So, what's the best thing to make soup with? As a Cantonese who loves to cook soup, I recommend the following cooking methods. I hope you like them.
1, Finger Peach+Red Bean+Houttuynia Cordata+Keel
Both five-finger peach and red bean have the effects of eliminating dampness and strengthening spleen, and the effect is better when they are added together. Together with Houttuynia cordata and pig keel, and with some red dates and medlar, the soup is delicious.
Practice:
Because the number of people eating is different, the amount of ingredients used is different, so I only talk about the method here, and I don't specify the amount. You can just choose the right amount of ingredients in actual operation.
It is best to wash the adzuki beans in advance and soak them in clear water for more than two hours. Wash the five-fingered peaches, houttuynia cordata, red dates and medlar, cut the keel into small pieces, wash them, and put them in a boiling pot for blanching. Add a proper amount of water to the earthen pot, add keel, five-fingered peaches and red beans, boil over medium heat until the water boils, then turn down the heat and simmer slowly. After boiling for 30-40 minutes, add jujube and medlar. Remember to remove the core of jujube (the old man said not to remove the hot gas). Cook for another 40-50 minutes, and add salt, oil, chicken essence, etc. to turn off the heat.
2. Five Finger Peach+Astragalus+Codonopsis pilosula+Chicken
Five-finger peach, astragalus root, codonopsis pilosula, chicken, red dates, medlar and longan meat are added together to make soup, which is delicious and nutritious, and can also strengthen the spleen and replenish the lungs.
The practice is similar to the soup above, except that the ingredients are changed. If there are many people, you can choose the whole chicken. If there are few people, half a chicken will do, and it doesn't need to be too big. Chop the chicken into pieces, blanch it for later use, and wash other ingredients for later use. First, put chicken, peach with five fingers, astragalus root and codonopsis pilosula in a earthen pot, add red dates, medlar and longan meat after 30-40 minutes, and then add seasonings for about 50 minutes to turn off the heat.
3. Finger peaches+Codonopsis pilosula+Poria cocos+chicken
This soup is similar to the last one. Add longan meat, red dates and medlar as ingredients. You can use chicken pot or keel pot. In our family, we usually use keel or big bone to make soup, and seldom use chicken, because it is more oily to make soup with chicken. However, personally, I think the soup in chicken pot tastes better.