How to make spicy soup? How is Hu spicy soup made?

Ingredients for Hu spicy soup: Ingredients: 200 grams of cooked chicken blood (or duck blood), 50 grams of coriander, 100 grams of water fungus, 3 grams of salt, 3 grams of soy sauce, 10 grams of pepper noodles, 3 grams of monosodium glutamate, 3 grams of minced ginger, 15 grams of sesame oil, 20 grams of starch.

Features of Hu spicy soup: fragrant, spicy, appetizing, and rice. Teach you how to make Hu spicy soup and how to make Hu spicy soup to be delicious 1. Cut the cooked chicken blood into shreds.

Wash the parsley and chop it into minced pieces. Wash the fungus and cut it into shreds. 2. Sit on a spoon, put the soup, add salt, soy sauce, pepper noodles, and minced ginger to boil, skim off and wipe off, find a good taste, put in cooked chicken blood, fungus shreds, and some monosodium glutamate, thicken with water starch, pour sesame oil, sprinkle with chopped coriander, and remove the spoon.

Eat "" crown **fragrant **xing """.

Hu spicy soup, also known as paste spicy soup, Henan traditional breakfast. It is a famous traditional soup of the Han nationality that is common in northern China's breakfast. Spicy soup is commonly found at breakfast stalls on the street, and is characterized by being slightly spicy, nutritious, and delicious, making it ideal for other breakfast meals.

Hu spicy soup originated from the "Xiaoyao Town Hu Spicy Soup" in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province, and there is also "Beiwudu Hu Spicy Soup" in Beiwudu Town, Wuyang County, Luohe City, the difference between the two is that Xiaoyao Hu Spicy Soup is equipped with black fungus, daylily and other side dishes, and Beiwudu Hu Spicy Soup is based on Hui mutton soup, adding gluten, vermicelli, and green onion to evolve, which is a soup snack, according to historical research, Hu Spicy Soup is still more authentic in Xiaoyao Town. The soup stock, which is made from more than 30 kinds of natural Chinese herbs in proportion, is fragrant and spicy in the spicy soup with pepper and chili pepper and bone broth as the base. At present, it has developed into one of the snacks that every person in Henan and Shaanxi loves and knows.

Isn't it okay to buy spicy soup ingredients?

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.

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

Hu spicy soup. It is made with pepper, chili pepper, grass fruit, beef cubes, bone broth, vermicelli, fine vermicelli, daylily, peanuts, fungus, tofu skin, and 1000 zhang.

Sniff. It is to take the soup and smell it first, whether there is a strong aroma of Chinese herbs and mutton soup.

See. Observe whether the ratio of gluten and mutton in the bowl is appropriate, whether the soup is moderately thick, and whether the color of the soup is transparent.

Eat. The soup is viscous and smooth in the mouth, the mutton and gluten are chewy, and the spicy flavor is just right.

Product. After drinking the soup. How long can the aftertaste and rich taste of Chinese herbs last in the mouth (more than 10 minutes is the best product).

The soup is made from a variety of natural Chinese herbs in proportion, with pepper and chili pepper added and bone broth as the base material, which is characterized by rich soup flavor, beautiful soup color, viscous soup, spicy and delicious, and is very suitable for other breakfast 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 steamed buns, fritters, steamed buns, scallion pancakes, pot helmets, mille-feuille cakes and other pastries.

You can prepare some ham sausages, tofu, eggs, mushrooms, fungus, coriander, first beat the eggs into the bowl, ham sausage tofu cut into shreds, mushroom fungus shredded, coriander minced, and then prepare two bowls of soup, adjust the water starch to thicken, and then use balsamic vinegar to flush pepper, add an appropriate amount of water to the pot and boil, put the mushrooms in to boil, then add tofu strips, fungus shreds, add shredded ham, and then use light soy sauce to season the color, add some water starch, cooking wine, salt, stir well while adding, Add some vinegar and pepper, beat the eggs, pour them in and stir well, sprinkle some chopped coriander to turn off the heat, add a few drops of vinegar, sesame oil, sesame oil and you can eat.

You can also make meatballs and spicy soup, you need to prepare salt, green onions, soy sauce, ginger, cooking wine, thirteen spices, thick soup treasure, pepper powder, pepper, carrots, potatoes, beans, starch, cabbage, beef tenderloin, first chop the beef into a puree, chop the green onion and ginger and add some warm water, squeeze out the green onion and ginger water, add some salt, thirteen spices, cooking wine, soy sauce, meat puree mixed in and beat it hard, add some meat puree in the basin and stir evenly, and then add some starch to stir well, make balls, cabbage, potatoes, carrots, Cut the beans into the size of balls, add some salt and bone broth to the pot, take out the meatballs after they are cooked, add pepper powder, pepper, cabbage, carrots, beans, potatoes to the soup in the pot, and finally put the meatballs in, add some water starch, stir into a paste, and eat it with chili oil, which tastes even better.

Prepare all the ingredients, the mutton is cooked in the pot first, put in the seasonings, start another pot, start the pot to burn oil, mutton, vermicelli, spinach and other ingredients, add pepper and other seasonings in turn to prepare the sauce, and cook it, the specific steps are as follows:

Ingredients: 300g mutton, 150g spinach, 200g vermicelli, 100g kelp, 100g daylily, 100g bean skin, 10g spices, 100g fungus, 10g ginger, 10g green onion, 20g peanuts, 1g pepper, 8g cooking wine, 2g chicken essence, 2g salt, 5g dark soy sauce, 5g sesame oil, 38g cooking oil, 4g sugar, 6g corn starch, 5g soy sauce.

1. Add an appropriate amount of water to the pot, add the cleaned mutton, green onions, ginger, cooking wine, spices to a boil, turn to medium-low heat and simmer until soft. It takes about 50 minutes.

2. Remove the lamb and cut it into thumb-sized cubes for later use. Spinach, kelp, fungus, green onion, ginger, bean skin knife.

3. Heat an appropriate amount of cooking oil in another pot, add green onion and ginger slices and stir-fry until fragrant.

4. Add mutton, vermicelli, spinach, daylily, kelp shreds, bean skin, fungus and peanuts to the pot.

5. Add 2 grams of salt, 2 grams of chicken essence, 1 gram of pepper, 4 grams of sugar, 8 grams of cooking wine, 5 grams of soy sauce, and 5 grams of dark soy sauce to the pot, and stew together.

6. Finally, the corn starch slurry is thickened and poured in sesame oil.

7. The delicious spicy soup is ready.

1. Cook the mutton in advance, pay attention to the heat when cooking, and it will be soft and rotten.

2. The thickening should not be too thick, which will affect the taste.

3. Put the pepper out of the pot before it tastes better.

1. Preparation materials: beef, fungus, kelp, dried tofu, flour, star anise, Sichuan pepper, peanuts, ginger, green onions, sweet potato vermicelli, rice vinegar, sesame oil, white pepper.

2. After blanching the beef, put star anise, Sichuan pepper, ginger slices and green onion in a pot of cold water and stew the beef for an hour and a half, soak the vermicelli in warm water for 30 minutes, and cut the kelp and dried tofu into shreds.

3. After the flour and dough rise for 30 minutes, put it in clean water and wash it until the gluten is formed.

4. Bring the beef broth to a boil and pour in the peanuts. Cut the washed gluten into small pieces and bring to a boil, then add shredded kelp, shredded fungus, shredded dried tofu, shredded beef and vermicelli and cook for 5 minutes.

5. Add 3 tablespoons of light soy sauce, salt, and 4 tablespoons of pepper to the soup. Add a spoonful of gluten water and turn off the heat when the soup thickens.

6. Before cooking, add vinegar and sesame oil to your taste.

If the color is simple, you can put dark soy sauce, soy sauce, and sugar color.

How to make delicious Hu spicy soup, teach you the recipe step by step, sour and spicy are particularly appetizing.

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

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

Bring a pot of boiling water to a boil and change the vermicelli and kombu shreds into knives. After that, put it in the pot. 2.

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

Spicy soup with meatballs.

Ingredient 1 (meatballs).

100 grams of beef tenderloin (pork is also acceptable if you are not a U.S. citizen).

Green onion and ginger 20 grams.

Thirteen incense a little.

1 teaspoon of cooking wine.

1 tablespoon soy sauce.

Salt a pinch of salt. Starch 20 grams.

Ingredient 2 (soup stock).

Carrots in one paragraph.

Potatoes one, small.

5 beans.

2 large slices of cabbage (you can also change to other seasonal vegetables, but don't put vegetables that are rotten when you cook them).

2 large bowls of beef bone broth (no other broth or soup can be used).

2 teaspoons of ground peppercorns.

Pepper a little.

Salt a pinch of salt. 2 teaspoons of starch.

Preparation of spicy soup with meatballs.

Cut the beef into small pieces and put them in a blender, or you can puree them with a knife.

Chop the green onion and ginger into a bowl and put 2 tablespoons of warm water, squeeze the green onion and ginger by hand to form the green onion and ginger water, then decant the green onion and ginger water and put it in a blender.

Then add thirteen spices, cooking wine, soy sauce, salt to stir the meat pieces into a meat puree, if it is chopped with a knife, it should also be put into a basin and put in the seasoning, stir and beat strongly.

Pour the meat puree into a basin and stir well with starch.

Make all the minced meatballs the size of peanuts (the big peanuts) and set aside.

Cut the potatoes, carrots, and beans into ball-sized pieces, and tear the cabbage into small pieces.

Put the bone broth in a pot and add the salt.

Put in the small balls and cook and remove.

Put peppercorns, pepper, and a little cooked oil in the soup where the meatballs are boiled, and add beans and potatoes to the vegetables according to the degree of easy ripening, and cook them until they are almost cooked, and add carrots and cook until they are basically cooked.

Add the cabbage and cook for half a minute.

Put in the boiled meatballs, taste the good taste, mix the starch with water, pour it into the pot, be sure to stir the vegetables and meatballs in the pot while pouring, and the soup will become a paste. When eating, pour some chili oil and mix well to eat.

Ingredients: kelp, raw peanuts, fried tofu puffs, vermicelli, ham sausage.

Step 1: Cut the kelp into strips and wash the peanuts. Put it in boiling water, simmer for an hour, add some vinegar, and the kelp will be cooked into pieces.

Step 2: At this time, add the most important seasonings of the spicy soup, chili powder and black pepper. The pepper must be put in enough amount before the flavor can come out, and you can taste it while putting it in.

Step 3: When the kelp and peanuts are soft, then put in the fried tofu soak, in fact, this is added according to personal taste, you can put some beef foam, or tofu skin and the like, add some salt to taste, cook for a few minutes, then put in the vermicelli, cook until the vermicelli is crushed, and finally put in the cut ham slices.

Step 4: The last and most critical is to thicken, put some chicken essence powder, and then thicken with water starch, low heat, and gently stir while pouring in water starch to a suitable viscosity degree.

1. [Henan paste spicy soup].

Ingredients: Beat the eggs and set aside, cut the tofu and ham sausage into strips, shred the fungus and shiitake mushrooms, minced coriander; Two bowls of soup: a little thicker water starch, and mixed with balsamic vinegar and pepper according to your taste.

Production: 1Add water to the pot, preferably stock, add shiitake mushrooms to cook when the water is hot, and then add tofu strips;

2.Add shredded fungus, ham, and then use light soy sauce to adjust the color;

3.Add salt, cooking wine, water starch, stir while adding;

4.Add pepper, vinegar, then pour in the beaten eggs and stir well;

5.Sprinkle with chopped coriander, turn off the heat and add a few drops of vinegar, sesame oil or sesame oil.

2. [Meatball Hu spicy soup].

Ingredients: 100 grams of beef tenderloin, 2 slices of cabbage, 30 grams of starch, 5 beans, 1 potato, half a carrot, pepper, Sichuan pepper powder, soup treasure, thirteen spices, cooking wine, ginger, soy sauce, green onion, salt, water.

Method:1Puree the beef, chop the green onion and ginger, add two spoons of warm water, and squeeze out the green onion and ginger water;

2.Add soy sauce, cooking wine, thirteen spices, salt, mix in the meat puree, and beat it vigorously;

3.Mix the meat puree in a pot and make large peanut-sized balls;

4.Cabbage shredded, beans, carrots, potatoes are all cut into ball-sized pieces;

5.Put the bone broth, salt, small balls in a pot, cook and remove;

6.Then add oil, pepper, peppercorns, potatoes, beans, carrots, cabbage to the soup in the pot;

7.Finally, add the meatballs, add water starch, stir, make a paste, mix with chili oil and eat!

The ingredients of Hu spicy soup are prepared with lamb bone broth and cooked mutton. The preparation of Hu spicy soup:

1. Put an appropriate amount of mutton bone stock in the pot, add the spicy soup, pepper, chili pepper, etc., and let it boil over high heat.

2. After the soup in the pot boils, add cooked mutton and gluten; After seeing that the gluten is cooked, pour an appropriate amount of starch water into the pot, and when the soup thickens, add vermicelli, green onions, refined salt, monosodium glutamate, and soy sauce, and simmer until it boils slightly.

3. Remove the soup from the pot and add an appropriate amount of sesame oil and vinegar according to personal taste.

The recipe for spicy soup is extremely complicated.

Aged herbs (pepper, kaempafer, cloves, cinnamon, grass fruit, anise, cardamom, etc., mixed and crushed, sifted), and newly prepared 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 steps: Put the stock on the fire, let the water boil, and add the main ingredients except 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.