Winter, Guangdong people like to use it to make soup, and carrots with the taste of sweet and fire
I heard that, pay attention to the "Black Cat's Kitchen" people, how to eat will not be fat!
Guangdong has not had much rain since the beginning of winter, so this year's winter is particularly dry. To cope with the dryness of winter, honey water is usually taken with warm water, which can also alleviate the dry skin phenomenon brought about by the climate. Cantonese people are particularly fond of soup, the daily dinner table, either a pot of old fire soup or a bowl of simple and quick cooking soup, either way, the ingredients are matched with the winter climate.
In the winter time, the local carrots are particularly sweet, and the size is also relatively small, there is also a large number of clear and moist horseshoes on the market, these are the Guangdong masters and nurses to make soup the most favorite and most commonly used ingredients, in addition to bamboo cane, thatched root, etc., have a clear and moist effect. Now the end of the busy work, many people also have to stay up late to work overtime, this time if you can drink a bowl of "mom brand old fire soup", is more than appropriate.
The soup I have a trick to deal with the dry weather, what soup with what ingredients, today I share my recent family often drink this soup, winter time, it is a large number of listed time, especially the powder sticky sweet.
This is the main character of the old fire soup today - kudzu. Kudzu grows in the mountains or some hillside wasteland, wet mud, is the root part of the kudzu plant, the shape of the thicker. It is usually dug in the fall and winter. Kudzu is rich in starch, and old people say that kudzu has the effect of clearing heat, generating fluids, reducing fever and lowering blood pressure. Kudzu has a yellowish-brown skin, and the size of the kudzu on the market varies. Those that are too big can be cut into 2-3 batches for soup, and kept in the refrigerator/cool and ventilated place. In Guangdong market, you can buy as many as you want and cut them up as much as you want, it's very convenient. The kudzu I picked here is quite big, and it's too much to make soup at one time, so I only cut it in half. And the most with the kudzu ingredients are not carrots, horseshoes, these seasonal fruits and vegetables, a look at this pot of old Cantonese people like the old fire soup it.
Pink kudzu, carrots, horseshoes and pork bone soup
Ingredients: 500 grams of kudzu, 1 carrot, 400 grams of pork shinbone, 2 jujubes, a little salt.
Specific steps:
1. Prepare the ingredients, soup I prefer to use pork shinbone, is the spine and neck neck connected to the place, the meat distribution is uniform, and there is not too much fat, will not be too greasy, and the meat is also more tender.
2. After peeling the skin off the kudzu, cut it into hobnailed pieces, peel the carrots and cut them into hobnailed pieces as well.
3. Add water to the soup pot, boil the pork shinbone and put it into the soup pot, and at the same time, cut the kudzu and carrots into cubes and put them into the honey dates together.
4. Bring the pot to a boil, skim off the foam with a spoon, and then reduce the heat to a simmer for 40-50 minutes.
5. Boil to the end, the kudzu soup becomes light white, turn up the heat and add the right amount of salt to seasoning can turn off the fire.
The kudzu after a long time after simmering, starch will be released, carrots and jujubes have a sweet flavor, so this soup is very suitable for people who stay up late on the fire to drink more yo!
Tips:
The kudzu also has a laxative effect, and all the bones and meat used to make the soup should be boiled in the first step to remove the blood and impurities, so as to make the soup drinkable and not muddy
The kudzu also has a laxative effect, so as to make the soup drinkable and not muddy.