Hu spicy soup is a classic food in Henan. It's really comfortable to drink two bowls of Hu spicy soup in the winter morning. How to make the home-cooked version of Hu spicy soup

Ingredients:

Mushrooms, auricularia, tofu, ham sausage, coriander, eggs, starch, pepper, soy sauce, vinegar, sesame oil, salt and chicken essence.

production steps:

1. after the ingredients are washed, diced tofu, sliced fungus and ham sausage, sliced mushrooms and chopped coriander for later use.

2. add an appropriate amount of 2 to 3 spoonfuls of pepper (I like to put black pepper or white pepper), a spoonful of soy sauce and an appropriate amount of salt into the bowl, and stir well for later use.

3. Boil water in the pot, and put tofu, fungus, ham sausage and mushrooms into the pot.

4. Add the prepared seasoning into the pot and bring it to a boil.

5. Add half a bowl of water starch to the pot, cook until it is thick, then beat the eggs into egg liquid, pour into the pot, boil and turn off the heat.

6. add a spoonful of chicken essence, add coriander, stir well and serve!

if you put it in a bowl, you can add a proper amount of vinegar and sesame oil according to your personal taste, which makes it taste better. Personally, you prefer to add a small amount of vinegar and sesame oil in the bowl. The method of restaurant version of Hu spicy soup

1 kg of black pepper

, .2 kg of cumin, 1 kg of white pepper, .4 kg of fragrant rapeseed, 2.4 kg of star anise, .2 kg of Amomum villosum, 2.4 kg of pepper, .2 kg of white buckle, .8 kg of fennel, .8 kg of Amomum tsao-ko, .6 kg of nutmeg, .1 kg of clove, .8 kg of cinnamon and .1 kg of dried ginger.

First, ingredients

A catty of beef bones is 3 jins of water, and the beef bones are interrupted. Soak in the water for about 3 hours, put clean water to boil, remove the floating, add onion and ginger millet and cook for 4 hours. You can also add a piece of beef to the soup to increase the taste of the soup. After the beef is cooked, remove it for later use!

second, boil soup

a catty of soup with 2 grams of spicy hot soup, remember the proportion. Add Hu spicy soup to boil according to the ratio of water and ingredients, and cook for about 5 minutes to release the fragrance of spices into the soup. Then add sliced beef, Chili powder, gluten chips, kelp and peanuts, and add appropriate amount of butter and sheep oil to further improve the fragrance and taste of Hu spicy soup.

Third, after cooking for a few minutes, you can thicken it, either with gluten water or starch. According to the thickness of the soup, you must use a spoon to turn it up from the bottom of the pot, then spoon it in and simmer it out. High-quality Hu spicy soup is like this, and it takes a long time to work hard. After boiling, add monosodium glutamate, chicken essence, refined salt and sesame oil! A bowl of fragrant and high-quality Hu spicy soup is ready. Add some vinegar when eating.