Hu 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.

How is spicy spicy soup made?

First, put the sweet potato vermicelli and chopped fatty pork into an iron pot and stew. At the same time, add peanut kernels, taro, yam, daylily, fungus, dried ginger, cinnamon, gluten bubbles, etc.

When it is eight ripe, add an appropriate amount of fine powder and stir carefully.

Then add the prepared seasonings, Sichuan peppercorns, pepper, fennel, refined salt and soy sauce, add a little sugar, and a pot of spicy spicy soup with good color, fragrance and flavor is made.

Hu spicy soup is not divided into winter and summer, and is suitable for all seasons. Its delicious taste is deeply favored by people.

Therefore, if you can travel to various places in Henan in the future, don’t miss the opportunity to have a bowl of this soup.

How to make Henan spicy soup. The method of making Henan spicy soup with diced pork paste is as follows: [Materials] (make 30 bowls) 1.6 kg of cooked mutton, 10 kg of fresh mutton soup, 1.5 kg of flour, 500 g of vermicelli (or vermicelli), 100 g of kelp

, 150g fried tofu, 250g spinach, 15g pepper, 8g allspice, 20g fresh ginger, 10g salt, 500g balsamic vinegar, 150g sesame oil.

[Technology] It is divided into three processes: raw material processing, gluten washing, and soup making.

(1) Raw material processing.

Cut the cooked mutton into small dices; soak the vermicelli until soft and cut into shreds; swell the kelp, wash and cut into shreds, cook in boiling water to remove the mucus, and then soak in water; cut the fried tofu into shreds; remove the yellow color from the spinach.

Leaves, peel off 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 in water and knead the dough vigorously; let it sit for a few minutes, knead vigorously again, then add water and gently press and knead 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 becomes evenly thin and thick, add the five-spice powder

, pepper, stir well, then add spinach, and serve after the soup boils.

Drizzle with balsamic vinegar and sesame oil when serving.

The main ingredients of gluten and spicy soup are 250 grams of flour, 50 grams of vermicelli, 50 grams of kelp, 25 grams of tofu skin, 15 grams of spinach, and 2 egg yolks (raw).

15 grams of seasoning salt, 5 grams of MSG, 20 grams of sesame oil, 30 grams of balsamic vinegar, 5 grams of pepper, and 10 grams of ground ginger.

Preparation method: Mix the flour into a thick paste, which can be stirred with chopsticks. Stir in one direction for 3 minutes every 20 minutes. After 3 times of stirring, the dough becomes stronger. Put it into a basin with 2 kilograms of water and gently stir with your hands.

Knead the dough until it becomes gluten, then put it in a bowl and add water, and set aside the gluten-washed water.

Soak the kelp, wash and cut into shreds, and cut the tofu skin into shreds.

Wash and mince spinach.

Peel the egg yolk and cut into shreds.

Put vermicelli, kelp, tofu skin, and egg skin into a pot and add 2 kilograms of water and bring to a boil. After stretching the gluten into pancakes, swirl it back and forth in the boiling water until the gluten becomes silk and then falls into the pot.

Stir the gluten washing water evenly and slowly pour it into the pot.

When it is evenly thin and thick, add salt, MSG, pepper, minced ginger, and minced spinach, stir well, and the soup is ready. Pour in balsamic vinegar and sesame oil when eating.

Mutton and Spicy Soup: Main and auxiliary ingredients: 100g cooked mutton, 150g flour, 60g vermicelli, 15g kelp, 15g fried tofu, 15g spinach, 1.2kg fresh mutton soup.

6 grams of seasoning salt, 20 grams of sesame oil, 30 grams of balsamic vinegar, 4 grams of pepper, 1 gram of allspice, and 2 grams of fresh ginger.

Preparation method: Cut the cooked mutton into 1 cm cubes.

Soak the vermicelli until soft and cut into strips.

Soak the kelp, wash and cut into shreds, cook in boiling water and wash.

Cut the fried tofu into shreds.

After washing the spinach, stir the gluten-precipitated noodles (filtered out of the water above) into a thin paste and slowly put it into the pot.

When it becomes thick and even, add five-spice powder, pepper, and minced ginger, mix well, sprinkle in diced mutton and spinach, and the soup is ready. Pour in balsamic vinegar and sesame oil when eating.

Cooking Tips: The dough for washing gluten should be soft and firm, so that the gluten can be washed well.

When thickening, stir the soup pot with a spoon while thickening the noodles to thicken the noodles evenly.

Xiaoyao Hu spicy soup Hu spicy soup was originally created during the Jiajing period of the Ming Dynasty.

At that time, in order to please the emperor, Yan Song, the elder of the pavilion, got a pair of condiments for longevity from a senior monk and presented them to the emperor to make soup and drink it.

The soup was so delicious that Long Yan was so happy that he named it "Yu Tang".