Cantonese people use a variety of ingredients. The main ingredients are meat, mostly chicken, duck, pork ribs and trotters. And large pieces of meat are often cut into cold water. Accessories are common kudzu root, licorice, coix seed, kelp, wax gourd, papaya, lotus seeds, bitter gourd and so on. Sometimes supplemented by traditional Chinese medicine, and the materials are fresh, the pursuit of original flavor, and less seasoning.
Choose Chinese herbal medicine according to your constitution. Choosing soup is very knowledgeable, especially the choice of Chinese herbal medicine. Cantonese people usually ask doctors to know their physical fitness and choose materials according to their weight.
Making soup is a great knowledge. Guangdong soup, also known as "old fire soup", is "old" because of its long time and unique heat. Boil the soup for three hours and stew it for another four hours. First, boil over medium heat, and then simmer over low heat. Use exquisite casserole.
Nutritional drinking method is particular, soup first and then dishes, which has almost become a fixed order of Guangdong banquets. Drink a few mouthfuls of soup first to lubricate the mouth and esophagus, which is helpful to dilute and stir food and promote digestion and absorption. In addition, drinking soup before meals can enhance satiety, thus inhibiting the feeding center, reducing people's appetite and avoiding overnutrition caused by overeating.
Extended data:
Cooking soup for too long will lead to the destruction of nutrients in the ingredients, and protein will be seriously denatured, leading to more vitamin loss. In addition, some surveys show that the high incidence of chronic kidney disease in Guangdong may be related to the habit of drinking "old fire soup".
The soup stewed for a long time has high purine content, which will produce a lot of uric acid after liver metabolism, which is easy to cause chronic diseases such as kidney disease. Experts suggest that the boiling time should be controlled at around 1 hour.
Fat-soluble flavor substances in boiled meat enter the soup with fat, and water-soluble flavor substances and umami amino acids also give the soup a rich flavor, but the rich flavor does not mean that the nutrition is all in the soup.
In fact, there is little nutrition in the soup, and most of protein is left in the "meat residue". If you don't eat meat in the soup, it's equivalent to picking up sesame seeds and losing watermelon. Therefore, for the sake of complete nutrition, it is best to eat soup residue together. If you find the soup residue unpalatable, instead of throwing it away, you might as well use your brains to make new dishes.
People's Daily Online-Cantonese people have a set of methods to make soup more scientifically.