First of all, Cantonese soup likes to put a variety of medicinal herbs. Raw land, cooked land, northern qi, tangerine peel, soil poria, party ginseng, cordyceps, locust flower, goji berries, party ginseng, fish rice, yunling, dendrobium, jade bamboo, red jujube, winter wheat, guiyuan, white fruit, honey jujube These Chinese medicinal materials are basically essential in the small warehouse and storage box of guangdong master milk who are proficient in soup anyway, there are also various beans and some nuts: eyebrow beans, red beans, mung beans, lentils, soybeans, black beans, soybeans, peanuts, walnuts, and almonds. It is also available at home. Anyway, my mother above these materials are basically a must, the home storage room can not be put down on the living room, take the shelf to put up a week at least five days of soup.
Meat for the basic meal without soup: mainly chicken, water duck, pigeon, keel, ribs, pork bones, pig's feet, pig tail, crucian carp, mutton seafood generally have oyster sauce, mussels, gong slices, Yaozhu soup time is generally more than 1 hour, within 2 hours. Depending on the situation, it will also stew soup. Secondly, to say that the taste of Cantonese people is light, in fact, Guangdong people pay attention to the original taste of eating ingredients, rather than eating the taste of seasonings such as chili spices and MSG. To eat the original taste of the ingredients, you must choose a good, fresh main ingredient with the appropriate accessories, only a little salt can be used to bring out the umami and sweet taste of the food.
Adding other flavors wastes ingredients. I remember a retired hotel executive chef (Cantonese cuisine) told me that he went to Jiangsu and Zhejiang or Shanghai to exchange and study, the local chef fried a expensive fresh freshwater fish, drizzled with sauce, very much looking forward to getting his approval, he picked a little with chopsticks, said: Very good! In fact, I thought: Fried such expensive fish, fool! Cantonese cuisine handles seafood river fresh with steaming, the most test of chef skills, steamed diners can maximize the freshness of the ingredients, fresh sweetness. I eat steamed shrimp and crab without dipping in soy sauce, and the taste is very fresh and sweet.
I remember discussing the practice of fish with an Englishman while traveling, who said the best fish she had ever had was at a Chinese restaurant in London, steamed, very fresh, and the meat was good but expensive. I laughed and said nothing, it must be a Cantonese chef's product. Watching the documentary, people in Xinjiang or Inner Mongolia love boiled lamb in white water, locally sourced, freshly slaughtered sheep, the smell is not too heavy, there is no need to add flavor. I remember that I was in a chain of noodle shops in Hangzhou, asking the soup dumplings not to put MSG and being rejected, the young man who cooked the dumplings said: You Cantonese people love to eat sweet, right?
I said: Cantonese desserts are very delicious, but the dishes are rarely sweet, we eat the original taste of food, I recommend you to see "taste Shunde". Fresh, good, suitable ingredients, less flavor, spend a lot of time and energy cooking, can not eat the umami taste of food? I guess the food tastes good. Cantonese soup makes you drink the original taste of food, so it's delicious. Twenty years of cooking soup at home, never missed a hand. Why is it delicious? Because Cantonese soup is really exquisite. I summarize it as follows: First, the ingredient is the soul. Guangdong's soup pays the most attention to a fresh, where does the fresh come from? It's the ingredients. Those who can cook alive should not die, and those who can be killed now should not be shelved. My mother's selection of pig bones is to ask for local native pigs, specifically looking for acquaintances to find and kill soon. What do you say about the day? There is no concept of the day in Guangdong, only the living are not alive! Second, it is collocation.
This piece mainly uses the essence of the elders and traditional ingredients. Which ingredients are better to combine with which ingredients?! For example, our family likes cold melon rib soup, this soup should add soybeans, and black bean rib soup, this soup should add some raw land, and lotus root stewed pig's tail, this soup should add some fresh dried octopus. These are basically standard, and other flavors are different. Finally, let's talk about the heat. The soup is basically carefully and slowly cooked, and it takes a long time to use. It's common to cook a soup for two or three hours. Many of the soups in other provinces are kuaishou soups, of course, the taste is different.
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