Hello everyone I am chef Wang Junjie, today to give you a detailed introduction to our Henan peppery soup, as a Henan person, for the peppery soup that is a special love, from time to time want to drink a bowl, and then two buns, or fried buns, especially in winter to a bowl, that is called a beauty, only those who have eaten can experience.
Hu spicy soup is said to originate from our Henan Zhoukou Xihua County Xiaoyao Town, now the market is mainly to Xiaoyao Town and North Dance Ferry, I feel that the taste of Happy Town is more spicy, drink straight sweat, north dance ferry taste is slightly soft, each has its own characteristics, it is said that there is a franchise franchise fee to half a million, the business is particularly good, the cheapest bowl is also six yuan, there are thirty-one bowls, as a migrant worker, I really feel that I can't afford to drink.
I remember that in the past, peppery soup was a bowl for a dollar, and a bun was fifty cents a piece, that time was acceptable, and now the roadside shop also sold for five yuan a bowl, and the profit margin was really good. The year before I worked in a fast food restaurant, the boss was supposed to go to a shop in Zhengzhou to learn peppery soup technology, talk about five thousand yuan, the result was there, people temporarily changed their minds and did not teach, to eight thousand yuan, the boss did not learn, and finally returned to our county, spent three thousand yuan to learn a franchise store of peppery soup methods, because the boss has no foundation, let me give him a piece to go for two days, as a chef, for these things, you can say a look, one of the tips to share with you today, It can be said that there are formulas and operating steps worth 10,000 yuan, and for friends in need, remember to pay attention to it.
Authentic peppery soup is particularly troublesome to make, not acceptable to ordinary people, to wash the gluten, just like making cold skin, the flour and dough, wake up after adding water to wash the face, the process is very slow, about half an hour or so. Washed gluten is the gluten inside the peppery soup, especially delicious, the remaining gluten water is to do peppery soup hook with wheat starch, we may not pay attention, washed out of the noodle water is actually cheng noodles, that is, now many stores, without washing noodles can do peppery soup, gluten has been sold, with starch or cheng noodles hook, save labor, save time, improve efficiency, reduce costs, which is why the traditional practice has been changed.
The ingredients of peppery soup are generally peanuts, kelp, bean skin, yellow cauliflower, gluten, fungus, diced meat, vermicelli, etc., which can be said to be casually matched,
But commercial operation, generally is gluten, fungus, vermicelli, yellow cauliflower, we went to learn this, there are fewer ingredients, that is, gluten and fungus, nothing else, but its taste is OK, the business is still very good, opened a few branches, I feel the taste is also good, there studied a few mornings.
The so-called peppery soup on our hometown's salty paste, salty porridge, in order to make a good taste, you must have soup, spices and operation steps, three points can not be sloppy, indispensable, the operation steps are not correct, peppery soup is easy to slack soup, people's peppery soup is put on a day is thick and mushy, your put a moment into a soup, this is the technical points.
1: First hang the broth, generally hanging soup at night, the next morning with, the big shop has a special hanging soup cauldron, there are beef soup and mutton soup, peppery soup is generally halal. It is best to use beef stick bone plus butter, sheep stick bone plus sheep fat, stick bone knock easy out of the soup, boil over high heat for twenty minutes, simmer for about two hours on medium heat. Generally a pound of bones plus four pounds of water, bones can be used about three times, the first soup is relatively thick, you can play a part of the spare in advance, because the third soup must be light, if you add the first soup can neutralize the concentration of the soup, save costs, maximize the use of bone soup, before and after a taste, which is why some shop soup taste good and bad, unstable, is the concentration of the soup problem.
2: Spices are roughly the same, can be more or less, some say there are more than thirty kinds, some say more than twenty kinds, after our many experiments, there are two recipes for everyone's reference, flexible use, the taste is good, (1) two pounds of peppercorns, one and a half pounds of star anise, one and a half pounds of cumin, one pound of dried ginger, one pound of black pepper, half a pound of white pepper, half a pound of cinnamon, half a pound of grass fruit, one or two cloves, four or two of jade fruits, three two of good ginger, three two of white Kou, two of cucumbers, one and two of Shannai, one or two of sand kernels.
(2) One and a half pounds of black pepper, one and a half pounds of white pepper, one and a half pounds of peppercorns, two pounds of peppercorns, one and a half pounds of star anise, one and a half pounds of cumin, half a pound of cinnamon, one pound of dried ginger, half a pound of nutmeg, four two of cloves, one and two of Shannai, two and two of cumin, two and two of good ginger, half a pound of grass fruit, four and two of jade fruits, two two of white kon, one or two of sand kernels.
(3) The third is a simple version, suitable for family production, pepper can be flexibly mastered, the formula is fifteen grams of peppercorns, one hundred grams of star anise, twenty grams of cloves, forty grams of cumin, thirty grams of dried ginger, fifteen grams of grass fruits, ten grams of nutmeg, five grams of sand kernels, five grams of cucumber, thirty grams of white kou ten grams of tangerine peel thirty grams of cinnamon, and some places add pepper noodles, so pepper themselves control the dosage, and some friends can't eat spicy, so put less.
If you take a closer look, you will find that no matter how the recipe changes, it is also these spices, depending on your blending ratio, whether the soup you make can be recognized by everyone. Spices are all broken, the more broken the better, spices some fried some do not fry, feel no difference, the taste is not obviously changed, and the frying spices are very troublesome, it is recommended to ignore the stir-frying link, generally a pound of water to put spices two grams to three grams or so, you can also boil the pot can not be stewed pot, I feel that the taste of the pot is better, and the best use of butter when the pot, the taste is more fragrant.
Broth, spices, ingredient fungus, cooked beef, broccoli, vermicelli, gluten slices, starch water prepared in advance, the following is the formal operation, the pot is added to the broth and water, the proportion is flexible to grasp, not fixed, the amount of salt is also flexible to master, after opening the pot to add ingredients, with sugar color and old soy sauce to modulate the color, now many stores buy that kind of caramel color is more affordable, after opening the pot into the spices, spices should be sprinkled in the boiling place, so it is easy to powder the spices, to avoid small knots, affecting the taste.
Boil for three minutes, add chicken essence MSG appropriate amount, is the last step to hook, this step is also very critical, with corn starch, or cheng noodles can be, but the cost of corn starch is low, generally use corn starch, starch hydration, stir evenly, a spoonful into the pot, while under the starch water, while constantly stirring, to prevent starch gelatinization into a ball, can not be in a hurry, must wait for the pot to open up in the hook starch water, if you add some noodles, the effect will be better, not easy to slacken the soup, some shops use thickeners, in fact, there is no need, As long as the method is correct, put on the day will not slack soup, when the hook can not be high fire, to prevent the starch sinking bottom paste pot, must put the starch in place, present the best state, the ingredients inside are stationary for the best, and finally sprinkled into the beef, it looks like more meat, stir when the soup is served, so that the peppery soup is made. Many large shops use copper pots, wooden spoons, and the soup can always be heated, looking more professional, with a big shop demeanor.
Finally, to sum up, some places add pepper noodles, it is exquisite, generally use Qin pepper noodles and ordinary pepper noodles, one is to increase flavor and color, one is to increase spiciness, in fact, there is no need to add peppers, the original pepper spiciness is enough.
Generally, the beef of the big shop is cooked by itself, which is more appropriate, and when the soup is hanging, the meat is also cooked, increasing the taste of the soup, in fact, the beef of the peppery soup does not need to be cut too thinly, and it is easy for guests to feel that the boss cuts the door and cuts into small cubes.
Some small shops are from the sale of spiced beef from the purchase of ground beef, the price can also be sold to five dollars a bowl, giving people the feeling that there is meat inside, customers feel that it is worth the price, the next time to patronize. Hope to help everyone, at home to do their own can wash gluten, spices can go to the spice shop to buy some, very delicious, I love to make peppery soup when I am fine at home, I don't know if you have eaten Beijing's fried liver no, its mustard is thicker than peppery soup, feel a nature, are all belonging to the breakfast series.