Too much hot soup will get angry. Smart Henan people mix tofu and Hu spicy soup to drink, which is called "tofu and Hu spicy soup mixed together" for short. It is nutritious and does not get angry, which can kill two birds with one stone.
Hu spicy soup also spread to neighboring provinces and cities. Shaanxi Xi also has Hu spicy soup, which is divided into two types. One is made by Henan people, called Henan Hu spicy soup, also called pork belly Hu spicy soup and Henan Hu spicy soup. One is made by local Muslims and is called meatball hot soup.
Let's start with the origin:
The origin of Henan hot soup is very old. According to the information at hand, most of them are folk rumors, including Zhou Dynasty, Three Kingdoms, Song Dynasty and Ming Dynasty. I'm afraid the Zhou dynasty is impossible, even if it is pulled on meat soup and other foods. The three countries said that there was no evidence, all because of Cao Cao, and their credibility lost three points. The main seasoning of Henan Hu spicy soup is pepper. It's called branching. Its seedlings are creeping, the stems are extremely weak, the leaves are one and a half inches long, there are thin strips and leaves, and there are seeds on the strips, and the seeds are opposite. Its Ye Chen opens and closes at dusk, and its son is wrapped in leaves. My son looks like China pepper, which is very spicy. It was picked in June, and today it is used to make Pan Hu meat. "
Pepper was introduced into China only in the Tang Dynasty. It is estimated that the three kingdoms faked it just to raise themselves. This was quite credible in the Song Dynasty. Because Hu spicy soup is a folk snack, there are few classics involved. According to experts' research, the originator of Hu spicy soup should be hot and sour soup and meat porridge. According to Taiping Huimin Heji Prescription, which was widely circulated in Song Dynasty, it was estimated that adding pungent, fragrant and dry drugs to food was the social trend at that time. Therefore, Hu spicy soup is improved on the basis of these two foods. Take the function of hot and sour soup to sober up and help digestion, I'm afraid it is to adapt to more people's tastes, replenish qi and deficiency, and add meat, supplemented by spices such as ginger, pepper, star anise and cinnamon to soothe the liver and strengthen the spleen. Therefore, the main tastes of Henan Hu spicy soup are sour and spicy. In the Jin and Yuan Dynasties, the Central Plains was in turmoil, and most of the rivers and mountains north of the Yangtze River fell into the hands of Di Yi.
Jin people and Mongolian ancients used to eat beef and mutton, and Hu spicy soup was mostly improved to adapt to the times and survive. It is estimated that this has a lot to do with frequent natural disasters and refugee migration in Henan. The practice is also quite simple. The mutton is freshly mixed with fresh water, ginger, fennel and other spices, and the auxiliary materials such as gluten, bean curd skin, vermicelli and day lily are fried with high heat. After boiling, add gluten washing water (water with paste precipitation after gluten washing) and thicken and mix well. Add pepper and spiced powder and mix well. Add vinegar and sesame oil when eating, sprinkle with coriander and mixed Chili oil. The taste is mainly sour and spicy, supplemented by fresh fragrance. Eat pasta such as fried dough sticks, oil cakes and scallion oil cakes when eating.
Huimin Hu spicy soup must be inspired by Henan Hu spicy soup and improved from the traditional braised dishes of Hui people. In places where Han people gather, if they want to be engaged in the catering industry and excel, they can only work hard on seasonings, so they abandon the sour taste and use the salty taste more suitable for northwest people to set off the fragrance of mutton soup and beef soup. Boiling beef and mutton is a traditional project of the Hui nationality, and it is self-evident that the seasoning is rich and the heat is mastered. Reduce the amount of heavy pepper. In order to better highlight the taste of meat and vegetables, Hui people often use more atmospheric beef balls (minced beef and mixed noodles, cooked in water), which have better taste and realism. With the increase of accessories, there are Chinese cabbage, potato pieces, carrot pieces, fungus, day lily, yuba, wax gourd and so on. The time sequence of adding attachments is different. Make sure that each dish is moderate in hardness and looks a little crystal clear.
When the cauldron is cooked, the stove is at the door. Master stirred the cauldron with one hand and rested his hips with the other. He began to shout: meatballs ~ Chili soup ~ ~. He stepped forward, asked for a bowl of Chili soup (there must be a lot of meatballs), poured sesame oil, coated it with oil and chili pepper, and then took a Tuotuo steamed bread, which is a common pasta for Hui people. Pastry is afraid of a diameter of 20 cm. The first section of the thumb is about the same size, depending on personal preference. When you eat a bowl in cold weather, you only feel a heat flow from the chest and abdomen to the end of skin pores, sweat drops freely, and a sense of northwest pride begins to spread from your chest.
Origin of Laoyangjia Hot Soup in Xiaoyao Town
During the Jiajing period of the Ming Dynasty, Ge Yan got a secret recipe for boiling soup from a Taoist priest and presented it to the imperial court. After taking it, the emperor felt glorious and full of essence. So he named it "Yutang". In the Qing Dynasty, the chef brought the secret recipe to Xiaoyao Town and passed it on to Yang, which became the family heirloom of Yang.
In order to carry forward the secret recipe, Jamie Yang, a descendant of Huixuan, devoted himself to the study on the basis of the original formula, and carefully selected the ingredients in combination with modern technology. After 50 years of trial and error, he finally made the old Yang's recipe Hu spicy soup, which is "a group of immortals gather and compete for a spoonful of fresh food". Up to now, Xiaoyao Town Laoyangjia Hu spicy soup is popular all over the country with its mellow color, fragrance and spicy soup taste, and enjoys a good reputation in the north and south of the country. It has become a recognized must-eat in China. It will satisfy you.
Hot soup is a famous snack in Henan, represented by Xiaoyao Town, Xihua County, Zhoukou City. Because of the different eating habits in different parts of Henan, it can be divided into the following four flavors.
1. Hot soup in Xiaoyao Town, Xihua County
Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in Qing Dynasty, with a history of more than 200 years, and its influence is quite far-reaching. The most famous one is Yangjia Hu spicy soup, which is made of mutton fresh soup with water and auxiliary materials by fire. After the pot is wide open, slowly hook the washed gluten batter into the pot. When it is moderately viscous, add pepper and spiced powder and stir well. Pour balsamic vinegar and sesame oil on it when eating, and it tastes sour and fragrant.
Second, Kaifeng hot soup
Kaifeng hot soup and Xiaoyaozhen hot soup are similar in making and taste. Just to enhance the flavor, Kaifeng people changed thousands of pieces into fried tofu, which has a strong bean flavor. It is puzzling that there are often a few spinach floating in Kaifeng Hu spicy soup, which sometimes makes people feel uncomfortable for the first time.
Third, Xuchang hot soup
Xuchang hot soup can be described in two words: thin and spicy.
The soup is very thin, you can clearly see the pupils of your eyes, and the floating pepper particles on the soup are clearly identifiable. After drinking it, you will feel a burning pain in your throat like a soldering iron. It's really "sparse and exaggerated, weird and spicy".
Fourth, Nanyang hot soup
Nanyang Hula soup is also seasoned with mutton soup and pepper, but the choice of raw materials is simpler and clearer: cooked mutton (or beef) and gluten are necessary as usual, vermicelli is replaced by vermicelli, and thousands of tofu are discarded, but day lilies are used instead. Light and delicious, spicy and delicious.
Finally, the production method.
Henan hot soup practice:
Stew sweet potato vermicelli and chopped fat pork in an iron pot, and add peanuts, taro, yam, lily, fungus, dried ginger, cinnamon, gluten foam, etc. When it is ripe, add appropriate amount of fine powder and pay attention to stirring. Then add the prepared seasoning, pepper, fennel, refined salt and soy sauce, and add a little sugar to make a pot of Hu spicy soup with good color and fragrance.
The preparation method of Henan diced meat paste soup is as follows:
[Ingredients] (30 bowls) cooked mutton1.6kg, mutton soup10kg, flour1.5kg, 500g of vermicelli (or vermicelli), kelp100g, fried tofu150g.
The process is divided into three processes: raw material treatment, gluten washing and soup making.
(1) Raw material processing. The cooked mutton is diced (or sliced); Soak vermicelli until soft, and then cut into shreds; After kelp swells, it is washed and shredded, boiled in boiling water to remove mucus, and then soaked in clear water; Fried tofu and shredded; Remove the yellow leaves from spinach, cut off the roots, wash and cut into sections about 2 cm long; Wash fresh ginger, cut into sections or chop it into rice grains.
(2) Washing gluten: put flour into a basin, make soft dough with about 1 kg water, and knead the dough with hands dipped in water; Bake for a few minutes, then knead vigorously, then gently knead with clear water, and then wash with clear water when the flour is thick. This is repeated several times until all the flour juice in the dough is washed out, and then the gluten is taken out together and soaked in a clear water basin.
(3) make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried tofu and salt in turn, boil with strong fire, and then add some cold water to make the soup pot boil slightly. Pick up the gluten, shake it into large pieces, and slowly rinse it into gluten ears in the pot (stir it up with a rolling pin). After boiling in the pot, wash the noodles with gluten precipitation.
Making method of Shaanxi Muslim meatball soup;
Shaanxi Hula Soup Method Raw materials: The materials are somewhat similar to Henan Hula Soup, and may be improved on this basis. In addition to the necessary materials such as Chinese cabbage, potato pieces and carrot pieces, beef balls replaced diced meat in Henan Hu spicy soup. Before eating, you should pour sesame oil, cover it with chili pepper, and then take a Tuotuo steamed bread, which is a common pasta of Hui people. I'm afraid a cake has a diameter of 20cm, 1.
How to paste hot soup with meatballs 1;
To make thick soup, you must first have a large iron pot with a bite of 0.8- 1 meter. Boil 90% water and add a penny-sized smooth beef ball (there is little mutton, probably because of the cost). Then add seasonal vegetables: potatoes, carrots (all cut into hob blocks), Chinese cabbage, cowpea (inch segments), zucchini and so on. Then add a certain amount of seasonings: salt, spiced powder, pepper and various secret recipes (such as butter) that are not known to outsiders, and add a proper amount of starch or flour with a wooden shovel (or for cost reasons). Cook it. When eating, you can add chili according to your personal preference (it is made by boiling chili noodles with oil, also called oil chili pepper, with different tastes). Sticky Chili soup is not a common soup to drink after meals, but a mushy snack similar to fried liver and oil tea in Beijing.
Most of the things I eat in Xi 'an are one way, and I found a second way for your reference.
Method 2 of meatball paste hot soup:
Use beef and mutton (Han people can use other meats) as meat stuffing, add cooking wine, pepper, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (don't add too much), mix well and soak for half an hour or 10 minute. Soak the fungus and daylily, wash and tear into small pieces and strips. Add shredded peppers and peanuts to the pot. But not as delicious as squeezing by hand), add day lily, and the meatballs will take about 8- 10 minutes to cook. Add vermicelli and fungus. Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. After the vermicelli is cooked, you can add this bowl of sauce. When the soup in the pot is sticky, you can beat the eggs into it or add the tender tofu.
The meatballs in meatball soup are very small, not as big as those in Four Joy Meetballs or meatball soup, only as big as the little finger, but if they are made of beef, the meat that big is not delicious, so the meatball soup made by Han people is not delicious either.
No matter what kind of meatball soup you make, sprinkle some pepper and sesame oil at the end. If you break the buns and soak them in soup, it will be more authentic! It's fragrant and spicy. Absolutely enjoyable!
In addition, it is suggested that the characteristics of high-quality meatball paste spicy soup are as follows:
One: smell:
Smell the soup first to see if it smells like beef soup.
Two: Look:
Observe whether the ratio of vegetables to meatballs in the bowl is appropriate, whether the soup is moderately thick, and whether the Chili oil is red!
Three: eat:
Lotus white is cooked neither soft nor hard, and the size is moderate. Whether potatoes are cooked with noodles depends on whether meatballs are elastic in the mouth, whether they smell like dumpling stuffing, the ratio of Chili oil to sesame oil, and whether people with special hobbies have some raw garlic seedlings. (Liu Feng and several big leather houses generally have them)
Four: products:
How long can you keep the lingering fragrance and spicy taste of pepper in your mouth after eating (ten minutes is a good product)