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Ginseng Apple Lean Meat Soup, known as the Guangdong beautiful soup, what is the practice?

Soup should be boiled for at least 2 hours or more, there are four seasons of the year will be boiled in different soups to nourish the health of the following to share the four seasons of the Guangdong people different soup soup soup, is not a simple thing, according to the seasons, constitution, the climate is different, choose the appropriate ingredients, the soup is not the same. Another plate, can be mixed with soy sauce to eat, fill the soup can be. Simple and practical, you can try, my family basically boil two or three times a month. The fire boil open small fire slowly simmer a clock and then into the bitter melon stew on half a clock, add the right amount of salt can be, bitter melon soup heat down the fire this is the Guangdong people summer favorite soup.

After the old duck washed and cleaned, cut into large pieces and put into the water to blanch. Add cooking wine. Ginger. Recommended kelp pork soup, angelica Huang's chicken soup, mutton clear soup, curry beef soup, taro rib soup, etc., are suitable for winter drink. And to June and July when it is too hot you can cook more melon soup, winter melon water duck soup, bitter melon soybean rib soup, knuckle squid baby chicken, pigeon, quail, fish, sea cucumber, etc., with party ginseng, taikon ginseng, astragalus, chestnuts, walnuts, mushrooms, etc. Soup ask for suitable for the spring drink.

The soup I make for my family is mung bean red date lotus leaf soup. It clears heat and fire and removes dampness. Add water into the can, fierce fire boil to change the chrysanthemum fire, boil four bells, with gauze filtration, poured out is the soup, cooking hundred, chef secrets add water into the can, fierce fire boil to change the chrysanthemum fire, boil four bells, with gauze filtration, poured out is the soup, cooking hundred, chef secrets such as mutton, chicken, pigeon meat, etc., with some tonic Chinese herbs stewed with the same to supplement the winter nutrients needed.

Guangdong people how to make soup, surely, rib soup, corn, radish , after so many years of exploration and practice, the Cantonese for soup, have a unique understanding of their own, there are a lot of friends may think that the thick white soup flavor, in fact, wrong, really can be hanging technology to the extreme clear soup base is flavorful and not greasy! It makes them willing to spend most of their time on cooking a good pot of soup. Ask, a pot of soup that incorporates time and effort, how can it not taste good?