Henan Hu spicy soup Hu spicy soup was rated as one of the top ten traditional Henan dishes by the Henan Provincial Department of Commerce in 2007.
It is a famous traditional flavor in Henan. The degree to which Henan people are obsessed with hot and spicy soup can be described as endless. It can be said that wherever Henan people live together, there is hot and spicy soup.
Chinese name: Henan Hu spicy soup, also known as spicy soup. Popular area: Henan category. Traditional breakfast. In Henan Hu spicy soup, there are two types: mutton Hu spicy soup and beef Hu spicy soup. From a regional point of view, there is Hu spicy soup in Xiaoyao Town, Xihua County, Zhoukou.
Soup and Luohe Beiwudu Hu Spicy Soup, Xiaoyao Town Hu Spicy Soup has a strong pepper spiciness and the soup is thicker, Beiwudu Hu Spicy Soup has a slightly less peppery spiciness and the soup is not that thick, but both have the same characteristics
The soup is fragrant, thick, spicy and sour.
Preparation materials Main ingredients: Cooked mutton 1. 6 kg flour 1 5 kg auxiliary vermicelli 500 grams kelp 100 grams fried tofu 150 grams spinach 250 grams seasoning five-spice powder 8 grams fresh ginger 20 grams salt 10 grams balsamic vinegar 500 grams sesame oil 150 grams flavor
How to make delicious Hu Spicy Soup. How to make Henan Hu Spicy Soup. How to make Hu Spicy Soup: 1. Stew the soup: Soak the sheep (beef) meat and sheep (beef) bones in clean water for 1 hour, then put the water in a pot and heat it until it boils.
Remove the meat and bones, pour the blood water soaked in the meat and bones into the pot, stir well, heat over low heat until the foam in the soup completely floats on the surface of the soup, remove the foam, continue to put the meat and bones into the soup, and add star anise
, pepper, cinnamon, angelica, and dried tangerine peel, simmer over medium heat for 2 hours. Remove the meat, bones, and spice packets, and cut the meat into small pieces (pieces).
2. Wash gluten.
Put the flour into a basin, use about 1kg 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 take out the gluten together with your hands, and soak it in a basin of clean water; 3. Prepare materials: Soak kelp and daylily until soft, wash, and kelp.
Shred the day lily and remove old roots; wash the peanuts; soak the vermicelli until soft, wash and cut into 10cm strips; cook the gluten in water, remove and cut into small pieces.
4. 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.
Food Tips: Hot and spicy soup is most delicious when paired with fried dough sticks, steamed buns, pies and pan-fried buns. Shijiu is served with homemade fried steamed buns.