The method of Hu spicy soup, the method of authentic 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

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.

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.

The practice of authentic Hu spicy soup is made with bone broth.

Put the pork bones into a pot, add water to boil, skim off the foam, and cook for about 2 hours until the bones boil out of the soup. Put the minced pork in a bowl, add the salt, ginger and egg whites, stir well and refrigerate for 30 minutes. Add an appropriate amount of flour to water, mix into a dough, knead thoroughly, roll it into thin slices, cut it into thin strips, put it in boiling water and blanch it and remove it for later use.

Then cut the tofu skin into pieces, chop the coriander into minced pieces, and chop the chili, ginger and garlic into minced pieces for later use. Then bring the soup to a boil, add the tofu skin, minced meat and noodles, cook for 2 minutes, then add salt, chili flakes, minced ginger, minced garlic and minced coriander, and stir well. The above is how to make an authentic Hu spicy soup, and the ingredients and seasonings can be adjusted appropriately according to personal taste.

Precautions for making Hu spicy soup

1. Material preparation: Prepare fresh pork, lean meat, eggs, fungus, green onions, ginger and garlic and other materials, as well as an appropriate amount of chili, pepper, salt, chicken essence and other seasonings.

2. Broth making: Wash the pork and lean meat first, put it in a pot and cook the broth, the broth needs to be boiled until thick, so as to increase the texture and taste of the spicy soup.

3. Vegetable treatment: wash and cut the fungus into shreds after soaking, and mince the green onions, ginger and garlic for later use.

4. Seasoning preparation: Grind the chili pepper and Hu Zhi Hood pepper into powder, add an appropriate amount of salt and chicken essence for mixing, so as to enhance the spicy taste of Hu spicy soup.

5. Sfrying: Beat the eggs and fry them until cooked, then put them in a bowl for later use. Put a small amount of oil in the pot, add green onions, ginger and garlic and stir-fry, add shredded fungus, broth, seasoning powder and other materials, add scrambled eggs after boiling, and stir well.

6. Precautions: When cooking spicy soup, you need to stir constantly to prevent the ingredients from sticking to the pan and the bottom of the paste, and at the same time, you need to pay attention to the amount of salt and seasoning to ensure the taste and health.

Here's how to make the delicious Hu spicy soup:

Preparation: 250 grams of fat and thin mutton (or beef), an appropriate amount of enoki mushrooms, fungus, peanuts, flour skin, 250 grams of flour, water (according to the number of people eating), a little green onion, ginger and garlic, star anise, dried chili, a little pepper, soy sauce, salt according to your own taste, etc.

1. Mix the dough, add water to the flour and knead it into a dough with a smooth surface, and then pour water to wash out the gluten.

2. Heat the oil, stir-fry the onion, ginger, garlic and chopped mutton, stir-fry the water, add boiling water, add the golden needle flower and fungus (you can also add some mushrooms) and stir-fry, add soy sauce and salt.

3. Wash the gluten, tear it into small pieces and put it in the pot, simmer it with the mutton for about 20 minutes, add the flour skin after the mutton is cooked, and simmer together for a few minutes.

4. Boil the gluten water on the heat, add it while boiling, and stir constantly.

5. Pour in the fried ingredients, stir well, cook for another two or three minutes, turn off the heat, sprinkle the chopped garlic stove sliders, garlic seedlings, and drizzle with small grinding sesame oil and vinegar, and it's good.

Hu spicy soup is a home-cooked dish with beef, bean skin, fungus and vermicelli as the main ingredients. This dish is very popular in northern China, especially in the Chongqing area. Although the process of making Hu spicy soup may seem tedious, as long as you follow the correct steps, you can make a stool with good color and flavor.

1.Prepare the ingredients you need. Beef should be cut from beef with high fat content, which can make the Hu spicy soup taste more delicious. Tofu skin, fungus, and vermicelli all need to be soaked in advance to make them easier to cook.

2.Cut the beef into cubes and blanch in boiling water. The purpose of blanching is to remove blood and impurities from the surface of the beef, making the Hu spicy soup cleaner and more delicious. After blanching, remove the beef, overwater it in cold water and cut it into thin slices.

3.Put the sliced beef into the pot, add an appropriate amount of water, and then add the soaked bean skin, fungus and vermicelli. Depending on personal taste, you can add some salt, monosodium glutamate, and other seasonings.

Once the pot is boiling, reduce the heat and simmer slowly until the beef is crispy, the tofu skin, fungus and vermicelli are soft, and the soup is thick.

4.Put the cooked spicy soup in a bowl, and add some seasonings such as chili oil, coriander, and chopped green onions according to personal taste. In this way, a bowl of spicy soup with good color, flavor and nutrition is ready.

In general, although the preparation of Hu spicy soup is more complicated, as long as you follow the correct steps, you can make a delicious cong jiver Hu spicy soup. With its unique taste and rich nutrients, this dish has become one of the indispensable dishes on the table in northern China.