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How to make the most authentic Henan hot soup?

In my mind, soups are light foods, but Hu spicy soup is definitely not.

The first characteristic of Hu spicy soup is spicy, which is why a lot of pepper is added in it.

The second characteristic is that it is full of flavor, because there are many spices in Hu spicy soup, and the soup base is mutton soup or beef soup.

The third characteristic is rich in ingredients, including meat, gluten, fungus, day lily and so on.

In this way, Hu spicy soup with special personality is created. Although it is very personalized, it is not difficult to make it as long as the spice formula is mastered.

This is the spice formula I used:

star anise 11g, fennel 5g, pepper 11g, meat buckle 5g, Amomum villosum 3g, Alpinia officinarum 3g, clove 4g, white pepper 21g, angelica dahurica 3g, cinnamon 5g, dried tangerine peel 5g, fragrant leaves 3g, grass buckle 5g, cinnamon 3g, tsaoko 5g. If it's too much trouble to powder yourself, you can also buy ready-made Hu spicy soup packets online.

With the powder package, start preparing the ingredients.

I used stewed beef, fungus, gluten and day lily.

Then you can start cooking. Pour the mutton soup or beef soup into the pot. If there is no beef mutton soup, if you use clear water, you must add some oil, otherwise the Hu spicy soup will not be moist enough, and it will be a bit astringent.

After the soup is boiled, add three or four grams of Hu spicy soup powder, stir well, pour in the raw materials, add salt to taste, and add soy sauce to adjust the color.

After boiling again, pour a small amount of water starch and thicken it until it is thick.

Finally, sprinkle a few drops of sesame oil on it, which will taste more mellow.

The method of authentic Henan Hu spicy soup is generally divided into four steps:

Step one, prepare soup materials.

The formula of soup provided by Chi Xiaozheng, a national special cooking technician, is as follows:

4.5 kg of pepper, 3 kg of star anise, 3 kg of fennel, 2 kg of dried ginger, 2 kg of black pepper, 1 kg of white pepper, 1.8 kg of cinnamon, 1.8 kg of Amomum tsao-ko, 1.8 kg of clove, 1.7 kg of jade fruit, 1.5 kg of galangal, 1.4 kg of cardamom and 1.4 kg of water chestnut. Grinding the above seasonings into fine powder for later use.

step two, hang fresh soup.

soak 4 sheep bones, 6 beef bones and 1 chicken racks in a boiling water pot, wash them thoroughly, put them into a soup bucket, add 4 kilograms of clear water, and simmer for 4 hours. After skimming the foam and filtering impurities, leave fresh clear soup for use.

Step 3, wash the gluten.

Mix the flour into a thick paste, which can be stirred by chopsticks. Stir for 3 minutes in one direction every 21 minutes. After stirring for 3 times, put the dough into a basin with 2 kilograms of water, gently squeeze the dough with your hands until it becomes gluten, and then put it in a bowl and let it stand with water. The water washed with gluten is gluten water.

the fourth step is to make Hu spicy soup.

add water to the soup pot, add fresh clear soup to boil, put beef (or mutton, chicken, meat, etc.), cooked gluten and boiled peanuts into the pot to boil, then add salt, monosodium glutamate and Hu spicy soup seasoning, pour gluten water and boil.

What is everyone eating today? Passing the "cold dew" indicates that winter is coming. In the cold winter, drink a bowl of delicious soup, warm your heart, stomach and body, and take care of yourself and your family! Today, I will bring you a delicious soup that can be easily cooked at home-Hu spicy soup to stimulate your cold taste.

The ingredients used to make this soup are random, so you can choose according to your own preferences. If you like meat, put more meat, and if you like vegetables, put more vegetables. A little spicy is fine.

Hu spicy soup

Preparation materials:

Pepper, pepper, bean curd skin, gluten, flour, Flammulina velutipes, fungus, peanuts, and stock.

Accessories:

Onion, Jiang Mo, refined salt, monosodium glutamate, soy sauce and sesame oil.

Tip:

How about it? Is it very simple? You can easily cook such delicious and nutritious food at home. Hu spicy soup can choose raw materials according to your own preferences. If you like vegetables, you can put more vegetables. If you like meat, you can add more meat. A soup that you can follow your heart's desire, you deserve it. How about it? Are you excited? Let's move quickly!

Did you have soup today?

hello, everyone. I'm a country chef. I'm glad to answer this question. Hu spicy soup in Henan is a traditional snack with distinctive local characteristics, which is deeply loved by Henan people. There are many schools of Hu spicy soup in Henan, among which the two most famous schools are Xiaoyao Town School in Xiaoyao Town, Xihua County and Beiwudu School in Beiwudu Town, Wuyang County, Luohe City. Because I am familiar with Minstrel Hu spicy soup, I would like to introduce Minstrel Hu spicy soup again. The history of Hu spicy soup

Henan Hu spicy soup has a long history. It is said that in the Jiajing period of the Ming Dynasty, in order to please the emperor, Yan Ge, an old man in Yan Song, got a seasoning medicine from a famous doctor and gave it to the emperor, so that the chef could cook the soup and drink it. This soup is delicious, and the emperor is so happy to drink it that he named it "Yu Tang". After the death of the Ming Dynasty, an imperial chef named Zhao Ji fled to Xiaoyao Town, Xihua County, Henan Province with this prescription, and spread it to this place. Because white pepper, black pepper and Sichuan pepper are widely used in the ingredients, the soup is spicy but not explosive, smooth in mouth, rich in fragrance and long in aftertaste, so it was renamed as "Hu spicy soup", and its pattern has been continuously refurbished, becoming a favorite breakfast snack of today's people.

classification of Hu spicy soup

Xiaoyao Hu spicy soup is divided into vegetarian Hu spicy soup and meat Hu spicy soup, and meat Hu spicy soup is divided into beef Hu spicy soup and mutton Hu spicy soup. Different from Xi 'an meatball hot soup, the main ingredients of Henan hot soup are gluten, peanuts, fungus and day lily, regardless of meat. The core formula is the secret ingredient powder of Hu spicy soup made of dozens of aniseed. The ingredients of Xi 'an meatball hot soup are potatoes, lotus white, carrots, cauliflower, beef balls, etc. The side dishes of the two kinds of hot soup are different. The same place is to use the bones of cattle and sheep to make soup, and finally thicken it.

Let's share the practice of Minstrel beef hot soup: Minstrel beef hot soup

Features: Spleen-invigorating, stomach-warming and spicy thick soup is delicious and refreshing

Ingredients: cooked beef, peanut gluten, auricularia auricula and day lily beef soup

Seasoning: chives, appropriate amount of water, starch, hot soup, powder, salt and chicken sauce. Step 1. Boil a pot of beef soup in advance, cook the beef, take it out and cool it, slice it, soak the peanuts, fungus, day lily and dried gluten slices for 3 hours in advance, clean it, pick the fungus into small flowers, and cut the day lily into sections. Wash shallots and cut into small pieces.

step 2. make a pot, add the prepared beef soup to the pot, add enough soup at a time, and bring it to a boil. at this time, add peanuts, gluten chips, fungus and daylily, and cook for 11 minutes. add soy sauce, soy sauce, seasoning with salt, and a spoonful of hot soup powder. Continue the fire, and bring the soup to a boil, so that the flavor of the powder can be quickly emitted and blended into the soup.

Step 3. Add a proper amount of clear water to the corn starch, stir it with chopsticks, pour it into the boiling pot several times, and stir it while pouring it. When the soup becomes sticky, you don't need to add any more, and let the soup continue to cook.

step 4. at this time, add the cooked beef, continue stewing for 5 minutes, then add the chives, chicken essence and monosodium glutamate. Drop a few drops of sesame oil. Production map

Summary of making skills of beef hot soup

1. Try to make it with boiled beef soup. If there is no beef soup, you can use clear water or other broth instead. Hu spicy soup made from broth tastes more fragrant and delicious.

2. When adding water and starch to the pot, stir it while pouring it. Don't pour it all at once. You like to drink it lightly.

3. Some people like to add vermicelli to Hu spicy soup. If it is made at home, you can add less vermicelli. For the commercial version, because the soup pot is always heated, vermicelli will thicken the soup for a long time, so try to add less vermicelli.

4. Some people like to add kelp, but according to personal experience, kelp has a strong smell, which will affect the taste of soup if it is not handled well. Conclusion

Henan Hu la Tang is spicy and delicious, which warms the heart and stomach and has endless aftertaste. Especially when the weather is getting colder, drinking a bowl of Hu spicy soup in the morning warms your heart and stomach, which makes you feel good all day. Hu spicy soup was originally a "royal soup" that emperors could enjoy in those days, and now it has become a favorite breakfast for ordinary people. As long as you prepare the materials and master the production skills, you can make the same delicious Hu spicy soup at home as in the store. Do it yourself, it's always delicious, try it quickly!

There are roughly two schools of Henan Hu spicy soup, Beiwudu and Xiaoyao Town. The tastes of the two schools are very different. I grew up drinking Beiwudu, but Xiaoyao Town said I was not used to it. It is said that the tastes of Hu spicy soup in Xi 'an are also very different. The point is, it is impossible for you to make authentic Hu spicy soup yourself. In fact, in my small county, there are many sellers of Hu spicy soup, but the taste of each one is different. Let's just understand the authenticity as the most popular. The essence of Hu spicy soup lies in the proportion of spices, and each family has its own family recipe. As an outsider, you can't get this confidential information. The taste you make at random, let alone authentic, is difficult to even make a five-point impression. Then to comfort the subject, the "cold restaurant" brand Beiwudu Hu spicy soup instant bag sold on Taobao is not bad. Don't buy boiled water. Buy the kind that only needs to be cooked with fire. Remember to add some white-cut sheep meat (the mutton collected in Suzhou, the magic capital), sweet potato vermicelli (vermicelli is not a fan, nor a wide noodle), and it is best to add some gluten (Shanghai's baked bran is not good, baked bran is fermented) Add some Shanxi mature vinegar after cooking (this vinegar is very important, and it is wonderful to make the finishing point. It is best not to use Jiangsu and Zhejiang balsamic vinegar. If there is no such thing, make do with balsamic vinegar). Chili oil comes according to taste, but personally, Chili oil doesn't match Hu spicy soup. You can buy some "Beijing brand" instant noodles when you make up the order. If you ate them when you were a child, you won't be disappointed. It's still the same taste. There are no such strange things as shrimp, yellow flowers, kelp, fungus, peanuts, leeks and sesame sauce in my hometown's Hu spicy soup. It's not like making noodles with gravy and eating instant-boiled mutton! We have a strange way to eat it there, mixed with white bean curd. Some people think that Hu spicy soup is too spicy, but it is absolutely impossible to add water, so they mix it with half a bowl of white bean curd. Special emphasis is placed on white bean curd because our bean curd is sweetened by default. It's absolutely delicious to soak a fried dough stick. Hu spicy soup is not enough to drink alone, and it can be served with fried dough sticks and steamed buns. Personally, it is the best with fried dumplings. Ls complaining that pepper is too strong is just like complaining that boiled fish is too spicy. The spicy taste of Hu Spicy Soup is the spicy taste of pepper. Why do you drink Hu Spicy Soup without pepper ...

In April 2117, I interviewed the owner of a Hu Spicy Soup Restaurant from Xiaoyao Town, Xihua County, Zhoukou, Henan Province, the famous birthplace of Hu Spicy Soup. The young man's surname is Fang, who is 26 years old and has been learning to cook since he was 15 years old. His Hu spicy soup is made of beef soup and mutton soup, and the sliced beef and mutton can also be used in Hu spicy soup, which means that his Hu spicy soup shop sells beef Hu spicy soup and mutton Hu spicy soup.

The key to making a delicious Hu spicy soup lies in the secret seasoning. You should know how to make the seasoning yourself. Fangjia Hu spicy soup shop has a mixture of Hu spicy soup ingredients (ground from more than 21 Chinese herbal medicines), pepper, peanuts, salt and monosodium glutamate, so he doesn't have to taste salty when making Hu spicy soup.

soak daylily, gluten, etc. in advance every day, add beef soup, mutton soup, beef, black fungus, etc., and then thicken. Of course, peanuts are also essential in Hu spicy soup. Boss Fang said that the most important thing is to cook beef soup and mutton soup. It takes 6 hours to cook soup every day.

The delicious Hu spicy soup should be cooked at any time when it is sold out, because the taste of Hu spicy soup is the best within one hour. Everything I said is true. His shop is located in Xigong Street. Fang Guangzong sells 511 bowls of hot soup a day, including 5 yuan's hot soup and 8 yuan's hot soup. It's great to eat with oil cakes!

I'll answer.

First of all, one question is what is authentic. Personally, I think that catering is going forward. There is no such thing as authenticity. Hu spicy soup has a history of hundreds of years. Even if you are now in Xiaoyao Town and Beiwudu, it is impossible to do the same as before. Therefore, the authentic thing, different people have different opinions, and it is ok to feel delicious.

Luoyang's Hu spicy soup is a Xiaoyao town. There is a big difference between Xiaoyao Town and Xiaoyao Town. He has made many improvements according to the local taste habits of Luoyang. First, put less spices. Luoyang's Hu spicy soup is not so heavy, but it only highlights the spicy taste of Luoyang's pepper. This is different from other places, and there are not twenty or thirty kinds of spice powder. Secondly, the Hu spicy soup in Luoyang is very thick, and some stores are so thick that they feel confused. Thirdly, many people say that you can't add peanuts to Hu spicy soup. Sorry, all Hu spicy soups in Luoyang have peanuts, which is also to adapt to the tastes of local people, because after all, beans and peanuts will be added to local confused noodles. Finally, Luoyang Hu-la-tang doesn't put Chili powder into it for color matching. Unlike Fang Zhongshan in Zhengzhou, it usually adds red yeast powder.

The typical taste of Luoyang is Hu Guofang, who lives behind Jin Xin Jewelry City in Shanghai market. Personally, I think his nine-piece high-quality Hu spicy soup tastes very good, with strong pepper flavor, smooth entrance and many pieces of meat. Basically, I have to eat once a week, with half an oil cake for 12 yuan, which is very comfortable. In addition, the local spice shops in Luoyang will grind all kinds of soup spice powder. If they make it at home, 3 yuan spice powder will just make a pot. I once asked my boss how many spices there are in this spice powder of Hu spicy soup, and he said that there are only eleven or twelve kinds in Luoyang, not so many. It's really like Xiaoyao Town, and I really can't get used to it. Therefore, when snacks arrive in other places, it is a very profound knowledge to adhere to their own traditions and cater to local tastes.

Let's talk about the method of Luoyang hot soup.