Soup with Pepper

Name: Soup with Pepper
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Flour; 130g Beef with sauce; 60g Kelp (dried); 80g Tofu skin; 25g peanut; 50g Vermicelli; 10g Dried day lily; 10g Fungus (water hair); 1 teaspoon salt; a little Chicken Essence; 1 tbsp Soy sauce; A few drops sesame oil; 200g Water starch; a little pepper; a little Thirteen incense; 1 teaspoon Vinegar; 500g water

by Hani 22

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The so-called hot and spicy soup does not refer to the pepper and chili in the soup. In fact, the authentic hot and spicy soup only uses pepper instead of chili. The meaning of hot and spicy soup means "random spicy". That kind of hotness, other explanations are either attached to it or literally justified. After several years of folk processing and development, a kind of Hu spicy soup, which is suitable for northerners’ taste, spicy taste and fragrant soup, was born in Xiaoyao Town. There are several methods of Hu spicy soup in Henan, but my home Hu La Tang is probably close to Xiaoyao Town, so it tastes similar.

Soup with Pepper

1. Prepare the materials

2. Soak day lily and fungus in water

3. Set aside after soaking

4. Soak the sweet potato vermicelli in water to soften

5. Add salt to the flour, add water to form a dough, cover with plastic wrap and let it stand for 20 minutes

6. Then take it out and knead it smoothly, pour in 500 grams of water, excluding the amount of water in the ingredients

7. Knead the dough with both hands

8. Repeatedly until the gluten and flour are washed out

9. Pour 500 grams of water into the pot to boil, tear the gluten into the pot one by one

10. Then add day lily and fungus

11. Add bean curd, beef with sauce, vermicelli

12. Boil under stirring

13. Pour in 200 grams of flour paste and continue to boil

14. Add 1 tablespoon of dark soy sauce, 1 teaspoon of salt, a little five-spice powder, a little thirteen-flavor, a little pepper, a little chicken essence to taste, and stir to boil