Most of our Henan people's breakfast is steamed fritters and peppery soup, and there is basically no change from generation to generation. The variety of breakfast is renewed and increased. We are still more enthusiastic about drinking bowls of peppery soup with root fritters for breakfast, which is comfortable.
But now there are more and more types of peppery soup, and they are said to be the most authentic. Not to mention the variety of peppery soup, beef and lamb are still not meat. From the color, the taste change is also getting bigger and bigger.
We can't decide which is the most authentic. However, Gong did not have to panic to come to Henan, today I teach everyone to boil peppery soup at home, so that Gong can drink this Henan-flavored breakfast in his mouth without going out.
【Peppery Soup】:
What is the soul of boiling peppery soup, that is, hanging soup, and it must be this pure beef bone soup.
Step 1: Hanging soup
Cut the cow bones off in a cold underwater pot. It is convenient to stew out the beef bone marrow and nutrition inside, but the beef bone soup alone is not mellow enough, we still have to cut some butter and put it in.
Prepare a piece of beef and cook it in a pan.
The heat is fully open to stew out the impurities in the bones of the cow, and after opening the pot, often use a spoon to beat the foam, pay attention to the fact that this foam is not clean at one time, and must be stewed while skimming.
A good base soup is the basis for the fresh flavor of the peppery soup. If you want to drink a good bowl of peppery soup, don't mess with the hanging soup.
Stew until it doesn't foam, otherwise the soup that is not clear enough will be black and bitter.
After the foam is all cleaned, continue to heat for two or three hours. Keep boiling the soup until white.
Halfway through the stew until forty minutes, the beef is fished out. Let cool a little and cut into thin slices. Take out the housekeeping skills of Gong, how thin to cut and how thin it will be to put the peppery soup in the tube to appear more.
Step 2: Prepare the ingredients
Fungus, yellow cauliflower, gluten are indispensable ingredients for boiling peppery soup, as for vermicelli, kelp shreds, tofu skin can not put you as you like. Place the fungus and broccoli in a basin to bathe.
The gluten is soaked separately in a bowl.
Do you understand that the friendship of three people is too crowded and one will always be superfluous. Even the peppery soup understands the truth that you still put aside that fan.
Step 3: Ingredients
If the hanging soup is the foundation, the ingredients are definitely the core secret of the peppery soup, the treasure of the breakfast shop.
Two spoons of five-spice powder, two spoons of thirteen spices, one and a half spoons of peppercorns, one spoonful of sesame pepper powder, five spoons of half black pepper, five spoons of white pepper, four spoons of fine chili noodles, two spoons of salt, two spoons of monosodium glutamate, and three spoons of chicken powder.
A lot of people will say are you drinking soup or eating? If you want to make a big pot of peppery soup, you don't have these spices to taste, and you really may not be able to attract customers.
Peppery soup peppery soup, mainly paste spicy taste, so the amount of pepper noodles and pepper noodles should be sharp, real pure commercial recipe, tears recommended, please laugh.
Let's give you a thumbs up here.
The prepared material should be boiled with water in advance, and the knots will not be scattered after the pot is saved.
Step 4: Mortar
Boiling peppery soup noodle syrup is also a big focus, we need to use a spoonful of wheat starch, half a spoonful of flour.
Be sure to mix starch flour with it, which is the key to the unremitting efforts of the peppery soup. Dissolve with water to make a paste.
If the only flour is used to make the pomegrass out of the light is not bright, the light with starch is too thin to stir.
Step 5: Boil the soup
Cut the broccoli into pieces and cut the fungus into small pieces, and the flavored and fragrant green onions are indispensable to break open and cut with a diagonal knife.
Look at this soup has been hanging for three hours, the fragrant times are still thick and white. Put it inside the cauldron. Bones don't just want soup.
Beat the scum sub-class this big bone soup drink a bowl of black without stopping, the high heat to boil the soup, put in the fungus, yellow cauliflower, soaked gluten to cook it to break the raw.
Then scoop in the mixed powder, and this stirring color will come up at once. Serious peppery soup it has to be this color.
Below we started to use the batter to contour and slowly pour it into the pot. The other hand should not idle and constantly stir the bottom of the pot.
Be sure to go in one direction, if you stir it back and forth, it will directly surrender the gun, and slowly the peppery soup will be hooked.
Every time you finish ticking the mustard, wait for it to open to see the consistency, and if not, pour some batter until it is thick and mushy and you can see the lines.
Often push the bottom of the pot to let the mustard cook thoroughly, and do not paste the pot. Finally, sprinkle the sliced beef with green onions inside.
Our steaming pot of peppery soup is alive.
When scooping a few times, it is exquisite because the thick class is put down the head class, small vinegar poured a small ground sesame oil a shower, this peppery soup with fritters bowl after bowl, drink the whole body sweat to get hair.