Beiwudu soup with pepper [Henan Wuyang Specialty]

What is Beiwudu soup with pepper? Authentic Henan Wuyang Specialty: Beiwudu soup with pepper? This article is a special article that introduces in detail the specialty of Henan Wuyang -- Beiwudu soup with pepper. It was compiled and reorganized by the editorial team of China Specialty Products Network, which consulted and collected relevant information about Beiwudu soup with pepper. The reading time of the full text is about 9 minutes, mainly including the basic introduction of Beiwudu soup with pepper, and what is the nutritional value of Beiwudu soup with pepper? What are the characteristics of Beiwudu soup with pepper? How did the history of North Dandu soup with pepper come from? The production method of Beiwudu soup with pepper

Basic introduction of the North Dance Crossing soup with pepper

The North Dance Crossing soup with pepper was carried forward by the Hui people. According to the old man, the traditional soup with pepper is filled in a large copper pot, embedded in a red cart, and simmered under the charcoal fire. The soup seller, dressed in plain clothes and white hat, held a large wooden spoon and stirred three times in the soup pot. "Pa", a bowl of steaming soup with pepper was served and handed to the soup drinker. A skilled soup seller will not leave soup by the bowl. Today, Beiwudu soup with pepper stores (stalls) in Zhengzhou, Luohe, Pingdingshan, Xuchang, Xiangcheng County, etc. have become the first choice of local people for breakfast

What is the nutritional value of Beiwudu soup with pepper

Wheat flour

Flour is rich in protein, carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, and relieving heat and thirst

Pink Skin

The main nutritional component of pink skin is carbohydrates, as well as a small amount of protein, vitamins, and minerals. It has the characteristics of softness, smoothness, and a chewy texture

What are the characteristics of Beiwudu soup with pepper

The stewed meat in Beiwudu is a spicy soup with tender meat and fresh soup. It is fragrant, spicy, and has an endless aftertaste. It is made by boiling over 30 kinds of Chinese herbs with stewed meat, pepper, chili, Sichuan peppercorns, star anise, and other ingredients. From the color of the soup, Beiwudu's soup with pepper is dignified, and from the taste, because of the use of more pepper, it is very spicy. Spicy soup has another elegant name called Bazhen soup, which is naturally exaggerated, but it also indicates that there are many "contents" in spicy soup. The most common ones include gluten, kelp shreds, vermicelli, shredded pork, peanuts, coriander, ginger powder, pickled vegetables, pepper powder, etc. According to different festivals and regions, there will also be beef (mutton), soybeans, fungus, yellow cauliflower, spinach, radish strips, scallions, etc. The method is very complicated. First, mix light salt water with flour, knead it into dough, and then continuously add water to "wash" out the gluten. After boiling the water, add the gluten underneath. Once the gluten is cooked, pour the water from the facial cleansing gluten, which is a thin starch paste, into a pot and simmer over low heat until the soup becomes viscous. Then add other ingredients and bring to a boil over high heat. After soup with pepper is put into a bowl, add pickles, sesame oil, vinegar, etc., and it tastes sticky and delicious. Spicy is its main feature, but that kind of spiciness is not as spicy as eating Chongqing hotpot, it's spicy in the mouth and beautiful in the heart. Sourness comes second. When drinking this soup, you usually need to add some vinegar. It's spicy with a hint of sourness, sour with a hint of spiciness, and combined with the comprehensive reaction of various ingredients, it's fragrant, smooth, smooth, and moist. In addition to swallowing, there's something to chew, which is very satisfying. There is another way to eat hot paste soup, which is to mix half a bowl of hot paste soup with half a bowl of bean curd brain, called "two mixed". Those who sell spicy soup often bring along bean curd brains. Stir the bean curd with a small spoon, and the delicate, light, slightly bitter bean curd brain will be stimulated alternately with the sticky, sour, hot and fresh smell of the hot paste soup, which will increase the taste. Especially on a winter morning, after eating a bowl of spicy soup, fine sweat will seep out from the forehead, warming up the body and stimulating the appetite

How did the history of the Northern Dance Crossing soup with pepper originate

soup with pepper is a unique snack series in Central Plains. Although it originated in the Qing Dynasty and flourished in the early years of the Republic of China, it has been constantly updated in various styles since then. Until now, if you walk through the streets and alleys, you can see its figure everywhere. It has always been people's first choice for breakfast with its popular taste and low price

No matter in spring, summer, autumn or winter, soup with pepper stalls are always everywhere in the streets and alleys of cities and towns in the Central Plains. In the morning, when the doors of the major hotels are still closed, the smell of soup with pepper has spread and attracted people's appetite. There are three greenhouses facing the street, paved with green bricks and scattered with dozens of tables and chairs. Clean dishes, bustling diners, and hot scenes. The authentic and famous soup with pepper stall is always crowded with people. It's hard to find a bowl. No wonder some people say that if you can eat "steamed stuffed buns, steamed buns, soup with pepper", it is really a pleasant taste that can last for a long time

Although soup with pepper has survived for hundreds of years, compared with soup with pepper in Xiaoyao Town, how can soup with pepper further develop in the future? This is a question worth pondering deeply. Shan Baomin, the person in charge of Shanjia soup with pepper in Longyuan Zhai, Wuyang County, has a more positive view on this: First, the local government should take the opportunity of the Chinese Food Festival to make great efforts to guide the market development, increase the packaging and publicity of Beiwudu soup with pepper, and promote industrial upgrading. We can learn from the industrial expansion of Yonghe soybean milk and Kaifeng stuffed buns. The second is to organize some relevant technical personnel to excavate and integrate the North Dandu soup with pepper, to develop its strengths and circumvent its weaknesses, so that it can continue to develop on the basis of traditional famous snacks

Beiwudu hot soup is carrying the important task of carrying forward the time-honored brands in the Central Plains...

The production method of Beiwudu soup with pepper is 300 grams of flour, 50 grams of coriander, 50 grams of spinach, 50 grams of vermicelli, 50 grams of shredded kelp, and a little of onion and ginger powder. 5 grams of refined salt, 10 grams of pepper powder, 5 grams of soy sauce, and 5 grams of vinegar each

1. Add salt to the flour, stir with a little water until it becomes a ball, and then continuously add water until a viscous and elastic gluten and gluten water are kneaded

2. Bring the pot to a boil with water and add gluten. After the gluten is cooked, pour the gluten water into a pot and cook until the soup thickens. Then add cilantro, spinach, vermicelli, shredded seaweed, scallions, ginger, salt, and pepper, and bring to a boil over high heat