Description:The style of cooking is classified: Guangdong Cuisine | Private savings dish | Suit the taste of both old and young Taste: Clear and fresh Make the degree of difficulty : Ganish food (intermediate ) Make time: 10 minutes The materials: Pan Condiment... Teach you how to stew the beautiful soup ( 2)

• The style of cooking is classified: Guangdong Cuisine | Private savings dish | Suit the taste of both old and young
• Taste: Clear and fresh
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 10 minutes

• The materials: Pan
• Condiment : Pan
• Teach you how to stew the beautiful soup ( 2)Method:
• Select materials: Ginseng , Chinese angelica , Matrimony vine , Chinese yam of root of membranous milk vetch , lily , lotus seeds material of any side effect do not had better choose to be asserted folkly when the traditional Chinese medicine selects suitable materials. In addition, can choose the gentle stock according to the personal health . For instance the body internal heat is vigorous , can choose the Chinese herbal medicines of clear fire , moist kind such as mung bean , kelp , wax gourd , lotus seeds ; The body cold is crossed and held, that one should choose the joining type as the stock .
  Temperature: Unless under water in cold for meat, meat protein not outer it can have solidified at once,on dissolve protein not outer to soup fully, only the temperature is suitable, the taste of the soup is delicious .
  Unloading: The meat should float first , the blood water remained in the meat, guarantee to be stewing out the soup color . The chicken should only stew whole , it is not coarse that it is fine and smooth that can guarantee to stew the meat of chicken after the good soup . In addition, don't put the salt too early , the salt will make the moisture included in the meat run out quickly, will accelerate the solidifying of the protein too , influence the delicious flavor of the soup.
  Duration and degree of heating : Fire too big, duration and degree of heating seethe with excitement with soup degree as accurate. After boiling, the small fire is stewed slowly, generally speaking it takes about three hours. Because person who join contain one ginseng soap glucoside, if too long time that boil, will resolve , lose its nutritive value, so, the best time that the pot joined the soup is about 40 minutes.
  The meat material which has stewed the soup is dealt with: No matter how long to stew the time of the soup, the nutrition of the meat can't be totally dissolved in the soup either, so will eat the right amount meat after eating soup.
  
• Note:
• Ancient cloud: Three points of food, seven fen is drunk. Especially reached summer, because it is hot, people's appetite fails, so people should often cook some soup to drink during such a season. How could make the delicious and delicious soup? Recommend some experience of mine to everybody now.
  Sparerib soup ---- Cut the soft sparerib into one and scald water, then cook with the peanut after soaking , Matrimony vine cold water, go foam after boiling , stew 2 hours with slow fire and then , add refined salt , gourmet powder , yellow rice or millet wine and a little pepper powder. This soup juice alcohol flavor is dense , and nourish the body.
  Bone soup ----Break the bone to break, add bean curd or soya bean and stew together. The slow fire is stewed well, while letting the vitamin in the bone, mineral substance,etc. fully sucked bean curd or soybeans, food is delicious, and rich nutrition.
  Pig hoof soup ----- Add garlic sprout , ginger to cold kettle, when water boils put the clean pig hoof quickly , and add a little aromatic vinegar, the slow fire is stewed well after boiling, in addition refined salt , gourmet powder and a little cooking wine. The characteristic of this soup is that a pig hoof is tender and soft and rotten , comfortable but oiliness.
  Chicken's meat soup ----- The fresh chicken boiling water is cooked, salt down chicken's warm water is cooked, the frozen chicken cold water is cooked, the foam that go after water boils, the slow fire is stewed again, make the fragrant smell in chicken release out to the maximum extent. Can put into some batching , such as bean vermicelli , kelp ,etc.. This fragrant extract alcohol of soup.
  Duck's meat soup ----- Cut the duck one, scald water to clean , puts the casserole and adds the yellow rice or millet wine to cook and boil, go foam, fragrant taro piece slow fire is it well , add refined salt , gourmet powder , a little pepper powder to stew behind being boiled in addition. This soup is delicious in taste, clear away heat and dispel the fire.
  Fresh fish's soup ----- Do originally with the black carp or the snakehead