How to make soup dumplings delicious?

Stuffing is the key point of soup packets. If there is no soup stuffing, it is not delicious, if the soup is too thick, it is not delicious, and if there is too much soup, it is not delicious without meat. After many improvements, combined with the prescriptions I bought, I summarized the following prescriptions. The old-fashioned jelly needs to be stewed for several hours, and the freezing rate is not high. A kilo of skin will produce three or four kilos of freezing, which will produce water if it is left outdoors for a long time. The formula I have here is ready in half an hour. One kilogram of skin can produce seven kilograms of skin jelly, and it won't produce a drop of water if it is placed outdoors for a day. The key is that the soup made by this ratio is very refreshing and not greasy. The stuffing tastes salty and delicious. If you like sweet, you can add sugar, Wuxi flavor.

Materials: pigskin (skin jelly), 300g water (skin jelly),1650—1800g flour (skin), 500g boiled water (skin),100g cold water (skin),100g salt. A little white wine or cooking wine (stuffing), sesame oil (optional) (stuffing) 12g Mrs chicken essence (stuffing) 6g Mrs chicken juice (stuffing) 12g onion ginger (stuffing) 20g water (onion ginger) (stuffing) 100g sugar (stuffing).

A soup-filling bag, with a lot of soup ~ ~ with super-fine and super-good jelly making method.

After washing the pigskin, boil it for ten minutes for the first time, and scrape off the fat and pig hair.

Then wash it with clear water and cook it in cold water for about ten minutes until you can poke it easily with chopsticks.

After cooking, wash it, put it into the wall-breaking machine, and pour some of the weighed water into the wall-breaking machine. Attention is part of it. ,,,, will be very good, no slag. The glass of the wall breaker is transparent, which should be obvious. It usually only takes a minute or two.

Pour the beaten pigskin liquid into the pot, pour the remaining water, simmer with fire, and stir with a silicone shovel while cooking to prevent the bottom of the pot from burning.

Keep stirring, low speed, don't stir outside.

Boil it, pour it into a basin, remove the floating oil on the surface, cool it and put it in the refrigerator.

This is the jelly I made the other day. It's strong and won't come out for a day.

Put onion and ginger into a cooking machine, and add water to make onion Jiang Shui, so that some people don't like onion and ginger, and the fishy smell can be removed. Sometimes I have no problem without onions. Add seasoning to the meat, add onion and Jiang Shui twice, and stir in the same direction and directly. When you buy meat, you can ask the seller to help you break the jelly, or you can beat it yourself with a cooking machine. I cut it myself. It's too big. Finally, add skin jelly to the meat, and add a catty of frozen meat at the ratio of 1 to 1, stir well and mix well with the meat. Put it in the refrigerator for one hour. If you are in a hurry, you can put it in quick freezing for a while. Refrigeration is to make the meat harder and better wrapped.

Flour, add salt, add boiling water, stir, add cold water, stir, knead until smooth, and put it in a fresh-keeping bag for more than half an hour. Wake up in the refrigerator in summer and at room temperature this day. After waking up, rub a long strip, divide it into small doses of 8-9 grams, flatten it and roll it into a circle with a diameter of 8 cm. If you don't want to roll your own skin, you can go to the noodle restaurant to customize it, which is smaller and softer than the dumpling skin and delicious.

How to make the dough in the soup bag?

Simply put, to make such a thin transparent skin, you need two faces (the ratio of the two faces is about 1: 1). One side is mixed with cold water and a little salt, and the other side is mixed with hot salt water. Finally, put the two noodles together and knead them evenly.

Another secret of making this kind of steamed stuffed bun skin is to use high-gluten flour and flour, and add a little salt and 1 teaspoon sugar to the high-gluten flour. The role of salt is to make the dough tougher, and the role of sugar is to make the steamed stuffed bun skin whiter.

Cover the dough with a wet cloth in summer and bake for about 20 minutes. In winter, it is best to knead the dough at night, cover it with a wet cloth and use it the next morning. In addition, you can knead dough for two days at a time in winter, and cover it with a wet cloth so that it won't be sour.

Another secret of the soup wrapper is that it must be rolled into a thin sheet of about 0.5mm, especially not more than 1mm, otherwise the skin is not transparent enough, thin enough, and the stuffing inside is not attractive.

How do you say soup packets in English?

A collective dump full of minced meat and bones. Explain the meaning of baozi directly.

The tomboy's first one was too complicated, so he got a second translation.

Can I use dumpling skin for soup dumplings?

That skin can only be made into ordinary home-made steamed buns. Authentic soup packets need special flour, and the ratio is good. And if you want to add something else to the flour, rolling noodles is also very particular, so that the steamed dumplings look translucent and the steamed buns look like chrysanthemums. Like lanterns, they need buns.