Different Types of Hot and Spicy Soup

Beijing Maodu Hu spicy soup

Bei Maodu town is located in Luohe City, Maoyang County, 25 kilometers north of the south bank of the Shahe River, the ancient name of the Dingling, with more than 2,000 years of long history. According to historical records, the Ming and Qing dynasties, the commercial economy here reached its heyday, Shanxan merchants gathered here, the town of Ru Shui (Shahe), west of Ru Luo, east of Jianghuai, south of Jingchu, north of Zheng Bian, Jiangnan, a hundred miscellaneous merchandise, the coast of the salt water from the spit and swallowed the transit. There have been "north dance ferry day into the bucket of gold", "nine doors nine pass small Beijing", "pull not finished credit store (Sheqi County), fill not full of north dance ferry" and other praises, was then an important commercial It was an important commercial center in central Henan at that time. Because of the historical precipitation, Beimaidu has a lot of famous snacks, such as spicy soup, rolled buns, canned vegetarian dumplings, mutton barbecue, crispy fire, glutinous rice snacks, etc. are famous far and near, of which spicy soup should be considered as one of the most famous food in Beimaidu.

Beijing Mudu Hu hot soup has experienced hundreds of years and does not decline, but relative to the free town of Hu hot soup, relative to the future, Beimudu Hu hot soup how to further develop and grow it? This is a question worthy of people's deep thought. Wuyang County Longyuan Zhai flash home hot soup head flash Bao Min has a more positive view of this: First, the local government to take the opportunity of the Chinese Food Festival, make great efforts to guide the development of the market, and increase the North Maidu hot soup packaging, publicity, and promote industrial upgrading. This is something we can learn from Taiwan Yonghe Soymilk and Kaifeng dunking soup buns on the expansion of the industry. Secondly, we should organize some relevant technical personnel on the north dance Du Hu spicy soup to dig and integrate, to avoid the shortcomings, so that it is in the traditional famous flavor snacks on the basis of continue to flourish.

Bei Maodu stew meat paste spicy soup meat rotten soup fresh, spicy mouth, aftertaste, is more than 30 kinds of Chinese herbs plus stewed meat, pepper, chili, pepper, star anise and other simmering. From the color of the soup, BeiMaodu's hot and spicy soup is heavy, and from the flavor, due to the use of more pepper, spicy. Paste spicy soup has another elegant name called eight treasures soup, called eight treasures natural exaggeration, but it also shows that paste spicy soup "content" a lot. The most common are gluten, shredded seaweed, vermicelli, thousand sheets of shredded peanuts, peanut rice, cilantro, ginger, squash, pepper and so on. Depending on the season and region, there will also be beef (mutton), soybeans, fungus, cauliflower, spinach, turnip strips, scallions and so on. The recipe is very complicated, first use lightly salted water to mix the noodles, knead the dough, and then keep adding water to "wash" out the gluten. When the water boils, the gluten will be washed and the gluten will be cooked, and then the gluten will be washed and the water, that is, the thin starch paste will be poured into the pot, and the soup will be boiled over low heat until the soup is thickened, and then put in the other ingredients, and then boil it over high heat. After the hot and spicy soup is served in a bowl, add squash, drizzle sesame oil and vinegar, etc., and drink it sticky and fragrant. Spicy is its main feature, but that kind of spicy is not like eating Chongqing hot pot as spicy to make you jump, but spicy in the mouth, the beauty in the heart. Sour on the second, drink this soup generally want to add some vinegar, spicy through the acid, acid in the spicy, coupled with a variety of raw materials, the comprehensive response, fragrant, slippery, woolly, moist, in the swallow and something to chew, very satisfying. Paste hot soup there is another way to eat, half a bowl of paste hot soup and half a bowl of bean curd brains mixed together, called "two mixed". Sell spicy soup often piggyback on the sale of tofu brains. Take a small spoon and stir a little, the delicate, light, slightly bitter and astringent tofu brain and spicy soup of the sticky, sour, spicy, fresh flavor alternately stimulate, add flavor. Especially in the winter morning, a bowl of paste spicy soup, forehead will ooze fine sweat, body warm, appetite also opened.

Huimin Hu spicy soup north dance ferry town is located in Luohe City, Wuyang County, 25 kilometers north of the south bank of the Shahe River, the ancient name of the Dingling, has a long history of more than two thousand years. According to historical records, the Ming and Qing dynasties, the commercial economy here reached its heyday, Shanxan merchants gathered here, the town of Ru Shui (Shahe), west of Ru Luo, east of Jianghuai, south of Jingchu, north of Zheng Bian, Jiangnan, a hundred miscellaneous merchandise, the coast of the salt water from the spit and swallowed the transit. There have been "north dance ferry day into the bucket of gold", "nine doors nine pass small Beijing", "pull not finished credit store (Sheqi County), fill not full of north dance ferry" and other praises, was then an important commercial It was an important commercial center in central Henan at that time. Because of the historical precipitation, Beimaidu has a lot of famous snacks, such as spicy soup, rolled buns, canned vegetarian dumplings, mutton barbecue, crispy fire, glutinous rice snacks, etc. are famous far and near, of which spicy soup should be considered as one of the most famous food in Beimaidu.

Beijing Mudu Hu hot soup has experienced hundreds of years and does not decline, but relative to the free town of Hu hot soup, relative to the future, Beimudu Hu hot soup how to further develop and grow it? This is a question worthy of people's deep thought. Wuyang County Longyuan Zhai flash home hot soup head flash Bao Min has a more positive view of this: First, the local government to take the opportunity of the Chinese Food Festival, make great efforts to guide the development of the market, and increase the North Maidu hot soup packaging, publicity, and promote industrial upgrading. This is something we can learn from Taiwan Yonghe Soymilk and Kaifeng dunking soup buns on the expansion of the industry. Secondly, we should organize some relevant technical personnel on the north dance Du Hu spicy soup to dig and integrate, to avoid the shortcomings, so that it is in the traditional famous flavor snacks on the basis of continue to flourish.

Bei Maodu stew meat paste spicy soup meat rotten soup fresh, spicy mouth, aftertaste, is more than 30 kinds of Chinese herbs plus stewed meat, pepper, chili, pepper, star anise and other simmering. From the color of the soup, BeiMaodu's hot and spicy soup is heavy, and from the flavor, due to the use of more pepper, spicy. Paste spicy soup has another elegant name called eight treasures soup, called eight treasures natural exaggeration, but it also shows that paste spicy soup "content" a lot. The most common are gluten, shredded seaweed, vermicelli, thousand sheets of shredded peanuts, peanut rice, cilantro, ginger, squash, pepper and so on. Depending on the season and region, there will also be beef (mutton), soybeans, fungus, cauliflower, spinach, turnip strips, scallions and so on. The recipe is very complicated, first use lightly salted water to mix the noodles, knead the dough, and then keep adding water to "wash" out the gluten. When the water boils, the gluten will be washed and the gluten will be cooked, and then the gluten will be washed and the water, that is, the thin starch paste will be poured into the pot, and the soup will be boiled over low heat until the soup is thickened, and then put in the other ingredients, and then boil it over high heat. After the hot and spicy soup is served in a bowl, add squash, drizzle sesame oil and vinegar, etc., and drink it sticky and fragrant. Spicy is its main feature, but that kind of spicy is not like eating Chongqing hot pot as spicy to make you jump, but spicy in the mouth, the beauty in the heart. Sour on the second, drink this soup generally want to add some vinegar, spicy through the acid, acid in the spicy, coupled with a variety of raw materials, the comprehensive response, fragrant, slippery, woolly, moist, in the swallow and something to chew, very satisfying. Paste hot soup there is another way to eat, half a bowl of paste hot soup and half a bowl of bean curd brains mixed together, called "two mixed". Sell spicy soup often piggyback on the sale of tofu brains. Take a small spoon and stir a little, the delicate, light, slightly bitter and astringent tofu brain and spicy soup of the sticky, sour, spicy, fresh, alternately stimulating, more flavor. Especially in the winter morning, a bowl of paste spicy soup, forehead will ooze fine sweat, body warm, appetite also open. Required ingredients

Practice one:

Raw materials: 300 grams of flour, 50 grams of coriander, 50 grams of vermicelli, 50 grams of shredded kelp, green onions, ginger, a little. Fine salt 5 grams, 10 grams of pepper, soy sauce, vinegar 5 grams each.

Practice 2:

Proper Town Hoisin Soup

Main ingredients: diced beef, peanut bean tendon (shredded), kelp. Accessories: dried yellow cauliflower (water boiling open and cut into sections), vermicelli.

Seasoning: pepper, ginger powder, thirteen spices, salt starch, monosodium glutamate or chicken essence, sesame oil.

Method of production

Practice 1:

1, the salt into the flour, add a little water and knead into a ball, and then keep adding water until kneaded out of the sticky and elastic gluten and gluten water.

2, pot on the fire with water to boil, add gluten. When the gluten is cooked gluten water into the pot, boil until the soup thickens, add cilantro, spinach, vermicelli, kelp, green onions, ginger, salt, pepper, high-flame boil that is complete.

Practice two:

1, the pot with water to boil the beef diced cooked, down into the peanuts (note that the red color of the spicy soup is from the red skin of the peanut kernel, the street sells the soup, you can not see a few peanuts, that the color can be thought of where it comes from).

2, cook to peanut kernel particles full, want to eat crunchy peanuts, this time you can put into the kelp, beanstalk, cauliflower section, and then cook for 10 minutes, into the vermicelli (want to eat noodles peanuts later under the kelp, beanstalk, cauliflower section)

3, out of the pot before adding the auxiliary ingredients pepper, ginger powder, thirteen spices, salt, cornstarch, stir well. Finally point some monosodium glutamate or chicken essence. Drink when dripping some sesame oil. The taste is beautiful to say, spicy, salty, fragrant aftertaste, (supermarkets have ready-made Hu spicy soup material also save time, want to drink spicy can put more pepper, ginger powder)

Cuisine features

Smell: is the soup end up first smell, there is no thick pungent broth flavor. The soup base is mostly made of beef broth,

Louis Vuitton Outlet

There are also individual examples made with pork.

Look: Observe whether the proportion of gluten, rotting skin and other accessories in the bowl is appropriate, whether the soup is moderately thin and thick, and whether the color of the chili oil is adjusted appropriately.

Eat: After adding a small amount of vinegar and small milled sesame oil to the finished hu chili soup, it can be eaten directly with doughnuts, oil cakes, oil buns, meat boxes and other breakfast foods. Chili peppers can be added additionally to satisfy people who love spicy food. For those who can't handle the spice, you can choose the "two mixes" method, which involves mixing the hot pepper soup with the tofu brain and stirring it together.

Pin: How long can you keep the meat and pepper flavor in your mouth after eating (more than ten minutes is good).

Baidu Preferred Xinyang City's hot soup taste unique, with Henan and northern hot soup has a great difference,

Materials:

Half-fat, half-skinny pork 200G (two people a person with two bowls of volume, the same below) Salt 10-15g, ditto 10g of black pepper, according to individual tastes, the heavy can be put more Mung bean vermicelli 300g Powdered gravy 150g Eggs 1-2 Brown sugar 5-10g soy sauce 5-10ML Wang Shouyi thirteen spices moderate amount of small fine scallions 5 big bone broth moderate amount of ginger powder moderate amount

1, meat cut thin strip, add salt, a small amount of thirteen spices, mix, marinate for 10 minutes after the taste, add people powder gravy, eggs, moderate water, powder gravy and eggs are easy to become lumps and pimples, to use their hands vigorously pinch and mix, not too much water to ensure that the meat and powder gravy can be a viscous pile.

2, add water to the pot to boiling, with a hand ball 3-5 cm in diameter meatballs down to the pot, to the gravy becomes slightly transparent color, fish out with a colander, put into the pre-prepared cool water to cool down and spare

3, pot pour into the pre-prepared bone broth, idle fat can be put a small amount of soup with water, like light, you can also only use water, vermicelli to half an hour in advance with boiling water after the water is drained! Into the pot to cook, add black pepper, pepper, brown sugar, ginger powder or ginger pieces, cook for 5 minutes, vermicelli and soup has been a little sticky is almost.

4, pour into the powdered crispy pork, cook for 10-20 minutes, soy sauce before starting to put a little. General practice

First sweet potato vermicelli and chopped fat pork into the iron pot stew, while adding peanut kernels, taro, yam, gold needles, fungus, dry ginger, cinnamon boy, 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 Hu Spicy Soup is made (it is said that the authentic but also add herbs, the specific ingredients are not known.) The Hu Spicy Soup.

And especially Bianjing for the most. Zhang Zeduan's "Qingming Shanghe Tu" outlines the prosperity of the Great Song Dynasty decades before the death of the country, in which there are many different kinds of food and drink, different flavors, evolved, passed down to the present day, it became famous Kaifeng snacks. Therefore, really talking about the origin, Hu spicy soup and Tokyo Bianliang City has an inseparable relationship it!

At that time, there was a small eunuch in the palace, from a young age into the palace, because of good understanding of the intention of the response to the appropriate, y loved by Emperor Huizong, sixteen or seventeen years old, will become the emperor's personal eunuch. Emperor Huizong on the little eunuch favorite, licensed him to go out of the palace to play, by the way, to go home to save his family. The little eunuch is today's Nanyang area people, so out of the palace after the west, the first stop to the Songshan Shaolin Temple. As the emperor in front of the red man, the abbot of the temple on his hospitality, care extremely thoughtful. When he saw the little eunuch red face and ears, dry mouth and lips and diet and less, they served a bowl of Shaolin Temple's "sober soup", the little eunuch drank intuitively after the body gas refreshing, all the symptoms if the loss of very happy, so even drink a few days, and ask the abbot to ask for the "sober soup" on the way out! The abbot is about to give the formula to the little eunuch.

After returning home, the little eunuch continued to travel south, they came to Wudang Mountain to play a little, Wudang Mountain masters see the little eunuch eat a lot of food, the amount of urine, stool, fishy odor, the body is thin, the eunuch prepared for the little eunuch of Wudang Mountain, "elimination of tea", the little eunuch drinking a few days after the stool is normal, the shape of the body gradually plump, and take a mirror A light, the face is also much fairer. The little eunuch is very grateful, and will be this party to ask.

Seeing this two parties are quite useful, the little eunuch returned to the palace, it will seek to offer it to Emperor Huizong, in order to win the Emperor's favor. He came to the Imperial Catering Room eunuchs and academicians of the Imperial Hospital, the two parties as the basis for making a color, flavor and shape of all the best soup. The soup both reduce the bitter taste of tea, and remove the spicy soup, and can wake up and refreshment, appetite and spleen. Shi and the concubines, all said good; served with Emperor Huizong, the emperor is hale and hearty, can not help but be happy.

Emperor Huizong asked the little eunuch why this soup, the little eunuch had a bright idea, called it "longevity soup", Emperor Huizong rejoiced, gave the little eunuch for the country's last name (i.e., Zhao), the Royal seal of this soup for "Zhao's longevity soup". This soup is said to winter cold, summer to avoid heat, Emperor Huizong had edict issued in the barracks, the soldiers served after a hundred evils can not be invaded, the disease does not arise, the reputation of a moment, and therefore become a good recipe for the army.

Later, coinciding with the "Jingkang disaster", the Jin soldiers broke the city of Kaifeng, captured Huizong, Qinzong two emperors, the chaos, the little eunuch out of the cage, with the escape crowd to the south. Little eunuch long lived in the palace, the body is weak, coupled with the disaster of the prison, the difficulties of the country, the road wind cold, fear, line not far, will be infected with a serious illness, to escape to the town of the free dock, it was late, he could no longer support, fainted in front of the dock of a tea stove. The next morning, the tea seller Wang old man found a man lying in front of the stove, quickly dragged him to the house for treatment, a hot soup and hot meal, the little eunuch's illness is much better. Old man Wang took in the eunuch, and promised his daughter to the eunuch as his wife (expressed skepticism). In order to make a living, the little eunuch turned the tea stall into a breakfast stall, he put the "longevity soup" to change (the Palace Palace people like soup for nourishment, the people need porridge to fill), will be sold to the four sides of the merchants. Later, the eunuch will be removed from the soup of drugs, plus fried black sesame seeds, peanuts and so on, made a sweet soup, which became popular in the local oil tea.

One day, a northern businessman brought a bottle of pepper to eat a small eunuch of the meat porridge, Wang accidentally put the guests on the side of the porridge barrel pepper bottle touch over, the small eunuch inadvertently turned into the pepper stirred into the pot, the guests ate, body and mind, body and soul, Shu Tai, Hu Hot Soup was so in a fortuitous "collision! "was born. The northern merchants asked the little eunuch what this soup (should be what porridge), the little eunuch smelled this soup aroma, scooped out a taste, spicy mellow, both dry ginger, ginger spicy, and pepper, Wicker's spicy, as well as cinnamon, Shannai, etc. spicy, a variety of different spicy integrated, fully mobilized the taste organs, feel different, so the little eunuch called it! "Hu spicy soup".

The so-called Hu spicy soup, not that the soup put pepper and chili, in fact, the authentic Hu spicy soup with pepper without chili, Hu spicy soup means, is "Hu chaotic spicy", a variety of spicy flavors together with the kind of spicy, other explanations, not attached to is to look at the meaning of the word. After a number of years of folk processing and development, a suitable for northern tastes, spicy and mellow, fragrant soup in the town of Hu Zhaotang was born. Hu spicy soup is not only colorful and tasty, but also the medical value of disease prevention and fitness, and affordable, no matter how low poverty can be consumed to enjoy, so by the crowd of consumers generally welcome.

At that time, the courtier Yan Song in order to curry favor with the emperor, from the hands of a Taoist priest to get a pay to help longevity of the seasoning medicine offered to the emperor to burn the soup to drink. The soup was so delicious that the dragon was delighted and named it Imperial Soup. After the death of the Ming Dynasty, the imperial chef Zhao Ji fled to the town of Easy (now the town of Zhoukou City, Xihua County, Easy) with this medicine, by the grace of the Easy Hu, and then taught this formula to the Hu. Therefore, the soup is spicy and flavorful, and for Hu's business, and then slowly by the local people called "free town Hu spicy soup".

Henan Diced Meat and Spicy Soup

Raw materials (30 bowls) 1.6 kilograms of cooked lamb, 10 kilograms of lamb broth, 1.5 kilograms of flour, 500 grams of vermicelli (or vermicelli), 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, and 150 grams of sesame oil.

The process is divided into three processes: processing of raw materials, washing gluten, making soup.

(1) raw material processing. Cooked lamb cut into small dice dice (can also be sliced); soaked soft vermicelli cut into shreds; kelp bloated, washed and cut into julienne strips, boiled in boiling water to remove the mucus, and then soaked in water; deep-fried tofu cut into shreds; spinach picked off the yellow leaves, peeled the root, cleaned and cut into about 2 cm long; fresh ginger washed and cut into or chopped into rice grains.

(2) wash gluten. 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 on the strong; molasses a few minutes, and then knead on the strong, and then blended into the water gently kneaded, to the face of the water is thick when the water is replaced with 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) Make soup. Add about 5 kilograms of water to the pot, add the fresh lamb broth, and then put in the shredded vermicelli, shredded seaweed, shredded fried tofu and salt in turn, bring to a boil over high heat, and then add some cool water to make the pot of soup in a slightly boiling state. 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 with balsamic vinegar and sesame sesame oil. Hu spicy soup

The origin of Hu spicy soup can be traced back to the end of the Northern Song Dynasty. At that time, the son of Song Huizong elegant flavor, military affairs nothing, but the qin, chess, calligraphy and painting, eating, drinking and playing etc. but nothing. The so-called good, the next must be even, so the wind from the top down, all over the country Legend has it that was inspired by the Henan Hu Hot Soup and began to improve the traditional braised dishes from the Hui people, in the Han people gathered to engage in the food industry and to be outstanding, can only be in the seasoning efforts, so discard the sour taste, and instead of the Northwest people are more adapted to the salty flavor to reflect the flavor of mutton soup, beef soup. Cooking beef and mutton is a traditional Hui people's program, the richness of seasonings and mastery of the fire since not to mention. The heavy pepper is lightened to emphasize the flavors of the meat and vegetables), and beef meatballs (ground beef and noodles, boiled in water) are more commonly used by the Muslims for a more substantial taste and texture. Accessories to increase, add cabbage, potatoes, carrots, fungus, cauliflower, bamboo, winter melon, etc., under the auxiliary time order is also different, be sure to make each kind of vegetable soft and hard properly, look also have to sell, quite a bit of crystal clear feeling.

Waiting to simmer, the pot with the stove set up in the doorway, the master of one hand spoon stirring pot, one hand crosses the waist and began to yell: Meatballs ~ paste spicy soup ~ walk up to the front, to be a bowl of paste spicy soup (must be very much meatballs), pouring sesame oil, covered with oil splashed hot pepper, and then take a dodo bun, which dodo is a common pasta of the Muslims, a cake afraid of 20 cm in diameter, more than 1 cm thick, really solid. Break open the soak into the soup, more than the mutton buns to be much sloppy, break a thumb on the first section size is about the same, according to personal preference. Cold day to eat a bowl of belly, just feel a stream of heat from the chest and abdomen straight to the end of the skin pores, sweating is also out of the free flow, there is a Northwest people from the chest began to expand. Kaifeng Vegetarian Spicy Soup is light in color, no beef and mutton soup ingredients, mainly using vegetarian ingredients, raw materials, spices, strict ratio, processing of ingredients, taste mellow, due to the light color, no color added to the consumption of the risk.

Raw materials

Soup: refined wheat flour, slightly powder gravy, mixed with water;

Vermicelli: sweet potato gravy thick vermicelli segments;

Seaweed: take about 1 mm thickness cut fine, as thin as a hair; generally take the dark seaweed;

Gluten: refined wheat flour, washed out spikes;

Tofu skin: thin beancurd skin cut fine, 2 mm width or less;

Bok choy: take spinach or baby bok choy leaves, remove stems, and garnish the whole soup;

Pepper: take white peppercorns and grind them into the soup;

Other ingredients: include some of the nourishing and flavor-boosting herbs;

Featured ingredients are both thick and thin (vermicelli, shredded tofu, and shredded seaweed), and both dark and light in color (white broth, white peppercorns, and shredded black kelp, green vegetable leaves); add red vinegar or aged vinegar when serving, smooth in the mouth, light and mellow flavor, and a refreshing feeling after eating. It is the first choice for vegetarian hot and spicy soup. Ingredients The ingredients are somewhat similar to Henan Hoisin Soup, so perhaps it is an improvement on this one. In addition to the necessary ingredients such as cabbage, potato cubes and carrot cubes, beef meatballs replace the diced meat in Henan Hoisin Soup, and the sesame oil should be poured before eating.

Practice The first thing you need to do is to have a big iron pot of 0.8-1 meter. Boil 90% of the water and add the hand-rolled smooth as a penny-sized beef meatballs (lamb is rare, probably because of the cost), and then put in seasonal vegetables: potatoes, carrots (all cut into hobnail-shaped pieces), cabbage, long cowpeas (inch section), zucchini, etc.. 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 also different).

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 are 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, and you can have different soup bases, such as pork bone, beef bone, mutton bone, and you can also add Chinese herbs such as wolfberry. Meatball soup meatballs are very small, not as big as the meatballs, not as big as the meatballs in the soup, only as big as your thumb, but it must be made of beef, big meat is not good, so the meatballs made by the Han people in the soup will not work. No matter what kind of meatball soup you make out of the meatball hoisin soup, and finally sprinkled with some pepper and sesame oil, if you break the bun soaked in the soup, it is even more authentic! It's very flavorful and spicy and absolutely addictive. Paste spicy soup is not a common soup to drink after meals, but a paste snack similar to Beijing's fried liver, oil tea. Beef, mutton (Han Chinese 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 slices and small strips. Nanyang Hu Hot Spot Soup draws on the strengths of Hu Hot Spot Soup from all over the world, combines the tastes of Nanyang people, and forms the local characteristics of Nanyang. Nanyang Hot and Spicy Soup is also made with beef (mutton) broth to enhance the fresh flavor and pepper to enhance the spicy flavor. Drinking Nanyang Hu spicy soup, the first mouth, bland, the second mouth, the fragrance and slight numbness slowly came, three mouth four mouth, spicy and fresh aroma came out of the mouth, a bowl of drink, spicy addiction, fresh and tasty, aftertaste, would like to come back to a bowl. Nanyang spicy soup in the choice of raw materials is more simple and clear: cooked mutton (or beef) and gluten as usual is to be, a thousand sheets of tofu are discarded, and to the yellow cauliflower and fungus instead. Nanyang Hot and Spicy Soup, thick and light, spicy and fragrant. It's also the best of the best in hot and spicy soup.

Nanyang Beef Spicy Soup process (a bucket (30 bowls) for example):

Fire the fan, add water, add beef stock, add peanuts, butter, etc.;

Water ringing with the secret Chinese medicinal herbs;

Water rolls, plus powder gravy water;

Water rolls, plus gluten skin;

Water rolls, plus cooked beef;

water rolling, yellow cauliflower, monosodium glutamate, chicken essence, salt, seal the fire,

Put 30 minutes can be out of the pot, add a large vermicelli, a large white onion. Zhu Ma Zi stewed meat hu chili soup, historically called Zhu family hu chili soup. Zhu Mazi was called Zhu Jinzhang, a native of Huaiyang City. His ancestor started to run the hot and spicy soup on the west side of the cross street in the north of the city from the Song Dynasty. Legend has it that at the beginning of the Ming Hongwu Emperor Zhu Yuanzhang's business, he passed by Huaiyang, didn't eat for a few days, and was tired and collapsed at the North Cross Street, and was rescued by an old man surnamed Zhu, who offered a bowl of Hu Zhaotang, and Zhu Yuanzhang drank it to wake up right away and drank three bowls of it in a row, and said that he had a good soup and a good soup! Zhu Yuanzhang after the throne, the old man surnamed Zhu was summoned to the Palace Royal Dining Room, specializing in soup meals. Since then, the Zhu family Hu Hot Soup fame, Zhu family also this business operation to date. Zhu Mazi since the Republic of China from the hands of his father to take over the soup technology, and after some painstaking management, the creation of stewed meat and spicy soup, so called Zhu Mazi stewed meat and spicy soup.

Ju Mazi stewed meat and spicy soup is characterized by a uniform consistency, moderately sweet and salty, the meat is rotten as mud, hot and sour, and the flavor is overflowing. There is a saying that drinking hot and sour soup, and burping at night is still fragrant. Foreign guests come to Huaiyang, Huaiyang Hong Kong, Macao and Taiwan compatriots return to visit their relatives in Huaiyang, all of them can drink Zhu Ma Zi hot and spicy soup and enjoy it. Zhumadian hot soup is a dish diet, its long history, rich in nutrients, has a certain degree of popularity in the country, first appeared in Ru Ningfu (including Zhumadian City, Ru Nan County), according to the history of more than 1,000 years of history. Hu spicy soup as a kind of folk snacks, unique flavor, delicious taste, long aftertaste. The main ingredients are: diced beef (or lamb, chicken), diced gluten, yellow cauliflower, diced dried tofu, shredded kelp, shredded fungus, vermicelli, peanut rice. Zhumadian hot soup "color, aroma, taste" are excellent, is a famous snack with local characteristics of the sky.

In the 2002 CCTV Spring Festival Gala, when the "Zhumadian hot soup" from the famous military singer Wang Hongwei's mouth sung, Zhumadian people are quite excited and proud, thus, "Zhumadian hot soup" has become a business card, spread all over the world. Paste hot soup is unique to Utopia County, an affordable flavor snacks.

Paste hot soup with materials carefully, spices completely. There are: vermicelli (local sweet potato flour), gluten, yam, yellow flowers, fungus, kelp, diced beef and so on. The condiments are: pepper, cloves, cinnamon, grass nuts, cumin, chili powder, etc., mixed and crushed for spare.

Paste spicy soup practice is: first of all the primary ingredients boiled, and then add color with sugar sauce, and with the washing of gluten in the water powder to beat the yellow, to participate in a large pot to cook, 30 minutes or so can be. After doing a good job, the paste spicy soup was pink and bright paste, warm, fragrant, tasty, slightly spicy and long flavor.

Drinking paste spicy soup with biscuits (or doughnuts) is the favorite breakfast of Utopian people in winter. It is flavorful, nutritious and easy to digest. It is also the best nutritious and nourishing food for patients. Dongming hot soup is a famous local food in Heze, which can be found everywhere in cities and towns. It has a history of more than 200 years and was first created by a family named Hu on Zhao Street in the county.

The production method is: wash the self-flour into gluten block, when the water boiled to 80 ℃, the gluten block down to the pot turned and stirred into spikes, and then under the vermicelli, kelp wire, sprinkle pepper, boiling that is, served in a bowl, put on sesame oil, vinegar, with fragrant, sour, spicy characteristics.