How do you live the noodles with soup dumplings, can anyone tell me the details? 40

You're so bored! I can't even understand what you're asking.

Make soup dumplings.

First of all, we need a pot of high-gluten flour.

Crack in five duck eggs, add two tablespoons of salt, and pour in three to five tablespoons of peanut oil.

Or corn oil.

Then use warm water and noodles, the water temperature should be about 60 degrees, we add water, while the noodles, to make the dough and harder, and wait until the flour and into a slightly yellowed dough, we have to beat the dough the board, the greater the strength, the better, this is to ensure that the soup bag thin skin and not broken or exposed, the dough to what extent you can beat it, we pinch the dough with our hands, feel the resistance is great, gently pull the dough, not scattered, and even appear some thin fascia. Using duck eggs and noodles can make the noodles more resilient and chewy. The dough rises for 10 minutes, then beats it again, then halves the dough, kneades the dough into a dough, and rolls it into a thin dough.

The authentic soup dumplings we eat in the restaurant will have a very rich soup in them, which is also a very important step in making soup dumplings, that is, with the filling, prepare some fresh shrimp, and then prepare some fresh meat filling, half fat and half lean is the best, we put the shrimp and fresh meat filling in a larger basin, and put some fungus crushed, corn kernels, broccoli.

Crushed and other garnishes are used as side dishes, and we add salt, soy sauce, and cooking wine.

Wait for the seasoning, and then use chopsticks to stir vigorously, adding warm water to it while stirring, so it should be noted that no cooking oil can be put in the whole filling.

It is to use warm water to make the meat filling strong, stir the meat filling to a complete strength, and pick up the meat filling with chopsticks and moist, so that the filling of the soup bag is ready, we wrap the filling in the rolled dough, remember that the filling should be more, and then wrap it into a bun. Boil, steam for about 15 minutes, and the thin-skinned, juicy, meaty soup dumplings are ready.

In the process of making soup dumplings, there are many things to pay attention to, such as the filling should be sufficient, the steaming time should not be too long, the dough must be thin, etc., the steamed soup dumplings can be sucked up with a straw first, and then eaten.

The dough used to make soup dumplings must be dough, and the dough will be softer to make very delicious soup dumplings. The flavor of the sauce in the soup bag is the essence of the soup bag, and the pork skin is frozen after boiling, and then mixed in the filling

It is best to use dead noodles to make soup dumplings; In the process of the lake, add some salt, duck eggs and peanut oil, then mix the dough with warm water, and then put the dough on the cutting board and beat it hard, so that the noodles will not be broken, and the soup dumplings made in this way are also very delicious.

I think you should use dead noodles, and you can add more seasoning when filling the soup bun juice, and the steamed bun will be delicious in this way.

Summary. 1. Pour the flour into the basin and pour in an appropriate amount of warm water.

How do you mix the noodles with soup dumplings?

1. Pour the flour into the basin and pour in an appropriate amount of warm water.

2. Mix into a flocculent shape and continue to add warm water.

3. Knead the dough, cover with a damp cloth, and make the dough.

4. Take a large basin, pour in the minced pork, add all the seasonings, and stir the meat filling and seasoning in one direction until the meat filling and condiments are completely mixed.

5. Add the stock in batches. Keep beating with your hands.

6. Take a piece of dead noodles, press it flat and roll it into round slices, 15 grams each.

7. Wrap the filling, knead into 18-24 pleats, and the filling is 25 grams.

8. Wrap all of them and put them in the cage drawer of oil-lined paper to keep a certain gap.

After the steamer is steamed, put it in the cage drawer and steam for 8 minutes.

The noodles used to make soup dumplings are made with ordinary all-purpose flour, and the soup dumplings are made as follows:

Ingredients: 400g of gluten flour, 500g of minced pork, 400g of broth Accessories: 3 spoons of sesame oil, 2 spoons of salt, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of minced ginger, 1 spoon of sugar, half a spoon of chicken essence.

Step 1: Pour the flour into a basin and pour in an appropriate amount of warm water.

Step 2: Mix into a flocculent shape and continue to add warm water.

Step 3: Knead the dough, cover with a wet stove cloth and make the dough.

Step 4: After 10 minutes of dough, continue to knead the dough.

Step 5: Repeat several times until the dough is very smooth and gluten-free.

Step 6: Prepare the stock and let it cool for later use.

Step 7: Take a large basin, pour in the minced meat, and add all the seasonings.

Step 8: Use chopsticks to stir the minced meat and seasoning in the direction of the stove until the minced meat and condiments are completely mixed.

Step 9: Add the stock in batches and beat with your hands constantly.

Step 10: Take a piece of dead noodles, knead them into long strips, cut them into agents, press them flat and roll them into round slices.

Step 11: Wrap in the filling and knead into 18-24 pleats.

Step 12: Wrap it all and let it stand for 5 minutes.

Step 13: Put it in the oiled cage drawer and keep a certain amount of space.

Step 14: After the steamer is steamed, steam for 8 minutes.

1. Put an appropriate amount of noodles into a basin;

2. Take the yeast according to the ratio of flour and yeast 200:1, put the yeast in a small bowl and mix it with warm water;

3. Dig a hole in the middle of the noodles and pour in yeast water. Use chopsticks to mix the yeast water with the dough;

4. Prepare warm water, then pour it into the dug small hole, and use chopsticks and noodles to make the noodles flocculent;

5. Knead the flocculent noodles together by hand, and after feeling that the noodles are softer, then knead the noodles vigorously. kneaded into a dough;

6. Cover the surface with a layer of gauze and place it in a warm place for about an hour. In the middle, you can pat the forest to see if there is a honeycomb in the middle of the flour, if the mountain is, it means that the noodles are fermented.