Practice:

1, pour 500 ml of cold water into the pot, cover the pot with a lid, and boil over high heat for 2 minutes.

2. Boil until the water is lukewarm, about 40 degrees, add 3 grams of salt and stir clockwise to combine.

3, and then into the bought frozen dumplings, this time into the dumplings in the best time, because the temperature of frozen dumplings is very low, must make it and the temperature of the water level, so that it can be easy to make it cooked.

4, and then cover the pot, cook on high heat for 3 minutes, bring it to a boil, open the lid, stir clockwise, because the water is salted, the dumplings are not easy to stain together.

5, finally, when the water is boiling, pour in the appropriate amount of cool water, and then boil it to cook for 4 minutes.

The ingredients: you can not put.

Salt is needed to prevent the dumplings from sticking together.

It is rumored that soup dumplings originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novelty food, that is, with black sesame seeds, lard filling, adding a little sugar, the outside of the glutinous rice flour rolled into a round, cooked, eat sweet and savory, interesting. Because of this glutinous rice dumplings cooked in the pot and floating and sinking, so it was first called "floating yuanzi", and later some areas of the "floating yuanzi" renamed dumplings.

Soup dumplings originated in China during the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, with black sesame seeds, lard, sugar as raw materials, first of all, the black sesame seeds ground into a powder, and then lard, sugar successively into the mixture into a ball to do the filling, the outside of the glutinous rice flour rolled into a round shape, cooked, eat sweet and savory, interesting. Because this glutinous rice ball cooked in the pot and floating and sinking, so it was first called "floating Yuanzi", and later the "floating Yuanzi" renamed Tangyuan.