There are two kinds of Cantonese language: boiling soup and boiling soup , what is the difference

Introduction: In Cantonese.

Boiling soup and boiling soup are two different ways to make soup, so what is the difference between the two? <>

1. What is the difference between a soup and a stew?

As we all know, many families in Guangdong are not allowed to go without soup for a day, but not all of them are old and beautiful every day.

Cooking soup is to put all the soup ingredients into a casserole and add boiling water, boil for 2 or 3 hours after boiling, the production method is simple, but you can't add water halfway, otherwise it will destroy the taste of the whole soup, the main purpose of making soup is to replenish water. Stewed soup is steamed in the soup through water, there are acidic raw materials are first to go through the fish, add various auxiliary materials and water, steam for 4 6 hours, stew soup is through the high temperature and steam outside the stew pot indirectly make the temperature in the stew cup rise to the boiling point, the essence of the raw materials are all forced into the soup, so the soup color of the stew is clearer, more original, stewed soup is generally used to stew tonics, nourishing is the purpose. <>

2. What is boiling soup?

Whenever the climate changes in the season, the type of soup in Guangdong will also change, and the old soup will be cooked for many years.

It has become an indispensable part of Cantonese people's lives. So-called. This soup is made by boiling vegetables, eggs, meat or seafood into boiling water after the water is boiled, and the seasoning ingredients are cooked thoroughly, such as simple choy sum meat slice soup, fish fillet wolfberry leaf soup, shepherd's cabbage meat slice soup, etc., it only takes a few minutes to make a soup.

Boiling hot is boiling, soup pot, soup is cooked with mild utensils, such as casserole, etc., which are cooked for a long time to pay attention to the heat and the size of the fire, and generally boil over low heat after boiling. <>

3. Cantonese soup and boiling soup**.

Due to the climate change in Guangdong, many Cantonese people like to drink soup to force out the heat in the body, and Cantonese people firmly believe that soup has the effect of clearing heat and removing fire, so soup should not be absent from the diet. In the family diet arrangement in Guangdong, the old fire soup is often used as a pre-meal prelude, and whenever the seasonal climate changes, the type of soup will also change, for many years, the old fire soup has become an indispensable part of the life of Cantonese people, and the soup of Cantonese people is also divided into many types, such as boiling soup, boiling soup, stewed soup, etc.

The soup is simmered slowly, while the boiling soup is simmered over high heat. The soup is more delicious to drink, and the boiling soup is perfect for seafood soups.

"Boiling soup" refers to putting vegetables, meat or seafood into boiling water to season after the water is boiled, and the ingredients can be cooked thoroughly before they can be cooked, while "boiling soup" is after the ingredients in the casserole are boiled, and then slowly boiled for 2 or 3 hours on medium and low heat, and some need to wrap for about 10 hours.

The difference between them is that the materials used, the boiling method is different, the nutrients contained are different, the taste is different, and the nutritional value is different.

Boiling soup is made by Cantonese people to make old fire soup, which is the first meal of Cantonese people to eat, and boiling soup refers to boiling boiled water, and then putting the ingredients into it after the water boils.

Introduction: Cantonese.

There are two kinds of "boiling soup" and "boiling soup", what is the difference between them? There is a big difference between "boiling soup" and "boiling soup", boiling soup is usually a high fire, after the water is boiled, put in fish fillets, meat slices, vegetable leaves, melon slices, egg flowers, etc., easy to cook ingredients, such as seaweed egg drop soup, green vegetable tofu soup, oyster mushroom meat slice soup, etc., and then put in shredded ginger, salt, you can get out of the pot. Cooking soup is very particular, usually prepare a casserole for making soup in advance, and then choose the ingredients, there are more ingredients for making soup, and many people will choose some medicinal materials, such as:

Cordyceps, wolfberry, red dates, ginseng, etc., but also with some meat, such as: pork ribs, chicken, duck, fish, pigeon, pork belly, etc., put some difficult ingredients into the casserole and simmer slowly, usually it takes more than two hours, add a little salt when out of the pot, as for other seasonings, you need to decide according to what soup to cook.

1. How to make soup.

Ginseng chicken soup.

Prepare the ingredients: local chicken, peanuts, red dates, ginseng, wolfberry, ginger slices, edible salt, local chicken cut into pieces and clean, peanuts soaked in water for 1 hour in advance, ginseng, red dates and soaked peanuts washed, and then prepare ginger slices. Add water to the pot, put the chicken pieces together, skim off the foam after the water boils, take out the blanched chicken after 7 or 8 minutes, rinse it again with hot water, put all the prepared raw materials in the stew pot, add an appropriate amount of water, boil over high heat, and then turn to low heat and simmer for about two hours.

Second, the production method of boiling soup.

Boiled soup with bacon zucchini, prepare ingredients: bacon, zucchini, ginger, eggs, production method: slice the zucchini, put oil in the pot, put ginger after the oil is hot, put the salted meat slices after the fragrance is stir-fried, and then continue to burst, put the water to cover the pot, put the melon slices and other soups to boil after the water boils, immediately after boiling, stir the egg liquid prepared in advance and put it in, roll for a while, put salt and stir a few times to turn off the heat, put the soup into a bowl, and drip a few drops of sesame oil.

If you make soup, you pay more attention to slow boiling, and boiling soup is a more direct way to drink. Ingredients can be cooked and eaten directly, so you can't make full use of the ingredients.

There are two kinds of Cantonese language: "boiling soup" and "boiling soup", which one do you prefer? In the southern region, especially in Guangdong, soup is an indispensable delicacy in the life of Cantonese people, the method of making soup is divided into boiled soup, boiling soup and stewed soup, these kinds of soup are liked, no matter what kind of soup, can replenish the body's minerals and salt lost due to sweating.

1. Make soup. Soup is to use a casserole to cook food, all the ingredients are cleaned and added an appropriate amount of water, directly heated until the food is cooked, the soup continues to evaporate in the process of making soup, and the lid should be opened every once in a while to see, if the water is not much, add water in time, this way because the cooking time is very long, the ingredients will be boiled rotten, and the taste is basically in the soup.

2. Boiling soup. The method of making boiling soup is very simple, after adding water to the pot, add vegetables, eggs, meat or seafood to the boiling water, add salt, chicken essence, sesame oil to taste, and the ingredients should be quickly boiled after cooking. For example, tomato and egg soup, spinach pork liver soup, lean meat loofah soup, etc.

Boiling soup is a method of making soup that basically every household will make, especially in the hot summer, when you have no appetite for anything, a bowl of simple and delicious tomato and egg soup is a good choice.

1. Chicken soup with corn and pork liver soup with spinach.

Corn pot chicken soup: a chicken, a corn, ginger, cooking wine, salt, production method: wash the corn and chop the pieces for later use, clean and chop the chicken for later use, slice the ginger, add water from the pot, put the chicken pieces in, add cooking wine and ginger slices after the water boils, blanch it with hot water and pick it up for later use, prepare a casserole, put in the water, chicken pieces, ginger slices, boil over high heat, then turn to low heat and boil for two hours, and then add seasonings.

Spinach and pork liver soup, prepare spinach, pork liver, cooking wine, salt, wolfberries, sesame oil. Cut the pork liver in advance and soak it in water repeatedly, soak the blood foam, wash the spinach and cut it into small pieces for later use, boil the water, add the pork liver, spinach, cooking wine, boil the ingredients twice, add salt, sesame oil, and wolfberry to get out of the pot.

I like to make soup because I think it has a stronger flavor and a better texture.

I like to make soup because I like to drink soup very much, and the soup in Guangdong is very delicious.