1, Hu Spicy Soup is common in breakfast stalls on the street. It is characterized by slight spicy taste, rich nutrition and delicious taste, which is very suitable for other breakfast meals.
2. There are mainly Xiaoyao Hu spicy soup, Zhumadian Hu spicy soup, Kaifeng Hu spicy soup, Beiwudu Hu spicy soup and other varieties, each with its own characteristics.
3. Huangqi Hu spicy soup is rich in flavor, thick in color, spicy and delicious, and has been welcomed and praised by consumers since it was put on the market.
4. Hula decoction adopts a variety of natural Chinese herbal medicines and adds bone soup, which has high nutritional value.
5. Hu spicy soup, also known as Hu spicy soup, originated in central Henan, especially Xiaoyao Town, Xihua County, Zhoukou. It is a common traditional soup for breakfast in northern China.
Hot soup training content:
1, pretreatment of raw materials needed for Hu spicy soup and pre-description of various utensils prepared for making Hu spicy soup, so that students have a clear understanding of making Hu spicy soup.
2. The cognition and selection of more than 20 kinds of Illicium verum in the Secret Recipe of Hu Spicy Soup will teach students how to choose various Illicium verum, how to choose and grind them, and how to mix them reasonably.
3. Various side dishes in the ingredients of Hu spicy soup, such as day lily, kelp, gluten, fungus, etc. All of them are pre-processing and post-delivery.
4. The selection of the base material and the decocting steps of Hu La Tang Da Gu Tang.
5. Boiling method and using method of Hu spicy soup sauce.