Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine.
I haven't tasted this soup for many years. This is a local breakfast, but it's not only suitable for morning drinks, you can drink it if you want.
Kelp-eliminates phlegm, softens hard masses, relieves heat and promotes diuresis, relieves cough and asthma, removes fat and blood pressure, and resolves stagnation and cancer.
Qianzhang Pi is a bean product that is rich in nutrients.
The spicy soup has both the fragrance of seaweed and beans, plus the delicacy of eggs. Very fresh, but Anhui cuisine has a strong taste, so it has a light spicy taste of white pepper and chili sauce. It tastes delicious and slightly spicy, with sufficient stamina, and will sweat in a short time.
Kudzu powder was given by others and is also a specialty of Huizhou. Because I don't like to drink it directly, I usually use it as starch.
hulatang
By AshleeWalsh
Recipe Recommendations
- kelp appropriate amount
- ginger appropriate amount
- eggs appropriate amount
- coriander appropriate amount
- chili sauce appropriate amount
- white pepper appropriate amount
- Pueraria powder appropriate amount
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for hulatang
1
Fresh seaweed has been soaked all night, and the salty taste has disappeared. Cut it into thin threads.
2
Ten thousand feet of skin, cut into thin threads.
3
Prepare ginger, onion leaves, chili sauce, and white pepper.
4
Cook shredded seaweed and shredded ginger for a longer time, and cook it in stock (either pork rib soup or chicken soup can be used).
5
After boiling the seaweed for about 1 or 2 minutes, add the ten-thousand-foot silk (you cannot cook it for too long after adding the ten-thousand-foot silk, it will break).
6
Add a little salt and boil.
7
Add kudzu root powder and finished water (both starch and corn flour) and wait for the soup to boil while preparing for the next step.
8
Stir the eggs in the soup bowl.
9
When the soup is boiled, use a spoon to draw a circle in one direction, add the chili paste, and stir a few times in one direction (stir quickly, short and fast to prevent the soup from leaking out).
10
After the soup is boiled, use the boiled soup to rinse the egg liquid in the soup bowl. After rinsing it down, immediately use a spoon to draw a circle in one direction and stir for about 3 or 4 times.
11
Add white pepper.
12
Sprinkle with chopped green onion and coriander, ok.