How to make Hu spicy soup 1,

Ingredients

50 grams of pork tenderloin

50 grams of fungus

20 grams of pepper

An appropriate amount of spicy soup noodle packets

An appropriate amount of chives

A little sesame oil

Method

1. Soak the fungus and cut it into thin strips along with the pork, kelp, green onion and ginger

2. Pour water into the pot and add the shredded green onion and ginger and bring to a boil, then add shredded lean pork, shredded fungus and shredded kelp< /p>

3. Take a bowl, mix the pepper with a little water, pour it into the pot and mix well

4. Add one spoonful of soy sauce, one spoonful of sesame oil, and one spoonful of rice vinegar to taste and enjoy.

How to make spicy spicy soup 2,

Ingredients

Amount for 3-4 people:

80g cooked beef tendon (preferably Whole piece of veal tendon marinated in various spices)

1/3 small bowl of flour is about 80g, 1 small handful of sweet potato vermicelli is about 80g

20-30 peanuts (raw (preferably red-skinned peanuts)

8-10 dried day lilies, 4-5 dried fungus, 2 dried chili peppers

1 small segment of green onion, about 15g (Slice diagonally)

2 teaspoons each of oil and soy sauce 10ml

1/2 teaspoon each of salt and chicken essence 3g

1 tablespoon white pepper 15g, sesame oil 1 teaspoon 5ml

2 teaspoons 10ml rice vinegar or balsamic vinegar, 2000ml water

Method

1. Soak sweet potato vermicelli, dried day lily and dried fungus in warm water respectively. 30 minutes, wash with running water. Then cut the day lily into 3cm long segments, cut the fungus into 2mm wide thin strips, and cut the cooked beef into thin slices with a cross-section of about 2cm square.

2. Mix the flour with a little water to form a dough (soft and hard like dumpling noodles), let it rest in a cool place for 30 minutes, and then soak it in 500ml of water for 10 minutes (the entire dough is soaked in water).

3. Heat the oil in the wok over medium heat, sauté the dried chili peppers and green onion slices until fragrant, add the beef slices and stir-fry for a while, add 1500ml of water and bring to a boil over high heat, then add the peanuts and reduce to low heat. cook. It takes about 25 minutes to cook.

4. Repeatedly wash the soaked dough and the water in which it was soaked. When the volume of the dough shrinks to 1/2 of its original size and the color becomes darker, the gluten is ready. The amount of water used for washing gluten should not be added or reduced during the process, and should be reserved for later use.

5. Divide the washed gluten balls into small pieces about the size of your little finger, and add them one by one to the soup with beef and peanuts. After boiling and stirring, add soaked sweet potato vermicelli, chopped day lily and shredded fungus. Cook for about 10 minutes.

6. Turn up the heat and bring the entire pot of soup to a boil. Pour in the remaining pasta water from washing the gluten and stir evenly clockwise with chopsticks. When it boils again, add soy sauce, chicken essence and white pepper. Continue cooking for 3 minutes, then pour it into a soup basin and pour rice vinegar (or balsamic vinegar) and sesame sesame oil.

Tips

1. Because there is salt in braised beef shank and soy sauce, taste it before serving and then add salt according to personal taste.

2. Vinegar is poured on the surface of the soup with sesame oil after the spicy soup is served in a bowl, and cannot be added during the cooking and heating process.

3. The amount of water added to the Hu spicy soup is completed in two steps: the water used to boil the peanuts, and the gluten soup added later. So there is no need to add enough water at one time.

Method three, spicy soup

Materials

Spicy soup seasoning, cabbage, carrots, potatoes, chili powder, oil

Method

1. After the oil pan is boiled, turn off the heat and add an appropriate amount of chili powder and saute until fragrant.

2. Then add potatoes, carrot cubes, and cabbage and stir-fry together.

3. Then add the soup and bring to a boil over high heat until the potatoes and carrots are cooked.

4. Finally add cabbage leaves, dilute the spicy soup seasoning with water and sprinkle evenly, stir evenly and serve.

Tips

1. The food I eat in Xi’an contains kohlrabi. Because I have ready-made cabbage at home, I am too lazy to go to the supermarket to buy kohlrabi, so I use cabbage instead~ 2. Because I was worried that the seasoning was not spicy enough, I added some hot pepper and fried it in oil first before adding other ingredients~ 3. If you don’t like it too spicy, you don’t need to add chili powder~