How to ask for spicy soup?

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, fennel, cardamom, etc., mixed and crushed, and sifted), new herbs are 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 broth (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, and sifted. 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.

Gluten Hu spicy soup Main and auxiliary ingredients 250 grams of flour, 50 grams of vermicelli, 50 grams of kelp, 25 grams of tofu skin, 15 grams of spinach, 2 egg yolks (raw). Seasoning: 15 grams of refined salt, 5 grams of monosodium glutamate, 20 grams of sesame oil, 30 grams of balsamic vinegar, 5 grams of pepper, 10 grams of minced ginger. Preparation method Mix the flour into a thick paste, it is advisable to stir with chopsticks, stir in one direction for 3 minutes every 20 minutes, call 3 times after the dough is more strong, put it into a basin with 2 kg of water, gently squeeze the dough with your hands until it becomes gluten, and then put it in a bowl with water to wake up, and wash the gluten water for later use.

After soaking the kelp, wash and shred, and cut the tofu skin into shreds. Wash the spinach and mince it. Shred the egg yolk after hanging the skin.

Put vermicelli, kelp, tofu skin, and egg skin into a pot and add 2 kg of water to boil, pull the gluten into thin cakes, and then swing back and forth in the boiling water to make the gluten shredded and fall into the pot. Stir the gluten wash water well and slowly hook it into the pot. Wait for it to be thin and even, add salt, monosodium glutamate, pepper, minced ginger and minced spinach and stir well, the soup is ready, and pour balsamic vinegar and sesame oil when eating.

Let's see my reply specifically.

I don't explain that much.

But I'll just say one point.

That is, you have to use the Beiwudu bagged spicy soup in the cold restaurant to make it, and the detailed method is in the ** I said.

If you want to know, just take a look, I think I've talked about it in detail, hehe.

Hu spicy soup, sour and spicy and refreshing, is one of the soups I can't refuse.