Cantonese cuisine heavily relies on broth in most of its dishes. Simply relying on the natural flavors of ingredients is insufficient. Therefore, aside from using various seasonings according to different dishes, incorporating broth enhances the overall freshness of the dishes.
In the routine cooking of daily meals at home, preparing broth before cooking can be a challenging task. However, during holidays, if you're interested in "adding a touch of flavor," you can prepare some broth for your cooking. Whether you're braising fish, stir-frying chicken, making soup, sautéing meat, or even stir-frying vegetables, using broth instead of water can intensify the flavors of your dishes.
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Serve soup:
One whole free-range chicken (1.3 kg)
800 grams of pork backbone
800 grams of trotters
250 grams of ham
5 liters of clean water
Chapters in Serve soup:
Introduction: 00:00
Simmering the Broth: 00:13
Carrot and Radish Soup: 04:32
Негізгі бет Mastering the Art of Broth, Elevating Your Culinary Game with Broth Instead of Water
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