What are the practices of home-cooked soup?

What are the practices of home-cooked soup? The taste of home will always be associated with the taste on the table, especially the home-cooked soup, which is not only delicious, but also full of mother's deep love. The following is some knowledge about the practice of home-cooked soup. Come and learn from me.

What are the practices of home-cooked soup? 1 Since I was diagnosed with atrophic gastritis, I have been afraid to eat spicy and exciting Caicai, even something too hard. Now I dare not eat meat. During the treatment, the doctor said it was best to eat less greasy meat. Every time I cook meat, I am really greedy to see my family eating very well. I have always insisted on not eating this gastritis. Although I know this gastritis can't be completely cured, it can only be controlled, but for health. Let's keep this cookbook as a souvenir. It's my first light cookbook because of gastritis, and it's also made for myself.

In this crisp autumn season, the Mid-Autumn Festival will come again. It is really a pleasure to make such healthy and nutritious soup for the elderly, children and husbands at home.

Pleurotus eryngii is rich in eight amino acids essential for protein and human body. Regular consumption can effectively improve human immunity. Pleurotus eryngii tastes delicious, with the crisp fragrance of abalone and the fresh fragrance of almonds, hence the name "Pleurotus eryngii". Pleurotus eryngii has the functions of reducing blood fat and cholesterol, promoting gastrointestinal digestion, enhancing immunity and preventing cardiovascular diseases.

Ingredients: tender tofu, Pleurotus eryngii, eggs, coriander, scallion starch sesame oil.

Exercise:

1. Wash tofu lightly, cut into small strips, wash Pleurotus eryngii, cut into small strips like tofu, wash shallots and coriander, and break the eggs.

2. Boil the water in the pot, add Pleurotus eryngii and quickly blanch it, remove it for use (about 5 seconds), then add tofu and blanch it, and remove it for use.

3, another pot of hot oil, stir-fry shallots, then add the right amount of water, add salt, and boil the water.

4. add tofu strips. Add Pleurotus eryngii strips, cover the pot and cook until the water boils.

5. After the water is boiled, add the egg blossoms and add the sesame oil. Thin the thicken and sprinkle with coriander powder at last.

Pleurotus eryngii should not be cooked for a long time after boiling water. You can also use mushrooms to make this soup.

What are the practices of home-cooked soup? In summer, you should drink more cool, heat-relieving, fire-removing and nutritious soup to keep healthy.

Cantonese people have the most experience in making soup, and Cantonese cuisine is also the most particular about making soup stew.

Here, please ask Mr. He Lidong to teach you how to make several seasonal soups, which are very suitable for cooking at home. It's not too much trouble to do. Two fish soups, two small sparerib soups and an old duck soup can be cooked in half an hour. They are rich in nutrition, which can stimulate appetite, help digestion and relieve summer heat.

Mr. He Lidong is the chef of the Crystal Garden Chinese Restaurant in the Westin Hotel. He comes from Hong Kong and has more than 20 years of cooking experience. He has worked in many well-known five-star hotels under Starwood and Shangri-La Group. He is good at cooking bullfrog stewed with Morchella in Rudong kiln, starlight balls with black truffle oil, beef tendon stewed with column sauce, donkey-hide gelatin and meat pie soup, etc. He won the French Chef Management Medal.

Papaya fish soup

Raw materials: crucian carp, candied dates, apricots and dried tangerine peel.

Practice: 1. Eviscerate the fish and wash it; Papaya is cut small and fast; 2. Fry the fish on both sides with a little oil until brown; 3. Add water and add candied dates, papaya, apricots and dried tangerine peel. The amount of water is about one inch. Bring the fire to a boil, and simmer for about half an hour. Season with salt.

Tip: This soup helps digestion.

Three or four people, two small crucian carp, two small papaya, one or two candied dates, eight to ten north and south apricots, and a little tangerine peel.

Gegen red bean soup

Ingredients: adzuki bean (adzuki bean), kudzu root and fish.

Practice: 1. Cleaning fish, peeling Radix Puerariae and cutting into pieces; 2. Fry both sides of the fish in a little oil, then add water, add kudzu root and red beans, bring to a boil over high fire, and cook over low heat for about an hour. Tip: This soup is good for dispelling fire. Cantonese people think that this soup can "pull out" all the fires in the bones.

If there are three people, it is also two small crucian carp (you can also use herring tails). Pueraria lobata is about half a catty to six ounces, and red beans are more than half an ounce.

Pueraria lobata is generally sold in the vegetable market, like yam.

Pickle and soybean sparerib soup

Ingredients: small ribs, Chaozhou sauerkraut, soybeans.

Practice: 1. Wash and cook small ribs to remove blood; 2. Three people, half a catty of ribs, one or two soybeans, and ten pieces of Chaozhou sauerkraut. First, add water to the small ribs and soybeans, boil them on high fire, and then cook them on low fire. Those who like small ribs can cook for half an hour, and those who like rotten meat can cook for about an hour. 3. Finally, put Chaozhou sauerkraut and cook for five or six minutes. Tip: This soup is very appetizing.

Sauerkraut in Chaozhou supermarket usually sells for a few dollars a pack. If you like, you can also add some bitter gourd to this soup and cook it together.

Sydney stewed sparerib

Ingredients: small ribs, north and south apricots and candied dates.

Practice: 1. Peel and core Sydney; 2. Wash the ribs and blanch them with boiling water to remove blood; 3. Put all kinds of materials into the pot, add cold water to boil, and then simmer on low heat. I also like small ribs to taste chewy. Just simmer for about half an hour. I like carrion and stew it on a small fire for about an hour. Tip: This soup mainly has the function of moistening dryness.

For three people, there are three Sydney, four or two to half a catty of small ribs, one or two candied dates and a dozen apricots.

It should be noted that the core of Sydney must be dug clean to avoid sour soup.

Special suggestion

Winter melon roast duck

Ingredients: fresh lotus leaf, fresh lotus flower, wax gourd and old duck. Practice: 1. It is best to peel the duck and cut it into pieces, and fry it in an oil-free pan first to remove the fishy smell of the old duck. 2. Cut wax gourd into large pieces with skin, and shred lotus leaves and lotus flowers. You can add some dried tangerine peel (also duck smell), add water to boil and cook for two and a half hours on low heat. Tip: This soup is very effective in relieving summer heat. When it comes to the solar terms of summer heat and summer heat, Cantonese people generally drink lotus root and old duck soup.

Ducks are skinned because their skin is greasy. Lotus and lotus leaves are entering the market season and are usually sold in the market. This soup, half a lotus leaf, half a lotus leaf is enough. Too much. It tastes bitter.

skill

Make soup, or boil soup, you can pay attention to the following aspects:

When cooking soup in summer, we should pay attention to relieving summer heat and reducing fire, eliminating dampness and moistening dryness, and the materials should be selectively sweet and cool, such as lotus seeds, wax gourd, mung beans, almonds and coix seed. And it is not appropriate to supplement aphrodisiac with materials such as Cordyceps sinensis and ginseng.

Chicken, duck and fish for soup should be pretreated first, and oil, fishy smell and blood should be removed.

Usually, meat such as chicken and duck ribs can remove some fat, and then blanch with boiling water to remove fat from blood and meat. Then you can also stir fry in a non-greasy pan to remove the fishy smell.

And fish, boiling water can't smell the fishy smell. Instead, fry both sides in a hot pot with a little oil, which will smell fishy for a while, and more importantly, the skin and fish will knot up, so that the fish will not rot easily when making soup.

Make soup with cold water in summer and hot water in winter. When soup is made in cold water, the protein of the meat will not solidify quickly, and it will easily go bad. In addition, the amount of water released at a time should be accurate, and water should not be added in the middle, so as not to affect the delicious taste of the original soup.

Cantonese usually don't put spices and cooking wine in the soup, just a piece of ginger is enough, because the soup should be fresh and the fishy smell has been removed in advance. Too much ginger soup is bitter, and cooking wine is easy to sour.

Soup seasoning is done at the end. Don't put salt too early, so as not to solidify the protein in the meat, and the soup is not strong enough.

When cooking Cantonese soup, you usually think that all the nutrients have entered the soup. In fact, no matter how you cook the soup, it is impossible to boil all the nutrients in the material. Therefore, when Cantonese people drink soup, they must fish out the ingredients inside and put them in bowls and basins, and dip them in raw food, which is also a dish.