To make a simple yet delicious soup, there is nothing better than what Cantonese people do in daily life: boil the soup.

Cantonese people’s pursuit of soup is never-ending.

Three meals a day must have at least one soup to satisfy the needs of the mouth and stomach.

The origin of boiling soup is unknown.

The method of boiling soup is simple yet delicious.

And boiling soup is not a home-cooked dish that can be made casually. There are many mysteries in it.

Now, let’s follow Lao Zheng to explore the mystery of boiling soup.

The combination and proportion of boiling soup. The soup must be cooked well. Not only the soup must be delicious, but also the ingredients in the soup must be delicious.

To achieve such an effect, you must first adjust the mix and proportion of ingredients.

Ingredient combination: The ingredients for boiling soup are preferably a combination of meat and vegetables.

The sweet and fresh taste of the meat is first dissolved in the water; the sweet taste of the vegetarian dishes is blended with the broth later.

The clear soup is watery and no one likes to drink it.

The taste of the soup depends on the combination of ingredients.

In the picture above, if we use tea tree mushrooms alone to boil the soup, we will only get the delicious taste of the mushrooms.

If the soup is boiled with meat alone, it will only taste sweet from the meat.

And if the two appear in the soup at the same time, they will have a fresh and sweet taste.

This combination is the secret of piping hot.

And some friends will ask: There are only vegetarian dishes at home and no meat, so how should we mix them?

It doesn't matter, there is no meat, just eggs.

Egg drop and loofah soup, egg drop and green vegetable soup, egg drop and bean sprout soup, seaweed and egg drop soup, etc. These are all classic soups that are well-known.

The proportion of ingredients: When boiling soup, the proportion of ingredients is also the key to making a good pot of soup.

When we talked about stewing soup in the past, we often talked about the proportion of water added to the stewing soup, which is enough to slightly cover the ingredients.

But boiling soup is different, you need to add more water.

The ratio of ingredients to boiling soup to water is more than 1:2.

In other words, the ratio of the soup to water after cooking: there is 1 part of ingredients in the soup, and at least 2 parts of soup.

If the proportion of ingredients in the soup is not coordinated enough, the soup will not taste good.

We can imagine: the ratio of one part soup to one ingredient is like cooking a bowl of noodle soup.

When boiling soup, is it to eat the ingredients in the soup or to drink the soup?

Therefore, when we make boiling soup, we must pay attention to the proportion of ingredients.

Don’t be greedy for too many ingredients, just enough.

The seasoning of the boiling soup controls the boiling soup and pursues a light taste.

When some friends are making soup, they pursue a stronger taste. They put a lot of chicken essence, MSG and other seasonings, and even five-spice powder is added to the soup as an ingredient. The result is a pot of thick seasoning.

Soup.

If you want to pursue a lighter taste, you can still make delicious soup by making soup at home without using too complicated ingredients.

① Seasonings suitable for boiling soup. For boiling soup with a light taste, you only need: peanut oil, salt, light soy sauce and pepper.

Everyone knows that oil, salt and pepper are used as seasonings for boiling soup.

Many friends don’t understand light soy sauce as a seasoning for boiling soup.

In fact, light soy sauce is a very wonderful ingredient and plays a very important role in the kitchen.

Especially when adjusting the meat filling, adding a little light soy sauce can bring out the sweet and fresh taste of the meat.

When frying meat, add a little light soy sauce before cooking to create a caramel aroma.

When boiling soup, cooking meat porridge, soup noodles and soup noodles, add a little before cooking to increase the sweetness and freshness.

But remember: just a little goes a long way.

② How to use seasonings How to use seasonings is also important when boiling soup.

Before boiling the soup, there are ingredients that need to be fried first, so don’t add oil later.

After frying with the ingredients, the structure of the oil has changed, and it can blend well with the soup without causing a greasy feeling.

If there is a lot of floating oil, you can skim it off with a spoon, leaving only a little bit of oil. This will make the soup less greasy.

If meat filling is used in the ingredients, you can add a little peanut oil when mincing the meat filling. This can make the meat filling smoother.

When the meat filling is cooked in water, oily flowers will appear on the surface. These oily flowers are not greasy and can be ignored.

Salt can be added to the soup just before the soup is finished, stir evenly and turn off the heat.

For light soy sauce, just add a little while turning off the heat.

Don't add too much light soy sauce, otherwise it will turn into soy sauce soup. Just a little bit is enough.

Pepper should be sprinkled on the soup after adding the light soy sauce, and then stir evenly with a spoon.

Pepper cannot be boiled with soup. If the temperature is too high and the cooking time is too long, the pepper will not be fragrant or spicy. (As for the pepper problem, there is a very interesting phenomenon: there are vendors selling pepper in the vegetable market.

, can grind pepper into powder for customers. The pepper I tried before selling was very spicy and fragrant. After the grinding machine runs at high speed, it generates heat and the pepper is not spicy or fragrant).

Ingredient control for boiling soup I talked about seasonings before, now let’s talk about ingredients.

In this article, seasoning refers to condiments.

What are the ingredients?

Ingredients refer to garlic, ginger slices, chopped green onion, coriander and other flavor-enhancing ingredients.

①What soups are suitable for various ingredients? Different ingredients have different uses.

When used in different soups, the ingredients must be strictly distinguished.

Some friends like to add ginger when it is boiling hot, and some like to add garlic.

Although tastes vary from person to person, the combination of ingredients is not as simple as personal taste.

Ginger is a very suitable ingredient when making fish head soup or crucian carp soup.

If you replace ginger with garlic, it will not be so harmonious.