Hu spicy soup is a soup snack originating in Henan (divided into two schools: Xiaoyao Town Hu spicy soup in Xihua County, Zhoukou City, Henan Province and Beiwudu Hu spicy soup in Beiwudu Town, Wuyang County, Luohe City, Henan Province).
As the name implies, Hu Spicy Soup with pepper and pepper and bone soup as the base is fragrant and spicy, and has developed into one of the snacks that everyone in Henan likes and knows. Generally, there are many stalls selling Hu Spicy Soup in the streets and lanes in the morning. Oil cake, steamed stuffed bun, fried dough sticks and hot and sour soup are a delicious breakfast.
If you drink too much Hu spicy soup, you will get angry. Smart Henan people mix the bean curd with Hu spicy soup to drink it, which is called "two mixes of bean curd and Hu spicy soup" for short. It is nutritious and does not get angry, so it can kill two birds with one stone. Hu spicy soup has also spread to neighboring provinces and cities. There are also Hu spicy soup in Xi 'an, Shaanxi Province, which is divided into two types. One is made by Henan people and called Henan Hu spicy soup, also called diced pork Hu spicy soup and Henan Hu spicy soup. One is made by local Muslims, and it is called meatball hot soup.
Let's start with the origin: the origin of Henan Hula Soup is very ancient. According to 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's impossible in the Zhou Dynasty. It belongs to the collateral, and I'm afraid it's pulled on meat soup and other foods.
As soon as the Three Kingdoms said that the investigation was unsubstantiated, it was attributed to Cao Cao, and the credibility was lost by three points. The main seasoning of Hunan Hula Soup was pepper. According to the "Youyang Miscellaneous" cloud, "Pepper, when it leaves the country of Mogata, is called a branch of ignorance. Its seedlings are overgrown, the stems are extremely weak, the leaves are one and a half inches long, and there are thin strips that are flush with the leaves, and the strips bear seeds, which are opposite to each other. Its Ye Chen opens and closes, and its son is wrapped in the leaves. The son looks like a Chinese pepper and is spicy. It is picked in June. Today, people use it for Hu Pan meat. "
Pepper was introduced into China only in the Tang Dynasty. It is estimated that the Three Kingdoms are only faked to raise themselves.
It was quite credible when it was said in the Song Dynasty. As a folk snack, Hu Spicy Soup was rarely mentioned in ancient books. According to expert research, the ancestors of Hu Spicy Soup should be hot and sour soup and meat porridge. According to Taiping Huimin Heji Prescription, which was widely circulated in the Song Dynasty, it was estimated that it was the social trend at that time 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 the hot and sour soup is to adapt to the tastes of more people and replenish qi and deficiency, supplemented by spices such as ginger, pepper, star anise and cinnamon to soothe the liver and invigorate the spleen.
Therefore, the main tastes of Hunan Hula Soup are sour and spicy. Until the Jin and Yuan Dynasties, the Central Plains was in turmoil, and the rivers and mountains north of the Yangtze River were mostly in the hands of Di Yi (here, the writing was not biased against ethnic minority compatriots. )
Jin people and Mongolian ancients were used to eating beef and mutton, and most of the Hu spicy soup was improved in order to adapt to the current situation and survive.
It is estimated that the following spread has a great relationship with the frequent natural disasters and refugee migration in Henan. The method is also quite simple. Fresh mutton is mixed with clear water and seasonings such as ginger and fennel, and the fried accessories such as gluten, bean curd skin, vermicelli and day lily are boiled with strong fire. After the pot is opened, gluten washing water (water with precipitated flour paste after gluten washing) is added to thicken, and the mixture is thickened. Add pepper and spiced powder and mix well.
when eating, add vinegar and sesame oil, sprinkle coriander and mix Chili oil. The taste is mainly 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 people must have been inspired by Henan Hu spicy soup and started to be improved from the traditional braised dishes of Hui people. In places where Han people gather, if they want to be engaged in catering industry and be outstanding, they can only work hard on seasonings, so they abandoned the sour taste and used the salty taste more suitable for northwest people to set off the fragrance of mutton soup and beef soup. Boiling beef and mutton is a traditional project of Hui people, and it goes without saying that the richness of seasoning and the mastery of heat are self-evident.
Reduce the amount of pepper with heavy taste, so as to better highlight the taste of meat and vegetables), and use more atmospheric beef balls (minced beef, mixed with flour and boiled in water) which are more tasty and practical. Accessories increase, including Chinese cabbage, potato pieces, carrot pieces, fungus, day lily, yuba, wax gourd, etc., and the time sequence of adding accessories is also different. Be sure to make each dish soft and hard, and it looks like it is selling and quite crystal clear.
When it's done, the cauldron with the stove is placed at the door, and the master stirs the cauldron with one hand and hips with the other, and starts shouting: meatballs ~ chili soup ~ ~. Step forward, ask for a bowl of sticky soup (there must be a lot of meatballs), pour sesame oil, cover it with spicy seeds, and take a Tuotuo steamed bun, which is a common pasta for Hui people. A bread is afraid to have a diameter of 2cm and a thickness of more than 1cm, which is really solid.
it's much looser when you break it and soak it in the soup, and it's about the same size when you break your thumb, depending on your personal preference. After eating a bowl in cold weather, I only feel a heat flow from the chest and abdomen to the end of the pores of the skin, sweating freely, and a northwest pride begins to spread from the chest.
the origin of Laoyang's Hu spicy soup in Xiaoyao Town During the Jiajing period of Ming Dynasty, Laoyang Yan Ge got a secret recipe for making soup from a Taoist priest and presented it to the imperial court. After taking it, the emperor felt radiant and full of vigor.
hence the name "Yutang". In the Qing Dynasty, Zhao Qi, the imperial chef, took the second secret recipe to the town of Xiaoyao, which was originally named in China, and passed it on to Yang, becoming a treasure handed down from generation to generation in the Yang family era.
In order to carry forward the secret recipe, Jamie Yang, the people in Hui Ze, on the basis of the original formula, carefully selected the ingredients with modern technology, and after 5 years of repeated experiments, finally made the old Yang's recipe Hu spicy soup, in which "the immortals flocked to try a spoonful of fresh food". At this point, Xiaoyao Town Laoyangjia Hu spicy soup is popular all over the country with its mellow color, flavor and spicy soup, and enjoys a good reputation in the north and south of the country.
To be recognized as a must-eat for 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. Hu spicy soup in Xiaoyao Town, Xihua County Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in the Qing Dynasty, and it has a history of more than 2 years, and its influence is quite far-reaching. The most famous is Yangjia Hula Soup, which is boiled with mutton fresh soup, clear water and auxiliary materials by strong fire. After the pot is wide open, the noodles with washed gluten are slowly hooked into the pot.
when it is moderately thick, add pepper and spiced powder and mix well. When it is eaten, it is drenched with balsamic vinegar and sesame oil, which makes it feel sour, hot and fresh, and has a strong flavor.
second, Kaifeng hot soup is hot and spicy. 2. Writing a composition about Hu La Tang in Zhengzhou, Henan Province
Hu La Tang is one of the most popular snacks in Zhengzhou. It can be seen in all kinds of breakfast shops in the streets and lanes. Master Wang's Hu Spicy Soup in Zhengzhou has a prominent pepper flavor and a slightly spicy aftertaste. The vermicelli, fungus, beef, gluten and bean skin in the soup make this bowl of soup look amazing. It is also vivid. In the cold early earthquake in winter, a bowl of Hu spicy soup with contents, accompanied by 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.
origin editor of Hu spicy soup
Hu spicy soup is a must in Henan snack series. It originated in the mid-Qing Dynasty, flourished in the early years of the Republic of China, and then the pattern was constantly renovated. Up to now, if you walk in the alley of Luoyang, you can see it everywhere. Why does 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 have breakfast.
History of Hu Spicy Soup
No matter how many unofficial history records about the origin of Hu Spicy Soup in those small shops, the history describes its origin as follows: "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, in fact, it is not much different from boiling a pot of hodgepodge, which contains beef, peanuts, day lily, fungus, gluten foam, etc. After boiling to a certain extent, the powder is injected. The most important seasoning is pepper, which is the reason for its spicy taste. The soup is dark red, which can arouse the appetite of northerners.
Making Zhengzhou Hula Soup
Raw materials
(3 bowls) 1.6 kg of cooked mutton, 1 kg of mutton soup, 1.5 kg of flour, 5 g of vermicelli (or vermicelli), 1 g of kelp, 15 g of fried tofu, 25 g of spinach, 15 g of pepper, 8 g of spiced powder and 2 g of fresh ginger.
technology
is divided into three processes: raw material processing, gluten washing and soup making.
Hu spicy soup (1) raw material processing. Cooked mutton is cut into dice (or sliced); Soak the vermicelli until soft, and then cut it into shreds; After kelp swells, it is washed and shredded, cooked in boiling water to remove mucus, and then soaked in clear water; Deep-fried tofu is 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 into soft dough with about 1 kg of clear water, and rub the dough with your hands dipped in water; Bake for a few minutes, then rub it hard, then gently knead it with clear water, and then wash it with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed out, and then the gluten is taken out by hand and soaked 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 bean curd and salt in turn, boil with high fire, and then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake your hands into large slices, and slowly rinse them into gluten ears in the basin (the large pieces of gluten are scattered with a rolling pin). After boiling in the pot, stir the gluten-washed flour paste (drain the clear 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 even, add the spiced powder and pepper, stir well, then sprinkle with spinach, and serve after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.
secret editor of drinking Hu spicy soup
first, whether to add vinegar. It's not only spicy, but also sour.
secondly, whether you drink meat or vegetarian food. Of course the meat is delicious, but the asking price is 5 cents higher.
thirdly, whether to eat the impurities (gluten, diced beef, kelp) before drinking the soup, or even eat the soup with impurities. The former is eating, the latter is drinking.
fourthly, it is also the standard to judge whether you are an old hand in drinking Hu spicy soup-when you see someone putting Hu spicy soup and bean curd together, don't make a dumbfounded expression. It has a technical term: double mixing. If you haven't drunk two mixes, you are definitely not a native of Henan. 3. Description of the popular and lively scene of the composition snack Hu spicy soup
When it comes to the special snacks in Henan, I have to mention the delicious Hu spicy soup, my favorite.
This Hu Spicy Soup is not simple. You know, it is called a unique skill in Henan. It is not only delicious, but also has high nutritional value. Think about it. A big pot of hodgepodge can not be nutritious. With so many advantages, it's 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. The breakfast stalls, which are common in the street, are characterized by slight spicy taste, rich nutrition and catchy taste, which are very suitable for other breakfast meals.
At that time, in order to win the favor of the emperor, Yan Song, the elder Ge, got a seasoning medicine from a Taoist priest and gave it to the emperor. He cooked it into soup and gave it to the emperor. This soup was so delicious that the emperor was very happy and immediately named it "Yu Tang". After the death of the Ming Dynasty, Zhao Ji, the imperial 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 operated by Hu, it was slowly called "Hu spicy soup" by local people.
Hu spicy soup is not only delicious, but also easy to make, 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 qian into the pot. Be careful to stir it from side to side to prevent it from sticking to the pot.
finally, pour proper vinegar, pepper, sesame oil, pepper powder and chicken essence into the pot. A pot of delicious hot soup is made. Although this pot of Hu spicy soup has been made, I don't think it is enough, because it lacks one thing that I think is the most important-sesame seed cake. Hu spicy soup is hot and sour, which often burns the throat, and if it is accompanied by sesame seeds cake, it can alleviate the smoking of the throat.
what's up? is your mouth watering? Hurry up and make a bowl according to the exclusive secret recipe above! 4. I love the composition of Hu spicy soup written 5 words first, so don't copy
Xiaoyao Hu spicy soup
As the saying goes, "Food is the most important thing for the people." Speaking of the delicious food in my hometown, there are countless, but speaking of the "most beautiful" food, I would recommend Hu spicy soup in my hometown.
According to legend, during the reign of Jiajing in Minghua, in order to win the favor of the emperor, the minister of the DPRK received a secret recipe from a monk to help him live longer and prolong his life, and played it with soup. After the emperor tasted it, he was very happy and ordered the "royal soup". At the end of the Ming Dynasty, Zhao Ji, an imperial chef who lived in exile, lived in seclusion here, observing the confluence of the two rivers, smooth water transportation and high popularity. So the secret recipe of "Yu Tang" was passed down to the local area. People use this recipe to make porridge soup.
I believe that people who have tasted authentic Xiaoyaozhen Hu spicy 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, opening spleen, expelling wind and cold, refreshing and eye-catching, and nourishing.
In the morning, I often go to the gate of the community to have breakfast with my schoolbag on my back. Of course, Hu spicy soup is essential, and then I have a fried dough stick, which tastes beautiful! 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 ... < P > If you want to drink Hu spicy soup made by yourself, I'll introduce you to the secret recipe of making Hu spicy soup: first, put sweet potato strips and fat pork in a pot, and add peanuts, taro, yam, golden needle, fungus and dried ginger. A pot of Hu spicy soup with good color and flavor is made.
after hearing what I said, have you dropped three feet? 5. My hometown is in Wuyang County, Luohe, Henan Province, where people are outstanding, transportation 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, Hu spicy soup is sold everywhere. I remember the first time I drank Hu spicy soup, it felt like a beautiful painting. There are several pieces of gluten floating in the thick soup, swimming around like small fish. The bean curd silk next to it is white and slender.