Cantonese people use white radish to make soup, why is it so fresh and beautiful to drink? The trick turned out to be this, got it. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Cantonese people very much like to use white radish to make soup, the taste is particularly fresh and beautiful to drink, but our friends in the north, like to take white radish fried to eat, pickled to eat, make stuffing, is not the habit of using white radish to make soup, so today, I will use Cantonese people to use white radish to make soup a few tips, share with everyone, after everyone learns, also at home, use white radish to make soup to try, to ensure that the taste is delicious, especially delicious, interested friends, follow me to look down.
Cantonese people use white radish to make soup, the first trick to delicious taste is that the white radish must be fried in the pot, if not fried, the umami taste of the white radish will not evaporate, the correct way is to cut the white radish into pieces, and then leave some bottom oil in the pot, put the white radish together under the pot, open the low heat to fry to the surface, slightly yellow, stewed with white radish, only delicious, this one trick, friends, must remember well.
Cantonese people use white radish to make soup, there is also a delicious trick is that white radish to make soup, you must add boiling water, just said that when the white radish is soup, you must cut the pieces and fry it on a low heat until both sides are slightly yellow and fried, and then we take this step, we must directly add boiling water, not over the white radish, if you add cold water, then the nutrition inside the white radish is not easy to release, the soup that is played, the umami taste is not so strong, so this one trick, friends should also remember well.
Cantonese people with white radish to make soup, one of the tricks of the taste is fresh and beautiful, is to put seasoning is also very know-how, many friends use white radish to make soup, often put some MSG chicken essence, in fact, this will, but in fact, MONOS chicken essence, will cover the umami taste of the white radish itself, the more put the more difficult to drink, the correct way is that the white radish soup first fried to slightly yellow, after adding boiling water, just add the right amount of fine salt and pepper, any other seasoning does not have to be put, so that you can drink, the most delicious taste.
1, after the white radish is cut into thin wires, fry in oil until both sides are golden brown, then sprinkle some green onions and stir-fry, add boiling water immediately after frying, then add the right amount of salt and pepper to taste, simmer for more than two minutes, and so the aroma of white radish is thoroughly integrated into the soup, and then we start to process the prawns.
2, prawns clean, open the back to remove the shrimp line, directly throw into the soup, stew again for three minutes, the prawns can be cooked after the pot, and then sprinkle some spring onions, the taste is particularly delicious, the day is cold, this white radish shredded prawn soup, friends hurry to learn it.
How about friends, after reading this article, this time I know why Cantonese people, with white radish out of the soup, taste so delicious, right? Next time we buy white radish, but also according to the above tips to play soup to drink, to ensure that the taste is delicious, the article of dry goods a lot, friends remember to like the collection of preservation, I am chef Jiang Yizhou, we will see you in the next issue.