Zijia hot soup
Hu spicy soup is found in many places, and the taste and seasoning of each place are different. But no matter where you are, people who have drunk it will feel delicious.
Especially as a child who grew up drinking Hu spicy soup, I miss the food in my hometown very much.
Fortunately, I can cook it myself, which is similar, but it tastes good.
The raw materials at home are not enough and authentic, hehe, pay attention: kelp, raw peanuts, bean curd, vermicelli, ham sausage.
First cut kelp into strips and wash peanuts. Put it in boiling water, simmer for an hour, add some vinegar, and the kelp will be cooked into pieces.
At this time, add the key seasoning of Hu spicy soup, Chili powder and black pepper. Pepper must be put in too much to taste. You can taste it while putting it.
When kelp and peanuts soften, add oil tofu. In fact, this is added according to personal taste. You can add some beef foam or tofu skin, add some salt to taste, cook for a few minutes, then add vermicelli, cook until the vermicelli is broken, and finally add ham slices.
Finally, thicken, put some chicken powder, then thicken with water starch, and gently stir while pouring water starch until it is suitable for sticking silk!
This fragrance is really unique and delicious! !
In fact, the method is very simple and the raw materials are also very simple. Stay at home, try what you like and enjoy the food in your hometown!
The method of Henan hot soup
Stew sweet potato vermicelli and chopped fat pork in an iron pot, and add peanuts, taro, yam, golden needle, fungus, dried ginger, cinnamon, gluten foam, etc. When cooked, add a proper amount of refined powder and pay attention to stirring. Then add seasoning, pepper, fennel, refined salt, soy sauce, and a little sugar, and a pot of Hu spicy soup with good color and fragrance is ready (it is said that authentic medicinal materials are added, and the specific ingredients are unknown). )
The preparation method of Henan diced pork and pepper soup is as follows.
[Ingredients] (30 bowls) cooked mutton 1.6 kg, mutton soup 10 kg, flour 1.5 kg, 500g of vermicelli (or vermicelli), kelp100g, fried tofu150g.
[Technology] It is divided into three processes: raw material treatment, gluten washing and soup making.
(1) Raw material processing. Dice (or slice) cooked mutton; Soak the vermicelli until soft, and then shred it; After kelp swells, it is washed and shredded, boiled in boiling water to remove mucus, and then soaked in clear water; Fried tofu and shredded; Remove yellow leaves from spinach, cut roots, wash and cut into sections about 2 cm long; Wash fresh ginger and cut or chop it into rice grains.
(2) Wash gluten. Put the flour into a basin, mix it with about 1 kg water to make a soft dough, and rub the dough with your hands dipped in water; Bake for a few minutes, then rub vigorously, then gently rub with clear water, and then wash with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed away, 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 tofu and salt in turn, bring to a boil with strong fire, and then add some cold water to make the soup pot slightly boil. Pick up gluten, shake your hands into chunks, and slowly rinse them into gluten ears in a basin (the chunks of gluten are scattered with a rolling pin). After boiling in the pot, stir the washed gluten batter (drain the 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 uniform, add the spiced powder and pepper, stir it evenly, then sprinkle with spinach, and eat it after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.
Method for make Shaanxi Muslim meatball hot soup
Shaanxi grass skirt soup practice ingredients: the materials used are somewhat similar to Henan grass skirt soup, perhaps improved on this basis. In addition to Chinese cabbage, potato pieces, carrot pieces and other essential materials, beef balls replaced diced meat in Henan Hu spicy soup. Before eating, you should pour sesame oil on it, cover it with chili pepper, and then take a Tuotuo steamed bread, which is a common noodle for Hui people. A cake may be 20cm in diameter and more than 1cm in thickness. It's really strong. Breaking into the soup is much rougher than mutton buns, and the first thumb is about the same size, depending on personal preference. . . . . . . .
Method 1 of meatball hot soup
To make sticky soup, you must first have a large iron pot of 0.8- 1 meter. When the water is 90% boiled, add smooth beef balls (there is little mutton, which may be due to the cost), and then add seasonal vegetables: potatoes, carrots (all cut into hob pieces), Chinese cabbage, long cowpea (inch long), zucchini and so on. Then add a certain amount of spices: salt, spiced powder, pepper, pepper powder and various secret recipes that are not known to outsiders (as if there is butter, etc.). ), add a proper amount of starch or flour (or for cost reasons) and stir with a wooden shovel until it becomes paste, then add monosodium glutamate and cook. When eating, you can add chili according to your personal preference (it is made by boiling chili noodles with oil, also called oil chili pepper, with different tastes). Hu spicy soup is not a common soup to drink after meals, but a mushy snack similar to fried liver and oil tea in Beijing.
I eat mostly in one way in Xi 'an, and I found the second way for your reference.
Method 2 of meatball hot soup
Use beef and mutton (Han people can use other meats) as meat stuffing, add cooking wine, pepper powder, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (never add more), mix well and submerge for half an hour or 10 minute. Soak auricularia auricula and daylily, wash and tear into small pieces and strips. Add shredded pepper, peanuts and boiled water to a boiling pot until peanuts are 80% ripe, squeeze the meat stuffing into meatballs by hand, put them in the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and add day lily. After about 8- 10 minutes, the meatballs are cooked, with round vermicelli and fungus. Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce. When the soup in the pot is sticky, you can beat the eggs into it, or add the crushed tender tofu. This soup is very comfortable to drink in winter. There can also be different soup bases, such as pig bones, cattle bones and sheep bones, and Chinese medicines such as Lycium barbarum can also be added.
The meatballs in meatball soup are very small, not as big as those in Four Joy Meetballs or meatball soup, only as big as the little finger, but if they are made of beef, the big meat is not good, so the meatball soup made by Han people is not good either.
No matter what meatball soup you make, sprinkle some pepper and sesame oil at the end. If you break the steamed stuffed bun and soak it in the soup, it will be more authentic It's fragrant and spicy. Absolutely enjoyable!
Zhoukou Jinji hot soup
The history of Jin Laosi Jin Ji Hu spicy soup can be traced back to the Northern Song Dynasty. At that time, the officials in the early dynasty liked to drink a bowl of spicy soup of Jin Laosi and Jin Ji Hu while waiting for the imperial court to promote blood circulation and dispel the cold, which was eye-catching and refreshing. Officials all drink this kind of soup, but the people like it more, so the business of Jin Laosi Jin Ji Hu spicy soup on Bianjing Imperial Street is booming. During the period of War of Resistance against Japanese Aggression, the Kuomintang bombed the Huayuankou of the Yellow River in Zhengzhou to prevent the Japanese army from going south, which caused the Yellow River to cut off for thousands of miles and displaced the affected people. Jin Henglong and Jin Hengyi, descendants of Jin Laosi Jinji Hu Spicy Soup, also came to Zhoukou from Kaifeng with the fleeing crowd, settled down here and made a living by operating Hu Spicy Soup. After liberation, later generations Mr. Jin devoted himself to the study on the basis of the original formula, which made the color and fragrance of Jinlaosi Jinjihula Decoction more unique. In particular, more than 20 kinds of Chinese herbal medicines are added to sober up, strengthen the spleen and stimulate appetite, which has the effects of food supplement and diet therapy for human body. Jin Laosi Jinji Hu spicy soup is amber in color, sour and spicy, fragrant and full of rotten tendons, which makes many politicians, senior officials and ordinary people love it. Since then, "Old Four Golden Records" has also become a resounding signboard in eastern Henan and an outstanding representative of Zhoukou's special diet.
Zhumazi stewed meat hot soup
Zhu Mazi stewed pork and spicy soup, which was called "Jia Zhu spicy soup" in history. Pockmarked Zhu is a native of Huaiyang. Since the Song Dynasty, his ancestors have been operating hot soup in the west of Cross Street in the north of the city. Legend has it that Zhu Yuanzhang, Emperor Hongwu of the Ming Dynasty, passed Huaiyang at the beginning of his business. He hasn't eaten for days and is exhausted. He was rescued by an old man named Zhu and presented with a bowl of hot soup. Zhu Yuanzhang woke up immediately after drinking, drank three bowls in a row and said, "Good soup, good soup!" " After Zhu Yuanzhang acceded to the throne, he summoned the old man surnamed Zhu to the imperial palace to cook soup and rice. Since then, Zhujiajian Island Hu Spicy Soup has gained great fame, and Zhujiajian Island has also been operating for a long time. In the Republic of China, Asako took over the technology of making soup from his parents. After some painstaking efforts, he created a stew and hot soup, which is now called Asako boiled stew and hot soup.
The spicy soup with braised pork with sesame seeds is characterized by its large consistency, moderate saltiness and sweetness, rotten meat like mud, sour and spicy taste and fragrant fragrance. Known as "drink hot soup in the morning and burp at night". Foreign guests come to Huaiyang, and compatriots from Hong Kong, Macao and Taiwan go back to Huaiyang to visit relatives, all of whom relish the "Ma Zhu Nothing Spicy Soup".
It is suggested that the characteristics of high-quality meatball soup are as follows
One: Smell
Beiwudu hot soup
Just smell the soup first to see if it has a strong beef soup flavor.
Two: Look.
Observe whether the ratio of vegetables to meatballs in the bowl is appropriate, whether the soup is moderate, and whether the pepper oil is red!
Three: eat
Lotus white is cooked neither soft nor hard, and the size is moderate. Whether potatoes are cooked with noodles depends on whether meatballs are elastic in the mouth, whether they taste like dumpling stuffing, the ratio of Chili oil to sesame oil, and whether people with special hobbies have some raw garlic seedlings. (Liu Feng and several big leather houses generally have them)
Four: products
How long can you keep the lingering fragrance in your mouth and the hemp taste of pepper after eating (more than ten minutes is a good product).
Several places of Henan hot soup
First, Xiaoyaozhen hot soup
Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in the Ming Dynasty, and it has a history of hundreds of years, with far-reaching influence. In Henan, when it comes to hot soup, the first thing people think of is Xiaoyaozhen hot soup. Xiaoyao Town has become the representative of Henan Hu spicy soup.
According to legend, during the Jiajing period of the Ming Dynasty, Yan Ge sought a secret recipe for boiling soup from a Taoist priest and presented it to the court. The cook made this soup according to this recipe. The emperor was refreshed and happy after drinking the soup, so he named it "Yu Tang". After the demise of the Ming Dynasty, the royal chef fled to Xiaoyao Town, a primitive town in China, and was favored by the latter, who passed this recipe on to Hu and became a secret treasure handed down from generation to generation. Therefore, soup, spicy and appetizing, is not operated by Hu family, and is gradually called "Hu spicy soup" by local people.
Xiaoyao Town Hot Soup is named after Hu family's management for generations. After the reform and opening up, to 1992, Hu spicy soup was passed down to Ms. Hu in the first generation 19, mainly made by family workshops, and the general business hours were from morning to noon. If customers want to drink, they must go to the booth. If you can't go to the Hu spicy soup stall at night or at other times, it will be difficult to drink Hu spicy soup. Therefore, Ms. Hu sprouted the idea of industrialization of Hu spicy soup. After many times of research and development, the traditional technology was combined with modern technology, and finally the industrialized and convenient Hu spicy soup was developed. So the store was withdrawn and the factory was opened, and the Xiaoyao Town Hu Spicy Soup was professionally industrialized.
In order to commemorate the history of Xiaoyao Town's hot soup spread from the Forbidden City in Beijing to Xiaoyao Town, Hu's descendants named Xiaoyao Town's hot soup as hot soup, which means it spread from the Forbidden City in Beijing to Xiaoyao Town. And renamed its factory "Henan Jing Yao Food Co., Ltd.". Today, the company has three brands, five series and more than 50 varieties, namely "Jing Yao", "Xiaoyao Town" and "Haoxiaoyao". Products are spread all over Henan Province and surrounding markets such as Shaanxi, Shanxi, Hebei, Shandong, Anhui and Hubei, and are favored by local consumers. At present, the company's direct chain store of Hu spicy soup is in preparation, and a brand-new era of three-dimensional operation is coming.
Second, Beiwudu Hot Soup
The stew and spicy soup in Beiwudu is delicious, spicy and delicious, with endless aftertaste. It is made of more than 30 Chinese herbal medicines plus stewed meat, pepper, pepper, pepper and star anise. It is also the best in Hu spicy soup.
Third, Kaifeng hot soup
Kaifeng Hu spicy soup and Xiaoyaozhen Hu spicy soup are made in the same way, and there is not much difference in taste. Just to enhance the fragrance, Kaifeng people replaced thousands of pieces with fried tofu, which has a strong fragrance. It is puzzling that a few spinach often floats out of Kaifeng Hu spicy soup, which sometimes makes people feel uncomfortable when drinking it for the first time.
Fourth, Xuchang hot soup
Xuchang hot soup can be described in two words: thin and spicy.
The soup is very thin, you can clearly see your pupils, and the floating pepper particles on the soup are clearly identifiable. Take a sip, and your throat will feel like burning iron. It can really be described as "sparse and exaggerated, bizarre and spicy".
Five, Nanyang hot soup
Nanyang Hu spicy soup is also seasoned with mutton soup and spicy with pepper. It's just that the choice of raw materials is simpler and more lively: cooked mutton (or beef) and gluten are necessary as usual, vermicelli is changed to vermicelli, and thousand tofu is discarded, and daylily is used instead. Light and palatable, spicy and delicious.
Six, Ruzhou hot soup
There are two kinds of hot soup, vegetarian and vegetarian. Personally, I think vegetarian hot soup can better reflect the dietary concept of Ruzhou people. The bamboo tube of the pot is more than one meter high, with thick ends and thin middle, much like the waist drum that the Korean people stood up. On the edge of a two-inch wide pot, there are shredded scrambled eggs, shredded green beans, shredded red peppers, shredded tofu with yellow outside and white inside, and shredded green onions with white inside ... It is simply an excellent watercolor painting under the steaming background. To choose the best Chili for soup, you must use Ruzhou flexible and smooth vermicelli. Scoop a bowl of hot soup, pinch a few dishes, and it is best to put a spoonful of vinegar and a bowl of hot and sour soup for you to taste! There are hot pot restaurants with good business in Xiguan Qiaotou and Zhonglou Market.
Seven, Xinyang Huangchuan Hot Soup
The Hu spicy soup in Huangchuan County, Xinyang City has a unique taste, which is quite different from the Hu spicy soup in northern Henan and other areas of Xinyang City. Its taste is spicy and delicious, with endless aftertaste, which makes people want to stop. And the hot soup here is only sold in the morning, so you have to get up early if you want to eat it. Its formula is unknown, and it is estimated to be ancestral.
Eight, Lushan hot soup
Lushan county, Guluyang. Its hot soup has also raised children in Lushan Mountain for many years. Its ingredients are carefully selected mutton slices, shredded tofu (fried dried tofu is cut into filaments), vermicelli, flour (used for thickening), onions, peppers and other condiments. The difference between Lushan hot soup and other places is that vermicelli is added. While eating porridge, I also added Q strength, which is more exquisite! In Lushan County, it is mainly the intersection of two old city gates and several steel mills, which is extremely authentic. If some people don't like anything, but no one in Lushan says they don't like Lushan hot soup. Not to mention the county seat, every township in Lushan County sells hot soup in the morning. Or a mobile cart point or a fixed booth. More than 80% of Lushan people who have the opportunity to eat Hu spicy soup will eat Hu spicy soup for breakfast. Cowardly is love through the ages. Hu spicy soup plays an important role in the daily life of children in Lushan Mountain.
Nine, cold restaurant hot soup
The meat sauce for Hu Mala Tang in the cold drink shop is made of the finest beef and beef bones boiled at high temperature for a long time, and the seasonings used are mostly the seasonings in our daily life (like star anise, pepper, fennel, cinnamon, clove, Amomum villosum, galangal and nutmeg). Based on the theory of homology of traditional Chinese medicine and food, the soup chef in the cold drink shop melts these seasonings into the soup. After a sip, the delicate, spicy and mellow soup will slowly infiltrate your whole mouth ... The soup chef of the cold drink shop adheres to the traditional craft formula and carefully carves it, which finally makes the soup in the cold drink shop have three unparalleled characteristics:
1, realizing the natural flavor produced by manual cooking in family kitchens and restaurants.
2. It has the original flavor, aftertaste and aftertaste of the old soup.
3, greatly reducing the traces of traditional processed food in flavor.
It is these unique flavors that make the cold drink shop Hu spicy soup still highly respected even after more than 2,000 years of vicissitudes.
Ten, Zhoukou Jinji hot soup
The history of Jin Laosi Jin Ji Hu spicy soup can be traced back to the Northern Song Dynasty. At that time, the officials in the early dynasty liked to drink a bowl of spicy soup of Jin Laosi and Jin Ji Hu while waiting for the imperial court to promote blood circulation and dispel the cold, which was eye-catching and refreshing. Officials all drink this kind of soup, but the people like it more, so the business of Jin Laosi Jin Ji Hu spicy soup on Bianjing Imperial Street is booming. During the period of War of Resistance against Japanese Aggression, the Kuomintang bombed the Huayuankou of the Yellow River in Zhengzhou to prevent the Japanese army from going south, which caused the Yellow River to cut off for thousands of miles and displaced the affected people. Jin Henglong and Jin Hengyi, descendants of Jin Laosi Jinji Hu Spicy Soup, also came to Zhoukou from Kaifeng with the fleeing crowd, settled down here and made a living by operating Hu Spicy Soup. After liberation, later generations Mr. Jin devoted himself to the study on the basis of the original formula, which made the color and fragrance of Jinlaosi Jinjihula Decoction more unique. In particular, more than 20 kinds of Chinese herbal medicines are added to sober up, strengthen the spleen and stimulate appetite, which has the effects of food supplement and diet therapy for human body. Jin Laosi Jinji Hu spicy soup is amber in color, sour and spicy, fragrant and full of rotten tendons, which makes many politicians, senior officials and ordinary people love it. Since then, "Old Four Golden Records" has also become a resounding signboard in eastern Henan and an outstanding representative of Zhoukou's special diet.
Xi。 The Old Capital of Huang Xi —— Braised pork with sesame seeds and hot soup in Huaiyang County.
Zhu Mazi stewed pork and spicy soup, which was called "Jia Zhu spicy soup" in history. Pockmarked Zhu is a native of Huaiyang. Since the Song Dynasty, his ancestors have been operating hot soup in the west of Cross Street in the north of the city. Legend has it that Zhu Yuanzhang, Emperor Hongwu of the Ming Dynasty, passed Huaiyang at the beginning of his business. He hasn't eaten for days and is exhausted. He was rescued by an old man named Zhu and presented with a bowl of hot soup. Zhu Yuanzhang woke up immediately after drinking, drank three bowls in a row and said, "Good soup, good soup!" " After Zhu Yuanzhang acceded to the throne, he summoned the old man surnamed Zhu to the imperial palace to cook soup and rice. Since then, Zhujiajian Island Hu Spicy Soup has gained great fame, and Zhujiajian Island has also been operating for a long time. In the Republic of China, Asako took over the technology of making soup from his parents. After some painstaking efforts, he created a stew and hot soup, which is now called Asako boiled stew and hot soup.
The spicy soup with braised pork with sesame seeds is characterized by its large consistency, moderate saltiness and sweetness, rotten meat like mud, sour and spicy taste and fragrant fragrance. Known as "drink hot soup in the morning and burp at night". Foreign guests come to Huaiyang, and compatriots from Hong Kong, Macao and Taiwan go back to Huaiyang to visit relatives, all of whom relish the "Ma Zhu Nothing Spicy Soup".
Introduction of China famous snack Beiwudu hot soup
Beiwudu Town is located in the south bank of Shahe River, 25 kilometers north of Wuyang County, Luohe City. It was called Dingling in ancient times and has a long history of more than two thousand years. According to historical records, during the Ming and Qing Dynasties, the commercial economy here reached its peak, Shanxi and Shaanxi businessmen gathered here, and the commodities in Zhenrushui (Shahe), Xiruluo, East Jianghuai, South Jingchu, North Zhengbian and Jiangnan were mixed, and the coastal reed salt aquatic products were swallowed up and transferred. It was once praised as "Northern Dance Crossing Japan to Earn Gold", "Small Beijing with Nine Doors and Nine Customs", "Unfinished Shop (Sheqi County) and Unsatisfied Northern Dance Crossing", and it was an important commercial distribution center in central Henan at that time. Due to the accumulation of history, there are many famous snacks in Beiwudu, such as Hu spicy soup, paper buns, canned dumplings, mutton steamed dumplings, fried cakes and dumplings, among which Hu spicy soup is one of the most famous snacks in Beiwudu.
The stew and spicy soup in Beiwudu is delicious, spicy and delicious, with endless aftertaste. It is made of more than 30 Chinese herbal medicines plus stewed meat, pepper, pepper, pepper and star anise. Judging from the color of the soup, the Hu spicy soup in Beiwudu is dignified, and in terms of taste, it is full of spicy taste because it uses more peppers. Another nickname of Chili soup is Bazhen soup, which is naturally exaggerated, but it also shows that Chili soup has a lot of "content". The most common products are gluten, kelp, vermicelli, shredded pork, peanuts, coriander, Jiang Mo, pickled mustard tuber and pepper. According to different festivals and regions, there will also be beef (sheep) meat, soybeans, fungus, day lily, spinach, radish strips, chopped green onion and so on. The method is very complicated. First, mix flour with light salt water, knead it into dough, and then add water to "wash" gluten. Gluten is tender after water is boiled. After the gluten is cooked, pour the water for washing the gluten, that is, the thin starch paste, into the pot, simmer until the soup is thick, then add other ingredients and boil. Add mustard tuber, sesame oil, balsamic vinegar, etc. And it tastes sticky and delicious. Spicy is its main feature, but that kind of spicy is not as spicy as eating Chongqing hot pot, but spicy in the mouth and beautiful in the heart. Then it's sour. Generally, vinegar should be added to this soup, which is spicy and sour, with spicy taste in acid. Coupled with the comprehensive reaction of various raw materials, it is fragrant, smooth, moist and chewy when swallowed, which is very satisfying. There is another way to eat Chili sauce soup. Half a bowl of Chili sauce soup mixed with half a bowl of bean curd brain is called "two bastards" People who sell sticky soup often accidentally sell tofu brain. Stir it a little with a spoon, and the delicious, light and bitter tofu will be alternately stimulated with the sticky, sour and spicy soup, adding more flavor. Especially in the early morning of winter, after eating a bowl of sticky soup, thin sweat will seep from the forehead, and the whole body will be hot and the appetite will be wide open.
Although Beiwudu hot soup has been enduring for hundreds of years, how can Beiwudu hot soup develop further compared with Xiaoyaozhen hot soup in the future? This is a question worth pondering. The person in charge of Zhaishan Jia Hu spicy soup in Long Yuan, Wuyang County has a more positive view: First, the local government should take the opportunity of China Food Festival, make great efforts to guide the market development, increase the packaging and publicity of Beiwudu Hu spicy soup, and promote industrial upgrading. We can learn from the industrial expansion of Taiwan Province Yonghe Soymilk and Kaifeng Tangyuanzi. Second, it is necessary to organize some relevant technicians to excavate and integrate Beiwudu Hula Soup, so as to develop it on the basis of traditional famous snacks.