Traditional Culture Encyclopedia - Hotel accommodation - I want to sell breakfast. Who can tell me how to make authentic hot soup and steamed stuffed bun? feel thankful
I want to sell breakfast. Who can tell me how to make authentic hot soup and steamed stuffed bun? feel thankful
Stew sweet potato vermicelli and chopped fat pork in an iron pot, and add peanuts, taro, yam, golden needle, fungus, dried ginger, cinnamon, gluten foam, etc. When cooked, add a proper amount of refined powder and pay attention to stirring. Then add seasoning, pepper, fennel, refined salt, soy sauce, and a little sugar, and a pot of Hu spicy soup with good color and fragrance is ready (it is said that authentic medicinal materials are added, and the specific ingredients are unknown). )
The preparation method of Henan diced pork and pepper soup is as follows.
[Ingredients] (30 bowls) cooked mutton 1.6 kg, mutton soup 10 kg, flour 1.5 kg, vermicelli (or vermicelli) 500 g, kelp 100 g, fried tofu150. (1) Raw material processing. Dice (or slice) cooked mutton; Soak the vermicelli until soft, and then shred it; After kelp swells, it is washed and shredded, boiled in boiling water to remove mucus, and then soaked in clear water; Fried tofu and shredded; Remove yellow leaves from spinach, cut roots, wash and cut into sections about 2 cm long; Wash fresh ginger and cut or chop it into rice grains. (2) Wash gluten. Put the flour into a basin, mix it with about 1 kg water to make a soft dough, and rub the dough with your hands dipped in water; Bake for a few minutes, then rub vigorously, then gently rub with clear water, and then wash with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed away, then take out the gluten by hand and soak it in a clear water basin. (3) make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried tofu and salt in turn, bring to a boil with strong fire, and then add some cold water to make the soup pot slightly boil. Pick up gluten, shake your hands into chunks, and slowly rinse them into gluten ears in a basin (the chunks of gluten are scattered with a rolling pin). After boiling in the pot, stir the washed gluten batter (drain the water from it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking it until it is thin and uniform, add the spiced powder and pepper, stir it evenly, then sprinkle with spinach, and eat it after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.
Method for make Shaanxi Muslim meatball hot soup
Shaanxi grass skirt soup practice ingredients: the materials used are somewhat similar to Henan grass skirt soup, perhaps improved on this basis. In addition to Chinese cabbage, potato pieces, carrot pieces and other essential materials, beef balls replaced diced meat in Henan Hu spicy soup. Before eating, you should pour sesame oil on it, cover it with chili pepper, and then take a Tuotuo steamed bread, which is a common noodle for Hui people. A cake may be 20cm in diameter and more than 1cm in thickness. It's really strong. Breaking into the soup is much rougher than mutton buns, and the first thumb is about the same size, depending on personal preference. . . . . . . .
Method 1 of meatball hot soup
To make sticky soup, you must first have a large iron pot of 0.8- 1 meter. Boil water until it is 90% ripe, add smooth beef balls that have been rubbed by hand in advance (there is little mutton, which may be due to the cost), and then add seasonal vegetables: potatoes, carrots (all cut into hob pieces), Chinese cabbage, cowpea (inch-long), zucchini, etc. Then add a certain amount of spices: salt, spiced powder, pepper, pepper powder and various secret recipes that are not known to outsiders (as if there is butter, etc.). ), add a proper amount of starch or flour (or for cost reasons) and stir with a wooden shovel until it becomes paste, then add monosodium glutamate and cook. When eating, you can add chili according to your personal preference (it is made by boiling chili noodles with oil, also called oil chili pepper, with different tastes). Hu spicy soup is not a common soup to drink after meals, but a mushy snack similar to fried liver and oil tea in Beijing. Most of what I eat in Xi 'an is the same method. I found a second one for your reference.
Method 2 of meatball hot soup
Use beef and mutton (Han people can use other meats) as meat stuffing, add cooking wine, pepper powder, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (never add more), mix well and submerge for half an hour or 10 minute. Soak auricularia auricula and daylily, wash and tear into small pieces and strips. Add shredded pepper, peanuts and boiled water to a boiling pot until peanuts are 80% ripe, squeeze the meat stuffing into meatballs by hand, put them in the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and add day lily. After about 8- 10 minutes, the meatballs are cooked, with round vermicelli and fungus. Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce. When the soup in the pot is sticky, you can beat the eggs into it, or add the crushed tender tofu. This soup is very comfortable to drink in winter. There can also be different soup bases, such as pig bones, cattle bones and sheep bones, and Chinese medicines such as Lycium barbarum can also be added. The meatballs in meatball soup are very small, not as big as those in Four Joy Meetballs or meatball soup, only as big as the little finger, but if they are made of beef, the big meat is not good, so the meatball soup made by Han people is not good either. No matter what meatball soup you make, sprinkle some pepper and sesame oil at the end. If you break the steamed stuffed bun and soak it in the soup, it will be more authentic It's fragrant and spicy. Absolutely enjoyable! The history of Jinji Hot Soup in Zhoukou City can be traced back to the Northern Song Dynasty. At that time, officials in the early dynasty liked to drink a bowl of golden rooster and hot soup while waiting for the court to promote blood circulation and drive away cold, which was eye-catching and refreshing. Officials all drink this kind of soup, but the people like it more, so the business of Jin Laosi Jin Ji Hu spicy soup on Bianjing Imperial Street is booming. During the period of War of Resistance against Japanese Aggression, the Kuomintang bombed the Huayuankou of the Yellow River in Zhengzhou to prevent the Japanese army from going south, which caused the Yellow River to cut off for thousands of miles and displaced the affected people. Jin Henglong and Jin Hengyi, descendants of Jin Laosi Jinji Hu Spicy Soup, also came to Zhoukou from Kaifeng with the fleeing crowd, settled down here and made a living by operating Hu Spicy Soup. After liberation, later generations Mr. Jin devoted himself to the study on the basis of the original formula, which made the color and fragrance of Jinlaosi Jinjihula Decoction more unique. In particular, more than 20 kinds of Chinese herbal medicines are added to sober up, strengthen the spleen and stimulate appetite, which has the effects of food supplement and diet therapy for human body. Jin Laosi Jinji Hu spicy soup is amber in color, sour and spicy, fragrant and full of rotten tendons, which makes many politicians, senior officials and ordinary people love it. Since then, "Old Four Golden Records" has also become a resounding signboard in eastern Henan and an outstanding representative of Zhoukou's special diet. Zhu Mazi Stewed Meat and Hot Soup Zhu Mazi Stewed Meat and Hot Soup was called "Jia Zhu Hot Soup" in history. Pockmarked Zhu is a native of Huaiyang. Since the Song Dynasty, his ancestors have been operating hot soup in the west of Cross Street in the north of the city. Legend has it that Zhu Yuanzhang, Emperor Hongwu of the Ming Dynasty, passed Huaiyang at the beginning of his business. He hasn't eaten for days and is exhausted. He was rescued by an old man named Zhu and presented with a bowl of hot soup. Zhu Yuanzhang woke up immediately after drinking, drank three bowls in a row and said, "Good soup, good soup!" " After Zhu Yuanzhang acceded to the throne, he summoned the old man surnamed Zhu to the imperial palace to cook soup and rice. Since then, Zhujiajian Island Hu Spicy Soup has gained great fame, and Zhujiajian Island has also been operating for a long time. In the Republic of China, Asako took over the technology of making soup from his parents. After some painstaking efforts, he created a stew and hot soup, which is now called Asako boiled stew and hot soup. The spicy soup with braised pork with sesame seeds is characterized by its large consistency, moderate saltiness and sweetness, rotten meat like mud, sour and spicy taste and fragrant fragrance. Known as "drink hot soup in the morning and burp at night". Foreign guests come to Huaiyang, and compatriots from Hong Kong, Macao and Taiwan go back to Huaiyang to visit relatives, all of whom relish the "Ma Zhu Nothing Spicy Soup".
How to make steamed bread: Before going to bed at night, if the bowl is too small, it will overflow overnight. It will also overflow to the ground. You can put a little baking powder before frying steamed bread. You should put salt and oil in the dough, and then you can fry it. You can pick it with a spoon tile or chopsticks. Pick one from a pot of noodles with a stick, put it in another hot oil pan and cut it into several sections. After a while, golden petals will float on the oil surface, which is especially beautiful. Fry one side and fry the other side. Fry until golden brown and serve.
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