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Chinese Name: 胡辣汤
English Name: Hot and Sour Soup; spicy soup
Category:
Main Ingredients: Beef; Fungus
Hot and Sour Soup胡辣汤 is a famous traditional soup in Henan河南 breakfast. The spicy soup is made of pepper, chili, grass fruit, beef granules, bone soup, powder sauce, fine noodles, day lily, peanuts, fungus, tofu skin, thousand pieces of tofu, etc.
The soup is made from a variety of natural Chinese herbal medicines in proportion, with pepper and pepper added, and bone soup as the base is characterized by a rich soup taste, beautiful soup color, thick soup juice, spicy and delicious, which is very suitable for other breakfast meals.
Hu hot soup has developed into one of the snacks loved and known by Henan, Shaanxi, and other neighboring provinces. It is a special soup food in Henan, China. It is loved by everyone and is often used as breakfast. Its characteristic is spicy and delicious, nutritious and appetizing. It is suitable for matching with steamed bread馒头, fried dough sticks油条, steamed stuffed buns包子, onion cakes葱油饼, Guokui锅盔, thousand-layer cakes, and other pastries.
Some media commented that the taste difference between different schools of Hu hot soup is getting smaller and smaller. Previously, different brands of Hu hot soup had distinct characteristics: Xiaoyao Town逍遥镇, a large green aluminum pot for soup, with strong Chinese medicine and spicy taste, and beef slices as the main meat; North Wudu, a large yellow copper pot used for soup. The soup tastes soft and moist. The meat is mainly mutton. Pork slices and meat pieces used to be the main difference between the two soups, but now they are basically the same.
Beiwudu Town北舞渡镇 is located on the south bank of the Shahe River沙河, 25 kilometers north of Wuyang County舞阳县, Luohe City漯河市. It was called Dingling定陵 in ancient times and has a long history of more than 2000 years. According to historical records, during the Ming明朝 and Qing dynasties清朝, the commercial economy here reached its peak, and businessmen from Shanxi山西 and Shaanxi陕西 gathered here. There are many famous snacks in Beiwudu, among which spicy soup is the most famous.
Industrialized production has become the development direction of many enterprises. Wang Jinhui, Secretary of the Party Committee of Xiaoyao Town, Xihua County, said that Xiaoyao people have developed eight series of 46 varieties of soup ingredients, including convenient water boiled hot soup, hot soup whole flavor powder, and built dozens of hot soup ingredients production enterprises, with an annual output value of hundreds of millions of yuan.
Some operators of Hu Hot Soup started to take the high-end route, targeting young people. The highest price for a bowl of specially made Hu hot soup is 188 yuan, and the soup can also be cooked according to the customer’s pricing.
The head office of Wangzhongquan Hu Hot Soup in Xiaoyao Town, Luohe City, launched a bowl of shark fin Hu Hot Soup at the highest price of 90 yuan and developed special soups ranging from 15 yuan to 90 yuan for each bowl of shredded tripe, clam, abalone, and sea cucumber. Moreover, Hu Spicy Soup Shop launched a bowl of soup at a high price from 168 yuan to 368 yuan. According to its billboard, sea cucumber, matsutake, and cordyceps Sinensis are the most valuable in the soup.
How to make Hot and Sour Soup?
Ingredients：
- 1.6 kg cooked mutton
- 10kg fresh mutton soup
- 1.5 kg flour
- 500g powder (or vermicelli)
- 100g kelp
- 150g fried bean curd
- 250g spinach
- 15 grams of pepper
- 8 grams of five-spice powder
- 20 g fresh ginger
- 10 g salt
- 500g balsamic vinegar
- 150g sesame oil
Instruction:
- Step 1, Raw material processing: cut the cooked mutton into small dice, or slice it; Soak the powder until soft and cut it into shreds; After the kelp bulges, wash it and cut it into shreds, boil it with boiling water to remove mucus, and then soak it in clean water; Deep fried tofu cut into shreds; Picking the yellow leaves of spinach, cutting the roots, washing and cutting into segments about 2cm long; Wash and cut fresh ginger into rice grains.
- Step 2, Washing gluten: put the flour into a basin, mix it into a soft dough with about 1kg of clean water, and rub the dough with your hands dipped in water; Grind the dough for a few minutes, and then rub it vigorously. Then add clean water and gently press it. When the dough is thick, replace it with clean water and wash it again. Repeat this several times until all the flour juice in the dough is washed out, and then take out the gluten by hand and soak it in a water basin.
- Step 3, Soup making: add about 5 kg of water into the pot, add fresh mutton soup, put shredded flour peel, shredded kelp, fried bean curd, and salt, in turn, boil them over high fire, and then add some cold water to make the pot slightly boiling. Pick up the gluten, shake your hands into large pieces, and slowly stir the large pieces of gluten in the basin with a rolling pin. After the pot is boiling, stir the flour paste (drain the clear water on it) deposited by the facial gluten into a thin paste, slowly pour it into the pot, stir it with a rolling pin while pouring, and wait for it to be thin and even, add five spice powder and pepper powder, stir well, sprinkle spinach, and make the soup after boiling. Pour in vinegar and sesame oil when eating.
