The ingredients of Hu spicy soup, the preparation and ingredients of Hu spicy soup

The preparation of Hu spicy soup:

How is Hu spicy soup made? The recipe for spicy soup is extremely complicated. In addition to the old herbs used as a soup (pepper, kaempfera, cloves, cinnamon, grass fruits, fennel, cardamom, etc., mixed and crushed, and sifted), new 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.

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.

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.

Carrots, white fungus, black fungus, kelp, peanuts, tofu skin.

The preparation and ingredients of Hu spicy soup are as follows:Preparation: 1 piece of tofu, 1 egg, 60 grams of enoki mushrooms, 60 grams of ham sausage, 6 shiitake mushrooms, 30 grams of peas, 30 grams of soaked fungus, 3 slices of cucumber, 1 piece of ginger, 3 chives, 15 grams of corn starch in Ganjuyuan, 10 grams of lard, 3 grams of salt, 1 spoon of light soy sauce, 1 spoon of balsamic vinegar, 1 gram of dark soy sauce, etc.

1. Prepare the ingredients first and clean them. Side dishes can be added at will, in addition to these vegetarian dishes, you can also add some meatballs, crispy meat and other ingredients.

2. Dice the tofu; cucumber and ham sausage shredded; Cut the chives and ginger into small pieces and hold them out.

3. Shred the shiitake mushrooms and fungus; Enoki mushrooms cut into sections.

4. Beat the eggs; Pepper and a spoonful of water mix well; Mix with cornstarch and two tablespoons of water.

5. Mix the salt, light soy sauce, dark soy sauce and balsamic vinegar well and mix it into a sauce, so that you will not be in a hurry when you cook the soup.

6. Remove the oil from the pan and add the green onion and ginger to stir until fragrant.

7. Pour in a large bowl of water, add peas, enoki mushrooms, shiitake mushrooms, and fungus.

8. After boiling, add tofu, zhengna ham sausage, cucumber, pepper paste, and cook for one or two minutes.

9. Pour in the beaten egg mixture, then pour in the seasoned sauce and mix well.

10. After the most acacia is prepared, pour in the water starch and mix well, boil again, and then enjoy it out of the pot.

11. Diagram of the finished Hu spicy soup.

Authentic recipe for spicy soup 1

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

Ingredients: 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 broth, 300 grams of gluten flour, 100 grams of vermicelli.

Seasoning: 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 preparation and ingredients of Hu spicy soup are as follows:

Ingredients: 10 grams of peanuts, 30 ml of water, 15 grams of fried tofu skin, 10 grams of Hu spicy soup seasoning.

Auxiliary ingredients such as dough: 30 grams of flour, 1 liter 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, boil the orange over high heat, add 10g of spicy soup and stir well, cook until thick and boiling.

4. Finish out of the pot.

Development Status:

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

Some Hu spicy soup operators have begun to take the high-end route, targeting young people. The special Hu spicy soup is cooked according to the customer's price. The head office of Hu Spicy Soup in Wangzhong Circle, Xiaoyao Town, Luohe City, launched shark fin Hu Spicy Soup, and developed special soups such as belly silk, snow clams, abalone, and sea cucumber.