Speaking of this Cantonese old fire soup water, you will think of your cousin's mother-in-law. Although the aunt is not a Cantonese, she came to Guangdong to live, followed the customs, and fell in love with the old fire soup in Guangdong, so she learned to cook it.
Auntie's execution ability is very strong, in addition to asking people for advice in the market, she also flipped through the soup recipe herself, bought two casseroles and ingredients, and imitated them decently.
In the beginning, the aunt would cook two pots of soup at once, and the types of soup water in the pot were still different.
A hot and moist soup, another soup to nourish. According to the aunt's saying, Cantonese people drink soup divided into cool and hot, so that drinking two kinds of soup at a time, you can first clear the fire and then supplement the body, and then, after making up the body to prevent the fire, drink some clear heat, so that the cold and hot alternately drink soup, in order not to lose. Listen, it seems to be the same truth...
In short, my cousin said that these two pots of soup had been drunk for two days, and they all felt that their bodies were fighting in the realm of cold and hot for two days... But you can't help but drink, that will waste your mother-in-law's heart. So she told her mother-in-law that it was too wasteful to cook two pots of soup at a time, and one pot was enough, and the varieties could be alternated.
Auntie also felt that it was too much trouble to cook two pots of old fire soup at a time. The masters who teach the aunts also say that Guangdong soup water, in fact, do not have to be too rigid in the form, just do as you want. After experimenting a few times, my aunt felt that she could also become a teacher, and she could no longer do it one by one according to the soup recipe.
Therefore, under the development of auntie, the lotus root mung bean rib soup that Guangdong people usually love to cook has become lotus root red bean rib soup, and the aunt said that this is a supplement.
The tonic red ginseng, plus damp barley and red adzuki beans, made into a red ginseng, barley red adzuki bean stew chicken soup.
There is also honey date Huaishan mung bean pigeon soup, pepper carrot chicken soup, bamboo silk chicken knot melon soup, and Chinese ginseng pot pork cross...
Seeing these soups, although I think that my aunt's collocation is good and creative, my cousin's brain only has the words "no, no, no..." echoing back and forth.
My cousin felt that drinking two pots of soup with different habits a day was a hot and cold battle, and now this improved soup was a mess.
However, if the mother-in-law cooks out the soup like this, it is also a kind of intention, and as a daughter-in-law, she can't help but drink it... My cousin felt a little embarrassed. I think this problem is not difficult to solve, and my aunt is not an old antique who can't listen to other people's opinions, she just doesn't know much about Cantonese soup.
Guangdong's soup is indeed a delicious flavor that can be boiled out of different foods. Sometimes medicine coexists with chicken, duck and fish meat, and sometimes it is just a single taste, which can be a school of its own.
Guangdong's soup water, if it is exquisite, it does not seem to be very exquisite. At first glance, it can make people think that everything can be put together, whether it is plants or animals, fruits, vegetables and poultry... Whether it is dry or fresh, put it all into the pot, sweep it all up, add water and stew it.
Say it's not exquisite? Guangdong's soup water has its own rules: hot, nourishing, cool, damp and hot under the fire... Under these distinctions, many pairs are subdivided. Don't know how to match? Ask the vendors in the market, the big sister in the park, can give you a clear and clear explanation.
Whether the meat with the matching meat should be blanched first, and whether the medicinal herbs or plants should be soaked first, all have their corresponding habits. Even when to pair it with a piece of tangerine peel, or to grab a handful of mung beans, has its own rules.
However, no matter how the ingredients change, there are several points of traditional Cantonese soup that will not change.
1, the ingredients must be fresh;
2, it is best to use casserole soup;
3, the water for the soup should be full at one time, do not add water in the middle;
4: Boil on high heat for another 5 minutes, then simmer for one and a half to two hours over medium-low heat;
5, the soup only needs to be seasoned with salt.
In short, the traditional Cantonese soup water, looking at the good taste that can be casually matched, in fact, still need to pay attention to some rules and methods.