Long Dumpling is a famous snack originated from Sichuan Province.

Long Dumplings is a traditional snack in Chengdu, Sichuan Province, belonging to Sichuan cuisine. It is the name for wontons in Sichuan (Dazhou is called Bao Mian), wontons in Guangzhou, clear soup in Jiangxi, and mainly wontons in other parts of China. Chengdu's "dragon hand" was opened in 1941 in Chengdu's Yuelai field, moved to Xinji field in the early 1950s, and then to the southern section of Chunxi Road after the 1960s, with a history of more than 70 years.

Sichuan red oil copra is wrapped in a noodle skin with a meat filling, cooked and served with broth, red oil and other seasonings. This snack is tender and delicious, and the soup is slightly spicy and fragrant. Hundun as early as two thousand years ago has appeared in China, in many ethnic groups and regions are very prevalent, so the name, eat different ways, in addition to cooking, frying, deep-frying are, with different flavors, very tasty, get favorite.

Dragon hand tips

1, copy hand burst heart

First of all, because the water is not wide, resulting in the process of cooking copy hand collision with each other, friction too much opportunity to break the skin burst heart. Secondly, because the fire is too strong, the water boiled too fierce, the copy of the skin will be rotten to make the burst heart. Of course, when the package, the skin between the adhesive is not firm will also produce this situation. So to prevent the burst heart, we need to stick firmly, water width, to prevent boiling too hard.

2, there are floating in the soup

Often some copy stores do not pay attention to the production of soup, soup float more, giving customers a bad sensory impression. When making soup, the egg white should be stirred with water and dropped into the soup in several times to catch the debris and then remove it. "The soup is very clear and colorful, and the stuffing is very tender," the ancient people have long been summarized, which should not be ignored.

3, the lack of tenderness

This may be due to the following reasons: First, the skin rolled out too thick lack of softness: Second, the pork in the heart of the stuffing is not chopped enough velvet, the meat is too rough, or the meat of the sinews are not removed all the reasons; Third, the heart of the stuffing in the water is too little, stirring is not enough, so that the heart of the stuffing of the moisture content of the less, the meat is too dense; Fourth, the heart of the stuffing is not enough to wrap the fullness of the skin up and down the skin to happen! The fourth is that the filling is not full enough, and the upper and lower skins are sticky, so that the skin is not easy to cook and soften.

Refer to Baidu Wikipedia - Dragon Dumpling