The soup inside the soup dumplings is not water, it is the meat jelly soup, the practice is as follows:

I. Material

200g of meat jelly, 120g of water, 200g of flour, yogurt,

II. Practice

1. 200g of flour, 2g of salt, 120g or so of cold water.

2. Add the salt to the flour, add the right amount of water and into a slightly soft dough (the amount of water according to the degree of water absorption of the flour properly adjusted) covered with a damp cloth to rise, take advantage of this opportunity to do the filling.

3. In the big bowl is cut into small dices of jelly, the small bowl is pork and scallion meat filling (add pepper water to the meat mixture in one direction and beat vigorously, then add the minced scallion and mix well).

4. Mix the diced jelly with the meat mixture.

5. Cut the dough into even-sized pieces.

6. Roll out the dough into a sheet with a slightly thicker center and thinner sides, and wrap it in the jelly filling.

7. Place in a greased steamer drawer.

8. Steam in cool water over high heat for about 15 minutes.

Pig hind leg fine meat, pork belly on the skin of a large piece of meat, mother crab high gluten flour Lou, salt, saturated alkaline water, pork rinds, the system after the net, add wine, soy sauce, green onions and ginger, boiled into the skin soup, cold cuts, frozen for five hours, into the skin jelly out of the chopped. Add the mix of fine minced meat, add crabmeat, crab meat mixed into the appropriate amount of salt, chicken powder to be used. One pound of high gluten flour, add salt in moderation, to feel the taste a little salty.

Saturated alkaline water a spoon, add cold water and become dough, put to wake up two hours. Under the billet, can be heart rolling, packaged into shape can be on the cage, this soup package, although a large, but one is more soup, heat transfer fast, in addition to also indicate that you can not steam too much. Soup is too much, into the water vapor, the volume becomes larger, will also make the soup bag cracked, strong fire gas six minutes enough. But this practice must have Wei Yang buns point of the bun as the basis of the technique. Otherwise, it is easy to soup broken.

The three main features of the soup dumplings juicy and flavorful made, so that it has both fashionable features and traditional essence, color white as jade, rich soup, taste extremely fresh and fragrant, wonderful, y praised by the majority of customers.