The practice of farmhouse spicy soup, how to make farmhouse spicy soup delicious, farmer

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

1. Practice 1.

Ingredients: Appropriate amount of artificial meat, appropriate amount of vegetarian chicken, appropriate amount of kelp shreds, appropriate amount of peanuts, appropriate amount of daylily, appropriate amount of spicy soup, appropriate amount of soy products, appropriate amount of garlic sprouts, appropriate amount of chicken essence, appropriate amount of sesame oil.

Artificial meat, vegetarian chicken, kelp soaked in advance for later use. Soak daylily and peanuts in advance for later use, and prepare garlic sprouts. The spicy soup stock purchased online comes in a bag with a powder packet, a material packet, and an oil packet.

Chop bean products, kelp, peanuts, daylily, and leeks, and mix the powder packets with half a bowl of water. Add water to the pot, add the material bag, oil bag, chopped vegetables, and bring the water in the pot to a boil. Pour the mixture into a boiling pot.

Turn the heat to low and stir gently with a spoon until the soup is sticky, add a little dark soy sauce to adjust the color. Add the chopped garlic sprouts, add sesame oil and enjoy.

2. Practice 2.

Ingredients: 1 egg, appropriate amount of tofu, a few fungus in Shuifa, a little carrot, 1 spoon of salt, 2 spoons of vinegar, 1 spoon of white pepper, appropriate amount of water starch, appropriate amount of sesame oil, a few shiitake mushrooms, a few coriander, half a ham sausage.

Beat the eggs, blanch the tofu and shiitake mushrooms in the water to remove the astringency. Shiitake mushrooms, fungus, ham sausage, carrots, shredded tofu, minced coriander. Put water in a pot, bring to a boil on the fire, add tofu, fungus, carrots, ham sausages, take care of the shreds, and add salt to taste.

Add light soy sauce and dark soy sauce to color, add water starch to thicken, and then beat the eggs into them to quickly disperse into egg drops. Sprinkle with chopped coriander, drips a few drops of sesame oil, add white pepper and vinegar to the empty bowl, and pour the soup into it.

3. Practice 3.

Ingredients: 200 grams of flour, 100 grams of cooked beef, 2 eggs, 80 grams of shredded kelp, 80 grams of dried tofu, 50 grams of peanuts, appropriate amount of black pepper, appropriate amount of salt.

Add water to the flour and knead it into a dough. Knead the dough into a smooth dough and place it in a large basin and soak for 10 minutes. Keep kneading the dough with water until the dough becomes smaller and the color turns pale gray, at which point the gluten is washed out.

Take out the washed gluten, do not pour out the water to wash the gluten, and set aside. Cooked beef cut into small cubes. After soaking the kelp, wash it and cut it into sections, cut the dried shreds into sections, and set aside.

Finely chop the peanuts. Heat a little oil in a pan, pour in the peanuts and stir-fry for 1 minute. Add an appropriate amount of water to a pot and bring to a boil.

Tear the gluten into small pieces and throw it into the pan. Then pour in the diced beef, shredded kelp and dried shreds. Pour in the water to wash the gluten.

Stir to combine. Stir in salt and pepper. Finally, pour in the egg mixture and stir well.

The preparation of Hu spicy soup is as follows:

Step 1

Mix the soup powder with water.

Step 2

Add bone broth (you can also use chicken stock or water) to a pot, bring to a boil, add soybean sprouts, kelp and tofu skin, and cook for five minutes.

Step 3

Then pour in the prepared spicy soup, add salt according to your taste, boil the chicken powder for three minutes, and then turn off the heat. Add the remaining vegetable ingredients (spinach, coriander, oil, bean skin, seaweed, peanuts), pour balsamic vinegar, pour in sesame oil, sprinkle white sesame seeds, stir well with a large spoon, and live!

Step 4

Let's eat! Sour and slightly spicy, that's the taste!

The development status of Hu spicy soup

There are ** comments that the taste difference between the various factions of Hu spicy soup is getting smaller and smaller. Previously, different brands of Hu spicy soup had distinct characteristics: Xiaoyao Town, a large green aluminum pot served in soup, with strong traditional Chinese medicine and spicy taste, and the meat was 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.

Industrial production has become the development direction of many enterprises. Wang Jinhui, Secretary of the Party Committee of Xiaoyao Town, Xihua County, said that Xiaoyao people have developed eight series of 46 varieties of soup materials, such as convenient water flushing Hu spicy soup and Hu spicy soup whole flavor powder, and built dozens of Hu spicy soup soup production enterprises.

Introduction to Hu spicy soup

Hu spicy soup, also known as paste spicy soup, a well-known snack in the Central Plains, originated in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province and Beiwudu Town, Wuyang County, Luohe City. It is especially famous for the spicy soup in Xiaoyao Town. It is a traditional soup common in northern China's breakfast.

1. Ingredients: tofu skin, flour, kelp, fungus, peanuts, vermicelli, starch, 1000 sheets, salt, light soy sauce, vinegar, pepper.

2. Prepare the fungus, kelp, and vermicelli in advance and clean them. Cut the fungus, 1000 sheets, and tofu skin into thin strips. Cut the vermicelli and kelp into small pieces and set aside.

3. Prepare a small bowl, add about 10g of starch, and then add about 20ml of water to wash the starch for later use.

4. Add an appropriate amount of water to the pot and cook with peanuts.

5. After the peanuts are cooked, add the chopped kelp, fungus, 1000 zhang, tofu skin and vermicelli, then add salt and light soy sauce to taste, cover the pot and cook over low heat for about 20 minutes.

6. Then pour in the aged vinegar and white pepper, stirring and pouring in the starch until the soup is thick. Add an appropriate amount of concentrated chicken juice or chicken essence, sprinkle with a little coriander, and it is ready to go.

1. Raw materials: 40 grams of spicy soup, 20 grams of pepper, 10 grams of chili pepper, 400 grams of cooked mutton (beef), 3kg of mutton bone broth, 300 grams of gluten flour, 100 grams of vermicelli, and vermicelli.

2. Seasoning: green onion, ginger, refined salt, vinegar, monosodium glutamate, soy sauce, sesame oil, etc.

3. Put an appropriate amount of water in the pot, add the broth, add the spicy soup, pepper, chili pepper, etc., and bring to a boil over high heat;

4. After the water in the pot boils, add the mutton and gluten. After the mutton and gluten are cooked, pour an appropriate amount of gluten water into the pot, cook until the soup thickens, add vermicelli, green onions, refined salt, monosodium glutamate, soy sauce, and simmer for 5 minutes;

5. Serve the soup in the pot, add an appropriate amount of sesame oil and vinegar according to personal taste.

Ingredients: 40 grams of spicy soup, 20 grams of pepper, 10 grams of chili pepper

400 grams of cooked mutton (beef) meat, 3kg of mutton bone broth

300 grams of gluten flour, 100 grams of vermicelli, flour.

Seasoning: green onion, ginger, refined salt, vinegar, monosodium glutamate, soy sauce, sesame oil, etc.

Make. 1. Put an appropriate amount of water in the pot, add the broth, add the spicy soup, pepper, chili, etc., and bring to a boil over high heat;

2. After the water in the pot boils, add the mutton and gluten. After the mutton and gluten are cooked, pour an appropriate amount of gluten water into the pot, cook until the soup thickens, add vermicelli, green onions, refined salt, monosodium glutamate, soy sauce, and simmer for 5 minutes;

3. Serve the soup in a pot, and add an appropriate amount of sesame oil and vinegar according to personal taste.

Required Materials: Ingredients: 50g pork tenderloin, 50g fungus, 50g crispy meat.

Excipients: appropriate amount of chicken fat, appropriate amount of spicy soup powder wrapping, appropriate amount of rice vinegar, appropriate amount of chives, appropriate amount of sesame oil, 20g of kelp.

Operate. 1. Cut the fungus into thin strips, shred the lean pork and shred the kelp;

2. Cut the crispy meat into small pieces and set aside; 3. Shred the green onion and ginger; 4. Put water in the pot and add a spoonful of chicken fat;

5. Add green onion and ginger shreds to the pot and bring to a boil; 6. Add shredded lean pork, shredded fungus, crispy meat, and shredded kelp;

7. Prepare a pack of spicy soup powder; 8. Take a bowl and mix the pepper with a little water;

9. Pour the mixed pepper paste into the pot and bring to a boil;

10. Add a spoonful of soy sauce, a spoonful of sesame oil, and a spoonful of rice vinegar to taste.

Ingredients for spicy soup with diced meat.

Ingredients: (30 bowls) kilograms of cooked mutton

10 kg of mutton soup, 10 kg of flour, 500 grams of flour (or vermicelli).

100 grams of kelp, 150 grams of fried tofu, 250 grams of spinach

15 grams of pepper, 8 grams of five-spice powder, 20 grams of fresh ginger, 10 grams of salt

500 grams of balsamic vinegar and 150 grams of sesame oil.

Operate. 1. Raw material processing. Cooked lamb is cut into diced dice, which can also be sliced;

Soak the powder skin until soft and cut into shreds;

After the kelp is swollen, wash and cut into shreds, cook it in boiling water to remove the mucus, and then soak it in water;

Deep-fried tofu cut into shreds; Pick off the yellow leaves of spinach, peel the roots, wash and cut into pieces about 2 cm long;

Fresh ginger is washed and cut into rice grains.

2. Wash gluten. Put the flour into a basin, mix it into a soft dough with about 1 kg of water, dip your hands in water to knead the dough vigorously;

Leave it on for a few minutes, then knead it vigorously, then mix it with water and gently press it, and then wash it with water when the face water is thick.

This is repeated several times until all the flour in the dough is washed out, and then the gluten is taken out by hand and soaked in a basin of clean water.

3. Make soup. Add about 5 kg of water to the pot, add fresh mutton broth, add shredded vermicelli, shredded kelp, fried tofu shreds and salt in turn, boil over high heat, and then add some cold water to make the soup pot slightly boiling.

Pick up the gluten, shake it into large flakes with both hands, and slowly soak it into a gluten spike in the basin.

Large pieces of gluten are stirred up with a rolling pin).

After the pot is boiled, stir the gluten precipitated dough (drain the water on it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking, wait until it is thin and even, add five-spice powder and pepper, stir well, and then sprinkle in spinach, and the soup is ready to boil.

When serving, pour in balsamic vinegar and sesame oil.

Hu spicy soup. The so-called Hu spicy soup does not refer to the pepper and chili pepper in the soup, in fact, the authentic Hu spicy soup only uses pepper instead of chili, and the meaning of Hu spicy soup is "random and spicy", the kind of spicy that adds all kinds of spicy flavors.

Ingredients: 150 grams of flour, 130 grams of beef in sauce, 60 grams of kelp (dry), 80 grams of tofu skin, 25 grams of peanuts, 50 grams of vermicelli (dry), 10 grams of dried daylily, 10 grams of fungus (shuifa).

Seasoning. 1 teaspoon salt, 5 grams of chicken essence, 1 tablespoon dark soy sauce, 3 drops of sesame oil, 200 grams of water starch, 5 grams of pepper, 5 grams of thirteen spices, 1 teaspoon aged vinegar, 1000 grams of water.

Cooking Tools: Stockpots.

The practice of spicy soup.

1 Soak dried daylily and fungus in water and set aside.

2 Soak the sweet potato vermicelli in water until soft and set aside.

3 Add salt, water and dough to the flour, cover with plastic wrap and let rise for 20 minutes.

4 After proofing, take it out and knead it smooth, and pour in 500 grams of water.

5 Knead the dough with both hands, repeating it over and over until the gluten and batter are washed out.

6 Pour 500g of water into a pot and bring to a boil, tear the gluten into one by one and put it into the pot.

7 Add the daylily and fungus.

8 Add the bean skin, beef in sauce and vermicelli.

9 Stir and bring to a boil.

10 Pour in 200g of batter and continue to boil.

11 Add dark soy sauce, salt, five-spice powder, thirteen spices, pepper and chicken essence to taste, stir and stir.

12.In the end, the soup can be in the following state, and when eating, add aged vinegar and sesame oil.

Tips: Before eating, drop a few drops of sesame oil and add vinegar to taste according to personal taste.

Main ingredients: 10 grams of peanuts, 30 ml of water, 15 grams of fried tofu skin, 10 grams of Hu spicy soup seasoning, 30 grams of flour, 1L of water.

1. Put 10g of peanuts and 30ml of water in a bowl to soak until soft.

2. Put 30g of flour in a bowl, add 50ml of water and stir well.

3. Put 1L of water in the pot, pour in peanuts, fry 15g of tofu skin, add 10g of spicy soup after boiling over high heat, stir well, and cook until thick and boiling.

4. Finish out of the pot.

1. Ingredients for Hu spicy soup: coriander, spinach, vermicelli, shredded kelp, green onion, minced ginger, soy sauce, pepper, water starch, salt, vinegar.

2. Boil a pot of boiling water and change the vermicelli and kelp shreds into knives. After that, put it in the pot.

3. Add pepper, salt, vinegar and soy sauce to the pot. Bring to a boil and cook for a while.

4. Add spinach, minced ginger and chives. Tick the starch and wait until the soup is viscous and add the coriander.

5. Put the soup in a bowl when it is ready, and it is ready.