How to make spicy soup

A popular phenomenon nowadays is to set up stalls near schools. Whether it is a clothing, socks, shoes and hats stall, or a food and snack stall, they are all quite popular, especially the snack stalls with good taste. Nowadays, the more popular snacks include fermented rice wine, multi-grain pancakes, egg pancakes, egg-filled pancakes, pot stickers, spicy soup, etc. Just hearing these names can stimulate the secretion of saliva, let alone eating them.

Except for Hu La Tang, the rest are very common. It's not because Hu La Tang is unpopular, but because there are relatively few people who can make Hu La Tang, and even fewer who can make it delicious, which has led to the current phenomenon. So, let’s introduce the method of making Hu La Tang in detail.

Hu La Tang, also known as Hu La Tang, is a traditional breakfast in Henan Province. It is a traditional Han Chinese soup that is common in northern China for breakfast. Hu La Tang is commonly found at breakfast stalls on the street. It is slightly spicy, nutritious, and delicious, making it very suitable for pairing with other breakfast meals. Hu La Tang originated from the "Xiaoyao Town Hu La Tang" in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province. There is also a "Beiwudu Hu La Tang" in Beiwudu Town, Wuyang County, Luohe City. The difference between the two is that Xiaoyao Hu La Tang is served with side dishes such as black fungus and day lily, while Beiwudu Hu La Tang is based on Hui mutton soup and evolved by adding gluten, vermicelli and chopped green onions. It is a soup snack. According to historical research, the Hu La Tang in Xiaoyao Town is more authentic. The Hu La Tang, which is made from a soup base of more than 30 kinds of natural Chinese herbs, pepper and chili, and uses bone broth as the base, is both fragrant and spicy. At present, it has developed into one of the snacks that every Henan and Shaanxi person loves and knows.

The method of Hu La Tang is as follows:

raw material

40 grams of Hu spicy soup ingredients, 20 grams of pepper, 10 grams of chili, 400 grams of cooked lamb (cooked beef is also OK), 3kg of lamb bone broth, 1.5kg of gluten, 300 grams of flour, and 100 grams of vermicelli.

seasoning

Appropriate amounts of onion, ginger, salt, MSG, soy sauce, sesame oil, etc.

Production process

1. Put appropriate amount of water in the pot, add broth, spicy soup ingredients, pepper, chili, etc., and bring to a boil over high heat.

2. After the water in the pot boils, add mutton and gluten. After the mutton and gluten are cooked, pour an appropriate amount of gluten water into the pot. When the soup becomes thick, add vermicelli, green onions, salt, MSG, and soy sauce. Simmer on low heat for 5 minutes.

3. Serve the soup in a pot and add appropriate amount of sesame oil and vinegar according to personal taste.

To be honest, making Huo La Tang delicious and tasty is not something that can be done overnight. It requires everyone to put in the effort. Don’t think that you can succeed in one go when making Hu La Tang. This is a wrong idea and it is not conducive to making good Hu La Tang. When you are making it, you should not be afraid of trouble, but also be persistent and stick to it, and you will definitely be able to make the Hu La Tang well.