There is also sticky soup from Beiwudu. Beiwudu hot soup is carried forward by Hui people. According to the old man, the traditional Hu spicy soup is packed in a big copper pot, embedded in a big red car, and simmered under charcoal fire. Plainclothes, the soup seller, with a white hat and a big wooden spoon in his hand, stirred in the soup pot three times, and with a bang, a bowl of steaming soup was filled up and handed to the soup drinker. A skilled soup seller will not leave the soup at the edge of the bowl. Nowadays, Beiwudu Hot Soup Shop (stall) opened in Zhengzhou, Luohe, Pingdingshan, Xuchang, Xiangcheng and other places has become the first choice for local people to have breakfast.
The stew and spicy soup in Beiwudu is delicious, spicy and delicious, with endless aftertaste. It is made of more than 30 Chinese herbal medicines plus stewed meat, pepper, pepper, pepper and star anise. Judging from the color of the soup, the Hu spicy soup in Beiwudu is dignified, and in terms of taste, it is full of spicy taste because it uses more peppers.
Another nickname of Chili soup is Bazhen soup, which is naturally exaggerated, but it also shows that Chili soup has a lot of "content". The most common products are gluten, kelp, vermicelli, shredded pork, peanuts, coriander, Jiang Mo, pickled mustard tuber and pepper. According to 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 flour with light salt water, knead it into dough, and then add water to "wash" gluten. Gluten is tender after water is boiled. After 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 boil. Add mustard tuber, sesame oil, balsamic vinegar, etc. And it tastes sticky and delicious.
Spicy is the main feature of Hu spicy soup, but that kind of spicy is not the kind that makes you jump when you eat Chongqing hot pot, but the spicy in your mouth and the beauty in your heart. Then it's sour. Generally, vinegar should be added to this soup, which is spicy and sour, with spicy taste in acid. Coupled with the comprehensive reaction of various raw materials, it is fragrant, smooth, moist and chewy when swallowed, which is very satisfying. There is another way to eat Chili sauce soup. Half a bowl of Chili sauce soup mixed with half a bowl of bean curd brain is called "two bastards" People who sell sticky soup often accidentally sell tofu brain. Stir it a little with a spoon, and the delicious, light and bitter tofu will be alternately stimulated with the sticky, sour and spicy soup, adding more flavor. Especially in the early morning of winter, after eating a bowl of sticky soup, thin sweat will seep from the forehead, and the whole body will be hot and the appetite will be wide open.
The practice of Hu spicy soup:
How is Hu spicy soup made? The practice of Hu spicy soup is extremely complicated. There are not only old herbs used as soup (including pepper, kaempferia kaempferia, clove, cinnamon, tsaoko, fennel, cardamom and so on. Mixing, pulverizing and sieving), but new herbs have also been added. Get up at two or three in the morning and make vermicelli, diced fresh meat and gluten. Everything is ready. Then make soup in a big pot. First, pour the aged soup into the pot, and add water according to the amount of medicinal materials and condiments. First, simmer over medium heat. Wait until 1 hour-about 2 hours. After the fire rises, put the diced fresh meat, gluten and vermicelli into the pot and simmer. The whole process takes about three to four hours.
Ingredients: one pot of broth (chicken soup or sparerib soup), two or two flours in one direction are beaten into a paste with starch and gluten separated for use, three or two pieces of cooked chicken or pork shreds, several pieces of soaked auricularia, kelp, mushrooms and daylily, vermicelli (noodles made of mung bean or sweet potato starch unique to Henan, similar to vermicelli and rice noodles), and a dozen raw peanuts. Seasoning: salt, monosodium glutamate, pepper and Chili powder.
Step: Put the stock on the fire, add other main ingredients except flour after the water boils. After boiling, pour the batter evenly, push it with a shovel to make it not stick to the pan, and add appropriate ingredients after boiling.
Pay attention to the right amount of flour, too thick and too thin to drink. Zanthoxylum bungeanum and pepper should be added according to personal preference. Mutton can also be made into shredded pork.
Features: fragrant, spicy and fresh. Good nutrition.
Xiaoyao Hula Soup is mainly made of refined flour and cooked mutton, and its ingredients are star anise, pepper, pepper, fennel, Amomum villosum, meat buckle, cinnamon, cold salad, vermicelli, monosodium glutamate, refined salt, auricularia auricula, flour, sesame oil and vinegar. The soup has the effects of promoting digestion, promoting appetite, resolving phlegm, relieving cough, expelling pathogenic wind, dispelling cold, promoting blood circulation, removing blood stasis, clearing away heat and toxic materials, promoting circulation of qi, stopping malaria, expelling parasites, resolving hard mass, promoting diuresis, relieving stranguria and eliminating eczema. Eliminate itching and other effects.
The sticky Hu spicy soup is exquisite in materials and complete in seasonings. There are vermicelli, gluten, yam, yellow flower, fungus, kelp, diced beef and so on. Seasoning is pepper, clove, cinnamon, tsaoko, fennel, cardamom and so on. , mixing and pulverizing, and sieving with a basket. Its practice is: first cook the main ingredients, then color them with syrup, and wash them with gluten to turn yellow. The prepared soup is pink and transparent paste. Spicy, slightly spicy, long.
One legend is that ...
Legend has it that Hu spicy soup cured the cold of Yu Qian, a famous official in Ming Dynasty. "I am not afraid of being smashed into pieces-Yu Qian Memorial Hall";
Yu Qian used to be the governor of Henan and Shanxi provinces and was stationed in Kaifeng. One year, he celebrated his birthday in Zhengzhou, found a "Hu Ji" restaurant according to the frugal practice, drank a bowl of hot soup and spent his birthday. This unique birthday food made Yu Qian deeply remember its delicacy.
On one occasion, Yu Qian came back from a trip to Shanxi and passed by Zhengzhou. Tired from the journey and busy with business, he caught a cold for several days and didn't get well. One night, Yu Qian suddenly remembered the soup of Hu Ji and sent someone to buy it. The shopkeeper of "Hu Ji" heard that the governor wanted to eat, so he put enough seasoning and made it carefully. Yu Qian broke out in a big sweat after dinner, and the next day he was light and healthy, and he was fine without knowing it. Yu Qian sealed twelve taels of silver, thanked the shopkeeper Hu for his kindness in treating diseases, and suggested naming Tang after Hu. Since then, this soup has become "Hu spicy soup".
After the Qing Dynasty, there were many people selling hot soup in Zhengzhou. However, because the Qing Dynasty was founded by Manchu people, people dared not say the word "Hu" more, and the soup looked mushy, and "Hu" and "paste" were homophonic, so Hu spicy soup was changed to Hu spicy soup, which has been used ever since.
Now, Hu spicy soup has been used to being called Hu spicy soup, also known as "Palace Royal Brocade Soup".
Hu spicy soup has become a part of the life of residents in Xihua County.
Authentic Xiaoyao hot soup
Not an authentic Xiaoyao hot soup formula. No matter how you cook it, the processed soup is not as good as the Hu spicy soup in Xiaoyao Town in color, fragrance and taste.
According to legend, the origin of Xiaoyao Hot Soup can be traced back to Song Huizong. The chef of the Forbidden City made a soup with good color, fragrance and taste on the basis of "sobering soup" in Shaolin Temple and "Xiaoshi tea" in Wudang Mountain. The soup not only reduces the bitter taste of tea, but also removes the spicy taste of the soup, and can sober up, refresh oneself, stimulate appetite and strengthen the spleen. The royal chef tasted Hui Zong, and he was very happy. Asked why it was soup, the chef replied that it was "longevity soup". So he left the chef in the palace and gave him the surname Zhao. After the Song Dynasty, the nomads from the capital of song dynasty broke through Kaifeng, and Zhao Imperial Chef fled to the south because of chaos, and landed in Xiaoyao Town, Xihua, where Yanshou Tang also settled. After several years of folk processing and development, a kind of spicy and fragrant Hu spicy soup suitable for northerners was born in Xiaoyao Town. Hu spicy soup is not only delicious in color, but also has the medical value of disease prevention and fitness, and is economical, so it is widely welcomed by many consumers.
Hot soup originated in Jiajing period of Ming Dynasty. At that time, in order to win the favor of the emperor, Ge Lao Yan Song got a pair of seasoning medicine from a monk to help the emperor live longer, which was used to cook soup. The soup is delicious and pleasing to the eye, hence the name "Yutang". After the death of the Ming Dynasty, the chef Zhao Ji fled to Xiaoyao (now Xiaoyao Town, Xihua County) with this medicine and spread it here. Because of this, the local people have a spicy soup, so it was renamed "Hu Spicy Soup". Xiaoyao Hula Soup is mainly made of refined flour and cooked mutton, and its ingredients are star anise, pepper, pepper, fennel, Amomum villosum, meat buckle, cinnamon, cold salad, vermicelli, monosodium glutamate, refined salt, auricularia auricula, flour, sesame oil and vinegar. The soup has the effects of promoting digestion, promoting appetite, resolving phlegm, relieving cough, expelling pathogenic wind, dispelling cold, promoting blood circulation, removing blood stasis, clearing away heat and toxic materials, promoting circulation of qi, eliminating malaria, expelling parasites, promoting diuresis, relieving stranguria and eliminating eczema. Eliminate itching and other effects. And delicious, cheap, very popular with the masses. Now it has been extended to more than ten provinces, municipalities and autonomous regions in China.