1: The soup dumplings don't need yeast or baking powder, which is generally called dead bread. Directly put water on the noodles and mix them evenly until the three lights (hand light, basin light, surface light) are actually almost the same as jiaozi noodles, but the noodles are different.

2. The face should fall to a strong degree (those who have eaten Lamian Noodles should know, but not too strong, but moderate).

3: Generally speaking, people don't have to say much about the stem skin. If the noodles are good, they will be trapped. The ingredients for filling soup buns are certain. They are all weighed by scales (the secret recipe doesn't mean to say more about everyone's quantity). Generally, they are calculated by ten kilograms, and then they are put into the soup and sunk (the ratio of one kilogram to four or two soups). Learning various snack shop opening techniques can be followed by English B F T in front of Jiawei.

4. Let's talk about the wrapping method. The dough buns will not necessarily die, but the dough buns will definitely die. We are all a cage with ten noodles, which are usually about two or two together. It is characterized by lifting like a lantern and putting down like a chrysanthemum. The skin is thin and big, and the soup is oily, soft, tender and delicious.

Method 2 of filling soup buns:

Crystal soup packets: raw materials: 500g of fresh pigskin, 600g of wax gourd, 30g of fish gizzard 1 50g, 30g of ham, 30g of cucumber skin, 25g of ginger, 50g of green onion, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet.

Production method:

1.Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, scallion, refined salt, pepper, cooking wine and chicken essence, cover it, heat and press it until the pigskin turns into juice, then open the cover after cooling, remove the residue, pour the soup into a square dish, cool it and then refrigerate it in the refrigerator to form jelly, and then trim it into jelly with a diameter of 2 cm.

2. Peel the wax gourd, cut it into15cm square blocks, then slice it into large slices, *** 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch the onion leaves in a boiling water pot, tear them into filaments, and chop the red cherry into fine powder.

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

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

Method 3: main ingredients: flour 1 000g, warm water 600g, pork belly 700g, skin jelly 280g, crab meat160g, crab roe, soy sauce 40g each, lard100g, and auxiliary materials: cooking wine 6g, sesame oil 8g.