meat. Or some root fruits such as lotus root, papaya, carrot, etc. Or dried seafood such as octopus and scallop. And meat such as pork (bones) or chicken, duck and fish. Stewing soup is to put all the soup ingredients into a pottery (porcelain) pot, and then put the pot in the pot to avoid water. There is a saying in Guangdong that "three stews and four stews", that is, bone soup should be stewed for three hours and soup for four hours.
To cook delicious soup, the raw materials should be fresh first, and then cook the meat should cook it first, that is, put the meat in cold water, then pour out the punishment and clean the foam on the meat. Carefully put the meat and all the soup in cold water. Cook the meat with cold water, the protein in the outer layer of the meat will not solidify immediately, and the protein inside and outside can be fully dissolved into the soup, so that the soup tastes delicious. After the fire boils, turn to low heat and cook for two to three hours until the soup is half or three quarters. Be careful not to add water halfway. Generally speaking, the ratio of water to soup is about 1 3 to 1 4. You can't add salt until the soup is boiled. Salt has a penetrating effect. Putting salt too early will drain the water from the raw materials, accelerate the solidification of protein and affect the umami taste of the soup.
Eat soup slowly, so that the food has enough time to digest and absorb. No matter how long the soup is cooked, the nutrition of meat can't be completely dissolved in the soup. Eat some meat in moderation after drinking the soup. Fat soup such as bones and chicken feet. It contains a lot of fat and is not suitable for gout patients. Boil soup to raise healthy Cantonese!
Question 2: What soup is suitable for Guangdong in summer? It is best to make soup with dampness-removing sugar, keel barley soup, Smilax glabra keel soup and barley red bean soup. I always drink this. In summer, we use air conditioners more, or drink iced drinks, so the humidity is very high. Eliminating dampness is very important for body function regulation.
Question 3: What soup do you drink in summer? What soup is suitable for summer? What soup do you make in summer? It is expected that the main ingredients of soup should be selectively sweet and cold, such as mung bean, coix seed, kelp, wax gourd, lotus seed, sword flower, Abrus cantonensis and other Chinese herbal medicines that can clear fire and moisten dryness. Chinese caterpillar fungus, summer grass and ginseng are not suitable for soup making in summer. Even in winter, nourishing herbs such as nourishing yin and strengthening yang are not suitable for young people and children.
Although cooking soup is a chore in the kitchen, it is not because cooking is complicated, but because cooking takes a long time and is time-consuming. Actually, making soup is very simple. As long as the ingredients are properly matched, three stews and four stews (the chef said that it usually takes two to three hours to cook and four hours to stew), you can cook slowly on the fire. The fire should not be too big, and the heat should be based on the boiling degree of the soup. After the pot is boiled, simmer slowly, so you can control the heat when boiling the soup.
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, according to Guangdong people's experience in making soup, these seasonings are unnecessary. If necessary, a piece of ginger is enough. Soup pays attention to the original flavor. As long as the cooking time is long enough, the delicious soup will naturally overflow.
Master these basic principles, and you will master the essence of making soup. The following soups were recommended by Teacher Wennan to Beijingers.
The following soup list is for 4-6 people.
Nutrition soup
Ingredients: 400g of tomato, peeled and diced, 300g of potato, peeled and diced, 200g of carrot, washed and diced (flying water), 3 candied dates, 5 horseshoes and 6 kg of clear water.
Practice: Except tomatoes, all other ingredients are boiled in water, boiled for about 2 hours, then added with tomatoes and boiled for another half hour. Season with salt when eating.
Chef's experience: This soup is nutritious and suitable for all ages. This is a very appetizing soup. When cooking, the ribs are washed by "flying water", that is, the raw ribs are scalded in boiling water for 2-3 minutes, which will make the meat firm and taste better when eaten. In soup, such as chicken, ribs, pork and other meat, most of them need to fly water before they can enter the pot.
Braised chicken with chicken bone grass
Ingredients: a piece of black-bone chicken, flying water, about 150g of dried Abrus cantoniensis, washed and chopped, 250g of ribs, 3 candied dates, 20g of octopus and 6kg of clear water. Practice: Boil the pot with clear water for about 3 hours, and season with salt when eating.
Chef's Experience: This soup can clear liver, purge fire, relieve stomach qi, and prevent hepatitis if drunk frequently, which is suitable for all ages. Abrus cantonensis is a kind of Chinese herbal medicine, which is the most abundant and cheapest in Guangxi. Its main function is to remove wet fire. This herb is generally available in Chinese medicine shops, and the price is10-about a catty in 20 yuan.
Stewed pigeon with kelp and mung bean.
Ingredients: 2 squab washed, each squab chopped; 250g pork tenderloin, washed and cut into pieces, 400g kelp, 80g mung bean, 3 candied dates and 6kg clear water.
Practice: same as above
Chef's experience: kelp and mung bean are cool, and they are all things to remove fire. This soup can clear away heat and detoxify, and it is a good summer product. If there are children at home, it is easy to get prickly heat in summer, so drink this soup more.
Guangdong Jianhua Bao sparerib
Ingredients: 250g dried saury, soaked for about half an hour to 1 hour, washed and chopped, 500g spareribs chopped, washed and cooked, 3 candied dates, carrots 100g diced, and 6 kg clear water.
Practice is the same as above.
Chef's experience: Jian Hua dry goods, also known as Lady Enforcers, can be bought at the dry goods counter of large grocery stores. The price is around 10-20 yuan 1 kg. This soup also has the effect of clearing away heat and moistening the lungs, which is very suitable for drinking in summer. Sword flowers can be used not only as ribs, but also as chicken feet, black-bone chickens and young pigeons. They are very delicious.
Wax gourd, lotus seed and barley pettitoes soup
Ingredients: peeled wax gourd, washed and diced, about1000g; Coix seed and lotus seed 150g, washed; About 500 grams of trotters, washed, 4 candied dates, 20 grams of octopus and 5 kilograms of water.
Practice: Same as above, but put the wax gourd behind. Boil the above raw materials for about 2 hours, then add the wax gourd and cook for about half an hour.
Chef's experience: wax gourd, lotus seeds and barley are all things that can remove fire. If you cook together and drink it often in summer, you can get rid of dampness and heat. This soup is more suitable for children who sweat when they sleep.
What is the difference between lean meat soup, pig moon show and pig's trotters?
All three are delicious meat that can be added with soup. Generally, lean broth is coarse in meat. As for the last two, I didn't find some words in the dictionary, which were probably made by Cantonese themselves. The pig month exhibition refers to the lean meat of the pig's front foot. After many hours of stewing, it is still tender and edible. Pig's foot contention refers to the front and rear feet of a pig ... >>
Question 4: What soup is the best in Guangdong? Hehe, Cantonese people are very particular about cooking soup. There are many kinds.
Guangdong Kung Fu Soup in Guangdong is not "no return until you get drunk" but simply "no return until you have enough to eat".
Choice of soup? If your body is full of anger, you should choose sweet and cool soup materials, such as mung beans, coix seed, kelp, wax gourd, lotus seeds, and other Chinese herbal medicines such as swordfish and abrus cantonensis.
? 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 the cooking time is long enough, the delicious soup will naturally overflow.
The meaning of 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.
? If you visit Cantonese people, they usually treat you to soup. If it's stew, it should be grand.
? 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.
The types of soup are generally divided into boiled soup, boiled soup, stewed soup, simmered soup, clear soup and so on.
Choice of tableware? Traditional choice: it is appropriate to choose a casserole with delicate texture to make soup.
? Trendy recommendation: crock, iron pot, etc. Special note: take out the meat that has survived the soup and mix it with Guangdong soy sauce, shredded onion and ginger and shredded pepper. The entrance is delicious.
Question 5: What soup is the best in Guangdong? Hehe, Cantonese people are very particular about cooking soup. There are many kinds.
Guangdong gongfu decoction
In Guangdong, drinking is not "not drunk", but simply drinking soup is "not enough".
Selection of soup ingredients
? If your body is full of anger, you should choose sweet and cool soup materials, such as mung beans, coix seed, kelp, wax gourd, lotus seeds, and other Chinese herbal medicines such as swordfish and abrus cantonensis.
? 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 the cooking time is long enough, the delicious soup will naturally overflow.
The meaning of 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.
? If you visit Cantonese people, they usually treat you to soup. If it's stew, it should be grand.
? 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, boiled soup, stewed soup, simmered soup, clear soup and so on.
Selection of instruments
? Traditional choice: it is appropriate to choose a casserole with delicate texture to make soup.
? Trendy recommendation: crock, iron pot, etc.
Special tips
Take out the cooked meat and mix in Guangdong soy sauce, shredded onion, shredded ginger and shredded pepper. The entrance is delicious.
Question 6: What soup does Guangzhou drink in summer? Winter melon and shrimp soup, bean curd and cabbage soup, mung bean and winter melon soup, mung bean soup (advantages: it is good for relieving summer heat, but it can't be drunk for a long time, and beans are rich in protein, disadvantages: long-term drinking may increase weight), Sydney pig bone soup, old cucumber soup, towel gourd soup, five-color bean sweet soup (five-color beans refer to mung beans, red beans, white lentils, black beans and soybeans)) and watermelon soup. ......
Question 7: What soup is good for Guangdong in summer? In summer, you can choose the eight-treasure wax gourd cup, which is delicious and relieves summer heat.
Practice: cut the bottom of 1 wax gourd with a knife, then dig out the inner pulp, carve patterns on the melon skin, then roll the whole wax gourd in boiling water for a little while, and take out the supercooled water.
2. Cook the ribs in water, wash them, put them on a plate, add salt and monosodium glutamate to the soup, and then steam them together in a steamer until the melon meat is cooked.
Wash scallops, put them in a bowl, add soup, steam in a steamer for 20 minutes, and take them out for later use.
4 diced frog leg shrimp mixed with wet raw flour, then soaked in boiling water, picked up lotus seeds with straw mushroom, ham and crab meat.
5. Take out the melon cup, pour out the original soup for seasoning, and finally pour all kinds of materials into the melon cup, and then pour in the seasoned original soup.
(Excerpted from "I Love Chaoshan People")
Question 8: What soup can be made in Guangdong in summer to reduce fire? Try white radish and many ribs. Cold radish can not only reduce fire, but also treat constipation when eaten raw.
Pueraria lobata, this is not usually available. I want to go to the countryside, pharmacies rarely see anything for sale, but the effect is really nothing to say! Pueraria lobata powder is soaked in cold water to reduce fire and beautify. Last time, my wife brought Pueraria lobata from her hometown, and her gums bled and she drank it twice.