One red soup and one clear soup.

The clear soup is divided into ordinary clear soup and refined clear soup.

Ordinary clear soup: Choose an old hen, add some lean pork, blanch it in boiling water, put it in cold water and bring it to a boil, remove the foam, add onion and ginger wine, then reduce the heat to a low temperature, keep the soup surface slightly open, and turn it over. Broken small blisters. If the heat is too high, it will turn into white milk soup; if the heat is too low, the flavor will not be strong.

Refined clear soup: Take ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in onion, ginger wine and water for a while, wrap the minced chicken in gauze and put it into the clear soup, heat and stir over high heat. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, take out the chicken mince. This refining process is called "Diao Tang", and the clear soup that has been refined twice is called "Double Diao Tang". The soup refined in this way is the best soup. It looks like white water but is clear and fragrant. It is often used in the preparation of high-end dishes. The representative dish: boiled cabbage

Clear soup

Main ingredients: hen 2000 grams, elbow 500 grams.

Accessories: 7.5 grams of refined salt, 10 grams of cooking wine, 10 grams of scallions, and 10 grams of ginger.

Preparation method: ①After slaughtering the hen, remove the feathers and internal organs, wash them, put the chicken breasts into the chicken legs and remove them, put them into the pot together with the wings, add water, and skim off the blood after boiling. foam, then cook over low heat for 4-5 hours.

② Remove the oil from the chicken breast and chicken legs, smash them into minced chicken, add water to dilute, add refined salt, cooking wine, green onions, ginger, and MSG and wait for use.

③ Strain the cooked chicken soup and remove the minced bones and meat, skim off the floating oil, bring to a boil, pour the prepared chicken mince into the soup and mix well, wait until it boils, then skim off the oil and wait for impurities. , it can be made into clear soup.

Nutrition: Contains 826.5 grams of protein, 93 grams of fat, 11 grams of total carbohydrates, 269.5 grams of calcium, 4615.5 mg of phosphorus, 16.5 mg of iron, 600 international units of vitamin A, 3.2 mg of vitamin B1, and vitamin B2 3.2 mg, 100.2 mg of Nicotine, can produce 4920 kcal of heat.

Functions: Nourishes blood and produces sperm, replenishes qi, builds muscles, and releases breast milk. It is the most useful food for postpartum "month-old mothers" to replenish their bodies and release breast milk. It is rich in fat and has balanced nutrition. It is a commonly used "mother's food" after childbirth.

Red soup recipe:

Pork soup 1500g butter 250g

Douban 125g white sugar 30g

Ginger 50g Sichuan pepper 10 grams

Refined salt 15 grams rice wine 50 grams

A bowl of Guangdong noodles must first have a good soup. Famous noodle restaurants in Guangdong often have unique tricks in preparing noodle soup, and even secrets that are not passed down. . According to some old diners, the noodle soup for a bowl of Cantonese noodles must be simmered with fresh eel bones, clear water snails, herring scales, and meat bones. Of course, special Chinese medicinal materials are also used to remove the fishy smell and add fragrance. The noodle soup for a bowl of Cantonese noodles should be fresh and mellow, fat but not greasy, and have a meaningful taste. According to industry insiders, the success or failure of a bowl of noodles in Guangdong all depends on the quality of the noodle soup. No wonder each restaurant keeps it a secret. Noodle soup should also be matched with noodle "toppings". Use white soup for shrimps and stewed meat, and red soup for eel paste and fried fish.