How to make the most authentic Henan hot soup?

In my mind, soup is a relatively light food, but Hu spicy soup is definitely not.

The first characteristic of Hu spicy soup is spicy, which is why there are many peppers in it.

The second feature is full of flavor, because there are many seasonings in Hu spicy soup, and the soup base is mutton soup or beef soup.

The third feature is rich in ingredients, including meat, gluten, fungus, day lily and so on.

In this way, it has created the special personality of Hu spicy soup. Although it is very personal, it is not difficult to make it as long as you master the spice formula.

This is the spice formula I use:

Star anise 10g, fennel 5g, pepper 18g, meat buckle 5g, Amomum villosum 3g, galangal 3g, clove 4g, white pepper 20g, angelica dahurica 3g, cinnamon 5g, dried tangerine peel 5g, fragrant leaves 3g, grass buckle 5g, cinnamon 3g, tsaoko 5g, dried ginger 7g and pepper 5g.

Then use a pulverizer to grind it into powder, which is the powder package of Hu spicy soup. If it's too much trouble to powder yourself, you can also buy ready-made Hu spicy soup packets online.

With the powder package, start preparing ingredients.

I used beef stew, fungus, gluten and day lily.

Then you can start cooking. Pour mutton soup or beef soup into the pot. If you don't have beef mutton soup, if you use clear water, you must add some oil, otherwise the Hu spicy soup is not moist enough and a little astringent.

After the soup is boiled, add three or four grams of Hu spicy soup powder, stir well, pour in the raw materials, add salt to taste, and add soy sauce to adjust the color.

After boiling again, pour in a small amount of water starch and thicken until it is thick.

Finally, pour a few drops of sesame oil on it, which tastes more mellow.

Authentic Henan Hu spicy soup is generally divided into four steps:

The first step is to prepare soup.

The soup formula provided by the national super cooking technician is as follows:

4.5 kg of Zanthoxylum bungeanum, 3 kg of star anise, 3 kg of fennel, 2 kg of dried ginger, 2 kg of black pepper, 1 kg of white pepper 1 kg, 1 kg of cinnamon 1 kg, 0.8 kg of Amomum tsaoko, 0.8 kg of clove, 0.7 kg of jade fruit, 0.5 kg of galangal, 0.4 kg of cardamom and 0.4 kg of piper longum. Grinding the above seasoning into fine powder for later use.

The second step is to hang fresh soup.

Soak 4 sheep bones, 6 beef bones and 1 chicken rack in a boiling water pot, wash them, put them in a soup bucket, add 4 kilograms of clear water, stew them for 4 hours with slow fire, skim off foam and filter impurities, and leave fresh clear soup for later use.

The third step is to wash the gluten.

Mix the flour into a thick paste and stir it with chopsticks. Stir in one direction for 3 minutes every 20 minutes. Stir the dough for three times, then put it into a basin filled with 2kg of water, gently squeeze the dough into gluten by hand, put it into a bowl and let it stand with water. The water washed with gluten is gluten water.

Step four, make hot soup.

Add water to the soup pot, add fresh broth to boil, and add beef (or mutton, chicken, meat, etc. ), put the cooked gluten and boiled peanuts into a pot to boil, then add salt, monosodium glutamate and Hu spicy soup to taste, and pour gluten water to boil.

What is everyone eating today's cold dew? Passing the "cold dew" indicates that winter is coming. In the cold winter, drink a bowl of delicious soup, warm your heart, warm your stomach and take care of yourself and your family! Today, I will bring you a delicious soup that can be easily made at home-Hu spicy soup to stimulate your cold taste.

The ingredients for making this soup are very casual, so you can choose according to your own preferences. If you like meat, put more meat, and if you like food, put more dishes. A little spicy will do.

Preparation materials for hot soup:

Pepper, pepper, bean curd skin, gluten, flour, Flammulina velutipes, fungus, peanuts, broth.

Accessories:

Onion, Jiang Mo, salt, monosodium glutamate, soy sauce, sesame oil.

Tips:

How's it going? Is it simple? You can easily make such delicious and nutritious food at home. Hu spicy soup can choose raw materials according to your own preferences. If you like vegetables, you can put more vegetables. You can add more meat if you like meat. A soup that you can do whatever you want, you deserve it. How's it going? Are you excited? Let's act quickly!

Did you have soup today?

Hello, I'm a country chef, and I'm glad to answer this question. Henan hot soup is a traditional snack with distinctive local characteristics, which is deeply loved by Henan people. There are many schools of hot soup in Henan, among which the two most famous schools are Xiaoyao Town School in Xiaoyao Town of Xihua County and Beiwudu School in Beiwudu Town of Wuyang County of Luohe City. Because I am familiar with the bard's hot soup, I introduce the bard's hot soup again.

Hu spicy soup has a long history in Henan. According to legend, during the Jiajing period of the Ming Dynasty, Yan Ge, an old man from Yan Song, got a seasoning medicine from a famous doctor and gave it to the emperor to cook soup. This soup was delicious, and the emperor was very happy to drink it, so he named it "Yutang". After the death of the Ming Dynasty, a chef named Evonne fled to Xiaoyao Town, Xihua County, Henan Province with this prescription and spread to this place. Because white pepper, black pepper and Sichuan pepper are widely used in the ingredients, the soup is spicy but not explosive, the entrance is smooth, the flavor is rich and the aftertaste is long, so it is renamed "Hu spicy soup", and its pattern is constantly being refurbished, becoming a favorite breakfast snack of today's people.

Classification of Hu spicy soup Xiaoyao Hu spicy soup is divided into vegetarian Hu spicy soup and meat Hu spicy soup, and meat Hu spicy soup is divided into beef Hu spicy soup and mutton Hu spicy soup. Different from Xi 'an meatball hot soup, the main ingredients of Henan cuisine hot soup are gluten, peanuts, fungus and day lily, regardless of meat. The core formula is the secret ingredient powder of Hu spicy soup made of dozens of kinds of aniseed. The ingredients of Xi 'an meatball hot soup are potatoes, lotus roots, carrots, cauliflower and beef balls. The side dishes of the two hot soups are different. The same place is to cook soup with the bones of cattle and sheep, and finally thicken it.

Let's share the practice of the bard's beef hot soup:

Yinyou poet beef hot soup

Features: Spleen-invigorating and stomach-warming spicy thick soup is delicious and refreshing.

Ingredients: cooked beef, peanuts, gluten, fungus, day lily beef soup.

Seasoning: chives, appropriate amount of water, starch, hot soup, flour, salt, chicken essence, soy sauce, soy sauce, sesame oil and monosodium glutamate.

production process

Step 1. Cook a pot of beef soup in advance, take it out when the beef is cooked, air-cool and slice it, soak peanuts, fungus, day lily and dried gluten slices for 3 hours in advance, wash, pick small fungus and cut day lily into sections. Wash the shallots and cut them into small pieces.

Step two. Make a pot, add the prepared beef soup into the pot, add enough soup at a time, and bring it to a boil. At this time, add peanuts, gluten chips, auricularia auricula and daylily, and cook for 10 minute. Add soy sauce and soy sauce to color, add salt to taste, and add a spoonful of hot soup powder. Continue the fire, bring the soup to a boil, and let the fragrance of the powder quickly spread out and blend into the soup.

Step three. Add a proper amount of water to corn starch, stir with chopsticks, pour it into a boiling pot several times, and stir while pouring. When the soup becomes thick, it doesn't need to be added, so the soup can continue to cook.

Step four. At this time, add cooked beef and stew for 5 minutes, then add leek, chicken essence and monosodium glutamate. Drop a few drops of sesame oil.

Production chart

Summary of making skills of beef hot soup 1. Try to make it with boiled beef soup. If there is no beef soup, you can use water or other broth instead. Hu spicy soup made of broth tastes more fragrant and delicious.

2. When adding water and starch to the pot, stir while pouring, don't pour it all at once, and like to drink less water.

Some people like to add vermicelli to Hu spicy soup. If it is homemade, you can add less vermicelli. For the commercial version, because the soup pot is heated for a long time, vermicelli will thicken the soup, so add vermicelli as little as possible.

4. Some people like to add kelp, but according to personal experience, kelp has a strong fishy smell, which will affect the taste of soup if it is not handled well.

Conclusion Henan Hula soup is spicy and delicious, warms the heart and nourishes the stomach, with endless aftertaste. Especially when the weather is getting colder and colder, drinking a bowl of Hu spicy soup in the morning will warm your heart and stomach, and you will be in a good mood all day. Hu spicy soup was originally a "royal soup" that the emperor could enjoy in those days, but now it has become a favorite breakfast for ordinary people. As long as you prepare the materials and master the production skills, you can make the same delicious Hu spicy soup at home as in the store. Do it yourself, it's always delicious, try it quickly!

There are roughly two schools of Henan hot soup, Beiwudu and Xiaoyao Town. They have very different tastes. When I was a child, I drank Beiwudu, and Xiaoyao Town said that I didn't like it very much. It is said that Ann's hot soup tastes very different. The point is, you can't make authentic hot soup yourself. In fact, in my small county, there are many people who sell Hu spicy soup, but the taste of each family is different. Let's understand authenticity as the most popular. The essence of Hu spicy soup lies in the proportion of seasonings, and each family has its own secret recipe. As an outsider, you can't get these confidential information. The taste you make casually, let alone authentic, is even difficult to impress five points. Then comfort the subject, the "cold restaurant" brand Beiwudu Hu spicy soup fast food package sold on Taobao is not bad. Don't buy boiled water. Buy the kind that only needs to be cooked with fire. Remember to add some white-cut mutton (mutton collected in Suzhou, the magic capital) and sweet potato vermicelli (vermicelli is not a vermicelli or a wide noodle). It is best to add some gluten (the baked bran in Shanghai is not good, but it is fermented) and add some Shanxi mature vinegar after cooking (this vinegar is very important, the finishing touch is wonderful. It is best not to use Jiangsu and Zhejiang balsamic vinegar. If not, just make do with balsamic vinegar. Chili oil comes according to taste, but personally, Chili oil doesn't match Hu spicy soup. You can buy some "Beijing brand" instant noodles when you make up the order. If you had eaten them as a child, you wouldn't be disappointed. It still smells like that. There are no strange things like shrimp, yellow flowers, kelp, fungus, peanuts, leeks and sesame sauce in the hot soup in my hometown. It's not like cooking noodles and eating instant-boiled mutton! We have a strange way to eat there, mixed with white tofu. Some people think that Hu spicy soup is too spicy, but you should never add water, just mix it with half a bowl of white bean curd. Special emphasis is placed on white tofu, because our tofu is sweetened by default. Soaking a fried dough stick is absolutely delicious. Hu spicy soup is not enough for one person, so it can be served with fried dough sticks and steamed bread. Personally, I think it is best to eat with fried dumplings. Complaining that pepper is too strong is like complaining that boiled fish is too spicy. The spicy taste of Hu spicy soup is the spicy taste of pepper. Why don't you put Chili in hot soup? ...

On April 20 17, I interviewed the owner of Hu spicy soup restaurant from Xiaoyao Town, Xihua County, Zhoukou, Henan Province, the famous birthplace of Hu spicy soup in Henan Province. The young man, surnamed Fang, is 26 years old. He has been learning to make hot soup since he was 15 years old. His spicy soup is made of beef soup and mutton soup, and cut beef and mutton can also be used in spicy soup, which means that his spicy soup shop sells beef and mutton spicy soup.

The key to making delicious Hu spicy soup lies in the secret seasoning. He should know how to make his own seasoning. The ingredients of Hu spicy soup in Fang Jia Hu spicy soup shop (made by grinding more than 20 kinds of Chinese herbal medicines) are mixed with pepper, peanut, salt and monosodium glutamate, so he doesn't have to taste salty when making Hu spicy soup.

Soak day lily, gluten, etc. Supplement beef soup, mutton soup, beef and black fungus in advance every day. And then thicken. Of course, peanuts in Hu spicy soup are also essential. Boss Fang said that the most important thing is to make beef soup and mutton soup. It takes 6 hours to cook soup every day.

The delicious Hu spicy soup should be sold out at any time, because the taste of Hu spicy soup is the best within an hour. Everything I said is true. His shop is located in Xigong Street. Fang Guangzong sells 500 bowls of Hu spicy soup a day, Hu spicy soup in 5 yuan and Hu spicy soup in 8 yuan. It's great to eat with oil cakes!

Let me answer this question.

First of all, one question is what is authentic. Personally, I think catering is developing forward. There is no such thing as authenticity. Hu spicy soup has a history of hundreds of years. Even if you are now in Xiaoyao Town and Beiwudu, it is impossible to be the same as before. Therefore, authentic things, different people have different views, just think it's delicious.

Luoyang's hot soup is a master in Xiaoyao Town. Xiaoyao Town is very different from Xiaoyao Town. He made many improvements according to the local taste habits in Luoyang. First, put less seasoning. The hot soup in Luoyang is not so heavy, but it just highlights the spicy taste of Luoyang pepper. This is different from other places, there are no twenty or thirty kinds of spice powder. Secondly, the Hu spicy soup in Luoyang is very thick, and some shops are so thick that they feel confused. Thirdly, many people say that you can't add peanuts to Hu spicy soup. Sorry, all the Hu spicy soups in Luoyang have peanuts, which is also to adapt to the local tastes, because after all, beans and peanuts will be added to the local confused noodles. Finally, Luoyang Hu spicy soup does not use Chili powder for color matching. Unlike Fang Zhongshan in Zhengzhou, red yeast powder is usually added.

The typical taste of Luo Yang is Hu Guofang, who lives behind Jin Xin Jewelry City in Shanghai market. Personally, I think his nine pieces of high-quality Hu spicy soup are very delicious, with heavy Chili flavor, smooth entrance and many pieces of meat. Basically, I have to eat it once a week, 12 yuan and half an oil cake, which is very comfortable. In addition, the local spice shop in Luoyang will grind all kinds of soup spices. If they cook it at home, 3 yuan's spice powder can make a pot. I once asked my boss how many kinds of spices there are in this spice powder of Hu spicy soup, and he said that there are only eleven or twelve kinds in Luoyang, not so many. It's really like Xiaoyao town. I really can't adapt. Therefore, when snacks arrive in other places, it is a profound knowledge to stick to their own traditions and cater to local tastes.

Let's talk about the method of Luoyang hot soup first.

Step 1: Wash gluten.

Step 2: Prepare side dishes.

Step 3: Boil soup.

Step 4: Mix the hot soup.

I have two friends, one is from Luoyang and the other is from Zhumadian. Both places belong to Henan, but the taste of Hu spicy soup is still different. I also ate hot soup once in Xi 'an, Shaanxi. I don't know if it's authentic, but it's really delicious. It's thick and hot, and it's refreshing in winter.

When I got home, I rarely had the opportunity to eat authentic Hu spicy soup, but I saw Hu spicy soup sent by my friends' circle a few days ago and began to fidget again, so I tried several online recipes. I don't know if they are authentic, but this recipe is really delicious. The key is that this recipe is very homely, without complicated steps, but the taste is not bad at all.

Next dry goods:

Chili soup

Ingredients: peanut 12g, kelp 20g, dried silk 15g, vermicelli 20g, dried fungus 5g, braised beef piece and flour 80g.

Accessories: 3g pepper, 5g mature vinegar, 15ml soy sauce and a little sesame oil.

Steps:

1. Add 45g of water to flour to make soft dough, put it in a large bowl, add clean water and soak for 10 minute until the dough has just passed.

2. Knead the dough with water until the dough becomes smaller and light gray, and then wash out the gluten.

3. Take out the washed gluten, and don't pour out the water for washing gluten.

4. Soak dried auricularia in Kamikiri silk and dice cooked beef. Add a liter of water to the pot and diced beef. After the water is boiled, tear the gluten into small pieces and put it in the pot, then add vermicelli, peanuts, kelp and dried silk to boil.

5. Pour in gluten washing water and stir clockwise.

6. After boiling, add soy sauce, pepper and chicken essence, stir well, cook for a while, and skim off the floating foam. When eating, add proper amount of vinegar and sesame oil according to personal taste.

The above recipes are provided by @ Mi Yu, a quality user of bean and fruit food ~

Juanzi teaches you to cook simple and delicious hot soup at home. It's not authentic, but it tastes good.

Flour, soybean, peanut, kelp, ginger onion, white tofu, vermicelli, soy sauce, salt, monosodium glutamate, spiced powder, thirteen spices and white pepper.

1; Pour the flour into a basin, add water and knead it into a hard dough. Wake up for half an hour.

2; Put the proofed dough into a basin, knead the gluten into a bowl, and let the flour juice stand.

3; Chop ginger and onion, soak soybeans, peanuts and kelp respectively, and cut white tofu into strips.

4; Boil half the chopped green onion into scallion oil on low heat.

5; Pour some water into the pot to boil, tear the gluten into small pieces, put it in the pot, and then add the vermicelli.

6; When it is almost cooked, add white bean curd sticks, kelp, soybeans, peanuts, Jiang Mo, soy sauce, salt and monosodium glutamate to taste.

7; Pour in the flour juice, stir while adding it, turn to a low heat and boil until it is thick.

8; Add spiced powder, thirteen spices, white pepper, chopped green onion and scallion oil and mix well.

Raw materials:

Extra fresh clear soup 150g, Chili soup 5g, gluten water 15g, abalone 1, sauce beef 20g, soaked vermicelli 10g, cooked gluten 15g, boiled peanuts 4g, salt 1g and monosodium glutamate.

Hang extra fresh broth;

Soak 1 chicken rack, 4 sheep bones and 6 beef bones in a boiling water pot, clean them, put them in a stainless steel soup bucket, add 4 kilograms of water, simmer for 4 hours, remove floating foam, filter out impurities, and keep fresh clear soup for later use.

Preparation of gluten water:

Mix the flour into a thick paste and stir it with chopsticks. Stir in one direction for 3 minutes every 20 minutes. After stirring for three times, the dough will be stronger. Put it in a pot containing 2kg of water, gently squeeze the dough by hand until it becomes gluten, then put it in a bowl and let it stand with water. The water washed with gluten is gluten water. Attention should be paid here: the noodles washed with gluten should be soft and firm, so as to wash gluten well.

Chili sauce soup (spice powder) ratio:

4.5 kg of Zanthoxylum bungeanum, 3 kg of star anise, 3 kg of fennel, 2 kg of dried ginger, 2 kg of black pepper, 0 kg of white pepper 1 kg of cinnamon 1 kg, 0.8 kg of Amomum tsao-ko, (0.8 kg in winter 1 kg), 0.8 kg of clove, 0.7 kg of jade fruit (0.8 kg in winter).

Production method:

(1) diced beef with sauce; Cutting the soaked vermicelli into sections; Cutting cooked gluten into strips;

(2) Abalone larvae are slaughtered and washed, cooked with broth and Jiang Shui, and then cut into four small pieces for later use.

(3) When the pot is on fire, add 150g clear soup to boil, put the sauce beef, soaked vermicelli, cooked gluten, abalone and boiled peanuts into the pot to boil, then add salt, monosodium glutamate, pepper, sticky soup and chicken essence to taste, evenly add gluten water to boil, and sprinkle chopped green onion and garlic slices when taking out of the pot.

note:

When thickening, stir the soup pot with a spoon while hooking, so that its surface is evenly thickened.

If you are interested, you can go to the official WeChat account, where there are many technical dry goods.