Six Techniques Commonly Used by Cantonese for Making Soup You Must Know to Learn Cantonese Soup Making

Cantonese-style soups are known for their delicate aroma and clear broth, and they won't cause internal heat. However, to truly make a perfect Cantonese-style soup, you must master the 6 essential techniques that Cantonese people use when making soup, which are essential and must-know techniques for anyone who wants to learn how to make Cantonese-style soup.

1. Soup Making Ingredients Selection Techniques

Cantonese people use a ratio of 7 parts meat to 3 parts bone when making soup, typically by lean meat and bones, in a 7:3 ratio, with lean meat primarily used to enhance the meaty flavor of the broth, and bones to enhance the bone flavor of the broth.

2. Techniques for removing water from soup ingredients

Perfect Cantonese soup requires two rounds of water removal, which ensures that the resulting soup is rich in flavor and has a clear broth.

The first round of water removal involves placing meat ingredients in a pot with warm water, then adding water to the pot and heating to around 30 degrees, followed by adding the ingredients and heating to around 90 degrees. Once the water reaches 90 degrees, remove the ingredients, wash them thoroughly, and the first round of water removal is complete.

The second round of water removal involves boiling water in the pot, then adding the ingredients and heating until no new foam is produced, then remove the ingredients again and wash them thoroughly. The second round of water removal is complete.

With these two rounds of water removal, approximately 75% of the blood and water in the ingredients can be removed, resulting in a soup that is more flavorful and pure, with a clear broth.3. Techniques for adding ingredients to the soup

After placing the ingredients that have undergone two rounds of water removal in the soup pot, don't rush to add water.

In a separate pot, add water and seasonings and bring to a boil, then pour into the soup pot to begin cooking. Because the ingredients that have undergone two rounds of water removal still have approximately 25% of the blood and water, if cold water is added directly, when the soup in the pot boils, the remaining blood water will have already been drained into the soup, which will result in a soup that is not clear and has a less intense flavor.

Because the ingredients have approximately 25% blood remaining after two blanching processes, if cold water is added directly for cooking, the remaining blood will have already flowed into the soup when the soup boils, resulting in a soup that is not clear and lacks rich aroma.