How is it made? First, sweet potato vermicelli and chopped fat pork into the iron pot stew, while adding peanut kernels, taro, yam, gold needles, fungus, dry ginger, cinnamon, gluten bubble and so on. When eight mature hook into the appropriate amount of fine powder, pay attention to stir. Then blended into the seasoning and pepper, pepper, fennel, salt and soy sauce, slightly added a little sugar, a pot of color and flavor of the Hu spicy soup is made.
Hu spicy soup without winter and summer, all seasons, its flavorful and delicious, y people's favor. Therefore, if you can later travel to all parts of Henan, do not miss the opportunity to drink a bowl of this soup.
No matter how many wild stories there are about the origin of hu chili soup in those small stores, the history of its origin is described as follows: "hu chili soup is one of the best snacks in the Luoyang snack series. It originated in the middle of the Qing Dynasty and flourished in the early years of the Republic of China." But in fact, the current Hu Hot Spot Soup is generally pulling the banner of Zhoukou Xihua County Easy Town. And about the practice of Hu spicy soup, in fact, and simmering a pot of chowder is not much worse, which has beef, peanut kernels, yellow cauliflower, fungus, gluten bubbles, etc., simmering to a certain extent, after adjusting the thickening of the powder injected. The most critical seasoning is pepper, which is the cause of its spicy. Made of soup is dark red, very can stimulate the appetite of the northern people.
While most of the hot soup stores look small and unhygienic, that doesn't mean there aren't instances of "fluffy outside, golden inside". If you drink a lot of hot pepper soup, then you can analyze in the tone of the old man: "Hey, the more broken the store looks, the soup is done better." The store is big, this truth is known to everyone, soup is good, this is the gold standard. No matter how dirty the store looks, as long as a bowl of colorful and flavorful hot pepper soup up, don't say anything, open drink it you.
However, there are many secrets to drinking hot soup. One of them is whether to add vinegar. If you do, it's not only spicy, but also sour. Secondly, whether to drink meat or vegetarian. The meat is certainly good, but the price is 50 cents higher. Thirdly, whether to eat the inside of the miscellaneous (gluten, diced beef, shredded seaweed) and then drink the soup, or even the soup with the miscellaneous mouthfuls. The former is eaten, the latter is drunk. Fourth, is also to determine whether it is a drink Hu Zhi Tang veterans of the standard - when you see others Hu Zhi Tang and tofu brain together, do not make a dumbfounded expression, it has a professional term: two mixed. If you've never had two mixes, you're certainly not an authentic Henanese.
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Gluten Hoisin Soup
Main and Side Ingredients
250 grams of flour, 50 grams of vermicelli, 50 grams of seaweed, 25 grams of tofu skin, 15 grams of spinach, and 2 egg yolks (raw).
Seasoning
15g of refined salt, 5g of monosodium glutamate (MSG), 20g of sesame oil, 30g of balsamic vinegar, 5g of pepper, and 10g of grated ginger.
Method
The flour will be mixed into a thick paste to chopsticks can be stirred as appropriate, every 20 minutes in one direction stirring for 3 minutes, called -3 times after the dough is more strong, into a basin with 2 kg of water, gently clench the hand squeeze the dough until it becomes gluten, and then put in a bowl with water to wake up, washed gluten water to be used. Soak the kelp and wash and cut into shreds, tofu skin cut into shreds. Wash spinach and chop. Egg yolk peeled and shredded. Vermicelli, kelp, tofu skin, egg skin, put into a pot with 2 kg of water to boil, pull the gluten into a pancake, swinging back and forth in the boiling water, so that the gluten into a wire and then fall into the pot. Stir in the gluten washing water and slowly hook it into the pot. When it is thickened evenly, add salt, monosodium glutamate, pepper, ginger, spinach, stir, soup open that is, when serving drizzled with balsamic vinegar and sesame oil.
Mutton Spicy Soup
Main Ingredients
100 grams of cooked mutton, 150 grams of flour, 60 grams of vermicelli, 15 grams of kelp, 15 grams of fried tofu, 15 grams of spinach, mutton broth 1.2 kg.
Seasoning
6 grams of refined salt, 20 grams of sesame oil, 30 grams of balsamic vinegar, 4 grams of pepper, 1 gram of five-spice powder, 2 grams of fresh ginger.
Method
Cut the cooked lamb into 1cm cubes. Soak and soften the vermicelli and cut into julienne strips. Soak kelp and wash and shred, cook in boiling water and wash. Deep fry tofu and cut into julienne. Spinach choose and wash, wash gluten precipitation of the noodle gravy (above the water strained out) stirred into a thin paste, slowly hooked into the pot. When it is thickened evenly, add five-spice powder, pepper, ginger stir, sprinkle lamb, spinach, soup open that is, when serving drizzled with balsamic vinegar and sesame oil.
Cooking tips
Wash the gluten and the noodles should be soft and strong. When thickening the saucepan, stir the saucepan with a hand ladle while thickening the saucepan so that it is evenly thickened.