This may be due to the following reasons: first, the skin is rolled out too thick and lacks softness; second, the pork in the stuffing is not chopped mushy enough, the meat is too rough, or

Long Dumplings

the meat's sinews have not been removed; third, the stuffing is filled with water, and the mixing is not enough, so the stuffing has little moisture content and the meat is too dense; fourth, the stuffing is not wrapped enough, and the upper and lower skins are not sticky, so it is not easy to cook. The phenomenon of adhesion occurs, so that the crust is not easy to cook, cook soft. Attention to the above four points, you can avoid the above problems.

Copy hand burst heart

First of all, because the water is not wide, resulting in the cooking process of copy hand collision with each other, friction too much opportunity to break the skin burst heart. Secondly, because the fire is too strong, the water boils too fiercely, and the skin of the copied hand is broken to make the heart burst. Of course, when the package, the skin between the adhesive is not firm will also produce this situation. So to prevent the burst heart, we must stick firmly, water width, to prevent boiling too fierce.

Soup float

Often some copy stores do not pay attention to the soup, soup float more, giving customers a bad impression of the senses. When making soup, the egg white should be stirred with water, drop into the soup, netting debris, and then removed, "soup is expensive and clear color, filling is expensive and tender," the ancients have long been summarized, can not be ignored. [2]?

Edit

Main ingredient

Minced pork 200g, flour 150g

Accessories

Oil moderate, salt moderate, onion 20g, ginger 5g, pepper 15 grains, pepper moderate, soy sauce moderate, shrimp skin moderate, purple cabbage moderate amount, sesame oil moderate amount

1. Add oil to the pot and fry the pepper, then fish out the pepper, wait for the oil temperature to drop, add the ginger, pour into the vessel, wait for the oil to cool down and then add the minced meat.

2. Add salt, soy sauce, sesame oil and beat vigorously, then add chopped green onion, and stir again before wrapping, adding some water while stirring if you think the meat is dry.

3. Make a dough and leave it for 20 minutes. Don't let it get too soft.

4. When the dough is ready, roll it out into thin slices.

5. Fold and cut into square pieces.

6. Put the appropriate amount of filling in the sheet.

7. Fold diagonally into a triangle.

8. Pinch the bottom two corners together to make a long diamond shape.

9. Boil water in a pot.

10. Drop in the copra and cook until it all floats.

11. In a large bowl, add seaweed, shrimp, a few drops of sesame oil, salt, pepper and a few drops of soy sauce.

12. Put in the cooked copra and drizzle with the soup used to cook the copra.

Tips

1. Don't make the noodles too soft, a little bit harder is best.

2. The filling can be made with green onion, ginger and pepper water.

3. The skin should not be too thick, initially felt that the skin is a little thick, there are re-rolled.