Question 1: Cantonese people pay attention to soup. What soup is better to cook in summer? Cantonese people have the habit of drinking soup, and it is almost impossible to live without soup for a day. Drinking a bowl of delicious and nutritious soup not only supplements the water, salt and nutrients lost by the body, but also brings the affection of family and the care of friends.

Cantonese people not only enjoy the delicious soup, but also pay attention to its therapeutic effect. In summer, winter melon ribs with lentils and red beans can reduce heat and reduce fire; Braised chicken with red dates and mushrooms plays a nourishing role in winter. Experts believe that it is scientific to drink a small bowl of soup before meals. For example, do activities before exercise to make the digestive organs active, and add some "lubricants" to the digestive tract of the mouth, throat, esophagus and stomach, so that the digestive glands can secrete enough digestive juice, so that food can be swallowed smoothly, prevent dry and hard food from mucous membranes of the digestive tract, and promote the digestion and absorption of food. But drinking too much soup before meals will dilute the digestive juice, affect the digestion and absorption of food, and reduce the intake of dinner.

soup can be roughly divided into boiling soup, making soup and stewing soup. The materials selected for rolling soup are seasonal melons and vegetables, such as cabbage soup and winter melon soup. Soup-making is to make soup with some dry products such as dried Chinese cabbage, red dates, longan meat, etc., or some roots and fruits such as lotus root, papaya, carrot, etc., or dried seafood such as octopus, scallop, etc., and meat such as pork (bone) or chicken, duck and fish. Stewed soup is to put all the soup ingredients into a pottery (porcelain) pot, and then put the pot in the pot to avoid water. Guangdong has the saying of "three stews and four stews", that is, it takes three hours to stew bone soup and four hours to stew soup.

To cook a delicious soup, first of all, the raw materials should be fresh. Secondly, the meat should be boiled before cooking, that is, the meat should be boiled in cold water, and then the punishment should be poured out and the foam on the meat should be washed away. Be careful to put the meat and all the soup in cold water. When the meat is cooked in cold water, the protein on the outer layer of the meat will not solidify immediately, and the protein inside and outside can be fully dissolved into the soup, so that the soup tastes delicious. After the fire boils, turn to low heat for two to three hours, and cook until the soup is half or about three-quarters. Be careful not to add water halfway. Generally, the ratio of water to soup is about 1: 3 to 1: 4. Only after the soup is boiled can the salt be put in. Salt has the function of infiltration. Putting salt too early will make the moisture of raw materials discharged, and will also accelerate the solidification of protein and affect the umami taste of soup.

Drink the soup slowly to allow sufficient time for the digestion and absorption of food. No matter how long you cook the soup, the nutrition of the meat can't be completely dissolved in the soup, so you should eat some meat in moderation after drinking the soup. Fat soup with bones, chicken feet, etc. contains a lot of fat and is not suitable for gout patients. Boil soup to keep healthy Cantonese people!

Question 2: What kind of soup is suitable for cooking in summer in Guangdong? It is best to cook sugar for removing dampness, such as Longgu Coix seed soup, Smilax glabra keel soup and Coix seed red bean soup. I always drink these kinds. In summer, I use more air conditioners or drink iced drinks, so the humidity is very heavy. Eliminating dampness is very important for body function regulation.

question 3: what kind of soup is good for summer? What kind of soup is suitable for summer? What kind of soup is made in summer? The ingredients pay attention to reducing fire and removing moisture, which requires that the main ingredients of soup should be selectively sweet and cool, such as mung bean, coix seed, kelp, wax gourd, lotus seeds, and Chinese herbal medicines such as sword flower and Abrus cantonensis. Herbs such as cordyceps sinensis, summer grass and ginseng are not suitable for soup in summer. Even in winter, tonic herbs such as nourishing yin and strengthening yang are not suitable for young people and children.

Although making soup is a chore in the kitchen, it is not because cooking is complicated, but because it takes a long time to cook, and some of it takes time. In fact, it's easy to make soup. As long as the raw materials are properly mixed, three stews and four stews (as the chef says, it usually takes two to three hours to cook, and four hours to stew), you can slowly cook on the fire. The fire should not be too large, and the heat should be based on the boiling degree of the soup. After the pot is boiled, simmer slowly, and the heat can be controlled when the soup can be opened.

most northerners think that spices should be added to soup, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, according to the experience of Guangdong people, these spices are unnecessary. If necessary, a piece of ginger is enough. Soup pays attention to the original taste. As long as it is cooked for enough time, the delicious taste of soup will naturally overflow.

if you master these basic principles, you will also master the essence of making soup. The following soups were recommended by Mr. Wen Nan to Beijingers.

The following soup spectrum is for 4-6 people to enjoy

Nutritional soup

Ingredients: 4g of tomato, sliced with skin, 3g of potato, peeled and sliced, 2g of carrot, washed and diced ribs (flying water), 3 candied dates, 5 horseshoes and 6 kg of clear water.

practice: after the water boils, put all the ingredients except tomatoes and cook for about 2 hours, then add tomatoes and cook for half an hour. Season with salt when eating.

Chef's experience: This soup is nutritious and suitable for all ages. It is a very appetizing soup. When cooking, the ribs are washed "flying water", that is, the raw ribs are scalded in boiling water, usually for 2-3 minutes, which will make the meat tight and taste better when eating. In soup, such as chicken, ribs, pork and other meats, most of them need to fly water before entering the pot.

Chicken bone grass stewed with black-bone chicken

Ingredients: a chopped piece of black-bone chicken, flying water, 15g of dried chicken bone grass, 25g of ribs, 3 candied dates, 2g of octopus and 6kg of clear water. Practice: Boil the pot with clear water for about 3 hours, and use salt seasoning when eating.

Chef's experience: This soup can clear liver-fire and relieve stomach-qi, and it can prevent hepatitis if drunk frequently, so it is suitable for all ages. Abrus cantonensis is a kind of Chinese herbal medicine, which is the most abundant and the cheapest in Guangxi. Its main function is to remove damp fire. This herb can be bought in general Chinese medicine shops, and the price is about 1-1 kg in 2 yuan.

Braised Pigeons with Kelp and Mung Bean

Ingredients: 2 pigeons were washed and chopped; 25 grams of pork tenderloin, washed and cut into pieces, 4 grams of kelp, 8 grams of mung beans, 3 candied dates and 6 kilograms of clear water.

Practice: same as above

Chef's experience: Kelp and mung bean are cool, both of which can remove fire, so they can clear away heat and detoxify in soup, which is a good product in summer. If there are children at home, it is easy to get prickly heat in summer, so you should drink this soup more.

Guangdong Jian Hua Bao sparerib

Raw materials: 25g of dried Jian Hua, soaked for about half an hour to 1 hour, washed and chopped, 5g of sparerib chopped, washed and boiled, 3 candied dates, 1g of carrots cut into pieces, and 6 kg of clear water.

the practice is the same as above.

Chef's experience: Dried sword flowers, also known as Lady Enforcers, can be bought at the dry goods counter of large grocery stores. The price is around 1-1 kg in 2 yuan. This soup is also effective in clearing away heat and moistening the lungs, which is very suitable for drinking in summer. Sword flower can not only cook ribs, but also chicken feet, black-bone chicken and squab, which are very delicious.

winter melon, lotus seed and coix seed stewed with pig's foot soup

Ingredients: winter melon, peeled and peeled, washed and cut into pieces, about 1 grams; 15g of coix seed and lotus seed, washed; Pig feet for about 5 grams, washed, 4 candied dates, 2 grams of octopus, 5 kg of water.

practice: the same as above, but put the wax gourd later. Cook the above raw materials for about 2 hours, then put the wax gourd, and then cook for about half an hour.

Chef's experience: Wax gourd, lotus seeds and coix seed are all things that can remove fire. If you drink them in summer, you can get rid of dampness and clear heat. It is more suitable for children to drink this soup if they are sweating while sleeping.

What's the difference between cooking soup with lean meat, pig's moon show and pig's feet?

These three are delicious meats that can add soup. Generally, the meat quality of lean meat soup is rough. As for the latter two, I didn't find some words in the dictionary, which are probably words made by Cantonese themselves. However, the pig month exhibition refers to the lean meat of the pig's front foot, which is still tender, smooth and edible after being stewed for many hours. The pig's foot contention refers to the pig's front and back feet ... > >

Question 4: What soup is the best in Guangdong? Hehe, Cantonese people are very particular about making soup. There are many kinds.

In Guangdong, Guangdong Kung Fu Soup is not "no return until you get drunk", but "no return until you get enough".

the choice of soup ingredients? If your body is full of anger, you should choose sweet and cool soup materials, such as mung beans, coix seed, kelp, wax gourd, lotus seeds, and other Chinese herbal medicines such as sword flowers and abrus cantonensis.

? If your body is too cold, you should choose some hot soups, such as ginseng.

? Herbs such as cordyceps sinensis and ginseng are not suitable for soup in summer. Even in autumn and winter, nourishing yin and strengthening yang herbs are not suitable for young people and children.

? In the choice of soup materials, those used for stewing must not be used for stewing, such as ginseng, velvet, bird's nest and so on.

? Most northerners think that spices should be added to soup, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Guangdong people in making soup, these spices are unnecessary. If necessary, a piece of ginger is enough. Pay attention to the original flavor of the soup. As long as it is cooked for enough time, the delicious taste of the soup will naturally overflow.

the meaning of three pots and four stews

? Three Pots: It usually takes three hours to make soup.

? Four stews: It takes four to six hours to stew the soup.

? If you visit people in Guangdong, they will usually treat you to cooked soup. If it is stewed soup, it should be very grand.

? Cooking soup is not very complicated, but it takes a long time to cook, and some are time-consuming. In fact, it's easy to make soup, as long as the raw materials are properly mixed and simmered on the fire. Note: Don't overdo the fire, and the heat will be subject to the boiling degree of the soup. After the pot is boiled, simmer slowly, and the temperature can be controlled when the soup can be opened.

The types of soup are generally divided into boiling soup, making soup, stewing soup, simmering soup and clear soup.

the choice of utensils? Traditional choice: it is appropriate to choose a casserole with delicate texture for soup making.

? Trendy recommendation: crock, iron pot, etc. Special tips: take out the meat that has been boiled in soup, and mix it with Guangdong soy sauce, shredded onion, ginger and shredded pepper. The entrance is very delicious. < P > Question 5: What soup is the best in Guangdong? Cantonese people are very particular about cooking soup. There are many kinds.

Guangdong Kung Fu Soup

In Guangdong, you don't drink until you get drunk, but you simply drink soup.

the choice of soup

? If your body is full of anger, you should choose sweet and cool soup materials, such as mung beans, coix seed, kelp, wax gourd, lotus seeds, and other Chinese herbal medicines such as sword flowers and abrus cantonensis.

? If your body is too cold, you should choose some hot soups, such as ginseng.

? Herbs such as cordyceps sinensis and ginseng are not suitable for soup in summer. Even in autumn and winter, nourishing yin and strengthening yang herbs are not suitable for young people and children.

? In the choice of soup materials, those used for stewing must not be used for stewing, such as ginseng, velvet, bird's nest and so on.

? Most northerners think that spices should be added to soup, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Guangdong people in making soup, these spices are unnecessary. If necessary, a piece of ginger is enough. Pay attention to the original flavor of the soup. As long as it is cooked for enough time, the delicious taste of the soup will naturally overflow.

the meaning of three pots and four stews

? Three Pots: It usually takes three hours to make soup.

? Four stews: It takes four to six hours to stew the soup.

? If you visit people in Guangdong, they will usually treat you to cooked soup. If it is stewed soup, it should be very grand.

? Cooking soup is not very complicated, but it takes a long time to cook, and some are time-consuming. In fact, it's easy to make soup, as long as the raw materials are properly mixed and simmered on the fire. Note: Don't overdo the fire, and the heat will be subject to the boiling degree of the soup. After the pot is boiled, simmer slowly, and the temperature can be controlled when the soup can be opened.

The types of soup

are generally divided into boiling soup, making soup, stewing soup, simmering soup and clear soup.

selection of utensils

? Traditional choice: it is appropriate to choose a casserole with delicate texture for soup making.

? Trendy recommendation: crock, iron pot, etc.

Special tips

Take out the meat that has been boiled in soup, and mix it with Guangdong soy sauce, shredded onion and ginger, and shredded pepper. It is very delicious at the entrance.

Question 6: What kind of soup to drink in Guangzhou in summer? Winter melon and shrimp soup, tofu cabbage soup, mung bean and winter melon soup, mung bean soup (benefits: good for relieving summer heat, but not for a long time, beans are rich in protein. Disadvantages: long-term drinking may lead to. Towel gourd soup, five-color bean sweet soup (five-color beans refer to mung beans, red beans, white lentils, black beans and soybeans. After cooking, add rock sugar or slices of sugar to make sweet soup, which not only has the effect of clearing away heat and toxic materials, but also is beneficial to the skin. ) Watermelon soup, sour plum soup, snow ear lotus seed lily sparerib soup, white radish wolfberry sparerib soup, red jujube fungus soup, lotus root sparerib soup, soybean trotter soup, side fish soup Tianma soup, fan bone corn soup, peanut pig hand papaya soup, Tremella soup ......

Question 7: What kind of soup is good for Guangdong in summer? You can choose the sweet and delicious winter melon cup in summer.

Practice: 1. Cut the bottom of the melon with a knife, dig up the carved seeds on the melon skin inside, then put the whole melon in boiling water, slightly roll it up, scoop up the cold water,

2. Boil the ribs with water, wash them and put them in a dish. Steam in the cage until the melon meat is cooked

3 Wash the scallops in a bowl, add the soup, steam in a steamer for 2 minutes, and take them out for later use

4 Mix the diced chicken, frog legs and shrimps with wet raw flour, soak them in boiling water, and pick them up while soaking the straw mushroom, ham and crab meat lotus seeds

5 Take out the melon cup, pour out the original soup for seasoning, and finally pour all the materials into the melon cup and then pour in the seasoned original soup

. The cold nature of white radish can not only reduce fire, but also treat constipation when eaten raw.

Pueraria lobata, which is generally unavailable, is rarely seen and sold in pharmacies when going to the countryside, but the effect is really nothing to say! Soak kudzuvine root powder in cold water to reduce fire and beautify. Last time, my wife brought kudzuvine root from my hometown, and my gums bled and I drank it twice.