What does Hu Spicy mean? What is Hu Lazi?

All I know is that the spicy soup in Henan is not bad.

3. All peppers have the aroma of pepper, the spicy taste of peppers, and the sweetness and crispness of bell peppers, so they are called peppers.

The pepper has thin skin and thick flesh, bright red color, golden stripes on the skin, spicy taste such as Chaotian pepper, sugar, fat, protein, vitamin C, etc. Because the current pepper is spicy but not sweet, sweet but not fragrant, it is a rare variety! The species has strong disease resistance, high yield, and a growth period of 75 days, with a yield of about 8,000 catties per mu.

It's pepper??? Where did you hear from somebody? If it is from Guizhou, it is dried red pepper, cut off and fried in a wok, and finally crushed. It's with a hammer over there. It's fragrant.

And here we mean pepper....(I'm from Hunan.) ）

There is a kind of "spicy pepper" in Yunnan, which is also a spicy seasoning

I haven't heard of spicy soup, I've only heard of spicy soup, and the spicy soup is not good at all, and the appearance is ugly, besides...

This is a part of the Chinese dream.

Fang Zhongtian is the name of a chain of Hu Spicy Soup.

It's OK.

No way! Nonsense! The cold restaurant spicy soup tastes the best!

Fang Zhongtian is a chain of restaurants that make Hu spicy soup.

Beiwudu Hu spicy soup was carried forward by the Hui people. According to the old man, the traditional Hu spicy soup is served in a large copper pot, embedded in a red cart, and simmered over a charcoal fire underneath. The soup seller is dressed in a white hat, holding a large wooden spoon, stirring three times in the soup pot, "pop", and a bowl of steaming spicy soup is served and handed to the soup drinker.

A skilled soup seller will not leave the soup on the side of the bowl. Nowadays, the Beiwudu Hu spicy soup shops (stalls) opened in Zhengzhou, Luohe, Pingdingshan, Xuchang, Xiangcheng County, etc., have become the first choice for local people's breakfast.

Method: 1. Materials.

300 grams of flour, 50 grams of coriander, 50 grams of spinach, 50 grams of vermicelli, 50 grams of shredded kelp, a little green onion and minced ginger. 5 grams of refined salt, 10 grams of pepper, 5 grams of soy sauce and vinegar.

Second, the practice. 1. Put salt ginseng into the flour, add a little water and knead it into a ball, and then keep adding water until the viscous and elastic gluten and gluten water are kneaded.

2. Put the pot on the fire and add water to bring to a boil, and add gluten. After the gluten is cooked, pour the gluten water into the pot, cook until the soup thickens, add coriander, spinach, vermicelli, shredded kelp, green onion, minced ginger, refined salt, pepper, and bring to a boil.

It is suitable for soups of various dishes that need to be particularly spicy. marinating and stuffing, etc.

It's not a post-break language, it's Hu spicy soup mixed with tofu brain to eat, commonly known as two doping.

Behind it is the brain that is flooded.

There are tofu brains, there are salty tofu brains, and this one is salty tofu brains.

The meaning of the power.

2 6 is the 6th power of 2.

If you have any questions, please feel free to ask!

How is Hu spicy soup made? The recipe for spicy soup is extremely complicated. In addition to the old herbs used as a soup (pepper, kaempfera, cloves, cinnamon, grass fruits, anise, cardamom, etc., mixed and crushed, and sifted), a new herb is added.

I got up at two or three o'clock in the morning and divided the labor to make vermicelli, diced fresh meat, and gluten. Everything is ready. Then put the soup in a large pot.

First, pour the aged soup into the pot and add water according to the number of herbs and condiments. Simmer over medium heat. Wait for about 1 hour --- 2 hours.

After the heat is raised, put the fresh diced meat, gluten, and vermicelli into the pot and simmer. The whole process takes about three --- four hours.

Main ingredients: a pot of Yusui soup (chicken soup or pork rib soup), two taels of flour and water whipped in one direction to become a batter separated from starch and gluten for later use, cooked chicken or shredded pork three taels, a little fungus, kelp, mushrooms, and goldenrod, vermicelli (a kind of noodles made of mung bean or sweet potato starch unique to Henan, similar to vermicelli and rice noodles) one or two, and more than a dozen raw peanuts. Seasoning:

Salt, monosodium glutamate, pepper, paprika.

Directions: Place the stock on a fire, let the water boil, and add the main ingredients except the flour. After boiling, pour in the batter that has been stirred evenly, push it with a spatula to make it not stick to the pan, and add an appropriate amount of ingredients after boiling.

Pay attention to the appropriate amount of flour, too thick and too thin will not taste good. Chili pepper and pepper should be added according to personal preference. Shredded meat can also be used with lamb.

Characteristics: fragrant, spicy, fresh. Good nutrition.

The main ingredients of Xiaoyao Hu spicy soup are: fine powder, cooked mutton, and the ingredients are star anise, pepper, Sichuan pepper, fennel, sand kernels, meat buttons, eight cinnamon, cold pulp, vermicelli, monosodium glutamate, refined salt, fungus, noodles, sesame oil, vinegar, etc. The soup has the functions of digestion and appetizing, phlegm and cough, wind and cold, blood circulation and stasis, heat and detoxification, qi and malaria, insect stagnation, diuretic and drenching, and eczema.

Itching and other effects.

The ingredients for the spicy soup are exquisite, and the condiments are complete. There are vermicelli, gluten, yam, yellow flower, fungus, kelp shreds, diced beef, etc., and the condiments are pepper, cloves, cinnamon, grass fruit, anise, cardamom, etc., mixed and crushed Qing lead, and sifted through the basket. Here's how it works:

The main ingredient is cooked first, then colored with syrup, and yellowed with gluten washing water. When cooked, the soup has a pink and transparent paste. It is hot, slightly spicy and has a long flavor.

The ending song of the second part of the small burial ——— the background of the gymnastics of the small burial**, which means shaky, and the pronunciation is carrot spicy, carrot spicy.

The carrot stem refers to the trunk on which the plant grows, and the carrot refers to the fruit of the plant. The two should not be confused. I haven't eaten a stalk, so it's hard to say if it's spicy.

Hu spicy soup is a must in the Henan snack series, originated from the middle of the Qing Dynasty, the pattern is constantly renovated, so far if you walk in the streets and alleys of Luoyang, you can see it everywhere, a small bowl of Hu spicy soup, why will it last for a long time? With his popular taste and low price, he has always become people's first choice for breakfast.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Raw materials are the material basis of cooking. With the development of China's economy, cooking raw materials are more colorful, and international cooking raw materials and traditional cooking materials in China are all showing their magic and showing their abilities. Cooking raw materials have been greatly developed and improved in terms of variety, specification, quality, and quantity.

Innovative cooking raw materials, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, and inject strong vitality into the development of China's cooking.

For example, cooking raw materials chicken, duck, fish, pig, beef, sheep and many other dishes are the result of the hard work, painstaking management, aptitude, rational use of materials, ingenious compatibility, careful cooking, and careful conditioning, which have left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

However, many new cooking raw materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking, and providing sufficient material security. For example, artificially hatched salmon, duckbills, fat cattle, crocodiles, ostriches, etc., are used skillfully, reasonably, scientifically, economically and boldly, creating a lot of new flavor dishes, adapting to the rhythm changes of the masses in food culture, meeting the pursuit of food at different consumption levels, and opening up a new situation for the comprehensive development and innovation of Chinese cooking.

Such as plant-based cooking raw materials - amaranth, cress, bracken, purslane, bellflower, houttuynia cordata, burdock, toon, bean sprouts, willow sprouts, acacia flowers, perilla leaves, mint, lettuce, etc.

Artificially cultivated ones such as snow peas, Italian kale, New Zealand cauliflower, French coriander, cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover, cherry carrots, purple cabbage, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, flat mushrooms, mouth mushrooms, hair cabbage, straw mushrooms, etc., have become recognized culinary ingredients.

What is the origin of Hu spicy soup? During the Jiajing period of the Ming Dynasty, the cabinet scholar Yan Song in order to please the emperor, from a Taoist priest to get a side, it is said that it can prolong life, Yan Song handed over the second party to the imperial dining room to boil into soup, Jiajing Emperor took the mouth after the mouth was refreshing, felt that this soup was exquisite, and gave the name "imperial soup". At the end of the Ming Dynasty, the Qing soldiers entered the customs, and the imperial chef Zhao Qi fled to Xiaoyao Town with the secret recipe, and passed the secret recipe to the local residents.

How did the spicy soup come about.

Legend has it that during the reign of Emperor Jiajing of the Ming Dynasty, the emperor was busy cultivating and wanted to live forever. According to the Taoist priest, this recipe can prolong life, Yan Song then offered this recipe, the imperial dining room boiled into soup according to this recipe, after Emperor Jiajing took it, the mouth was refreshing, the spirit was refreshed, and the soup was exquisite, so the dragon face was happy, and then the name "imperial soup" was given. And because in this soup, the imperial dining room specially added ginseng and other precious supplements, also known as "golden soup", which can really be described as "palace jade liquid soup", which is only the mouth of the royal family!

At the end of the Ming Dynasty, the Qing soldiers entered the customs, and the imperial chef Zhao Qi fled to Xiaoyao Town, a famous town in the Central Plains, with this secret recipe, and could not bear the loss of this soup, so it was passed on to the local residents. Since then, the local people have passed it down from generation to generation, regarded as a treasure, and after many evolutions and improvements, it has become a treasure on the table of the local people, so the soup is spicy and appetizing, and then slowly called "Hu spicy soup" by the local people.

Exploring the origin of the name of Hu spicy soup, Brother Shan has something to say, and he interprets the real legend in the ordinary!

Hu spicy soup is a Central Plains snack that originated in Henan Province and has a salty and spicy taste with a strong pepper taste.

Hu spicy soup is the Ming Dynasty Jiajing period of the old Yan Song from the Taoist priest to get the "longevity soup" dedicated to the emperor!