light Recipe
HerthaHaley
I knew that Cantonese people like to drink soup, and it started with my husband. The first time I went out to eat alone with him, I asked me if I wanted to drink soup. I wasn't in the habit, so I didn't order it. As a result, he drank tea from the beginning of the meal, and drank three large cups until the end of the meal. Later, he told me that you must have soup when you eat, and if there is no soup, you must have water. Later, when I married into the old government, I watched my mother-in-law cook. As long as I ate rice, I would definitely have soup. Whether it was simple vegetable soup or bone soup, soup was definitely indispensable. <br /><br />Today's soup is the most common and simple soup. In summer, apart from soybeans and balsam pear, it is the soup with the highest serving rate. Some people like to cook slowly in a crock, but I like to use a pressure cooker. The most important thing is that the pressure cooker saves time and effort and saves gas ~~~~<br /><br /> This soup is clear, sweet and not greasy, so children can drink more.
RhettWalsh
Three characteristics of Cantonese cuisine<br /> Characteristic one of Cantonese cuisine: The selection of materials is extensive and strange, and the variety is diverse, which is dazzling and confusing. <br />Almost everyone who flies in the sky, crawls on the ground, and swims in the water can sit. There is no need to talk about bird game such as partridge, ravishes, leopard cats, civet cats, pangolin, and fur seal fish; cats, dogs, snakes, mice, monkeys, turtles, and even insects that unknown people mistakenly think of as "grasshoppers", placentas, etc. are all eaten. Once the chef's hands, all the ingredients are instantly transformed into exotic treasures and delicious delicacies. Every time they are praised by the eaters, they are praised as "exotic treasures." <br />The second characteristic of Cantonese cuisine: the dosage is precise and fine, the ingredients are numerous and clever, the decoration is beautiful and colorful, and it is good at innovating through imitation. There are many varieties. <br />The third feature of Cantonese cuisine: focus on quality and taste, and the taste is relatively light, striving to seek freshness while clear and beauty while light. <br />Cantonese cuisine also changes with the seasons. Summer and autumn are light, and winter and spring are rich, pursuing color, aroma, taste and shape. The taste of food is clear, fresh, tender, refreshing, smooth and fragrant; the seasoning is sour, sweet, bitter, spicy and salty; this is the so-called five flavors and six flavors. <br />Famous Cantonese dishes include: roast suckling pig, braised shrimp, dragon and tiger fight, Taiye chicken, braised pork with taro, braised wings with large skirt, Whampoa scrambled eggs, stewed grass insects, dog meat pot, colorful fried snake shredded with chrysanthemum, dragon, tiger and phoenix snake soup, etc. are all famous Guangzhou dishes with local flavor. <br /><br />I have always liked light food, so Cantonese food is also my favorite. Boiled cabbage is also one of the ways to eat Cantonese food. This simple and delicious boiled cabbage is a dish I often eat. I will share it with you today and hope you will support and like it!
