Cooking Steps

Henan flavor - hu la Tang

Henan flavor - hu la Tang

There are familiar foods in everyone's memory. Sometimes just a bowl of soup can evoke many memories. It seems that everyone will think of spicy soup when talking about Henan food. I am no exception. Today, in order to match the fried bread, I specially made this soup without beef and mutton. I used the chicken bones left from the chicken leg meat to boil the chicken soup. Mushrooms, yellow flowers, kelp and broken peanuts are very delicious, although they are not authentic.
Main Ingredients
Auxiliary Ingredients
About spicy Hu soup:It is said that spicy soup cured Yu Qian, a famous honest and upright official in the Ming Dynasty. According to the selected commemorative works of "Yu Qian Memorial Hall", Yu Qian was governor of Henan and Shanxi provinces and stationed in Kaifeng. One year when he was visiting Zhengzhou for his birthday, he found a "Huji" restaurant according to the frugal practice, drank a bowl of hot soup and spent his birthday. This special birthday food made Yu Qian deeply remember its delicious taste. On one occasion, Yu Qian returned from a tour of Shanxi and passed by Zhengzhou. Due to the tiredness of the journey and busy business, he caught a cold for several days and was not well. One night, Yu Qian suddenly remembered the soup of "Hu Ji", so he sent someone to buy it. As soon as the shopkeeper of "Hu Ji" heard that the respected Governor Yu wanted to eat, he put enough seasoning and made it carefully. After eating, Yu Qian broke out in a big sweat. The next day, he was light and healthy. He recovered from the cold unconsciously. Yu Qian sealed the twelve liang of silver to thank shopkeeper Hu for his treatment and suggested that the soup be named after 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 founded by the Manchu people, the people did not dare to say the word "Hu" more, and the soup looked mushy, "Hu" and "paste" were homonymous, so the Hu spicy soup was later changed to paste spicy soup, which has been used until now. Now, the spicy soup has been used to being called hu la soup, which is also called "Royal brocade soup".
-- Cooking Steps --
Henan flavor - hu la Tang
Step 1 . Soak mushrooms, yellow flowers, kelp and peanuts with water in advance.
Henan flavor - hu la Tang
Step 2 . Cut mushrooms and yellow flowers into sections for standby.
Henan flavor - hu la Tang
Step 3 . Wash and shred kelp.
Henan flavor - hu la Tang
Step 4 . Cut shredded kelp and set aside.
Henan flavor - hu la Tang
Step 5 . Cut peanuts into pieces after soaking.
Henan flavor - hu la Tang
Step 6 . Chicken bones are boiled in advance and then stewed.
Henan flavor - hu la Tang
Step 7 . After the soup is stewed, take a medium bowl and pour the spicy powder into it. Rinse it with cold boiled water, stir it up and pour it into the pot. Add the cut mushrooms, yellow flower segments and shredded kelp.
Henan flavor - hu la Tang
Step 8 . It's best to pour in broken peanuts, pour an appropriate amount of sesame oil and a little salt.
*  Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!

Recent post

Fried cabbage with kelp and garlic

Fried cabbage with kelp and garlic

Kelp silk,Chinese cabbage,Garlic,Light soy sauce,salt,monosodium glutamate,Hot Dishes,vegetable dish,home cooking,Common dishes,the elderly,lunch
Duck blood tofu casserole

Duck blood tofu casserole

Marinated Tofu,Duck blood,Leek,salt,Chopped scallion,Garlic,Sichuan Pepper,Dry pepper,Raw,Oyster sauce,Abalone Sauce,Old smoke,Water lake powder,capsicol,Hot Dishes,home cooking
Fried razor clam with leek flower

Fried razor clam with leek flower

Razor clam,Leek flower,Ginger slices,Dry pepper,Cooking wine,Raw,salt,Hot Dishes,home cooking,the elderly,Spring recipes,Summer recipes,Banquet dishes,lunch
Svampsoppa

Svampsoppa

Agaricus blazei,mushrooms,Hazel mushroom,salt,Olive oil,Soup,home cooking
Cherry meat

Cherry meat

Pork tenderloin,Shallot,scallion,Refined salt,ketchup,egg,Cooking wine,White sugar,aromatic vinegar,starch,Chicken essence,ginger,Hot Dishes,home cooking,children,Spring recipes,Summer recipes,Autumn recipes,Winter recipes,Banquet dishes,Manchu and Chinese banquet,lunch
Lemon jellyfish with cabbage core ☆ big sea jellyfish 3

Lemon jellyfish with cabbage core ☆ big sea jellyfish 3

Jellyfish shreds,Cabbage core,coriander,lemon juice,sugar,Fish sauce,Minced garlic,Pepper,oil,Cold Dishes,home cooking,the elderly,Dinner with friends,Winter recipes,lunch
Fried Chinese chives with sea hare (cuttlefish)

Fried Chinese chives with sea hare (cuttlefish)

Leek,Sea hare,Flower carving wine,salt,black pepper,Hot Dishes,home cooking,pregnant woman,the elderly,Summer recipes,lunch,dinner,student
Home cooked fried rice

Home cooked fried rice

rice,Diced turnip,Diced corn,lardon ,salt,The soy sauce,staple food,home cooking,rice
Stewed turnip and beancurd in broth

Stewed turnip and beancurd in broth

Cow bone soup,ternip,Carrot,Beancurd,chopped green onion,salt,Hot Dishes,home cooking
Avocado ham pasta

Avocado ham pasta

avocado,Pasta,whole milk,Grated cheese,Ham slices,Olive oil,salt,black pepper,garlic,staple food,Italy cuisine,lunch,dinner