Complete works of recipes and practices for cooking soup in Cantonese cuisine; The practice of cooking soup with Cantonese cuisine 1: scallop and cabbage cooking soup.
material
Ingredients: scallops and cabbage.
Accessories: ham and dried seaweed.
Seasoning: salt, cooking wine, onion, ginger, white pepper, broth, cooking oil.
working methods
1. Wash cabbage and cut into pieces. Wash onion and ginger, and cut them into sections and slices respectively.
2. Set fire to pour the oil into the pot. When the oil is 60% to 70% hot, add onion and ginger slices and stir-fry until fragrant. Pour in scallops, ham and dried dried dried seaweed, stir-fry with a little cooking wine, add broth, salt and pepper, pour into a casserole and add cabbage to cook for 30 minutes.
skill
trait
Delicious and nutritious.
Cantonese soup recipe practice 2: soup-roasted crispy meat.
material
500g pork leg, egg 1 piece, 5 slices of ginger, 2 onions, 3 star anise, coriander, corn starch, appropriate amount of broth (or water), and seasonings: salt, soy sauce, cooking wine, pepper, vinegar and chicken essence.
working methods
1 Slice the meat and onion, marinate with soy sauce and cooking wine for 20 minutes, add a spoonful of eggs and cornflour, stir well and let stand for a while.
2 Add oil to the wok and heat it to 50%. Slide the sliced meat wrapped in egg liquid into warm oil and take it out.
3 Put the sliced meat into a large bowl, add onion ginger, star anise and broth (or cold boiled water). After the boiler boils, add the sliced meat and steam 15 minutes.
After steaming, take out the bowl, pour the steamed meat soup into the pot, add pepper, salt and vinegar to taste, thicken the raw flour, pour the meat slices after the soup is boiled, and sprinkle with coriander.
skill
Soup tastes good. If there is no broth, you can add cold boiled water, and the taste is similar! You can also buy it in the supermarket (magic kitchen soup)
Cantonese soup recipe exercise 3: Lycium barbarum and Sydney soup
material
100 g medlar, 3-4 Sydney, 50 g rock sugar.
working methods
1. Wash, peel and cut Sydney into small pieces.
2. Pour 3 bowls of water into the boiling pot, and add the Sydney pieces and medlar after boiling.
3. After simmering for 3-5 minutes, add the rock sugar, which can be eaten after it is completely melted.
Practice of Cantonese Soup Recipe 4: Practice of Soybean Pork Rib Soup
Materials:
1. ribs 500-1 000g (i.e.1or 2)
2.200 grams of soybeans (about five times as much as by hand)
3. Take a few slices of ginger (according to taste and physique)
4. Mineral water (tap water is also acceptable)
5. If you like dried tangerine peel, you can also put some, 1/4- 1/2 palm size.
6. (Chenpi can regulate qi, harmonize the five internal organs and protect the stomach)
Steps:
1. Wash soybeans, soak them in clear water 1 hour, and take them out for later use.
2. Choose a stew of the right size, wash it, wash the ribs and put them into the stew, add the prepared soybeans and ginger slices, and put the ginger slices to remove the smell.
3, use the bowl that usually drinks soup to measure the water, and a rib can guarantee the taste of 3 bowls of soup.
4. Stew the pot out of water for 30 minutes on high fire and 90 minutes on medium fire.
5. Finally, open the lid, add salt to taste, and you can drink soup from the pot.
Cantonese cuisine soup recipe 5: the practice of Hu Aishan sparerib soup
Materials:
1. Fresh yam strips
2. Sparerib 500- 1000g (i.e. 1 or 2).
3. Take a few slices of ginger (according to taste and physique)
4. Mineral water (tap water is not required)
5. Grab a little Lycium barbarum
6. A pinch of coix seed
7. If you like dried tangerine peel, you can also put some.
Steps:
1. Chop the ribs, rinse them with clear water, and peel and cut the yam for later use.
2. Choose a stew with the right size, wash it, put the ribs and yam into the stew, add the prepared ginger slices, and put the prepared medlar and coix seed into it. Putting ginger slices can remove fishy smell, medlar can improve eyesight, and coix seed can remove moisture.
3, use the bowl that usually drinks soup to measure the water, and a rib can guarantee the taste of 3 bowls of soup.
4. Stew the pot out of water for 30 minutes on high fire and 90 minutes on medium fire.
5. Finally, open the lid, pour in salt to taste, and you can drink soup from the pot.
Note: Chinese yam is easy to change color after peeling, so it is best to use it to deal with it.