Hu spicy soup

Spicy is the main feature of Hu spicy soup, but that kind of spicy is not as spicy as eating Chongqing hot pot, but spicy in your mouth and beautiful in your heart. There are many "contents" in Chili soup. The most common products are gluten, kelp, vermicelli, thousand pieces of silk, peanuts, coriander, Jiang Mo, pickled mustard tuber and pepper. According to the different festivals and regions, there will also be beef (sheep) meat, soybeans, fungus, day lily, spinach, radish strips, chopped green onion and so on. The method is very complicated. First, mix the flour with light salt water, knead it into dough, and then constantly add water to "wash" the gluten. After the water is boiled, the gluten is tender. When the gluten is cooked, pour the water for washing the gluten, that is, the thin starch paste, into the pot, simmer until the soup is thick, then add other ingredients and bring to a boil. After Hu spicy soup is put into a bowl, add mustard tuber, sesame oil, balsamic vinegar, etc., and it tastes sticky and delicious.

Huimian Noodles

As the capital of Henan Province, of course, the cuisine in Zhengzhou is mainly "Henan cuisine", but the most impressive thing to Zhengzhou is pasta. There are mainly Huimian Noodles, Lamian Noodles, Zhajiang Noodles, noodles with noodles, etc. The most distinctive one is Huimian Noodles: a kind of pasta similar to lasagna, with high-quality and high-gluten flour as raw material, supplemented by broth and various side dishes. The soup has good gluten and high nutrition. Huimian Noodles is classified by soup: mutton Huimian Noodles, beef Huimian Noodles, three fresh Huimian Noodles and five fresh Huimian Noodles. Huimian Noodles is divided into noodles in soup and noodles in fish. Noodles are made of high-quality refined white flour, mixed with appropriate amount of saline-alkali warm water to make dough softer than jiaozi noodles, repeatedly kneaded, and then rolled into dough pieces two fingers wide and twenty centimeters long. The soup is cooked with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours, and the soup is white and bright, just like milk. Accessories are kelp silk, bean curd silk, vermicelli, coriander, quail eggs, sea cucumber, squid, etc. When serving, small dishes such as coriander, Chili oil, sugar and garlic are taken out, so that the soup is gluten and its taste is fresher.