Peng Family's Spicy Soup

Peng Family's Spicy Soup

　　Spicy soup is one of the famous soup delicacies in our county. Historically, the spicy soup made by Peng Ke可选’s family in Pengji Town was the most renowned. The Peng family’s spicy soup features large, chewy gluten balls, sticky yet not greasy, with just the right balance of sour and spicy. There’s a local rhyme that goes: “Chewy and firm gluten balls, smooth and refreshing bean starch sheets, slippery and slender potato noodles,” which describes the Peng family’s spicy soup.

　　The method for making Peng Family's Spicy Soup is as follows: prepare 300 grams of flour, 50 grams of cilantro, 50 grams of spinach, 50 grams of potato noodles, 50 grams of shredded kelp, a small amount of chopped green onions and ginger. Also, 5 grams of fine salt, 10 grams of pepper, 5 grams each of soy sauce and vinegar.

　　1. Mix the salt into the flour, add a little water, and knead into a dough. Then gradually add more water while kneading until you obtain a thick, elastic gluten and gluten water.

　　2. Place a pot on the stove, add water, and bring to a boil. Put the gluten in. Once the gluten is cooked, pour in the gluten water. When the soup thickens, add cilantro, spinach, potato noodles, shredded kelp, chopped green onions and ginger, fine salt, and pepper. Bring to a rolling boil over high heat to finish.

　　Flavor profile: Thick like porridge, pleasantly sour and spicy.