How to make Henan Spicy Soup

First put the sweet potato vermicelli and chopped fatty pork into an iron pot and stew. At the same time, add peanuts, taro, yam, daylily, fungus, dried Ginger, cinnamon, gluten soak, etc. When it is eight ripe, add an appropriate amount of fine powder and stir carefully. Then add the prepared seasonings, Sichuan peppercorns, pepper, fennel, refined salt and soy sauce, add a little sugar, and a pot of spicy spicy soup with good color, fragrance and flavor is made (it is said that the authentic one also needs to add medicinal materials, the specific ingredients are not known. (Know.)

The preparation method of Henan spicy soup with diced pork paste is as follows

[Ingredients] (make 30 bowls) 1.6 kg of cooked mutton, 10 kg of fresh mutton soup, 1.5 kg of flour, 500g vermicelli (or vermicelli), 100g kelp, 150g fried tofu, 250g spinach, 15g pepper, 8g allspice, 20g fresh ginger, 10g salt, 500g balsamic vinegar, 150g sesame oil. [Technology] It is divided into three processes: raw material processing, gluten washing, and soup making. (1) Raw material processing. Cut the cooked mutton into small dices (can also be sliced); soak the vermicelli until soft and cut into shreds; swell the kelp, wash and cut into shreds, cook in boiling water to remove the mucus, and then soak in water; cut the fried tofu into shreds ; Remove the yellow leaves from spinach, trim the roots, wash and cut into sections about 2 cm long; wash and cut fresh ginger into rice grains. (2) Wash gluten. Put the flour into a basin, use about 1kg of water to make a soft dough, dip your hands in water and knead the dough vigorously; let it sit for a few minutes, knead vigorously again, then add water and gently press and knead until the dough becomes thick. Replace with clean water and wash again. Repeat this several times until all the flour juice in the dough is washed out, then gather the gluten together with your hands, take it out, and soak it in a basin of clean water. (3) Make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, shredded kelp, fried tofu and salt in order, bring to a boil over high heat, then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake it into large thin slices with your hands, and slowly rinse it into gluten spikes in a basin (use a rolling pin to break up the large pieces of gluten). After the pot is boiling, stir the gluten-precipitated noodles (drain the water above) into a thin paste, slowly put it into the pot, stir it with a rolling pin while stirring, until it becomes evenly thin and thick, add the five-spice powder , pepper, stir well, then add spinach, and serve after the soup boils. Pour in balsamic vinegar and sesame oil when eating.

How to make Shaanxi Muslim Meatballs and Hu Spicy Soup

Shaanxi Hu Spicy Soup Ingredients: The ingredients are somewhat similar to Henan Hu Spicy Soup, maybe it is an improvement on this basis. In addition to cabbage, potato cubes, carrot cubes and other necessary ingredients, beef meatballs replace the diced meat in the Henan Spicy Soup. Before eating, you need to pour sesame oil, cover with oil and spicy seeds, and then get a tutu bun. This tutu is a common pasta for the Hui people. , a noodle cake may have a diameter of 20cm and a thickness of more than 1cm, which is really solid. Break it open and soak it in the soup. It is much rougher than the mutton steamed bun. If you break it off with your thumb, the first section will be about the same size. It depends on personal preference. . . . . . . .

How to make spicy meatball soup 1

To make spicy soup, you first need a large iron pot of 0.8-1 meter. When the water is boiled, add the beef balls that have been kneaded by hand and are as smooth as a penny (there are very few mutton, probably due to cost), then add seasonal vegetables: potatoes, carrots (cut into pieces with a hob), Cabbage, long cowpea (inch section), zucchini, etc. Then add a certain amount of seasonings: salt, five-spice powder, pepper, Sichuan peppercorns and each family’s secret recipe that is not known to outsiders (it seems to include butter), and add an appropriate amount of starch or flour (again due to cost reasons) Stir continuously with a wooden spatula until it becomes a paste, add MSG and cook until cooked. When eating, you can add chili pepper according to your personal preference (it is made by pouring boiling oil into chili noodles, also called oil chili pepper, and the taste of each family is different). Spicy soup is not a common soup you drink after a meal, but a mushy snack similar to fried liver and oil tea in Beijing. Most of what I ate in Xi'an is the same way. I found the second way for your reference.

Meatball Paste Spicy Soup Method 2

Use beef or mutton (other meat can be used for Han people) to make meat filling, add cooking wine, minced Sichuan peppercorns, minced ginger, sesame oil, monosodium glutamate, salt, and a Mix only eggs and a little flour (do not add too much) and let it soak for half an hour or 10 minutes. Soak the fungus and day lily, wash them, and tear them into small pieces and strips. Add chili shreds, peanuts and water to a boiling pot and cook until the peanuts are cooked until the water is boiled. Use your hands to squeeze the meat filling into meatballs and put them into the pot (you can also use a spoon to make meatballs, but they will not taste as good as those squeezed by hand). Add the day lily. The meatballs will be cooked in about 8-10 minutes. Add the round vermicelli and fungus. Make a bowl of starch sauce, add a large amount of ground Sichuan peppercorns, white pepper, and a small amount of five-spice powder. When the vermicelli is cooked, you can add this bowl of sauce. When the soup in the pot is thick, you can add egg drops or crumbled soft tofu. This soup is very comfortable to drink in winter. You can also have different soup bases, such as pork bones, beef bones, and sheep bones. You can also add Chinese medicine such as wolfberry. The meatballs in the spicy meatball paste soup are very small, not as big as Sixi meatballs, and not as big as the meatball soup. They are only as big as a little finger, but they must be made of beef. Big meat is not good, so the meatballs made by Han people are Spicy soup won't do.

No matter what kind of spicy meatball soup you make, sprinkle some pepper and sesame oil on it at the end. If you break the buns into pieces and soak them in the soup, it will be even more authentic! It’s fragrant and spicy and absolutely delicious! The history of Jinji Hu Spicy Soup, Jinlaosi Jinji Spicy Soup in Zhoukou City 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 Spicy Soup while waiting to go to court. It promotes blood circulation, dispels cold, and refreshes the mind. Officials all drink this soup, and the common people love it even more. Therefore, the business of Jinlaosi Jinji Spicy Soup on Bianjing Royal Street is booming. During the Anti-Japanese War, in order to prevent the Japanese army from marching south, the Kuomintang exploded the Huayuankou of the Yellow River in Zhengzhou. The water of the Yellow River was released thousands of miles away, and the affected people were displaced. Brothers Jin Henglong and Jin Hengyi, the successors of Jinlaosi Jinji Spicy Soup, also came to Zhoukou from Kaifeng with the refugees, settled here, and made a living by selling Spicy Soup. After liberation, Mr. Jin Yaocai, the successor, devoted himself to research based on the original formula, making the color, aroma and flavor of Jin Laosi Jinji Paste Spicy Soup more unique. In particular, more than 20 Chinese medicinal materials were added to sober up alcohol, refresh the mind, strengthen the spleen and appetizer, and have nutritional tonic effects on the human body. The role of dietary therapy. Jinlaosi Jinji Spicy Soup is amber in color, hot and sour, fragrant, meaty and gluten-free, making it a favorite among many political dignitaries and ordinary people. Since then, "Jinlaosijinji" has become a resounding signature in eastern Henan and an outstanding representative of Zhoukou's special cuisine. Zhu Mazi Stewed Meat and Hu Spicy Soup Zhu Mazi Stewed Meat and Hu Spicy Soup was historically called "Zhu Jia Hu Spicy Soup". Zhu Mazi's name is Zhu Jinzhang, a native of Huaiyang City. His ancestors started to operate Hu spicy soup on the west side of Cross Street in the north of the city since the Song Dynasty. It is said that when Zhu Yuanzhang, the Hongwu Emperor of the Ming Dynasty, passed through Huaiyang at the beginning of his business, he had not eaten for several days, was sleepy, and lay down at the North Cross Street. He was rescued by an old man named Zhu who offered him a bowl of spicy soup. Zhu Yuanzhang immediately drank it. After waking up, he drank three bowls in a row and said, "Good soup, good soup!" After Zhu Yuanzhang came to the throne, he summoned the old man surnamed Zhu to the imperial dining room of the palace to specialize in soup meals. Since then, the Zhu family's Hu spicy soup has become famous, and the Zhu family has been operating this business to this day. After Zhu Mazi took over the soup-making technology from his father during the Republic of China, he created the stewed meat and spicy soup after a lot of hard work, so it is now called Zhu Mazi stewed meat and spicy soup. Zhu Mazi stewed meat and spicy soup is characterized by its even consistency, moderate saltiness and sweetness, meat as rotten as mud, sour and spicy taste, and full of fragrance. There is a saying that "drink Hu spicy soup in the morning, hiccups will still linger in the evening". Foreign guests who come to Huai, and compatriots from Hong Kong, Macao and Taiwan who are from Huaiyang return to Huai to visit relatives, they all talk about it because they can drink "Zhu Mazi Hu spicy soup".

Preparation of steamed buns: Make the dough before going to bed at night. If the bowl is too small, it will overflow overnight. It will also spread to the ground. You can add a little baking powder before frying the buns. You need to add salt when kneading the noodles. After the oil is hot, you can fry it. You can use a spoon or chopsticks to pick. Use a stick to pick out a strip from a pot of batter, put it into another hot oil pan, and cut it into several sections. After a while, golden petals floated on the oil surface, which was very special. nice. Fry one side, then fry the other side. Fry until golden brown and serve.