Cantonese slow-cooked soup is a beautiful landscape in Cantonese cuisine culture. Its history has a long source and can be traced back to the folk traditions of the Lingnan area. Guangdong is located in the subtropical zone, with hot and humid climate, so people pay great attention to conditioning the body through diet. Slow-cooked soup is produced to meet this demand. “Slow-cooked” refers to a long time of stewing, usually takes several hours or even more than ten hours. “Liang” in Cantonese means “beautiful,” describing the delicious and nourishing soup. Slow-cooked soup is characterized by rich ingredients, exquisite attention, fine production, delicious taste, with nourishing health effects.
Features：
Cantonese slow-cooked soup is characterized by its wide selection of materials, exquisite matching, fine production and remarkable efficacy.
Wide selection of materials: Soup ingredients include meat (pork, chicken, duck, fish, etc.), bones, medicinal materials (such as codonopsis, red dates, wolfberry, etc.), vegetables (such as winter melon, lotus root, corn, etc.), dried goods (such as scallops, mushrooms, etc.).
Exquisite collocation: The collocation of soup ingredients should be selected according to the season, climate and personal constitution to achieve the best nourishing effect.
Fine production: The soup ingredients should be carefully processed, such as blanching, removing fishy, cutting into pieces, etc. When stewing, use a slow fire to simmer, so that the nutrients of the soup ingredients are fully released.
Significant efficacy: Slow-cooked soup has a variety of effects, such as nourishing health, clearing heat and detoxification, moistening the lungs and relieving cough, strengthening the spleen and benefiting qi.
Ingredients & Instructions
Queen of the Night Flower and Pork Bone Soup
- Ingredients:
- Queen of the Night Flower: 50g
- Pork bone: 500g
- Honey dates: 3
- Ginger: 3 slices
- Salt: appropriate amount
- Instructions:
- Wash the Queen of the Night Flower and soak in water for 30 minutes.
- Blanch the pork bone to remove blood foam.
- Put the Queen of the Night Flower, pork bone, honey dates and ginger slices into the casserole, add enough water.
- Bring to a boil over high heat and then turn to low heat, simmer for 2-3 hours.
- Add appropriate amount of salt to taste.
Corn and Carrot Rib Soup
- Ingredients:
- Ribs: 500g
- Corn: 1, cut into sections
- Carrot: 1, cut into pieces
- Ginger: 3 slices
- Salt: appropriate amount
- Instructions:
- Blanch the ribs to remove blood foam.
- Put the ribs, corn, carrots and ginger slices into the casserole, add enough water.
- Bring to a boil over high heat and then turn to low heat, simmer for 1.5-2 hours.
- Add appropriate amount of salt to taste.
Watercress and Dried Duck Gizzard with Pork Bone Soup
- Ingredients:
- Watercress: 300g
- Dried Duck Gizzard: 2
- Pork bone: 500g
- Ginger: 3 slices
- Salt: appropriate amount
- Instructions:
- Wash the dried duck gizzard and soak in water for 30 minutes.
- Blanch the pork bone to remove blood foam.
- Wash the watercress.
- Put the dried duck gizzard, pork bone and ginger slices into the casserole, add enough water.
- Bring to a boil over high heat and then turn to low heat, simmer for 1.5 hours.
- Add watercress and continue to simmer for 30 minutes.
- Add appropriate amount of salt to taste.
Precautions
The soup ingredients should be fresh to ensure taste and nutrition.
When stewing, use a slow fire to simmer, do not use a high fire, so as not to destroy the nutrients of the soup ingredients.
The stewing time should be adjusted according to the type of soup ingredients and personal taste.
When seasoning, use appropriate amount, do not be too salty or too light.
Choose the right soup according to the season and personal constitution.
