What are the ingredients for Hu spicy soup

How to make authentic Henan Hu spicy soup.

Hu spicy soup method.

Ingredients: kilograms of cooked mutton, 10 kilograms of mutton soup, kilograms of flour, 500 grams of flour skin (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.

Method: 1. Raw material processing. Cooked lamb cut into diced dice (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, until the face water is thick, change it with water and wash again. Repeat this several times until all the flour juice in the dough is washed out, then take out the gluten together by hand and soak it in a basin of clean water;

3. Make soup. Add about 5 kg of water to the pot, add fresh mutton broth, then add shredded vermicelli, shredded kelp, fried tofu shredded 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 (the 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.

What are the benefits of drinking spicy soup.

Whether it's a scorching summer day or a biting winter breeze, people have a bowl of spicy soup for breakfast or lunch, and then eat the bun, not to mention how much they enjoy it. The Hu spicy soup in Zhengzhou, Henan Province has three major characteristics: one is fragrant, a strong fragrance that has been smelled for a long time, and comes from the best mutton, mutton bones, beef, and beef bones generated at high temperatures.

The second is delicious, the freshness of meat, the freshness of vegetables, and the freshness of wheat noodles, the three are combined into one, not greasy, not fishy, and have a timeless aftertaste. The third is spicy, which is the kind of spicy that is soft but not dry, unlike the chili pepper that gives people a three-point pain in the mouth, but slowly enters the nose, slowly refreshing the spleen and stomach, and makes you have a great appetite. When the abdomen is warm, the yang energy rises, and the slight sweat is released, only to feel that the brain is clear, the heart is clear, and the body is light.

Hu spicy soup has evolved to the present, there are a lot of flavors, there are also a lot of practices, we keep the original soup on the basis of keeping the original soup unchanged, you can also add different ingredients according to your own taste, very nourishing. Hu spicy soup is sweet and fragrant into the spleen, ventilation up and down, maintenance of the body, warm and replenish the spleen and stomach, but it should be noted that Hu spicy soup is a bit dry, so people with yang and yin deficiency are not suitable to drink more.

The ingredients of Hu spicy soup include pepper, chili, beef cubes, bone broth, vermicelli, fine vermicelli, daylily, peanuts, tofu skin, fungus, thousand zhang, etc. Hu spicy soup is a common traditional soup in Henan breakfast, which is eaten with scallion pancakes, fried dough sticks, steamed buns, steamed buns, and siu mai.

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.

Features: The soup stock prepared by a variety of natural Chinese herbs in proportion, then adding pepper and chili pepper, and using bone broth as the base material of Hu spicy soup, is characterized by rich soup taste, beautiful soup color, viscous soup, spicy and delicious, very suitable for other early meals.

It has developed into one of the snacks loved and known by neighboring provinces such as Henan and Shaanxi. It is a special soup food in Henan, China, which is loved by everyone, often used as breakfast, which is characterized by spicy and fragrant, nutritious and appetizing, suitable for matching fritters, buns, scallion pancakes, pot helmets, mille-feuille cakes and other pastries.