Proportion of raw materials: 40 grams of spicy soup material, 20 grams of pepper, 10 grams of chili, 400 grams of cooked mutton, mutton bone broth 3 kilograms, gluten 2 kilograms, 300 grams of flour, 100 grams of vermicelli, plus powder thickening seasoning, green onions, ginger, salt, monosodium glutamate , soy sauce, sesame oil etc. Moderate amount.
Hu spicy soup by a variety of natural herbs in proportion to the preparation of the soup and then add pepper and chili pepper and bone broth as a base for the Hu spicy soup, which is characterized by a strong soup flavor, soup color beautiful, thick soup, spicy and delicious, very suitable for with other breakfast meals. Hu spicy soup has developed into one of the favorite and well-known snacks in Henan and Shaanxi and other neighboring provinces.
It is a special soup food in Henan, China, which is loved by everyone and often served as breakfast, characterized by spicy and fresh aroma, nutritious and appetizing, which is suitable to be served with doughnuts, buns, scallion pancakes, pot helmets, lasagne and other noodle dishes. It can be mixed with tofu brain about 1:1, called "two mixed", reducing the degree of spiciness, not only look better, but also very popular.
There are many accounts of the history of huzhi soup. Because its main ingredient, pepper, has only been introduced to China since the Tang Dynasty, the upper limit of its production should not be earlier than the Tang Dynasty, although there are folk legends of Hu Zhaotang being created in the Zhou Dynasty and the Cao Wei Dynasty.
Pepper was introduced to China in the Tang Dynasty. The Song Dynasty said that it is quite credible, Hu spicy soup because it is a folk snack, the canonical books are rarely involved. According to expert testimony, the ancestor of spicy soup should be hot and sour soup and meat porridge, according to the "Taiping Huimin and the Bureau of Dosage Square" in the Song Dynasty, widely circulated, adding spicy warm and dry drugs in food, is estimated to be the social trend, so the spicy soup in the two food based on the improvement of the made.
Taking the function of hot and sour soup to wake up, digestion, adding meat is feared to adapt to the taste of more levels of people and replenish the deficiency, and then supplemented with ginger, pepper, star anise, cinnamon and other seasonings pungent qi, soothe the liver and wake up the spleen. Therefore, the main flavors of Henan Hu Zhi Tang are sour and spicy. To the Jin Yuan period, the Central Plains turbulence, the Yangtze River north of the mountains fell to the hands of the Di Yi.
The Northern Song Dynasty capital Kaifeng, the commodity economy has developed significantly, and the folk snacks also flourished, a variety of styles. The Taiping and Huimin Dose Bureau Square" and other popular medical writings at the time that the addition of pungent, warm, fragrant and dry drugs in the food is beneficial to the flow of qi, so spicy food is quite popular. A kind of meat porridge combined with hot and sour soup, which has the effect of sobering up and eliminating food, became the prototype of Hu Zhi Tang.