How to make dumpling soup simply, how simple dumpling soup is

Cooking dumplings Method 1, first boil the water, 2, pour the dumplings (a food) into the water, be careful not to too much, easy to stick. 3. Stir the hot water so that the dumplings do not stick to the bottom of the pan. 4. Cover the pot and wait for the dumplings to float up and eat.

Three ways to cook dumplings without sticking First, when cooking dumplings, add 1 egg per 500 grams of noodles, which can increase the protein content, and when cooking, the protein shrinks and solidifies, and the dumpling skin becomes firm and not easy to stick. 2. Add a small amount of salt after the water is boiled, and then put the dumplings after the salt is dissolved until cooked, without water or turning. When the water is boiled, it does not spill and does not stick to the pan or skin.

3. After the dumplings are cooked, first scoop the dumplings into warm boiled water with a slayer and soak them, and then put them on a plate, so that they will not stick together. How to cook dumplings so that they don't break It's easy to eat dumplings, but it's hard to cook dumplings. How to master the heat and how to cook dumplings so that they don't break?

I'm sure you'll be able to clear your worries by listening to the tips we've introduced to you below. The first trick: there are a few folk sayings about cooking dumplings:

Cook dumplings first with the skin, then the filling", "cover the pot lid to cook the filling, and cook the pot with the lid to cook the skin". These few words make a lot of sense. As we all know, the boiling point of water is 100, and the dumpling skin exposed to the water is "steamed" but the filling is not yet cooked, and the soup is turbid.

If you open the lid and cook, the steam will be quickly dissipated, and the water temperature can only be stored about the same, and the dumplings will be stirred with the boiling water, evenly transferring the heat; When the dumpling skin is cooked, then cover the pot and cook the filling, the steam and boiling water can quickly transfer the heat to the filling, and it will not take long for the dumpling filling to be cooked. The dumplings cooked by this method are not easy to break, the soup color is clear, and the dumplings are not sticky and delicious. The second trick:

After the water boils, put in an appropriate amount of salt, and after the salt is dissolved, put the dumplings into the pot, and then cover the pot, without turning or using cold water, until cooked. The dumplings cooked in this way do not stick to the skin, do not stick to the pot, and the dumplings left in the pot will not stick. The third trick:

Before boiling the dumplings, put in some green onion tips first, and then put the dumplings after the water boils, so that the boiled dumplings are not easy to break and will not stick. The fourth trick: In order to prevent the dumplings from sticking to the pan, you can add 1 egg when mixing the noodles.

Also, if you want the minced meat to cook faster, you can add some vinegar to the water. Note: Due to the different altitudes of the area, the water temperature may not be enough.

When the water boils, add some cold water, and after boiling many times, it will boil thoroughly.

How to adjust the sour soup of sour soup dumplings.

If you want to make the sour soup dumplings taste good, then you must master the sour soup recipe in the sour soup dumplings, in which there are shrimp skin, cooked sesame seeds, coriander, leek powder, as well as butter, sesame oil, chicken fat, sweet vinegar, soy sauce and other seasonings. And when adding sweet vinegar, we can add a certain amount of water to it, and we also need to use star anise, fennel, and cloves for the boiling process, and when it is soaked, you can add brown sugar, and then continue to boil for half an hour.

The preparation of dumplings in sour soup.

If you want to eat delicious dumplings in sour soup, then we need to prepare the ingredients first, and then start to mix the noodles, and the noodles must be reconciled two or three hours in advance, so that the taste of the dumplings can be stronger. Generally speaking, we need to knead the noodles more than three times, and we must knead them until they feel smooth and soft.

Then start to mix the stuffing, first we need to mix the churned mutton and leeks in a ratio of 1:1, and then add an egg, chopped green onions, ginger, sesame oil is more appropriate, and then we add about 50 grams of broth to it, of course, we can also try to use the same amount of water to replace, it is also possible. Then add salt, monosodium glutamate, pepper to it, as well as thirteen spices.

Stir in the same direction until the filling is drained.

Then Brother Fan, we choose to make dumplings, and we must cover the pot. When the filling is cooked, you can start making the sour soup. You need to prepare shrimp skin, coriander, chopped green onion, and seaweed.

Then add salt, a little monosodium glutamate, but also need a little balsamic vinegar, but also pay attention to prepare a little soy sauce after hail, but also need us to prepare 20 grams of chili oil, a little chicken essence, put shrimp skin, coriander, green onion, seaweed, and then let the dumpling soup, and then add dumplings, sour soup dumplings are made.

Excipients: appropriate amount of salt, appropriate amount of blended oil.

Steps: 1. Wash the cabbage and select the young leaves.

2. Cut into strips and set aside.

3. Thaw the meatballs and soak them in water.

4. Put water in the pot and boil the meatballs.

5. After the water boils, the meatballs float up and put them into the dumplings.

6. The dumplings float up and hit cold water again.

7. Finally, add the cabbage and cook for two minutes.