1. An essay about the Hu spicy soup in my hometown
Hu spicy soup is originated from Henan (divided into "Xiaoyao Town Hu spicy soup" in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province. and "Beiwudu Hu Spicy Soup" in Beiwudu Town, Wuyang County, Luohe City, Henan Province) is a soup snack.
As the name suggests, the spicy soup with pepper and chili peppers and bone soup as the base is fragrant and spicy. It has developed into one of the snacks that everyone in Henan loves and knows. It is usually eaten early in the morning. There are many stalls selling spicy soup on the streets. Fried buns, fried dough sticks and hot and sour soup are a delicious breakfast.
Drinking too much hot and spicy soup will cause internal heat. Smart Henan people mix tofu brain and hot and spicy soup together to drink it. ”, it is nutritious and does not cause internal heat. It can be said to kill two birds with one stone. Hu spicy soup has also spread to neighboring provinces and cities. Xi'an, Shaanxi also has Hu spicy soup, which is divided into two types. One is made by Henan people and is called Henan Hu spicy soup. It is also called Hu spicy soup with diced meat. Henan Hu spicy soup. Spicy soup; one is made by the local Hui people and is called meatball and spicy soup.
Let’s talk about the origin first: The origin of Henan spicy soup is very ancient. Judging from the few information that can be found on hand, most of them are folk rumors. Some talk about the Zhou Dynasty, some talk about the Three Kingdoms, some talk about the Song Dynasty, and some talk about the Song Dynasty. There are those from the Ming Dynasty. I'm afraid it's not possible in the Zhou Dynasty. It's an attachment, and I'm afraid it's related to food like meat soup.
There is no solid evidence for the theory of the Three Kingdoms. If it is entrusted to Cao Cao, its credibility will be reduced by three points. The main seasoning of Henan Spicy Soup is pepper. According to "Youyang Zazu" it says: " Pepper, when it came out of Magadha country, it was called "Mei Lv Zhi". Its seedlings are spreading, the stems are very weak, the leaves are an inch and a half long, and there are thin strips that are as tall as the leaves. The strips have seeds, and they are opposite each other. The leaves open in the morning and close in the evening. Its seeds are wrapped in leaves. The seeds are shaped like Chinese peppers and are very spicy. They are picked in June and are used today to make meat dishes. "
Pepper was introduced to China in the Tang Dynasty. of. The talk of the Three Kingdoms is probably just a fake to promote myself.
The story of the Song Dynasty is quite credible. Spicy soup is a folk snack and is rarely mentioned in classics. According to expert research, the ancestors of spicy soup should be hot and sour soup and meat porridge. "Taiping Huimin Hejiju Prescription" was widely circulated in the Song Dynasty. It was probably the social trend at that time to add pungent, warm and fragrant medicines to food, so spicy soup was improved on the basis of these two foods. The hot and sour soup has the function of sobering up and digesting food, and adding meat is probably to adapt to the tastes of more people and to replenish qi and deficiency. It is also supplemented with spicy spices such as ginger, pepper, star anise, cinnamon, etc. to promote qi and soothe the liver. Wake up the spleen.
Therefore, the main flavors of Henan Spicy Soup are sour and spicy. By the Jin and Yuan Dynasties, the Central Plains was in turmoil, and most of the rivers and mountains north of the Yangtze River fell into the hands of Di Yi (this is written in writing, and there is no prejudice against ethnic minority compatriots.)
Jin people and Mongolians are accustomed to eating Beef, mutton, and most spicy soup were improved at that time in order to adapt to the current situation and survive.
The following rumors are probably closely related to the frequent natural disasters and refugee migration in Henan. The method is also quite simple. Use fresh mutton soup, add water and seasonings such as ginger and fennel. Stir-fried gluten, tofu skin, noodles, day lily and other auxiliary ingredients are simmered over high fire. After the pot is opened, add the washed gluten. Thicken the soup with water (the water where the batter has settled after washing the gluten), adjust the consistency, add pepper and five-spice powder and mix well.
When eating, add vinegar and sesame oil, sprinkle with coriander, and adjust chili oil. The taste is mainly sour and spicy, supplemented by fresh fragrance. To accompany the meal, eat fried dough sticks, fried pancakes, scallion pancakes and other pasta.
The Hu spicy soup of the Hui people must have been inspired by the Hu spicy soup of Henan and started to improve on the traditional Hui stew. If you want to engage in the catering industry and stand out in places where Han people gather, you can only work in We have worked hard on the seasoning, so we have abandoned the sour taste and used the salty taste that Northwest people are more comfortable with to set off the aroma of mutton soup and beef soup. Boiled beef and mutton is a traditional item of the Hui people. It goes without saying that the rich seasonings and the control of the heat are required.
Reduce the amount of heavy-flavored pepper to better highlight the taste of meat and vegetables), and use the beef meatballs that are more commonly used by Hui people (ground beef, mixed with noodles, and boiled in water), which has a better texture And reality. As the auxiliary ingredients increase, add cabbage, potato chunks, carrot chunks, fungus, day lily, yuba, winter melon, etc. The time order of adding the auxiliary ingredients is also different. Make sure that each dish is soft and hard, and looks good and a bit crystal clear. Feel.
When it was ready, the big pot and the stove were placed at the door. The master stirred the pot with a spoon and put his hand on his hips and started shouting: meatballs~spicy soup~~. Go up and ask for a bowl of spicy soup (must have a lot of meatballs), pour sesame oil on it, cover it with oil and add spicy seeds, and then get a tutu bun. This tutu bun is a common noodle dish among the Hui people. With a diameter of 20cm and a thickness of more than 1cm, it is really solid.
Break it open and soak it in the soup. It is much rougher than the mutton steamed buns. The first section is about the same size when you break it off with your thumb. It depends on personal preference. After eating a bowl of it on a cold day, I felt a heat flow from my chest and abdomen to the end of the pores of my skin. I sweated freely, and a sense of heroic spirit from the northwest began to spread from my chest.
The origin of Lao Yang’s hot spicy soup in Xiaoyao Town. During the Jiajing period of the Ming Dynasty, Mr. Yan Ge obtained a secret recipe for soup from a Taoist priest and presented it to the court. After taking it, the emperor felt radiant and energetic.
So he was named "Yu Tang". After the Qing Dynasty and the Ming Dynasty, the imperial chef Zhao Qi brought the secret recipe to Xiaoyao, a famous town in the Central Plains, and passed it on to the Yang family, becoming a treasure passed down from generation to generation.
In order to carry forward the secret recipe and benefit the world, the successor Yang Jiming devoted himself to research on the basis of the original formula, combined with modern science and technology to carefully select the ingredients, and after 50 years of repeated trials, he finally made "the immortals flocked to try it." "Shaoxian" Lao Yang's Instant Hu Spicy Soup. So far, Xiaoyao Town's Lao Yang's Hu Spicy Soup has become popular all over the country and is famous all over the country for its mellow color, aroma, and spicy soup.
It has become a recognized Chinese delicacy. You can taste the authentic "Chinese famous food" Lao Yang's spicy soup without leaving home.
Hu spicy soup is a famous snack in Henan, represented by Xiaoyao Town, Xihua County, Zhoukou City. Due to different eating habits in different parts of Henan, it can be divided into the following four flavors.
1. Hu spicy soup in Xiaoyao Town, Xihua County Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in the Qing Dynasty. It has a history of more than 200 years and its influence is far-reaching. The most famous one is Yang's Spicy Soup, which is made with fresh mutton soup, water and auxiliary ingredients and is simmered over a high fire. After the pot is opened, the gluten-washed batter is slowly poured into the pot.
When it is thick enough, add pepper and allspice and mix well. When eating, pour in balsamic vinegar and sesame oil to make it more spicy and sour, with a rich flavor.
2. Kaifeng Hu spicy soup Kaifeng Hu spicy soup. 2. Write an essay about Hu spicy soup in Zhengzhou, Henan
Hu spicy soup is one of the very popular snacks in Zhengzhou. You can see it in various breakfast shops in the streets and alleys. The taste of Zhengzhou Master Wang’s spicy soup highlights the pepper aroma, with a slightly spicy aftertaste. The soup contains vermicelli, fungus, beef, gluten, and tofu skin. Let this humble bowl of soup come to life. In the cold morning of winter, have a bowl of spicy spicy soup with fried steamed buns or pan-fried buns or pies. It will be a breakfast that will warm you from the inside out. The most famous one in Zhengzhou is Xiaoyao Town Hu Spicy Soup.
Edit of the Origin of Hot and Spicy Soup
Hot and Spicy Soup is a unique snack in Henan. It originated in the middle of the Qing Dynasty, became popular in the early years of the Republic of China, and has been constantly updated since then. So far, if you walk in the streets and alleys of Luoyang, you can see it everywhere. Why does a small bowl of spicy soup last so long? With its popular taste and low price, it has always become people's first choice for breakfast.
History of Hu Spicy Soup
No matter how many unofficial historical records there are about the origin of Hu Spicy Soup in those small shops, the official history describes its origin like this: "Hu Spicy Soup is a snack in Luoyang A unique item in the series. It originated in the middle of the Qing Dynasty and became popular in the early years of the Republic of China." But in fact, the current Hu spicy soup generally holds the banner of Xiaoyao Town, Xihua County, Zhoukou. As for the cooking method of Hu spicy soup, it is actually not much different from cooking a pot of stew, which contains beef, peanuts, day lily, fungus, gluten pickle, etc. After boiling to a certain level, stir in the flour and gravy. The most important seasoning is pepper, which is why it is spicy. The soup is dark red in color, which can greatly arouse the appetite of northerners.
Preparation of Zhengzhou spicy soup
Ingredients
(make 30 bowls) 1.6 kg of cooked mutton, 10 kg of fresh mutton soup, 1.5 kg of flour, vermicelli ( or vermicelli) 500g, 100g kelp, 150g fried tofu, 250g spinach, 15g pepper, 8g allspice, 20g fresh ginger, 10g salt, 500g balsamic vinegar, 150g sesame oil.
Process
It is divided into three processes: raw material processing, gluten washing, and soup making.
Hu spicy soup (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 into the water and knead the dough vigorously; let it sit for a few minutes, then knead vigorously, then add the water and knead gently 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 is evenly thin and thick, add five-spice powder , pepper, stir well, then add spinach, and serve after the soup boils. Pour in balsamic vinegar and sesame oil when eating.
Tips for drinking spicy soup
First, whether to add vinegar. If you add it, it will not only be spicy, but also sour.
Secondly, those who drink meat or those who drink vegetarian food. Of course the meat is delicious, but the price is 50 cents higher.
Third, do you eat the debris inside (gluten, diced beef, shredded kelp) first and then drink the soup, or do you still eat the soup with the debris in it? The former is for eating and the latter is for drinking.
Fourth, it is also the standard to judge whether you are a veteran of spicy soup. When you see others putting spicy soup and tofu together, don’t make a dumbfounded expression. , it has a professional term: double doping. If you have never drank Liangdou, you are definitely not an authentic Henanese. 3. An essay describing the popular and lively scene of the popular snack Hu Spicy Soup
Speaking of Henan’s special snacks, I have to mention the delicious and favorite Hu Spicy Soup.
The identity of this Hu spicy soup is not simple. You must know that it is called a specialty in Henan. It is not only delicious, but also has high nutritional value. Think about it, a big pot of hodgepodge can provide many nutritional benefits. Isn't it high? With so many advantages in one, no wonder my mouth watered when I heard the words "Hu spicy soup".
Hu spicy soup, also known as spicy soup, is a common soup in northern China for breakfast. 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.
At that time, in order to please the emperor, Yan Song, the elder of the palace, got a pair of condiments for longevity from a Taoist priest and presented them to the emperor. He cooked them into soup and gave them to the emperor. The soup was so delicious that the emperor was very happy and immediately named it "Yu Tang". After the fall of the Ming Dynasty, the imperial chef Zhao Ji took this "imperial soup" and fled to Xiaoyao (today's Xiaoyao Town, Xihua County). He was favored by the Xiaoyao Hu family and taught this recipe to the Hu family. Because the soup is spicy and delicious, and it is run by the Hu family, it gradually became known as "Hu Spicy Soup" by the local people.
Hu spicy soup is not only delicious, but also easy to make, but I will not tell you my mother’s exclusive secret recipe. First, put the cooked diced beef, about one inch long vermicelli segments, peanuts and seaweed into the pot and cook. After a while, put the bean tendons into the pot. Then wait for the water to bubble and pour the thickened flour gravy (qian) into the pot. Be sure to stir from side to side to prevent it from sticking to the pot.
Finally, pour appropriate vinegar, pepper, sesame oil, pepper powder and chicken essence into the pot. A pot of spicy spicy soup with full color, flavor and flavor is ready. Although this pot of spicy soup is ready, I think it is still not enough because it is missing one thing that I think is the most important thing - sesame seed cakes. Hu spicy soup is spicy and sour, which often burns the throat. If paired with sesame seed cakes, it can relieve the burning and smoking of the throat.
How about it? Are you drooling? Hurry up and make a bowl according to the exclusive recipe above and try it! 4. I love spicy spicy soup. The 500-word essay was written first, please do not plagiarize
Xiaoyao spicy spicy soup
As the saying goes: "Food is the first thing for people," when talking about the food in my hometown There are countless delicacies, but when it comes to the “most beautiful” food, I would recommend the spicy soup from our hometown.
According to legend, during the Jiajing period of the Ming Dynasty, in order to please the emperor, the ministers of the court obtained a secret recipe for longevity and longevity concoction from a certain eminent monk and presented it to him. He cooked the soup and drank it. After tasting it, the emperor was very happy, so he The destiny is "Yu Tang". At the end of the Ming Dynasty, the imperial cook Zhao Ji, who was living in the area, passed through Xiaoyao. Seeing the intersection of Zhensha and Ying rivers, smooth water transportation and great popularity, he lived in seclusion here. So the secret recipe of "Yu Tang" was passed down to the local people. The people used this recipe to make porridge and soup.
I believe that anyone who has tasted the authentic Xiaoyao Town Hu Spicy Soup will never forget the sour, spicy and mellow taste of the porridge soup. I heard that this soup also has the effects of strengthening the stomach and opening the spleen, dispelling wind and cold, refreshing the mind, and nourishing the body.
In the morning, I often carry my schoolbag and go to the gate of the community to have breakfast. Of course, spicy soup is indispensable, and then a fried dough stick, it tastes delicious! Sour and fragrant, the vermicelli inside is slippery and the meat is fat but not greasy. Every time there are so many people drinking spicy soup, there are grandparents with their grandchildren, parents with their children, and some in groups...
If you want to If you want to drink spicy spicy soup made by yourself, let me introduce to you the secret recipe of making spicy spicy soup: first put sweet potato fries and fatty pork into a pot and stew, and add peanuts, taro, yam, daylily, fungus, dried Soak ginger, gluten, etc., add appropriate amount of powder when cooked, and then add the prepared seasonings: Sichuan peppercorns, pepper, sesame, salt and soy sauce. A pot of spicy spicy soup with good color, aroma and taste is ready.
Listen to what I say, have you already stretched three feet? 5. A 552-word essay on spicy spicy soup in my hometown
My hometown is in Wuyang County, Luohe, Henan, where there are outstanding people, developed transportation, and rich products. There is a snack called spicy soup that always makes me want to go back. Every time I go back to my hometown, I can't help but ask my grandma to take me to have a drink first, because I can't drink such authentic spicy spicy soup in Taiyuan.
Walking on the snack street in my hometown, there are people selling spicy soup everywhere. I remember the first time I drank spicy spicy soup, it felt like a beautiful painting. There are a few pieces of gluten floating in the soup, swimming around like small fish. The tofu shreds next to it are white and slender, and feel particularly smooth and tender when you eat them. Brown kelp dances in the steamy bowl, dots of sesame oil look like pearls, and a handful of green coriander, the aroma goes straight into the nostrils. I couldn't bear it any longer, so I picked up the bowl and took a sip.
When you first enter your mouth, the Hu spicy soup has the feeling of a soft noodle soup, and when you swallow it slowly, you will have a spicy taste.
At first I tasted it carefully, but as I got more excited, I couldn't care less. In the blink of an eye, the bottom of the bowl of spicy soup was gone. If it’s not enough, I’ll have another bowl. After a while, I drank another bowl of "GuluGulu" three times. I put the bowl down and stood up contented, feeling radiant and invigorated. Taking a breath, it seems that the delicious flavor of spicy soup is permeating the air.
The spicy spicy soup in my hometown is delicious and mellow in color. 6. How to write the end of the essay about my favorite flavored food, Hu spicy soup
As the saying goes, "Food is the first necessity of the people". People nowadays not only sleep well, but also pay attention to what they eat. A certain flavor.
Like Mapo tofu, dumplings, meat sauce, and now life is getting better and better. One of my favorite flavored foods is-"Fruit Omelet". When I took my first bite of it, it left a mouthful of aroma.
"Fruit Omelette" is a delicious snack and I can't forget its unique taste. The fruit omelette is also loved by everyone. Maybe after you swallow the omelette wrapped in your mouth, the fragrance of the fruit is still in your mouth.
On this day, I had just finished lunch and was lying comfortably on the sofa, but my stomach was bloated and uncomfortable. I suddenly had an idea and thought of making a fruit omelette by myself. Not only can you try my cooking skills, but it can also help your digestion.
I first took apples, grapes, bananas, oranges and some raisins from the refrigerator. Then, I took out a small bag of flour from the cabinet, and my materials were ready. I first put some flour in a small iron basin, then added a small amount of water, and stirred it evenly. Then I beat the eggs in, and added a small handful of raisins and chives. After stirring evenly, there was only The powder looks golden against the eggs, while the plump raisins look like a lonely boat in the sea.
I poured the cooking oil into the pot, and soon the oil boiled and made a crackling sound in the pot. Then I used a spatula to press the flour into a large round puddle, and turned it over and over again. , use a knife to lift one side, and gently uncover it with your hands, a thin and soft pancake is made. The rice paper for drawing is facing us! I peeled the apples, grapes and bananas one by one and cut them into small pieces, then wrapped them up and finally they were done! I was amazed.
I am intoxicated by the fragrance... I enjoy the happiness that food brings to me. I really want China to become a "country of food". 7. An essay about Nanyang Hu Hot Soup
Nanyang has outstanding people: “It has fertile land and beautiful mountains and rivers.” It has nurtured generations of outstanding talents and left a glorious legacy in the history of the Chinese nation. Chapters are something every Nanyang person feels proud of.
Since I was a child, I have often heard adults tell me: "Nanyang's scenic spots and the stories of the Four Saints", and they also compiled ballads to praise the cultural thoughts of the saints.
For example: Zhuge Liang, the wise sage, once worked hard in Nanyang. He was indifferent to pursue ambition, and went far to achieve tranquility. Be diligent in learning, be wise, and have a full chest. Look up to Yao Tianwen and observe and adapt. Make the Han Dynasty happy, and praise the famous names in hundreds of cultures. The scientific sage is called Zhang Heng, and his name is well known both at home and abroad. The medical sage Zhang Zhongjing showed his love to the people. Shang Sheng Tao Fanli is his real name. They are rare saints in the world. We sing their praises from generation to generation.
The ancient and magical Nanyang is truly a treasure trove of resources. The ground is a famous grain and cotton base, and the ground contains more than 80 kinds of mineral deposits. It is a beautiful and rich basin.
"In the capital of Xian medicine, there is beauty and health." The discovery of the Nanzhao ape-man site proves that humans originated here. The excavated brick and stone carvings have been condensed into the largest Sinicization museum in China, with two temples and two pavilions, serving as a warning to the world.
Nanyang has well-preserved government offices and county offices. Nanyang has Jingziguan, a five-mile long street in the Ming and Qing Dynasties. There is the Shanxia Guild Hall, which is comparable to the ancient buildings in Suzhou. Nanyang has Shuilian, Danxia, ??Bodhi, There are four major monasteries in Xiangyan, two national nature reserves - Laojieling and Baotianman, one national and four provincial forest parks, the largest artificial lake in Asia - Danjiangkou Reservoir, and a civilized world geopark, dinosaur eggs. The Kunlun Mountains stop in the north of Nanyang, and the river water originates in the east of Nanyang. There are more than a hundred rivers in the Yangtze River, and the South-to-North Water Diversion Project started here.
Various natural landscapes set off the rich and beautiful Nanyang! Nanyang! You are so beautiful! 8. How to write the end of the essay about my favorite flavored food, Hu spicy soup
As the saying goes, "Food is the first priority for the people". People nowadays not only sleep well, but also pay attention to what they eat. A certain flavor.
Like Mapo tofu, dumplings, meat sauce, and now life is getting better and better. One of my favorite flavored foods is-"Fruit Omelet". When I took my first bite of it, it left a mouthful of aroma.
"Fruit Omelette" is a delicious snack and I can't forget its unique taste. The fruit omelette is also loved by everyone. Maybe after you swallow the omelette wrapped in your mouth, the fragrance of the fruit is still in your mouth.
On this day, I had just finished lunch and was lying comfortably on the sofa, but my stomach was bloated and uncomfortable. I suddenly had an idea and thought of making fruit omelette by myself.
Not only can you try my cooking skills, but it can also help your digestion.
I first took apples, grapes, bananas, oranges and some raisins from the refrigerator. Then, I took out a small bag of flour from the cabinet, and my materials were ready. I first put some flour in a small iron basin, then added a small amount of water, and stirred it evenly. Then I beat the eggs in, and added a small handful of raisins and chives. After stirring evenly, there was only The powder looks golden against the eggs, while the plump raisins look like a lonely boat in the sea.
I poured the cooking oil into the pot, and soon the oil boiled and made a crackling sound in the pot. Then I used a spatula to press the flour into a large round puddle, and turned it over and over again. , use a knife to lift one side, and gently uncover it with your hands, a thin and soft pancake is made. The rice paper for painting is facing us! I peeled the apples, grapes and bananas one by one and cut them into small pieces, then wrapped them up and finally they were done! I was amazed.
I am intoxicated by the fragrance... I enjoy the happiness that food brings to me. I really want China to become a "country of food". 9. The beginning and end of the composition Hu Hot Soup about my mother’s love for me
My mother’s love for me
My mother’s love for me
“There is only my mother in the world. Mother's children are like grass..." Whenever I hear this song, I can't help but think of my mother who cares about me and loves me.
Although my mother is neither a hero nor a great person, nor a cadre, nor a leader, she is just an ordinary common person, but she cares deeply about me.
My mother, Zhang has these bright eyes. A head of shiny black hair with a few white hairs mixed in. These guys have white hair. This is my mother’s testimony to *** Lao.
My mother is very concerned about me.
In a winter with heavy snow, I thought I had a fever because I was wearing too few clothes. I was lying in bed uncomfortably. My mother found out that I had a fever. She turned on the light and touched my forehead. It was very hot. Without saying a word, he put me on his back and rushed into the blizzard. While I was in a daze, I could vaguely hear the whistling of the north wind. I could only feel my mother's sliding steps on the ice and snow, and could only hear my mother's breathing.