[Simple practice of home-made hot spicy soup]_Daily practice_How to make
Hu spicy soup can be said to be a very famous local specialty in Xi’an, where people will make it every house and family, so there will be home-made Hu spicy soup. This kind of Hu spicy soup is still madeIt is relatively simple, there are not so many tedious procedures, but there will be some small details. If it is not too obvious, it will cause the Hu spicy soup to taste less authentic than the local ones.
Hu spicy soup stock 40g pepper 20g pepper 10g cooked lamb (beef) meat 400g lamb bone soup 3kg gluten 1
5kg flour, 300g noodles, 100g flour, seasoning with shallot, ginger, refined salt, monosodium glutamate, soy sauce, sesame oil, etc.
Production process 1: Add an appropriate amount of water to the pot, add the broth, add the spicy soup, pepper, pepper, etc., and let it boil.
2. After the water in the pot is boiled, add mutton and gluten.
After the mutton is cooked, pour an appropriate amount of gluten into the pot. When the soup thickens, add noodles, spring onion, salt, monosodium glutamate, soy sauce, and simmer for 5 minutes.
3. Heat up the soup and add an appropriate amount of sesame oil and vinegar according to personal taste.
Ingredients: 50g pork tenderloin, 50g fungus, 50g crispy meat, supplemented with chicken oil, hutong soup powder, vinegar, chives, sesame oil, and 20g kelp. Step 1
Shredded hair fungus, shredded pork, shredded kelp.
Cut the crisp into small pieces and set aside.
Shred ginger with shallots.
Drain the pan and add a spoonful of chicken oil.
Add onion and ginger to a boil.
Add lean meat shreds, fungus shreds, crispy meat, kelp shreds.
Prepare a sachet of spicy soup powder.
Take a bowl and mix the pepper with a little water.
Pour the prepared pepper paste into the pot and bring to a boil.
Add one spoon of soy sauce, one spoon of sesame oil, and one spoon of rice vinegar to taste.
Method 1: Raw materials: 300 grams of flour, 50 grams of noodles, 50 grams of kelp shreds, spring onions, and ginger starch.
5 grams of refined salt, 10 grams of pepper, 5 grams each of soy sauce and vinegar.
Method two: Xiaoyao Zhen Hu spicy soup Ingredients: beef diced, peanut and bean tendon (shredded), kelp.
Excipients: dried daylily (water-cut open section), noodles.
Seasoning: pepper powder, ginger powder, thirteen incense, salt starch, MSG or chicken essence, sesame oil.
Method 1 of the production method: 1. Put the salt into the flour, add a little water to knead the dough, and then add water continuously until you knead the thick and elastic gluten and gluten water.
2, add water to the pot and boil, add gluten.
After the gluten is cooked, pour the gluten water into the pot. When the soup thickens, add coriander, spinach, noodles, kelp, spring onion, ginger, refined salt, pepper, and boil over high heat.
Method two: 1. Boil water into the pot and cook the diced beef, then add peanuts (explanatory, the red color of Hu spicy soup is from the red skin of peanut kernels, soup sold on the street, a few peanuts are not visible, that colorI can imagine where it came from.
) 2, boil until the peanut kernels are full, and want to eat crispy peanuts, then you can add kelp, shredded pork, day lily segments, cook for another ten minutes, and add noodles (want to eat noodles with peanuts)Just put kelp wire, bean tendon wire, daylily section later)