What are the traditional home cooking practices of Guangdong soup?

In my family, every weekend or cold winter, there is a bowl of hot Cantonese soup on the table.

These traditional family cooking methods not only bring delicious food, but also inherit the warmth and care of the family.

Let's share with you some common Guangdong soup home cooking practices full of memories.

1. Slow stew casserole method:

In my family, slow casserole is a traditional cooking method for making Cantonese soup, which makes me deeply appreciate its unique charm.

I remember when I was a child, whenever the weather turned cold or my family needed rest, my mother always prepared all kinds of ingredients early, then put them in a big casserole, gently covered the lid and began a long slow stew process.

On one occasion, I especially remember the winter melon sparerib soup my mother made for us.

She chose fresh white gourd, lean meat and pig bones, then put them in a casserole, and added some Chinese herbal medicines, such as yam and medlar, to enhance the nourishing effect of the soup.

Next, she chose a suitable heat, put the casserole on the stove and gently turn the heat down. The whole room soon filled with rich aroma, which made people drool.

The whole stewing process is very patient, and it takes several hours or even a whole day.

Mom will check the state of the soup from time to time to ensure that the heat is moderate, the soup is slowly concentrated and the nutrients of the ingredients are fully released.

Finally, the casserole was opened, and a delicious aroma came to the nose. The soup was clear and bright, and the ingredients were fresh and delicious.

It is this slow stewing process that makes the taste of Guangdong soup deep and rich, and the nutrition in the soup is also preserved to the greatest extent.

This cooking method is not only a skill, but also a respect for ingredients and a sincere love for food.

Every time I taste this Cantonese soup, I feel the care and care of my family and cherish the warmth of this family.

2. Soup pot:

On that occasion, my family and I prepared a pot of nourishing pigeon soup.

We chose fresh pigeons, scallops and mushrooms as the main ingredients, and then put them into the soup pot.

At the bottom of the soup pot, we put some nourishing Chinese herbal medicines, such as Dangshen and Lycium barbarum, to enhance the medicinal and edible effects of the soup.

Next, we will adjust the soup pot to the right temperature and cover it.

Under the soft flame, the ingredients in the soup pot began to gradually release attractive aroma, which permeated the whole kitchen.

This process requires patience, so that the essence of the ingredients slowly seeps into the soup.

A few hours later, we turned on the soup stove, and a strong aroma came to the nose. The soup is clear and transparent, the ingredients are tender and delicious, and the nourishing ingredients of Chinese herbal medicines are fully released.

This pot of delicious pigeon soup is not only nourishing the body, but also respecting the ingredients and loving the food.

The uniqueness of the soup pot lies in its constant temperature and continuous heating, which makes the ingredients slowly release the most delicious taste.

This method not only retains the nutrition of the ingredients, but also makes the soup richer and more delicious.

Through this personal experience, I deeply realized the important role of soup cooker in making Cantonese soup. It allows us to cook attentively, take time to taste, and finally taste a delicious and nutritious soup.

3. Double pot stew:

Once, my family and I prepared a pot of nourishing Yaozhu Hua Jiao soup, which was stewed in two pots.

First of all, we choose fresh Yaozhu and Hua Jiao as the main ingredients, which have good effects in nourishing and preserving health.

Then, we prepared two saucepans of different sizes, a large pot and a small pot.

First, we put a proper amount of water in a large pot, then add Yaozhu and Hua Jiao, and simmer.

In another small pot, stew some nourishing Chinese herbal medicines, such as Lycium barbarum and Codonopsis pilosula.

As time goes by, the soup in the cauldron is gradually concentrated, the essence of ingredients is gradually dissolved into the soup, and the medicinal soup in the small pot becomes fragrant.

Then, we pour the medicine soup from the small pot into the big pot, and the two are combined into one.

This step is the key to the double pot stew, which fully integrates the nourishing ingredients of the medicinal soup with the main soup to achieve the purpose of nourishing the body.

Then, we continue to simmer until the soup is rich and transparent, and the ingredients are tender and delicious.

4. Cooking method of stews:

First, I clean the pigeons, blanch them with boiling water and remove the blood. Then, I put pigeons and Chinese herbal medicines into the stew pot, gently pour in the right amount of water and cover the pot.

I deliberately choose slow stewing, so that the ingredients will gradually blend under low fire.

In the process of stewing, I smelled a strong herbal aroma, which is one of the characteristics of stewing.

Although it took a long time, this is the secret of making the soup mellow and delicious.

While I was waiting, there was a warm atmosphere at home, as if I smelled the stew cooked by my grandmother when I was a child.

Finally, when I opened the lid of the stew, a mellow smell came to my nose. The soup is clear and transparent, the pigeon meat is tender and smooth, and the nourishing function of herbs is fully integrated into it. After the family tasted it, they were full of praise and praised this pigeon soup for its delicious taste and nourishing the body.

Beibei has something to say:

In my family, these traditional cooking methods of Cantonese soup are not only a cooking skill, but also a family emotion and memory.

In these ways, we not only enjoyed the delicious food, but also felt the care and care of our families.

Every bowl of hot Cantonese soup carries the warmth of home, which makes me feel the taste of home all the time.