The preparation method of Henan diced pork paste soup is as follows: [raw materials] (30 bowls) cooked mutton 1.6 kg, fresh mutton soup 10 kg, flour 1.5 kg, vermicelli (or vermicelli) 500 g, kelp 100 g, fried tofu. (1) Raw material processing. Dice the 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 uniform, 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. 250 grams of flour, 50 grams of vermicelli, 50 grams of kelp, 25 grams of bean curd skin, 0/5 grams of spinach/kloc-and 2 (raw) gluten hot soup. Seasoning salt 15g, monosodium glutamate 5g, sesame oil 20g, balsamic vinegar 30g, pepper 5g and Jiang Mo 10g. Method: Mix flour into thick paste and stir with chopsticks. Stir in one direction for 3 minutes every 20 minutes. After the dough is firm -3 times, put it in a basin filled with 2 kilograms of water, gently squeeze the dough by hand until it becomes gluten, then put it in a bowl and wake it up with water. Wash gluten water for later use. Wash and shred kelp after soaking, and shred tofu skin. Spinach is selectively washed and cut into powder. Peel and shred the egg yolk. Put vermicelli, kelp, bean curd skin and egg skin into a pot, and add 2kg of water to boil. After the gluten is pulled into pancakes, it will reverberate in boiling water, so that the gluten is shredded and falls into the pot. Stir the gluten washing water evenly and slowly hook it into the pot. When it becomes thin and uniform, add salt, monosodium glutamate, pepper, Jiang Mo and spinach powder and stir well. The soup is served. Pour in balsamic vinegar and sesame oil when eating. The main auxiliary materials of mutton hot soup are cooked mutton 100g, flour 150g, vermicelli 60g, kelp 15g, fried tofu 15g, spinach 15g, fresh mutton soup 1.2kg ... refined salt 6. Method: Cut the cooked mutton into cubes with the size of 1 cm. Soak the vermicelli until soft and cut it into shreds. After soaking kelp, wash and shred it, cook it with boiling water and wash it. Fried tofu and shredded. After washing spinach selectively, stir the washed gluten precipitated flour (filtered with clear water) into a thin paste and slowly hook it into the pot. When it becomes thin and uniform, add spiced powder, pepper and Jiang Mo, stir well, and sprinkle with diced mutton and spinach as soup. Pour in balsamic vinegar and sesame oil when eating. Cooking skills when washing gluten, it should be soft and powerful, so as to wash gluten well. When thickening, stir the soup pot with a spoon while hooking, so that its surface is evenly thickened. Xiaoyao hot soup Hot soup originated in Jiajing period of Ming Dynasty. At that time, in order to win the favor of the emperor, Ge Lao Yan Song got a pair of seasoning medicine from a monk to help the emperor live longer, which was used to cook soup. The soup is delicious and the dragon's face is delighted, hence the name "Yutang". After the death of the Ming Dynasty, the chef Zhao Ji fled to Xiaoyao (now Xiaoyao Town, Xihua County) with this medicine and spread it here. The local people got spicy soup, so they renamed it "Hu Spicy Soup". Xiaoyao Hula Soup is mainly made of refined flour and cooked mutton, and its ingredients are star anise, pepper, pepper, fennel, Amomum villosum, meat buckle, cinnamon, cold salad, vermicelli, monosodium glutamate, refined salt, auricularia auricula, flour, sesame oil and vinegar. Beiwudu Stews and Spicy Soups: Beiwudu, a small town in Wuyang, Luohe, Henan, is famous for stews and spicy soups. The carrion soup is tender and spicy, with endless aftertaste.