广东养身汤（The cultivation of Guangdong soup）.docVIP

广东养身汤（The cultivation of Guangdong soup） This is the brand of Guangdong Chaozhou traditional, delicious taste. Choose fresh carp L, 500 grams or so, go to the net gut, do not go to scale, the soup to light, so will not carp fried. Choose salted vegetables, sliced and dipped, and then cooked with carp to taste the same. Horseshoe pork stomach soup Which was selected hard and heavy hand hooves, peeled, and pork stomach ribs, ginkgo and Yuba with a pot for 3 hours, this soup is sweet and delicious. Amaranth soup with meat slices Which was better than the red green amaranth amaranth taste after cooking dishes, soup dishes with fresh, strong stalk is short for the top. Just boil the water, add salt, and put the meat and amaranth into the boil. This soup fragrant smell, boiled amaranth slightly more oil will make it more slippery and delicious. Scallop sausage soup The brand to buy wieners please butcher in the intestine in light cut, squeeze a little powder look, such as yellow ribbon, sausage will be bitter, such as color and can rest assured to buy. Cleaning here only need to put a grain of garlic sausage head straight to the intestinal tail, garlic not only to the dirt, but also to smell. Scallop, euryaleferoxsalisb and medlar sausage with macerated cleaning after 3 hours to cook. This soup warming, taste delicious. Wang Lei pig soup with medlar Which was the most in spring and summer medlar Feinen, with pig and pork liver soup Wang Lei, bitter sweet sweet, very useful. Liver slice with water to marinate for a moment Xian mixed with salt and after cleaning can be produced from pig liver soup floating foam, can ensure the clear soup. Add egg before cooking. The color and fragrance are better. Cantonese food is exquisite soup, not only for its delicious, more attention is paid to the effect of diet and health care, the South during the rainy season in wet season, the weather turned hot, Yin stuffy, people often feel tired and hot, easy to catch a cold. Here are a few qi