What is the Hu spicy soup, and where is the Hu spicy soup?

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.

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.

Soups from Henan, Shaanxi and other places in China.

Often served as breakfast, it is characterized by its spicy and fragrant flavor, and is often eaten with fritters, buns and other breakfasts. Can be used with tofu brain.

The approximately 1:1 mixture, known as the "two dopings", reduces the spiciness, and increases the acceptance is also popular.

There are two kinds of vegetarian and meat soup, the vegetarian Hu spicy soup is mainly a spicy soup with pepper and chili pepper and bone broth as the base, while the meat spicy soup is filled with pepper, chili, beef cubes, bone broth, powder, fine vermicelli, daylily, peanuts, and tofu skin.

Agaric. The characteristics of Hu spicy soup are as follows:

1. Smell: Smell the soup at the beginning to see if there is a strong aroma of broth. The authentic Hu spicy soup base should be made from beef broth.

2. Look: Observe whether the proportion of gluten, tofu skin and other accessories in the bowl is appropriate, whether the thickness of the soup is moderate, and whether the color of the spicy oil is appropriate.

3. Eat: A small amount of vinegar, small grinding sesame oil or chili oil can be added to the spicy soup, and eaten with fritters, oil cakes, oil buns, meat boxes, etc. You can also choose the "two mixes" method to eat, that is, mix the spicy soup and tofu brain together and stir well.

The spicy soup with the addition of tofu brain has a unique flavor.

4. Product: How long can the spicy taste of pepper be maintained after eating (more than 10 minutes is a good product).

At present, a number of food companies have developed instant Hu spicy soup seasoning and instant noodles.

Similarly, bring the seasoning to a boil or brew it with boiling water as instructed. However, because Hu spicy soup is often not made for breakfast alone, but with staple foods such as fritters, it is not easy to make fried dough sticks and oil cakes by hand at home.

Therefore, the market for such products is still limited, and the public is often more willing to enjoy Hu spicy soup at street stalls in the morning.

History. There are many theories about the history of Hu spicy soup. Because its main ingredient, pepper, was only introduced to China during the Tang Dynasty, although there are folk Hu spicy soups created in the Zhou and Cao Wei dynasties.

The legend of which produced the upper limit should not be earlier than the Don. In the Song Dynasty, it was quite credible to say that Hu spicy soup was a folk snack and was rarely covered in the classics.

According to expert research, the ancestor of Hu spicy soup should be hot and sour soup.

and meat porridge, according to the "Taiping Huimin and Pharmacy Bureau".

In the Song Dynasty, it was widely spread that adding spicy, warm and fragrant medicines to food was estimated to be the social trend at that time, so Hu spicy soup was improved on the basis of these two foods.

Take the function of decanting and eliminating food in hot and sour soup, and add meat probably to adapt to the taste of more levels of people and replenish qi and replenish deficiency, and then supplemented by ginger, pepper, star anise, cinnamon and other spices to soothe the liver and awaken the spleen. Therefore, the main taste of Henan Hu spicy soup is sour and spicy.

Northern song dynasty. Dingdu Kaifeng, commodity economy.

With rapid development, folk snacks have also flourished, full of patterns. Popular medical works such as "Taiping and Huimin Pharmacy Prescription" all believed that adding spicy and warm and dry medicines to food was beneficial to qi, so spicy foods were quite popular. A kind of meat porridge combined with hot and sour soup with the effect of sobering and eating, became the prototype of Hu spicy soup.

Ingredients: 50 grams of kelp, 50 grams of white mushrooms, four dried shiitake mushrooms, one green onion, appropriate amount of lard, two spoons of starch, appropriate amount of pepper, half a spoon of oil and chili seeds, appropriate amount of spicy fresh, 20 grams of sweet potato powder, appropriate amount of five-spice powder, half a spoon of light soy sauce, appropriate amount of chicken essence, and a small amount of salt.

Steps: 1. Wash the vegetables and cut them into shreds (dried shiitake mushrooms and sweet potato powder should be soaked in advance).

2. Add water to starch to make water starch.

3. Put lard in a pot, add shiitake mushrooms and kelp and stir-fry for one minute.

4. Add a small bowl of water and add salt and spicy fresh (add broth to make it fresher).

5. Release soy sauce and chili peppers.

6. Add white mushrooms and sweet potato powder to cook.

7. Pour in water starch (stir while pouring, pour slowly).

8. Add water and starch and stir until a thin paste, add pepper, five-spice powder, chicken essence and chopped green onions.

The authentic recipe for Hu spicy soup 2

Raw material. 40 grams of spicy soup, 20 grams of pepper, 10 grams of chili pepper, 400 grams of cooked mutton (cooked beef is also available), 3kg of mutton bone stock, 300 grams of gluten flour, 100 grams of vermicelli.

Seasoning. Appropriate amount of green onion, ginger, refined salt, monosodium glutamate, soy sauce, sesame oil, etc.

The production process. 1. Put an appropriate amount of water in the pot, add the broth, add the spicy soup, pepper, chili pepper, etc., and let it 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, and when 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.

The correct way to make Hu spicy soup:

In addition to the old herbs used as a guide for the soup (pepper, kaempfera, cloves, cinnamon, grass fruit, anise, cardamom, etc., mixed and crushed, and sifted through a basket), new herbs are added. I get up at two or three o'clock in the morning and divide the work 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 1 hour - about 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 3 to 4 hours.

Main ingredients: a pot of broth, two taels of flour and water whipped in one direction to become a batter separated from starch and gluten for later use, three taels of cooked chicken or shredded pork, a little fungus, kelp, mushrooms, and enoki cabbage, one or two vermicelli, 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.

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, nutmeg, eight cinnamon, cold pulp, vermicelli, monosodium glutamate, refined salt, fungus, noodles, sesame oil, vinegar, etc.

The soup has the effects of eliminating appetite and appetizing, dissolving phlegm and relieving cough, dispelling wind and cold, invigorating blood and removing stasis, clearing heat and detoxifying, dissolving qi and malaria, removing insects and stagnation, diuretic and drenching, removing eczema and itching.

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, and when 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.