Main ingredients: duck blood (sometimes pig blood is used instead) and vermicelli cut into small pieces or strips. Oil fruit, green onion and ginger, shrimp, cilantro, duck innards (including gizzards, duck intestines, duck liver, etc.). Salt, monosodium glutamate (MSG), chicken broth, sesame oil (or chili oil), each in moderation.

Characteristics of Duck Blood Vermicelli Soup:

Duck Blood Vermicelli Soup is a kind of snack in Nanjing, which is very famous in the region.

How to make Duck Blood Vermicelli Soup:

(1) Boil a pot of water, pour a tablespoon of monosodium glutamate (MSG), salt, and Zhiqiang Chicken Seasoning (智强鸡精), scald the cilantro in boiling hot water, and cut up the cooked duck intestines and duck liver for spare.

(2) Boil the soup, cut the duck blood into strips, cut the oleaginous seeds into triangles and put them into the soup to cook.

(3) After a minute or two, fish out the duck blood, and after a while, when the oleaginous seeds are cooked, turn off the fire to the minimum, put the duck blood in, let them stew slowly, keep the temperature does not drop.

(4) Put the vermicelli into the ladle of hot vermicelli, blanch them in the soup for a minute or two and pour them into a bowl.

(5) and then fish out the appropriate amount of duck blood and oil fruit into the bowl, put the cut cooked duck intestines, duck liver on the fans, clip a few cilantro, dig spoons of spicy oil, use chopsticks to stir a little, a bowl of colorful and fragrant duck blood fan soup is ready.

The practice of soup dumplings

Main ingredients: 1000 grams of flour, 600 grams of warm water, 700 grams of pork, 280 grams of meat jelly, 160 grams of crab meat, 40 grams of crab roe, soy sauce, 100 grams of lard

Accessories: 6 grams of cooking wine, 8 grams of sesame oil, sugar, scallions, ginger 5 grams, 15 grams of salt, pepper, MSG 1 gram

These are the most important of all, but they are the most important of all. p>Production:

1) add water and flour and knead through, leave it for a moment;

2) pork minced meat, crab minced, pan with lard hot, add crab meat, crab meat, crab meat, ginger stirred out of the crab oil, and minced meat, jelly, soy sauce, wine and other mixing into a stuffing;

3) will be rolled into a long strip of dough, pulled into every 50 grams of the four blanks, rolled into a round skin, plus fillings pinched into a Folded package, on the steamer basket with high fire can be steamed for 10 minutes.

Soup buns practice two

Crystal soup buns

Raw materials: 500 grams of fresh pork rind, 600 grams of melon, 150 grams of fish grits, 30 grams of ham, 30 grams of cucumber skin, egg skin 1, 25 grams of ginger, 50 grams of scallion, salt, pepper, cooking wine, monosodium glutamate (MSG), chicken essence, dry and wet starch, sesame oil, fresh broth in moderation, green onion leaves, red cherries, each a little bit.

Method:

1. pork skin washed, put into the pressure cooker, mixed with fresh soup, add ginger, scallions, refined salt, pepper, cooking wine, chicken essence, cover, on the fire pressure to the pork skin into a juice, to be cooled to open the lid, beat off the slag, will be poured into the soup in the square plate, cooled and then into the refrigerator, that is, the skin into the jelly, and then trimmed and sliced into the diameter of 2 centimeters of the round ball,****12 pcs.

2. winter melon peeled, cut into 15 cm square chunks, and then sliced into large thin slices, *** 12 slices, soaked in salted water for about 10 minutes; ham, cucumber skin, egg skin are finely shredded; green onion leaves into the pot of boiling water blanch a little bit, torn into thin julienne; red cherries chopped into fine powder.

3. will be trimmed into a ball of jelly first rolled on a layer of dry starch, then wrapped in a layer of fish grits, and then evenly coated with shredded ham, cucumber skin shredded egg skin shredded, will be wrapped into the soaked melon slices, and then tied into a pomegranate package of green onion leaf silk, and on top of the cherry embellished with the end of the crystal dunking bao bao billet, into the cage with a high-flame steam for about 5 minutes, take out the plate.

4. net pot on the fire, mixed with a little fresh soup boiling, seasoning salt, pepper, monosodium glutamate, with wet starch thickening, dripping into the sesame oil, pot pouring on the plate of crystal soup packet that is completed.

Soup packet practice three

Pig hind leg meat, pork belly skin on the large pieces of meat, mother crab high-gluten flour Lou, salt, saturated alkaline water, pork skin, after the system, add wine, soy sauce, onion and ginger, boiled into the skin soup, cold cuts, frozen for five hours into the skin jelly, take out the chopped, add a good mix of minced meat, add the crab yolk, crab, mixed into the appropriate amount of salt, chicken powder, to be used, one catty of high-gluten flour, add salt, pepper, MSG, and then pour a thin gravy with wet starch, that is, on the plate of the crystal soup packet. Add salt to the right amount, to feel the taste a little salty, saturated alkaline water a spoon, add cold water and into the dough, put the wake-up call for two hours, under the billet, can be rolled out the skin, packages can be shaped into a cage, this soup packet, although a large, but one is more soup, heat transfer fast, in addition to the instructions can not be steamed over the soup too much, too much soup, into steam, the volume of the volume of the larger, but also the soup packet cracked, strong fire, sufficient gas, six minutes enough, but this The practice must have Wei Yang Bao point of the bun technique as a basis, otherwise, it is very easy to soup broken situation.

How to make crab meat soup dumplings:

- Ingredients: main ingredients: 1000 grams of flour, 600 grams of warm water, 700 grams of pork, 280 grams of meat jelly, 160 grams of crab meat, crab roe, 40 grams of soy sauce, 100 grams of lard

Accessories: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of sugar, green onion, ginger, 15 grams of salt, pepper, monosodium glutamate each. 1g - operation: 1) the flour and water and knead through, leave for a moment;

2) pork minced into mush, crab minced, pan with lard hot, into the crab meat, crab meat, crab roe, ginger stirred crab oil, and mush, jelly, soy sauce, cooking wine, etc. Mixed into a filling;

3) will be rolled dough into long strips, pulled into every 50 grams of 4 billets, rolled into a round skin, plus filling pinched into a pleated packet, steamer on the steamer for 10 minutes. Steam with high heat for 10 minutes.