The practice of Hu spicy soup is more complicated. Shopkeepers have to get up at three in the morning and start cooking beef or mutton soup. During this period, they will add spices such as fennel, star anise, Amomum villosum, pepper, Amomum tsaoko, nutmeg and monosodium glutamate, as well as side dishes such as sweet potato vermicelli, bean curd skin, kelp and fungus. Then the light salt water and flour are kneaded into dough, and the gluten is washed out continuously with water.
After the pot is boiled, slowly pour the batter precipitated from the washed gluten into the pot, and stir with low fire until the soup becomes sticky. Then add spiced powder, pepper, monosodium glutamate, salt and so on. Turn the fire to boil. Put Hu spicy soup into a bowl, sprinkle with a handful of mustard tuber and coriander, and pour vinegar and sesame oil. Authentic Hu spicy soup only uses peppers, which will basically be laughed at.
A good hot soup is sour and delicious, but it will not be as spicy as Sichuan and Chongqing, but it will be sour, smooth and delicious.
The status of Hu La Tang in Henan is equivalent to that of hot pot in Chongqing, Leshan in Ji Bo and rice rolls in Guangdong. In the eyes of Henan people, anything delicious can't compare with the bowl of Hu spicy soup that is as real as itself. In the streets and alleys of Henan, you can smell the familiar smell in the air every morning, and you can always find stalls selling Hu spicy soup not far away.
Hu spicy soup, also known as stubborn spicy soup, is a well-known snack in Henan, Shaanxi and other central plains regions. Originated in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province and Beiwudu Town, Wuyang County, Luohe City. Among them, Xiaoyao Town Hu Spicy Soup is the most famous, and now it is very popular in all parts of Henan Province and even the surrounding provinces of Henan Province. It is a common traditional soup in northern China.
Hu La Tang is made from a variety of natural Chinese herbal medicines in proportion, with bone soup as the base soup. Pepper is added separately to dispel cold and stimulate appetite, supplemented by gluten, beef and mutton, vermicelli, day lily, fungus and other ingredients, and cooked together. It is characterized by rich soup flavor, beautiful soup color, thick soup, spicy and delicious, rich in nutrition and appetizing, and is very suitable for eating with cakes such as fried dough sticks, fried dumplings, steamed stuffed buns, scallion cakes, pot helmets and thousand-layer cakes.
This common snack, which is popular all over Henan, actually has an extraordinary origin.
About the origin of Hu spicy soup, we can get a glimpse from its name. The "Hu" of Hu spicy soup refers to its main ingredient-pepper. Pepper was introduced into China only in the Tang Dynasty, so the legend that Hu Spicy Soup originated in Zhou Dynasty and Cao Wei is biased.
According to textual research, the ancestors of Hu spicy soup should be hot and sour soup and meat porridge. According to Taiping Huimin Heji Prescription, which was widely circulated in Song Dynasty, it is estimated that the social atmosphere at that time took the role of sobering up and promoting digestion from hot and sour soup. I'm afraid adding meat is to adapt to the tastes of more people, replenish qi and deficiency, supplemented by spices such as ginger, pepper, star anise and cinnamon, soothing the liver and strengthening the spleen. Therefore, Hu spicy soup is improved on the basis of these two foods, and a bowl of the most primitive Hu spicy soup is also made.
Later, when Manchu entered the customs, in order to avoid Hu in Hu spicy soup alluding to Manchu's suspicion, it was changed to "stubborn", which is the source of the nickname "stubborn spicy soup".