Hu spicy soup is a must in Henan snack series. It originated in the middle of Qing Dynasty, flourished in the early years of the Republic of China, and was constantly renovated. The most authentic is the hot soup in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province. Today, if you walk in the streets of Henan, you can see it everywhere. Why can a small bowl of hot soup last forever? With its popular taste and low price, it has always been the first choice for people to eat breakfast.
How is Hu spicy soup made? 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, pepper, fennel, refined salt, soy sauce and a little sugar to make a pot of Hu spicy soup with good color and fragrance. 【 Authentic Xiaoyao Town Hu Spicy Soup is also added with dozens of secret Chinese herbal medicines, which may only be known by Xiaoyao Town people 】
Hu spicy soup is suitable for all seasons regardless of winter and summer. It is delicious and deeply loved by people. So, if you can travel all over Henan in the future, don't miss the opportunity to drink this soup.
No matter how many unofficial history records about the origin of Hu spicy soup in those small shops, the official history describes its origin as follows: "Hu spicy soup is a must in 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 hot soup is generally pulling the banner of Xiaoyao Town, Xihua County, Zhoukou. As for the practice of Hu spicy soup, it is actually not much different from cooking a pot of hodgepodge, which contains beef, peanuts, day lily, fungus, gluten foam and so on. After boiling to a certain extent, inject powder. The main seasoning is pepper, which is also the reason for its spicy taste. The dark red soup can arouse the appetite of northerners.
Although most Hu spicy soup shops look small and unsanitary, this does not prove that there is no example of "failure outside, golden jade among them". If Hu spicy soup is drunk too much, it can be analyzed in the tone of the old rivers and lakes: "Hey, the more shabby the shop looks, the better the soup is." Everyone knows that the shop bullies customers and the soup is good. This is a gold-lettered signboard. No matter how dirty the shop looks, just serve a bowl of delicious hot soup and start drinking without saying anything.
However, there are many secrets to drinking Hu spicy soup. First, whether to add vinegar. Not only spicy, but also sour. Second, people who eat meat or vegetables. Of course, meat is delicious, but the asking price is 50 cents higher. Third, whether to eat the ingredients (gluten, diced beef, kelp) before drinking the soup, even the soup with ingredients is boring. The former is eating, the latter is drinking. Fourth, it is also the standard to judge whether you are an old hand at drinking Hu spicy soup-when you see others putting Hu spicy soup and tofu together, don't make a dumbfounded expression. It has a technical term: two kinds of additives. If you haven't drunk two mixed drinks, you are definitely not from Henan.
Concise menu
Food ingredients
200g of cooked chicken blood (or duck blood), 50g of coriander, 3g of auricularia auricula100g, 3g of salt, 3g of soy sauce, 0g of pepper noodles10g, 3g of monosodium glutamate, 3g of Jiang Mo, 0g of sesame oil15g and 20g of starch.
Gourmet practice
1, cut the cooked chicken blood into shreds. Wash coriander and cut into powder. Wash and shred auricularia auricula.
2, sit spoon, put soup, add salt, soy sauce, pepper noodles, Jiang Mo to boil, skim off the floating foam, find a good taste, add cooked chicken blood silk, fungus silk, point monosodium glutamate, water starch thicken, pour sesame oil, sprinkle with coriander powder, and take out the spoon.
Gourmet special
Sweet, spicy, appetizing, eating.