Cantonese people call the edge stove is a kind of Cantonese hot pot, in Guangdong no matter the spring, summer, autumn and winter, you can see the streets and alleys everywhere at night, such as roadside food stalls, restaurants, restaurants, farms, hot pot restaurants and so on.
Only to see a few people gathered together, fishing out a variety of delicacies from the hot pot, while eating, drinking and fist-pumping, you can hear from a distance: "a dragon, a good brother, three horses, four happy fortunes, five leaders, six six six ...", this scene is really lively and extraordinary, it can be seen that in Guangdong to play the edge of the stove is deeply loved by people.
However, Guangdong people at home to play the side stove seems simple, there are many exquisite places, the soup base of the side stove should pay attention to health and replenishment, generally according to the season will add a variety of commonly used Chinese medicinal materials in the soup to achieve the purpose of health.
Now let's take a look at the Guangdong people's practice of boiling a clean and cold soup base when they beat the side stove, and you know that the Cantonese people love the side stove.
Made of pork bones or rib bones, radish and corn with a little Huaishan, lotus seeds, lilies, sand ginseng, cinnamon balls, mustard fruit, jujube, jade bamboo, etc., this is the more classic side stove soup base.
After the boiled ribs, radish, corn soup base and herbs are mixed, the pot is rolling with a faint milky white color of the soup, it looks clean and refreshing, and the original aroma of the soup seems to be enough to make people feel excited.
Don't put too much mineral water at the bottom of the soup, about twice as good as the ribs, add a little green onion, a few slices of ginger, add an appropriate amount of cooking wine, cover the pot, and simmer over high heat.
About ten minutes, the water in the pot began to boil, the fire was changed to a low heat to simmer slowly, then open the lid, only to see the soup bottom is clear and transparent, use a spoon to skim off the foam, cover the pot lid again, as long as you wait patiently, but also from time to time to skim off the foam, after about twenty minutes, the soup base of the ribs in this pot is almost cooked well.
Take out the few white radish that have been washed round and rolling, the golden corn hand knife down, the knife flashed, the radish and corn became corn blocks and radish pieces, quickly pour these corn and white radish into the rib soup base, this time you can add a little salt to the soup, add some Chinese medicinal herbs Huaishan, lotus seeds, lilies, sand ginseng, cinnamon meat, mustard fruit, jujube, jade bamboo and so on.
In less than ten minutes, the radish and corn are cooked, and from the pot emits a strong aroma of corn and radish, mixed with the sweet chinese herbs and the meat aroma of ribs, wafting out a faint fresh fragrance, thinking about it can't help but drool.
At this time, you can add a variety of ingredients to the boiling pot.
At this moment, you can add beef balls, fish meatballs, pork balls to the boiling hot soup base, just to cook them better and quickly to boil out the aroma of these ingredients, and then add the tender chicken, pigeon meat, seafood, fish fillets after the cooking, the pot fish out your favorite food, dipped in chili ring soy sauce as a dipping sauce, eat the taste is no less than any mountain treasures and seafood. Almost finished eating, then add the greens. Green vegetables can not be put in too early and easily cooked, that will not be delicious.
In short, after the soup base of the edge stove is boiled, as long as a variety of fresh main ingredients are added, the air in the whole house is filled with a strong fresh aroma, and the delicious taste arrives as scheduled. Fragrant molecules float between the sniffles, in the pot, on the soup, constantly stirring the taste buds of the old food.
Beef balls, fish meatballs, pork balls, beef, lamb, chicken, pigeon meat, seafood, fish fillets, crispy meat fish, mushrooms, tofu, tofu, winter melon, green vegetables... Not one less.
There is nothing that cannot be solved by a meal of sideburners.
In the cold winter, a family or about three or five friends sit around the stove, eat and chat around the fire, both warm and warm, the small life is indeed fortunate but so.
Cantonese people like to play the side stove so much, just because the side stove can not only let a family or three or five confidants, sit in the warm fireplace, reunite and chat together, but also enjoy the hot and steaming dishes that are not tired of eating, why not enjoy it.
The list goes on and on in winter, but when it comes to eating hot and cooking without any complicated cooking, you can eat the delicious dishes that the soul has hooked up with, and such a side stove makes people feel addicted.