Is Sanquan soup dumplings delicious?
On the question of whether Sanquan soup dumplings are delicious, I think they are still delicious, because like this brand, in fact, it has been marketed for many years, and I think its quality is still very trustworthy, and the limited amount he usually puts in them is very authentic, and the quality and cleanliness are admirable, so I think it is very delicious to choose this brand decisively.
How to cook dumplings with Sanquan soup?
Quick-frozen jiaozi is not easy to cook. If it is cooked with strong fire, the skin will be cooked and the stuffing will be raw. Therefore, jiaozi should be cooked slowly with medium and small fire.
Don't thaw, just throw it in the pot to cook when jiaozi is still hard from the freezer, otherwise the whole skin will be sticky and easily boiled when it is naturally thawed in jiaozi.
Boil jiaozi with more water and add some salt, which can increase the boiling resistance of dumpling skin and prevent the dumpling skin from breaking due to tension.
Boil the pot with boiling water, and stir it with a spoon from time to time to avoid the dumpling skin sticking to the pot.
When jiaozi boils, pour a little cold water to cool it, add cold water after the water is boiled again, and repeat it for three times, and then you can take it out and enjoy it after jiaozi comes up.
What's the taste of Sanquan soup dumplings?
Pork and cabbage (800g hardcover/450g hardcover/500g paperback)
Fresh seasonal cabbage and chilled pork leg meat are selected as fillings, and the delicious secret broth boiled for three hours with slow fire is delicious and juicy, fresh and not greasy, and more nutritious.
Pork leek (hardcover 800g/hardcover 450g/paperback 500g)
Fresh, tender and crisp leeks are selected, with chilled and acid-discharged pork in the front legs as the stuffing, and the delicious secret broth is poured into the soup for three hours with slow fire. It is delicious and rich, juicy and not greasy, and delicious and more nutritious.
Pork celery (hardcover 800g/hardcover 450g)
The first-class raw materials, such as chilled and acid-discharged front leg pork and low-gluten tender celery, are carefully selected, and the delicious secret soup is poured into the simmer for three hours. It is crisp and delicious, tender and juicy, and delicious, more nutritious and healthy.
Sanxian (hardcover 800g/hardcover 450g/paperback 500g)
Select the finest raw materials such as shrimp, fungus, chilled and acid-discharged pork, and pour them into the delicious secret broth boiled by slow fire for three hours. The meat stuffing is tender and smooth, and the soup is fresh and thick, which is delicious and nutritious.
Pork and Lentinus Edodes (hardcover 800g/hardcover 450g/paperback 500g)
Select the best mushrooms, with chilled pork in the front leg for stuffing, and pour them into the delicious secret soup cooked by slow fire for three hours. The taste is smooth, tender and juicy, and the rich nutrition is more delicious.
Pork and green onion (hardcover 800g/hardcover 450g/paperback 500g)
Fresh green onions, chilled and acid-discharged front leg pork and other first-class raw materials are carefully selected, and the delicious secret broth boiled for three hours with slow fire is rich, crisp, tender and juicy, and delicious and more nutritious.
Pork shepherd's purse (hardcover 800g/hardcover 450g/paperback 500g)
The above fresh shepherd's purse and chilled pork with acid-discharged forelegs are carefully mixed with stuffing, and the delicious secret broth boiled for three hours with slow fire is delicious, refreshing, crisp and juicy, delicious and more nutritious.
Mutton dumplings (hardcover 800g/hardcover 450g) are carefully prepared from top quality mutton.
The delicious secret broth boiled with slow fire for three hours is mellow, tender and not greasy, delicious and nutritious.
Eggs with leeks (800g hardcover/450g hardcover)
Fresh and crisp leeks are selected, accompanied by fresh eggs and Shan Ye auricularia, and poured into a delicious secret broth boiled for three hours with slow fire, which is fresh but not greasy and has a fresh taste.
Pork, vegetables and corn (500g in paperback)
Sweet and tender corn, with fresh vegetables as stuffing, is a delicious collagen pig bone soup boiled for 8 hours with slow fire. The taste is fresh and the soup is fresh and refreshing. It is delicious and nutritious.
Pork (500g in paperback)
Chosen plump cabbage, cooled and acid-discharged pork in the front legs as stuffing, and poured into a delicious secret broth boiled over slow fire for three hours, which was delicious, juicy and crisp.
The practice of filling soup dumplings
500 grams of pork foreleg, 8 grams of salt, 4 grams of monosodium glutamate, 2 grams of chicken powder, 13 spices 1 g, 30 grams of soy sauce, 0/5 grams of fresh soy sauce/kloc-0, 220 grams of clear water and 400 grams of vegetables.
Production method:
1, first cut the pork into small pieces, and then remove the pork skin. You can't add the pork skin to make dumplings, and then cut the pork into small pieces.
2. Then pour Jiang Mo and chopped green onion on the meat, chop the meat with a knife, cross the knife pattern when chopping the meat, chop it for 2-3 times, then turn the meat over again, until the meat is chopped into granules smaller than soybeans before seasoning, and put the chopped minced meat into a basin.
3. Start seasoning: Add 8 grams of salt, 4 grams of monosodium glutamate, 2 grams of chicken powder, thirteen spices 1 gram to the meat stuffing, or you can use jiaozi spice powder instead, 30 grams of soy sauce, and one product of fresh soy sauce 15 grams, and the above seasonings will be added.
4. Start stuffing: First, grab the meat stuffing evenly with your hands, stir it in one direction, and stir it vigorously to make the meat in a wiredrawing state. When the meat is very hard to stir, add a proper amount of clear water, which is usually added in about 3 times, and stir the meat in one direction so that the clear water can be completely eaten into the meat.
5. After the meat is thickened, add water for the second time. According to this method, completely pour the water into the meat. It is very important to thicken the meat every time you add water before adding water again.
6. After the water is finished, put the scallion oil in. The dosage of scallion oil is 40 grams. The scallion oil is mainly used to enhance flavor, or the scallion oil is put into the meat in one direction. After the scallion oil is put in, it is equal to the universal stuffing of pork.
7. Let's start to add vegetables and adjust the stuffing: Today, we are making jiaozi with pork and green onions. We can use this method to make dumplings such as pork mushrooms, pork lotus roots, pork fennel, etc. Cut the green onions into chopped green onions, and the chopped green onions should be finely cut. Generally, the ratio of ready-made universal stuffing to vegetables is 1 kg, and adding vegetables is about 8 liang.
8. Put the chopped green onions into the basin, add the beaten pork stuffing, then add sesame oil10g, stir well in one direction, and the pork and green onion stuffing is ready, and you can wrap jiaozi.
9. Let's start cooking jiaozi. After the water boils, put it into jiaozi. Generally, the meat can be cooked in jiaozi for 5 minutes, and the dumpling skin can be fished out when it swells.