How Southerners make soup:

Take winter melon and pork ribs soup as an example

Ingredients to prepare: 1 catty of old winter melon, 1 catty of side ribs, and 1 carrot , a little wolfberry, 1 clove of tangerine peel, a little salt

Production steps:

1. Wash the winter melon with clean water without peeling, cut into large pieces, wash the carrots Peel and cut into hob pieces and set aside.

2. Clean the ribs and soak them in water for half an hour. The purpose of soaking is to drain the blood out of the ribs. Then blanch them in cold water in a pot until the water boils and then turn off the heat.

3. After the water boils, you will see a lot of foam. At this time, take out the ribs and rinse them with water.

4. Put the blanched bones into the soup pot, add enough water, then turn on the heat and bring the water to a boil.

5. After the water boils, add winter melon, carrots and tangerine peel, continue to cook over high heat until boiling, then reduce to low heat and simmer for 30 minutes.

6. After simmering on low heat for 30 minutes, add wolfberry and simmer on low heat for 30 minutes.

7. The winter melon and pork ribs soup that clears away heat and relieves summer heat is ready.

Extended information:

1. Proper selection of ingredients

This is the key to making a good soup. The raw materials used to make soup are usually animal raw materials, such as chicken, duck, lean pork, pork knuckle, pork bone, ham, salted duck, fish, etc. When purchasing, you should pay attention to the fact that it must have sufficient freshness, little odor, and little blood stains. This type of food is rich in protein and nucleotides. Nitrogen-containing extracts from poultry meat that can be dissolved in water are the main source of the umami flavor of the soup.

2. Food must be fresh

Freshness is not the traditional "eat fresh meat and kill it, eat fresh fish" freshness. What we call fresh now refers to 3 to 5 hours after the fish, livestock, or poultry are killed. At this time, various enzymes in the fish, livestock, or poultry decompose proteins, fats, etc. into amino acids, fatty acids, etc. that are easily absorbed by the human body. Also the best.

3. Choose cooking utensils

When making fresh soup, it is best to simmer it in an aged earthenware pot. Crock pots are made of clay made of quartz, feldspar, clay and other raw materials that are not easy to conduct heat, and are fired at high temperatures. It has good ventilation and adsorption properties, and also has the characteristics of uniform heat transfer and slow heat dissipation.

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