Ingredients: Duck blood is cut into small pieces or strips (sometimes replaced by pig blood) and vermicelli. Avocado, shredded onion and ginger, shrimp, coriander, duck offal (including duck gizzard, duck intestines, duck liver, etc.). ). Salt, monosodium glutamate, chicken essence and sesame oil (or spicy oil) are appropriate.

Characteristics of duck blood vermicelli soup;

Duck blood vermicelli soup is a snack in Nanjing and is very famous in the local area.

The practice of duck blood vermicelli soup;

(1) Boil a pot of water, pour in a tablespoon of monosodium glutamate, salt and chicken essence, blanch coriander in boiling hot water, and cut the cooked duck intestines and liver into sections for later use.

(2) Boiling soup: duck blood is cut into strips, avocado is cut into triangles, and boiled in soup.

(3) After a minute or two, fish out the duck blood. After a while, when the avocado is ripe, turn off the fire to the minimum, put the duck blood in, and stew slowly to keep the temperature from dropping.

(4) Put the vermicelli into the spoon for scalding vermicelli, scald it in the soup for one or two minutes, and pour it into the bowl.

(5) Take out a proper amount of duck blood and oily fruit and put them in a bowl. Put the cooked duck intestines and duck liver on the vermicelli, put some parsley, dig a spoonful of spicy oil and stir with chopsticks. A bowl of duck blood vermicelli soup with good color and flavor is ready.

The practice of soup packets 1

Ingredients: flour1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat160g, crab roe 40g, soy sauce 40g, lard100g.

Accessories: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of white sugar, chopped green onion and Jiang Mo, 5 grams of refined salt 15, pepper and monosodium glutamate 1 g.

Making:

1) Knead the flour thoroughly with water and let it stand for a while;

2) Chop pork into minced meat, chop into crabs, heat with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing;

3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.

Tangbao exercise 2

Crystal baozi stuffed with juicy pork

Raw materials: 500g of fresh pigskin, 600g of white gourd, 50g of fish gizzard 1 50g, 30g of ham, 30g of cucumber skin, 25g of egg skin1slice, 25g of ginger, 50g of onion, salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, etc.

Method:

1. Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, refined salt, pepper, cooking wine and chicken essence, cover it, heat and squeeze until the pigskin becomes juice, cool it, open the lid, remove the residue, pour the soup into a square plate, put it in a refrigerator for cooling and refrigeration, and then cut it into jelly with a diameter of 2 cm.

2. Peel the wax gourd, cut it into 15 cm square blocks, then cut it into large blocks, totaling 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Cut the red cherry into fine powder.

3. Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it evenly with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to form crystal soup packets. Put it in a cage and steam it for about 5 minutes with high fire, then take it out and put it on a plate.

4. Wash the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot.

Practice of soup packets 3

Clean lean pork hind legs, large pig skin on pig's belly, high gluten noodles of female crabs, salt, saturated alkaline water and pig skin, adding cooking wine, soy sauce and onion ginger, cooking to make skin soup, cold cutting, freezing for five hours, taking out and chopping, adding mixed lean meat powder, crab roe and crab meat, and adding appropriate amount of salt and chicken powder. You can roll up the blank and wrap it into a shape. You can put it in a cage. Although this kind of soup bag is big, it has a lot of soup and fast heat transfer. Otherwise, it means that it cannot be steamed. If you drink too much soup, it will turn into steam and become bigger, which will make the soup bag crack, full of fire and gas. Six minutes is enough, but this practice must be based on Weiyang's steamed bread technique, otherwise it will be very good.

The practice of crab yellow soup bag;

Ingredients: main ingredients: flour 1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat 160g, crab roe 40g, soy sauce 40g and lard 100g.

Accessories: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of white sugar, chopped green onion and Jiang Mo, 5 grams of refined salt 15, pepper and monosodium glutamate 1 g. Operation: 65,438+0) Knead the flour thoroughly with water and let it stand for a while;

2) Chop pork into minced meat, chop into crabs, heat with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing;

3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.