1. Fish soup can't be boiled with water, but you should fry the fish on both sides with oil first, so that the fish skin will not be fragile and rotten, and it won't smell fishy.

2. Cold water is better. Boiling water will make protein solidify quickly, so it is not easy to taste. What pot should I use for soup? It is advisable to choose a fine casserole for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The pottery pot with white inner wall is very easy to use. Why is the meat after the soup very firewood? After the lean meat is boiled in soup, the meat quality is rough. You can choose semi-fat and semi-lean meat, but the lean meat of the pig's front foot is still tender and edible after stewing for many hours.

3. Only when oil and water are fully mixed can milk be produced. When making broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then change it to high fire. When cooking fish soup, you should first fry it thoroughly in oil, then add boiling water and use high fire. Also note that the water should be added at one time, and then replenished in the middle, and the soup will drain.

Most northerners think that spices should be added to soup, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine, etc. In fact, from the experience of Cantonese soup, it is unnecessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be added last, because it can solidify protein and hinder the diffusion of umami ingredients.

5. The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced, but the nutrition will be destroyed. Generally, fish soup 1 hour, chicken soup and sparerib soup are enough for about 3 hours.

What materials do Cantonese people usually use to make soup?

1 1 tips on how to cook soup in Guangdong: Guangdong's soup pays attention to the old fire. It pays attention to the original flavor, and cooks a pot of soup. Except for the basic materials, it only adds salt, and sometimes adds ginger to remove the fishy smell. Soups in other places add this and that, which simply loses the taste of the original soup.

Soup should be delicious. First, the ingredients must be fresh, and the soup should be soaked in water first. Second, the Cantonese soup should take a long time, and no water can be added in the middle. You can cook it slowly to make a soup with old fire. 1. It is not suitable to use soup for tonic when you are concerned, and even the gentle American ginseng is best not to take it, because it is easy to aggravate the symptoms of cold. 2. These soups with dietotherapy function need to be drunk often to be effective, 2-3 times a week is appropriate. 3. You can also choose a mild soup according to your physical condition. For example, if your body is full of internal heat, you can choose foods such as mung beans, kelp, wax gourd, lotus seeds, etc. If your body is too cold, you should choose ginseng as the soup. 4. When cooking soup in Cantonese style, the fire should not be too large, and the temperature should be based on the boiling degree of the soup. If the soup is boiled, the protein molecules in the meat will be destroyed.

5. You can't open the pot cover or add water in the middle of slow fire, because the meat being heated shrinks when it is cold, and the protein is not easy to dissolve, so the soup loses its original fresh flavor or it will affect the taste of the soup.

6. When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water. This process is called "out of water" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.

7. The skill of stewing fish soup is to fry the fish on both sides with oil first, and the fish skin will not be fragile and rotten, and it will not smell fishy. 8. It's better to cook soup in cold water, because hot water will make protein solidify quickly, and it's not easy to release umami flavor. 9. Avoid adding too many seasonings such as onion, ginger, cooking wine, etc. when cooking soup, so as not to affect the original flavor of the soup itself, and avoid putting salt too early, because putting salt early can make the protein in the meat solidify and not dissolve easily, making the soup dark, with insufficient concentration and unattractive appearance. 10. It is advisable to choose a casserole with fine texture for soup cooking. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The earthenware pot with white inner wall is very easy to use. The newly bought casserole is used to cook porridge for the first time or the bottom of the pot is oiled for a day and then washed and boiled again. It is not used to make soup until the boiling procedure is completed. 1 1. The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced, but the nutrition will be destroyed. Generally, fish soup 1 hour, chicken soup and sparerib soup are enough for about 3 hours, so it is not necessary to cook for as long as possible. In addition, attention should be paid to cooking soup in Guangdong: If you want to cook a pot of delicious soup at home and let your family enjoy the delicious food and happiness, you should also pay attention to the following matters. Material selection: It is best to choose ginseng, angelica, medlar, astragalus, yam, lily and lotus seeds that are recognized by the people without any side effects when selecting Chinese medicine materials. In addition, you can choose a mild soup according to your physical condition. If the body is full of internal heat, you can choose Chinese herbal medicines such as mung beans, kelp, wax gourd and lotus seeds. If the body is too cold, then you should choose ginseng as the soup. Water temperature: When the meat is cooked in cold water, the protein on the outer layer of the meat will not solidify immediately, and the protein on the inner and outer layers can be fully dissolved into the soup, so that the soup tastes delicious. Discharging: blanch the meat first, remove the residual blood in the meat, and ensure that the soup is color. The whole chicken should be stewed to ensure that the meat quality of the chicken is fine and not rough after the soup is cooked. In addition, don't put salt too early, salt will make the water contained in the meat run out quickly, and it will also accelerate the solidification of protein and affect the umami taste of the soup. Temperature: Don't overdo the fire, and the temperature shall be subject to the boiling degree of the soup. After boiling, simmer slowly, which usually takes about three hours. Because ginseng contains a kind of ginseng glycoside, if it is cooked for too long, it will decompose and lose its nutritional value, so the best time to boil ginseng soup is about 40 minutes. Treatment of cooked meat: No matter how long it takes to cook the soup, the nutrition of meat can't be completely dissolved in the soup, so you should eat a proper amount of meat after drinking the soup. Cantonese people usually choose medicinal materials according to their family's physique and season! For example, in spring, longan meat, yam and other stomach-warming herbs are generally used; It is hot in Guangdong in summer, and it is commonly used in coix seed, red dates, red beans, adenophora adenophora and Polygonatum odoratum. In autumn, lotus seeds, lilies and wolfberry are used to stew more tonics; In winter, you can also refer to spring and autumn. In fact, the key depends on the stew you mix, as well as people's physical condition. You can read more about this information on weekdays, because there is a lot of knowledge hidden here, which is not clear in a few words.

Smilax glabra, red dates, codonopsis pilosula, Adenophora adenophora, Polygonatum odoratum and candied dates.

Cantonese people are very particular about making soup, and they are also more scientific. ......

Why do Cantonese people have the tradition of "making soup" and why do Cantonese people like making soup so much?

We Cantonese like to drink soup, which has a considerable relationship with the humid and hot regional climate in Guangdong. When friends meet, do they usually say that they drank today? Trend is on the one hand, and the real effect of soup is probably the most critical.

The nourishing state of the old fire soup is directly proportional to the soup material and climate. For example, in Beijing, when the sandstorm rages and the moisture in the air is almost dried, you should choose "stewed pork lungs with dried vegetables" and "stewed pork ribs with snow ear papaya" to moisten the lungs, relieve thirst and supplement both qi and blood; If your body is full of anger, you can try sweet and cool soup materials, such as "chicken bone grass with old chicken" and "cold melon with red beans with keel"; If your body is too cold, you should choose some hot soups, such as "stewed duck with fresh ginseng" and "stewed pigeon with cordyceps sinensis", but remember that cordyceps sinensis, ginseng and American ginseng are not suitable for soup in summer, even in autumn and winter, these soups with nourishing and aphrodisiac should be cautious, especially for the elderly and children. From a purely cosmetic point of view, the choice is mostly in stews, such as "stewed lotus seeds with longan and red dates", "stewed bird's nest with ginseng and snow ear" and "stewed lily with tremella almond" and so on.

It is advisable to choose a casserole with delicate texture for soup. Now it is more fashionable to use a crock pot, and as for the stew, it is natural to choose a stew. Compared with the soup, the stew is more grand. The so-called three-pot and four-stew is the reason. That is to say, the soup usually takes three hours, and the stew takes at least four hours.

In operation, making soup is actually very simple. As long as the raw materials are reasonably matched, put the raw materials into the pot, and then simmer slowly after boiling. The heat is controlled by the soup, and the rest is a matter of time.

Why do Cantonese people have a tradition of making soup?

Everything is harmonic, (hot, cold, bitter, or sweet)

As long as the function of soup is to reconcile, it is now the balance theory.

The nature and taste of things want to be reconciled with each other, and decoction is one of them. If it is well reconciled, it can nourish the five internal organs and cure diseases. What is commonly used in traditional Chinese medicine is to prescribe several kinds of traditional Chinese medicines to cook soup together, which is called recipe science in pharmacy, such as Lizhong decoction.

Everything has a good side and a bad side. If it is not well blended, it will hurt your health. Now, the family cooks soup, with a handful of astragalus in one hand and red dates in the other, thinking that this is a common tonic. In fact, it is an ignorant and unintentional injury. Children, in particular, tend to be precocious and quick-tempered.

At the same time, don't think that Chinese medicine can harm food, otherwise, medicine and food should be properly matched in order to be healthy.

The ancients said, "Parents don't know whether medicine is unkind or children don't know whether medicine is unfilial. Buying some food for parents and cooking for children all need some knowledge. Don't just play with your mobile phone, which one is not a baby. Books are the ladder of human progress. Read more. Adopt yo

Does anyone know how Cantonese people make soup?

Cantonese people are the best eaters, especially when cooking soup, which is perfect.

The reason why Cantonese people like to drink soup is related to the local climate, which belongs to hot and humid weather. Guangdong people believe that the soup has the effects of clearing away heat, nourishing and beautifying, so the content of Guangdong soup is very rich.

There is a reason why Cantonese people pay attention to drinking soup before meals, because drinking soup before meals helps to dilute and stir food, which is beneficial to the digestion and absorption of food in the gastrointestinal tract, reducing the * * * on the gastrointestinal tract and reducing the incidence of gastrointestinal tumors.

Therefore, Cantonese people usually drink a cup of old fire soup before meals! ~

In fact, Guangdong's soup pays great attention to the collocation of ingredients. This soup is not only delicious, but also nutritious, and the human body can get many benefits from various soups!

Speaking of soup, I pay attention to the matching of ingredients, the container of soup and the temperature of stew, but it is also very simple. The simplicity lies in the original flavor, without any seasoning except salt! ! !

I have been in Guangdong for a long time, and people in Guangdong have the habit of making soup in the afternoon. Usually, after dinner at noon, I put the ingredients in a casserole (it must be a casserole), boil it over medium heat and slow down!

All soups are the same, only in the method! ~

Below I will introduce you to several typical soups that Cantonese people often drink and how to make them!

Stewed lean meat with clear tonic and cold sauce

Production technology gallbladder 1. Qingbuliang (available in Chinese medicine shops) is washed.

2. Wash the original piece of lean meat.

3. When the water in the pot boils, put down all the ingredients and cook for 3 hours, and season with salt and a little light soy sauce.

Recipe phase grams

Pork (lean): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium phase grams in foreign medical circles. The optimum ratio of calcium to phosphorus is between1:1and1:1.5, and the absorption is promoted mutually at this time.

Candied dates: Jujube should not be eaten with shrimp skin, onion, eel, seafood, animal liver, cucumber and radish.

Tea tree mushroom sparerib soup

Function: Reduce fat, clear stomach and intestines, and have slimming effect.

Ingredients: 50 grams of Agrocybe aegerita (dried Agrocybe aegerita, available in southern stores and large supermarkets), cut into small pieces and rinse slightly (do not soak). 200 grams of ribs, cut into small pieces, with red dates 10, a candied date and a piece of ginger.

Practice: The same as above, when the water in the pot is boiled, put all the materials into boiling water, fire for 15 minutes, and then medium fire for 30 minutes.

Tip: If you don't eat meat, don't put ribs. Because there are mushrooms, the soup is quite delicious.

Soybean pork knuckle soup

Ingredients: 750g trotters, 0/50g soybean/kloc.

Seasoning: Shaoxing wine10g, onion10g, ginger 5g, refined salt 4g and monosodium glutamate 2g.

Practice: ① Wash the trotters with boiling water, scrape off the old skin, add water to boil, and skim off the floating foam.

(2) Add Shaoxing wine, shallots and soybeans soaked in clear water for 1 hour, medium fire for 35 minutes, add salt and monosodium glutamate to taste, and then high fire for 15 minutes.

Features:

High protein in trotters and high calcium in soybeans are simple and nutritious, and are suitable for nourishing in autumn and winter.

Zi nan Zao squab soup

Ingredients: 50g of Fructus Lycii, 0/0 piece of Zizyphus jujuba/kloc, 0/piece of squab/kloc, and 0/piece of ginger/kloc.

Production: clean squab, remove hair and internal organs, and boil for 5 minutes. Wash Fructus Lycii, Fructus Jujubae and Rhizoma Zingiberis Recens; Peel ginger and cut into 1 slice. Add clear water to the earthenware pot, boil it with strong fire until the water boils, add the above materials, continue to cook for 3 hours with medium fire, add a little salt to taste, and serve. Efficacy: strengthen the spleen and stomach, make up for fatigue, and feel at ease.

Beauty lose weight chicken soup

People with pale face, dry skin and rough skin should drink it the most.

Efficacy: clearing lung-heat, resolving phlegm, invigorating spleen, removing edema and nourishing blood, suitable for obese people with anemia, edema, excessive phlegm and pale face.

Ingredients: 1.5 Jin of melon with skin, 1 chicken, 4 liang of lean pork, 10 mushrooms (mushrooms), 15 red dates, 2 slices of ginger, and appropriate amount of salt.

Practice: (1) Clean the lean meat of chicken and pig, slice it and fly it.

(2) The mushrooms are pedicled and soaked in water for three hours or one night (don't pour out the mushroom water).

(3) The red dates are pitted for later use.

(4) Cut the wax gourd into pieces.

(5) Boil the water, add chicken, lean meat, red dates, shiitake mushrooms, shiitake mushroom water and ginger, cook for 10 minutes with strong fire, then cook for 2 hours with slow fire, then add wax gourd and peel pieces for 30 minutes, and season with salt.

Fresh mushroom bean curd soup

People who are hot and dry, have red teeth and high blood pressure should drink it most.

Efficacy: clearing away heat and toxic materials, reducing blood fat, moistening skin and lowering blood pressure.

Ingredients: half a catty of fresh mushrooms, two pieces of tofu, six liang of lean pork, a slice of ginger, salt or. ......

What herbs do Cantonese people usually use to make soup?

Cantonese people usually choose medicinal materials according to their family's physique and season! For example, in spring, longan meat, yam and other stomach-warming herbs are generally used; It is hot in Guangdong in summer, and it is commonly used in coix seed, red dates, red beans, adenophora adenophora and Polygonatum odoratum. In autumn, lotus seeds, lilies and wolfberry are used to stew more tonics; In winter, you can also refer to spring and autumn. In fact, the key depends on the stew you mix, as well as people's physical condition. You can read more about this information on weekdays, because there is a lot of knowledge hidden here, which is not clear in a few words.

Why do Cantonese people like making soup so much?

The weather in Guangdong is hot. In the past, farmers were prone to sweat and lose electrolytes when working, which was manifested as hot air or moisture. Cooking soup can break down food into small molecules, which are easier to absorb and replenish electrolytes faster.

This is the experience of ancient people.

Why do Cantonese people like to put a lot of soup ingredients in soup?

Cantonese people drink soup as a kind of enjoyment, keeping in good health and nourishing the stomach with soup. They can make soup according to the efficacy of various ingredients, which is a way of life. There are some soup packages in the supermarket, and now they are ready. You can try them. I especially like to cook black-bone chicken Agrocybe aegerita soup to strengthen the spleen and nourish the stomach, and it is particularly easy. Just prepare the ingredients and put them into the pot together. I will introduce them to you.

5 grams of Agrocybe aegerita, 5 grams of Lentinus edodes, 5 grams of Prunus mume 10, 5 grams of lotus seeds 10, and 5 grams of solid fruit. It is more convenient to directly choose Zhenqidao Hong Kong-style soup of Agrocybe aegerita, Lentinus edodes and lotus seeds. After preparation, the Lentinus edodes should be soaked in warm water first, and other materials should be washed clean. In the supermarket, 500 grams of black-bone chicken should be bought, blanched and put into the pot for ingredients.

It is said on the Internet that it has these effects. Anti-aging has the effects of tonifying kidney and nourishing yin, strengthening spleen and stomach, improving human immunity and strengthening human disease prevention ability. Regular eating can play a role in anti-aging and beauty. Personally, I think this soup is delicious and the meat of black-bone chicken is tender, which is my work after a week.

Why do Cantonese people love making soup so much?

Cantonese people are so fond of making soup because they think that drinking soup has many benefits, and soup is the best health care product.

A good way to keep in good health is to make soup with water as the main ingredient. Because there is less frying and frying in the production process than ordinary cooking, it can not only prevent obesity, but also reduce the occurrence of cardiovascular diseases. In addition, soup has the characteristics of beauty, fitness, moistening skin and enhancing immunity. Therefore, when people are weak and sick or female friends give birth and confinement, soup is a good nutritional product that supplements physical strength without hurting the stomach.