Production Method of Henan paste spicy soup

1. The method for making Henan diced pork paste soup is as follows (reprinted ):
[Raw materials] (30 bowls) 1.6 of cooked mutton, 10 kilograms of mutton fresh soup, 1.5 kilograms of flour, 500 grams of powder skin (or Vermicelli), 100 grams of kelp, 150 grams of fried tofu, 250 grams of spinach, 15 grams of pepper, 8 grams of spiced powder, 20 grams of fresh ginger, 10 grams of salt, 500 grams of vinegar, 150 grams of sesame oil.
The process is divided into three processes: raw material processing, gluten washing, and Decoction Making.
(1) raw material processing. Cut the cooked mutton into small dice Ding (can also be sliced); cut into silk after soft powder skin; cut into silk after kelp bloat, cut into silk, boil with boiling water to Tao mucus, and then soak in water; cut the fried tofu into silk; remove the yellow leaves from the spinach, cut the root, wash and cut into about 2 cm long segments; cut the fresh ginger into or chopped into rice granules.
(2) gluten washing. Put the flour into a basin, use about 1 kg of water to compress the dough into a soft dough, dipped it in water with your hands, and knead the dough to strength; then rub it for a few minutes, and then gently compress it with the water, when the surface water is yellow, change it to clear water and then wash it. After repeated several times, the gluten is taken out by hand and soaked in the clear water basin after all the flour juice in the dough is washed out.
(3) broth. Add about 5 kilograms of water in the pot, add fresh mutton soup, and then add the powder silk, Kelp silk, fried bean curd silk and salt in sequence, boil with fire, and then add some cold water to make the pot slightly boiling. Pick up the gluten, shake your hands into a big slice, and slowly crop it into a gluten ear in the basin (stir up a large gluten with a stick ). After boiling in the pot, stir the gluten washing surface (drain the above water) into a thin paste, slowly hook into the pot, stir with a rolling rod while alignment, until it is thick and uniform, add spiced powder, pepper, stir up, and then sprinkle the spinach, and boil the soup before it becomes. Pour vinegar and sesame oil into your food.

2. Simple practice (reprinted ):

Ingredients: Noodle, mutton (it is best to have some bones to cook the soup), kelp, daylily, vermicelli, peanut fungus (you can add according to your taste)

Ingredients: Scallions, ginger, and big ingredients (used when cooking mutton soup)

Others: Pepper is essential ~ Other commonly used: salt, chicken, etc.

Step 1: paste the spicy soup, the most important thing is the soup, first cut the mutton into small ding, and then break the bones into onions, ginger, large material to cook, it is best to use a casserole, generally 2-3 hours.

Step 2: You can mix and wash gluten during stew. This is the most troublesome thing. You 'd better ask the old man. I don't know how to explain the situation of gluten washing.

~~~ '''Note: Do not pour out the gluten washing water. This is the main raw material and is placed in the cauldron for backup.

Step 3: Place kelp, daylily, and vermicelli in a wok and stir-fry them. Remember to put soy sauce. The color of the sofa soup looks good.

Step 4: Now you can go to the main step-boil the gluten water (remember to burn and stir it, Or skip the pot of gluten water), add the mutton broth and mutton, and then boil it, waiting to be rolled out and put into fried kelp, daylily, vermicelli, these are cooked, rolled out OK ~ If you want to put the fungus and peanuts on it, you can put it now. Then, take the pepper salt with water and put it in a pot (this is more even, it won't get together). Then you can put the salt in your own taste, finally, drop the sesame oil ~~ Just a pot of spicy soup.

 
3. The easiest way is to buy a ready-made convenient package:

Brand: Jingyao

Product Name: Xiaoyao paste/flavor powder

Specifications: 450 grams of Net content, 45 grams of each generation can be made about 3 bowls of soup.

Dosage: A bag (45 grams) can be burned about 3 bowls.

Shelf Life: 18 months

Cooking method:

Step 1: boil water, take ml of water to boil.

Step 2: Adjust the soup, take a full flavor powder package with cold water to reconcile into a paste, slowly pour into the cooking pot to fully stir, heat to roll through.

Step 3: Drink the soup and add vinegar and sesame oil to your bowl for better consumption.