Hu spicy soup, also known as Hu spicy soup, is a common soup food in northern China. The breakfast stalls, which are common in the street, are characterized by slight spicy taste, rich nutrition and catchy taste, which are very suitable for other breakfast meals.
Homemade Hu Spicy Soup
There are Hu Spicy Soups in many places, and the tastes and seasonings of each place are also different. But no matter where, people who have drunk it will feel delicious.
especially children like me who grew up drinking Hu spicy soup miss the delicious food in their hometown.
fortunately, I can cook it myself, which is somewhat similar, but it is also extremely delicious to drink.
The raw materials at home are not sufficient and authentic. Hehe, pay attention to it: kelp, raw peanuts, bean curd, vermicelli and ham sausage.
first 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 in pieces.
at this time, add the key seasoning of Hu spicy soup, namely Chili powder and black pepper. Pepper must be put too much to taste. You can taste it while putting it.
When the kelp and peanuts are soft, add the bean curd. In fact, this is added according to personal taste. You can add some beef foam or bean curd skin, add some salt to taste, cook for a few minutes, then add the vermicelli, and cook until the vermicelli is broken. Finally, add the sliced ham.
last but not least, thicken it, add some chicken powder, thicken it with water starch, and stir gently while adding water starch until it is suitable for silk adhesion!
this fragrance is really unique and delicious! !
In fact, the method is very simple, and the raw materials are also very simple. Try what you like and enjoy the delicious food in your hometown without leaving home!
Henan Hu spicy soup method
First, stew the sweet potato vermicelli and chopped fat pork in an iron pot, and add peanuts, taro, yam, lily, fungus, dried ginger, cinnamon and gluten foam. Hook in a proper amount of refined powder after it is ripe, and pay attention to stirring. Then add the seasoning, pepper, fennel, refined salt and soy sauce, add a little sugar, and a pot of Hu spicy soup with good color and fragrance is made (it is said that authentic herbs are added, and the specific ingredients are unknown). )
The preparation method of Henan diced pork chili soup is as follows
[raw materials] (31 bowls): 1.6 kg of cooked mutton, 11 kg of fresh mutton soup, 1.5 kg of flour, 511 g of vermicelli (or vermicelli), 111 g of kelp, 151 g of fried tofu, 251 g of spinach, 15 g of pepper, 8 g of spiced powder and fresh ginger.
[Technology] is divided into three processes: raw material processing, gluten washing and soup making.
(1) raw material processing. Cooked mutton is cut into dice (or sliced); Soak the vermicelli until soft, and then cut it into shreds; After kelp swells, it is washed and shredded, cooked in boiling water to remove mucus, and then soaked in clear water; Deep-fried tofu is shredded; Remove yellow leaves from spinach, cut roots, wash and cut into sections about 2 cm long; Wash fresh ginger and cut or chop it into rice grains.
(2) Wash gluten. Put the flour into a basin, mix it into soft dough with about 1 kg of clear water, and knead the dough with hands dipped in water; Bake for a few minutes, then rub it hard, then gently knead it with clear water, and then wash it with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed out, and then the gluten is taken out by hand and soaked in a clear water basin.
(3) make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried bean curd and salt in turn, boil with high fire, and then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake your hands into large slices, and slowly rinse them into gluten ears in the basin (the large pieces of gluten are scattered with a rolling pin). After boiling in the pot, stir the gluten-washed flour paste (drain the clear water from it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking it, until it is thin and even, add the spiced powder and pepper, stir well, then sprinkle with spinach, and serve after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.
How to make Shaanxi Huimin meatball Hu spicy soup
Shaanxi Hu spicy soup method Raw materials: The materials are somewhat similar to Henan Hu spicy soup, maybe it is improved on this basis. In addition to the necessary materials such as Chinese cabbage, potato pieces and carrot pieces, beef balls have replaced the diced meat of Henan Hu spicy soup. Before eating, you should pour sesame oil, cover it with spicy seeds, and then take a Tuotuo steamed bun, which is a common pasta for Hui people. A bread is afraid to have a diameter of 21cm and a thickness of more than 1cm, which is really solid. Broke into the soup, it is much rougher than mutton buns, and the size of the first section of the thumb is almost the same, depending on personal preference. . . . . . . .
Method 1 of meatball chili paste soup
To make chili paste soup, you must first have a large iron pot of 1.8-1 meters. Boil in water for 91% and add smooth beef balls (mutton is rare, which may be due to the cost) that have been rubbed by hand in advance, and then add seasonal vegetables: potatoes, carrots (all cut into hob pieces), cabbage, asparagus beans (inch segments), zucchini and so on. Then add a certain amount of seasoning: salt, spiced powder, pepper, pepper powder and the secret recipe of each family that is not known to outsiders (it seems that there is butter, etc.), add a proper amount of starch or flour (or for cost reasons) and stir it with a wooden shovel until it becomes paste, add monosodium glutamate and cook it. When eating, you can add chili pepper according to your personal preference (it is made by boiling oil and pouring Chili noodles, also called oily spicy seeds, and the taste of each family is different). Hu spicy soup is not a common soup to drink after meals, but a mushy snack similar to fried liver and oil tea in Beijing.
Most of what I eat in Xi 'an is one way, and I found the second way for your reference.
Method 2 of meatball chili soup
Use beef and mutton (other meats can be used by Han people) as meat stuffing, add cooking wine, pepper powder, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (never add more), mix well, and drown for half an hour or 11 minutes. Soak the fungus and daylily, wash it, and tear it into small pieces and strips. Add shredded pepper, peanuts and boiled water to the boiling pot until the peanuts are 8% cooked. Squeeze the meat stuffing into meatballs by hand and put them into the pot (using a spoon as meatballs is ok, but it is not as good as squeezing by hand). Add the day lily. After about 8-11 minutes, the meatballs will be cooked. Add the round vermicelli and the fungus. Mix a bowl of starch juice, add a lot of pepper powder, white pepper and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce. When the soup in the pot is sticky, you can beat the eggs into it or add the crushed tender tofu. It is very comfortable to drink this soup in winter. It can also have different soup bases, pig bones, cow bones, sheep bones, and Chinese medicines such as Lycium barbarum can also be added.
The meatballs in meatball chili soup are very small, not as big as those in Four Joy Meetballs or meatballs in meatball soup, only as big as the little finger, but if they are made of beef, the big meat is not good, so the meatball chili soup made by Han people is not good.
No matter what kind of meatball soup you make, sprinkle some pepper and sesame oil at last. If you break the buns and soak them in the soup, it will be more authentic! It's fragrant and spicy. It's absolutely enjoyable!
Zhoukou Jinji Hu spicy soup
The history of Jinlaosi Jinji Hu spicy soup can be traced back to the Northern Song Dynasty. At that time, officials in the early dynasty liked to drink a bowl of Jinlaosi Jinji Hu spicy soup while waiting for the court, so as to promote blood circulation, dispel cold and be eye-catching. Officials all drink this soup, and the people love it even more, so the business of Jin Laosi Jin Ji Hu Spicy Soup on Bianjing Imperial Street is booming. During the War of Resistance against Japanese Aggression period, in order to prevent the Japanese army from going south, the Kuomintang blew up the Garden Mouth of the Yellow River in Zhengzhou, causing the Yellow River to drain thousands of miles and displacing the affected people. Jin Henglong and Jin Hengyi, descendants of Jin Laosi Jinji Hu Spicy Soup, also came to Zhoukou from Kaifeng with the fleeing crowd, settled down here and made a living by operating Hu Spicy Soup. After liberation, Mr. Jin Yaocai, a descendant, devoted himself to the study on the basis of the original formula, which made the color and fragrance of Jinlaosi Jinji Hula Decoction more unique. More than 21 Chinese herbal medicines were specially added to sober up, invigorate the spleen and stimulate appetite, which has the effect of food supplement and dietotherapy for human body. Jin Laosi Jin Ji Hu La Tang is amber in color, sour and spicy, full of fragrance and rotten gluten, which makes many politicians, senior officials and ordinary people love it. Since then, the "Golden Records of the Old Four" has also become a resounding signboard in eastern Henan and an outstanding representative of Zhoukou's special diet.
Zhu Mazi Stewed Meat and Hot Soup
Zhu Mazi Stewed Meat and Hot Soup was called "Zhujia Hot Soup" in history. The name of Pockmarked Zhu is Zhu Jinzhang, and he is from Huaiyang City. Since the Song Dynasty, his ancestors have been operating hot soup in the west of Cross Street in the north of the city. Legend has it that Zhu Yuanzhang, Emperor Hongwu of the Ming Dynasty, passed by Huaiyang at the beginning of his business. He didn't eat for a few days, and he was exhausted. He was rescued by an old man named Zhu and presented a bowl of Hu spicy soup. Zhu Yuanzhang woke up immediately after drinking it, and even drank three bowls, saying, "Good soup, good soup!" After Zhu Yuanzhang acceded to the throne, he summoned the old man surnamed Zhu to the imperial palace to specialize in soup meals. Since then, Zhujiajian Hu spicy soup has gained great fame, and Zhujiajian has also operated it for a long time. After taking over the soup-making technology from his parents in the Republic of China, Mazi Zhu created a stew and hot soup after some painstaking efforts, which is now called Mazi Zhu stew and hot soup.
Zhu Mazi stewed pork and hot soup is characterized by its consistency, moderate saltiness and sweetness, rotten meat like mud, sour and spicy taste and overflowing fragrance. Known as "drinking hot soup in the morning, the evening burps are still fragrant". Foreign guests come to Huai, and compatriots from Hong Kong, Macao and Taiwan who are from Huaiyang come back to visit relatives in Huai, and they all talk about it because they can drink "Zhu Ma Zi Hu Spicy Soup".
It is suggested that the characteristics of high-quality meatball chili soup are as follows
1. Smell
Beiwudu chili soup
That is, smell the soup first, and see if there is a strong smell of beef soup.
2. Look
Observe whether the proportion of vegetables and meatballs in the bowl is appropriate, whether the soup is moderately thick, and whether the chili pepper oil is red!
three: eat
the lotus white is not soft or hard, and the size is moderate. Whether the potatoes are cooked with noodles depends on whether the meatballs are elastic when eaten in the mouth, whether there is a smell similar to the stuffing of dumplings, the proportion of chili pepper oil and sesame oil, and whether there are some raw garlic seedlings if you have special hobbies. (Liu Feng and several big leather houses generally have them)
Four: products <
Hu spicy soup in several places in Henan
1. Xiaoyao Town Hu spicy soup
It is said that Hu spicy soup in Xiaoyao Town, Xihua County originated in the Ming Dynasty, and it has a history of hundreds of years, and its influence is quite far-reaching. In Henan, when it comes to Hu spicy soup, the first thing people think of is Xiaoyao Town Hu spicy soup. Xiaoyao Town has become the representative of Henan Hu spicy soup.
Legend has it that during the Jiajing period of the Ming Dynasty, Yan Ge sought a secret recipe for making soup from a Taoist priest and presented it to the court. The chef made the soup according to this recipe. After taking the soup, the emperor was refreshed and happy, so he named it "Imperial Soup". When the Ming Dynasty fell, Zhao Qi, the imperial chef, fled to Xiaoyao Town, the original town in China, and was indebted to Hu Gong, who passed this recipe on to Hu and became a secret treasure handed down from generation to generation. Therefore, soup, spicy and appetizing, was not operated by Hu's family, and was gradually called "Hu spicy soup" by local people.
Xiaoyaozhen Hu spicy soup is named after it was run by Hu family for generations. After the reform and opening up, by 1992, Ms. Hu Suhua, the 19th generation descendant of Hu Spicy Soup, was mainly made by family workshops. Generally, the business hours were from morning to noon. If customers want to drink, they must go to the stalls. If you can't go to the Hu spicy soup stall at night or at other times, it will be difficult to drink Hu spicy soup. Therefore, Ms. Hu sprouted the idea of industrialization of Hu spicy soup. After many times of research and development, the traditional technology was combined with modern technology, and finally the industrialized convenient Hu spicy soup was developed. Therefore, the store was withdrawn and the factory was opened, and the Xiaoyao Town Hu spicy soup was professionally industrialized.
In order to commemorate the history that Xiaoyao Town Hu Spicy Soup spread from the Imperial Palace in Beijing to Xiaoyao Town, Hu's descendants named Xiaoyao Town Hu Spicy Soup as "Jingyao", which means it spread from the Imperial Palace in Beijing to Xiaoyao Town. And renamed the factory it operated as "Henan Jingyao Food Co., Ltd.". Up to today, the company has three brands, five series and more than 51 varieties, namely "Jingyao", "Xiaoyao Town" and "Haoxiaoyao". Products are spread all over Henan province, and peripheral markets such as Shaanxi, Shanxi, Hebei, Shandong, Anhui and Hubei, and are favored by local consumers. At present, the company's direct chain store of Hu spicy soup is in preparation, and a brand-new three-dimensional operation era is coming.
Second, Beiwudu Hula Soup
Beiwudu's stewed meat and chili soup is fresh, spicy and delicious, with endless aftertaste. It is made of more than 31 Chinese herbal medicines, stewed meat, pepper, pepper and star anise. It is also the best in Hu spicy soup.
Third, Kaifeng Hula Soup
Kaifeng Hula Soup and Xiaoyaozhen Hula Soup are made in the same way, with little difference in taste. Just to enhance the fragrance, Kaifeng people changed thousands of pieces into fried tofu, which has a strong bean flavor. What is puzzling is that there are often a few spinach floating in Kaifeng Hu spicy soup, which sometimes makes people who drink it for the first time feel uncomfortable.
Fourth, Xuchang Hula Soup
Xuchang Hula Soup is more suitable to be described in two words: thin and spicy
The soup is so thin that you can clearly see your pupil, and the pepper particles floating on the soup are clearly distinguishable. Take a sip and you'll feel like a burning iron in your throat. It can really be described as "sparse exaggeration, bizarre spicy".
V. Nanyang Hula Soup
Nanyang Hula Soup also uses mutton soup to add flavor and pepper to add spice. It's just that the choice of raw materials is more simple and lively: cooked mutton (or beef) and gluten are necessary as usual, vermicelli is changed to vermicelli, and thousands of tofu are discarded, and daylily is used instead. It is light and palatable, and it is spicy and delicious.
VI. Ruzhou Hu spicy soup
There are two kinds of Hu spicy soup, and I personally think that Su Hu spicy soup can better reflect the food concept of Ruzhou people. The bamboo barrel of the pot is more than one meter high, thick at both ends and thin in the middle, much like the waist drum of the Korean people standing up. On the edge of a two-inch wide pot, there are fried shredded eggs, dark green beans, shredded red peppers, shredded tofu with yellow outside and white inside, shredded green onions with white inside ... Against the background of steaming heat, it is simply an excellent watercolor painting. Choose the best pepper for soup, and be sure to use Ruzhou flexible and smooth vermicelli. Scoop a bowl of hot soup, pinch a few dishes, preferably put a spoonful of vinegar, and a bowl of hot and sour soup is waiting for you to taste! There are hot soup shops with good business in Xiguan Qiaotou and Zhonglou markets.
VII. Xinyang Huangchuan Hu spicy soup
The Hu spicy soup in Huangchuan County, Xinyang City has a unique taste, which is very different from the Hu spicy soup in northern Henan and other areas in Xinyang City. Its taste is spicy and delicious, with endless aftertaste, which makes people want to stop. And the hot soup here is only sold in the morning, so you have to get up early if you want to eat it. Its formula is unknown, and it is estimated to be ancestral.
8. Lushan Hot Soup
Lushan County, Guluyang. Its Hu-Spicy Soup has also nurtured Lushan's children and has a history of many years. Its ingredients are selected mutton slices, shredded tofu (fried dried tofu is cut into filaments), vermicelli, flour (used for thickening), onion, pepper and other condiments. The difference between Lushan Hot Soup and other places is that it is added with vermicelli. While eating porridge, it also adds Q-strength to make it more exquisite! In Lushan county, there are mainly two old city gates and several steel mill intersections, which are extremely authentic. If some people don't like to eat any food, but no one in Lushan said that they don't like to eat Lushan hot soup. Not to mention the county seat, every village and town in Lushan County will sell Hu spicy soup in the morning. Or a mobile cart point or a fixed stall. Lushan people who have the opportunity to eat Hu spicy soup, more than 81% will eat Hu spicy soup for breakfast. Awesome is the love of all ages. Hu spicy soup plays an important role in the daily life of Lushan children.
9. Cold