How to eat soup packets in Kaifeng;
1. Pour a proper amount of high-gluten flour into the basin, and then pour a proper amount of warm water to make it flocculent.
2. Continue to add warm water.
3. Repeat several times until the dough is dry and wet.
4. Cover with a damp cloth.
5. After10 minutes, continue to mix dough.
6. Repeat several times until the dough is very smooth and ribbed.
7. The ratio of stuffing to broth is three to two.
8. Take a big pot and pour in the meat, a spoonful of Jiang Mo, a spoonful of salt, a spoonful of sugar, half a spoonful of chicken essence, half a spoonful of monosodium glutamate, two spoonfuls of soy sauce, one spoonful of soy sauce and three spoonfuls of sesame oil.
9. Stir until the meat and seasoning are completely mixed.
10, add broth and stir until the filling and broth are completely mixed, and the filling expands and solidifies.
1 1. Take a piece of dough, knead it into long strips, cut it into appropriate sizes, and roll it into round pieces according to flat rolling.
12, wrap the meat stuffing and knead it into 18 to 24 fold.
13, all packages are quiet for 5 minutes.
14, steam in a steamer for 8 minutes.