The weather is getting colder, and keeping out the cold has become a top priority. For foodies, what should they eat in winter to keep out the cold?

Many people will definitely think of a steaming pot of soup.

Instead, I asked, "Where do people in this country like soup best?" That must be from Guangdong.

Cantonese people have a history of drinking soup, which is closely related to the hot and humid climate in Guangdong. Guangdong has a hot and humid climate, so drinking more soup is helpful to detoxify and replenish water. Guangdong soup is moist, delicious and light, which embodies the concept of health preservation in traditional Chinese medicine.

According to the chef, it has become a habit for Cantonese to drink soup before every meal. A meal is incomplete if there is no soup. Cantonese people love soup just like Sichuanese love spicy food, while Cantonese people's soup is mainly thick soup, mainly meat, supplemented by some Chinese herbal medicines, such as angelica, almonds, medlar and poria cocos. Moreover, Cantonese people don't add too much spices to the soup, and sometimes just a few slices of ginger are enough to drink the original flavor of the ingredients.

Old fire soup has always been the pride of Guangdong people. A variety of ingredients with health care functions are added to the casserole. After several hours of slow stew, the flavor of the ingredients was released repeatedly, and the soup was rich and sweet, which was given various nourishing hints.

Another kind of stew in Guangdong also pays attention to the word "slow", that is stew. It relies on steam. The sealed stew locks gouache, which takes longer to boil, and the soup does not boil for a long time, which doubles the delicate flavor and fragrance. The best bowl of stew pays as much attention to the color of soup as tea.

Then today, I recommend two soups suitable for winter for the chef. They are delicious and warm. (Help the kitchen Taobao Double Eleven activity has begun, and multiple gifts such as full reduction lottery are waiting for you to grab it! )

Guangdong-style laohuo pork tripe chicken soup

Materials required:

Pork tripe, chicken 1, Codonopsis pilosula 50g, Lycium barbarum 20g, red dates 30g, white pepper10g, salt, water and ginger slices.

Production process:

Step 1: soak Radix Codonopsis, Fructus Lycii and Fructus Jujubae in clear water for about 10 minute.

Step 2: Be sure to buy fresh pork tripe. Wash the surface mucus with water, turn it out and continue washing.

Step 3: Put the pork belly into the pot, add one tablespoon of salt and one tablespoon of vinegar, grab the pork belly evenly and marinate for five minutes. After five minutes, add appropriate amount of flour, grab it evenly, and continue to marinate for five minutes. Then, rub the pork belly repeatedly with both hands for about three minutes. Finally, stir well with two tablespoons of white wine and one tablespoon of soy sauce, wipe the pork belly, and then rinse it with water.

Step 4: cut the washed pork belly into strips for later use; Wash and cut the chicken into pieces, blanch it in a cold water pot, remove the blood and take it out for later use. In addition, Codonopsis pilosula is brushed to remove sediment, rinsed and cut short for later use. Wash and mash the peppers.

Step 5: put all the ingredients into the casserole, add appropriate amount of water, boil over high fire and simmer for 2 to 3 hours, and add salt to taste when taking out.

Apricot juice and white lung decoction

Materials required:

500 grams of pig lung, 500 grams of pig's trotter tendon, 64 grams of cooked South Apricot, 0/6 grams of North Apricot/KLOC, appropriate amount of red dates and candied dates, and appropriate amount of onion and ginger salt.

Production process:

Step 1: Connect the pig's lung and throat to the faucet, fill it with water, press the bleeding water, and repeat the above actions until the effluent is no longer turbid and the pig's lungs turn white.

Step 2: Cut the pig lungs into pieces, add the shallots and ginger slices and stir-fry until the pig lungs contract and the surface is slightly burnt.

Step 3: Move 500g of blanched pork trotters, pork lungs, ginger slices, red dates, candied dates and apricots into a casserole, pour boiling water on the ingredients, and then simmer for 3-5 hours.

Step 4: Mix 64 grams of South Apricot and 16 grams of North Apricot, pour 250 ml of water for soaking 1 hour, then pour into a cooking machine to grind apricot juice, and filter the residue with cotton cloth.

Step 5: Pour the apricot juice into the pork lung soup and mix well. Boil and serve.

PS: Pig lungs should be pink and shiny, without cracks and odor.