Hu spicy soup color and flavor, and high nutritional value, and Hu spicy soup practice and what are the ingredients? The following is my carefully organized for you on the production method of Hu spicy soup what are the relevant content, I hope you will like!
What is the method of making Hu spicy soup
Traditional Hu spicy soup
Main ingredients: pork tenderloin 100g, flour 100g, sweet potato vermicelli 100g, kelp 50g, peanut rice 50g, fungus 50g, tofu skin 50g,,
Accessories: oil moderate, salt moderate, chili pepper moderate, pepper moderate, soy sauce moderate, chicken broth moderate, green onions Moderate amount, sesame oil moderate amount, rice vinegar moderate amount, 1 anise, cinnamon 1 small piece, ginger moderate amount, broth moderate amount
Method:
1, meat add broth, scallions, ginger, cinnamon, octagonal boiled to 30 minutes.
2, cooked meat cut into small dices spare. Wood ears soaked in advance.
3, sweet potato vermicelli soaked in warm water for 30 minutes, wash with running water.
4, respectively, the fungus, seaweed, soybean skin cut into julienne.
5, flour with a little water to synthesize the dough. Add the right amount of water to soak for 10 minutes. Keep scrubbing the dough with your hands until you get a sticky, elastic gluten.
6. Leave the gluten washing water aside. Heat the oil in a sauté pan over medium heat and pop the dried chili peppers and scallions.
7, then add the diced meat and stir-fry slightly, pour in the pork stock. Change to high heat and bring to a boil.
8, add the peanut rice to reduce heat and cook. It takes about 25 minutes to cook.
9, the washed gluten, pulled into small pieces added to the soup.
10, boiling and stirring, then add the soaked sweet potato vermicelli, kelp, tofu and fungus. Cook for about 10 minutes.
11, the gluten wash leftover pasta water, stir well. Add soy sauce, salt, chicken essence and white pepper and cook for 3 minutes. Turn off the heat and add rice vinegar and sesame oil.
How to make Bei Maodu Hu Spicy Soup
Main ingredients: diced beef, peanut bean tendon (shredded), kelp. Accessories: dry yellow cauliflower (water sprouted open and cut into sections), vermicelli.
Seasonings: pepper, ginger powder, thirteen spices, salt starch, monosodium glutamate or chicken essence, sesame oil.
Practice:
1, add water to boil the pot to cook the beef diced, down into the peanuts (note that the red color of the spicy soup is from the red skin of the peanuts, the street sells soup, can not see a few peanuts, the color can be thought of where it comes from).
2, cooked to peanut kernel particles full, want to eat crunchy peanuts, this time you can put into the kelp, beanstalk, yellow cauliflower section, and then cook for 10 minutes, into the vermicelli (want to eat noodles peanuts later under the kelp, beanstalk, yellow cauliflower section)
3, out of the pot before adding the auxiliary ingredients pepper, ginger powder, thirteen spices, salt, cornstarch, stir well. Finally point some monosodium glutamate or chicken essence. Drink when dripping some sesame oil. The flavor is beautiful to say, spicy, salty, fragrant aftertaste.
Xinyang City's spicy soup has a unique flavor, which is very different from that of the northern part of Henan Province.
Ingredients: salt 10-15g, black pepper 10g, mung bean vermicelli 300g. powder gravy 150g, 1-2 eggs, brown sugar 5-10g, soy sauce 5-10ML, thirteen spices moderate, small fine scallions 5, large bone broth moderate, ginger powder moderate.
Practice:
1, cut thin strips of meat, add salt, a small amount of thirteen spices and mix well, marinate for 10 minutes after the flavor, add people powder gravy, eggs, water, powder gravy and eggs together easily into a lump lumps, to use their hands to pinch and mix well, do not have too much water to ensure that the meat and powder gravy can be a sticky pile.
2, add water to the pot to boiling, hand ball 3-5 cm in diameter meatballs down to the pot, to the gravy becomes slightly transparent color, fish out with a colander, put into the pre-prepared cool water to cool down and spare
3, the pot poured into the pre-prepared bone broth, idle fat can put a small amount of soup with water, like light, you can only use water, vermicelli should be swollen half an hour in advance with boiled water and then drain the water after Into the pot to cook, add black pepper, pepper, brown sugar, ginger powder or ginger pieces, cook for 5 minutes, vermicelli and soup has been a little sticky is almost.
4, pour into the powdered crispy pork, cook for 10-20 minutes, soy sauce before starting to put a little.