In my house, every weekend or in the cold winter, there will be a bowl of hot Cantonese soup on the dining table.

These traditional home cooking methods not only bring delicious food, but also inherit the warmth and care of the family.

With full memories, let me share with you some common home cooking methods of Cantonese soup in my family.

1. Slow-cooking casserole method:

In my family, the slow-cooking casserole method is a traditional cooking method for making Cantonese soup, which makes me deeply appreciate its unique charm.

I remember when I was a child, whenever the weather turned cold or my family members needed to take care of themselves, my mother would always prepare various ingredients early, then put them into a large casserole and lightly cover the pot. , began the long slow stewing process.

On one of these occasions, I particularly remember the winter melon and pork ribs soup that my mother made for us.

She selected fresh winter melon, lean meat and pork bones, then put them into a casserole, and then added some Chinese herbs such as yam and wolfberry to enhance the nourishing effect of the soup.

Next, she chose an appropriate heat, placed the casserole on the stove, and gently turned it to low heat. The whole home was soon filled with a rich aroma, making people salivate.

The entire stewing process is very patient and can take several hours or even a whole day.

My mother will check the status of the soup from time to time to ensure that the heat is moderate, the soup is slowly concentrated, and the nutrients of the ingredients are fully released.

Finally, when the casserole was opened, a delicious aroma came out, the soup was clear and translucent, and the ingredients were fresh and delicious.

It is this slow stewing process that makes the taste of Cantonese soup deep and rich, and the nutrients in the soup are also preserved to the greatest extent.

This way of cooking is not just a technique, but also a respect for the ingredients and a true love for food.

Every time I taste this delicious Cantonese soup, I feel the love and care of my family, and it also makes me cherish the warmth of home even more.

2. Soup stove:

That time, my family and I prepared a pot of nourishing pigeon soup.

We chose fresh pigeons, scallops and mushrooms as the main ingredients, and then put them into the soup pot.

At the bottom of the soup cooker, we put some nourishing Chinese herbs, such as Codonopsis pilosula and wolfberry, to enhance the medicinal effect of the soup.

Next, we adjust the soup stove to the appropriate heat and cover the stove lid.

Under the gentle flame, the ingredients in the soup pot began to gradually release an alluring aroma, permeating the entire kitchen.

This process requires waiting patiently, allowing the essence of the ingredients to slowly soak into the soup.

A few hours later, when we turned on the soup cooker, a rich aroma hit our nostrils. The soup is clear and translucent, the ingredients are fresh and delicious, and the nourishing ingredients of Chinese herbal medicine are fully released.

This delicious pot of pigeon soup not only nourishes the body, but also shows respect for the ingredients and love for food.

The unique feature of the soup cooker is its constant temperature and continuous heating, allowing the ingredients to slowly release the most delicious flavor.

This method not only retains the nutrition of the ingredients, but also makes the soup richer and more delicious.

Through this personal experience, I deeply understand the important role of the soup stove in making Cantonese soup. It allows us to cook with heart, use time to taste, and finally taste a bowl of delicious and nutritious soup. delicious soup.

3. Double-pot stew method:

Once, my family and I prepared a pot of nourishing scallop fish maw soup using the double-pot stew method.

First of all, we selected fresh scallops and fish maw as the main ingredients. These ingredients have excellent nutritional and health effects.

Then, we prepared two saucepans of different sizes, a large pot and a small pot.

We first put an appropriate amount of water in a large pot, then put the scallops and fish maw into it and simmer over a slow fire.

In another small pot, we stew some nourishing Chinese herbs, such as wolfberry, Codonopsis pilosula, etc.

As time goes by, the soup in the big pot gradually condenses, the essence of the ingredients gradually dissolves into the soup, and the herbal soup in the small pot also becomes fragrant.

Next, we pour the herbal soup from the small pot into the large pot, combining the two into one.

This step is the key to the double-pot stew method. It fully integrates the nourishing ingredients of the herbal soup with the main soup to achieve the purpose of nourishing the body.

Then we continue to simmer over low heat until the soup is rich and translucent and the ingredients are tender and delicious.

4. Stew pot cooking method:

First, I clean the pigeons and blanch them in boiling water to remove the blood. Then, I put the pigeons and Chinese herbs into the stew pot, gently poured in an appropriate amount of water, and closed the lid of the pot.

I deliberately chose to simmer slowly to allow the ingredients to gradually blend under the gentle heat.

During the stewing process, I smelled the strong aroma of herbs, which is one of the characteristics of the stew pot cooking method.

Although it takes a little longer, this is the secret to making the soup rich and delicious.

While I was waiting, a warm atmosphere filled the house, as if I could smell the soup my grandma made when she was a child.

Finally, when I opened the lid of the stew pot, a mellow aroma hit my nose. The soup is clear and translucent, the pigeon meat is tender and smooth, and the nourishing effect of herbs is fully integrated into it. My family members were full of praise after tasting it. They all praised this pigeon soup for being delicious and nourishing for the body.

Beibei has something to say:

In my family, these traditional Cantonese soup cooking methods are not only a cooking skill, but also a kind of family emotion and memory.

Through these methods, we not only enjoyed delicious food, but also felt the love and care of our families.

Every bowl of hot Cantonese soup carries the warmth of family, making me feel the taste of home all the time