Hu spicy soup Hu spicy soup seasoning: Hu spicy soup is exquisite in materials and complete in seasonings. There are vermicelli, gluten, yam, yellow flower, fungus, kelp, diced beef and so on. Seasoning is pepper, clove, cinnamon, tsaoko, fennel, cardamom and so on. , mixing and pulverizing, and sieving with a basket. Its practice is: first cook the main ingredients, then color them with syrup, and wash them with gluten to turn yellow. The prepared soup is pink and transparent paste. Spicy, slightly spicy, long.
The preparation method of sesame paste:
Can make a finished product that can be eaten for many days at a time. (1) Preparation raw materials: main materials are indispensable. Put a little more black sesame seeds, and it is advisable to powder them into black. Black rice is a good tonic. Glutinous rice is indispensable and plays a sticky role. Add ingredients according to your own preferences and supply. The more varieties, the more nutritious. Proportion according to your own preferences, like to eat, put more. If you want to take it with boiling water, you'd better fry the raw materials first and then crush them. (2) Crushing: The main materials and ingredients can be crushed into powder by any method (such as pulverizer, mill, stone mill, or even pressed with wine bottles). If the color is white, add a little black sesame. After crushing, the product can be bottled and eaten. (3) modulation: when you are greedy, each person has about three spoonfuls, plus half a spoonful of sugar and appropriate amount of water. It's best to use aluminum pot to cook with low fire, constantly stirring with a spoon, which is very sesame paste.
It's getting thicker. If it is strong enough, it can satisfy your desire. Lazy people can also take it with boiling water (but copy the raw materials first and then crush them).
working methods
Fermented beverage made of ground beans.
1, screen mung bean impurities, wash them, put them in a pot and soak them in cold water (warm water is used in winter, and the water volume is twice as large as mung bean) for more than ten hours. When rubbing the bean skin by hand, take it out and add water to grind it into a thin paste (the finer it is, the better). The thin paste is about 2.65 kg per kg of mung beans. Then, add 1.5 kg of slurry water (that is, the clear water skimmed when making bean juice and starch) to the dilute paste, and add not less than 12 kg of cold water for filtration, and about 17 kg of slurry and 2 kg of bean dregs can be filtered out. 2. Pour the slurry into a vat and let it stand overnight. White starch precipitates to the bottom of the vat, with a layer of grayish brown black powder on it, a layer of raw bean juice with grayish green color and sticky texture on the bottom, and floating foam and slurry on the top. Skim the froth and slurry, take out the raw soybean juice (about 8 kg raw soybean juice, about 500 g starch and a small amount of black powder), precipitate again before cooking, and precipitate for six hours in summer. It will precipitate all night in winter. After settling, skim off the mud on it. 3. Put a little cold water in the pot, bring it to a boil, and then pour in the raw bean juice. When the bean juice gradually rises out of the pot, immediately switch to low fire to keep warm (you can't use strong fire at this time, otherwise it will turn into sesame tofu one by one), and eat it with spicy pickles.
Double steamed milk
Method:
Double skin milk is white in color, rich in aroma, tender and smooth in taste, full of three senses, and it is not difficult to make. Ingredients: a large bowl of Mengniu milk (about 400ml, in proportion), two egg whites and two spoonfuls of sugar (1). First pour the milk into the pot and just boil it (it will destroy protein for a long time, and the milk skin will not form), and then pour it into a big bowl. At this time, you can. (If the milk skin is incomplete after a long time, it can be baked in the microwave oven for one or two minutes, and the milk skin will appear intact. ) 2) Put two egg whites (the method of separating egg whites from egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar into an empty bowl, and stir them evenly until the sugar is dissolved (don't stir for too long, otherwise the eggs will get soaked) 3) When the milk is slightly cold, pierce the skin of the milk with chopsticks, then 4) Finally, put the milk in a pot and steam it for about 10 minutes, and pierce it from the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done. The first layer of milk skin is sweet, and the second layer is smooth, which is a perfect match, hence the name "double skin milk", which is equally delicious when eaten cold and hot. If you like, you can also add lotus seeds and red beans and steam them together. They are both nutritious and beautiful. Oh, my God, why do I like them so much? Secret: 1 To use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. stew slowly with slow fire. Turn off the heat as soon as the milk is completely condensed, and it will taste bad if it is left for a long time. At present, I feel that life is extremely happy and there is no reason not to pamper myself.