Make vermicelli, fresh diced meat, gluten. The soup is boiled in a large pot. First, pour the aged soup guide into the pot, add water according to the number of herbs and seasonings. Slowly simmer over medium heat. Wait until about 1 hour - 2 hours. Raise the heat to high, and then put the fresh meat, gluten and vermicelli into the pot to simmer. The whole process takes about three - four hours.
Main ingredients: a pot of broth (chicken broth or rib soup), two taels of flour and water whisked in one direction to make a batter that separates the starch from the gluten and is ready to be used, three taels of cooked chicken or shredded pork, a small amount each of sprouted fungus, seaweed, shiitake mushrooms, and golden broccoli, one taels of vermicelli (a kind of noodle made of mung bean or sweet potato starch unique to Henan Province and similar to vermicelli and rice noodles), and a dozen grains of raw peanut rice. Seasoning: salt, monosodium glutamate (MSG), pepper, chili powder
Steps: Place the soup on the fire, wait for the water to boil, and put in the other main ingredients except flour. After boiling, evenly pour in the batter, push it with a spatula to keep it from sticking to the pot, and add the appropriate amount of toppings when it boils.
Note that the flour should be the right amount, too thick and too thin are not good. Cayenne pepper and paprika should be added according to personal preference. Shredded meat can also be used lamb.
Features: fragrant, spicy and fresh. Good nutrition.
The main ingredients of Easy Hoisin Soup are: fine flour, cooked mutton, and the ingredients are star anise, pepper, pepper, fennel, sand nuts, meat buckle, eight cinnamon, cold syrup, vermicelli, monosodium glutamate, refined salt, fungus, noodle gravy, sesame oil, vinegar and so on.
The paste spicy soup with materials, condiments complete. There are vermicelli, gluten, yam, yellow flowers, fungus, shredded kelp, diced beef, etc., and condiments such as pepper, cloves, cinnamon, strawberry, aniseed, cardamom, etc., which are mixed and crushed and sifted through a bamboo sieve. The practice is: first boil the main ingredients, then add color with syrup and beat yellow with the water used to wash gluten. When done, the soup is pink and transparent paste.