How to make soup dumplings and how is the soup in soup dumplings made?

Teach you to make soup dumplings, drink the juice first and then eat the filling, and you will see how to do it.

It seems that to eat this soup dumpling, you have to prepare a straw!!

If there is too little happiness, then the appetite should be good, breakfast: millet porridge, roasted pumpkin, fresh broth buns.

How do you make soup dumplings? Put a green onion, ginger and garlic in the pork, light soy sauce and oil-consuming five-spice powder, then add pork skin jelly and stir well, wrap in dumpling skin.

Some of this typing is typed, as long as the soup dumplings are filled with more skin jelly or coagulation materials, and the siu mai has whole meat and glutinous rice, first put the filling out, and turn the circle bun.

Categories: Life >> Food Cooking.

Analysis: The reason why soup dumplings have soup is because skin jelly is put in the filling, and when the skin jelly is heated, it becomes soup.

The method of skin jelly: wash the pork skin, put it in a pressure cooker, mix it with fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, press on the heat until the pig skin turns into juice, wait for cooling and open the lid, beat off the slag, pour the soup into a square plate, let it cool and then refrigerate it in the refrigerator, that is, it becomes a skin jelly, and then cut it into small pieces and mix it into the filling.

The production of the filling is very simple: grind the pork hind leg into a filling, put it in a basin, add soy sauce, cooking wine, minced ginger, monosodium glutamate, salt, and sugar. Stir with water to form a non-thin and non-thick filling, and finally add a small grinding oil and stir well.

How to mix the dough: pour the dough into a basin, add yeast, mix in liters of water (hot water in winter, warm water in spring and autumn, and cool water in summer), and mix the dough evenly. Do not pour water into the dough at one time, first pour a little water, copy it into a dough ear, and then gradually knead the water foot into a dough piece.

Repeat the pad three times, turning the surface from soft to hard. Then dip the dough with water with your hands and mix it into a dough that is neither soft nor hard.

As for the heat, it should be steamed for 8-10 minutes. The steaming time should not be too long, the steamed buns are easy to fall off the bottom and run the soup, so they should be steamed with food, and they should be served on the table.

1. Raw materials: 500 grams of fresh pork skin, 600 grams of winter melon, 150 grams of fish grits, 30 grams of ham, 30 grams of cucumber skin, 1 large core of egg skin, 25 grams of ginger, 50 grams of green onions, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, fresh soup, a little green onion leaves, red cherries.

2. Preparation method: wash the pork skin, put it in a pressure cooker, mix it with fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, press on the heat until the pig skin turns into juice, wait for cooling and open the cover, beat off the slag, pour the soup into a square plate, let it cool and then refrigerate it in the refrigerator, that is, it becomes a skin jelly, and then cut it into a round ball with a diameter of 2 cm, a total of 12.

3. Peel the winter melon, cut it into 15 cm square pieces, and then slice it into large thin slices, a total of 12 slices, and soak it in boiling water for about 10 minutes; Cut ham, cucumber skin, and egg skin into thin strips; Blanch the green onion leaves in a pot of boiling water and tear them into thin strips; Finely chop the red cherries.

4. Roll the jelly cut into a round ball with a layer of dry starch, then wrap it with a layer of fish grits, then evenly dip it with shredded ham, cucumber peel and egg skin, wrap it into the soaked winter melon slices, and then tie it into a pomegranate bun with shredded green onion leaves, and garnish it with cherry powder, that is, it becomes a crystal soup bun, steam it for about 5 minutes with a strong fire, take it out and put it on a plate.

5. Put the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour sesame oil, and pour it on the crystal soup bag in the plate.