Recipe: star anise 3 pounds, 3 pounds of fennel, 4.5 pounds of big red robe pepper, cinnamon 1 catty, 0.5 pounds of good ginger, 2 pounds of dry ginger, 0.8 pounds of grass jelly (1 pound in the winter with 1 catty), 0.7 pounds of yukon fruit (0.8 pounds in the winter), 0.4 pounds of white buckles (0.5 pounds in the summer ), 0.2 pounds of sand nuts, 0.8 pounds of cloves, 2 jin of black pepper, 1 jin of white pepper, 0.2 jin of Sannai, 0.4 jin of Wicker, total **** 20.6 jin.
Another recipe is not to use black pepper to increase the white pepper to 4 - 6 pounds
Each one hundred bowls; 20 yuan of beef, red chili pepper noodle 3 small tablespoons, goat oil 1 catty, powder owed to 4 - 5 pounds, 0.4 - 0.6 pounds of dashi, 0.5 pounds of salt, 0.5 pounds of MSG, 0.5 pounds of cauliflower, 0.5, gluten maki 5 pounds, 0.5 pounds of fungus Vermicelli 1 - 1.5 pounds, Sunset yellow two hollowed out ear spoon, goat bone base for the first time 30 pounds, goat oil 2 pounds. Two days of dosage every day for 2 pounds of sheep bones, for 1 pound of suet, powder owed to cool water to soak open not too thin, this time with bone broth and powder owed to water slurry blended a little in a separate pot and stirred, so that the powder owed to slurry a little warm on the line, the purpose is to make the powder owed to slurry and bone broth evenly blended, and so the powder owed to processed in advance into a semi-cooked state,, (the powder owed to a bit of warmth and immediately poured into the pot), the wood ear tofu maki-e 4-5 p.m. washed good! Soak in cool water, spare bones soaked in cool water for 4-6 hours, goat broth and water to the ratio of 1:2.
Vegetarian broth 1.5 pounds of beef sold in a rolling pot of oil, bean paste, chili pepper Squeeze a little.
Method of production: bones, beef, rolling soup, put fungus, cauliflower, a moment into the salt, seasonings, powder yawn, and then into the gluten maki sprinkled into slices, vermicelli, and then into the, chili noodles, monosodium glutamate, sunset yellow Starting the pot into the small scallions.
Pepper 4.5 jin, anise 3 jin, cumin 3 jin, dry ginger 2 jin, black pepper 2 jin, white pepper 1 jin, cinnamon 1 jin, strawberry 0.8 jin (1 jin in the winter), cloves 0.8 jin, jade fruit 0.7 jin (0.8 jin in the winter), 0.5 jin of ginger, 0.4 jin of white buckles (0.5 jin in the summer ), Wicker 0.4 jin, 0.2 jin of trinidad, 0.2 jin of sand nuts, total **** 20.6 jin.
Additionally; the ratio of pepper is: two parts black pepper, one part white pepper
Note the author believes that cinnamon, grass berries, meat kou should be added more than half as good
Henan Hu Spicy Soup Practice:
First, the sweet potato vermicelli and chopped fat beef into an iron pot to stew, while adding peanut kernels, taro, yam, golden needles, fungus, dry ginger, cinnamon, gluten bubble. When eight mature hook into the appropriate amount of fine powder, pay attention to stir. Then blended into the seasoning and pepper, pepper, fennel, salt and soy sauce, slightly added a little sugar, a pot of color and flavor of the best hu chili soup is made (it is said that the authentic also add herbs, the specific ingredients are not known.)
Henan meat paste spicy soup production method is as follows:
Raw materials (30 bowls): 1.6 kg of cooked mutton, mutton soup 10 kilograms, 1.5 kilograms of flour, vermicelli (or vermicelli) 500 grams, 100 grams of kelp, 150 grams of deep-fried bean curd, 250 grams of spinach, 15 grams of pepper, 8 grams of five-spice powder, 20 grams of ginger, 10 grams of salt, 500 grams of balsamic vinegar, 150 grams of sesame oil. 150g of sesame oil.
Technology: divided into raw materials processing, washing gluten, making soup three processes.
1, raw material processing: cooked lamb cut into small dice dice (can also be sliced); soften the skin soak cut into silk; kelp bloated after washing and cut into threads, boiled in boiling water to remove the mucus, and then soak in water; deep-fried tofu cut into threads; spinach picking the yellow leaves, peeling the root, cleaned and cut into about 2 cm long; fresh ginger washed and cut into or chopped into rice grains.
2, wash gluten: put the flour into the basin, with about 1 kg of water into a soft dough, with a hand dipped in water to knead the dough; molasses for a few minutes, and then knead again, and then into the water and gently knead, to the face of the water is thick, and then change the water and then wash. Repeat this several times until all the flour juice in the dough is washed out, then remove the gluten by hand and soak it in a bowl of clean water.
3, making soup: add about 5 kilograms of water to the pot, add the fresh lamb broth, then put in the shredded vermicelli, shredded seaweed, fried tofu and salt in turn, and boil it over high heat, and then add some cool water to make the pot of soup a slight boil. Pick up the gluten, shake it with both hands into large thin slices, and slowly shabu-shabu the gluten into spikes in the pot (stir large pieces of gluten with a rolling pin to break them up). When the pot comes to a boil, stir the gluten-washing gravy (drain the water from the top) into a thin paste and hook it into the pot, stirring with a rolling pin while hooking, until it is evenly thickened, add the five-spice powder and pepper, stir, then sprinkle in the spinach, and the soup will be ready when it comes to a boil. When serving, drizzle in balsamic vinegar and sesame sesame oil.
Shanxi Hui people meatballs Hu spicy soup production method:
Shanxi Hu spicy soup practice raw materials: the material and Henan Hu spicy soup has a few similarities, perhaps it is improved on this basis. Cabbage, potatoes, carrots and other necessary materials outside the block, beef meatballs instead of Henan Hu spicy soup diced meat, before eating to pour sesame oil, overlay oil splash hot pepper, and then take a dodo bun, which dodo is a common noodle Hui people, a cake afraid of 20cm in diameter, 1cm more than the thickness, really solid. Break open and soak into the soup, more than mutton buns to be much more coarsely, break a thumb on the first section size is about the same, according to personal preference.
Meatball paste spicy soup practice a:
Making paste spicy soup first to have a 0.8 - 1 meter large iron pot to become. Water boiled ninety percent to add a good hand-rolled smooth as a penny-sized beef meatballs (lamb's rarely, may be the reason for the cost), and then into the seasonal vegetables: potatoes, carrots (are cut into hobnail pieces), cabbage, long cowpeas (inch), zucchini, and so on. Then put in the quantitative seasoning: salt, five-spice powder, pepper, pepper and do not let outsiders know the secret recipe of each family (like butter and so on), add the appropriate amount of starch or flour (or cost reasons) with a wooden spatula stirring until the paste, add monosodium glutamate (MSG), cooked to be ready. Eat according to personal preference can be added to the spicy (made with boiling oil splashed into the chili pepper, also known as oil splash hot pepper, the taste of each family is different). Paste spicy soup is not a common soup to drink after a meal, but a paste-like snack similar to Beijing's fried liver and oil tea.
Meatball paste spicy soup practice two:
With beef, mutton (Han people can use other meat) to make the meat filling, add wine, pepper, ginger, sesame oil, monosodium glutamate (MSG), salt, an egg, a little bit of flour (do not add more) mixed, drowned for half an hour or 10 minutes. Soak the fungus yellow cauliflower, wash, tear into small pieces and small strips. Cooking pot with shredded chili peppers, peanuts and water to boil until the water rolls peanuts 8 mature, with the hands of the meat mixture squeezed into meatballs into the pot (with a spoon for meatballs can also be, but not as good as the taste of the hand squeezed), under the yellow cauliflower, after 8-10 minutes or so meatballs on the cooked, under the round vermicelli, under the fungus. Mix a bowl of starch sauce, add a lot of ground pepper, white pepper, a small amount of five-spice powder, the vermicelli cooked when you can put this bowl of sauce. When the soup thickens in the pot, you can break an egg into it, or add crumbled young tofu. This soup is very comfortable to drink in winter, you can also have different soup base, pork bone, beef bone, sheep bone, you can also add Chinese medicine such as wolfberry.
The meatballs in meatball soup are very small, not as big as the meatballs in meatball soup, only as big as your thumb, but they must be made of beef, and big meat is not good, so the meatballs in meatball soup made by Hanmin are not good.
No matter what kind of meatballs you make out of the spicy soup, and finally sprinkled with some pepper and sesame oil, if you break the bun into pieces soaked in the soup, it is more authentic! It's very flavorful and spicy and absolutely addictive!
Additionally, the tip is a quality meatball paste spicy soup features the following:
One, smell: that is, the soup end up first smell, there is no thick pungent flavor of beef soup.
Second, look: observe the bowl of vegetables and meatballs with the right proportion, whether the soup is the right consistency, spicy oil is adjusted red!
Three, eat: Lotus white boiled not soft and not hard, the size of the right, whether the potatoes are boiled noodles grin, the key is to eat the balls in the mouth there is no elasticity, there is a similar dumpling filling meat flavor straight to the nose, chili oil and sesame oil with the proportion of special hobbies look at whether there is a little sprinkled with raw garlic cloves.
Four, taste: after eating the mouth of the residual flavor and pepper hemp flavor can maintain how long (more than ten minutes for the best).
The origin of the old Yang family hot soup in the town of Easy Ming Jiajing years, Yan Gelao in the hands of a Taoist priest to get a secret recipe for soup, and then offered to the court. After the emperor took it, he felt gloriously refreshed and full of vitality. The Qing Dynasty destroyed the Ming Dynasty, and the imperial chef Zhao Qi brought the secret recipe to the famous town in the Central Plains, and then passed on the secret recipe of Hu Hot Soup to the local people.
Yang Jie Hu hot soup heir Yang Jiming in order to make Yang Jie carry forward, benefit the world, in the original formula based on intensive research, combined with modern technology carefully screened ingredients, after 50 years of repeated tests finally made "group of immortals flocked to, and compete to taste a spoonful of fresh" of the old Yang family convenient Hu Hot Soup. So far, the old Yang family Hu spicy soup in the town of free and easy with the color and flavor mellow, soup flavor spicy and other characteristics, popular up and down the country, renowned north and south of the Yangtze River. Easy town Hu spicy soup has become a recognized Chinese eat a great.
Hu Zhaotang is a famous snack in Henan, represented by Zhoukou City, Xihua County, Free Town. Because of the different dietary habits in different parts of Henan, it can be divided into the following five flavors.
One, Xihua County town of Hu spicy soup
Xihua County town of Hu spicy soup is said to have originated in the Ming Dynasty, according to today's history of more than six hundred years, its influence is also quite far-reaching. The most prestigious is the Yang family Hu spicy soup, with mutton soup with water and accessories by the martial arts fire simmering, the pot is wide open, and then wash gluten sinking slurry slowly hooked into the pot. Add pepper and five-spice powder and stir well. When you eat it, drizzle it with vinegar and sesame oil to make it more sour, spicy and aromatic, with a rich flavor.
Two, Kaifeng Hu spicy soup
Kaifeng Hu spicy soup and the town of Hu spicy soup method is similar, the taste difference is not too big, just in order to enhance the aroma of Kaifeng people to change the thousand sheets of deep-fried tofu, drink a strong flavor of beans. It is puzzling that the Kaifeng spicy soup often floats with a few spinach, which sometimes makes the first drinker feel not quite accustomed to.
Three, Xuchang Hu spicy soup
Xuchang Hu spicy soup with two words to describe the more appropriate: thin, spicy
Soup thin can clearly see your pupils, floating in the soup above the pepper points particles are clearly discernible. When you take a sip, you'll feel a burning pain in your throat as if you've been stuffed with a branding iron, and you'll feel a burning pain in your throat. It can be called "thin exaggerated, spicy bizarre".
Four, Nanyang Hu spicy soup
Nanyang Hu spicy soup is also a mutton broth to improve the fresh flavor, pepper to improve the spicy flavor. Only in the choice of raw materials is more simple and clear: cooked lamb (or beef) and gluten as usual is to be, vermicelli instead of vermicelli, thousand sheets of tofu are discarded, but to the cauliflower instead. It's a good, light, spicy, flavorful dish.
Five, Ruzhou Hu spicy soup
Hu spicy soup has meat and vegetarian two, I personally think that vegetarian Hu spicy soup is more reflective of Ruzhou people's culinary philosophy. The support pot of the bamboo barrel is more than a meter high, two thick, thin in the middle, very much like standing up the Korean drum. Two inches to the wide edge of the pot clustered with fried golden egg, dark green bean curd section, bright red chili pepper, yellow outside and white inside the tofu, white and green onion ...... in the background of the steaming heat, is simply a great watercolor painting. The soup is made with the finest pepper and must be made with the soft and smooth vermicelli of Ruzhou. Ladle a bowl of hot soup, pinch a few pinches of vegetables, preferably with a small spoonful of vinegar, a bowl of hot and sour soup is waiting for you to taste! There are good hot and sour soup stores in Xiguan Qiaotou and Zhonglou Market. Use beef, mutton (Han people can use other meat) to make meat filling, add cooking wine, pepper, ginger, sesame oil, monosodium glutamate (MSG), salt, an egg, a bit of flour (do not add more), mix well, submerged for half an hour or 10 minutes. Soak the fungus yellow cauliflower, wash, tear into small pieces and small strips. Cooking pot with shredded chili peppers, peanuts and water to boil until the water rolls peanuts 8 mature, with the hands of the meat mixture squeezed into meatballs into the pot (with a spoon for meatballs can also be, but not as good as the taste of the hand squeezed), under the yellow cauliflower, after 8-10 minutes or so meatballs on the cooked, under the round vermicelli, under the fungus. Mix a bowl of starch sauce, add a lot of ground pepper, white pepper, a small amount of five-spice powder, the vermicelli cooked when you can put this bowl of sauce. When the soup thickens in the pot, you can break an egg into it, or add crumbled young tofu. This soup is very comfortable to drink in winter, you can also have different soup base, pork bone, beef bone, sheep bone, you can also add Chinese medicine such as wolfberry.
The meatballs in meatball soup are very small, not as big as the meatballs in meatball soup, only as big as your thumb, but they must be made of beef, and big meat is not good, so the meatballs in meatball soup made by Hanmin are not good.
No matter what kind of meatballs you make out of the spicy soup, and finally sprinkled with some pepper and sesame oil, if you break the bun into pieces soaked in the soup, it is more authentic! It's very flavorful and spicy and absolutely addictive!
Additionally, the tip is a quality meatball paste spicy soup features the following:
One, smell: that is, the soup end up first smell, there is no thick pungent flavor of beef soup.
Second, look: observe the bowl of vegetables and meatballs with the right proportion, whether the soup is the right consistency, spicy oil is adjusted red!
Three, eat: Lotus white boiled not soft and not hard, the size of the right, whether the potatoes are boiled noodles grin, the key is to eat the balls in the mouth there is no elasticity, there is a similar dumpling filling meat flavor straight to the nose, chili oil and sesame oil with the proportion of special hobbies look at whether there is a little sprinkled with raw garlic cloves.
Four, taste: after eating the mouth of the residual flavor and pepper hemp flavor can maintain how long (more than ten minutes for the best).
The origin of the old Yang family hot soup in the town of Easy Ming Jiajing years, Yan Gelao in the hands of a Taoist priest to get a secret recipe for soup, and then offered to the court. After the emperor took it, he felt gloriously refreshed and full of vitality. The Qing Dynasty destroyed the Ming Dynasty, and the imperial chef Zhao Qi brought the secret recipe to the famous town in the Central Plains, and then passed on the secret recipe of Hu Hot Soup to the local people.
Yang Jie Hu hot soup heir Yang Jiming in order to make Yang Jie carry forward, benefit the world, in the original formula based on intensive research, combined with modern technology carefully screened ingredients, after 50 years of repeated tests finally made "group of immortals flocked to, and compete to taste a spoonful of fresh" of the old Yang family convenient Hu Hot Soup. So far, the old Yang family Hu spicy soup in the town of free and easy with the color and flavor mellow, soup flavor spicy and other characteristics, popular up and down the country, renowned north and south of the Yangtze River. Easy town Hu spicy soup has become a recognized Chinese eating a great.
Hu Zhaotang is a famous snack in Henan, represented by Zhoukou City, Xihua County, Free Town. Because of the different dietary habits in different parts of Henan, it can be divided into the following five flavors.
One, Xihua County town of Hu spicy soup
Xihua County town of Hu spicy soup is said to have originated in the Ming Dynasty, according to today's history of more than six hundred years, its influence is also quite far-reaching. The most prestigious is the Yang family Hu spicy soup, with mutton soup with water and accessories by the martial arts fire simmering, the pot is wide open, and then wash gluten sinking slurry slowly hooked into the pot. Add pepper and five-spice powder and stir well. When you eat it, drizzle it with vinegar and sesame oil to make it more sour, spicy and aromatic, with a rich flavor.
Two, Kaifeng Hu spicy soup
Kaifeng Hu spicy soup and the town of Hu spicy soup method is similar, the taste difference is not too big, just in order to enhance the aroma of Kaifeng people to change the thousand sheets of deep-fried tofu, drink a strong flavor of beans. It is puzzling that the Kaifeng spicy soup often floats with a few spinach, which sometimes makes the first drinker feel not quite accustomed to.
Three, Xuchang Hu spicy soup
Xuchang Hu spicy soup with two words to describe the more appropriate: thin, spicy
Soup thin can clearly see your pupils, floating in the soup above the pepper points particles are clearly discernible. When you take a sip, you'll feel a burning pain in your throat as if you've been stuffed with a branding iron, and you'll feel a burning pain in your throat. It can be called "thin exaggerated, spicy bizarre".
Four, Nanyang Hu spicy soup
Nanyang Hu spicy soup is also a mutton broth to improve the fresh flavor, pepper to improve the spicy flavor. Only in the choice of raw materials is more simple and clear: cooked lamb (or beef) and gluten as usual is to be, vermicelli instead of vermicelli, thousand sheets of tofu are discarded, but to the cauliflower instead. It's a good, light, spicy and flavorful dish.
Five, Ruzhou hot soup
Hot soup has meat and vegetarian two, I personally think that vegetarian hot soup better reflect the concept of Ruzhou people's food. The support pot of the bamboo barrel is more than a meter high, two thick, thin in the middle, very much like standing up the Korean drum. Two inches to the wide edge of the pot clustered with fried golden egg, dark green bean curd section, bright red chili pepper, yellow outside and white inside the tofu, white and green onion ...... in the background of the steaming heat, is simply a wonderful watercolor painting. The soup is made with the finest pepper and must be made with the soft and smooth vermicelli of Ruzhou. Ladle a bowl of hot soup, pinch a few pinches of vegetables, preferably with a small spoonful of vinegar, a bowl of hot and sour soup is waiting for you to taste! Xiguan Qiaotou and Zhonglou Market have good business Hu spicy soup store.