Cantonese people have a long history of drinking soup, which is related to the humid and hot climate of Guangdong, and the types of soup in Guangdong will change with the change of seasons. Cantonese people who know how to make soup will tell you that when summer comes, winter melon, barley, red adzuki beans and pork ribs soup can reduce the fire, and when winter comes, you have to drink American ginseng and chicken to go cold.
Many people think that making soup is just a casual grab of a handful of ingredients and put them in the pot, but in fact, it's not! How to match the right materials and how to get the most out of them is a university question!
First of all, the first point of making soup is to pay attention to the heat - boiling hot, simmering slowly, so that the protein extract and other fragrant substances in the raw materials can be dissolved as much as possible, so as to achieve the purpose of fresh and mellow taste. Only a simmer can dissolve the extract more, and the resulting soup is clear and rich.
Some people ask, what is a prosperous fire and what is a simmering fire? In fact, to put it simply, a strong fire is a big fire, and a simmering fire is a small fire, boil the water over a high fire, and then slowly boil it over a low fire to keep the soup in a state of low boiling.
Secondly, adding water is the key to making soup. The ratio of water to material is 1:15 Best. Another thing to note is that you should add enough cold water at one time when making soup, and do not add cold water halfway. Because the heated meat shrinks when it is cold, the protein is not easy to dissolve, and the soup loses its umami flavor.
Finally, the soup should be original, the seasoning should be less than more, do not put too much onions, ginger, cooking wine and other seasonings, otherwise the soup will lose the original flavor of the ingredients. Don't put salt early, too early salt not only can not increase the taste, but will make the protein in the ingredients coagulated, not easy to dissolve, so that the soup is dark, the concentration of the soup is not enough; Don't put too much soy sauce too soon, so that the soup doesn't turn sour and the color will turn black and dark.
I'll share it here today! If you like my sharing, please pay attention to it, and we will exchange more healthy diet knowledge and recipes together in the future!