Guangdong natives always seem to have a deep relationship with soup, and I am no exception.
In the nearly year I've been at home, I've spent more time cooking than when I was renting alone, and it's not entirely because of how diligent I am. Since the first two or three months of last year, my mother has been with my eldest brother for a long time, of course, the reason is not to enjoy Qingfu, but to help take care of the children as soon as the dual-income family gives birth, and from the cost of this kind of thing, of course, the older generation bears most of this kind of things. Speaking of which, in the past decade, as migrant work has become the first choice for earning a living, grandma or grandpa taking care of grandchildren is far more common than in the past.
If my mother hadn't returned to my hometown by chance, my father would have had to join the army of the empty building alone this year. My father, although he was born as a farmer, no longer made a living by plowing the fields and farming, but picked up a plastering board. As a cement craftsman, although my father mainly helped people repair tombs, he did not deviate from the essence of cement craftsmen, which meant that once he received a work order, he had to go out to work on Saturdays and Sundays. And in this way, I looked at my father who had been returning home after a long time, and I couldn't bear that he had to drag his tired body to cook, and Yu Li's meal was not only for my father to eat, but also for me, not to mention that cooking for my father was a proper topic of support.
Above, it can be regarded as explaining why in the past six months when I went home, I spent more time cooking than when I lived alone.
Following the customs of Guangdong, I basically have a bowl of soup for every meal, and the soup can be simple or delicate depending on the situation. Simple soups, like egg and bean curd soup, or green vegetable ball soup. The delicate soup, also known as the beautiful soup, is the soup.
My mother also often makes soup, but unlike me, my mother's soup always has to be made with some meat, saying that this is enough to taste and nutrition. Since my mother doesn't eat fishy meat herself, she basically chooses between chicken and pork bones. In addition, my mother's soup is often greasy, especially when I use chicken to make soup, which is why I don't like to drink my mother's soup more and more. Rather than the hustle and bustle, the quiet and secluded places make me stop, and the food is more light than thick and spicy.
I make soup, thinking that fat is not a necessary thing for a bowl of soup, on the contrary, it is something that can be removed as much as possible, so the meat I use is required to be non-fattening, so pork ribs are more suitable for soup than chicken, and almost meatless bones are more suitable for soup than ribs. Of course, you can make soup without meat, and even a soup without meat will cost more than a soup with meat. In fact, for making soup, not only with or without meat ingredients, but also with or without meat ingredients, I think it can add a layer of flavor to the soup, and I will try to make it to see it. Those who are delicate should be able to see from my choice of ingredients in the soup that I am a principled but unrigid person.
When there is meat, there will be less material. Every time the soup is cooked, there are horseshoe, corn, carrots, peanuts, barley and other grains or tubers. Corn was also a must-have ingredient, but with the increase in the number of times the corn was bought with a very poor taste, it was included in the list of materials that could not be dropped;Corn is actually a microcosm of many food changes, seeking high yield at the expense of taste.
When you don't have meat or can't use it, some of the ingredients you can choose from are promoted to must-have ingredients, such as peanuts and barley, and I add new ingredients to create the rich flavor of the soup. Most of the new materials are dry products, such as sun-dried yam tablets, dried longan, etc.;Among the many dried products, ginseng mushrooms are the mainstay, such as American ginseng, mountain ginseng and codonopsis, and mushrooms such as matsutake mushrooms, cordyceps and so on. How much of these new materials should be put in the soup is basically determined by the richness of the flavor of the material and the materialLike American ginseng, which is also known as American ginseng, the flavor is relatively strong, and it can often be tasted from the soup with a little bit;Like Codonopsis, the ** is more expensive, and I don't have a choice but not to order a lot.
It is said that behavior is the outward manifestation of a person's thoughts, but it is not unreasonable. You see, when I make soup, the choice of ingredients to use seems to be a whim, but in fact, every sudden decision follows my outlook on life. Because of pragmatism, I account for the cost of soup, because of openness, I choose soup ingredients without sticking, and because of self-cultivation, I make soup lightly.
Among the many practical activities that can be carried out at home, I did not choose the Jinshi orchestra that used to be made by scholars, probably because I had relatively clumsy hands and lacked the so-called artistic cells, so I went against the gentleman of the past and cooked far away. Cooking by myself makes it easier to eat what I want to eat, and it's closer to my proactive personality.
Well, it's almost noon, it's time to make soup, and at noon my father needs to go home for dinner, and in this winter, I will use a bowl of soup to warm my father's stomach and body.