Guangdong Old Fire Soup-sea Coconut and Chuanbei Yifei Soup
1.
Soup cleaning: Soak the soup in clean water for 15-20 minutes, then drain the water and set aside
2.
Main ingredient flying water: Put the main ingredient into boiling water and boil for 8-10 minutes to get rid of blood stains and peculiar smells, pick up and set aside
3.
Cooking method: put the ready-to-use soup and main ingredients into the soup pot, add 2 liters of water, boil over high heat, reduce to low heat and slow cook for 90-120 minutes, seasoning: please add appropriate amount of salt 5 minutes before turning off the heat Seasoning.
4.
The delicious Sea Coconut and Chuanbei Yifei Soup will be boiled~
Tips:
The four seasons often use southern and northern apricots, chuanbei, tangerine peels to make soup, or boiled in sugar water is the theme of Cantonese cuisine, especially when the seasons change, the weather is dry, and the smog is shrouded. These refreshing ingredients are more needed. It is a palm plant. It is famous for its effects of clearing dry heat and relieving cough. It also has the functions of refreshing and replenishing the brain, nourishing the lungs and nourishing the skin, and strengthening the body. This soup is fragrant and delicious, suitable for the whole family.
Kitchenware used: electronic clay pot, clay pot, soup pot, casserole