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 clear away 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, preventing dry and hard food from stimulating the mucosa of the digestive tract and promoting 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.
The practice of soup can be roughly divided into boiling soup, making soup and stewing soup. The materials used in the rolling soup are seasonal melons and vegetables, such as cabbage soup and winter melon soup. Soup-making is to use some dry products such as dried cabbage, red dates and longan meat to make soup. Or some root fruits such as lotus root, papaya, carrot, etc. Or dried seafood such as octopus and scallop. And meat such as pork (bones) or chicken, duck and fish. Stewing soup is to put all the soup ingredients into a pottery (porcelain) pot, and then put the pot in the pot to avoid water. There is a saying in Guangdong that "three stews and four stews", that is, bone soup should be stewed for three hours and soup for four hours.
To cook a delicious soup, the raw materials should be fresh first, and then cooked in cook the meat, that is, the meat is boiled in cold water, then the water is poured out and the foam on the meat is cleaned. Carefully put the meat and all the soup in cold water. Cook the meat with cold water, the protein in 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 and cook for two to three hours until the soup is half or three quarters. Be careful not to add water halfway. Generally speaking, the ratio of water to soup is about 1 3 to 1 4. You can't add salt until the soup is boiled. Salt has a penetrating effect. Putting salt too early will drain the water from the raw materials, accelerate the solidification of protein and affect the umami taste of the soup.
Eat soup slowly, so that the food has enough time to digest and absorb. No matter how long the soup is cooked, the nutrition of meat can't be completely dissolved in the soup. Eat some meat in moderation after drinking the soup. Fat soup such as bones and chicken feet. It contains a lot of fat and is not suitable for gout patients. Boil soup to raise healthy Cantonese!