Dumplings ~ Soup Dumplings
1.
Pour the meat filling into a basin, remove the roots of the chives, wash the yellow leaves, cut into chopped green onions, pour into the meat filling, add light soy sauce, dark soy sauce, chicken essence (1 spoon), salt (2 spoons), oil consumption, cooking wine ( 1 tablespoon), thirteen incense, stir well, and let stand for a few minutes.
2.
Pull up the dumplings and put the mixed meat filling in the middle (beginners can put less filling first to avoid revealing the filling)
3.
Spread a little water on the four sides of the dumplings (so that they can stick to each other) and pinch the middle to the middle to make them stick together.
4.
After the middle is glued, fold the side and pinch it in the middle (as shown in the picture)
5.
Use the same method on the other side, squeeze the mouth heavy from the beginning to the end (make sure it sticks more firmly)
6.
If you want to be faster, just clamp the seal of the dumpling to the big hand as shown in the picture, and pinch it hard (this step requires two hands at the same time, because I want to take a picture, so I use one hand to do the experiment Up)
7.
And so on and so on, until all the dumpling wrappers or fillings are finished.
8.
I didn’t take photos because it’s too simple to cook dumplings. Let me tell you briefly: boil a pot of water in the pot.
9.
In the process of boiling water, let’s first treat the loofah and fungus: peel the loofah, wash and slice, and soak the fungus in advance, wash and shred.
10.
When the water in the pot is boiled, pour the dumplings, boil on high fire, pour into the fungus, and boil it on a low fire. When you see all the dumplings are floating, use a scoop to scoop the dumplings together with the fungus like cold water.
11.
Pour out the water that just made the dumplings and re-boil the water (not too much water this time, just not over the dumplings). After the water is boiled, pour in the leftover meat and loofah slices from the dumplings, add 2 tablespoons of salt and 1 tablespoon Oil, dumplings and fungus that have just been in cold water, boil over high heat, add 1 tablespoon of chicken essence, 1 tablespoon of balsamic vinegar, and 2 tablespoons of cooking wine. Mix gently, and then cook.
Tips:
So the brackets (the inside are all matters needing attention
