In the eyes of many people, Cantonese people cook soup every day, and it is all "old fire soup", on the table of Cantonese people, meat can not be eaten, but the soup can not be drunk. In the cold weather in winter, Cantonese people will still prepare a pot of hot soup, mutton soup, rib soup, beef soup, pigeon soup, duck soup... Each has its own specialty. Therefore, in the eyes of friends, Cantonese people will put food that can be put in their mouths with ingredients for soup. It is undeniable that soup water nourishes the spleen and stomach, especially the wet and hot water and soil in Guangdong, and the eating habits developed by the older generation of people are relatively more rational in the treatment of soup today.
"Everything can be boiled", what kind of soup do Cantonese people generally drink in winter? Today, I share my family's 6 soups that are often boiled in winter, home-cooked, original, no big fish and big meat like nourishment, but can be moisturized like a long stream of fine water.
<h1 class="pgc-h-arrow-right" > [Thatched bamboo cane powder kudzu stew pork bones].</h1>
Ingredients: 1 kg of kudzu, 1 kg of pork shin bone, 2-3 sections of bamboo cane, 1 carrot, 1 bundle of thatched root, 1 date, a little salt.
Kudzu, a rhizome-like substance, is also called kudzu root by many people, which is rich in starch and is often used to make kudzu powder. Powder kudzu clear heat, detoxification, often used with pork bones, carrots, tender powder kudzu taste powder, no residue, old powder kudzu will have slag, but can be used for soup. You can match a few sections of white sugarcane and a small bundle of thatched roots, and in winter, you must also clear the internal heat, and the powder kudzu soup tastes sweet and hot, suitable for all ages.
<h1 class= "pgc-h-arrow-right" > [ginseng stewed pigeon soup].</h1>
Ingredients: 3-4 fresh ginseng, 1 pigeon, 5-6 red dates, a little goji berries, salt to taste, a few slices of ginger.
Artificially grown ginseng also contains more than a dozen kinds of amino acid nutrients that are conducive to human absorption, but also has a tonic effect, ginseng with old hens or pigeon soup, soup chicken nuggets as large as possible or the whole or half into the pot, ginseng brush clean, the whole into the soup pot, low heat slow simmering 1-1/5 hours, ginseng taste slightly bitter, can be used a few red dates to bring out the slight sweetness.
<h1 class= "pgc-h-arrow-right" > [peanut mushroom stew pork belly soup].</h1>
Ingredients: 1 fresh pork belly, 10 dried shiitake mushrooms, a few white peppercorns, 1 handful of peanuts, a pinch of salt, a few slices of ginger.
Pork belly, is the internal organs of the pig, when cleaning, the inner wall of the pork belly should be turned out, with a large amount of starch and salt, scrubbing back and forth several times, until the mucus and odor of the inner wall are rinsed clean. The pork belly soup is first blanched, the blanched pork belly is cut into slender strips, and then put into the soup pot, and simmered with the soaked mushrooms and peanuts for about 1 hour.
Before coming out of the pot, pat a few white pepper flat, put it in the soup pot and continue simmering for 10 minutes on low heat. White pepper has the effect of driving away cold and warming the stomach.
<h1 class="pgc-h-arrow-right" > [peanut papaya stew chicken feet].</h1>
Ingredients: 200 grams of peanuts, 6-8 fresh chicken feet, 1 piece of pork tendon, 1 cooked papaya, a few slices of ginger, a little salt, 1 date.
Papaya is particularly sweet after winter, and fresh chicken feet contain a lot of gum, because the skin of chicken feet is more, papaya has rich iron, the taste is sweet, peanuts are healthy and spleen, and adding a small piece of lean meat or pork tendon can increase the meat flavor of the soup. Papaya should be selected with a relatively high degree of ripeness, and the taste of papaya is sweeter. After the chicken feet and pork tendon peanut soup are cooked to a milky white (about 40 minutes), then cut the papaya into pieces and continue to simmer for 15 minutes, the papaya soup is still formed, and the taste is just right.
<h1 class="pgc-h-arrow-right" > [quail stewed with yuzhu sand ginseng].</h1>
Ingredients: 1 quail, 15 grams of jade bamboo, 15 grams of sand ginseng, 15 grams of taizi ginseng, a few red dates, a few slices of ginger, a little salt.
Quail, also a type of poultry, is mostly used in soups and stews. The quail is small, probably similar to a pigeon, and the price is cheaper than a pigeon. Weak and malnourished can eat quail soup, and jade bamboo, sand ginseng, prince ginseng nature is mild, nourishing yin, shengjin, spleen, the quail chopped into large pieces, after the boiling, and sand ginseng yuzhu prince ginseng red jujube and other stewed cups, tonic, heat dissipation.
< h1 class= "pgc-h-arrow-right" > [watercress stewed pork lung soup].</h1>
Ingredients: 2 catties of watercress, 1 pair of pork lung, 50 grams of north and south apricots, 1 date, 1 piece of ginger, a little salt.
Watercress, heat clearing, detoxification, fire, is a common vegetable in Guangdong in autumn and winter, mostly used in soup, crude fiber, the most common collocation is with pig lung, north and south apricot soup. Pig lung cleaning is more troublesome, you need to inject water back and forth, repeated cleaning, until the pig lungs turn white, and then boil the water. A whole pig lung is not much after being boiled with water, but it is combined with the north and south apricots, which has the effect of moisturizing the lungs and relieving cough. Watercress soup is suitable for long-term stewing, generally boiled for 50 minutes - 1 hour or so, simmer until the watercress becomes yellow, the stems become soft and rotten, add a piece of ginger to go to the cold of watercress.
Eat according to the season, cook soup according to the season, the family benefits, and the winter soup should be selected according to the season and the physical needs of the family.
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