How to learn to make Hu La Tang?

Hu La Tang seems to be particularly popular in the southern region, and many families like to eat it for breakfast. It is understood that this soup not only contains pepper and chili, but also some Chinese herbs. In this way, ordinary soup becomes a soup that can be used for health care. Especially drinking some spicy soup for breakfast can make people more energetic. So, what is the authentic method of making Hu La Tang?

Gluten spicy soup

Mix the flour into a thick paste that can be stirred with chopsticks. Stir in one direction for 3 minutes every 20 minutes. When the dough is firm after 3 times, put it into a basin with 2 kg of water. Gently squeeze the dough with your hands until it becomes gluten. Then put it in a bowl with water to let it wake up. The water used to wash the gluten will be used later.

After soaking the kelp, wash and cut into shreds, and cut the tofu skin into shreds. Wash and chop the spinach. Peel the egg yolks and cut into strips. Put vermicelli, kelp, tofu skin and egg skin into a pot, add 2 kg of water and bring to a boil. Pull the gluten into a thin pancake and swing it back and forth in the boiling water so that the gluten becomes threads and falls into the pot.

Stir the water used to wash the gluten evenly and slowly pour it into the pot. When the mixture is evenly thick and thin, add salt, MSG, pepper, minced ginger and chopped spinach and mix well.

Beef spicy soup

Chop the cooked beef into 1 cm cubes. Soak the vermicelli until soft and cut into shreds. After soaking the kelp, wash and cut into shreds, cook it in boiling water and wash it. Cut the fried tofu into shreds. After washing the spinach, stir the flour used to wash the gluten into a thin paste and slowly add it into the pot. When the soup becomes evenly thick and thin, add five-spice powder, pepper powder, and minced ginger, mix well, sprinkle in diced beef and spinach, and the soup is ready when it boils. Drizzle with balsamic vinegar and sesame oil when serving.

Precautions

The dough for washing gluten must be soft and strong, so that the gluten can be washed well.

When thickening, stir the soup pot with a hand spoon to make the starch evenly thickened.