About hot soup

I wish you good health and happy life ~ ~

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.

How is Hu spicy soup made? 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 to make a pot of Hu spicy soup with good color and fragrance.

Hu spicy soup is suitable for all seasons regardless of winter and summer. It is delicious and deeply loved by people. So, if you can travel all over Henan in the future, don't miss the opportunity to drink this 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.

Although most Hu spicy soup shops look small and unsanitary, this does not prove that there is no example of "failure outside, golden jade among them". If Hu spicy soup is drunk too much, it can be analyzed in the tone of the old rivers and lakes: "Hey, the more shabby the shop looks, the better the soup is." Everyone knows that the shop bullies customers and the soup is good. This is a gold-lettered signboard. No matter how dirty the shop looks, just serve a bowl of delicious hot soup and start drinking without saying anything.

However, there are many secrets to drinking Hu spicy 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.

The practice of Hu spicy soup:

How is Hu spicy soup made? The practice of Hu spicy soup is extremely complicated. There are not only old herbs used as soup (including pepper, kaempferia kaempferia, clove, cinnamon, tsaoko, fennel, cardamom and so on. Mixing, pulverizing and sieving), but new herbs have also been added. Get up at two or three in the morning and make vermicelli, diced fresh meat and gluten. Everything is ready. Then make soup in a big pot. First, pour the aged soup into the pot, and add water according to the amount of medicinal materials and condiments. First, simmer over medium heat. Wait until 1 hour-about 2 hours. After the fire rises, put the diced fresh meat, gluten and vermicelli into the pot and simmer. The whole process takes about three to four hours.

Ingredients: one pot of broth (chicken soup or sparerib soup), two or two flours in one direction are beaten into a paste with starch and gluten separated for use, three or two pieces of cooked chicken or pork shreds, several pieces of soaked auricularia, kelp, mushrooms and daylily, vermicelli (noodles made of mung bean or sweet potato starch unique to Henan, similar to vermicelli and rice noodles), and a dozen raw peanuts. Seasoning: salt, monosodium glutamate, pepper and Chili powder.

Step: Put the stock on the fire, add other main ingredients except flour after the water boils. After boiling, pour the batter evenly, push it with a shovel to make it not stick to the pan, and add appropriate ingredients after boiling.

Pay attention to the right amount of flour, too thick and too thin to drink. Zanthoxylum bungeanum and pepper should be added according to personal preference. Mutton can also be made into shredded pork.

Features: fragrant, spicy and fresh. Good nutrition.

Xiaoyao Hula Soup is mainly made of refined flour and cooked mutton, and its ingredients are star anise, pepper, pepper, fennel, Amomum villosum, meat buckle, cinnamon, cold salad, vermicelli, monosodium glutamate, refined salt, auricularia auricula, flour, sesame oil and vinegar. The soup has the effects of promoting digestion, promoting appetite, resolving phlegm, relieving cough, expelling pathogenic wind, dispelling cold, promoting blood circulation, removing blood stasis, clearing away heat and toxic materials, promoting circulation of qi, eliminating malaria, expelling parasites, promoting diuresis, relieving stranguria and eliminating eczema. Eliminate itching and other effects.

The sticky Hu spicy soup is exquisite in materials and complete in seasonings. There are vermicelli, gluten, yam, yellow flower, fungus, kelp, diced beef and so on. Seasoning is pepper, clove, cinnamon, tsaoko, fennel, cardamom and so on. , mixing and pulverizing, and sieving with a basket. Its practice is: first cook the main ingredients, then color them with syrup, and wash them with gluten to turn yellow. The prepared soup is pink and transparent paste. Spicy, slightly spicy, long.