Cantonese people almost like to drink "enough hot" soup water, while the soup pays attention to the heat, time, the soup will be rich and delicious. Cooking a beautiful soup with excellent, fragrant, flavor and shape requires certain skills, in order to make the food not only give full play to its nutritional value, but also retain its original taste. In the last issue, we talked about the skills of stewing soup, so today we will talk about the method of making soup!
<h1 class="pgc-h-arrow-right" > common practices for soup are divided into three:</h1>
1, raw rolling method: raw boiling soup is generally boiled in an iron pot, the iron pot is thin and heats up quickly, the soup is cooked with easy-to-cook ingredients, and the soup water is light and greasy, and the flavor is umami. The method is to first boil the water in the pot, put in the ingredients and add oil, salt, and chicken essence to turn off the heat, which is simple and convenient.
2, boiling method: after the ingredients are cleaned, the meat is blanched to remove the fishy taste, all put into the casserole, add the appropriate amount of water, first boil on high heat, and then turn to low heat for 1-3 hours! After simmering until "enough heat", add salt to taste and turn off the heat.
3, frying method: generally used for fish soup method, the soup water of this method is milky white and tempting, and the taste is fragrant and delicious! The method is to fry the ingredients in a frying pan on high heat, then put them into a casserole dish, then add an appropriate amount of boiling water and ingredients, boil on high heat and then use low heat to cook for 30 minutes to 1 hour, add salt to taste after cooking.
Today, I would like to share with you a Cantonese soup method of frying and boiling method - red adzuki bean coix seed boiled crucian carp soup! This soup has the effect of strengthening the spleen and wetting, and it is a soup that many Guangdong families will make! Fish soup has a high protein content and no fat, making it the perfect choice for summer soups! This soup is sweet and nutritious, and your favorite friends can collect it!
<h1 class="pgc-h-arrow-right" > detailed preparation of red adzuki bean coix kernel crucian carp soup:</h1>
1, prepare about 500 grams of crucian carp, 30 grams of fried red adzuki beans, 20 grams of sautéed coix kernels, and an appropriate amount of ginger pieces.
2: Soak the red adzuki beans and coix seeds in water for 4 hours in advance, after the crucian carp is cleaned, put knife flowers on both sides, and then marinate with a small amount of salt for 10 minutes.
3: After marinating, the crucian carp does not need to be cleaned, add ginger slices and fry directly until both sides are browned.
4, the soaked red adzuki beans, coix seeds into the casserole, the pot added 7 minutes of water, after boiling on high heat, the fried crucian carp into the pot, put in the ginger slices to fishy, turn the heat down for an hour, after boiling well, add the appropriate amount of salt to taste to turn off the heat.
【Warm reminder】: After the coix is fried, the spleen is better, and the red adzuki beans are more fragrant and warm after frying!
The fish soup that has been simmered for an hour is particularly strong and the aroma is enticing! Coix seeds and red adzuki beans are also particularly soft, and the taste is delicious and fragrant! There is no fishy smell at all, and the little partner can try the method of this soup!
I am Liang Jie, who likes to use soup water for health, and I can learn more about the practice and efficacy of Guangdong liang soup!