First of all, the choice of ingredients
Say what? A clever woman can't cook without rice? If you want to cook well and the soup is delicious, the ingredients must play a decisive role. One of the reasons why Cantonese soup is so delicious is that they are particularly good at choosing ingredients. Cantonese people pay attention to seven parts of meat and three parts of bones when cooking soup, which is a necessary ingredient for cooking soup: meat and bones are definitely indispensable. The main function of meat bones is to improve the delicacy of soup and make it more fragrant and nutritious. At the same time, the treatment of bones and meat is also very particular. First, cook bones and meat with ginger, salt and onion in cold water, wait for gray foam to appear on the water surface, and then pick up the meat and bones for cleaning. The purpose of this is to clean the dirt on the surface and remove the fishy smell.
Second, the mastery of the temperature.
It is said that different people will have different tastes when cooking the same dish, and so will Cantonese soup. Not only should we pay attention to the choice of ingredients, but also the mastery of the heat is one of the important reasons why the soup tastes good. Do Cantonese make soup? Three stews and four stews? The explanation is that the soup should be boiled for three hours and then steamed for four hours, so that the soup tastes more mellow and smells better. Finally, when the pot is cooked, they will add some ingredients they like.
Generally speaking, if you want to make your soup more delicious, you must check every level when cooking the soup, and be very careful at every step, so that the soup will be more delicious.