Common ingredients used by Cantonese people in soup

Common ingredients used by Cantonese people to make soup include: American ginseng, jujube, shengdi, bamboo, lotus seed, ginseng, Cordyceps sinensis, Cordyceps sinensis, Cordyceps sinensis, chicken bone grass, ginseng, Panax ginseng, silver fungus, rosmarinus officinalis, tangerine peel, goji berries, lily of the valley, maize, ginger, kelp, bamboo fungus, winter melon, white radish, Chinese yam, and lotus root.

Cantonese people make soup

Cantonese people have a lot of practices regarding soup, and there are seven common ones: boiling soup, rolling soup, stewing soup, clear soup, boiling soup, soup bubble, and braising soup.

Steaming and stewing is a common method of Guangdong stew, the ingredients in the water before steaming and stewing to pay attention to fully sealed, and to use the jade buckle paper to seal, so that stewed out of the soup will be more flavorful.

Cantonese people have "three stewed four" saying, meaning that the old fire soup to pay attention to the boil about 3 hours, the steam stew across the water needs about 4 hours.