Practice:
1, clean the bones and use them after boiling in cold water; Clean the skin of Sydney with salt, and cut it to remove the heart and core. Directly under the pot; Soak Abrus cantoniensis and rinse; Rinse Smilax glabra; Soak beans for half an hour.
2. After handling the ingredients, put all the ingredients in the pot, add enough water, turn the fire to a small fire and simmer for one and a half to two hours, add the right amount of salt, eat slag and drink soup.
What soup do Cantonese people boil to get rid of damp heat: Huai Shan Yi Mi Zhu Gu Qushi Soup Material: about 500 grams of pig bone, about 250 grams of Huai Shan, a handful of barley, a handful of red beans, a handful of Gordon Euryale, a small handful of mung beans, about 20 poria cocos, a small piece of dried tangerine peel, 3 pieces of ginger, and a little cooking wine.
Practice:
1, the pig bone is boiled in cold water, the blood foam of the pig bone is boiled out, and it is taken out and washed with water for later use; Peel yam and soak it in clear water, otherwise it will turn black.
2. Take a clean pot, put a little oil in the pot, stir-fry the ginger slices in the pot, then pour the pork bones together and stir-fry, add some cooking wine after stir-frying, then fill it with water and boil it. After the soup is boiled, turn to low heat and continue cooking for 5 ~10 minutes, until the bone soup turns white.
3. Take another soup pot, put Coicis Semen, Semen Phaseoli, Euryale ferox, Mung Bean, Poria, and Pericarpium Citri Tangerinae into the soup pot, add a little water, and cook the beans for a while (don't put them in yet).
4. Pour the boiled pork bone soup into the soup pot together, and turn the fire to a slow fire. At this time, if you feel that there is not enough water, you should add boiling water in time, not cold water.
5. After about 40 minutes, put the yam into the soup pot, bring it to a boil with high fire, and then turn to low fire to continue the pot. The whole process of soup pot takes one and a half to two hours.
Tips:
1, if the soup is bitter, it is because there is too much dried tangerine peel, and a small piece of dried tangerine peel is enough.
2. Stir-fry the pig bones to chill out and help the bone soup to cook milky white.
3, beans can be boiled for a while, or soaked for an hour or two in advance, so that beans can be integrated into the soup as soon as possible.
4. After the soup is cooked, it is recommended to put it in a bowl and add salt to taste. For health, it is not recommended to add salt to taste the whole soup. If the whole soup can't be finished with salt for one meal, the next meal will lead to the increase of salt in the soup and the formation of nitrite. If people can drink it after one more time, they can add salt to the whole pot.
What soup does Guangdong people boil to get rid of damp heat: kelp and eyebrow beans and pig bone soup material: one catty of pig bone, two handfuls of eyebrow beans, a proper amount of dried kelp, one carrot, two small pieces of dried tangerine peel and three pieces of ginger.
Practice:
1, soak dried kelp in advance; Peel carrots and cut into pieces; Wash the pig bones with flying water for use (it takes cold water to boil the dirty blood of the bones).
2, add a few slices of ginger to less oil, pour the pig bones into the stir fry, adjust the low heat, try to make the pig bones stir fry in the oil a few times, stir fry until it feels dry, add a little cooking wine, and immediately fill it with water.
4. After boiling, there is a light white color. Adjust the medium heat to continue cooking for 5 ~10 minutes before you can see the milky white pig bone soup.
5. Use the time to cook bone soup, take another soup pot, add eyebrow beans, kelp and dried tangerine peel to the soup pot, add about 1 liter of water, and boil and turn down the fire for later use. The white bone soup is almost cooked, and the floating oil on the side can be fished out with a spoon or a filter spoon in advance and dumped.
6. Pour the cooked bone soup into another soup pot, boil it again, and there will be white bubbles and oil slick around it. Take it out with a spoon and pour it out. Turn down the heat and simmer for1.5 ~ 2 hours.
What kind of soup does Cantonese stew to damp heat: winter melon and pig bone soup material: appropriate amount of winter melon, appropriate amount of pig bone, appropriate amount of coix seed, a handful of red beans, a handful of poria cocos, a small piece of dried tangerine peel and dates, two pieces of ginger and a few pieces of Euryale ferox.
Practice:
1, pig bones washed and set aside; Peel the wax gourd and cut it into pieces for use.
2, add a little oil to the pot, add ginger slices to stir the pork bones, stir fry a few times, stir fry until the pork bones suck up the oil, add wine, and immediately add clear water or boiling water. Boil and turn down the fire to continue to cook white bone soup.
3. While cooking bone soup, take another soup pot, add Coicis Semen, Semen Phaseoli, Poria, Euryale euryales and candied dates to the soup pot, add a little water, and cook these ingredients first. Turn the heat on and off, let it cook slowly first, and then add the white bone soup when it is cooked later.
4, about 10 minutes or so, the bone soup will be boiled into white, add it to another soup pot, boil it for about an hour, then add the wax gourd and continue to simmer for an hour.
What soup does Cantonese people boil to get rid of damp heat: Poria Poria Pig Bone Soup Material: Poria Poria 60g, pig bone 600g, ginger slices, salt, dried tangerine peel, adzuki beans and coix seed.
Practice:
1, wash pig bones, blanch with ginger slices in cold water, and wash with clear water for later use; Wash Smilax glabra and set aside; Wash Coicis Semen, Semen Phaseoli, Pericarpium Citri Tangerinae and Fructus Jujubae with clear water.
2. Put about 1.5L of water in the casserole at one time, put all the ingredients in it, simmer for about two hours, add salt to taste, and eat soup with meat.