1, stewed soup is the use of water heating method, the ingredients and water in a casserole dish, covered with a lid, placed in a large pot (the amount of water in the pot is lower than the casserole dish, in order to boil the water does not overflow into the casserole dish is appropriate). Water stewing method can make the heat stability of raw materials and soup, dishes are not easy to lose fresh flavor, soup is clear as water. In addition, there is no need to add water in the process of stewing, if the amount of water in a bowl is a bowl, and the ingredients are stewed until cooked, but the shape is complete. The meat is soft and tender in the mouth and is eaten with the ingredients and soup. Also because stewed soup has the original juice of the original nature than boiled soup strong, generally Cantonese people in the mid-autumn to the winter solstice this period to drink, mostly before meals.
2, boiling soup is the ingredients and water into the casserole directly heated, the practice, although simple, but the effect of into the Lei is not as good as the water stew method. And in the process of boiling, because the soup evaporates constantly, but also must add water depending on the situation. In addition, this direct heating method, easy to make the soup color is more turbid, ingredients are also due to long cooking, shape more than half rotten, and the taste are seeped into the soup, taste both astringent and tasteless so when eating, will be inside the material to fish up, only soup do not eat the material, more in the restaurant to drink, nourishing less than the stewed soup, the Guangdong people almost every day to drink.
People can choose different methods of making soup according to their favorite taste. But generally speaking both stewed and boiled soup should be simmered for more than 3 hours, and it is best to eat within 24 hours, both to ensure that it tastes delicious and so that its nutrients can be fully absorbed, the efficacy of the full play out. In addition, whether it is stewed or boiled soup, it is best to add enough water at a time, if the water will affect the flavor and color of the soup.