Hu spicy soup, also known as spicy soup, is a common soup in breakfast in northern China.

Commonly found in breakfast stalls on the street, it is characterized by being slightly spicy, rich in nutrients, and tasty, and is very suitable for eating with other breakfast meals.

Homemade spicy spicy soup is available in many places, and each place has different tastes and seasonings.

But no matter where you are, everyone who has drunk it will find it delicious.

Especially for children like me, who grew up drinking spicy soup, I really miss the delicious food of my hometown.

Fortunately, I know how to make it. Although it is somewhat similar, it is extremely delicious when you drink it.

The raw materials at home are not very sufficient, nor are they very authentic. Haha, let’s pay attention to them: kelp, raw peanuts, fried tofu puffs, vermicelli, and ham sausage.

First cut the kelp into strips and wash the peanuts.

Put it into boiling water, simmer over low heat for an hour, add some vinegar, and the kelp will become more cooked.

At this time, add the most important seasonings of Hu spicy soup, chili powder and black pepper.

The pepper must be added in sufficient quantity so that the flavor can come out. You can taste it while adding it.

When the kelp and peanuts are soft, add the fried tofu soak. In fact, this is added according to personal taste. You can put some minced beef or tofu skin, add some salt to taste, and cook for a while.

minutes, then add the vermicelli, cook until the vermicelli breaks into pieces when pinched, and finally add the sliced ??ham.

The last and most important thing is to thicken the gravy, add some chicken powder, and then thicken it with water starch. Over low heat, pour in the water starch and stir gently until it reaches the right consistency!

This scent is truly unique and delicious!

!

In fact, the recipe is very simple and the ingredients are also very simple. If you like to drink it, try it and enjoy the delicious food of your hometown without leaving home!

How to make Henan Spicy Soup: First, put sweet potato vermicelli and chopped fatty pork into an iron pot and stew. At the same time, add peanuts, 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.) The preparation method of Henan spicy soup with diced pork paste is as follows [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), 100 grams of kelp, fried

150g tofu, 250g spinach, 15g pepper, 8g allspice, 20g fresh ginger, 10g salt, 500g balsamic vinegar, 150g sesame oil.

[Technology] It 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 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 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 becomes evenly thin and thick, add the five-spice powder

, pepper, stir well, then add spinach, and serve after the soup boils.

Pour in balsamic vinegar and sesame oil when eating.

How to make Shaanxi Muslim Meatballs and Hu Spicy Soup Ingredients: The ingredients are somewhat similar to Henan Hu 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. Before eating, you need to pour sesame oil, cover with oil and spicy seeds, and then get a tutu bun. This tutu is a common pasta for the Hui people.

, a noodle cake may have a diameter of 20cm and a thickness of more than 1cm, which is really solid.

Break it open and soak it in the soup. It is much rougher than the mutton steamed buns. If you break it off with your thumb, the first section will be about the same size. It depends on personal preference.

.

.

.

.

.

.

.

Method 1 of spicy meatball soup. 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 peppercorns 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.