Hot soup is the most famous traditional snack in almost all parts of Henan Province. It is said that it originated in Xiaoyao Town, Zhoukou City. Today, this is still a strong evidence to identify whether the taste of Hu spicy soup is the most authentic. Hu spicy soup is cheap, which is similar to the hot and sour soup familiar to the whole country to some extent. The biggest difference is that hot and sour soup is generally thickened to increase viscosity, while Hu spicy soup traditionally uses gluten water left over from washing gluten to achieve this goal; In addition, there is no vinegar in the production process of Hu spicy soup, and its rich and mellow taste comes from a variety of spices-so it seems simple, but in fact the production process is more complicated.

material

3-4 people:

80g cooked beef tendon (preferably whole beef tendon marinated with various spices).

Flour 1/3 small bowl is about 80g, and sweet potato vermicelli 1 small handle is about 80g.

20-30 peanuts (raw, preferably small red peanuts)

8- 10 dried daylily, 4-5 dried auricularia auricula, 2 dried capsicum.

Scallion 1 about 15g (oblique slice).

2 teaspoons of oil and soy sauce each 10ml.

Salt and chicken essence each 1/2 teaspoons 3g.

White pepper 1 spoon 15g, sesame oil 1 teaspoon 5ml.

2 teaspoons of rice vinegar or balsamic vinegar10ml, 2000ml of water.

working methods

1, sweet potato vermicelli, dried day lily and dried auricularia were soaked in warm water for 30 minutes respectively, and washed with running water. Then cut the day lily into 3cm long segments, the auricularia auricula into 2mm wide filaments, and the cooked beef into thin beef slices with a cross section of about 2cm square.

2. Add a little water to the flour to synthesize dough (the hardness is the same as that of jiaozi noodles), wake it in the shade for 30 minutes, and then soak it in 500ml water 10 minute (the whole dough is soaked in water).

3. Turn the oil in the wok over medium heat, saute dried Chili and chopped green onion slices, stir-fry beef slices slightly, add water 1500ml and bring to a boil, then add peanuts and cook over low heat. It takes about 25 minutes to cook.

4. Wash the soaked dough and instant dough repeatedly. When the dough volume is reduced to 1/2 and the color becomes darker, the gluten is washed clean. In this process, the amount of water for washing gluten cannot be increased or decreased, and it should be reserved for later use.

5. Divide the washed gluten dough into small gluten about the size of thumb cover, and add them into the soup of boiled beef and peanuts one by one. After boiling and stirring, add the soaked sweet potato vermicelli, cut day lily and shredded auricularia. Cook for about 10 minutes.

6. Change the fire to boil the whole pot of soup, pour in the water left after washing gluten, and stir it fully clockwise with chopsticks. Add soy sauce, chicken essence and white pepper when boiling again. Continue to cook for 3 minutes, then pour into the soup basin, and pour in rice vinegar (or balsamic vinegar) and sesame oil.

skill

1, because there is salt in braised beef tenderloin and soy sauce, please taste it before cooking, and then add salt according to your personal taste.

2. After Hu spicy soup is put into the bowl, pour it on the noodle soup with sesame oil, so you can't add vinegar when cooking and heating.

3. The water addition of Hu spicy soup is completed in two stages, namely, boiled water of peanuts and gluten soup later transferred. So you don't have to replenish enough water at once.