"If there is no problem, I will continue to talk about the method of Hu spicy soup, which may be more difficult and needs to be talked about for a while. ”

Ye Jiawen said and walked outside.

"Hey, Uncle Ye, where are you going?" Zhao Xiaoman asked out loud when he saw this.

"Go and find the ingredients, of course I can't have anything to make Hu spicy soup in the store, you think about it first, and I'll be back soon." ”

Seeing Ye Jiawen leaving, Su Zifang looked at Xie Guang and Zhao Xiaoman: "Dead noodles seem to be simple (tǐng)." ”

"Well, dead noodles are basically noodles, simpler than steamed buns, sometimes we don't have time to make breakfast in the morning, so we make a bowl of salted water, and soak the dead noodles is a meal. ”

"It's not easy to make spicy soup, it's rarely made at home, and it's only eaten in restaurants and breakfast stalls. ”

"Generally, it is made with bone broth as the base, adding pepper, chili pepper and other spices, spicy and fragrant, nutritious and appetizing, rich in soup, beautiful in color, viscous in soup, spicy and delicious, very suitable for other breakfasts. ”

Listening to Xie Guang's introduction, Su Zifang suddenly began to look forward to the taste of the spicy soup that was waiting for him.

"But I don't know what kind of spicy soup Master Ye makes. Xie Guang was puzzled.

"How many are there?"

"Yes, there are two kinds I know, one is made from the bone broth I just mentioned, and the other is made from the leftover noodle soup from washing gluten. ”

"Noodle soup?"

Su Zifang thought it was the noodle soup after boiling the noodles, and was a little surprised.

"It's not the noodle soup, it's the raw noodle soup left over from washing the gluten. ”

"When the dough is washed with water, it is separated into two things: gluten and soup. After the gluten is steamed, it can be used to eat hot pot and cold salad, and the noodle soup can be made into cold skin, batter, and spicy soup. ”

"It's amazing!" Zhao Xiaoman sighed.

She is a red case, and her knowledge of noodles is limited to steamed buns, steamed buns, noodles, etc., and she is a little curious when she suddenly hears this way.

"I don't know what Uncle Ye will do later?"

"I'm back. ”

The three of them were discussing dead noodle cakes and spicy soup, and Ye Jiawen came back with a bag of ingredients.

Take it out and put it on the dish in the same way.

Beef and sheep (ròu), lamb stick bone, daylily, vermicelli, peanuts, star anise, angelica, bay leaves, pepper, pepper, fennel, cloves, cinnamon, ......

"It seems to be a spicy soup with bone broth. Su Zifang thought silently.

"I haven't done it for a long time, and I don't know how the craft is, you can watch me do it first, if there is anything I don't know to write down, and we will talk while eating when we are done. ”

After Ye Jiawen finished speaking, he began to process the ingredients.

The bones are cleaned, the fungus, daylily and vermicelli are soaked in water, the peanuts are washed and left to dry, and the spices are packed into gauze bags in proportion.

Pour half a basin of flour back into the dough and start mixing.

This time, without waiting for the dough to be smooth, and after the dough shape probably appeared, Ye Jiawen poured half a basin of water into the basin and began to knead the dough.

With his movements, the freshly poured water began to whiten, slowly turning into a cow (nǎi), and the dough in his hand was not as heavy as it was at the beginning, but like the magic mud he had played with when he was a child, it was soft and spread on his hand, looking very elastic (xìng) and tough (xìng).

Ye Jiawen pulled off a piece of dough in his hand and pulled it away vigorously, stretching it out into an extremely thin film, revealing a satisfied look.

Then take out the whole dough and spread it out on the steamer and start steaming.

On the other stove is a soup pot.

Ye Jiawen threw the cleaned stick bones into the pot, chopped the beef (ròu) and marinated it with the seasoning powder he had just left, and began to process the other ingredients.

Cut the soaked daylily and vermicelli into small pieces, fry the peanuts slightly in oil, and put them all in a bowl.

The smell of the mutton soup slowly wafted out, but there was no fishy smell, just a rich oil aroma.

Su Zifang couldn't help but swallow a ball of saliva, just the preparation work is like this (yòu) person, how delicious should the finished product be when waiting?

Ye Jiawen took care of the mutton soup in the pot attentively, skimmed the foam and then knocked out the mutton bones again, so that the bone marrow was also integrated into the soup, and put the large pieces of lamb (ròu) into the pot to produce a richer flavor.

There is no ordinary soup turned to low heat, Ye Jiawen covered the pot lid and kept the high heat to cook, so that Su Zifang was a little incomprehensible, this kind of situation (qíng) is generally changed to low heat to make the soup more flavorful, I don't know what Ye Jiawen's action means.

However, seeing that he didn't explain, Su Zifang silently wrote down the problem and continued to observe the process of making Hu spicy soup.

After half an hour, Ye Jiawen unveiled the steamer and picked out a large piece of white and tender, long, empty, and chewy gluten.

Su Zifang and Zhao Xiaoman both saw the production process of gluten for the first time, and they looked at it very seriously.

Especially Zhao Xiaoman, I want to go up and poke a few times.

Ye Jiawen didn't notice the table (qíng) of the two, and spread out the gluten and cut it into cubes, and put it aside. Pick up the leftover noodle soup just after washing.

Because it has been left for a while, the noodle soup has already appeared to be layered.

The upper layer is clearer than before, but the lower layer is more viscous.

Ye Jiawen scooped off most of the water from the upper layer, mixed the two layers together again, felt the viscosity, took out the bone (ròu) from the soup pot, added the ingredients and the seasoning ground into powder, waited until the ingredients were cooked thoroughly, and quickly poured into the whole pot of noodle soup.

The consommé in the pot instantly became a little sticky, like a batter, but the color was whiter.

Ye Jiawen finally added salt and soy sauce, turned off the heat and put four bowls on the table.

"Try it. ”

Su Zifang scooped up a spoonful, blew a few sips, and slowly sucked it into his mouth.

A rich and spicy taste began to dance between his lips and teeth, and at the first bite, many fine beads of sweat oozed from his forehead, making him immediately bite into the dead dough cake he had just made.

The aroma of the cake neutralizes the richness of the soup, and the spicy taste and irritation in the mouth are also a little less.

It's just that......

Su Zifang suddenly found that this feeling was a bit addictive.

Obviously, I was a little choked on the spicy bite, but after swallowing it, I felt comfortable (shēn), and the whole person was warm.

Hurriedly take another sip.

带 (ròu) brings vegetables with soup.

Fragrant, elastic, crispy, clear, tendon!

With every bite, you can taste the flavors of mutton soup, beef (ròu), fungus, daylily, and gluten.

It also faintly brings out the unique taste of chili pepper, which makes him a little (yù) can't stop.

He suddenly understood why Hu spicy soup, as a snack in the Central Plains, could become a side snack alongside snail noodles and durian all over the country.

(ài) I can't think of eating, and I don't look at what I eat.

A mouthful of soup and a mouthful of buns, in less than five minutes, Su Zifang saw the bottom of the bowl in front of him, and it was a few points faster than Ye Jiawen, a native of Henan Province.

"Haaa......"

Suzi let out a long breath.

This feeling of warmth in the stomach and the feeling of the whole person being fluttering lightly made him feel like he was going to sweat and steam after eating hot pot.

Ye Jiawen saw the three-person table (qíng) with a smile in his eyes.

Slowly drink the spicy soup in the spoonful, revealing a table of enjoyment (qíng), and slowly speak.

"Now we can talk about it. What do you think of this spicy soup? And the steps I just did, is there any problem?"

Su Zifang raised his hand first.

"Master Ye, I have it!"