Soup, for me, has reached the level of "no soup, no joy" Without it, three meals, lunch and dinner will be uncomfortable. You can even steal the owner's attention, eat nothing, drink soup and drink three or four bowls.
My love for soup makes me very interested in writing an experience summary for it.
Let's talk about the types of soup first. Individuals are divided by composition:
The most vegetarian soup is absolutely beyond your expectation, that is, mustard tuber and boiled water. When I was in college, I was tired of eating in the cafeteria in the second half of every year. Some rice is too appetizing. I cooked the rice directly and added mustard tuber, which is quite appetizing. Pickled mustard tuber can also be replaced by sauerkraut and plum, which is salty and ripe and can be eaten directly.
Then there are the common tomato and egg soup, green vegetable and bean curd soup, laver and egg soup, cucumber and preserved egg soup ... all of which are vegetarian dishes with no meat. This soup is the best choice without any conditions and good ingredients, not a good soup.
First, let me introduce my hometown-Liancheng. There is a snack: beef/pork soup. Pure meat is treated with sweet potato powder and seasoning. After cooking in a pot, add some Jiang Mo and coriander powder. Soup is also rich in meat. Original flavor is what we Hakkas like and advocate. We should try our best to keep the original flavor of the ingredients without destroying them. This kind of cooking, as well as fish fillet soup, makes the fish fresh and tender, and the soup is delicious.
This kind is my favorite and most recommended. Big bones, keel, ribs, facial bones and hooves are also counted ... with some auxiliary ingredients, such as lotus root, kelp, corn, white gourd, radish, peanuts, soybeans, russula, dictyophora ... give full play to the rich nutrition of the soup, taste mild and nourish the stomach.
Speaking of this, we must share a classic snack of Liancheng Hakka: fermented pork liver, which is made of pork liver, lean meat and small intestine. When cooking, add Jiang Mo and rice wine, and drink a bowl with bouquet, especially in the cold morning, which is quite warm and energetic. This soup is highly recognized in nutrition for us Liancheng people because it is a necessary dish for confinement. The other is pork tripe soup. Because the stomach is cold, eating this can warm the stomach, so pay special attention. Slice pork belly after processing, and add white tofu, dried razor clam and fresh bamboo shoots. The soup is white and rich in color, three-dimensional in taste and endless in aftertaste. Because of the pepper, it will be a little spicy, but pepper does have a warming effect on the stomach, and it is impossible without pepper.
I have to mention Liancheng cooking here. Because we are in the mountainous area, we don't produce seafood. At first, seafood basically appeared at banquets. Therefore, the first seafood soup I have ever seen is white duck and abalone soup, which has a high attendance rate so far. White duck is a unique duck species in Liancheng, with white fur, black mouth and black feet. It has medicinal value. The older it is, the more effective it is and the more valuable it is. Abalone need not be introduced. The combination of two high-grade ingredients is a bit of a combination of Chinese and western. At first glance, it seems really unacceptable. Because I stayed in southern Fujian for several years, people cooked seafood by sea and paid attention to the original flavor. How can it be such a match? I feel a little out of place. But it tastes really good after drinking, even a little sweet, and it doesn't feel greasy, which is unexpected. In addition, the most common soup is clam soup, nothing special, fried with Jiang Mo, and some will add a towel gourd to match. The most commonly used seafood in Liancheng family is dry goods, such as dried clams, dried squid and dried cuttlefish ... (only to find out that Liancheng said that these are all with "zi"). The most common way is to add dried seafood directly to lean slices and steam them in a pot. See enough material, the soup is clear. When you are angry, you will think of making this soup.
It is very popular in recent years, mainly because of the growing awareness of health preservation. At present, the most popular is Dendrobium candidum, which costs several hundred yuan a catty. There are anoectochilus roxburghii, Cordyceps sinensis, dried lily and ginseng slices ... What impressed me most was the bitter soup. When I first smelled it, I thought someone had taken off their shoes. As a result, it was served-soup. The specific efficacy of these herbs is not clear. If you are interested, you can check online or consult Chinese medicine (more professional). Most people say that they are cold and reduce fire, so they drink more in summer.
Boiled only with medicinal materials, it becomes a Chinese medicine soup, so it is basically accompanied by bones or meat slices. There are ingredients in the soup, and the most important thing is that the tastes are mixed with each other, and the taste is still good.
This cooking method has been noticed recently. There is a saying that four kinds of soup are cooked together and named Yipin Xian: duck, pig's feet, pig's heart and pig's belly. Looking at a pile of meat is a bit scary, and it's really fresh after drinking. There seems to be some medicinal spices in it, but I didn't see it clearly and I can't remember it clearly. This combination, as well as: snake meat and white duck meat, chicken and pigeon meat ... just never tried, not impossible. Personally, I still have some resistance. Compared with it, it is still greasy, but it is really hard vegetable soup, and I am sincere.
The only impression: I ate a pig's foot and sugarcane, and the beauty I made didn't even put salt and seasoning. It's really original, incredibly delicious, and the meat is very sweet and intimate.
My favorite in summer, I'm thirsty to find it. Mung bean soup, lotus seed soup, pear soup ... the characteristics may be combinations, such as sore throat, and lily will be added to the stewed pear soup. If you want nutrition, cook mung beans, red beans and black beans together. Their similarity is that rock sugar is added instead of white sugar, because rock sugar is warm. Sweet, I love this kind, I can eat it every day.
The ingredients are varied and freely matched, which will have different tastes and different food effects. I personally believe in the role of dietotherapy, so I can stew whatever soup I want.
After finishing the ingredients, let's talk about the practice now:
This is also a big reason why I like soup, because it is relatively simple. Hard dishes, especially meat, are really difficult for people who can't cook. This is me, the most exaggerated time: I finally cooked fish twice, and after cooking, the color-ugly, fragrant-no, tasteless-could not be eaten, but I still gave it to the cat. Think about what a failure it is.
Back to the point, to sum up, there are four cooking methods:
First, cook it now. Basically, use a big fire, boil the water, put down the ingredients and add seasonings. Such as soup, seaweed soup ...
Second, stew slowly. The first fire is followed by a small fire, mainly to slowly introduce the taste of the ingredients themselves. For example: black-bone chicken soup, sweet soup ...
Third, high pressure. The ingredients themselves are difficult to cook, such as pork tripe and mutton, using a pressure cooker. Time must be controlled, otherwise the meat is too rotten or immature, which will directly affect the taste.
Fourth, hard steaming. Common cooking methods, the simplest, put the ingredients away, put the water away, put the steamer away, and mention it directly when the time is optimistic. Such as sparerib soup and white duck soup. ...
There is basically no need for any special preparation, mainly the control of temperature and time. Of course, there is an important progress, that is, the ingredients themselves should be fresh, and it is best to use farm green food (this is definitely difficult to do in big cities, highlighting the food advantages of our small place). According to the principle of authenticity, it is suggested to add a salt. The ingredients themselves taste good, and too much seasoning will destroy them. Liancheng people prefer to use natural spices such as ginger, onion and coriander, which is enough.
Let's talk about how to drink soup first. I usually drink half a bowl to one bowl before meals, one bowl during meals and one or two bowls after meals. Don't be surprised at this large number. As I said, I rely on this to replenish water, otherwise I dare to call myself "King of Soup". After checking the online guidance, the habit of healthy soup drinking is: eat soup first, because eating first may make you full. If you drink soup after meals, it will easily lead to overnutrition and obesity, and the soup will dilute the gastric juice and affect the digestion and absorption of food. Therefore, eating soup first is better than eating soup last, which is helpful to lose weight. At this rate, the way I drink will definitely make me fat. Fortunately, it didn't come true, so I can continue to drink freely.
Finally, talk about the benefits of drinking soup. According to my personal experience, first of all, it tastes good and food is necessary. The second is to replenish water so as not to die of thirst. The third is to maintain beauty. If you don't drink water often, it is easy to lack water and dry skin. In autumn and winter, the chapped lips and palms are obvious, but your skin has no such problem. Soup is indispensable. The fourth is to nourish the stomach. My stomach cold has really improved, which is better than taking pills. After all, medicine has three poisons, not to mention the stomach that digests medicine. The fifth is nutrition. I don't eat much meat, and I don't like leafy vegetables. I like a limited variety. Most of the time, I eat according to my own preferences, so I am not malnourished and very thin. Think about it. It was also the soup that gave me full support.
To sum up, the love for soup is faintly visible. Personally, I strongly recommend eating more. Most of the examples are based on the contact in Tong Tong and even the practice in my hometown. You can refer to them and hope to leave information about your favorite soup or special soup that Tong Tong has never seen before. I believe I can harvest a lot of delicious food. I also wish you all: enjoy more beautiful scenery, drink more soup, and be healthy and happy! ?