Chinese Food
Hu spicy soup (gluten)
(203659 views)
Hu la Tang has Henan version, Shaanxi meatball hu la Tang and other versions. When I sent this recipe a few days ago, a friend said that I wanted to make it more authentic. I made it again. This time, I used the method of facial tendon washing to make hu la Tang of Henan flavor.
Cooking ingredients
Cooking Steps
Step1:Add 45g water to flour and make dough. Put it in a large bowl. Add water. Measure the dough just before it is cooked. Soak for 10 minutes.
Step2:Rub the dough with water until it becomes smaller and the color turns light gray. Then the gluten will be washed out.
Step3:Take out the washed gluten. Do not pour out the water for washing the gluten. Use it as a standby
Step4:Soak the dried fungus and cut into shreds. Dice the cooked beef. Add a liter of water to the pot. Put the diced beef in. After boiling, tear the gluten into small pieces and put them into the pot. Then add the vermicelli, peanuts, kelp and dry silk to boi
Step5:Pour in the water to wash the gluten. Stir clockwis
Step6:After boiling, add soy sauce, pepper and chicken essence and stir well. Cook for a while. Skim off the froth.
Step7:Add appropriate vinegar and sesame oil according to personal taste when eatin
Cooking tips:1. The authentic hot Hu soup is made of beef or mutton. The soup head also needs to be cooked with more than ten kinds of spices. For convenience at home, you can use the ready-made beef and mutton soup or water instead of 2. The best way to use sweet potato vermicelli for vermicelli. 3. The difference between hu la Tang and Suan La Tang is that hu la Tang uses the water for washing gluten to produce viscosity. Suan La Tang is thickened with water starch. 4. When pouring the water to wash the gluten, remember to stir it with chopsticks. Because the starch will sink at the bottom of the bowl. 5. There is no vinegar when cooking the hot Hu soup. Only add appropriate vinegar and sesame oil according to personal taste. 6. The color of the authentic hot Hu soup is dark brown with red color. Red is the color boiled from the raw red flower skin. Some vendors use red koji rice flour to replace it in order to save costs. So the soup they make is The most reassuring. There are skills in making delicious dishes.
