The previous articles talked about the exploration of some spices in Henan Peppery Soup, of course, this is a beginner, can only prompt one direction.
Xi'an meatball peppery soup is actually developed from the improvement of Henan peppery soup, and it was once the favorite breakfast. Balls made of beef, soup with boiled beef soup, and then with seasonal vegetables (lotus white, potatoes these two must have), add secret spices, hook potato starch (the sauce is transparent and viscous good), to a bowl, add a spoonful of red oil peppers, and then with a bacon sandwich steamed bun or a lump bun, eat, a word, beauty!
Today, let's talk about the spice problem of meatball peppery soup. Henan peppery soup is pepper out of the head, while meatball pepper soup is pepper out of the head. The main flavor type of Henan Peppery Soup is spicy and salty, while meatball Peppery Soup is spicy and salty. Spicy hemp mainly comes from peppercorns (safflower peppers + green peppercorns), and spicy peppers mainly come from pepper and red oil peppers. Other spices mainly complement the aroma and layered aroma as well as the spicy taste.
Find a recipe and we'll take a look:
As can be seen from the above recipe, the dosage of peppercorns is 250 grams, which is a jun material. But it is not said whether it is safflower pepper or green pepper, or two peppercorns are mixed. I think that in order to achieve the effect of hemp, there must be green peppercorns, and the specific proportion depends on the quality of the two peppercorns purchased. It is generally 1:1.
This is followed by 125 grams of cumin, which is a mixture that adds a delicate fragrance and a mouthful of incense to the peppery soup.
Then there is the total amount of pepper 50 grams, white pepper is fresh and spicy, black pepper provides a unique aroma to the beef soup, and other effects are not as good as white pepper. I think if the soup is a little less spicy, it can be increased to 75 grams.
As for the other spices, which only use grass fruit star anise, I think it is a bit thin. Consider adding spices such as custard, fragrant leaves, cinnamon, cinnamon, cinnamon, Sichuan sand kernels, fragrant fruit, nutmeg, white nutmeg, coriander seeds, cloves and other spices to enrich the richness and layering of the incense, and even the taste. Of course, not all of them have to be added, depending on your beef broth.
Sometimes it is also very helpless, there are always some people who are eager to smoke, do not work the spice recipe and ingredients, but use a little incense, what is fine. In fact, the specific use of spices or additives, that is a personal matter. To go further, tradition is fundamentally long-lasting and conscience. People who understand that people have a heart will know that they will understand when they take a bite, and they will not go a second time.
As long as it is real material, do it with heart, there will always be a good reputation and harvest!
Personal opinions, welcome to correct, but also welcome to pay attention to and like.
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