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 reduce 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 stimulating 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 is roughly divided into boiling soup, making soup and stewing soup. The materials selected for 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 Chinese cabbage, red dates, longan meat, etc., or some roots and fruits such as lotus root, papaya, carrot, etc., or dried seafood such as octopus, scallop, etc., and meat such as pork (bone) or chicken, duck and fish. Stewed soup is to put all the soup ingredients into a pottery (porcelain) pot, and then put the pot in the pot to avoid water. Guangdong has the saying of "three stews and four stews", that is, it takes three hours to stew bone soup and four hours to stew soup.
To cook a delicious soup, the raw materials should be fresh first, and then the meat should be boiled before cooking, that is, the meat should be boiled in cold water, and then the water should be poured out to clean the foam on the meat. Be careful to put the meat and all the soup in cold water. When the meat is cooked in cold water, the protein on 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 for two to three hours, and cook until the soup is half or about three-quarters. Be careful not to add water halfway. Generally speaking, the ratio of water to soup is about 1 3 to 1 4. Only after the soup is boiled can the salt be put in. Salt has the function of infiltration. Putting salt too early will make the moisture of raw materials discharged, and will also accelerate the solidification of protein and affect the umami taste of soup.
Drink the soup slowly to allow sufficient time for the digestion and absorption of food. No matter how long you cook the soup, the nutrition of the meat can't be completely dissolved in the soup, so you should eat some meat in moderation after drinking the soup. Fat soup with bones, chicken feet, etc. contains a lot of fat and is not suitable for gout patients. Boil soup to keep healthy Cantonese people!