Dumplings in soup

Dumplings in soup

Introduction:

Production steps:

Step 1: mix the dough and wake up

Step 2: chop the meat into minced meat, put it in the basin, add a little water, and then stir it in one direction until the meat absorbs the water, then add water, and then stir it in one direction until the meat is almost full of water. Don't put too much water in, because the water bamboo shoots also come out of the soup after being chopped. It's better to let the meat absorb the water bamboo shoots without coming out of the soup The most important step for Zi Neng to infuse soup

Step 3: chop the water bamboo into small pieces

Step 4: mix the chopped water bamboo with the meat and stir in one direction until the meat sucks in the water bamboo soup

Step 5: pull the potion and roll the dumpling skin

Step 6: rolling good dumpling skin

Step 7: make dumplings

Step 8: take a panoramic view

Step 9: cook dumplings

Step 10: look, this soup is from a dumpling

Materials required:

Pork elbow: right amount

Zizania latifolia: moderate

Scallion: right amount

Ginger: right amount

Large powder: appropriate amount

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Note: the key to filling soup is to draw water into the meat. No matter what kind of stuffing I make for dumplings, I don't squeeze out vegetable juice, because vegetable juice is the most nutritious and can't be wasted

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh