What skills do Cantonese people have in making 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.

What materials do Cantonese people usually use to make soup?

Cantonese 1 1 Tips for cooking soup: Guangdong's soup pays attention to old fire. Pay attention to the original flavor, cook a pot of soup, in addition to the basic materials, just add salt, and sometimes add some ginger to remove the fishy smell. Tonga in other places has lost its original flavor with this and that.

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 kind of ginsenoside, it will decompose and lose its nutritional value if cooked for too long, so the best time to cook ginseng soup is 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 making soup, and they are also more scientific. ......

Why do Cantonese people have the tradition of "making soup" and why do Cantonese people like making soup so much?

We Cantonese like to drink soup, which has much to do with the hot and humid regional climate in Guangdong. When friends meet, do they usually say that they have drunk today? The trend is that on the one hand, the real effect of soup is probably the most critical.

The nourishing state of Lao Huo Tang is directly proportional to the soup material and climate. For example, in Beijing, when sandstorms are raging and the moisture in the air is almost dry, it is necessary to choose "stewed pork lungs with dried vegetables" and "stewed pork ribs with snow ear papaya" to moisten the lungs to quench thirst and replenish qi and blood; If your body is full of anger, you can try sweet and cold soup materials, such as "chicken bone grass with old chicken" and "cold melon with red beans with keel"; If the body is too cold, you can choose some hot soup, such as "stewed duck with fresh ginseng" and "stewed pigeon with cordyceps sinensis", but remember that cordyceps sinensis, ginseng and American ginseng are not suitable for making soup. Even in autumn and winter, these nourishing and aphrodisiac soups should be cautious, especially for the elderly and children. From a purely cosmetic point of view, the choices are mostly stews, such as "stewed lotus seeds with longan and red dates", "stewed bird's nest with ginseng and snow ear" and "stewed lily with tremella and almond".

Soup should be made in a casserole with delicate texture. Nowadays, it is more fashionable to use a crock pot. As for stew, it is natural to choose stew. Compared with soup, stew is more grand. The so-called three pots and four stews is the truth. In other words, soup usually takes three hours and stew takes at least four hours.

In operation, making soup is actually very simple. As long as the raw materials are reasonably matched, put the raw materials into the pot, boil them and simmer them slowly. The heat is controlled by the soup, and the rest is a matter of time.

Why do Cantonese people have a tradition of making soup?

Everything is harmonious, (hot, cold, bitter or sweet)

As long as the function of soup is reconciliation, it is now the theory of balance.

The nature and taste of things want to harmonize with each other, and decoction is one of them. If well reconciled, it can nourish the five internal organs and cure diseases. Traditional Chinese medicine is commonly used to prescribe several kinds of Chinese medicines to boil soup together, which is called recipe science in pharmacy, such as Lizhong decoction.

Everything has its good side and bad side. If it is not well integrated, it will harm your health. Now cooking soup at home, with a handful of astragalus in one hand and a handful of red dates in the other, I think this is a common tonic. In fact, it is an ignorant and unintentional injury. Children, in particular, tend to be precocious and irritable.

At the same time, don't think that traditional Chinese medicine can harm food, otherwise it is necessary to mix medicine and food properly to be healthy.

The ancients said, "Parents don't know whether medicine is unkind or children don't know medicine is unfilial. Buying food for parents and cooking for children all require some knowledge. Don't just play with your mobile phone, which one is not a baby. Books are the ladder of human progress. Read more books. Adoption yo

Does anyone know how Cantonese people make soup?

Cantonese people are the best eaters, 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! ~

In fact, 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! ~

Below I will introduce several typical soups that Cantonese people often drink and how to make them!

Braised lean meat in cold sauce

Production technology gallbladder 1. 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.

Formula stage chart

Pork (lean meat): Pork should not be eaten with dark plum, 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

Function: Reduce fat, clear the stomach, and have slimming effect.

Ingredients: 50 grams of Agrocybe aegerita (dried Agrocybe aegerita, available in southern stores and large supermarkets), cut into small pieces and rinse slightly (do not soak). 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.

Soybean pork knuckle soup

Ingredients: 750g pig's trotters, and 0/50g soybean/kloc.

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 and simple in nutrition, which is suitable for nourishing in autumn and winter.

Zinan jujube pigeon soup

Ingredients: 50g Lycium barbarum, jujube 10, squab 1 0, ginger 1 0.

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.

Beauty lose weight chicken soup

People with pale face, dry skin and rough skin should drink it most.

Efficacy: clearing away lung-heat, resolving phlegm, invigorating spleen, reducing swelling and nourishing blood, suitable for obese people with anemia, edema, excessive phlegm and pale face.

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

People with hot, red teeth and high blood pressure should drink it most.

Efficacy: clearing away heat and toxic materials, reducing blood fat, moistening skin and lowering blood pressure.

Ingredients: half a catty of fresh mushrooms, two pieces of tofu, six or two pieces of lean pork, one piece of ginger, salt or. ......

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.

Why do Cantonese people like making soup so much?

The weather in Guangdong is very hot. In the past, farmers were prone to sweating and electrolyte loss, which was manifested as hot air or moisture. Cooking soup can break down food into small molecules, which are easier to absorb and replenish electrolytes faster.

This is the experience of the ancients.

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.

Why do Cantonese people love making soup so much?

Cantonese people love making soup so much because they 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.