Hot soup is the most famous traditional snack in almost all parts of Henan Province. Legend has it that it originated in Xiaoyao Town, Zhoukou City. Today, this is still a strong evidence to identify whether the taste of Hu spicy soup is the most authentic. Hu spicy soup is cheap, which is similar to the hot and sour soup familiar to the whole country to some extent. The biggest difference is that hot and sour soup is generally thickened to increase viscosity, while Hu spicy soup traditionally uses gluten water left over from washing gluten to achieve this goal; In addition, there is no vinegar in the production process of Hu spicy soup, and its rich and mellow taste comes from a variety of spices-so it seems simple, but in fact the production process is more complicated.

Calories of ingredients recipe: 1 17. 1 (calories)

Ingredients beef tenderloin 80g sweet potato vermicelli 80g

Methods/steps

1

Soak sweet potato vermicelli, dried day lily and dried auricularia in warm water for 30 minutes respectively, and wash them with running water. Then cut the day lily into 3cm long segments, the auricularia auricula into 2mm wide filaments, and the cooked beef into thin beef slices with a cross section of about 2cm square.

How to make hot soup

2

Add a little water to the flour to make dough (soft and hard as jiaozi noodles), then wake it in the shade for 30 minutes, and then soak it in 500ml water 10 minute (the whole dough is soaked in water).

How to make hot soup

three

Heat oil in a wok, saute dried Chili peppers and chopped green onion slices, stir-fry beef slices slightly, add water 1500ml to boil, and add peanuts to boil over low heat. It takes about 25 minutes to cook.

How to make hot soup

four

Repeatedly scratch and wash the soaked dough and instant dough. When the dough volume is reduced to 1/2 and the color becomes darker, the gluten is washed clean. In this process, the amount of water for washing gluten cannot be increased or decreased, and it should be reserved for later use.

How to make hot soup

five

Divide the washed gluten dough into small gluten about the size of thumb cover, and add them into the soup of boiled beef and peanuts one by one. After boiling and stirring, add the soaked sweet potato vermicelli, cut day lily and shredded auricularia. Cook for about 10 minutes.

How to make hot soup

six

Divide the washed gluten dough into small gluten about the size of thumb cover, and add them into the soup of boiled beef and peanuts one by one. After boiling and stirring, add the soaked sweet potato vermicelli, cut day lily and shredded auricularia. Cook for about 10 minutes.

How to make hot soup

end

Matters needing attention

1. stew beef tenderloin yourself. For details, please refer to the topic "Braised Soup Stock" in April 2005 of Beitai Kitchen magazine. The most convenient way is to buy back the cooked beef tenderloin fresh out of the pot, so that the spicy taste of the marinated beef tenderloin can penetrate into the soup.

Because there is salt in braised beef tenderloin and soy sauce, please taste it before cooking, and put salt according to your personal taste.

3. After Hu spicy soup is put into the bowl, pour it on the noodle soup with sesame oil, so you can't add vinegar when cooking and heating.

4. The amount of water added to Hu spicy soup is completed in two stages, namely, boiled water for peanuts, followed by gluten soup. So you don't have to replenish enough water at once.