Henan flavor - hu la Tang-You Are Foodie

By Lydia
15

Henan flavor - hu la Tang

There are familiar foods in everyone's memory. Sometimes just a bowl of soup can evoke many memories. It seems that everyone will think of spicy soup when talking about Henan food. I am no exception. Today, in order to match the fried bread, I specially made this soup without beef and mutton. I used the chicken bones left from the chicken leg meat to boil the chicken soup. Mushrooms, yellow flowers, kelp and broken peanuts are very delicious, although they are not authentic.

Main Ingredients

peanut A moderate amount of
Kelp appropriate amount
Yellow flower appropriate amount
mushrooms A moderate amount of
Chicken bone appropriate amount
Hu spicy soup appropriate amount

Auxiliary Ingredients

water appropriate amount
salt A moderate amount of
Sesame oil appropriate amount

About spicy Hu soup:It is said that spicy soup cured Yu Qian, a famous honest and upright official in the Ming Dynasty. According to the selected commemorative works of "Yu Qian Memorial Hall", Yu Qian was governor of Henan and Shanxi provinces and stationed in Kaifeng. One year when he was visiting Zhengzhou for his birthday, he found a "Huji" restaurant according to the frugal practice, drank a bowl of hot soup and spent his birthday. This special birthday food made Yu Qian deeply remember its delicious taste. On one occasion, Yu Qian returned from a tour of Shanxi and passed by Zhengzhou. Due to the tiredness of the journey and busy business, he caught a cold for several days and was not well. One night, Yu Qian suddenly remembered the soup of "Hu Ji", so he sent someone to buy it. As soon as the shopkeeper of "Hu Ji" heard that the respected Governor Yu wanted to eat, he put enough seasoning and made it carefully. After eating, Yu Qian broke out in a big sweat. The next day, he was light and healthy. He recovered from the cold unconsciously. Yu Qian sealed the twelve liang of silver to thank shopkeeper Hu for his treatment and suggested that the soup be named after Hu. From then on, the soup became "Hu spicy soup".After the Qing Dynasty, Zhengzhou sold more spicy soup. However, since the Qing Dynasty was founded by the Manchu people, the people did not dare to say the word "Hu" more, and the soup looked mushy, "Hu" and "paste" were homonymous, so the Hu spicy soup was later changed to paste spicy soup, which has been used until now. Now, the spicy soup has been used to being called hu la soup, which is also called "Royal brocade soup".

Step 1 . Soak mushrooms, yellow flowers, kelp and peanuts with water in advance.

Step 2 . Cut mushrooms and yellow flowers into sections for standby.

Step 3 . Wash and shred kelp.

Step 4 . Cut shredded kelp and set aside.

Step 5 . Cut peanuts into pieces after soaking.

Step 6 . Chicken bones are boiled in advance and then stewed.

Step 7 . After the soup is stewed, take a medium bowl and pour the spicy powder into it. Rinse it with cold boiled water, stir it up and pour it into the pot. Add the cut mushrooms, yellow flower segments and shredded kelp.

Step 8 . It's best to pour in broken peanuts, pour an appropriate amount of sesame oil and a little salt.

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