This week's Gourmet Theme Competition is Cantonese cuisine. Although it's a bit busy during this period of time, as a native of Guangdong, I really can't think of any reason not to participate. Hehe, so no matter how busy I am, I have to participate. Today, let's just like eating in Guangdong. Let's have a bowl of Laohuo soup first, and the rest will be delicious.
Guangfu refers to ethnic groups that have spoken Cantonese as their mother tongue for generations in Guangdong, Hong Kong, and Macau. Guangfu soup refers to Guangdong Laohuo soup.
Cantonese people have a long history of drinking Laohuo Tang, which is closely related to Guangdong's hot and humid climate. Moreover, the types of Cantonese soup change with the seasons. For many years, making soup has become an indispensable part of Cantonese people's lives. content.
Cantonese people make soup differently from other places. First of all, they pay attention to cooking utensils. We use thick casseroles. The soup is cooked slowly so that it can be original. In different seasons, make different soups, such as nourishing the stomach, dehumidifying, and putting on the heat, and add different soups to make different tastes of soups. The soup is very thick, very strong, very delicious, and very healthy.
Today's chicken claw conch lean meat soup has the main effects of nourishing yin and beautifying skin, clearing and promoting saliva, and replenishing bone collagen.
Chicken claw conch lean meat soup
By GardnerHuels
Recipe Recommendations
- chicken feet 350 grams
- lean meat 500 grams
- clicker 100 grams
- adenophora 20 grams
- Polygonatum odoratum 20 grams
- Jiang 1 tablet
- onion art. 1
Steps for Chicken claw conch lean meat soup
1
Get all the materials ready.
2
Rinse adenophora root and Polygonatum odoratum with water, add water and soak for 20 minutes.
3
Wash the clicker discs and soak them with warm water to soften.
4
Wash the chicken feet, remove the "claw armor", and cut it in half.
5
Peel the ginger and cut it into slices. Wash the green onions and cut it into slices.
6
Pour clear water into the pan and add ginger and onions.
7
Bring to a boil over high heat, add the soft clams, and bring to a boil over high heat for 1-2 minutes, remove and drain the water.
8
Add the chicken feet again, bring to a boil over high heat, and take out after 2 minutes.
9
Rinse it with water.
10
Wash the lean meat and cut it into small pieces.
11
Pour appropriate amount of water into the casserole, add all the ingredients, and bring to a boil over high heat. After 20 minutes, turn to low heat and continue cooking for 1.5-2 hours.
12
Serve on the plate, and season with salt according to your taste when drinking.
13
In fact, making soup is really easy, as long as the raw materials are properly blended and slowly cooked over the fire. After the water boils, change to low heat and cook slowly. Just control the heat so that the soup can boil.
14
Cooking soup is not very cumbersome, but it requires a long cooking time and is time-consuming.
15
Please drink it, our Cantonese Laohuo soup.Chicken claw conch lean meat soup Make Tips
The raw materials should be put into the pot together with cold water, because this can fully leach out the protein, fat, fresh aroma and other substances in the raw materials after heating and dissolve them in the soup, making the soup fresh, mellow and delicious. If the raw materials are put into a boiling water pot to make soup, the outer layer of the raw materials will suddenly be exposed to high temperature, and the surface will solidify to form a barrier. A large amount of protein, fragrant substances and other components will be dissolved out, and the soup will not achieve the purpose of freshness and alcohol, thus reducing the quality of the soup.