Formula: 3 kg of star anise, 3 kg of fennel, 4.5 kg of dahongpao pepper, 0.5 kg of cinnamon 1 kg, 0.5 kg of galangal, 2 kg of dried ginger, 0.8 kg of tsaoko (winter 1 kg), 0.7 kg of jade fruit (winter 0.8 kg), 0.4 kg of white button (summer 0.5 kg), etc.
Another formula is to increase the white pepper to 4-6 kg without adding black pepper.
Every 100 bowl; 3 tablespoons 20 yuan beef, red pepper noodles, 1 kg sheep oil, 4-5 kg flour, 0.4-0.6 kg aniseed, 0.5 kg salt, 0.5 kg monosodium glutamate, 0.5 kg day lily, 5 kg gluten, 0.5 kg black fungus vermicelli 1-65438. For two days, change 2 kg of sheep bones every day, 1 kg of sheep oil. If it is not boiled in cold water, it should not be too thin. At this time, mix it with bone soup and powder slurry, and stir it in a separate basin to make the powder slurry slightly warm. The purpose is to make the starch paste and bone soup blend evenly, so that the starch paste can be processed into semi-cooked state in advance. (If the powder is not warm, immediately pour it into the pot), and the fungus tofu will be cooked.
Vegetable soup 1.5 kg sells beef with Chili and bean paste in boiling oil.
Production method: bone, beef, soup, add auricularia, day lily, later add salt, aniseed, flour, add gluten, sprinkle into pieces, vermicelli, then add Chili noodles, monosodium glutamate, sunset yellow, and add shallots.
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 tsaoko (0.8 kg in winter 1 kg), 0.8 kg of clove, 0.7 kg of Yuguo (0.8 kg in winter) and sorghum.
In addition; The ratio of pepper is: two parts of black pepper and one part of white pepper.
Note: I think it's better to add half a cinnamon, tsaoko and nutmeg.
Henan hot soup practice:
Stew sweet potato vermicelli and chopped fat beef in an iron pot, and add peanuts, taro, yam, golden needle, fungus, dried ginger, cinnamon, gluten foam, etc. When cooked, add a proper amount of refined powder and pay attention to stirring. Then add seasoning, pepper, fennel, refined salt, soy sauce, and a little sugar, and a pot of Hu spicy soup with good color and fragrance is ready (it is said that authentic medicinal materials are added, and the specific ingredients are unknown). )
The preparation method of Henan diced meat paste soup is as follows:
Ingredients (30 bowls): cooked mutton 1.6 kg, mutton soup 10 kg, flour 1.5 kg, 500 g of vermicelli (or vermicelli), kelp 100 g, fried tofu 150 g, etc.
Technology: it is divided into three processes: raw material treatment, gluten washing and soup making.
1, raw material processing: diced (or sliced) cooked mutton; Soak the vermicelli until soft, and then shred it; After kelp swells, it is washed and shredded, boiled in boiling water to remove mucus, and then soaked in clear water; Fried tofu and 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 flour into a basin, make soft dough with about 1 kg water, and rub the dough with hands dipped in water; Bake for a few minutes, then rub vigorously, then gently rub with clear water, and then wash with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed away, then take out the gluten by hand and soak it in a clear water basin.
3. Soup making: add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried tofu and salt in turn, boil over high fire, and then add some cold water to make the soup pot slightly boil. Pick up gluten, shake your hands into chunks, and slowly rinse them into gluten ears in a basin (the chunks of gluten are scattered with a rolling pin). After boiling in the pot, stir the washed gluten batter (drain the 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 uniform, add the spiced powder and pepper, stir it evenly, then sprinkle with spinach, and eat it after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.
Making method of Shaanxi Muslim meatball hot soup;
Shaanxi grass skirt soup practice ingredients: the materials used are somewhat similar to Henan grass skirt soup, perhaps improved on this basis. In addition to Chinese cabbage, potato pieces, carrot pieces and other essential materials, beef balls replaced diced meat in Henan Hu spicy soup. Before eating, you should pour sesame oil on it, cover it with chili pepper, and then take a Tuotuo steamed bread, which is a common noodle for Hui people. A cake may be 20cm in diameter and more than 1cm in thickness. It's really strong. Breaking into the soup is much rougher than mutton buns, and the first thumb is about the same size, depending on personal preference.
Method 1 of meatball paste hot soup:
First of all, you should have a large iron pot with the size of 0.8- 1 meter to make mala Tang. Boil water to 90%, then add smooth beef balls that have been kneaded by hand in advance (there is little mutton, which may be due to the cost), and then add seasonal vegetables: potatoes, carrots (all cut into hob pieces), Chinese cabbage, cowpea (inch-long), zucchini, etc. Then add a certain amount of spices: salt, spiced powder, pepper, pepper powder and various secret recipes that are not known to outsiders (as if there is butter, etc.). ), add a proper amount of starch or flour (or for cost reasons) and stir with a wooden shovel until it becomes paste, then add monosodium glutamate and cook. When eating, you can add chili according to your personal preference (it is made by boiling chili noodles with oil, also called oil chili pepper, with different tastes). Hu spicy soup is not a common soup to drink after meals, but a mushy snack similar to fried liver and oil tea in Beijing.
Method 2 of meatball paste hot soup:
Use beef and mutton (Han people can use other meats) as meat stuffing, add cooking wine, pepper powder, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (never add more), mix well and submerge for half an hour or 10 minute. Soak auricularia auricula and daylily, wash and tear into small pieces and strips. Add shredded pepper, peanuts and boiled water to a boiling pot until peanuts are 80% ripe, squeeze the meat stuffing into meatballs by hand, put them in the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and add day lily. After about 8- 10 minutes, the meatballs are cooked, put vermicelli and fungus. Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce. When the soup in the pot is sticky, you can beat the eggs into it, or add the crushed tender tofu. This soup is very comfortable to drink in winter. There can also be different soup bases, such as pig bones, cattle bones and sheep bones, and Chinese medicines such as Lycium barbarum can also be added.
The meatballs in meatball soup are very small, not as big as those in Four Joy Meetballs or meatball soup, only as big as the little finger, but if they are made of beef, the big meat is not good, so the meatball soup made by Han people is not good either.
No matter what meatball soup you make, sprinkle some pepper and sesame oil at the end. If you break the steamed stuffed bun and soak it in the soup, it will be more authentic It's fragrant and spicy. Absolutely enjoyable!
In addition, it is suggested that the characteristics of high-quality meatball paste malatang are as follows:
First, smell: smell the soup first to see if there is a strong beef soup flavor.
Second, look: observe whether the ratio of vegetables to meatballs in the bowl is appropriate, whether the soup is moderately thick, and whether the pepper oil is red!
Third, eat: the lotus white is not soft or hard, and the size is moderate. Whether potatoes are cooked or not depends on whether the meatballs are elastic in your mouth, whether they taste like dumplings, and the ratio of Chili oil to sesame oil. Those who have special hobbies depend on whether there are garlic seedlings scattered.
Fourth, the product: how long can you keep the lingering fragrance in your mouth and the hemp taste of pepper after eating (more than ten minutes is a good product).
The origin of Hu spicy soup in Xiaoyao Town During Jiajing period of Ming Dynasty, Ge Yan got a secret recipe for making Hu spicy soup from a Taoist priest and presented it to the court. After taking it, the emperor felt radiant and full of vitality. Zhao Qi, the chef in Qing Dynasty, brought the second secret recipe to Xiaoyao Town, and later spread the secret recipe of Hu Spicy Soup to the local people.
Jamie Yang, a descendant of Yangji Hu spicy soup, in order to carry forward Yangji, Huize people concentrated on the original formula, combined with modern science and technology to carefully select ingredients, and after 50 years of repeated experiments, finally made Laoyang's formula Hu spicy soup, in which "immortals compete for a spoonful of fresh". So far, Xiaoyao Town Laoyang Hu spicy soup is popular all over the country with its mellow color, fragrance and spicy soup. Xiaoyaozhen hot soup has become a recognized must-eat in China.
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 five flavors.
1. Hot soup in Xiaoyao Town, Xihua County
Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in the Ming Dynasty, and has a history of more than 600 years, which has a far-reaching influence. The most famous one is Yangjiahula soup, which is made of mutton soup, clear water and auxiliary materials by fire. After the pot is wide open, slowly hook the washed gluten noodles into the pot. When the thickness is moderate, add pepper and spiced powder and mix well. When you eat it, it is drenched with balsamic vinegar and sesame oil, and it feels sour, warm, fresh and fragrant, and has a strong taste.
Second, Kaifeng hot soup
Kaifeng Hu spicy soup and Xiaoyaozhen Hu spicy soup are made in the same way, and there is not much difference in taste. Just to enhance the fragrance, Kaifeng people replaced thousands of pieces with fried tofu, which has a strong fragrance. It is puzzling that a few spinach often floats out of Kaifeng Hu spicy soup, which sometimes makes people feel uncomfortable when drinking it for the first time.
Third, Xuchang hot soup
Xuchang hot soup can be described in two words: thin and spicy.
The soup is very thin, you can clearly see your pupils, and the floating pepper particles on the soup are clearly identifiable. Take a sip, and your throat will feel like burning iron. It can really be described as "sparse and exaggerated, bizarre and spicy".
Fourth, Nanyang hot soup
Nanyang Hu spicy soup is also seasoned with mutton soup and spicy with pepper. It's just that the choice of raw materials is simpler and more lively: cooked mutton (or beef) and gluten are necessary as usual, vermicelli is changed to vermicelli, and thousand tofu is discarded, and daylily is used instead. Light and palatable, spicy and delicious.
Five, Ruzhou hot soup
There are two kinds of hot soup, vegetarian and vegetarian. Personally, I think vegetarian hot soup can better reflect the dietary concept of Ruzhou people. The bamboo tube of the pot is more than one meter high, with thick ends and thin middle, much like the waist drum that the Korean people stood up. On the edge of a two-inch wide pot, there are shredded scrambled eggs, shredded green beans, shredded red peppers, shredded tofu with yellow outside and white inside, and shredded green onions with white inside ... It is simply an excellent watercolor painting under the steaming background. To choose the best Chili for soup, you must use Ruzhou flexible and smooth vermicelli. Scoop a bowl of hot soup, pinch a few dishes, and it is best to put a spoonful of vinegar and a bowl of hot and sour soup for you to taste! There are hot pot restaurants with good business in Xiguan Qiaotou and Zhonglou Market. Use beef and mutton (Han people can use other meats) as meat stuffing, add cooking wine, pepper powder, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (never add more), mix well and submerge for half an hour or 10 minute. Soak auricularia auricula and daylily, wash and tear into small pieces and strips. Add shredded pepper, peanuts and boiled water to a boiling pot until peanuts are 80% ripe, squeeze the meat stuffing into meatballs by hand, put them in the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and add day lily. After about 8- 10 minutes, the meatballs are cooked, with round vermicelli and fungus. Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce. When the soup in the pot is sticky, you can beat the eggs into it, or add the crushed tender tofu. This soup is very comfortable to drink in winter. There can also be different soup bases, such as pig bones, cattle bones and sheep bones, and Chinese medicines such as Lycium barbarum can also be added.
The meatballs in meatball soup are very small, not as big as those in Four Joy Meetballs or meatball soup, only as big as the little finger, but if they are made of beef, the big meat is not good, so the meatball soup made by Han people is not good either.
No matter what meatball soup you make, sprinkle some pepper and sesame oil at the end. If you break the steamed stuffed bun and soak it in the soup, it will be more authentic It's fragrant and spicy. Absolutely enjoyable!
In addition, it is suggested that the characteristics of high-quality meatball paste malatang are as follows:
First, smell: smell the soup first to see if there is a strong beef soup flavor.
Second, look: observe whether the ratio of vegetables to meatballs in the bowl is appropriate, whether the soup is moderately thick, and whether the pepper oil is red!
Third, eat: the lotus white is not soft or hard, and the size is moderate. Whether potatoes are cooked or not depends on whether the meatballs are elastic in your mouth, whether they taste like dumplings, and the ratio of Chili oil to sesame oil. Those who have special hobbies depend on whether there are garlic seedlings scattered.
Fourth, the product: how long can you keep the lingering fragrance in your mouth and the hemp taste of pepper after eating (more than ten minutes is a good product).
The origin of Hu spicy soup in Xiaoyao Town During Jiajing period of Ming Dynasty, Ge Yan got a secret recipe for making Hu spicy soup from a Taoist priest and presented it to the court. After taking it, the emperor felt radiant and full of vitality. Zhao Qi, the chef in Qing Dynasty, brought the second secret recipe to Xiaoyao Town, and later spread the secret recipe of Hu Spicy Soup to the local people.
Jamie Yang, the descendant of Yangji Hu spicy soup, in order to carry forward Yangji, Huize people concentrated on the original formula, combined with modern technology to carefully select ingredients, and after 50 years of repeated experiments, finally made the old Yangjia recipe Hu spicy soup, which was "a group of immortals vying for food and a spoonful of fresh". At this point, Xiaoyao Town Laoyangjia Hu spicy soup is popular all over the country with its mellow color, fragrance and spicy soup, and enjoys a good reputation in the north and south of the country. Xiaoyaozhen hot soup has become a recognized must-eat in China.
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 five flavors.
1. Hot soup in Xiaoyao Town, Xihua County
Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in the Ming Dynasty, and has a history of more than 600 years, which has a far-reaching influence. The most famous one is Yangjiahula soup, which is made of mutton soup, clear water and auxiliary materials by fire. After the pot is wide open, slowly hook the washed gluten noodles into the pot. When the thickness is moderate, add pepper and spiced powder and mix well. When you eat it, it is drenched with balsamic vinegar and sesame oil, and it feels sour, warm, fresh and fragrant, and has a strong taste.
Second, Kaifeng hot soup
Kaifeng Hu spicy soup and Xiaoyaozhen Hu spicy soup are made in the same way, and there is not much difference in taste. Just to enhance the fragrance, Kaifeng people replaced thousands of pieces with fried tofu, which has a strong fragrance. It is puzzling that a few spinach often floats out of Kaifeng Hu spicy soup, which sometimes makes people feel uncomfortable when drinking it for the first time.
Third, Xuchang hot soup
Xuchang hot soup can be described in two words: thin and spicy.
The soup is very thin, you can clearly see your pupils, and the floating pepper particles on the soup are clearly identifiable. Take a sip, and your throat will feel like burning iron. It can really be described as "sparse and exaggerated, bizarre and spicy".
Fourth, Nanyang hot soup
Nanyang Hu spicy soup is also seasoned with mutton soup and spicy with pepper. It's just that the choice of raw materials is simpler and more lively: cooked mutton (or beef) and gluten are necessary as usual, vermicelli is changed to vermicelli, and thousand tofu is discarded, and daylily is used instead. Light and palatable, spicy and delicious.
Five, Ruzhou hot soup
There are two kinds of hot soup, vegetarian and vegetarian. Personally, I think vegetarian hot soup can better reflect the dietary concept of Ruzhou people. The bamboo tube of the pot is more than one meter high, with thick ends and thin middle, much like the waist drum that the Korean people stood up. On the edge of a two-inch wide pot, there are shredded scrambled eggs, shredded green beans, shredded red peppers, shredded tofu with yellow outside and white inside, and shredded green onions with white inside ... It is simply an excellent watercolor painting under the steaming background. To choose the best Chili for soup, you must use Ruzhou flexible and smooth vermicelli. Scoop a bowl of hot soup, pinch a few dishes, and it is best to put a spoonful of vinegar and a bowl of hot and sour soup for you to taste! There are hot pot restaurants with good business in Xiguan Qiaotou and Zhonglou Market.