How is a good bowl of hot and spicy soup made?

The Making of Hoisin Soup

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It's worth mentioning that the soul of Hoisin Soup is not only pepper, beef and mutton, but also gluten.

The noodles are kneaded with lightly salted water to form a dough, then washed with water to gradually wash out the gluten. The gluten is then thinned out and either boiled or deep-fried to form a shape that is used in conjunction with the hoisin soup. After the gluten is extracted, the remaining flour and water become natural water starch, which is used to thicken the final stage of the hu chili soup, which is a great way to make the best use of the same ingredient in two ways in the same meal.

Finally, I'd like to introduce you to three slightly different flavors of hoisin soup for your reference.

Free Town Hot and Spicy Soup

Ingredients (one serving):

150 grams of fresh broth/beef bone broth, 5 grams of hot and sticky soup stock, 15 grams of gluten water, 20 grams of beef in sauce, 10 grams of blistered vermicelli, 15 grams of cooked gluten, 4 boiled peanuts, 1 gram of salt, 2 grams of monosodium glutamate (MSG), 1 gram of pepper, 2 grams of chicken broth, 5 grams of chopped green onion and 3 grams of sliced garlic.

Batch pre-production:

Fresh broth hanging system:

Chicken rack 1, sheep bone 4, cattle bone 6 into the pot of boiling water boiled through the wash, into the stainless steel soup bucket with 4 kg of water, simmering for 4 hours, beat off the froth, filtering impurities, leaving fresh broth standby.

You can also use only beef bone broth to make soup base, the production method of beef bone broth is as follows:

Beef crutch bone 10 kg, beef spine 5 kg were soaked in water overnight. Fish out the two kinds of bones, blanching respectively, are put into a stainless steel bucket, injected into the water 50 kg, high heat boil after continued high-fire heating for 1 hour, and then change to medium heat heating for 1 hour, filter off the material residue can be.

Gluten water modification:

The flour will be mixed into a thick paste to chopsticks can stir appropriate, every 20 minutes in one direction for 3 minutes, stirring 3 times after the dough is more strong, into the pot of 2 kg of water, gently clench the hand and squeeze the dough until it becomes gluten, and then put in a bowl with water and let it stand, washed gluten water is gluten water. Here to pay attention: wash the gluten and the noodles and soft, strong, so that the gluten can be washed well.

Paste spicy soup ingredients (spice powder) ratio:

Pepper 4.5 pounds, 3 pounds of anise, 3 pounds of cumin, 2 pounds of dry ginger, 2 pounds of black pepper, 1 pound of white pepper, 1 pound of cinnamon, grass 0.8 pounds, (1 pound in the winter), 0.8 pounds of cloves, 0.7 pounds of yukon fruit (0.8 pounds in the winter), 0.5 pounds of ginger, 0.4 pounds of white buckles (0.5 pounds in the summer), pulse dial 0.4 catties, 0.2 catties of Sannai, 0.2 catties of sand nuts.

Detailed process:

1, soy sauce beef sliced or diced; blistered vermicelli cut into sections; cooked gluten cut into strips.

2, pot on the fire, add 150 grams of broth to boil, soy sauce beef, blistered vermicelli, cooked gluten, boiled peanut rice into the pot to boil, and then add salt, monosodium glutamate, pepper, paste spicy soup ingredients, chicken essence 2 seasoning, evenly into the gluten water to boil, out of the pot sprinkle scallion, garlic slices can be.

Note:

The thickening should be hooked while stirring the soup pot with a hand spoon, so that the surface of the gravy hooked evenly.

Meat ding hu chili soup

Raw materials (make 30 bowls):

1.6 kg of cooked mutton, 10 kg of mutton broth, 1.5 kg 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 fresh ginger, 10 grams of salt, 500 grams of balsamic vinegar, sesame oil 150 grams.

Production:

1, raw materials processing

cooked lamb cut into small dice ding (can also be sliced); soften the skin soak and cut into silk; kelp bloated and washed and cut into threads, boiled in boiling water and amoy mucus, and then soak in water; deep-fried bean curd cut into threads; spinach picking the yellow leaves, peeling the root, washed and cut into about 2 cm long section; fresh ginger washed and cut into or chopped into rice grain shape.

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, then knead again on the strong, and then blended into the water gently kneaded, to the face of the water is thick, when the water is replaced by fresh water and then washed. 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

1) add about 5 kilograms of water to the pot, add the fresh lamb broth, then put in the shredded vermicelli, shredded kelp, deep-fried tofu shreds and salt in turn, and bring to a boil over high heat, then add some cool water to bring the pot to a light boil.

2) Pick up the gluten, shake it with both hands into large thin slices, and slowly shabu-shabu the gluten into spikes in the pot (use a rolling pin to break up the large slices).

3) pot boiling, the gluten wash precipitation of the noodle gravy (will be drained above the water) stirred into a thin paste, slowly hooked into the pot, hooking the side of the rolling pin, stirring, to be uniformly thickened, into the powdered five spices, pepper, stirring, then sprinkle spinach, soup boiled that is.

4) drizzle with balsamic vinegar and sesame sesame oil when serving.