The difference in flavor of the factional peppery soup is getting smaller and smaller. Previously, the characteristics of different well-known brands of Peppery Soup were clear: Xiaoyao Town, the turquoise large aluminum pot was filled with soup, the medicinal taste and spicy taste were strong, and the meat was dominated by beef slices; The North Dance Ferry, the yellow copper hot pot was soup, the soup taste was more mellow, and the meat was dominated by beef nuggets. Shredded meat and meat grains were once the key differences between the two soups, and now they are basically the same. Industrial production has become the development prospect of many companies. Wang Jinhui, the leading group of Xihua County's Xiaoyao Town, showed that the new products of The Yaoyao people have developed 46 types of soup materials in eight series of products, such as convenient water-flushed peppery soup and peppery soup whole flavor powder, and built dozens of peppery soup manufacturing enterprises, with annual sales of hundreds of millions of yuan. Some peppery soup operators gradually take the high-end route, and the overall target group is young people. The highest price of the special peppery soup is 188 yuan per bowl, and the soup can also be cooked according to the customer's price. Luohe City Xiaoyao Town Wang Zhongquan Hu Spicy Soup in Laoshan Road main store, released the highest price of 90 yuan a bowl of dried abalone peppery soup, and developed and designed belly silk, snow clams, oysters, Liao ginseng and other special soups of about 15 yuan to 90 yuan per bowl. There are also peppery soup shops to release a bowl of high-priced soup from 168 yuan to 368 yuan, from its promotional planning billboard, the "golden beans" in the soup are mainly sea three, matsutake mushrooms, and cordyceps sinensis.
Origin of peppery soup
Hu spicy soup, alias paste spicy soup, traditional breakfast in Henan Province. The traditional soup dish of the Han people, which is common in breakfast in northern China, began in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province. It is especially famous for the peppery soup in Runaway Town. Spicy soup is mostly found in breakfast stalls on the street, and its advantages are slightly spicy, nutritious, and the outer edge of the flavor, which is very suitable for mutual cooperation with other early meals.
At present, there are many types of peppery soup, Beiwudu peppery soup, Kaifeng City peppery soup, etc., each with its own characteristics. Hu spicy soup is a famous food in Henan, only Xiaoyao Town is the most famous, and its land goes to Shangqiu for about 300 miles. Shangqiu, the former capital of the Shang Dynasty, the commercial services of the Chinese nation originated in Si. After going to Yucheng for a trial, Yu went to Shangqiu to make up for the evidence. At noon, hungry, spicy soup and beautiful, accompanied by two pancakes, its price is very cheap. Its shape is thick, brown, the passage is sour and spleen appetizing, quite beef aromatic, and it is very different from the meat eaters who used to be in Lusuo.
The historical allusion of the small shop Bangsi Soup: In the Ming Dynasty, Yan Song was the elder of the cabinet, so he flattered Junshang, and offered it with peppery soup, known as "Royal Soup". After the ming dynasty, it was injected with folk customs and became a special cuisine of the Central Plains. belch! Yan Song, adulterous minister also, with my folk customs special snacks, guo he ganye? Shangqiu, the place where Guhua merchants originated, the source of the way of operation, and the world of Prosperity. Most of the cuisines of all parts of China, although each is suitable for the rich style of products, the emergence of food culture is not due to the great power of commercial services, and it is also one of the ends of commercial services.
Characteristics of peppery soup
1. Smell the peppery soup. Just take the soup and smell it first, whether there is a strong smell of Chinese herbs and mutton soup.
2, peppery soup to see. Observe whether the ratio of gluten and lamb in the bowl is appropriate, whether the thickness of the soup is moderate, and whether the color of the soup is transparent.
3. Eat spicy soup. The soup is sticky, smooth in the mouth, the lamb and gluten are chewy, and the peppery taste is just right.
4. Peppery soup. After drinking the soup. How long can the aftertaste and the rich taste of Chinese herbs be maintained (more than 10 minutes is a good product).
The soup prepared in proportion by a variety of natural Chinese herbs, pepper and pepper, and bone broth as the base, is characterized by a strong soup, a beautiful soup color, a sticky soup, spicy and delicious, very suitable for other early meals. It has developed into one of the snacks loved and known by neighboring provinces such as Henan and Shaanxi. It is a special soup food in Henan, China, which is loved by everyone, often used as breakfast, which is characterized by spicy and fragrant, nutritious and appetizing, suitable for pairing with fritters, buns, scallion oil cakes, pot helmets, mille-feuille cakes and other pastries.
Home version of peppery soup is how to make 1
Ingredients for peppery soup: a handful of enoki mushrooms, a ham sausage, 12 fungus, 5 eggs, 8 shiitake mushrooms, 2 tomatoes, 2 pieces of tender tofu, 1 spoonful of garlic paste, salt, chicken essence, black pepper, vinegar, pepper.
Steps to prepare the peppery soup:
1: Cut the tomatoes, ham and fungus into cubes and set aside.
2: Cut the mushrooms into small pieces and the shiitake mushrooms into slices.
3: Cut the tofu into small pieces.
4, on-demand selection, because it is four people to eat, so the eggs used five.
5: Beat the eggs and set aside. If possible, you can prepare a meat ball and scatter it for later.
6: Beat the garlic into a puree and set aside. When the oil is hot, first put half of the tomatoes and stir-fry the sand, then put half of the garlic puree to enhance the flavor.
7: After the tomatoes are fried, add the shiitake mushrooms and fry for about 3 minutes.
8: Pour in the water, cover with a little more ingredients, add diced ham, diced fungus, diced meat and the remaining diced tomatoes.
9: After the water boils, pour in the mushrooms and diced tofu, heat for about three minutes, and finally pour the beaten eggs into the pot, stir while pouring to prevent sticking to the pan.
10, after the water boils, be sure to boil on high heat, pour water starch (a small amount of water plus corn starch, stir well). After two minutes of grunting, add a small spoonful of salt, a spoonful of chicken essence, a spoonful of black pepper, an appropriate amount of vinegar, and chili peppers.
11. Eat! Those who like to eat coriander and those who like to eat pepper can add a little.
Home version of peppery soup is how to make 2
Peppery soup ingredients: flour, kelp, peanut rice, white tofu strips, fine noodles, water, bean skin, soybeans, green onions, ginger.
Ingredients: five-spice powder to taste, white pepper powder to taste, dark soy sauce to taste, thirteen spices to taste
Steps to prepare the peppery soup:
1: Pour the flour into the basin and add cold water, mix well, knead well, and form a slightly harder dough, then add cold water and wake up for 30 minutes
2: Gently remove the gluten by hand, pour the dough into the basin, put the gluten into the bowl and add cold water to wake up for 30 minutes.
3: Soybeans, peanuts and kelp shreds are soaked separately. Finely chop the ginger, dice the green onion, and simmer half of the diced green onion over low heat to make shallot oil.
4: Put the pot on the fire and add broth or water, bring to a boil on high heat, add the small pieces of gluten torn into, and then add the fine vermicelli.
5, when the noodles are cooked to seven or eight ripe, add white tofu strips, bean skin kelp shreds, and then add soybeans peanuts, ginger, soy sauce, salt, monosodium glutamate to taste good.
6: Pour in the dough juice, stir while adding, then change to low heat to boil and boil sticky, and finally add five-spice powder, thirteen spices, white paste pepper powder, diced green onion, shallot oil and stir well.
7, the good peppery soup color red, bean crisp, soup sponge, spicy and refreshing.
Home version of how to make high boss peppery soup 3
Happy High Boss Peppery Soup, Traditional Spicy Flavor, 70g, 20 Packets,
Name:Henan Xihua Xiaoyao Gao Lao Lao Hu Spicy Soup (Spicy Flavor)
Ingredients: corn starch, peppery soup full flavor powder, peppery soup full flavor dish.
Net weight: 70g (full flavor powder packet×1 / vegetable packet ×1) * 20 packets
Shelf life: 12 months
A bag of powder and a bag of vegetables can make about 3 bowls of soup; This package can be made into about 3 bowls of peppery soup.
1. Cooking ingredients: Put 2 bowls of water or meat soup into the pot, take the vegetable bag and tear it open and bring it to a boil.
2. Mix the soup: Mix a packet of whole flavor powder with 1 bowl of cold water into a paste, slowly pour into the pot and stir well, simmer for -5 minutes.
3. Drink soup: It is better to put it in a bowl and add vinegar and small ground oil to your personal taste
How the spicy soup is made in the breakfast restaurant
1, ingredients: beef / butter, peanuts, gluten (shredded), kelp (shredded), dried broccoli (water hair cut into sections), vermicelli
2. Accessories: secret high boss peppery soup, salt, starch, monosodium glutamate or chicken essence, sesame oil
Preparation process of authentic peppery soup (50 grams as an example / can make 60 bowls):
1. Open fire, add water, add beef stock, add peanuts, butter, etc.;
2. After the water is boiled, add the secret high boss peppery soup;
3. Dosage: about 60 bowls of soup per 50 grams of peppery soup;
4. Water rolling - add gluten;
5. Water rolling - add powder mustard water;
6. Water boiling - add cooked beef;
7. Water rolling - add fungus, yellow cauliflow, monosodium glutamate, chicken essence, salt, fire sealing;
8. Add a handful of vermicelli and a handful of white shallots after cooking. The beef peppery soup is ready.