Daughter's soup: powder soup -- Xinjiang flavor(nv er tang fen tang xin jiang wei dao )

Daughter's soup: powder soup -- Xinjiang flavor

Introduction:

"Fen Tang is a favorite snack of Hui people. Every family cooks flour soup to honor the arrival of distinguished guests, relatives and friends. Before getting married, Hui girls have to be trained in cooking powder soup in their mother's home, so almost all Hui housewives can't make powder soup. If a housewife's powder soup is well made, she will be proud and praised by everyone. If you go to the Hui people's home on a festive occasion, the hospitable host will surely serve you a bowl of spicy and sour soup. Put a plate of golden and oily fragrance in it, which will make you unforgettable forever. Hui people's powder soup "channeled very" (strong taste)! Back to the oil "XiangZha lie" (extremely fragrant)! Powder soup can be made in four seasons, but the dishes vary according to different seasons. Whenever the powder soup is made, it has the characteristics of fragrant taste and brilliant color, which makes people linger and admire. The final effect is: soup red powder, cabbage green, good color, fragrance. If you eat a bowl of hot powder soup in winter and your whole body is hot and sweating, you can't say it. It can't be more beautiful to eat it with the golden, oily and crisp flavor. It's winter now. When you come in, you can have a bowl of sour, spicy and rolling powder soup. You can sweat a lot. It can not only warm your stomach, but also prevent colds. If you don't know, you can listen to the song "Mama's hot noodle soup". Guests from afar invite you to come and have a taste of it. The fragrance of the soup spreads everywhere. "

Production steps:

Step 1: Ingredients: mutton, cold powder, agaric, mushroom, spinach, cabbage, onion, ginger, red pepper, pepper, pepper, tomato vinegar, coriander salt, sesame oil, chicken essence

Step 2: cut the mutton into thick slices of the same size

Step 3: cut the jelly into large and thick pieces

Step 4: wash the tomato and cut it into pieces. Cut the onion, ginger and red pepper into shreds

Step 5: wash the cabbage and cut it into large pieces, soak the fungus in hot water, wash the mushroom and tear it into pieces, shred the red pepper, wash the spinach and cut the coriander into small pieces

Step 6: add water to the pot, put the mutton slices into the pot, bring to a boil, remove the foam, put pepper, ginger, salt, scallion, and cook them.

Step 7: add part of the original soup of mutton in the pot, and then add shredded red pepper, agaric, mushroom, cabbage, tomato and spinach

Step 8: cook for a few minutes and add flour

Step 9: after cooking, add vinegar, pepper and chicken essence,

Step 10: Sprinkle coriander powder to taste delicious, moderate hot and sour, oil but not greasy, appetizer powder soup bowl with sesame oil, delicious soup red powder, cabbage green, good color and flavor powder soup can be eaten

Materials required:

Cold powder: right amount

Mutton: moderate

Spinach: moderate

Mushroom: moderate amount

Baobao dishes: moderate

Red pepper: right amount

Tomatoes: right amount

Auricularia auricula: right amount

Salt: right amount

Sesame oil: appropriate amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Chili oil: right amount

Coriander: moderate

Chicken essence: appropriate amount

Vinegar: right amount

Ginger: right amount

Note: generally, to make powder soup, we use the original soup of mutton, and then add some water to cook it together. This process is called "stewed powder soup". The original soup has been cooked for a long time, and vegetables and flour are fresh. The key lies in not putting soy sauce, but putting tomato sauce to make it red and pepper to make it spicy. Flour and vegetables can get rid of the smell and make it sour and spicy

Production difficulty: simple

Craft: Stew

Production time: one hour

Taste: hot and sour

Chinese PinYin : Nv Er Tang Fen Tang Xin Jiang Wei Dao