In my mind, soup is a relatively light food, but Hu spicy soup is definitely not. The first characteristic of Hu spicy soup is spicy, which is why a lot of pepper is added to it. The second feature is that it is full of fragrance, because a lot of spices are put into Hu spicy soup, and the soup base is mutton soup or beef soup. The third feature is rich in ingredients, including meat, gluten, fungus, day lily and so on. In this way, it has created a special personality of Hu spicy soup. Although it is very personal, it is not difficult to make it as long as you master the spice formula.
Hu spicy soup is a famous traditional flavor in Henan, and the degree of Henan people's obsession with Hu spicy soup can be described beyond measure. It can be said that where there are people living in Henan, there are Hu spicy soup.
Raw materials:
Cooked mutton1.6kg, mutton soup10kg, flour1.5kg, 500g of vermicelli (or vermicelli), kelp100g, fried tofu150g, spinach 250g, and spinach.
Hanging of special fresh clear soup;
Wash the chicken rack 1 piece, 4 sheep bones and 6 beef bones thoroughly in a boiling water pot, put them in a stainless steel soup bucket, add 4 kilograms of water, simmer for 4 hours, remove the floating foam, filter out impurities, and keep fresh clear soup for later use.
Gluten water preparation:
Mix the flour into a thick paste, and it is advisable to stir it with chopsticks. Stir it in one direction for 3 minutes every 20 minutes. After stirring for 3 times, the dough will be stronger. Put it in a basin of 2 kilograms of water, gently squeeze the dough with your hands until it becomes gluten, and then put it in a bowl and let it stand with water. The water that has been washed with gluten is gluten water. Attention should be paid here: the noodles washed with gluten should be soft and strong, so as to wash the gluten well.
Proportion of chili paste soup (spice powder):
4.5 kg of Zanthoxylum bungeanum, 3 kg of star anise, 3 kg of fennel, 2 kg of dried ginger, 2 kg of black pepper, 1 kg of white pepper 1 kg, 1 kg of cinnamon 1 kg, 0.8 kg of tsaoko, 0.8 kg of clove and 0.7 kg of jade fruit (0.8 kg in winter).
Practice:
1, raw material processing. Cooked mutton is cut into dice (or sliced); Soak the vermicelli until soft, and then cut it into shreds; After kelp swells, it is washed and shredded, cooked in boiling water to remove mucus, and then soaked in clear water; Deep-fried tofu is shredded; Remove yellow leaves from spinach, cut roots, wash and cut into sections about 2 cm long; Clean fresh ginger, cut or chop into rice grains;
2. Wash gluten. Put the flour into a basin, mix it into soft dough with clear water about 1 kg, and rub the dough with your hands dipped in water; Bake for a few minutes, then rub it hard, then gently knead it with clear water, and then wash it with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed out, then take out the gluten by hand and soak it in a clear water basin;
3. Make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried bean curd and salt in turn, boil with high fire, and then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake your hands into large slices, and slowly rinse them into gluten ears in the basin (the large pieces of gluten are scattered with a rolling pin). After boiling in the pot, stir the gluten-washed flour paste (drain the clear water from it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking it, until it is thin and even, add the spiced powder and pepper, stir well, then sprinkle with spinach, and serve after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.