Chicken soup Dumpling Noodle

Chicken soup Dumpling Noodle

Introduction:

"When I bought dumpling skin, I was going to make a leek box. Who knows how, I didn't buy leeks. It's a waste, so I tried three new methods. This is the third, chicken soup dumpling skin noodles, the first two are steamed, one is fried, this is going to be boiled. Dumpling skin, which accounts for the largest number of dumplings, is still time-saving and labor-saving. It looks like lasagna and has a strong flavor of chicken soup. I think I will eat a big bowl of chicken soup noodles after I have just given birth to my baby. I have a good appetite! And there is another advantage, dumpling skin cut surface is not long, you can eat with a spoon, long cooking does not paste, and translucent appearance is gratifying

Production steps:

Materials required:

Dumpling skin: right amount

Chicken pot: right amount

Shallot flower: appropriate amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh