Practice of Henan diced pork hot soup
Ingredients (30 bowls): cooked mutton 1.6 kg, mutton soup 10 kg, flour 1.5 kg, 500 g of vermicelli (or vermicelli), kelp 100 g, fried tofu 150 g, etc.
The process is divided into three steps: raw material treatment, gluten washing and soup making.
(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.
Practice of Kaifeng Su Hot Soup
Kaifeng Su Hu wax soup is light in color and contains no ingredients of beef mutton soup. It is mainly made of vegetarian materials, with strict proportion of raw materials and spices, exquisite processing of ingredients and mellow taste. Because the color is light, you don't have to worry about adding pigment when eating.
raw material
Soup: refined wheat flour, slightly sticky, blended with water;
Vermicelli: thick vermicelli segments of sweet potato;
Kelp: Take about 1 mm thick and cut into thin slices as thin as hair; Generally take dark kelp;
Gluten: refined wheat flour is used to wash out ears;
Tofu skin: thin tofu skin is finely cut, and the width is not more than 2mm;;
Vegetables: take spinach or small vegetables, remove stalks and decorate the whole soup;
Zanthoxylum bungeanum: white pepper seeds are ground into powder when making soup;
Other ingredients: including some medicinal materials for health preservation and taste improvement;
Featured ingredients are coarse and fine (vermicelli, shredded tofu and kelp), and the colors are deep and light (white soup, white pepper, kelp and green leaves); Add red vinegar or aged vinegar when eating, it tastes smooth, light and mellow, and refreshing after eating. It is the first choice for vegetarian health-preserving hot soup.