Henan Flavor -- Hu hot soup(he nan feng wei hu la tang )

Henan Flavor -- Hu hot soup

Introduction:

"Everyone has familiar food in his memory. Sometimes just a bowl of soup can evoke a lot of memories. It seems that everyone will think of Hula soup when he mentions Henan food, and I am no exception. Today, in order to match the Fried Bun, I specially made this soup. There is no beef or mutton. I used the chicken bone left by the chicken leg meat before, boiled chicken soup, mushrooms, yellow flowers, kelp and peanuts, It's not authentic, but it's delicious. "

Production steps:

Step 1: soak mushroom, yellow flower, kelp and peanut in water in advance.

Step 2: cut mushrooms and yellow flowers into sections for standby.

Step 3: wash and shred kelp.

Step 4: cut kelp and reserve.

Step 5: soak the peanuts and cut them into pieces.

Step 6: blanch chicken bone in advance and then stew.

Step 7: after the soup is stewed, take a medium bowl and pour in the spicy powder. After stirring, pour it into the pot. Add the cut mushrooms, yellow flower segment and shredded kelp.

Step 8: it's best to pour in the broken peanuts, pour in the proper amount of sesame oil and a little salt.

Materials required:

Hu hot soup: right amount

Chicken bone: right amount

Lentinus edodes: right amount

Huanghua: moderate amount

Kelp: right amount

Peanuts: moderate

Sesame oil: appropriate amount

Salt: right amount

Water: moderate

Note: About hu la Tang: it is said that paste La Tang once cured the cold of Yu Qian, a famous upright official in Ming Dynasty. Yu Qian, governor of Henan and Shanxi provinces, was stationed in Kaifeng. One year, when he was in Zhengzhou for his birthday inspection, he found a "Huji" restaurant according to frugal practice, drank a bowl of hot soup and spent his birthday. Yu Qian deeply remembered the delicious taste of this special birthday food. Once upon a time, Yu Qian came back from a tour of Shanxi Province and passed by Zhengzhou. Due to the tiring journey and busy business, he caught a cold for several days, but he didn't get well. One night, Yu Qian suddenly thought of Hu Ji's soup and sent someone to buy it. The shopkeeper of "Huji" once heard that he respected Governor Yu. If he wanted to eat, he put enough seasonings and made them elaborately. After eating, Yu Qian was sweating heavily. The next day, he was light and healthy, but he recovered from the cold unconsciously. Yu Qian sealed ten liang of silver to thank shopkeeper Hu for his kindness and suggested that the soup be named after Hu. From then on, the soup became "Hu hot soup". After the Qing Dynasty, there were more spicy soup in Zhengzhou. However, because the Qing Dynasty was founded by Manchu people, the people did not dare to say more about "Hu", and the soup looked like mushy, with the homonym of "Hu" and "paste", so the hula soup was later changed into paste hot soup, and has been used today. Now, paste hot soup has been used to known as Hu hot soup, also known as "Royal brocade soup".

Production difficulty: simple

Process: boiling

Length: 20 minutes

Taste: hot and sour

Chinese PinYin : He Nan Feng Wei Hu La Tang