The ingredients of the hot soup in the pot

1. About the Composition of Hometown Hot Soup Hot Soup is a kind of soup snack originated in Henan (divided into two schools: Xiaoyao Town Hot Soup in Xihua County, Zhoukou City, Henan Province and Beiwudu Hot Soup in Wuyang County, Luohe City, Henan Province).

As the name implies, Hu spicy soup based on pepper and Chili bone soup is fragrant and spicy, and has developed into one of the snacks that people in Henan love and know. Generally, there are many stalls selling Hu spicy soup in the streets and alleys in the morning. Oil cake, steamed stuffed bun, fried dough sticks and hot and sour soup are a delicious breakfast.

When Hu spicy soup is drunk too much, smart Henan people mix tofu and Hu spicy soup, which is called "tofu and Hu spicy soup mixed" for short. It is nutritious and does not get angry, which can kill two birds with one stone. Hu spicy soup also spread to neighboring provinces and cities. Shaanxi Xi 'an also has hot soup, which is divided into two kinds. One is made by Henan people, called Henan Hu spicy soup, also called diced pork Hu spicy soup, Henan Hu spicy soup. One is made by local Muslims and called meatball hot soup.

First of all, origin: the source of Henan Hu spicy soup is very old. Judging from the information available at hand, most of them are folk rumors, including Zhou Dynasty, Three Kingdoms, Song Dynasty and Ming Dynasty. I'm afraid it was impossible in the Zhou Dynasty. It belongs to collateral, and I'm afraid it was pulled on food such as broth.

When the three countries say that there is no evidence, the credibility will be lost by three points. The main seasoning of Henan Hu spicy soup is pepper. According to the "Youyang Miscellany" cloud: "Pepper, when it leaves the country of Mogantuo, is said to have no clear branch. Its seedlings are overgrown with weeds, the stems are extremely weak, the leaves are one and a half inches long, there are thin strips flush with the leaves, and the thin strips bear seeds, which are opposite to each other. Its Ye Chen opens and closes, and its son is wrapped in leaves. My son looks like China pepper, spicy. It was picked in June. Today, people use it to make Pan Hu meat. "

Pepper was introduced into China only in the Tang Dynasty. It is estimated that the three countries are just faking to support themselves.

Song dynasty, it is quite credible. As a folk snack, Hu spicy soup is rarely mentioned in ancient books. According to experts' research, the ancestors of Hu spicy soup should be hot and sour soup and meat porridge. According to the prescription of Taiping Huimin Heji, which was widely circulated in the Song Dynasty, it is estimated that the social trend at that time was to add pungent and fragrant drugs to food, so Hu spicy soup was improved on the basis of these two foods. I'm afraid the purpose of adding meat to hot and sour soup is to adapt to more people's tastes, invigorate qi and tonify deficiency, supplemented by spices such as ginger, pepper, star anise and cinnamon, soothing the liver and strengthening the spleen.

Therefore, the taste of Henan Hula soup is mainly sour and spicy. Until the Jin and Yuan Dynasties, the Central Plains was in turmoil, and most of the rivers and mountains north of the Yangtze River were in the hands of Di Yi. )

Jin people and Mongolian people used to eat beef and mutton, and most of the Hu spicy soup was improved to adapt to the current situation and survive.

The following spread estimates have a lot to do with frequent natural disasters and refugee migration in Henan. The method is also quite simple. Fresh mutton is mixed with clear water and spices such as ginger and fennel, and fried accessories such as gluten, bean curd skin, vermicelli and day lily are boiled with strong fire. After boiling, add gluten washing water (water with precipitated batter after gluten washing) to thicken the mixture. Add pepper and spiced powder and mix well.

When eating, add vinegar and sesame oil, sprinkle coriander and mix Chili oil. The taste is sour and spicy, supplemented by fresh fragrance. With meals, eat pasta such as fried dough sticks, oil cakes and scallion oil cakes.

Hu spicy soup of Hui nationality must have been inspired by Henan Hu spicy soup and improved from the traditional braised dishes of Hui nationality. In places where Han people gather, if you want to be engaged in the catering industry and excel, you can only work hard on seasonings, so you abandon the sour taste and use the salty taste more suitable for northwest people to set off the fragrance of mutton soup and beef soup. Rinsing beef and mutton is a traditional project of Hui nationality, which is rich in seasoning and self-evident.

Reduce the amount of heavy pepper to highlight the taste of meat and vegetables), and use more atmospheric beef balls (minced beef and noodles, boiled) which are more delicious and practical. Accessories increased, including Chinese cabbage, potato pieces, carrot pieces, fungus, day lily, yuba, wax gourd and so on. And the time sequence of adding accessories is different. Be sure to make every dish both soft and hard. It looks very selling and quite crystal clear.

When finished, the cauldron and the stove are placed at the door together. The master stirred the cauldron with one hand and rested his hips with the other, and began to shout: meatballs ~ Chili soup ~ ~. Step forward and ask for a bowl of sticky soup (there must be many meatballs), pour sesame oil on it, cover it with chili pepper, and take a steamed bread. This kind of steamed bread is a common noodle of Hui nationality. A loaf of bread is even 20cm in diameter and over 1cm in thickness, which is really solid.

Breaking into the soup is much rougher than mutton buns, and the first thumb is about the same size, depending on personal preference. When I eat a bowl in cold weather, I only feel a heat flow from my chest and abdomen to the end of my skin pores, sweating like rain, and a northwest pride begins to spread from my chest.

The origin of Hu spicy soup in Xiaoyao Town During Jiajing period of Ming Dynasty, Ge Yan got a secret recipe for making Hu spicy soup from a Taoist priest and presented it to the court. After taking it, the emperor felt radiant and full of vitality.

Hence the name "Yutang". In the Qing Dynasty, the royal chef brought the second secret recipe to Xiaoyao Town, originally named in China, and passed it on to Yang, which became a treasure handed down from generation to generation by the Yang family.

In order to carry forward the secret recipe, Jamie Yang, a descendant of Hui Ze, devoted himself to studying on the basis of the original formula and carefully screened the ingredients by combining modern technology. After 50 years of repeated experiments, he finally made Lao Yang's secret recipe Hu spicy soup, in which "immortals flock together and taste a spoonful of fresh". At this point, Xiaoyao Town Laoyangjia Hu spicy soup is popular all over the country with its mellow color, fragrance and spicy soup, and enjoys a good reputation in the north and south of the country.

Become universally recognized as a must-eat in China. Let you taste the authentic "Chinese famous food" Laoyangjia hot soup without leaving home.

Hot soup is a famous snack in Henan, represented by Xiaoyao Town, Xihua County, Zhoukou City. Because of the different eating habits in different parts of Henan, it can be divided into the following four flavors.

1. Hot soup in Xiaoyao Town, Xihua County It is said that the hot soup in Xiaoyao Town, Xihua County originated in the Qing Dynasty. It has a history of more than 200 years and has a far-reaching influence. The most famous one is Yangjiahula soup, which is made of mutton soup, clear water and auxiliary materials by fire. After the pot is wide open, slowly hook the washed gluten noodles into the pot.

When the thickness is moderate, add pepper and spiced powder and mix well. When you eat it, it is drenched with balsamic vinegar and sesame oil, and it feels sour, warm, fresh and fragrant, and has a strong taste.

Second, Kaifeng Hu spicy soup Kaifeng Hu chili pepper.

2. Write an essay about Hunan Zhengzhou hot soup, which is one of the most popular snacks in Zhengzhou. You can see all kinds of breakfast shops in the streets. Master Wang's hot soup in Zhengzhou has a prominent Chili flavor and a slightly spicy aftertaste. The noodles, fungus, beef, gluten and bean skin in the soup make this bowl of soup look amazing. It is also very vivid. In the cold early winter earthquake, a bowl of Hu spicy soup with contents, with fried buns or fried buns and pies, is a warm breakfast for you from the inside out. The most famous in Zhengzhou is Xiaoyao Town Hot Soup.

Hot soup origin editor

Hu spicy soup is a must in Henan snack series. It originated in the mid-Qing Dynasty and flourished in the early years of the Republic of China. After that, the pattern was constantly renovated. Today, if you walk in the alley of Luoyang, you can see it everywhere. Why can a small bowl of hot soup last forever? With its popular taste and low price, it has always been the first choice for people to eat breakfast.

The history of hot soup

No matter how many unofficial history in those small shops record the origin of Hu spicy soup, the official history describes its origin like this: "Hu spicy soup is a must in Luoyang snack series. It originated in the middle of the Qing Dynasty and flourished in the early years of the Republic of China. " But in fact, the current hot soup is generally pulling the banner of Xiaoyao Town, Xihua County, Zhoukou. As for the practice of Hu spicy soup, it is actually not much different from cooking a pot of hodgepodge, which contains beef, peanuts, day lily, fungus, gluten foam and so on. After boiling to a certain extent, inject powder. The main seasoning is pepper, which is also the reason for its spicy taste. The dark red soup can arouse the appetite of northerners.

Making Zhengzhou Hot Soup

raw material

(30 bowls) cooked mutton 1.6kg, mutton soup 10kg, flour 1.5kg, vermicelli (or vermicelli) 500g, kelp 100g, fried tofu 150g and spinach 250g.

craftsmanship

It is divided into three processes: raw material treatment, gluten washing and soup making.

Processing of raw materials of Hula soup (1). 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.

A secret editor who drinks hot soup

First, whether to add vinegar. Not only spicy, but also sour.

Second, people who eat meat or vegetables. Of course, meat is delicious, but the asking price is 50 cents higher.

Third, whether to eat the impurities (gluten, diced beef and kelp) before drinking the soup, even the soup with impurities is boring. The former is eating, the latter is drinking.

Fourth, it is also the standard to judge whether you are an old hand at drinking Hu spicy soup-when you see others putting Hu spicy soup and tofu together, don't make a dumbfounded expression. It has a technical term: two kinds of additives. If you haven't drunk two mixed drinks, you are definitely not from Henan.

3. Description of the hot and lively scene of composition snack Hu spicy soup When it comes to Henan's special snacks, I have to mention delicious Hu spicy soup, my favorite.

The identity of this hot soup is not simple. You know, it's called a must in Henan. It not only tastes delicious, but also has high nutritional value. Think about it. A big pot of hodgepodge is not nutritious. With so many advantages, it is no wonder that my mouth watered when I heard the words "Hu spicy soup".

Hu spicy soup, also known as Hu spicy soup, is a common soup food in northern China. A common breakfast stall on the street is characterized by slight spicy, rich nutrition and catchy taste, which is very suitable for other breakfast meals.

At that time, in order to win the favor of the emperor, Ge Lao Yan Song got a pair of seasoning medicine from a Taoist priest and cooked it into soup for the emperor to drink. The soup was so delicious that the emperor was very happy and immediately named it "Yutang". After the death of the Ming Dynasty, the royal chef fled to Xiaoyao (now Xiaoyao Town, Xihua County) with this "royal soup", and thanks to the kindness of Xiaoyao Hu, he passed this recipe on to Hu. Because the soup is delicious and spicy, and it is also a Hu operation, it is slowly called "Hu spicy soup" by the locals.

Hu spicy soup is not only delicious, but also easy to cook, but I won't tell you my mother's exclusive secret recipe. First, put the boiled diced beef, vermicelli about an inch long, peanut beans and seaweed into a pot to cook. After a while, put the bean gluten into the pot. Then, after the water bubbles, pour the marked money into the pot. Pay attention to stirring left and right to prevent the pan from sticking.

Finally, pour proper amount of vinegar, pepper, sesame oil, pepper powder and chicken essence into the pot. A pot of delicious hot soup is ready. Although this pot of Hu spicy soup has been made, I don't think it's enough, because I think one of the most important things is missing-sesame seed cake. Hu spicy soup is hot and sour, and often burns the throat. If it is accompanied by sesame cakes, it can alleviate the smoke in the throat.

What's the matter? Are you drooling? Make a bowl according to the exclusive secret recipe above!

4. I like to write a 500-word composition on Hu spicy soup first, and don't copy Xiaoyao Hu spicy soup.

As the saying goes, "Food is the most important thing for the people." Speaking of hometown food, there are countless, but speaking of "the most beautiful" food, I want to recommend hometown Hu spicy soup.

According to legend, in the Jiajing period of Ming Dynasty, courtiers received a secret recipe from a monk to help him live longer and play with soup in order to please the emperor. After the emperor tasted it, he was very happy and ordered "Imperial Soup". At the end of the Ming Dynasty, Evonne, an exiled chef, lived in seclusion here, observing the confluence of the two rivers, with smooth water transportation and high popularity. So the secret recipe of "Yutang" spread to the local area. People use this recipe to make porridge soup.

I believe that anyone who has drunk authentic Xiaoyaozhen hot soup will never forget the sour and spicy taste of porridge soup. It is said that this soup also has the functions of invigorating stomach and spleen, expelling wind and cold, refreshing eyes and nourishing.

In the morning, I often go to the door of the community to have breakfast with my bag on my back. Hu spicy soup is of course essential, and then I have a fried dough stick, which is delicious! Sour and fragrant, the vermicelli inside is slippery, and the meat is fat but not greasy. There are many people who drink Hu spicy soup every time, including grandparents with grandchildren, parents with children, and groups of three or five. ...

If you want to drink your own Hu spicy soup, I'll introduce you to the secret recipe of Hu spicy soup: first, put sweet potato strips and fat pork in a pot, and add peanuts, taro, yam, lily, fungus, dried ginger, gluten foam and so on. When it is 80% ripe, tick out a proper amount of powder, and then add seasonings: pepper, pepper, refined salt and soy sauce. A pot of Hu spicy soup with good color and flavor is ready.

After listening to me, are you already three feet deep?

My hometown is Wuyang County, Luohe, Henan Province, where people are outstanding, traffic is developed and products are rich. There is a snack, Hu spicy soup, which always makes me linger. Every time I go back to my hometown, I can't help but let my grandmother take me to drink enough first, because I can't drink such authentic Hu spicy soup in Taiyuan.

Walking in the snack street in my hometown, hot soup is sold everywhere. I remember drinking Hu spicy soup for the first time, and it felt like a beautiful painting. There are several pieces of gluten floating in the thick soup, swimming around like small fish. The shredded tofu next to it is white and slender, and it feels particularly smooth and tender when eaten in your mouth. Brown kelp dances in a foggy bowl, a little sesame oil is like pearls, plus a handful of green coriander, and the aroma goes straight to the nostrils. I couldn't bear it any longer, so I took a sip from the bowl.

Hu spicy soup has a constant feeling of noodle soup just at the entrance, and it has a spicy taste when swallowed slowly. At first, I tasted it carefully. Later, when I was eager to eat, I didn't care so much. In the blink of an eye, a bowl of hot soup bottomed out If you are not satisfied, have another bowl. After a while, I snorted three times five divided by two and drank another bowl. I put down my bowl and stood up contentedly, feeling radiant and energetic. Take a breath, the air seems to be filled with delicious hot soup.

Hu spicy soup in my hometown is delicious and mellow, and the soup is spicy and delicious. If you want to drink authentic Hu spicy soup, you must come to my hometown to try it.

6. How to write my favorite flavor food Hu spicy soup at the end of the composition As the saying goes, "Food is the most important thing for the people." Nowadays people not only sleep well and eat well, but also pay attention to a certain flavor.

I like Mapo tofu, pie-throwing and meat sauce. Now life is getting better and better. One of my favorite flavor foods is "fruit omelet". The first bite, full of fragrance.

"Fruit omelet" is a delicious snack, and I can't forget its unique taste. And fruit omelets are also very popular with everyone. Maybe when you swallow the egg roll wrapped in your mouth, the smell of fruit is still in your mouth.

I just finished lunch today, lying comfortably on the sofa, but my stomach is swollen. On a whim, I want to make my own fruit omelet. You can try my cooking. It's good for digestion.

I first take out apples, grapes, bananas, oranges and some raisins from the refrigerator. Then, I took out a small bag of flour from the cupboard, and the materials were ready. First, I put some flour in an iron basin, then add a little water and mix well. Then I beat the eggs in and put a handful of raisins and chives in. After mixing, I saw that the flour looked golden against the eggs, and those children with full raisins looked like a boat in the sea.

I poured cooking oil into the pot, and soon the oil boiled, and there was a crackling noise in the pot. Then I pressed the flour into a big circle with a spatula, turned it back and forth, pulled it aside with a knife, and gently uncovered it with my hand to make a thin and soft pancake. Xuan paper being painted for us! I peeled apples, grapes and bananas one by one, cut them into small pieces, wrapped them, and finally made them! I'm surprised.

I was intoxicated by the smell. ...........................................................................................................................................................................

7. The composition about Nanyang Hu La Tang Nanyang is outstanding: "The land is fertile and the mountains and rivers are beautiful." It has cultivated outstanding talents from generation to generation, leaving a glorious chapter in the history of the Chinese nation and making everyone in Nanyang feel proud and proud.

Since I was a child, I have often heard adults tell me: "Nanyang's scenic spots and the story of the four saints", and I have also compiled songs to praise the cultural thoughts of the saints.

For example, Zhuge Liang, a wise saint, worked hard in Nanyang, indifferent to his ambition and far-reaching harmony. Diligent in learning, full of wisdom and well-thought-out, look up at Yao and look down to see how to change. Enjoy Han, celebrate reputation. Ke Sheng's name is Zhang Heng, and his name is known at home and abroad. Zhang Zhongjing, a medical sage, loves the people. Fan Li is Tang Shengtao's real name. They are rare saints in the world. We have sung their praises from generation to generation.

Nanyang, an ancient and magical place, is a beautiful and rich basin with famous grain and cotton bases on the ground and more than 80 kinds of mineral deposits underground.

"Yu Xianyao is Li Erkang." The discovery of Nanzhao ape-man site proves that human beings originated here. The excavated brick carvings and stone carvings are condensed into the largest China Pavilion, two temples and two pavilions in China to warn the world.

There are well-preserved government offices and county offices in Nanyang, Jingziguan in Wuli Long Street in Ming and Qing Dynasties, comparable to the mountain hall of Suzhou ancient buildings, four monasteries of water curtain, Danxia, Bodhi and Xiang Yan in Nanyang, two national nature reserves-Laojieshan and Baotianman, one national and four provincial forest parks, Danjiangkou Reservoir, the largest artificial lake in Asia, and the geology of the civilized world. Kunlun Mountain ends in the north of Nanyang. There are more than 100 rivers flowing into the Yangtze River, and the South-to-North Water Transfer Project starts from here.

Various natural landscapes set off a rich and beautiful Nanyang! Nanyang! You are so beautiful!

8. How to write my favorite flavor food Hu spicy soup at the end of the composition As the saying goes, "Food is the most important thing for the people." Nowadays people not only sleep well and eat well, but also pay attention to a certain flavor.

I like Mapo tofu, pie-throwing and meat sauce. Now life is getting better and better. One of my favorite flavor foods is "fruit omelet". The first bite, full of fragrance.

"Fruit omelet" is a delicious snack, and I can't forget its unique taste. And fruit omelets are also very popular with everyone. Maybe when you swallow the egg roll wrapped in your mouth, the smell of fruit is still in your mouth.

I just finished lunch today, lying comfortably on the sofa, but my stomach is swollen. On a whim, I want to make my own fruit omelet. You can try my cooking. It's good for digestion.

I first take out apples, grapes, bananas, oranges and some raisins from the refrigerator. Then, I took out a small bag of flour from the cupboard, and the materials were ready. First, I put some flour in an iron basin, then add a little water and mix well. Then I beat the eggs in and put a handful of raisins and chives in. After mixing, I saw that the flour looked golden against the eggs, and those children with full raisins looked like a boat in the sea.

I poured cooking oil into the pot, and soon the oil boiled, and there was a crackling noise in the pot. Then I pressed the flour into a big circle with a spatula, turned it back and forth, pulled it aside with a knife, and gently uncovered it with my hand to make a thin and soft pancake. Xuan paper being painted for us! I peeled apples, grapes and bananas one by one, cut them into small pieces, wrapped them, and finally made them! I'm surprised.

I was intoxicated by the smell. ...........................................................................................................................................................................

9. My mother's love for me The composition of Hot Soup begins with my mother's love for me and ends with my mother's love for me.

Mom's love for me

"There is only a mother in the world, and a child without a mother is like a grass …" Every time I hear this song, I can't help but think of my mother who cares about me and loves me.

Speaking of my mother, although she is not a hero, a great man, a cadre or a leader, but an ordinary citizen, she cares about me very much.

My mother Zhang has a pair of bright eyes. A shiny black hair is mixed with a few white hairs. These white hairs. Is a witness to my mother's law.

Mom is worried.

On a snowy winter, I thought I had a fever because I wore too few clothes. I was lying in bed and my mother found that I had a fever. She turned on the light and touched my forehead. It was very hot. Without saying anything, I was carried on my back and rushed into the snowstorm. In my sleepiness, I vaguely heard the roar of the north wind. I can only feel my mother walking on the ice and snow, and I can only hear her panting voice.