During the Jiajing period of the Ming Dynasty, in order to please the emperor, the ministers of the court obtained a secret recipe for longevity and longevity from an eminent monk. ". At the end of the Ming Dynasty, Zhao Qi, the imperial cook who was living abroad, passed through Xiaoyao. He saw that the east was close to the Shahe River, and the boats were galloping. The west gate was close to the Yinghe River. The situation was perfect. The two rivers meandered eastward, and the fortress in the town was strong. It was a place with beautiful land and beautiful water. , Zhao Qi decided to live in seclusion. As a result, the secret recipe of the palace was spread to the local people. The porridge soup made by the people with this secret recipe was sour, spicy and full of mellow aroma, which was commonly known as "Hu spicy soup".
Hu spicy soup is a unique snack in Henan. It originated in the middle of the Qing Dynasty, became popular in the early years of the Republic of China, and has been constantly updated since then. The most authentic one is undoubtedly the "Xiaoyao Town Hu Spicy Soup" in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province. So far, if you walk in the streets and alleys of Henan, you can see it everywhere. Why does a small bowl of spicy soup last so long? With its popular taste and low price, it has always been people's first choice for breakfast.
How is Hu spicy soup made? First, put the sweet potato vermicelli and chopped fatty pork into an iron pot and stew. At the same time, add peanut kernels, taro, yam, daylily, fungus, dried ginger, cinnamon, gluten bubbles, etc. When it is eight ripe, add an appropriate amount of fine powder and stir carefully. Then add the prepared seasonings, Sichuan peppercorns, pepper, fennel, refined salt and soy sauce, add a little sugar, and a pot of spicy spicy soup with good color, fragrance and flavor is made. [The truly authentic Xiaoyao Town Hot and Spicy Soup also contains dozens of secretly prepared Chinese herbal medicines. Only people in Xiaoyao Town may know what they are.]
There is no distinction between winter and summer in Hu Hot and Spicy Soup, it can be enjoyed in all seasons. It is suitable, delicious and popular among people. Therefore, if you can travel to various places in Henan in the future, don’t miss the opportunity to have a bowl of this soup.
No matter how many unofficial historical records there are about the origin of Hu spicy soup in those small shops, the official history describes its origin as follows: "Hu spicy soup is a unique snack series in Luoyang. It originated in the Qing Dynasty In the middle period, it became popular in the early years of the Republic of China. "But in fact, Hu spicy soup now generally holds the banner of Xiaoyao Town, Xihua County, Zhoukou. As for the cooking method of Hu spicy soup, it is actually not much different from cooking a pot of stew, which contains beef, peanuts, day lily, fungus, gluten pickle, etc. After boiling to a certain level, stir in the flour and gravy. The most important seasoning is pepper, which is why it is spicy. The soup is dark red in color, which can greatly arouse the appetite of northerners.
Although most spicy soup restaurants look small and unhygienic, this does not prove that there are no examples of "failure outside, gold and jade inside". If you drink too much hot and spicy soup, you can analyze it in the tone of Lao Jianghu: "Hey, the more shabby the store's facade, the better the soup." Everyone knows this truth when the store bullies customers. You know, well-cooked soup is a golden sign. No matter how dirty the store looks, as long as a bowl of delicious spicy soup is served, don't say anything else, just start drinking.
However, there are many secrets to drinking spicy soup. First, whether to add vinegar. If you add it, it will not only be spicy, but also sour. Secondly, those who drink meat or those who drink vegetarian food. Of course the meat is delicious, but the price is 50 cents higher. Third, do you eat the ingredients (gluten, diced beef, shredded kelp) first and then drink the soup, or do you still eat the soup and ingredients together? The former is for eating and the latter is for drinking. Fourth, it is also the standard to judge whether you are a veteran of spicy soup. When you see others putting spicy soup and tofu together, don’t make a dumbfounded expression. There is a professional term for it: Mixed twice. If you have never drank Liangdou, you are definitely not an authentic Henanese.
Concise recipe
≮Gourmet ingredients≯
200 grams of cooked chicken blood (or duck blood), 50 grams of coriander, 100 grams of water-coated fungus, 3 salt grams, 3 grams of soy sauce, 10 grams of pepper noodles, 3 grams of MSG, 3 grams of minced ginger, 15 grams of sesame oil, and 20 grams of starch.
≮Food recipe≯
1. Cut the cooked chicken blood into shreds. Wash the coriander and cut into pieces. Wash the fungus and cut into strips.
2. Sit on a ladle, put the soup, add salt, soy sauce, pepper noodles and minced ginger and bring to a boil. Skim off the floating paste and find a good taste. Add cooked chicken blood shreds, fungus shreds, some MSG and water starch. Thicken the gravy, drizzle with sesame oil, sprinkle with chopped coriander, and serve with a spoon.
≮Food Features≯
Fragrant, spicy, appetizing, and delicious.