The different types of Hu spicy soup, what is Hu spicy soup

The definition of Hu spicy soup in various provinces is not the same, for example, the difference between the soup in Henan and Shaanxi is still very big, but the Hu spicy soup said through Hu spicy soup refers to Henan, and there are many famous Hu spicy soups in Henan, Ding Xingzhai stewed meat Hu spicy soup, Fangzhong Mountain Hu spicy soup, all good! Welcome to Henan to taste!

Ingredients: 40 grams of spicy soup, 20 grams of pepper, 10 grams of chili pepper, 400 grams of cooked mutton (beef).

3kg of lamb 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. Remove the soup from the 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 ear bubble 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; 4Put water in a 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.

Spicy soup with diced pork.

Required Materials: Ingredients: (30 bowls) kilograms of cooked mutton, 10 kilograms of mutton soup, kilograms of flour

500 grams of vermicelli (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, 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.

First of all, prepare a variety of ingredients:

Ingredients: 750 grams of cooked mutton, 1000 grams of wheat flour, 500 grams of flour skin, 150 grams of tofu, 250 grams of spinach.

Excipients: 100 grams of fresh kelp.

Seasoning: 10 grams of pepper, 20 grams of ginger, 7 grams of five-spice powder, 10 grams of salt, 100 grams of balsamic vinegar, 100 grams of sesame oil.

Here's how it works:

1.Put oil in the pot and put it on the fire to heat it for four or five minutes, fry the tofu until it is persimmon yellow, remove and drain the oil;

2.steamed lamb cut into diced dice;

3.Cut into sections after soaking the powder skin until soft;

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

5.Deep-fried tofu cut into shreds;

6.Pick off the yellow leaves of spinach, peel the roots, wash them, and cut them into centimeter segments;

7.Fresh ginger washed and cut into rice grains;

8.Put the flour into a basin, mix it into a soft dough with about 1000 ml of water, dip it in water with your hand to knead the dough, wake up for a few minutes and then make it stronger, then mix it with water and cover it lightly, and then change it with water and wash it again when the water is adjusted;

9.Do this several times until all the flour juice in the dough is washed out, and the gluten is gathered together and taken out, and soaked in a basin of clean water;

10.Add about 5,000 ml of water to the pot, mix 10,000 ml of mutton soup, add shredded vermicelli, shredded kelp, fried tofu shreds and salt, and bring to a boil over a fire;

11.Then add some cold water to make the soup pot small, lift the gluten, shake your hands into large slices, and slowly soak the gluten into ears in the pot;

12.After the pot is boiled, stir the starched starch precipitated by washing gluten into a thin beard, slowly hook it into the pot, wait for it to be thin and even, add five-spice powder and pepper and stir well, sprinkle in spinach, and the soup is ready;

13.Pour in balsamic vinegar and sesame oil when serving.