Common practice

Hu-spicy soup, which is prepared by a variety of natural Chinese herbal medicines in proportion, with pepper and pepper added and bone soup as the base material, is characterized by rich soup flavor, beautiful soup color, sticky soup, spicy and delicious, and is very suitable for other breakfast meals. It has developed into one of the snacks that are loved and known by neighboring provinces such as Henan and Shaanxi. It is a special soup food in China and Henan, which is loved by everyone and often used as breakfast. Its characteristics are spicy, delicious, nutritious and appetizing, and it is suitable for matching with fried dough sticks, steamed stuffed buns, scallion cakes, pot helmets, thousand-layer cakes and other pastries.

method 1

raw materials: 4g of Hu spicy soup, 2g of pepper, 1g of hot pepper, 4g of cooked sheep (beef), 3kg of sheep bone soup, 1.5kg of gluten, 3g of flour, 1g of vermicelli and rice noodles.

seasoning: onion, ginger, refined salt, vinegar, monosodium glutamate, soy sauce, sesame oil, etc.

Steps:

1. Put a proper amount of water into the pot, add broth, add Hu spicy soup, pepper, pepper, etc., and bring to a boil over high fire;

2. After the water in the pot is boiled, add mutton and gluten. When mutton and gluten are cooked, pour a proper amount of gluten water into the pot, cook until the soup becomes thick, add vermicelli, onion, refined salt, monosodium glutamate and soy sauce, and simmer for 5 minutes.

3. Bring the soup out of the pot, and add appropriate amount of sesame oil and vinegar according to personal taste.

Method 2

Ingredients: 5g pork tenderloin, 5g fungus and 5g crispy meat.

Accessories: appropriate amount of chicken oil, appropriate amount of hot soup powder, appropriate amount of rice vinegar, appropriate amount of chives, appropriate amount of sesame oil and 2g of kelp.

Steps:

1. Soak Kamikiri filaments with auricularia auricula, shred lean pork and shred kelp;

2. Cut the crispy meat into small pieces for later use;

3. Shred onion and ginger;

4. Drain the pot and add a spoonful of chicken oil;

5. Add shredded onion and ginger to the pot and bring to a boil;

6. Add shredded lean meat, shredded auricularia, crispy meat and shredded kelp;

7. Prepare a packet of hot soup powder;

8. Take a bowl and mix the pepper evenly with a little water;

9. Pour the prepared pepper paste into the pot and bring to a boil;

1. Add a spoonful of soy sauce, sesame oil and rice vinegar to taste and serve.

diced pork and spicy soup

Ingredients: (3 bowls) 1.6kg of cooked mutton, 1kg of mutton soup, 1.5kg of flour, 5g of vermicelli (or vermicelli), 1g of kelp, 15g of fried tofu, 25g of spinach, 15g of pepper, 8g of spiced powder, 2g of fresh ginger and 1 grams of salt.

step: it is divided into three processes: raw material processing, gluten washing and soup making.

1. raw material processing. Cooked mutton is cut into dice or sliced; Soak the vermicelli until soft, and then cut it into shreds; After kelp swells, it is washed and shredded, cooked in boiling water to remove mucus, and then soaked in clear water; Deep-fried tofu is shredded; Remove yellow leaves from spinach, cut roots, wash and cut into sections about 2 cm long; Wash fresh ginger and cut or chop it into rice grains.

2. Wash gluten. Put the flour into a basin, mix it into soft dough with about 1 kg of clear water, and rub the dough with your hands dipped in water; Bake for a few minutes, then rub it hard, then gently knead it with clear water, and then wash it with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed out, and then the gluten is taken out by hand and soaked in a clear water basin.

3. Make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, add shredded vermicelli, kelp, fried bean curd and salt in turn, bring to a boil with high fire, and then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake your hands into large slices, and slowly rinse them into gluten ears in the basin (the large pieces of gluten are scattered with a rolling pin). After boiling in the pot, stir the gluten-washed flour paste (drain the clear water from it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking it, until it is thin and even, add the spiced powder and pepper, stir well, then sprinkle with spinach, and serve after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.