Hu spicy soup, also known as paste soup, famous snacks in the Central Plains, originated in Henan Province, especially Zhoukou City Xihua County Xiaoyao Hu spicy soup is most famous. It is a traditional soup food commonly found in breakfast in northern China.
The main production materials of Hu Spicy Soup include Hutang soup, pepper, pepper, cooked sheep (cattle) meat, mutton soup, gluten, flour, and vermicelli.
Method 1
Ingredients: 40 grams of spicy soup, 20 grams of pepper, 10 grams of pepper, 400 grams of cooked beef (sheep) meat, 3 kg of bone broth, gluten 1.5 kg, 300 grams of flour, vermicelli 100 grams, plus powder meal.
Seasoning: Onion, ginger, salt, monosodium glutamate, soy sauce, sesame oil and other appropriate amount.
Step 1, in the pot into the amount of water to add soup into the hot soup, pepper, pepper, etc., let the fire boil.
2. After the water in the pot is boiled, add lamb and gluten. After mutton and gluten are cooked, pour appropriate amount of gluten water into the pot. When the soup thickens, add the noodles, onions, salt, monosodium glutamate, and soy sauce. Serve for 5 minutes.
3, pot soup, according to personal taste into the amount of sesame oil, vinegar.
Method 2
Ingredients: pork loin 50g, fungus 50g, crisp meat 50g.
Excipients: proper amount of chicken oil, proper amount of Huhuo soup powder, proper amount of rice vinegar, proper amount of shallot, appropriate amount of sesame oil, and 20g of kelp.
Step 1. The fungus bubble cuts the filaments, the lean meat shreds, and the kelp shreds.
2. Crisp cuts are ready for use.
3. Onion ginger shreds.
4. Pot water, add a spoonful of chicken oil.
5. Add onion ginger to boil in the pot.
6. Add lean pork, wood ear, crisp, kelp.
7. Prepare a pack of hot soup powder.
8. Take a bowl and mix the pepper with a little water.
9. Pour the adjusted pepper paste into the pot and boil it.
10. Add a spoonful of soy sauce, a spoonful of sesame oil, and a spoonful of rice vinegar to taste.
Under the common production process, Hu spicy soup is rich in carbohydrates, vitamins and calcium, iron, phosphorus, potassium, magnesium and other minerals. When making hot soup, you can add different ingredients such as big diced meat, tofu, and powdered skin according to personal preference to increase various types of nutrient intake, both delicious and nutritious. Whether the hot soup is made now, or the hot soup sold by the supermarket, the main taste is "hot", although delicious, not easy to eat, easy to get angry.
Source network, medicine dream net collection
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