Beiwudu Hu Spicy Soup
Beiwudu Town is located on the south bank of Shahe River, 25 kilometers north of Wuyang County, Luohe City. It was called Dingling in ancient times and has a long history of more than 2,000 years. According to historical records, during the Ming and Qing dynasties, the commercial economy here reached its peak. Businessmen from Shanxi and Shaanxi gathered here. The town was adjacent to Rushui (Shahe), connected to Ruluo in the west, Jianghuai in the east, Jingchu in the south, and Zhengbian in the north. , hundreds of groceries in the south of the Yangtze River, and the coastal products of Luyanyan are transferred here. There were praises such as "Beiwu Ferry makes money every day", "Little Beijing with nine gates and nine passes", "endless credit shops (Sheqi County), full of Beiwu Ferry", etc. It was an important tourist attraction in central Henan at that time. commercial distribution center. Due to its historical accumulation, Beiwudu has many famous snacks, such as Hu spicy soup, steamed buns, canned vegetarian dumplings, mutton shaomai, fried cakes, glutinous rice dumplings, etc., among which Hu spicy soup is the most famous in Beiwudu. One of the famous dishes.
Although Beiwudu Hu Spicy Soup has survived for hundreds of years, how can Beiwudu Hu Spicy Soup further develop and grow compared to Xiaoyao Town Hu Spicy Soup and in the future? This is a question worth pondering. Shan Baomin, the person in charge of Longyuanzhai Shanjia Hu Spicy Soup in Wuyang County, has a more positive view on this: First, the local government should take the opportunity of the China Food Festival to make great efforts to guide market development and increase investment in Beiwu Duhu. The packaging and promotion of spicy soup promote industrial upgrading. We can draw inspiration from the industrial expansion of Taiwan's Yonghe soy milk and Kaifeng soup dumplings. The second is to organize some relevant technical personnel to explore and integrate Beiwudu Hu spicy soup, maximize its strengths and avoid weaknesses, so that it can continue to flourish on the basis of traditional famous and high-quality snacks.
Beiwudu’s stewed meat paste spicy soup is fresh, spicy and has an endless aftertaste. It is made from more than 30 kinds of Chinese herbal medicine plus stewed meat, pepper, chili, Sichuan pepper, star anise, etc. . Judging from the color of the soup, Beiwudu's Hu spicy soup is dignified. In terms of taste, due to the use of more pepper, it is full of spiciness. The spicy soup also has an elegant name called Bazhen Soup. The name Bazhen is naturally an exaggeration, but it also shows that the spicy soup has a lot of "content". The most common ones include gluten, kelp shreds, vermicelli, Qianzhang shreds, peanuts, coriander, minced ginger, mustard, pepper, etc. Depending on the season and region, there will also be beef (mutton) meat, soybeans, fungus, day lily, spinach, radish strips, chopped green onions, etc. The method is very tedious. First, mix the dough with light salt water, knead it into a dough, and then continuously add water to "wash" out the gluten. After the water is boiled, the gluten is cooked. After the gluten is cooked, pour the gluten-washing water, that is, the thin starch paste, into the pot. Bring to a boil over low heat until the soup becomes thick. Then add other ingredients and bring to a boil over high heat. After the spicy soup is put into a bowl, add mustard, pour sesame oil, vinegar, etc., and it will taste sticky and fragrant. Spicy is its main feature, but the spiciness is not so spicy that it makes you jump like eating Chongqing hot pot, but it is spicy in your mouth and beautiful in your heart. Acidity comes next. When drinking this kind of soup, you usually need to add some vinegar. The spicy taste is sour, and the sour taste is spicy. Coupled with the comprehensive reaction of various raw materials, it is fragrant, smooth, soft, moist, and has a good taste after swallowing. Something to chew on, very satisfying. There is another way to eat spicy soup, which is to mix half a bowl of spicy soup and half a bowl of tofu brain together, which is called "liang doer". Those who sell spicy soup often sell tofu curd as well. Take a small spoon and stir it a little. The delicate, light and slightly bitter tofu brain alternates with the viscosity, sourness and freshness of the spicy soup, adding to the taste. Especially in the early morning in winter, after a bowl of spicy soup, thin beads of sweat will appear on your forehead, your body will warm up, and your appetite will increase.
Hui Hu La Tang Bei Wu Du Town is located on the south bank of Shah River, 25 kilometers north of Wuyang County, Luohe City. It was called Dingling in ancient times and has a long history of more than 2,000 years. According to historical records, during the Ming and Qing dynasties, the commercial economy here reached its peak. Businessmen from Shanxi and Shaanxi gathered here. The town was adjacent to Rushui (Shahe), connected to Ruluo in the west, Jianghuai in the east, Jingchu in the south, and Zhengbian in the north. , hundreds of groceries in the south of the Yangtze River, and the coastal products of Luxian County are transferred here. There were praises such as "Beiwu Ferry makes money every day", "Little Beijing with nine gates and nine passes", "endless credit shops (Sheqi County), full of Beiwu Ferry", etc. It was an important tourist attraction in central Henan at that time. commercial distribution center. Due to its historical accumulation, Beiwudu has many famous snacks, such as Hu spicy soup, steamed buns, canned vegetarian dumplings, mutton shaomai, fried cakes, glutinous rice dumplings, etc., among which Hu spicy soup is the most famous in Beiwudu. One of the famous dishes.
Although Beiwudu Hu Spicy Soup has survived for hundreds of years, how can Beiwudu Hu Spicy Soup further develop and grow compared to Xiaoyao Town Hu Spicy Soup and in the future? This is a question worth pondering. Shan Baomin, the person in charge of Longyuanzhai Shanjia Hu Spicy Soup in Wuyang County, has a more positive view on this: First, the local government should take the opportunity of the China Food Festival to make great efforts to guide market development and increase investment in Beiwu Duhu. The packaging and promotion of spicy soup promote industrial upgrading. We can draw inspiration from the industrial expansion of Taiwan's Yonghe soy milk and Kaifeng soup dumplings. The second is to organize some relevant technical personnel to explore and integrate Beiwudu Hu spicy soup, maximize its strengths and avoid weaknesses, so that it can continue to flourish on the basis of traditional famous and high-quality snacks.
Beiwudu’s stewed meat paste spicy soup is fresh, spicy and has an endless aftertaste. It is made from more than 30 kinds of Chinese herbal medicine plus stewed meat, pepper, chili, Sichuan pepper, star anise, etc. . Judging from the color of the soup, Beiwudu's Hu spicy soup is dignified. In terms of taste, it is full of spiciness due to the use of more pepper. The spicy soup also has an elegant name called Bazhen Soup. The name Bazhen is naturally an exaggeration, but this also shows that the spicy soup has a lot of "content". The most common ones include gluten, kelp shreds, vermicelli, Qianzhang shreds, peanuts, coriander, minced ginger, mustard, pepper, etc.
Depending on the season and region, there will also be beef (mutton) meat, soybeans, fungus, day lily, spinach, radish strips, chopped green onions, etc. The method is very tedious. First mix the dough with light salt water, knead it into a dough, and then continuously add water to "wash" out the gluten. After the water is boiled, the gluten is cooked. After the gluten is cooked, pour the gluten-washing water, that is, the thin starch paste, into the pot. Bring to a boil over low heat until the soup becomes thick. Then add other ingredients and bring to a boil over high heat. After the spicy soup is put into a bowl, add mustard, pour sesame oil, vinegar, etc., and it will taste sticky and fragrant. Spicy is its main feature, but the spiciness is not so spicy that it makes you jump like eating Chongqing hot pot, but it is spicy in your mouth and beautiful in your heart. Acidity comes next. When drinking this kind of soup, you usually need to add some vinegar. The spicy taste is sour, and the sour taste is spicy. Coupled with the comprehensive reaction of various raw materials, it is fragrant, smooth, soft, and moist, and it is delicious after swallowing. Something to chew on, very satisfying. There is another way to eat spicy soup, which is to mix half a bowl of spicy soup and half a bowl of tofu brain together, which is called "liang doer". Those who sell spicy soup often sell tofu curd as well. Take a small spoon and stir it a little. The delicate, light and slightly bitter tofu brain alternates with the viscosity, sourness and freshness of the spicy soup, adding to the taste. Especially in the early morning in winter, after a bowl of spicy soup, thin beads of sweat will appear on your forehead, your body will warm up, and your appetite will increase. Required ingredients
Method 1:
Ingredients: 300g flour, 50g coriander, 50g vermicelli, 50g shredded kelp, a little minced green onion and ginger. 5 grams of refined salt, 10 grams of pepper, 5 grams each of soy sauce and vinegar.
Method 2:
Xiaoyao Town spicy soup
Ingredients: diced beef, peanuts and bean tendons (shredded), kelp. Accessories: dried day lily (boiled in water and cut into sections), vermicelli.
Seasoning: pepper, ginger powder, thirteen spices, salt starch, monosodium glutamate or chicken essence, sesame oil.
Preparation method
Method 1:
1. Add salt into the flour, add a little water and knead it into a dough, then continue to add water until it becomes sticky. Thick and stretchy gluten and gluten water.
2. Put the pot on the fire, add water to boil, and add gluten. After the gluten is cooked, pour the gluten water into the pot and cook until the soup thickens. Add coriander, spinach, vermicelli, shredded kelp, green onions, minced ginger, refined salt and pepper, and bring to a boil over high heat.
Method 2:
1. Add water to the pot, boil the diced beef, and add peanuts (note that the red color of Hu spicy soup comes from the red outer skin of peanut kernels, There are only a few peanuts in the soup sold on the street. I wonder where the color comes from. )
2. Cook until the peanut kernels are plump and if you want to eat crispy peanuts. Add shredded kelp, shredded bean tendon, and day lily segments, cook for another ten minutes, and add vermicelli (if you want to eat peanuts in the noodles, add shredded kelp, shredded bean tendon, and day lily segments later)
3. Before serving, add the auxiliary ingredients pepper, ginger powder, thirteen spices, salt, and starch, and stir well. Finally, order some MSG or chicken essence. Drizzle some sesame oil when drinking. The taste is delicious, spicy, salty, and fragrant, with endless aftertaste. (There are ready-made spicy soups in supermarkets, which saves trouble. If you want it spicier, you can add more pepper and ginger powder)
Dish Features< /p>
Smell: Smell the soup first to see if there is a strong and tangy aroma of broth. The soup base of Hu spicy soup is mostly made of beef soup.
Xiaoyao Town Hu spicy soup
There are also some examples of using pork.
Look: Observe whether the proportions of gluten, bean curd skin and other auxiliary ingredients in the bowl are appropriate, whether the soup is moderately thick, and whether the color of the chili oil is appropriate.
Eat: After adding a small amount of vinegar and finely ground sesame oil to the finished spicy soup, it can be eaten directly with fried dough sticks, fried cakes, steamed buns, meat boxes and other breakfasts. Chili peppers can be added to satisfy those who like spicy food. For those who don't like spicy food, you can choose the "two-mix" method of eating, that is, mix spicy spicy soup and tofu curd together and stir evenly.
Taste: How long can the aroma of meat and the spicy taste of pepper remain in your mouth after eating (more than ten minutes is considered a good taste).
Baidu selects the spicy spicy soup in Xinyang City for its unique taste, which is very different from the spicy spicy soup in northern Henan.
Ingredients:
Half fat and half 200G lean pork (two bowls for two people, the same below) 10-15g salt, 10g black pepper as above, according to personal taste, if it is heavy, you can add 300g more mung bean vermicelli, 150g rice noodles, 1-2 eggs, 5-10g brown sugar, soy sauce 5-10ML Wang Shouyi Thirteen Spice, appropriate amount, chopped chives, 5 large bone soup, appropriate amount, ginger powder
1. Cut the meat into thin strips, add salt, a small amount of Thirteen Spice, mix well, marinate for 10 minutes to taste, Add flour, eggs, and an appropriate amount of water. The flour and eggs will easily form lumps together. Knead them with your hands and mix well. Don't use too much water. Make sure that the meat and flour form a sticky lump.
2. Add water to the pot until it boils. Use your hands to form meat balls with a diameter of 3-5 cm and put them into the pot. When the gravy turns slightly transparent, take it out with a slotted spoon and put in the prepared meat balls. Cool in cold water and set aside
3. Pour the large bone soup prepared in advance into the pot. If it is fat, you can add a small amount of soup and water. If you like it light, you can also just use water. The vermicelli should be used half an hour in advance. When the boiling water swells, drain the water and put it into a pot to cook. Add black pepper powder, Sichuan pepper powder, brown sugar, ginger powder or ginger cubes and cook for 5 minutes. The vermicelli and soup will be a little sticky.
4. Pour in the crispy pork and cook for 10-20 minutes. Add a little soy sauce before putting it in the pot. General practice
First stew the sweet potato vermicelli and chopped fatty pork in an iron pot. At the same time, add peanut kernels, taro, yam, daylily, fungus, dried ginger, cinnamon, gluten soak, 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 (it is said that the authentic one also needs to add medicinal materials, the specific ingredients are not known. Know.) Hu spicy soup.
Especially Bianjing. Zhang Zeduan's "Along the River During the Qingming Festival" outlines the prosperity of the Song Dynasty in the decades before the fall of the Song Dynasty. There are many kinds of food with different flavors, which have evolved and been passed down to this day, and have become famous Kaifeng snacks. Therefore, speaking of origins, Hu spicy soup has an inseparable relationship with Bianliang City in Tokyo!
At that time, there was a young eunuch in the palace who had entered the palace since he was a child. Because he was good at figuring out the emperor's intentions and responding appropriately, he was deeply loved by Emperor Huizong of the Song Dynasty. When he was sixteen or seventeen years old, he became the emperor's personal assistant. eunuch. Emperor Huizong doted on the young eunuch and allowed him to go out to play in the palace and return home to visit his relatives. The little eunuch was from today's Nanyang area, so after leaving the palace, he headed west, and his first stop was the Songshan Shaolin Temple. As a popular figure in front of the emperor, the abbot of the temple treated him warmly and took extremely good care of him. When he saw that the young eunuch's face was flushed, his lips were thirsty and he had little food, he gave him a bowl of Shaolin Temple's "sobering up soup". After drinking it, the young eunuch felt refreshed and his symptoms were gone. He was very happy, so he drank several times in a row. On that day, before leaving, he asked the abbot for a recipe for "sobering up soup". The abbot gave the recipe to the young eunuch.
After returning home to visit relatives, the little eunuch continued his journey south and went to Wudang Mountain for some fun. The head of Wudang Mountain saw that the little eunuch ate a lot, urinated a lot, had foul-smelling stools, and was emaciated. , I prepared Wudang Mountain’s “digestion tea” for the little eunuch. After drinking it for a few days, the little eunuch’s bowel movements became normal and his body became plumper. When he took a look in the bronze mirror, his complexion became much fairer. The young eunuch was very grateful and asked for this recipe again.
Seeing that these two methods were quite effective, after the young eunuch returned to the palace, he thought of presenting it to Emperor Huizong to please the emperor. He invited eunuchs from the imperial kitchen and academicians from the imperial hospital to make a soup with good color, flavor and shape based on these two recipes. This soup not only reduces the bitterness of tea, but also removes the spiciness of the soup, and can sober up alcohol, refresh the mind, whet the appetite and strengthen the spleen. I gave it to all the concubines, and everyone said it was good; I gave it to Emperor Huizong, and the romantic emperor was even more energetic and overjoyed.
Emperor Huizong asked the little eunuch what the soup was. The little eunuch had an idea and called it "the soup that prolongs life and lengthens life." Emperor Huizong was so happy that he gave the little eunuch the national surname (that is, Zhao), and the emperor named this soup as "Zhao's Longevity and Longevity Decoction". It is said that this soup can protect you from the cold in winter and relieve the heat in summer. Emperor Huizong once ordered it to be used in the military camp. After the soldiers took it, they were resistant to all evils and all kinds of diseases. It immediately gained a reputation and became a good prescription in the army.
Later, coincident with the "Jingkang Disaster", the Jin soldiers broke through Kaifeng City and kidnapped Emperors Huizong and Qinzong. During the chaos, the young eunuch escaped from the cage and fled southward with the fleeing crowd. The young eunuch had lived in the palace for a long time, and his body was weak. In addition, he was in prison and the country was in trouble. The journey was windy and cold, and he was frightened. He didn't go far before he became seriously ill. By the time he escaped to the dock of Xiaoyao Town, it was already dark. , he could no longer hold on and passed out in front of a tea stove on the dock. The next morning, old man Wang, who sold tea, found a man lying in front of the stove and quickly dragged him into the house for treatment. After a hot meal and soup, the young eunuch's condition improved a lot. Old man Wang took in the young eunuch and betrothed his daughter to the young eunuch as his wife (expressing doubt). In order to make a living, the young eunuch turned the tea stall into a breakfast stall. He modified the "longevity and longevity soup" (people in the palace liked soup for nourishment, and the common people needed porridge to supplement their food) and sold it to merchants from all over the world. Later, the young eunuch removed the medicine in the soup and added fried black sesame seeds, peanut kernels, etc. to make a sweet soup. This became the oil tea that became popular in Xiaoyao locality.
One day, a northern merchant brought a bottle of pepper to eat the young eunuch's meat porridge. Old man Wang accidentally knocked over the pepper bottle that the customer had placed beside the porridge bucket, and the eunuch was deprived of his food. The eunuch accidentally stirred the pepper into the pot. After the guests ate it, they felt refreshed both physically and mentally. Hu spicy soup was born in an accidental "collision". The northern merchant asked the young eunuch what kind of soup this was (what kind of porridge it should be). The young eunuch smelled the fragrant aroma of the soup, scooped it out and tasted it. It was spicy and mellow, with the spiciness of dried ginger and galangal, and The spiciness of pepper and pepper, as well as the spiciness of cinnamon, kaempferol, etc., combined, fully mobilized the taste organs and made it feel very different, so the little eunuch called it "Hu spicy soup" ".
The so-called Hu spicy soup does not mean that pepper and chili are put in the soup. In fact, the authentic Hu spicy soup only uses pepper without chili. The meaning of Hu spicy soup is "casually spicy". The kind of spiciness that is added together. Other explanations are either superficial or meaningless. After several years of folk processing and development, a Hu spicy soup that is suitable for northerners' tastes, has a mellow spiciness and a fragrant soup was born in Xiaoyao Town. Hu spicy soup is not only delicious and delicious, but also has medicinal value for disease prevention and fitness. It is also economical and affordable, and can be consumed and enjoyed by people regardless of wealth or poverty, so it is generally welcomed by consumers.
At that time, in order to please the emperor, Yan Song, the elder of the palace, got a pair of life-prolonging condiments from a Taoist priest and presented them to the emperor to make soup and drink it.
The soup was so delicious that Long Yan was so happy that he named it Yu Tang. After the fall of the Ming Dynasty, the imperial cook Zhao Ji took this medicine and fled to Xiaoyao Town (now Xiaoyao Town, Xihua County, Zhoukou City). He received the favor of the Xiaoyao Hu family and taught this recipe to the Hu family. Therefore, the soup is spicy and delicious, and it was run by the Hu family. Later, it was gradually spread by the local people as "Xiaoyao Town Hu Spicy Soup".
Henan diced pork and spicy soup
Ingredients (make 30 bowls) 1.6 kilograms of cooked mutton, 10 kilograms of fresh mutton soup, 1.5 kilograms of flour, 500 grams of vermicelli (or vermicelli), kelp 100g, 150g fried tofu, 250g spinach, 15g pepper, 8g allspice, 20g fresh ginger, 10g salt, 500g balsamic vinegar, 150g sesame oil.
The process is divided into three processes: raw material processing, gluten washing, and soup making.
(1) Raw material processing. Cut the cooked mutton into small dices (you can also slice it); soak the vermicelli until soft and cut into shreds; swell the kelp, wash and cut into shreds, cook it in boiling water to remove the mucus, and then soak it in water; cut the fried tofu into shreds ; Remove the yellow leaves from spinach, trim the roots, wash and cut into sections about 2 cm long; wash and cut fresh ginger into rice grains.
(2) Wash gluten. Put the flour into a basin, use about 1 kg of water to make a soft dough, dip your hands in water and knead the dough vigorously; let it sit for a few minutes, knead vigorously again, then add water and gently press and knead until the dough becomes thick. Replace with clean water and wash again. Repeat this several times until all the flour juice in the dough is washed out, then gather the gluten together with your hands, take it out, and soak it in a basin of clean water.
(3) Make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, shredded kelp, fried tofu and salt in order, bring to a boil over high heat, then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake it into large thin slices with your hands, and slowly rinse it into gluten spikes in a basin (use a rolling pin to break up the large pieces of gluten). After the pot is boiling, stir the gluten-precipitated noodles (drain the water above) into a thin paste, slowly put it into the pot, stir it with a rolling pin while stirring, until it is evenly thin and thick, add five-spice powder , pepper, stir well, then add spinach, and serve after the soup boils. Pour in balsamic vinegar and sesame oil when eating. Hu spicy soup
The origin of Hu spicy soup can be traced back to the late Northern Song Dynasty. At that time, the emperor Huizong of the Song Dynasty was elegant and romantic. He was not good at military affairs, but he was good at playing music, chess, calligraphy, painting, eating, drinking and having fun. It is said that what is good at the top must be bad at the bottom, so the trend of extravagance and extravagance spreads from top to bottom, all over the middle school. Legend has it that it was inspired by Henan Hu spicy soup and began to improve it from the traditional Hui stew. In places where Han people gather, If you want to be in the catering industry and stand out, you can only work hard on seasonings, so you abandon the sour taste and use the salty taste that Northwest people are more comfortable with to set off the aroma of mutton soup and beef soup. Boiled beef and mutton is a traditional item of the Hui people. It goes without saying that the rich seasonings and the control of the heat are required. Reduce the amount of heavy-flavored pepper to better highlight the taste of meat and vegetables), and use the beef meatballs that are more commonly used by Hui people (minced beef, mixed with noodles, and boiled in water), which has a more texture and reality. Add more auxiliary ingredients, add cabbage, potato chunks, carrot chunks, fungus, day lily, yuba, winter melon, etc. The time order of adding the auxiliary ingredients is also different. Make sure that each dish is soft and hard, and looks good and a bit crystal clear. Feel.
When it was ready, the big pot and the stove were placed at the door. The master stirred the pot with a spoon and put his hand on his hips and started shouting: Meatballs~Spicy Soup~Go forward and ask for a bowl of spicy soup (required). It has a lot of meatballs), pour sesame oil on it, cover it with oil and spicy seeds, and then take a tutu bun. This tutu bun is a common pasta for the Hui people. A bun is probably 20cm in diameter and more than 1cm thick. It is really solid. Break it open and soak it in the soup. It is much rougher than the mutton steamed bun. If you break it off with your thumb, the first section will be about the same size. It depends on personal preference. After eating a bowl of it on a cold day, I just feel a heat flow from my chest and abdomen to the end of the pores of my skin. I sweat freely, and a sense of the heroic spirit of the Northwest people begins to spread from my chest. Kaifeng Vegetarian Hot and Spicy Soup is light in color and does not contain beef or mutton soup ingredients. It mainly uses vegetarian ingredients. The ratio of raw materials and spices is strict, and the ingredients are processed carefully. The taste is pure and mellow. Because of the light color, there is no risk of adding coloring when eating.
Ingredients
Soup: refined wheat flour, slightly gravy, mixed with water;
Vermicelli: thick sweet potato gravy vermicelli segments;
Kelp: Take a thickness of about 1 mm and cut it into thin pieces, as thin as a hair; usually dark-colored kelp is used;
Gluten: use refined wheat flour and wash it into a spike shape;
Tofu skin: Cut the thin tofu skin into thin pieces, with a width of less than 2 mm;
Green vegetables: take spinach or small green cabbage leaves, remove the stems, and garnish the whole soup;
Pepper: take white peppercorns to make Grind it into powder and put it into the soup when making soup;
Other ingredients: including some health-preserving and flavor-enhancing herbs;
The special ingredients are thick and fine (vermicelli, tofu shreds, kelp shreds), and the colors are also Deep or shallow (white soup, white pepper, black kelp shreds, green vegetable leaves); add red vinegar or mature vinegar when eating, the entrance is smooth, the taste is light and mellow, and there is a refreshing feeling after eating. It is the first choice for vegetarian and healthy spicy soup. Ingredients: The ingredients are somewhat similar to Henan spicy soup, maybe it is an improvement on this basis. In addition to cabbage, potato cubes, carrot cubes and other necessary ingredients, beef meatballs replace the diced meat in the Henan Spicy Soup, and you need to pour sesame oil on it before eating.
Method: To make spicy soup, you first need a large iron pot of 0.8-1 meter.
When the water is boiled, add the beef balls that have been kneaded by hand and are as smooth as a penny (there are very few mutton, probably due to cost), then add seasonal vegetables: potatoes, carrots (cut into pieces with a hob), Cabbage, long cowpea (inch section), zucchini, etc. Then add a certain amount of seasonings: salt, five-spice powder, pepper, Sichuan pepper powder and each family’s secret recipe that is not known to outsiders (it seems to include butter), and add an appropriate amount of starch or flour (again due to cost reasons) Stir continuously with a wooden spatula until it becomes a paste, add MSG and cook until cooked. When eating, you can add chili pepper according to your personal preference (it is made by pouring boiling oil into chili noodles, also called oily chili pepper, and the taste of each family is different).
In a pot, add chili shreds, peanuts and water and cook until the water boils and the peanuts are ripe. Use your hands to squeeze the meat filling into meatballs and put them into the pot (you can also use a spoon to make meatballs, but not It tastes good when squeezed by hand), add day lily, the meatballs will be cooked in about 8-10 minutes, add round vermicelli, and fungus. Make a bowl of starch sauce, add a large amount of ground Sichuan peppercorns, white pepper, and a small amount of five-spice powder. You can add this bowl of sauce when the vermicelli is cooked. When the soup in the pot is thick, you can beat egg yolks into it or add crumbled soft tofu. This soup is very comfortable to drink in winter. You can also have different soup bases, such as pork bones, beef bones, and sheep bones, and you can also add traditional Chinese medicine such as wolfberry. The meatballs in the spicy meatball paste soup are very small, not as big as Sixi meatballs, and not as big as the meatball soup. They are only as big as a little finger, but they must be made of beef. Big meat is not good, so the meatballs made by Han people are Spicy soup won't do. No matter what kind of spicy meatball soup you make, sprinkle some pepper and sesame oil on it at the end. If you break the buns into pieces and soak them in the soup, it will be even more authentic! It's fragrant and spicy and absolutely delicious. Spicy soup is not a common soup you drink after a meal, but a mushy snack similar to Beijing's fried liver and camellia. Use beef or mutton (Chinese people can use other meat) to make meat fillings, add cooking wine, minced Sichuan peppercorns, minced ginger, sesame oil, monosodium glutamate, salt, an egg, a little flour (do not add too much), mix well, and soak for half an hour or 10 minute. Soak the fungus and day lily, wash and tear into small pieces and strips. Nanyang Hu spicy soup draws on the advantages of Hu spicy soup from various places and combines it with the taste of Nanyang people to form Nanyang's local characteristics. Nanyang Hu spicy soup also uses beef (mutton) broth to enhance the umami flavor and pepper to enhance the spiciness. The first sip of Nanyang Hu Spicy Soup was bland. The second sip, the fragrance and slight numbness slowly came in. After three or four sips, the spicy and delicious flavor came out. After drinking one bowl, it was spicy and delicious. , endless aftertaste, I really want to have another bowl. Nanyang spicy soup is simpler and brighter in the selection of raw materials: cooked mutton (or beef) and gluten are required as usual, and thousands of sheets of tofu are discarded and replaced with day lily and fungus. Nanyang Hu spicy soup is thick and light, spicy and fragrant. It is also the best spicy soup.
Nanyang beef spicy soup process (one bucket (30 bowls) as an example):
Turn on the fan, add water, add beef stock, add peanuts, butter, etc.;< /p>
When the water boils, add secret Chinese medicine;
When the water boils, add the flour and gravy water;
When the water boils, add the gluten skin;
Boil water, add cooked beef;
Boil water, add day lily, MSG, chicken essence, salt, seal the fire,
Leave it for 30 minutes before taking it out of the pot, add a handful of vermicelli , a lot of chopped white onion. Zhu Mazi stewed meat and spicy soup was historically called Zhujia spicy soup. Zhu Mazi's name is Zhu Jinzhang, a native of Huaiyang City. His ancestors started to operate Hu spicy soup on the west side of Cross Street in the north of the city since the Song Dynasty. It is said that Zhu Yuanzhang, the Hongwu Emperor of the Ming Dynasty, passed through Huaiyang when he started his business. He had not eaten for several days and was sleepy and exhausted. He lay down at the North Cross Street. He was rescued by an old man named Zhu who offered him a bowl of spicy soup. Zhu Yuanzhang immediately drank it. After waking up, he drank three bowls in a row, saying it was a good soup, a good soup! After Zhu Yuanzhang ascended the throne, he summoned the old man surnamed Zhu to the imperial dining room of the palace to specialize in soup meals. Since then, the Zhu family's spicy soup has become famous, and the Zhu family has been operating this business to this day. After Zhu Mazi took over the soup-making technology from his father during the Republic of China, he created the stewed meat and spicy soup after some painstaking efforts, so it was called Zhu Mazi stewed meat and spicy soup.
The characteristics of Zhu Mazi stewed meat and spicy soup are uniform thickness, moderate salty and sweet, meat as rotten as mud, sour and spicy, delicious and full of fragrance. There is a saying that if you drink Hu spicy soup in the morning, your hiccups will still have a lingering fragrance in the evening. Foreign guests who come to Huai, and compatriots from Huaiyang from Hong Kong, Macao, and Taiwan who return to Huai to visit relatives all talk about it because they can drink Zhu Mazi Hu spicy soup. Zhumadian Hu spicy soup is a food dish with a long history, rich nutrition and a certain degree of popularity across the country. It first appeared in Runing Prefecture (including Runan County, Zhumadian City) and has a history of more than 1,000 years according to historical records. As a popular snack among the people, Hu spicy soup has a unique flavor, delicious taste and long aftertaste. The main raw materials are: diced beef (or mutton, chicken), diced gluten, day lily, dried tofu, shredded kelp, shredded fungus, vermicelli, and peanuts. Zhumadian's spicy spicy soup has excellent color, aroma and taste. It is a famous snack in Tianzhong with local characteristics.
At the 2002 CCTV Spring Festival Gala, when "Zhumadian spicy soup" was sung by the famous military singer Wang Hongwei, the people of Zhumadian were very excited and proud. "Hu spicy soup" has become a business card, spreading all over the country. Spicy soup is a unique and economical snack in Yun County.
The spicy soup uses exquisite ingredients and complete seasonings. Mainly include: vermicelli (local sweet potato flour), gluten, yam, yellow flower, fungus, shredded kelp, diced beef, etc. The condiments include: pepper, cloves, cinnamon, strawberry, fennel, chili powder, etc., mix and crush and set aside.
The method of making spicy soup is: first cook the main ingredients, then use sugar sauce to add color, and use gluten-washing water to make it yellow, add it to a large pot and cook for about 30 minutes. The prepared spicy soup is pink and bright, warm, fragrant, delicious, slightly spicy and long-lasting.
Eating spicy soup with sesame pancakes (or fried dough sticks) is Yunxian people’s favorite breakfast in winter. It is delicious, nutritious and easy to digest. It is also the best nutritional supplement food for patients. Dongming Hu spicy soup is a famous local dish in Heze and can be found everywhere in urban and rural market towns. It has a history of more than 200 years. It was first created by a family named Hu in Zhao Street in the county.
The preparation method is: wash the noodles into gluten pieces, wait until the water boils to 80℃, put the gluten pieces into the pot and stir them into spikes, then add vermicelli, kelp shreds, and sprinkle with pepper Boil the noodles and serve, put them into a bowl, add sesame oil and vinegar, which are fragrant, sour and spicy.