Huai’an Spicy Soup, you can make authentic local delicacies by doing this at home

Friends who have been to Huai’an, Jiangsu, must have tasted a local delicacy in Huai’an: Huai’an Spicy Soup. The spicy soup in Huaidi is different from the spicy soup in Xuzhou in the north. A large amount of ginger and black pepper are added to make the spicy soup taste spicier. It is also different from the Hu spicy soup in Henan, the hinterland of the Central Plains. The added spices make it spicy and mellow, which is very suitable for the taste of northerners. Southerners who do not like spicy food and prefer sweetness will not be able to accept it. As for Huaidi's spicy soup, whether you are a northerner who is on the spicier side, just scoop a small spoonful of chili sauce and it is palatable, or a southerner who is on the sweeter side and has already told you not to add chili sauce, you can enjoy the delicious taste. of.

Huaidi’s spicy soup has four ingredients, namely shredded silkworms, gluten strips, shredded kelp and vermicelli. The variety and quantity of spicy soup ingredients have not changed so far, which can not but be said to be a miracle. Spicy soup must be thickened with starch. If it is not thickened, it will be a thin soup with human figures in it. Mastering the consistency of thickening is key. In the past, those who sold spicy soup used flour to wash the gluten themselves.

Nowadays, it is popular among foodies to order "two-in-one" bowls of tofu nao on the streets of old Huai'an. The so-called "two-in-one" refers to Huai'an people who are good at innovating in flavor snacks. Ladle the spicy soup and tofu paste into a bowl.

Huaian people who like to drink spicy soup are now running around the country for life. How long has it been since you had spicy soup? Below, the editor will share with you a simple method to make authentic Huaian spicy soup at home. Friends who like spicy soup can try making it at home.

Ingredients

A large piece of kelp, a piece of gluten, a whole piece of skin, a piece of vermicelli, a small bundle of soy sauce, vinegar, sesame oil, and appropriate amount of chili sauce

Production process

1. Soak the dried kelp and cut it into shreds. The specific amount depends on whether you like more. If you like more, add more;

2. Wash the gluten and tear it into small pieces with your hands. Thousands of pieces. Cut the skin into shreds;

3. Put the kelp into a pot and bring to a boil in advance, then boil over medium heat for 10-15 minutes, depending on how hard or soft the kelp you like, and skim off the foam in the middle;

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4. After 15 minutes, add the prepared gluten strips and thousands of dried shreds, and cook over medium heat for another 10 minutes. The main reason is that the gluten needs to be cooked longer;

5. Finally, add a handful Cook the vermicelli for 5-10 minutes, depending on the condition of the vermicelli, then remove from the pot and put in bowls;

6. Seasonings: soy sauce, sesame oil, vinegar, chili sauce, you can add more or less according to your preference.

At this time, the Huaian Spicy Soup is basically ready. You can spread out a chopped green onion egg pancake and eat it with the spicy soup, which has a unique flavor.

You can never have enough of the taste of hometown. No matter where you go, you will always miss the taste of hometown. Every time you come back to Huai'an, you have to taste all the delicious food in Huai'an. It seems like Otherwise, you cannot show your longing for your hometown.