hot soup
Everyone has familiar food in their memory. Sometimes just a bowl of soup can evoke a lot of memories. It seems that everyone will think of Hu spicy soup when mentioning Henan food. I am no exception. Today, in order to match it with Shui-fried buns, I made this soup specially. There is no beef and mutton. I used the chicken bones left over from the chicken leg meat before to make chicken soup. Mushrooms, yellow flowers, seaweed, and chopped peanuts. Although not authentic, it is delicious.
Recipe Recommendations
- hot and sour
- cook
- ten minutes
- simple
Steps for hot soup
1
Soak mushrooms, yellow flowers, seaweed, and peanuts in water in advance.
2
Cut mushrooms and yellow flowers into sections for later use.
3
Wash the kelp and shred it.
4
Cut the shredded seaweed and set aside.
5
Soak the peanuts and cut them into shredded peanuts.
6
The chicken bones are blanched in water in advance and then stewed in soup.
7
After the soup is stewed, take a medium bowl and pour the spicy rice powder into the hot rice powder. Rinse it with cold white and stir it up. Pour it into the pan, add the cut mushrooms, yellow flowers and shredded seaweed.
8
It is best to pour in the chopped peanuts, pour in the appropriate amount of sesame oil, and a little salt.hot soup Make Tips
About Hu La Tang: Legend has it that Hu La Tang cured Yu Qian, a famous clean official in the Ming Dynasty, from a cold. The commemorative anthology of "Don't Be Afraid of Broken Bones-Yu Qian Memorial Hall" records: Yu Qian served as governor of Henan and Shanxi provinces and was stationed in Kaifeng. One year, when he celebrated his birthday, he happened to be inspecting Zhengzhou. Following his frugal tradition, he found a "Hu Ji" restaurant, drank a bowl of hot soup, and spent his birthday. This unique birthday food made Yu Qian deeply remember its beautiful taste. Once, Yu Qian returned from a tour of Shanxi and passed through Zhengzhou. Due to the tiring journey and busy official duties, he caught a cold for several days, but he did not recover. One night, Yu Qian suddenly remembered "Hu Ji" soup and sent someone to buy it. When the shopkeeper of "Hu Ji" heard that the respected Governor Yu wanted to eat it, he put in enough seasoning and made it carefully. Yu Qian broke out in a sweat after eating it. The next day, he was light and healthy, and his cold unknowingly healed. Yu Qian sealed him with ten taels of silver to thank Shopkeeper Hu for his treatment and suggested that the soup be named after the surname Hu. From then on, the soup became "Hu spicy soup". After the Qing Dynasty, Zhengzhou sold more spicy soup. However, since the Qing Dynasty was established by the Manchu people, people did not dare to say the word "Hu" much, and the soup looked mushy, and "Hu" and "paste" had the same pronunciation, so Hu La Tang was later changed to Hu La Tang, and it has been used to this day. Nowadays, Hulaitang has become accustomed to being called Hu La Tang, and it is also nicknamed: "Palace Imperial Brocade Tang".