Hui Cuisine: Spicy paste soup(hui cai hu la tang )

Hui Cuisine: Spicy paste soup

Introduction:

"Hui Cuisine: in my impression of more than 20 years, it has always been characterized by large oil, heavy taste, salty and spicy, heavy color, high heat, love of braised, stewed, fried, stuffy and so on. There are few steamed or clear dishes. For example, it's a treat at home. After eating, it seems that the rest of the dishes are very white, very clear and light. Stir frying, steaming and stewing are not so popular. For a long time, local people have been used to accepting the unique "heavy taste" of Hui cuisine. I haven't drunk this soup for many years. It's a kind of local breakfast, but it's not only suitable for the morning, you can drink it if you want. Kelp - expectorant soft firm, heat release and diuresis, cough and asthma, Quzhi antihypertensive, anti-cancer. Qianzhangpi is a kind of bean product, which is rich in nutrition. Paste spicy soup has the fragrance of kelp and beans, plus the delicious egg. It's very fresh, but the taste of Hui cuisine is heavy, so it has a light spicy taste of white pepper and chili sauce. It tastes delicious, slightly spicy, and has enough stamina. After a while, it will sweat. Pueraria powder is given by others and is also a special product of Huizhou. Because I don't like to drink it, I usually use it as starch. "

Production steps:

Materials required:

Kelp: right amount

Qianzhangpi: 1 / 3

Ginger: moderate

Scallion leaves: moderate

Eggs: right amount

Coriander: moderate

Chili sauce: right amount

White pepper: right amount

Pueraria powder: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hui Cai Hu La Tang