Guangdong Tang ≠ Lao Huo
"Cantonese people don't eat soup, and no soup can't be a feast." She said that Guangdong soup has a long history, which was formed by its climate, geography, customs, culture, style and other factors. In any case, Cantonese people can't live without soups with different functions.
"Guangdong soup is not just old fire soup." According to She Qiangzi, Cantonese soup is actually rich and colorful. Common cooking methods at home include soup making, stew, boiling soup and soup making. Old fire soup refers to the soup-making method which takes a long time in these four categories.
According to reports, Guangdong soup has four major functions: eating, health preservation and adjuvant therapy. According to different seasons, ages, sex, physique, health status or special physiological needs, different effects can be obtained by choosing different soups, such as health and longevity, body building, beauty beauty, nourishing and moistening, and relieving summer heat. Soup can also play the role of "preventing disease", that is, drinking soup before hair is suppressed.
Among the four kinds of soups in Guangdong, the nourishing stew method is mostly used in winter; In summer, the cooking method with fast production time is often used. This method is to cut the pork into thin slices, cook it and put it in an iron pot. Because the materials are put into the pot for a short time, the nutrients are retained more and the meat is delicious. It is better to make soup in spring and autumn, and add horseshoe powder. The soup is moderate, smooth and delicious. The rule of making soup is applicable all year round, and different herbs can be used to make soup according to different seasons and physical conditions.
Cooking soup and stewing soup for 2 hours is more nutritious.
She believes that Cantonese soup has three main functions: one is to accompany meals, the other is to preserve health, which is called "preventing diseases" by Chinese medicine, and the third is to assist treatment. The medicinal soup handed down from generation to generation in Guangdong can be handed down because of its three functions and the rich accumulation of people's life experience.
"'three stews and four stews' will be changed now." She said that Guangdong folks advocate using old fire to cook soup, usually "three stews and four stews" (three hours for cooking soup and four hours for stewing soup). "The longer the soup, the better the nutrition." She Qiangzi introduced that if the cooking time is too long, more purine will overflow, which will easily lead to gout attacks in patients with hyperuricemia or gout. In addition, with the accelerated pace of modern life and the refined development of dietary materials, it is best not to cook soup for more than 2 hours, and stew soup for 2.5 hours is enough. The soup with some fish ingredients can be cooked in one hour.
As for the utensils used to make soup, such as pressure cooker, braised pot, teapot or traditional crock, she thinks these are not important. "As long as the ingredients and herbs are matched correctly, the effect of what utensils are used is the same."
The essence of soup is pretreatment and collocation.
Many people think that as long as the ingredients are put into the pot together, the soup will be cooked. In her hadron's words, it is "one pot cooking".
"In fact, the pretreatment of Guangdong soup is very important." She hadron said that the soup can only be delicious if the pretreatment is done well. For example, some livestock and poultry should be slaughtered, washed, depilated, eviscerated, decapitated, tailed and nailed. Then some people need to "fly water", that is, put it in boiling water for a while and take it out for washing, which can remove the fishy smell of living blood and meat. If there is a trick to clean pig lungs, you can rinse them first, pour clean water from your throat, squeeze them repeatedly, and then clean them. Then add some salt to the pot and fry it dry; When washing the large intestine, you can put a garlic in from one end and push it out from the other end, which can wash it very clean and remove the odor; When dealing with fish, you can slaughter, wash, scale and dirty it, then put it in a pot for a little frying, and then pour a little water, so that the fish can be cooked in the soup, and the meat will not come out, which is delicious.
"The collocation of condiments is also very particular." She said that common condiments have different functions, such as ginger expelling cold and strengthening stomach. Except ginger, three slices of ginger are basically put in other soups; Mussels, scallops and ham are nourishing yin and spicy, and they can be slightly fried for fear of fishy mussels. Raw onions remove meat and taste, so it is recommended to cook soup less. Raw onions can also cause wind and phlegm. White pepper grains are warm in the middle and disperse cold; Pericarpium Citri Tangerinae is used for digestion, and greasy soups such as beans and trotters are easy to digest with Pericarpium Citri Tangerinae. Shao wine refers to carved flowers or Shaoxing yellow rice wine, which has a better effect of removing fishy smell and enhancing fragrance than Hakka Niang wine. Janice dispels cold and sweats.
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