Formula: 3 kg of star anise, 3 kg of fennel, 4.5 kg of Dahongpao Zanthoxylum bungeanum, 0.5 kg of cinnamon 1 kg, 0.5 kg of galangal, 2 kg of dried ginger, 0.8 kg of Amomum tsaoko (winter 1 kg), 0.7 kg of jade fruit (winter 0.8 kg), 0.4 kg of white button (summer 0.5 kg), and 0.5 kg of white button.
Another formula is to increase the white pepper to 4-6 kg without adding black pepper.
Every 100 bowl; 3 tablespoons of 20 yuan beef, red pepper noodles, 1 kg sheep oil, 4-5 kg flour, 0.4-0.6 kg star anise, 0.5 kg salt, 0.5 kg monosodium glutamate, 0.5 kg day lily, 5 kg gluten and 0.5 kg auricularia auricula vermicelli 1-65438. For two days, change 2 kg of sheep bones and 1 kg of sheep oil every day. If the powder is not boiled in cold water, it should not be too thin. At this time, mix it with bone soup and powder slurry, and stir it in a separate basin to warm the powder slurry slightly. The purpose is to make the starch paste and bone soup blend evenly, so that the starch paste can be processed into a semi-cooked state in advance. (If the powder is not warm, immediately pour it into the pot), and the fungus tofu will be cooked.
Vegetable soup 1.5 kg sells beef with pepper and bean paste in boiling oil.
Production method: bone, beef, soup, add fungus, day lily, later add salt, star anise and flour, add gluten, sprinkle into pieces and vermicelli, then add Chili noodles, monosodium glutamate and sunset yellow, and add shallots.
4.5 kg of Zanthoxylum bungeanum, 3 kg of star anise, 3 kg of fennel, 2 kg of dried ginger, 2 kg of black pepper, 1 kg of white pepper 1 kg, 1 kg of cinnamon 1 kg, 0.8 kg of Amomum tsaoko (in winter 1 kg), 0.8 kg of clove, 0.7 kg of Yuguo (in winter) and 0.7 kg of clove.
In addition; The ratio of pepper is: two parts of black pepper and one part of white pepper.
Note: I think it's best to add half of cinnamon, tsaoko and nutmeg.
Henan hot soup practice:
Stew sweet potato vermicelli and chopped fat beef in an iron pot, and add peanuts, taro, yam, Flammulina velutipes, auricularia auricula, dried ginger, cinnamon, gluten foam, etc. When cooked, add a proper amount of refined powder and pay attention to stirring. Then add seasoning, pepper, fennel, refined salt and soy sauce, and add a little sugar to make a pot of Hu spicy soup with good color and fragrance (it is said that authentic herbs are added, and the specific ingredients are unknown). )
The preparation method of Henan diced meat paste soup is as follows:
Raw materials (30 bowls): cooked mutton1.6kg, mutton soup10kg, flour1.5kg, 500g of vermicelli (or vermicelli), kelp100g, fried tofu150g, etc.
Technology: it is divided into three processes: raw material treatment, gluten washing and soup making.
1, raw material treatment: the cooked mutton is diced (or sliced); Soak vermicelli until soft, and then cut into shreds; After kelp swells, it is washed and shredded, boiled in boiling water to remove mucus, and then soaked in clear water; Fried tofu and shredded; Remove the yellow leaves from spinach, cut off the roots, wash and cut into sections about 2 cm long; Wash ginger and cut into rice grains.
2. Wash the gluten: put the flour into a basin, use about 1 kg water to form a soft dough, and knead the dough with hands dipped in water; Bake for a few minutes, then rub vigorously, then gently rub with clear water, and then wash with clear water when the surface water is thick. Repeat several times until all the flour juice in the dough is washed away, then take out the gluten by hand and soak it in a clear water basin.
3. Soup making: add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried tofu and salt in turn, boil with high fire, and then add some cold water to make the soup pot slightly boil. Pick up the gluten, shake it into large pieces, and slowly rinse it into gluten ears in the basin (the large pieces of gluten are scattered with a rolling pin). After boiling in the pot, stir the washed gluten batter (drain the clear water from it) into a thin paste, slowly hook it into the pot, and stir it with a rolling pin until it becomes thin and uniform. Add the five-spice 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.
Making method of Shaanxi Muslim meatball soup;
Shaanxi Hu Spicy Soup Practice Ingredients: The materials used are somewhat similar to Henan Hu Spicy Soup, perhaps it is improved on this basis. In addition to the necessary materials such as Chinese cabbage, potato pieces and carrot pieces, beef balls have replaced diced meat in Henan Hu spicy soup. Before eating, you should pour sesame oil, cover it with chili pepper, and then take a Tuotuo steamed bread, which is a common noodle for Hui people. I'm afraid a cake is 20 cm in diameter and over 1 cm in thickness. It's really strong. Breaking into the soup, it is much rougher than mutton bread in soup, and the size of the thumb is similar, depending on personal preference.
How to paste hot soup with meatballs 1;
First of all, you should have a large iron pot with a size of 0.8- 1 m to make mala Tang. After boiling water to 90% heat, add smooth beef balls kneaded by hand in advance (mutton is rare, probably because of the cost), and then add seasonal vegetables: potatoes, carrots (all cut into hob pieces), cabbage, cowpea (inches), zucchini, etc. Then add a certain amount of spices: salt, spiced powder, pepper, pepper powder and various secret recipes that are not known to outsiders (as if there is butter, etc.). ), add a proper amount of starch or flour (or for cost reasons) and stir with a wooden shovel until it becomes paste, add monosodium glutamate and cook it. When eating, you can add chili according to your personal preference (it is made by boiling chili noodles with oil, also called oil chili pepper, with different tastes). Hu spicy soup is not an ordinary soup to drink after meals, but a mushy snack similar to fried liver and oil tea in Beijing.
Method 2 of meatball paste hot soup:
Use beef and mutton (Han people can use other meats) as meat stuffing, add cooking wine, pepper, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (don't add too much), mix well and soak for half an hour or 10 minute. Soak auricularia auricula and daylily, wash and tear into small pieces and strips. Add shredded pepper, peanuts and boiled water into a boiling pot until peanuts are ripe, squeeze the meat stuffing into meatballs by hand and put them into the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and then add day lily. After about 8- 10 minutes, the meatballs will be cooked, with round vermicelli and fungus inside. Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce. When the soup in the pot is sticky, you can beat the eggs into it or add the crushed tender tofu. This soup is very comfortable to drink in winter. It can also have different soup bases, such as pig bones, cow bones and sheep bones, and can also be added with Chinese medicines such as Lycium barbarum.
The meatballs in meatball soup are very small, not as big as those in Four Joy Meetballs or meatball soup, only as big as the little finger, but if they are made of beef, the meat that big is not delicious, so the meatball soup made by Han people is not delicious either.
No matter what kind of meatball soup you make, sprinkle some pepper and sesame oil at the end. If you break the buns and soak them in soup, it will be more authentic! It's fragrant and spicy. Absolutely enjoyable!
In addition, it is suggested that the characteristics of high-quality meatball paste spicy soup are as follows:
First, smell: smell the soup first to see if there is a strong beef soup flavor.
Second, look: observe whether the proportion of vegetables and meatballs in the bowl is appropriate, whether the soup is moderate, and whether the pepper oil is red!
Third, eat: lotus white is cooked neither soft nor hard, and the size is moderate. Whether potatoes are cooked or not depends on whether meatballs are elastic in the mouth, whether they smell like dumpling stuffing, and the ratio of Chili oil to sesame oil. Those who have special hobbies should see if there are any garlic seedlings scattered.
Fourth, the product: how long can you keep the lingering fragrance in your mouth and the hemp taste of pepper after eating (more than ten minutes is a good product).
The origin of Laoyang Xiaoyao Hu spicy soup During Jiajing period of Ming Dynasty, Ge Yan got a secret recipe of Hu spicy soup from a Taoist priest and presented it to the court. After taking it, the emperor felt radiant and full of vitality. In the Qing Dynasty, the chef Zhao Qi brought the second secret recipe to the original Xiaoyao Town, and later spread the secret recipe of Hu spicy soup to the local people.
Jamie Yang, a descendant of Yangji Hula Soup, in order to carry forward Yangji, Huize people concentrated on the original formula, combined with modern technology, carefully selected ingredients, and after 50 years of repeated experiments, finally made Laoyang's formula Hula Soup, in which "immortals compete for a spoonful of fresh food". At this point, Xiaoyao Town Laoyangjia Hu spicy soup is popular all over the country with its mellow color, fragrance and spicy soup, and enjoys a good reputation in the north and south of the country. Xiaoyao Town's hot soup has become a must-eat in China.
Hot soup is a famous snack in Henan, represented by Xiaoyao Town, Xihua County, Zhoukou City. Because of the different eating habits in different parts of Henan, it can be divided into the following five flavors.
1. Hot soup in Xiaoyao Town, Xihua County
Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in the Ming Dynasty, which has a history of more than 600 years and has a far-reaching influence. The most famous is Yangjia Hu spicy soup, which is made of mutton soup, clear water and auxiliary materials with strong fire. After the pot is wide open, slowly hook the washed gluten noodles into the pot. When the thickness is moderate, add pepper and spiced powder and mix well. When eating, it is drenched with balsamic vinegar and sesame oil, which tastes sour, spicy and fragrant.
Second, Kaifeng hot soup
Kaifeng hot soup and Xiaoyaozhen hot soup are made in a similar way, and there is not much difference in taste. Just to enhance the flavor, Kaifeng people changed thousands of pieces into fried tofu, which has a strong bean flavor. It is puzzling that there are often a few spinach floating in Kaifeng Hu spicy soup, which sometimes makes people feel uncomfortable for the first time.
Third, Xuchang hot soup
Xuchang hot soup can be described in two words: thin and spicy.
The soup is very thin, you can clearly see your pupils, and the floating pepper particles on the soup are clearly visible. Take a sip and you will feel like a burning iron in your throat. It can be described as "sparse and exaggerated, bizarre and spicy".
Fourth, Nanyang hot soup
Nanyang Hu spicy soup is also seasoned with mutton soup and pepper. Only the choice of raw materials is simpler and more lively: cooked mutton (or beef) and gluten are necessary as usual, vermicelli is changed into vermicelli, and thousands of tofu are discarded and replaced by day lilies. Light and delicious, spicy and delicious.
Five, Ruzhou hot soup
There are two kinds of hot soup, vegetarian and vegetarian. Personally, I think vegetarian hot soup can better reflect the dietary concept of Ruzhou people. The bamboo tube of the pot is more than one meter high, with thick ends and thin middle, much like the waist drum that the Korean people stood up. On the edge of a two-inch wide pot, there are shredded scrambled eggs, shredded green beans, shredded red peppers, shredded tofu with yellow outside and white inside, and shredded onion with white inside ... It is simply an excellent watercolor painting against a steaming background. To choose the best Chili for soup, you must use Ruzhou flexible and smooth vermicelli. Scoop a bowl of hot soup, pinch some dishes, preferably put a spoonful of vinegar, and a bowl of hot and sour soup is waiting for you to taste! There are hot soup shops with good business in Xiguan Qiaotou and Paris Market. Use beef and mutton (Han people can use other meats) as meat stuffing, add cooking wine, pepper, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (don't add too much), mix well and soak for half an hour or 10 minute. Soak auricularia auricula and daylily, wash and tear into small pieces and strips. Add shredded pepper, peanuts and boiled water into a boiling pot until peanuts are ripe, squeeze the meat stuffing into meatballs by hand and put them into the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and then add day lily. After about 8- 10 minutes, the meatballs will be cooked, with round vermicelli and fungus inside. Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce. When the soup in the pot is sticky, you can beat the eggs into it or add the crushed tender tofu. This soup is very comfortable to drink in winter. It can also have different soup bases, such as pig bones, cow bones and sheep bones, and can also be added with Chinese medicines such as Lycium barbarum.
The meatballs in meatball soup are very small, not as big as those in Four Joy Meetballs or meatball soup, only as big as the little finger, but if they are made of beef, the meat that big is not delicious, so the meatball soup made by Han people is not delicious either.
No matter what kind of meatball soup you make, sprinkle some pepper and sesame oil at the end. If you break the buns and soak them in soup, it will be more authentic! It's fragrant and spicy. Absolutely enjoyable!
In addition, it is suggested that the characteristics of high-quality meatball paste spicy soup are as follows:
First, smell: smell the soup first to see if there is a strong beef soup flavor.
Second, look: observe whether the proportion of vegetables and meatballs in the bowl is appropriate, whether the soup is moderate, and whether the pepper oil is red!
Third, eat: lotus white is cooked neither soft nor hard, and the size is moderate. Whether potatoes are cooked or not depends on whether meatballs are elastic in the mouth, whether they smell like dumpling stuffing, and the ratio of Chili oil to sesame oil. Those who have special hobbies should see if there are any garlic seedlings scattered.
Fourth, the product: how long can you keep the lingering fragrance in your mouth and the hemp taste of pepper after eating (more than ten minutes is a good product).
The origin of Laoyang Xiaoyao Hu spicy soup During Jiajing period of Ming Dynasty, Ge Yan got a secret recipe for making Hu spicy soup from a Taoist priest and presented it to the court. After taking it, the emperor felt radiant and full of vitality. In the Qing Dynasty, the chef Zhao Qi brought the second secret recipe to the original Xiaoyao Town, and later spread the secret recipe of Hu spicy soup to the local people.
Jamie Yang, a descendant of Yangji Hu spicy soup, in order to carry forward Yangji, Huize people devoted themselves to studying the original formula, combined with modern science and technology, carefully selected ingredients, and after 50 years of repeated experiments, finally made the old Yangjia formula Hu spicy soup with "a group of immortals gathered to compete for a spoonful of freshness". At this point, Xiaoyao Town Laoyangjia Hu spicy soup is popular all over the country with its mellow color, fragrance and spicy soup, and enjoys a good reputation in the north and south of the country. Xiaoyao Town's hot soup has become a must-eat in China.
Hot soup is a famous snack in Henan, represented by Xiaoyao Town, Xihua County, Zhoukou City. Because of the different eating habits in different parts of Henan, it can be divided into the following five flavors.
1. Hot soup in Xiaoyao Town, Xihua County
Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in the Ming Dynasty, which has a history of more than 600 years and has a far-reaching influence. The most famous is Yangjia Hu spicy soup, which is made of mutton soup, clear water and auxiliary materials with strong fire. After the pot is wide open, slowly hook the washed gluten noodles into the pot. When the thickness is moderate, add pepper and spiced powder and mix well. When eating, it is drenched with balsamic vinegar and sesame oil, which tastes sour, spicy and fragrant.
Second, Kaifeng hot soup
Kaifeng hot soup and Xiaoyaozhen hot soup are made in a similar way, and there is not much difference in taste. Just to enhance the flavor, Kaifeng people changed thousands of pieces into fried tofu, which has a strong bean flavor. It is puzzling that there are often a few spinach floating in Kaifeng Hu spicy soup, which sometimes makes people feel uncomfortable for the first time.
Third, Xuchang hot soup
Xuchang hot soup can be described in two words: thin and spicy.
The soup is very thin, you can clearly see your pupils, and the floating pepper particles on the soup are clearly visible. Take a sip and you will feel like a burning iron in your throat. It can be described as "sparse and exaggerated, bizarre and spicy".
Fourth, Nanyang hot soup
Nanyang Hu spicy soup is also seasoned with mutton soup and pepper. Only the choice of raw materials is simpler and more lively: cooked mutton (or beef) and gluten are necessary as usual, vermicelli is changed into vermicelli, and thousands of tofu are discarded and replaced by day lilies. Light and delicious, spicy and delicious.
Five, Ruzhou hot soup
There are two kinds of hot soup, vegetarian and vegetarian. Personally, I think vegetarian hot soup can better reflect the dietary concept of Ruzhou people. The bamboo tube of the pot is more than one meter high, with thick ends and thin middle, much like the waist drum that the Korean people stood up. On the edge of a two-inch wide pot, there are shredded scrambled eggs, shredded green beans, shredded red peppers, shredded tofu with yellow outside and white inside, and shredded onion with white inside ... It is simply an excellent watercolor painting against a steaming background. To choose the best Chili for soup, you must use Ruzhou flexible and smooth vermicelli. Scoop a bowl of hot soup, pinch some dishes, preferably put a spoonful of vinegar, and a bowl of hot and sour soup is waiting for you to taste! There are hot soup shops with good business in Xiguan Qiaotou and Paris Market.