Spicy sauce soup is a unique snack, which has been called "Hu spicy soup" or "Hu spicy soup" for hundreds of years. The following is my method of making spicy paste soup, please refer to it!
manufacturing method
[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 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 2 cm long segments; Wash fresh ginger and cut or chop it into rice grains.
(2) Wash gluten. Put the flour into a basin and use clear water.
About 1 kg, and knead the dough with 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.
In addition: where you don't like mutton, you can also change it into diced chicken and scalded hen. You can also change it into shredded pork and fish soup. Among them, fried tofu can also be replaced by thousands of pieces of silk. This snack is suitable for breakfast with other breakfasts, such as fried dough sticks, biscuits and bread.
Further reading: the origin of spicy paste soup
During the Jiajing period of the Ming Dynasty, in order to please the emperor, the minister of the DPRK got a secret recipe from a monk to help him prolong his life, and played it out to cook soup. After the emperor tasted it, he was overjoyed and ordered it to be "Imperial Soup". At the end of the Ming Dynasty, Evonne, an overseas chef, was at large. He saw the east gate near Shahe, the boats rushing, and the west gate near Yingying River. This is natural. Two rivers meander eastward. The fortress in the town is very strong and a beautiful place. Evonne decided to live in seclusion. Therefore, the secrets of the palace are easy to spread here.
The porridge soup made by the people with this secret recipe is sour and fragrant, commonly known as "spicy paste soup". As time goes by, the soup spreads farther and farther, so it is called "Xiaoyao spicy paste soup" because it contains Xiaoyao. 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 on the basis of 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 "China famous food" Lao Yang Mala Tang without leaving home.
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