How to make fried buns and spicy soup, how to make spicy soup delicious?

The practice of Hubei snack paste spicy soup is introduced in detail.

Region: Hubei snacks.

Process: Boil and stew reed mold stew method.

Ingredients for spicy soup: 500 grams of refined flour with sun, 150 grams of tempeh, 750 grams of fresh beef, 100 grams of starch syrup, 3 eggs, 150 grams of starch, 50 grams of black fungus, 50 grams of pepper, 100 grams of yellow flowers, 70 grams of refined salt, 50 grams of kelp, 50 grams of ginger rice, 750 grams of vermicelli, 100 grams of sesame oil, 250 grams of yam.

Introduction of spicy soup: This snack is the traditional flavor of Xiangfan City. It is known for its exquisite selection of materials, fine production, thick and spicy soup, and delicious taste, and is known for its folk existence"Xiangfan paste spicy soup, ten miles away are fragrant"accolades.

Features of the spicy soup:

The soup is thick and delicious, with complete accessories and a strong spicy taste.

Teach you how to make spicy soup and how to make spicy soup.

1.Pour the flour into the basin, mix well with refined salt (10 grams) and water (200 grams), let it eat for 15 minutes, then pour water into it and immerse it, pinch and wash it with both hands, wash out the gluten (precipitated powder is used separately) and tear it into small pieces to dry, and then put it into a boiling oil pan and fry it until the gluten bubbles out, and the soak is soft and accompanies it slowly.

2.Tear the black fungus into small pieces, remove the yellow flower and cut it into sections, cut the kelp into about 7 cm of shreds, stir the eggs into egg liquid and make egg skin, then cut into diamond-shaped slices, and boil the starch sugar into sugar color.

3.Cut the beef into three large pieces and cook them, let them cool and cut them into slices about 2 cm long and 1 cm wide.

4.Put the wok on the fire, heat the sesame oil, fry the ginger rice and black bean sauce into the pot to bring out the fragrance, then add the beef slices and fry for 2 minutes, add the beef broth and refined salt to cook until the flavor is in, and serve in a bowl.

5.Put the iron pot on the fire, put 10 kg of water to boil, put in beef slices, yam slices, yellow flowers, fungus, kelp shreds, vermicelli, pepper, refined salt, and add starch and starch syrup when the vermicelli is soft, stir well and boil into a paste.

6.Put egg skin and gluten in the bowl.

How to make spicy soup:

1.All kinds of small materials should be fully equipped;

2.When stir-frying beef slices, stir-fry the tempeh until fragrant and then add beef;

3.Add the appropriate amount of wet starch, and do not make the soup too thick.

Hu spicy soup, also known as paste spicy soup, originated in Zhoukou City, Henan Province, and is a well-known snack in the Central Plains. The main ingredients of Hu spicy soup are Hu spicy soup stock, pepper, chili pepper, vermicelli, daylily, peanuts, fungus, beef and mutton, etc., which is a common soup in northern China. Hu spicy soup is prepared by a variety of natural Chinese herbs, and then by bone broth as the base, chili pepper and pepper as the seasoning, the soup is rich in flavor, viscous in soup, beautiful in color, spicy and delicious, nutritious and appetizing.

With scallion pancakes, fried dough sticks, mille-feuille cakes, buns and other pastries, the taste is better.

Hu spicy soup is divided into meat Hu spicy soup and vegetarian Hu spicy soup, meat Hu spicy soup is to add beef, mutton or pork to it, and Su Hu spicy soup is a variety of ingredients together, I prefer to eat vegetarian Hu spicy soup, in the morning I prefer to eat light. Suhu spicy soup soup is light in color, strict in the proportion of raw materials and spices, exquisite in the processing of ingredients, and mellow in taste.

The preparation of Suhu spicy soup is relatively simple, and you will learn it as soon as you learn it. The first step is to pour the purchased Hu spicy soup powder into a bowl, add cold water and stir well until there is no flour lump, then boil the water, pour an appropriate amount of water into the pot and boil, slowly pour the flour paste into the pot, stir while pouring to prevent the pot from pasting, choose the amount to add according to personal taste, you can add more Hu spicy soup powder paste if you like the heavy taste, otherwise, add less. The second step is to add the washed vermicelli, daylily, fungus and kelp shreds after the water in the pot boils, rinse the kelp shreds several times to avoid adding the soup to be too salty, and continue to cook until the soup is viscous and the water is boiling.

The third step is to knock two eggs into the bowl, stir them with chopsticks, and then slowly pour them into the pot. Step 4: Add the chopped green onion and add a few drops of sesame oil to remove from the pan. When drinking, you can add a little vinegar according to your personal taste, and an alternative flavor of spicy soup is born.

The key to whether Hu spicy soup is delicious or not is whether there is meat, and it is best to have mutton, followed by beef, and those who put pork are not qualified to discuss the question of whether it is delicious or not.

Hu spicy soup can be appetizing, dehumidifying, and warming the stomach.

Hu spicy soup. Method.

Ingredients: 4 shiitake mushrooms, 2 corners of coriander, 1 box of tofu, 2 eggs, pepper, vinegar, 2 small cloves of ingredients, green onions, 2 slices of ginger, water starch.

Steps. 1. Put water in the pot and add water according to the number of people drinking, generally 3 bowls.

2. Put green onions, ginger slices and ingredients in the water and wait for the water to boil.

3. Add the shredded shiitake mushrooms, pepper and vinegar (a little).

4. Add the tofu (also cut into shreds) and slowly stir the ingredients with a spoon.

5. Beat the eggs, pour them into the pan, and then drizzle some water starch.

6. Sprinkle the chopped coriander into the pot and turn off the heat.

Soak the vermicelli until soft, then cut the tofu skin, wait for the water in the pot to boil, add the vermicelli and tofu skin, then pour in the prepared seasoning, pour it into a bowl after boiling, pour in sesame oil and vinegar and eat.

First of all, add some water to the pot, wait for the water to boil, put in some noodles or vermicelli, add some mahjong and self-made chili peppers, and add sesame oil and chopped green onions, such a paste and spicy soup will be particularly delicious.

Tutorial on how to make Hu spicy soup:

Ingredients: beef, peanuts, flour, gluten, tofu skin, fungus, daylily, vermicelli.

Excipients: salt, chicken essence, light soy sauce, dark soy sauce, oyster sauce, Sichuan pepper, star anise, ginger slices, bay leaves, cinnamon.

1. Cut the beef into small pieces and marinate for one hour with salt, chicken essence, light soy sauce, dark soy sauce, oyster sauce, Sichuan peppercorns, star anise and ginger slices. When the beef is cured, prepare other ingredients, soak the fungus, goldenrod and sweet potato vermicelli, shred the tofu skin, and dice the gluten. Peanuts in a pot of cold water, add salt, star anise and a few peppercorns, boil for another 10 minutes after the water boils, do not remove after cooking, continue to soak.

Don't omit the step of boiling peanuts, otherwise the color of the spicy soup will be ugly.

2. After the beef is marinated, remove from the pot, put the oil, and after the oil is hot, put in the beef and stir-fry for a few minutes, then take it out and set aside.

3. Prepare a larger pot, add about 5 liters of beef bone broth (or water), add the fried beef, bay leaves and cinnamon after the water boils, add the fungus after boiling for half an hour, and cook for another half hour. Use a colander to scoop out the spices such as peppercorns, star anise, and ginger slices floating on top.

4. Then take out the boiled peanuts, put them in a large pot, and then put the tofu skin, daylily, vermicelli and gluten to boil.

5. Prepare a small bowl and put flour and water, mix into a thick batter, stir evenly and pour it into the pot, stirring while pouring, do not let the batter coagulate into lumps. After boiling, add 15 grams of white pepper and a tablespoon of chicken essence, cook for about 5 minutes, turn off the heat, and a pot of authentic Hu spicy soup is ready.

The origin of Hu spicy soup

One theory is: it is said that in the Jiajing period of the Ming Dynasty, the elder Yan Song from a high monk got a pair of life-prolonging seasoning medicine from the hands of a high monk to the emperor, to boil the soup to drink, the soup is infinitely delicious, the dragon face is overjoyed, it is named the imperial soup. After the death of the Ming Dynasty, the imperial chef Zhao Ji fled to Henan with this medicine, and spread this recipe to the place, so the local people made the soup spicy, so it was renamed "Hu Spicy Soup".

Another theory is that Hu spicy soup originated in Henan, spread in Shaanxi, appeared in the Song Dynasty, and pepper was introduced to China during the Tang Dynasty, Hu spicy soup is a combination of hot and sour soup and broth, and slowly became a classic folk snack.

Different brands of Hu spicy soup have distinct characteristics: Xiaoyao Town, the green aluminum pot serves the soup, the traditional Chinese medicine flavor and spicy taste are strong, and the meat is mainly beef slices; Beiwudu, the yellow big copper pot holds the soup, the soup taste is more moist, and the meat is mainly mutton pieces. Slices of meat and cuts of meat, which used to be the main difference between the two soups, are now basically the same.

Hu spicy soup is a variety of natural Chinese herbs in proportion to the soup stock with pepper and chili pepper, and bone broth as the base to make it, which is characterized by rich soup taste, beautiful soup color, viscous soup and spicy and delicious, can be paired with other breakfast meals. At present, it has developed into one of the more popular snacks in Henan and its surrounding provinces.

The production process of Henan old-fashioned fried buns is to fry them in oil first, and then add water batter to fry them, completely using the water vapor in the pot to completely simmer the buns, and so on when the water is drained, the bottom of each fried bun will have a layer of crispy skin, everyone feels that this crispy skin is the best, the skin of the fried wrap is dough, and it will rise up in the pot when it is fried, so the taste is hard and crispy on the outside, and soft on the inside.

Details of the ingredients used in the fried buns.

Dough: 750g flour, 450g water, 5 tsp yeast powder.

Meat filling: one pound of pork filling, one green onion, an appropriate amount of sweet potato vermicelli, two teaspoons of salt, one spoonful of dark soy sauce, two spoons of light soy sauce, two spoons of oil, one spoon of Sichuan pepper powder, one spoonful of five-spice powder, and an appropriate amount of sesame oil.

The practice of Henan's old-fashioned fried buns:

1. First of all, mix the flour with water and yeast powder to form a dough with a smooth surface, and then cut it into large and equal small agents after fermentation.

2. When fermenting the dough, chop the pork filling into minced pieces, chop the chives, and add the water of Sichuan pepper powder in the middle after mixing.

If you add sweet potato vermicelli and boil it in water in advance to soften, chop it as well, then mix it with the meat filling, and then add seasonings and mix well.

3. Use the small agent divided into noodles to make the meat filling into buns and wrap them into a large dumpling shape. Of course, you can also make xiaolongbao looks.

4. Take a frying pan, add a little base oil to the pan, put in the fried buns made on top, and fry for a while.

5. Then prepare a tablespoon of flour, add about ten times more water, mix and mix evenly to become a water batter.

7. Then cover the pot and fry slowly over medium heat, until the water is dry.

8. After the water is drained, add cooking oil and slowly shake the pan.

9. Then slowly turn the water cut bag over, and then fry the other side slightly to enjoy it.

The biggest feature of the fried bun is that it is delicious and not easy to do, quite troublesome, after the fried bun is fried on one side, it is necessary to sprinkle the surface of the fried bun evenly with oil, and then take a thin spatula, turn the whole pot of fried buns upside down, continue to fry, this step of operation is generally Henan people are their own special oil pot, after doing a good job of turning over the fried buns, the bottom is fried to golden brown, and when eating, it is slightly with the pot burnt taste very delicious.

【Fried buns】

Using carrot juice and noodles, without a single yeast, you can also make a salty and attractive fried bun.

Ingredients list 1 carrot, 300 grams of flour, appropriate amount of shiitake mushrooms, chopped green onions, 4 sedan eggs.

Steps:

1. Rub 1 carrot into shreds, add a spoon of salt and marinate for 10 minutes to marinate the moisture inside; To the extent that this is fine, squeeze out the water with gauze;

2. This juice cover is used to mix noodles, and the shredded carrots are put aside for later use;

3. 300 grams of flour, 2 grams of salt to increase the gluten of flour, 150 ml of carrot juice and noodles, add some water if the juice is less;

Knead the dough with your hands and knead it into a smooth dough with moderate firmness and softness;

Move to a cutting board and rub into long strips;

Divide into small flour agents;

Continue to knead the light and close the dull round, and press it into a small cake;

Put on a plate and sprinkle with some dry flour, cover and let loose for 30 minutes;

4. Now let's adjust the filling, shredded carrots and chop them a little;

sliced shiitake mushrooms; Cut a handful of chopped green onions, cut the white onions separately, and then cut the green onions;

Beat 4 eggs in a bowl and stir with 1 tablespoon of salt;

5. Pour oil into a hot pan, pour in the egg liquid after heating over high heat, stir it up quickly with chopsticks, form it and then chop it into small particles with a spatula, fry it and put it out;

6. Add an appropriate amount of oil to the pot, add the green onion white after heating, add the mushrooms after the fragrance is stir-fried, add a spoonful of soybean paste, half a spoon of salt, a little pepper, stir-fry evenly and add the carrots;

Pour the eggs in and mix them evenly, stir-fry for 30s out of the pot, and the egg filling is ready;

7. The dough is also awake, take it out and roll it out, roll it into a dough with thick edges in the middle, wrap it with two large spoons of filling, wrap it up, and don't need to pinch it like a bun at the end of the mouth.

8. Pour oil into a frying pan, put in the bun embryo, cover the lid and fry over low heat, first fry until one side is golden, like this state;

Add half a bowl of water;

9. Cover the lid and drain the soup over medium heat;

Before the pot, there is a handful of chopped green onions, the fragrance of the green onions is more attractive, and you can also use the residual temperature in the pot to burn the other side, and the taste will be better.

The bottom is burnt and crispy, I am a minute late out of the pot, there is a little bit of paste at the bottom, you can pay attention to it when you get out of the pot, basically you can turn off the fire when the water is dry, I can't wait to taste one, it's really fragrant, crispy, crispy, strong, and full of stuffing when you break it.