Question 2: What materials do Cantonese people usually use to make soup? Cantonese 1 1 Skills on how to cook soup: Guangdong's soup pays attention to the old fire, pays attention to the original flavor, cooks a pot of soup, except the basic materials, only adds salt, and sometimes adds ginger to remove the fishy smell. Soups in other places are all added with this and that, which completely loses the taste of the original soup.
Soup should be delicious. First, the ingredients must be fresh and the soup should be soaked in water first. Second, Guangdong soup takes a long time, and no water can be added in the middle. You can only cook a soup slowly with an old fire. When staring at it, it is not suitable to use soup for tonic, even mild American ginseng is best not to take it, because it is easy to aggravate cold symptoms. 2. These soups with dietotherapy function need to be drunk frequently to be effective, 2-3 times a week is appropriate. 3. You can also choose a mild soup according to your physical condition. For example, if your body is hot, you can choose mung beans, kelp, melon, lotus seeds and other foods. If your body is too cold, you should choose ginseng as soup. When cooking soup in Cantonese style, the fire should not be too big, and the temperature should be based on the boiling degree of the soup. If the soup is boiled, the protein molecules in the meat will be destroyed.
5. You can't open the lid, and you can't add water in the middle of a slow fire, because the heated meat shrinks when it is cold, and the protein is not easy to dissolve, so the soup loses its original umami flavor or will affect the taste of the soup.
6. When making soup with chicken, duck, ribs and other meat, soak the meat in boiling water first. This process is called "running water" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.
7. The skill of stewing fish soup is to fry the fish in oil on both sides first, so that the skin of the fish will not be brittle and will not smell fishy. 8. It's best to cook soup with cold water, because hot water will make protein solidify quickly, and it is not easy to release umami flavor. 9. Avoid adding too many seasonings, such as onion, ginger and cooking wine. When cooking soup, so as not to affect the original flavor of the soup itself, and avoid putting salt too early, because putting salt too early will solidify the protein in the meat and make it difficult to dissolve, making the soup darker, with insufficient concentration and unsightly appearance. 10. A casserole with delicate texture should be selected for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with white inner wall is very easy to use. The newly bought casserole is cooked with porridge for the first time or the bottom of the pot is oiled for a day before cooking. It is not used to make soup until the boiling process is completed. 1 1. The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. Generally, fish soup 1 hour, chicken soup and sparerib soup take about 3 hours, so the longer you cook, the better. In addition, you should pay attention to cooking soup in Guangdong: If you want to cook a pot of delicious soup at home and let your family enjoy food and happiness, you should also pay attention to the following matters. Selection of materials: When selecting medicinal materials, it is best to choose ginseng, angelica, medlar, astragalus, yam, lily and lotus seeds that are recognized by the people without any side effects. In addition, you can choose a mild soup according to your physical condition. If the body is hot, you can choose Chinese herbal medicines such as mung beans, kelp, wax gourd and lotus seeds. If the body is too cold, then you should choose ginseng as the soup. Water temperature: When cold water is used for cook the meat, the protein in the outer layer of meat will not solidify immediately, but the protein in the inner and outer layers can be fully dissolved into the soup, making the soup delicious. Discharge: blanch the meat first to remove the residual blood in the meat to ensure the color of the soup. Stew the whole chicken to ensure that the meat quality of the chicken is fine and not rough after the soup is cooked. In addition, don't put salt too early. Salt will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the umami taste of soup. Temperature: Don't overdo it. The temperature is based on the boiling degree of the soup. After boiling, stew slowly, which usually takes about three hours. Because ginseng contains a ginsenoside, it will decompose and lose its nutritional value if cooked for too long, so it is best to cook in ginseng soup for about 40 minutes. Treatment of cooked meat: No matter how long it takes to cook the soup, the nutrition of the meat can't be completely dissolved in the soup, so eat a proper amount of meat after drinking the soup. Cantonese people generally choose medicinal materials according to their family constitution and seasons! For example, in spring, longan meat and yam are generally used to keep the stomach warm; Guangdong is hot in summer, and commonly used are Coicis Semen, red dates, red beans, Adenophora adenophora and Polygonatum odoratum. In autumn, use lotus seeds, lilies and medlar to stew tonic; Winter can also refer to spring and autumn. In fact, the key depends on the stew you mix and the physical condition of people. You can read more about these materials on weekdays, because there is a lot of knowledge hidden in them, which can't be explained clearly in a few words.
Rhizoma Smilacis Glabrae, Fructus Jujubae, Radix Codonopsis, Radix Adenophorae, Rhizoma Polygonati Odorati and Fructus Jujubae.
Cantonese people are very particular about cooking soup, and they are also more scientific ... >>
Question 3: Where is the casserole that Cantonese people use to make soup? Cantonese people eat best, especially when cooking soup. It's perfect. The reason why Cantonese people like to drink soup is related to the local climate, which belongs to hot and humid weather. Cantonese people think that soup has the effects of clearing away heat, nourishing and beautifying, so the content of Guangdong soup is very rich. There is a reason why Cantonese people pay attention to drinking soup before meals, because drinking soup before meals helps to dilute and stir food, is conducive to the digestion and absorption of food in the gastrointestinal tract, reduces the * * * effect on the gastrointestinal tract, and reduces the incidence of gastrointestinal tumors. Therefore, Cantonese people usually drink a cup of old fire soup before meals! ~ actually, Guangdong soup pays great attention to the collocation of ingredients. This soup is not only delicious, but also nutritious, and human body can get many benefits from various soups! When it comes to soup, I pay attention to the collocation of ingredients, the container of soup and the temperature of stew, but it is also very simple. Simplicity lies in the original flavor, without any seasoning except salt! ! ! I have been in Guangdong for a long time, and Cantonese people have the habit of making soup in the afternoon. Usually after lunch, I put the ingredients in a casserole (it must be a casserole) and cook them over medium heat, slowly! All soups are the same, only in the way! ~ Here, I will introduce some typical soups that Cantonese people often drink and how to make them! Processing technology of Qingbuliang 1 stewed lean meat. Clear and cool (available in Chinese medicine shops) and wash. 2. Wash the original lean meat. 3. After the water in the pot is boiled, put down all the ingredients and cook for 3 hours, add salt and a little light soy sauce to taste. The recipe is similar to pork (thin): pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork. Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium in foreign medical circles. The optimum ratio of calcium and phosphorus is between1:1~1:1.5, which promotes mutual absorption. Jujube: Jujube should not be eaten with shrimp skin, onion, eel, seafood, animal liver, cucumber and radish. Tea tree mushroom sparerib soup has the functions of reducing fat, clearing the stomach and reducing weight. Ingredients: 50 grams of Agrocybe aegerita (dried Agrocybe aegerita, available in southern stores and large supermarkets), cut into small pieces and slightly rinsed (not soaked). 200 grams of ribs, cut into small pieces, red dates 10, candied dates 1 piece, ginger 1 piece. Practice: Same as above. After the water in the pot is boiled, put all the materials into boiling water, fire for 15 minutes, and then medium fire for 30 minutes. Tip: Don't put ribs without meat. Because there are mushrooms, the soup is delicious. Ingredients of soybean trotter soup: trotter 750g, soybean 150g. Seasoning: Shaoxing wine 10g, onion 10g, ginger 5g, refined salt 4g and monosodium glutamate 2g. Practice: ① Wash pig's trotters with boiling water, scrape off the old skin, add water to boil, and skim off the floating foam. (2) Add Shaoxing wine, onion and soybean, soak in water 1 hour, medium fire for 35 minutes, add salt and monosodium glutamate to taste, and then fire again 15 minutes. Features: trotters are high in protein, soybeans are high in calcium, simple in nutrition and suitable for nourishing in autumn and winter. Ingredients of Zinan Jujube Pigeon Soup: 50g of Lycium barbarum, 0/0 piece of Zizyphus jujuba, 0/piece of pigeon, 0/piece of ginger/0/piece of kloc. Production: Clean squab, remove hair and viscera, and cook for 5 minutes. Cleaning Fructus Lycii, Fructus Jujubae and Rhizoma Zingiberis Recens; Peel ginger and cut into 1 slice. Add water to the casserole, boil it with strong fire until the water boils, add the above materials, continue to cook for 3 hours with medium fire, add a little salt to taste, and serve. Efficacy: spleen and stomach, fatigue and peace of mind. Chicken soup for nourishing skin and losing weight (people with pale, dry and rough skin should drink it most) Efficacy: clearing lung-heat, resolving phlegm, invigorating spleen and reducing swelling, nourishing blood, suitable for obese people with anemia, edema, excessive phlegm and pale complexion. Ingredients: wax gourd with skin 1.5 kg, chicken 1 piece, 4 pieces of lean pork, 0 piece of mushroom (Lentinus edodes) 10, 5 pieces of red dates 15 pieces, 2 pieces of ginger, and appropriate amount of salt. Practice: (1) Wash the lean meat of chicken and pig, slice it and scatter it. (2) The mushrooms are pedicled and soaked in water for three hours or one night (don't pour out the mushroom water). (3) The red dates are pitted for later use. (4) Cut the wax gourd into pieces. (5) Boil water, add chicken, lean meat, red dates, shiitake mushrooms, shiitake mushroom water and ginger, cook with strong fire for 10 minute, then cook with slow fire for 2 hours, then add white gourd and skin slices for 30 minutes, and season with salt. Fresh mushroom bean curd soup (suitable for people with body heat, red teeth and hypertension) Efficacy: clearing away heat and toxic materials, lowering blood fat, moistening skin and lowering blood pressure. Ingredients: half a catty of fresh mushrooms, two pieces of tofu, six or two lean meats, raw ... >>
Question 4: What herbs do Cantonese people usually use to make soup? Cantonese people generally choose medicinal materials according to their family constitution and seasons! For example, in spring, longan meat and yam are generally used to keep the stomach warm; Guangdong is hot in summer, and commonly used are Coicis Semen, red dates, red beans, Adenophora adenophora and Polygonatum odoratum. In autumn, use lotus seeds, lilies and medlar to stew tonic; Winter can also refer to spring and autumn. In fact, the key depends on the stew you mix and the physical condition of people. You can read more about these materials on weekdays, because there is a lot of knowledge hidden in them, which can't be explained clearly in a few words.
Question 5: What are the secrets of Cantonese cooking soup? 1. Fish soup should not be boiled in water. First, fry the fish on both sides with oil, so that the skin of the fish will not be brittle and smelly.
2. Cold water is better. Boiling water will make protein solidify quickly, so it is not easy to taste. What pot should I use for soup? It is advisable to choose a fine casserole for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with white inner wall is very easy to use. Why is the meat after soup very firewood? After the lean meat is boiled, the meat quality is rough. You can choose half fat and half lean meat, but the lean meat in the pig's front foot is still tender to eat after stewing for several hours.
Only when oil and water are fully mixed can milk be produced. When cooking broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then replace it with high fire. When cooking fish soup, you should first fry it thoroughly with oil, then add boiling water and use high fire. Also note that the water should be added at one time, supplemented halfway, and the soup should be drained.
Most northerners think that the soup should be seasoned, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese cooking soup, it is not necessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be put last, because it can solidify protein and hinder the diffusion of umami ingredients.
The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours.
Question 6: What are the ingredients of Siwei Quhuo Soup that Cantonese people often cook? Huaiqi Luo Xiang Bao chicken soup
Materials:
An old chicken, a fresh rattlesnake (about 3 Jin), a Jin of lean meat, a piece of old ginger, and three liang of yam, medlar, adenophora and Polygonatum odoratum.
Exercise:
Old chickens are bought, cleaned and chopped into coarse pieces. Fresh snails let fishmongers pick up meat for them and go home to wash them. Lean meat is also cleaned and cut into coarse pieces. Cut the ginger into pieces. Wash the medicinal materials with clear water. Take a large soup pot, boil it with clear water, put all the ingredients in the pot, cook for about an hour, turn to low heat and continue cooking for three or four hours, and finally add salt to taste.
Qing Bu liangbao lean broth
Materials:
Half a catty of cool powder and a catty of lean meat.
Exercise:
Wash all the materials, first blanch the lean meat with boiling water, then put it in a large pot together with Qingbuliang, put water in the pot for half an hour, and then add water to the small pot for three or four hours to taste.
Beef soup with green carrot
Materials:
A green radish, two carrots, a catty of beef noodles, half a catty of lean meat, half a catty of north and south apricots, two candied dates and a few slices of ginger.
Exercise:
All materials are washed and cut into coarse pieces. First, blanch the beef brisket and lean meat in boiling water, and then put them in a large pot with other ingredients. Boil most of the water, cook in the pot for an hour, then add water to the small pot for three or four hours, and then add salt to taste.
Frog coconut soup
Materials:
Eight lily, San Qian apricot, fifteen red dates, one and a half catties of frog or one old hen and two coconuts.
Exercise:
Wash the frog, shell the coconut and cut the meat into strips. Cook all the ingredients for 2 hours and 30 minutes to taste.
Braised duck with cordyceps sinensis
Ingredients: 20g of Cordyceps sinensis, fat duck 1 bird.
Ingredients: onion, ginger, cooking wine, salt.
Making:
1. Wash the duck and cook it in boiling water for 6 ~ 8 minutes to remove the fishy smell.
2. Put the ingredients into the casserole, adjust the taste and boil.
3. Cut the duck into pieces, put it into the pot together with the prepared soup, and steam it in a cage 1 hour.
Efficacy: Cordyceps sinensis is warm and sweet, which is beneficial to lung and kidney. It is suitable for patients with emphysema, bronchial asthma, post-illness weakness, chronic weakness, physical weakness and cancer after radiotherapy and chemotherapy. It is also suitable for patients with kidney qi deficiency, soreness of waist and knees, impotence and nocturnal emission. Water ducks are cool and sweet, and can nourish the yin of the five internal organs. Warming the middle energizes the deficiency, and supporting yang and benefiting water is its nature.
Daily use of "stewed duck with cordyceps sinensis" as a meal, drinking soup and eating duck meat has the functions of clearing heart, nourishing lung, nourishing kidney and replenishing essence. It is especially suitable for men with kidney deficiency, yang deficiency, waist and knee pain, impotence and nocturnal emission.
Avoid eating: people with deficiency and cold eat less temporarily.
Nutritional analysis (based on 50g per serving per person)
Men's Soup-Cordyceps, Ginger and Shrimp Soup
Ingredients: Cordyceps 12g, shrimp 20g, a little ginger.
Method: Put Cordyceps sinensis, ginger and shrimp into a casserole, add appropriate amount of water and boil for 30 minutes.
Efficacy: Cordyceps sinensis is warm and sweet, beneficial to lung and kidney. Shrimp has the effect of tonifying kidney and strengthening yang, and can treat impotence, nocturnal emission and premature ejaculation. This soup has the function of strengthening yang and tonifying kidney.
Avoid eating:
1. Don't eat with pork or chicken.
2. don't eat with fresh fruits and vegetables rich in vitamin C.
A Woman's Soup ―― Lotus Seed Longan Soup
Ingredients: 30g of lotus seeds and 30g of longan pulp, 20g of red dates and appropriate amount of rock sugar.
Production: soak lotus seeds, peel and remove the heart, put them in a casserole with washed longan pulp and red dates, fry them in water until they are crisp and rotten, and add rock sugar to taste.
Efficacy: tonify heart and blood, strengthen spleen and stomach, suitable for anemia, neurasthenia, forgetfulness, restless sleep, etc.
A Woman's Soup-Danggui Mutton Soup
Ingredients: angelica 30g, ginger 50g, mutton150g.
Production: Wash mutton and ginger separately, slice them, put them into a pot with angelica, add 2 bowls of water, cook for 30 minutes, and add a little salt and seasoning to taste.
Efficacy: tonify qi and blood, dispel cold and relieve pain. It is suitable for postpartum fever, spontaneous sweating and limb pain caused by deficiency of qi and blood.
Function: Warming yang and dispelling cold, warming stomach and benefiting qi, and generating blood.
Precautions: people with exogenous fever, sore throat and toothache should not eat it; You can't cook with bronze utensils, so don't eat with pumpkins.
Braised chicken feet with lentils and barley
Efficacy: invigorating spleen and eliminating dampness, relaxing muscles and activating collaterals.
Ingredients: chicken feet 40g, lentils 10g, coix seed 7g and ginger slices.
Practice: First, take off clothes and clean chicken feet, cut off toenails, then wash lentils and coix seed, and then put them into a stew with chicken feet and ginger slices.
Comments: The ingredients of this soup must be fresh. For example, chicken feet should not be chilled, because it will affect the taste of soup. This soup usually feels fresh and sweet.
Ginkgo barley belly
Efficacy: moistening lung, strengthening spleen and eliminating dampness.
Ingredients: 30 grams of small belly, 6 ginkgo, 7 grams of coix seed, and appropriate amount of ginger.
Practice: Wash pork belly, cut it into strips, and then mix it with washed ginkgo biloba and coix seed ...
Question 7: Why do Cantonese people have the traditional cost of "making soup"/Guo Haihong Broadly speaking, "soup" is the basic collocation in diet. In the east, west, north and south, this is generally the case. Most dishes are mixed with soup, such as boiled white meat in Northeast cuisine and Maoxuewang in Sichuan cuisine. Although they are not named after soup, they are soup as they are. As for the "three dishes and one soup" in the relevant dietary standards, this soup is really a soup with water as the main ingredient and seasoning. When we arrived in Guangdong, people began to have a bad impression on the eating habits of this place. For example, they commented that Cantonese people "dare to eat anything that flies in the sky and climbs on the ground except airplanes and cars". However, people have an excellent impression of Cantonese cuisine soup, so they have a positive evaluation of Guangdong women-they can praise good soup. Guangdong women in the eyes of many foreigners are like this: no regrets, hard work at home, and cooking soup for her husband at home every day. Therefore, "making soup" has become a woman's virtue. To tell the truth, Cantonese soup is very different from the soup commonly used by people. First, pay attention to the soup. No one is careless about this. Every soup should be combined with the season and the physical condition of the drinker to ensure the value and efficacy of "spitting soup". If you just quench your thirst and send meals, there is no need to spend time tossing. The second is to grasp the temperature. It is inappropriate to say "cooking soup" in Guangdong, and its meaning is very shallow. Potting is a special process. We must have enough time to finish it completely. The time required is closely related to the soup ingredients, and how much time is spent on what materials. Make a pot of soup, which is as short as one hour and as long as three hours. Judging from these two concepts, Cantonese soup needs to pay a higher cost. Someone joked that if you want to marry a Cantonese woman, you must learn to make soup first. "Making soup" has become the standard of "access", which is of course another "cost theory". I come from Guangdong and grew up in "Mom's soup and milk". When arranging meals at home every day, the first consideration is "what soup to cook today". Drink a bowl of soup as soon as you serve. In the process of my long-term contact with soup, I think it has surpassed the basic function as a diet. Cooking soup at home is almost close to the original intention of pharmacies to "cook medicine". For example, whoever says he has a headache at home today must be cooking soup that can cure the headache. It is mainly a handful of herbs, followed by pig bones and the like. If you often drink alcohol nearby, you must make a pot of soup with strong sexual characteristics, with the goal of removing alcoholism and moisture accumulated in the liver. After all, soup is soup, and housewives are not good doctors. It is impossible to "cure the disease from soup". It focuses on health care and embodies the precious element of family happiness-paying special attention to the health of family members. In this way, the cost of "making soup" is not time, nor soup material, but "intention" Is it strange to talk about "care" in the family? No, I heard some men say: I went home for dinner tonight, and my wife made soup. You can also hear the saying that a couple is dying. Look at his wife. She plays mahjong all day and doesn't even give her husband soup.
Question 8: Cantonese people love making soup so much. Why do Cantonese people love making soup so much? It is because Cantonese people think that drinking soup has many benefits, and soup is the best health care product.
A good way to keep fit is to make soup with water as the main raw material. Because frying and frying are less than ordinary cooking, it can not only prevent obesity, but also reduce the occurrence of cardiovascular diseases. In addition, soup has the characteristics of beauty, fitness, moistening skin and enhancing immunity. Therefore, when people are sickly or female friends give birth or have confinement, soup is a good nutrient to supplement physical strength without hurting the stomach.
Question 9: Why do Cantonese people like to put a lot of soup ingredients in their soup? Cantonese people regard drinking soup as a kind of enjoyment, and use soup to preserve health and nourish the stomach. They can make soup according to the efficacy of various ingredients, which is a way of life. There are some soup packets in the supermarket, and they are ready now. You can try. I especially like to make black-bone chicken tea mushroom soup, which strengthens the spleen and nourishes the stomach, and it is particularly easy. Just prepare the ingredients and put them in the pot together. I'll introduce them to you.
5 grams of Agrocybe aegerita, 5 grams of Lentinus edodes, 0/0 slices of ebony/kloc, 0/0 slices of lotus seeds, 5 grams of solid fruit, which is more convenient, or directly choose Zhenqi Island Hong Kong-style Agrocybe aegerita and Lentinus edodes lotus seed soup. When ready, soak the mushrooms in warm water first and wash the other materials. Buy 500 grams of black-bone chicken in the supermarket, blanch it in a pot, and put the ingredients together.
Online says it has these effects. Anti-aging has the functions of tonifying kidney and nourishing yin, strengthening spleen and stomach, improving human immunity and enhancing human disease prevention ability. Regular consumption can play the role of anti-aging and beauty. Personally, I think this soup is delicious, and the meat of black-bone chicken is tender, which is my work after a week.
Question 10: Cantonese people use it to make soup. Who knows what it is?
It is the dried and mature kernel of Nymphaeaceae.