Every 100 bowls of Hu spicy soup recipe: 500g beef, 3 tablespoons of red pepper noodles, 1 jin of mutton fat, 4-5 jins of flour, 0.4-0.6 jins of aniseed, 0.5 jins of salt Jin, 0.5 Jin of MSG, 0.5 Jin of day lily, 5 Jin of gluten rolls, 0.5 Jin of fungus, 1-1.5 Jin of vermicelli, two ear-picking spoons of sunset yellow, 30 Jin of mutton bone base for the first time, 2 Jin of mutton oil, two days For the dosage, replace 2 pounds of sheep bones and 1 pound of mutton oil every day. Soak the powder in cold water. Don't make it too thin. Then mix bone soup and powder with water slurry and stir in a separate basin to make the powder slurry. Just warm it up a little. The purpose is to allow the powder pulp to blend evenly with the bone broth, and to process the powder into a semi-cooked state in advance. (Pour it into the pot as soon as the powder is a little warm.) Fungus tofu roll 4-5pm Wash and soak in cold water. Soak the spare bones in cold water for 4-6 hours. The ratio of mutton soup to water is 1:2
Vegetarian soup 1.5 pounds of boiling oil for selling beef, bean paste , squeeze the pepper,
Preparation method; bones, beef, boil soup, add fungus, day lily, add salt, aniseed, flour, then add gluten and sprinkle into slices, Then add vermicelli, chili powder, monosodium glutamate, sunset yellow, add chives
4.5 jins of peppercorns
3 jins of star anise
3 jins of fennel
2 jins of dried ginger
2 jins of black pepper
1 jin of white pepper
1 jin of cinnamon
Grass 0.8 catties of fruit (1 catties in winter)
0.8 catties of cloves
0.7 catties of jade fruit (0.8 catties in winter)
0.5 catties of galangal
p>White buckle 0.4 jins (0.5 jins in summer)
Piper 0.4 jins
Sannai 0.2 jins
Amomum villosum 0.2 jins
p>
Total ***20.6 pounds
The ratio of pepper is 2:1; two parts black pepper and one part white pepper