Hu spicy soup is a soup snack originated in Henan (divided into two schools: Xiaoyao Town Hu spicy soup in Xihua County, Zhoukou City, Henan Province and Beiwudu Hot soup in Beiwudu Town, Wuyang County, Luohe City, Henan Province). As the name implies, Hu spicy soup based on pepper and Chili bone soup is fragrant and spicy, and has developed into one of the snacks that people in Henan love and know. Generally, there are many stalls selling Hu spicy soup in the streets and alleys in the morning. Oil cake, steamed stuffed bun, fried dough sticks and hot and sour soup are a delicious breakfast.

When Hu spicy soup is drunk too much, smart Henan people mix tofu brain and Hu spicy soup, which is called "tofu brain and Hu spicy soup mixed" for short. It is nutritious and does not get angry, which can kill two birds with one stone.

Hu spicy soup also spread to neighboring provinces and cities. Shaanxi Xi 'an also has hot soup, which is divided into two kinds. One is made by Henan people, called Henan Hu spicy soup, also called diced pork Hu spicy soup, Henan Hu spicy soup. One is made by local Muslims and called meatball hot soup.

Let's start with the origin:

The origin of Henan hot soup is very old. Judging from the information available at hand, most of them are folk rumors, including Zhou Dynasty, Three Kingdoms, Song Dynasty and Ming Dynasty. I'm afraid it was impossible in the Zhou Dynasty. It belongs to collateral, and I'm afraid it was pulled on food such as broth. When the three countries say that there is no evidence, the credibility will lose three points. The main seasoning of Henan Hu spicy soup is pepper. According to the "Youyang Miscellany" cloud: "Pepper, when it leaves the country of Mogantuo, is said to have no clear branch. Its seedlings are overgrown with weeds, the stems are extremely weak, the leaves are one and a half inches long, there are thin strips flush with the leaves, and the thin strips bear seeds, which are opposite to each other. Its Ye Chen opens and closes, and its son is wrapped in leaves. My son looks like China pepper, spicy. It was picked in June. Today, people use it to make Pan Hu meat. "

Pepper was introduced into China only in the Tang Dynasty. It is estimated that the three countries are just faking to support themselves. Song dynasty, it is quite credible. As a folk snack, Hu spicy soup is rarely mentioned in ancient books. According to experts' research, the ancestors of Hu spicy soup should be hot and sour soup and meat porridge. According to the prescription of Taiping Huimin Heji, which was widely circulated in the Song Dynasty, it is estimated that the social trend at that time was to add pungent and fragrant drugs to food, so Hu spicy soup was improved on the basis of these two foods. I'm afraid the purpose of adding meat to hot and sour soup is to adapt to more people's tastes, invigorate qi and tonify deficiency, supplemented by spices such as ginger, pepper, star anise and cinnamon, soothing the liver and strengthening the spleen. Therefore, the taste of Henan Hula soup is mainly sour and spicy. Until the Jin and Yuan Dynasties, the Central Plains was in turmoil, and most of the rivers and mountains north of the Yangtze River were in the hands of Di Yi. )。

Jin people and Mongolian people used to eat beef and mutton, and most of the Hu spicy soup was improved to adapt to the current situation and survive. The following spread estimates have a lot to do with frequent natural disasters and refugee migration in Henan. The method is also quite simple. Fresh mutton is mixed with clear water and spices such as ginger and fennel, and fried accessories such as gluten, bean curd skin, vermicelli and day lily are boiled with strong fire. After boiling, add gluten washing water (water with precipitated batter after gluten washing) to thicken the mixture. Add pepper and spiced powder and mix well. When eating, add vinegar and sesame oil, sprinkle coriander and mix Chili oil. The taste is sour and spicy, supplemented by fresh fragrance. With meals, eat pasta such as fried dough sticks, oil cakes and scallion oil cakes.

Hu spicy soup of Hui nationality must have been inspired by Henan Hu spicy soup and improved from the traditional braised dishes of Hui nationality. In places where Han people gather, if you want to be engaged in the catering industry and excel, you can only work hard on seasonings, so you abandon the sour taste and use the salty taste more suitable for northwest people to set off the fragrance of mutton soup and beef soup. Rinsing beef and mutton is a traditional project of Hui nationality, which is rich in seasoning and self-evident. Reduce the amount of heavy pepper to highlight the taste of meat and vegetables), and use more atmospheric beef balls (minced beef and noodles, boiled) which are more delicious and practical. Accessories increased, including Chinese cabbage, potato pieces, carrot pieces, fungus, day lily, yuba, wax gourd and so on. And the time sequence of adding accessories is different. Be sure to make every dish both soft and hard. It looks very selling and quite crystal clear.

When finished, the cauldron and the stove are placed at the door together. The master stirred the cauldron with one hand and rested his hips with the other, and began to shout: meatballs ~ Chili soup ~ ~. Step forward and ask for a bowl of sticky soup (there must be many meatballs), pour sesame oil on it, cover it with chili pepper, and take a steamed bread. This kind of steamed bread is a common noodle of Hui nationality. A loaf of bread is even 20cm in diameter and over 1cm in thickness, which is really solid. Breaking into the soup is much rougher than mutton buns, and the first thumb is about the same size, depending on personal preference. When I eat a bowl in cold weather, I only feel a heat flow from my chest and abdomen to the end of my skin pores, sweating like rain, and a northwest pride begins to spread from my chest.

Origin of Laoyangjia Hot Soup in Xiaoyao Town

During the Jiajing period of the Ming Dynasty, Ge Yan got a secret recipe for boiling soup from a Taoist priest and presented it to the court. After taking it, the emperor felt radiant and full of vitality. Hence the name "Yutang". In the Qing Dynasty, the royal chef brought the second secret recipe to Xiaoyao Town, originally named in China, and passed it on to Yang, which became a treasure handed down from generation to generation by the Yang family.

In order to carry forward the secret recipe, Jamie Yang, a descendant of Hui Ze, devoted himself to studying the original formula and carefully screened the ingredients by combining modern technology. After 50 years of repeated experiments, he finally made Lao Yang's secret recipe Hu spicy soup, in which "immortals flock together and taste a spoonful of fresh". At this point, Xiaoyao Town Laoyangjia Hu spicy soup is popular all over the country with its mellow color, fragrance and spicy soup, and enjoys a good reputation in the north and south of the country. Become universally recognized as a must-eat in China. Let you taste the authentic "Chinese famous food" Laoyangjia hot soup without leaving home.

Hot soup is a famous snack in Henan, represented by Xiaoyao Town, Xihua County, Zhoukou City. Because of the different eating habits in different parts of Henan, it can be divided into the following four flavors.

1. Hot soup in Xiaoyao Town, Xihua County

Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in the Qing Dynasty, and has a history of more than 200 years, which has a far-reaching influence. The most famous one is Yangjiahula soup, which is made of mutton soup, clear water and auxiliary materials by fire. After the pot is wide open, slowly hook the washed gluten noodles into the pot. When the thickness is moderate, add pepper and spiced powder and mix well. When you eat it, it is drenched with balsamic vinegar and sesame oil, and it feels sour, warm, fresh and fragrant, and has a strong taste.

Second, Kaifeng hot soup

Kaifeng Hu spicy soup and Xiaoyaozhen Hu spicy soup are made in the same way, and there is not much difference in taste. Just to enhance the fragrance, Kaifeng people replaced thousands of pieces with fried tofu, which has a strong fragrance. It is puzzling that a few spinach often floats out of Kaifeng Hu spicy soup, which sometimes makes people feel uncomfortable when drinking it for the first time.

Third, Xuchang hot soup

Xuchang hot soup can be described in two words: thin and spicy.

The soup is very thin, you can clearly see your pupils, and the floating pepper particles on the soup are clearly identifiable. Take a sip, and your throat will feel like burning iron. It can really be described as "sparse and exaggerated, bizarre and spicy".

Fourth, Nanyang hot soup

Nanyang Hu spicy soup is also seasoned with mutton soup and spicy with pepper. It's just that the choice of raw materials is simpler and more lively: cooked mutton (or beef) and gluten are necessary as usual, vermicelli is changed to vermicelli, and thousand tofu is discarded, and daylily is used instead. Light and palatable, spicy and delicious.

Finally, the production method.

Henan hot soup practice:

Stew sweet potato vermicelli and chopped fat pork in an iron pot, and add peanuts, taro, yam, golden needle, fungus, dried ginger, cinnamon, gluten foam, etc. When cooked, add a proper amount of refined powder and pay attention to stirring. Then add seasoning and pepper, pepper, fennel, salt, soy sauce, and a little sugar to make a pot of Hu spicy soup with good color and fragrance (it is said that authentic medicine is needed. . Unknown)

The preparation method of Henan diced meat paste soup is as follows:

[Ingredients] (30 bowls) cooked mutton 1.6 kg, mutton soup 10 kg, flour 1.5 kg, 500g of vermicelli (or vermicelli), kelp100g, fried tofu150g.

[Technology] It is divided into three processes: raw material treatment, gluten washing and soup making.

(1) Raw material processing. Dice (or slice) cooked mutton; Soak the vermicelli until soft, and then shred it; After kelp swells, it is washed and shredded, boiled in boiling water to remove mucus, and then soaked in clear water; Fried tofu and 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 with about 1 kg water to make a soft dough, and rub the dough with your hands dipped in water; Bake for a few minutes, then rub vigorously, then gently rub with clear water, and then wash with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed away, then take out the gluten by hand and soak it 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 tofu and salt in turn, bring to a boil with strong fire, and then add some cold water to make the soup pot slightly boil. Pick up gluten, shake your hands into chunks, and slowly rinse them into gluten ears in a basin (the chunks of gluten are scattered with a rolling pin). After boiling in the pot, stir the washed gluten batter (drain the 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 it evenly, then sprinkle with spinach, and eat it after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.

Making method of Shaanxi Muslim meatball hot soup;

Shaanxi grass skirt soup practice ingredients: the materials used are somewhat similar to Henan grass skirt soup, perhaps improved on this basis. In addition to Chinese cabbage, potato pieces, carrot pieces and other essential materials, beef balls replaced diced meat in Henan Hu spicy soup. Before eating, you should pour sesame oil on it, cover it with chili pepper, and then take a Tuotuo steamed bread, which is a common noodle for Hui people. A cake may be 20cm in diameter and more than 1cm in thickness. It's really strong. Breaking into the soup is much rougher than mutton buns, and the first thumb is about the same size, depending on personal preference. . . . . . . .

Method 1 of meatball paste hot soup:

To make sticky soup, you must first have a large iron pot of 0.8- 1 meter. When the water is 90% boiled, add smooth beef balls (there is little mutton, which may be due to the cost), and then add seasonal vegetables: potatoes, carrots (all cut into hob pieces), Chinese cabbage, long cowpea (inch long), zucchini and so on. Then add a certain amount of spices: salt, spiced powder, pepper, pepper powder and various secret recipes that are not known to outsiders (as if there is butter, etc.). ), add a proper amount of starch or flour (or for cost reasons) and stir with a wooden shovel until it becomes paste, then add monosodium glutamate and cook. When eating, you can add chili according to your personal preference (it is made by boiling chili noodles with oil, also called oil chili pepper, with different tastes). 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.

I eat mostly in one way in Xi 'an, and I found the second way for your reference.

Method 2 of meatball paste hot soup:

Use beef and mutton (Han people can use other meats) 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 submerge for half an hour or 10 minute. Soak auricularia auricula and daylily, wash and tear into small pieces and strips. Add shredded pepper, peanuts and boiled water to a boiling pot until peanuts are 80% ripe, squeeze the meat stuffing into meatballs by hand, put them in the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and add day lily. After about 8- 10 minutes, the meatballs are cooked, with round vermicelli and fungus. Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder 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. This soup is very comfortable to drink in winter. There can also be different soup bases, such as pig bones, cattle bones and sheep bones, and Chinese medicines such as Lycium barbarum can also be added.

The meatballs in meatball soup are very small, not as big as those in Four Joy Meetballs or 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 soup made by Han people is not good either.

No matter what meatball soup you make, sprinkle some pepper and sesame oil at the end. If you break the steamed stuffed bun and soak it in the soup, it will be more authentic It's fragrant and spicy. Absolutely enjoyable!

In addition, it is suggested that the characteristics of high-quality meatball paste malatang are as follows:

One: smell:

Just smell the soup first to see if it has a strong beef soup flavor.

Two: Look:

Observe whether the ratio of vegetables to meatballs in the bowl is appropriate, whether the soup is moderate, and whether the pepper oil is red!

Three: eat:

Lotus white is cooked neither soft nor hard, and the size is moderate. Whether potatoes are cooked with noodles depends on whether meatballs are elastic in the mouth, whether they taste like dumpling stuffing, the ratio of Chili oil to sesame oil, and whether people with special hobbies have some raw garlic seedlings. (Liu Feng and several big leather houses generally have them)

Four: products:

How long can you keep the lingering fragrance in your mouth and the hemp taste of pepper after eating (more than ten minutes is a good product).