Most of our Henan people's breakfast is buns and oil noodles Hu spicy soup, generation after generation of people basically no change. The types of breakfast re-innovation, increase. We are still more enthusiastic about drinking a bowl of hot pepper soup for breakfast to soak up the doughnuts, is comfortable.
But now there are more and more kinds of hot soup, all say their most authentic. Not to mention the varieties of spicy soup, beef, mutton or not put meat. From the color, the taste change is also more and more.
Which is the most authentic, we can not conclude. However, you do not need to panic to come to my big Henan, today I teach everyone at home to boil Hu spicy soup, so that you do not go out can drink mouth I this Henan flavor breakfast.
Hu Zhi Tang:
Hu Zhi Tang's soul is what is boiling, that is, hanging soup, but also this pure cow bone soup.
The first step: hanging soup cattle bones chopped cold water into the pot. It's easy to stew the bone marrow and nutrients in it, but the beef bone broth alone isn't mellow enough, and we also have to cut some butter into it. Then prepare a piece of beef to cook in the pot. The fire is turned on full power first beef bones in the impurities of the stew out of the pot after the opening of the spoon often hit the foam, note that this foam is not clean once hit must be stewed while skimming. A good pot of soup is the basis for the freshness of Hu Zhi Tang. If you want to drink a good bowl of spicy soup, don't mess around with the soup. Stew until no foam, otherwise the hanging out of the soup is not clear enough and black, bitter. Floating foam after all clean continue to simmer for two or three hours. The first thing you need to do is to get your hands dirty. Midway through the stew to forty minutes when the beef out. It's a good idea to let it cool down a bit and cut it into thin slices. The first thing you need to do is to take out the best of the best, and cut it as thin as you can and put it in the hot soup. Step 2: Prepare the ingredients Fungus, cauliflower, gluten These three are essential to the soup, as cooked noodles, kelp, tofu skin put or not you put your own preferences. The fungus and cauliflower are placed in a pot and bathed. Put the gluten in a separate bowl. Step 3: Ingredients If the hanging soup is the foundation, then the ingredients are definitely the core secret of the hot soup, the treasure of the breakfast store. two spoons of five spice powder, two spoons of thirteen spices, pepper powder one and a half spoons, a spoon of pepper powder, half black pepper five spoons, five spoons of white pepper, four spoons of fine chili pepper, two spoons of salt, two spoons of monosodium glutamate, three spoons of chicken powder. A lot of people would say that you are drinking soup or eating ingredients? Want to do a big pot of spicy soup, you do not have these seasonings to take flavor, but also not necessarily attract customers. Hu Zhi Tang Hu Zhi Tang, in order to paste the spicy flavor is mainly, so the amount of pepper and chili pepper to the tip of the point, really pure commercial recipes, tearful recommended, please laugh. We are here to give you a compliment. The material should be melted with water in advance, so as to save a little bit of time to the pot after the lumps and stirring. Step 4: Batter Simmering hu chi soup batter is also a big focus, we need to use a spoonful of wheat starch, half a spoonful of flour. Be sure to mix the starch and flour, which is the key to not thinning the Hu Zhi Tang unremitting. Melt with water to make a paste. If the flour alone 芶 out of the gravy is not bright, the starch alone is too thin to stir the slack. Step 5: Boil the soup Cut the cauliflower into segments and cut the fungus into small pieces, and the flavor of the scallion is not necessary to break open the diagonal knife cut. Look at this soup has been hanging for three hours, the aroma times times class is also thick and white. The first thing that you need to do is to get your hands on a new one, and you'll be able to do that. The first thing you need to do is to get the best out of it. The slag class of this big bone soup to drink a bowl of a black hello do not stop, big fire to boil the soup, into the fungus, cauliflower, soaked gluten to it to cook off the raw. Then ladle in the seasoned powder, which stirs the color up. That's the color you want for a proper hu xia soup. Next, we start to thicken the sauce with the batter, slowly pouring it into the pot. With your other hand, keep stirring the bottom of the pot. Be sure to follow a direction, if you stir back and forth, it directly surrendered slack, slowly thickening of the hot pepper soup out. After each thickening, wait for it to open up to see the consistency, if not, then pour some batter, until it is thick and muddy churning can be seen on the line. often push the bottom of the pot, so that the gravy powder cooked through, and not paste the pot. Finally, sprinkle the sliced beef with scallions. We have a pot of steaming hot soup on the work. Scoop when stirred a few times, it is a delicate class because the thick class are put aside the head class, a small vinegar a pour of small milled sesame oil a drenching, this Hu spicy soup with a bowl of doughnuts one bowl after another, drink the whole body sweating only to send.