Five kinds of "soups" that Cantonese people often stew in spring.
First: Qingbuliang Decoction
This kind of Qingbuliang soup is a traditional soup that Cantonese people have been drinking since childhood. There are several kinds of medicinal materials in it, which are very nourishing to the body. You can drink it often in spring!
Ingredients: Qing Bu grain bag (prepared by grain and oil store), bones, red dates and medlar.
Step 1: Clean the cold bag and put it in a bowl for later use.
Step 2: blanch the pig bones,
Step 3: Put Qingbuliang and pork bones into a pot, bring them to a boil, simmer for 30 minutes, and finally sprinkle with Lycium barbarum for 5 minutes.
The second course: bitter gourd and soybean soup
The weather in Guangdong is changeable in spring, and many people get angry easily. During this time, as long as someone at home is angry, there will be this bitter gourd and soybean soup on the table!
Ingredients: bitter gourd, soybean and bone.
Step 1: Soak soybeans one night in advance.
Step 2: Cut the bitter gourd to remove seeds and cut it into pieces for later use. Try to clean up the pulp inside the bitter gourd, so that the bitterness will be reduced.
Step 3: blanch the bones to remove blood, put them in a pot, add bitter gourd and soybeans, boil them on high fire and stew them on low fire for about 30 minutes.
The third way: fish glue and jujube soup
This fish glue jujube soup is very nourishing in this period, especially suitable for girls to drink. This soup can be stewed and drunk often, which is very good for your health. Drink more, and your complexion will be rosy!
Ingredients: fish glue, lean meat (ribs are also acceptable), red dates and medlar.
Step 1: soak the fish glue in advance, or clean it directly like me and put it in the stew pot.
Step 2: put all the ingredients in a saucepan and stew for 2-3 hours!
Number four: Stewed pigeon soup
There are elders or children at home, which is also the time when Cantonese people feel that their bodies need nourishing. So this pigeon soup is often stewed in spring, nourishing the body and supplementing nutrition!
Ingredients: pigeon, medlar, red dates, pig's trotters, mushrooms, fungus and ginger slices.
Step 1: After the pigeons are cleaned, put them in a pot and blanch their blood.
Step 2: Add pigeons, ginger slices, red dates, medlar and tendon meat into the saucepan, boil over high fire and simmer for 30 minutes.
Step 3: Add the soaked mushrooms and fungus, and continue stewing for 20 minutes. It tastes great!
The fifth way: winter melon and barley bone soup
There is a lot of rain in spring during this time, and the humidity in the air is also very high. During this time, Cantonese people often stew some glutinous rice soup, which can moisten the lungs and eliminate dampness. Winter melon is very simple to stew, and its nutrition is particularly good!
Ingredients: white gourd, coix seed, ribs
Step 1: Cut the wax gourd into small pieces for later use, and blanch the ribs for later use.
Step 2: Stir-fry the Coix lacryma-jobi in the pot until it is slightly yellow, so that the fried Coix lacryma-jobi is more fragrant and tastes better.
Step 3: put the wax gourd, coix seed and ribs in a pot and stew for 30 minutes (stew for 2-3 hours).