How many kinds of stewed soup are there in Cantonese cuisine, can you list them? 20

1. Choose the ingredients. First of all, if you want to stew a delicious soup, you must first choose the ingredients, for Cantonese people, they are very particular about seven points of meat and three points of bones, which means that when stewing soup, neither all the meat nor all the bones, to put the bone and meat together, the combination of the two flavors, then the stewed soup will naturally taste a lot better.

2. Blanch. In the process of making soup, there is a step is blanching, the purpose of this is to boil out the blood or other impurities in the meat, remove the fishy smell of the meat, so as to ensure that the soup is more rich, and it is still very particular when blanching, it is best to choose to use warm water in the pot, and then go through the cold water again, and then put it in the pot of boiling water until it does not boil the blood.

3. Add to the soup. After putting the blanched ingredients into the pot, don't be in a hurry to add water, we should add water to another pot, and then stew with the seasoning, and then pour the stewed soup into the pot, this is mainly because the blanched meat is hot, if you suddenly add cold water, this will cause the meat to be depressed suddenly, lock the moisture in the meat, it will taste more woody, and also lose nutrients, and the flavor of the incense book is not strong enough.

4. Add condiments. No matter what soup is stewed, we need to use condiments, but don't add too many condiments when in motion, just add a small amount of salt and ginger to stew, because ginger has the effect of removing the fishy smell, and the salt is for seasoning, so that adding seasonings not only ensures the original taste of the soup, but also removes a certain fishy smell, so that the soup tastes more rich.

5. The time to stew the soup. When stewing soup, we should also grasp the time, the stew is too short, the nutrients of the ingredients are not stewed, if the stew is too long and we are afraid that the ingredients will be stewed old, so we must grasp different times according to different ingredients, so that the stewed soup will be more delicious and nutritious.

1. Choose the ingredients. First of all, if you want to stew a delicious soup, you must first choose the ingredients, for Cantonese people, they are very particular about seven points of meat and three points of bones, which means that when stewing soup, neither all the meat nor all the bones, to put the bone and meat together, the taste of the two is combined, then the stewed soup will naturally taste a lot better.

2. Blanch. In the process of making soup, there is a step is blanching, the purpose of this is to boil out the blood or other impurities in the meat, remove the fishy smell of the meat, so as to ensure that the soup is more rich, and when blanching, it is still very particular, it is best to choose to use warm water in the pot, and then go through cold water, and then put it in the pot of boiling water until the boiling water is not boiled.

3. Add to the soup. After putting the blanched ingredients into the pot, don't be in a hurry to add water, we should add water to another pot, and then simmer with the seasoning, and then pour the stewed soup into the pot, this is mainly because the blanched meat is hot, if you suddenly add cold water, this will cause the meat to be suddenly depressed, lock the moisture in the meat, it will taste more woody, and the nutrients will be lost, and the fragrance is not strong enough.

4. Add condiments. No matter what soup is stewed, we need to use condiments, but don't add too many condiments when in motion, just add a small amount of salt and ginger to stew, because ginger has the effect of removing the fishy smell, and salt is for seasoning, so that adding seasonings not only ensures the original flavor of the soup calendar, but also removes a certain fishy smell, so that the soup tastes more rich.

5. The time to stew the soup. When stewing the soup, we should also grasp the time, the stew is too short, the nutrients of the ingredients are not stewed, if the stew is too long and we are afraid that the ingredients will be stewed old, so we should grasp different times according to different ingredients, so as to make the stewed soup more delicious and nutritious.

1. Three fresh soups:

Sanxian soup has high requirements for raw materials, and it is composed of three kinds of seafood, shrimp, crab, and snail. The three of them come together in one pot to interpret the fresh words very vividly, and the short cooking time not only cooks the fragrant soup, but also ensures the freshness and tenderness of the ingredients to the greatest extent. These three materials also have one more thing in common:

With the shell, this belt can play a role in adding color and flavor, on the one hand, it can play a protective role, and will not cause any material to be broken during the cooking process.

2. American ginseng black chicken soup:

American ginseng has the effects of clearing heat, detoxifying, tonifying the heart and slowing down the qi, while black chicken has the effect of nourishing blood and kidneys. American ginseng black chicken soup nourishes qi, invigorates blood, nourishes yin and nourishes the skin. American ginseng is a kind of "cool" ginseng, its taste is bitter, slightly sweet, cool, with the effect of nourishing yin and replenishing qi, quenching thirst, removing irritability, clearing deficiency and fire, strengthening righteousness, and anti-fatigue, which is very suitable for summer "clear and replenish".

3. Pork knuckle ginger soup:

Pork knuckle ginger, also known as pork knuckle ginger vinegar or ginger vinegar, is a food in Guangdong Province that includes ginger, sweet vinegar, eggs and pork knuckles. Postpartum women recuperate at home for at least 40 days, commonly known as confinement, to recuperate and replenish lost nutrients. They will eat pork knuckle ginger to nourish and strengthen their bodies.

And in the feast of the moon of the disturbance, pork knuckle ginger is also an indispensable dish.

1. Old chicken, duck, red meat, pork stick bones, and pig's feet are changed into large pieces, the pig skin can be cut into small points, and the chicken feet are removed from the nails, washed, and soaked for 2 hours. The aim is to remove the fishy smell of the raw materials.

2. Cook the raw materials in a pot under cold water, boil for 30 minutes on high heat, remove them, wash off the blood stains and foam with water, and set aside.

3. Prepare a large stainless steel pot, add about 15 catties of water to the pot, boil the filial piety imitation over high heat, simmer the raw materials over medium heat for 20 minutes, and skim off the foam.

4. Switch to low heat and continue to simmer for more than 6 hours. When doing this, you don't have to stare at the fire, just take care of it every hour. Try not to stir the ingredients.

5. Now, simmer over high heat for 1 hour until the soup is thick and white, and turn off the heat. The purpose of the fire is to make the raw materials stew fragrant and flavorful, and to fully force out the gum of the raw materials. Remember, to make the soup thick and white, you must use high heat.

Conversely, avoid using high fire. For example, the soup and second soup used in stir-frying in Cantonese cuisine must be simmered over low heat.

6. Spread it in another pot with a fine sandcloth and slowly filter the cooked thick soup, because in the process of cooking, some of the raw materials have been basically soft and rotten to the form of slag, so you must filter it out carefully, and you can think about it several times. In the end, I got about 4 catties of thick soup.

There are many of them, to name the following:

1. Yuzhu pork lean broth. Composition: 30 grams of jade bamboo, 150 grams of lean pork, appropriate amount of Kaiyin refined salt and monosodium glutamate.

Method: First wash and slice the jade bamboo, wrap it with gauze, wash and cut the lean pork, and then put it into a casserole, add an appropriate amount of water to decoction, and add refined salt and monosodium glutamate to taste after cooking.

2. North apricot pork lung soup. Ingredients: 250 grams of pork lungs, 10 grams of apricots, appropriate amount of ginger salt. Preparation: Cut the pork lungs into pieces and wash them, add an appropriate amount of water to make the soup, and the soup will be washed into 1 to 2 tablespoons of ginger juice and seasoned with salt.

3. Stewed pigeon with snow ears and red dates. Ingredients: pigeon ingredients: snow fungus, red dates. Method: After cleaning the pigeon, cut it open, scald it with boiling water, put it in the broth, and add it.