Tangyuan is also called soup dumpling, or steamed soup dumpling. Take a small bite, suck up the soup first, and then finish the steamed bread in one bite. The most delicious soup bag is the soup in the steamed stuffed bun. Usually we put the jelly in a bag, and the most important core of soup filling is that the soup should be in place. First, the soup of the soup bag should be full and not too dry. Second, the soup should be mellow, otherwise it will peel off easily and taste bad.

According to the traditional method of making meat buns, knead the flowers and let them stand for ten minutes after finishing. Then put cold water on the pot and steam for 20 minutes, and the glutinous rice balls with delicious juice are ready! Just take out the breakfast in the future and steam it in advance. It's still very convenient, right? Give everyone a trick. If you can't grasp the saltiness of the filling at first, you can wrap two pieces and steam them, and then make some adjustments according to the taste. Is it much easier?

The most troublesome thing about soup packets is to boil the jelly. The jelly used for soup filling can be made of fresh pig skin or chicken feet, which is the chicken soup filling bag. Today is the version of pigskin jelly. Meat stuffing and fresh soup live in the same room, and when eaten, it is noodles, meat and soup in the north, which is an integrated charm. When eating glutinous rice balls, the existence of soup ranks first, followed by meat stuffing, followed by dough. It's still a bit difficult to make soup dumplings.

Soup dumplings first appeared in Kaifeng and were sold in the Northern Song Dynasty. At that time, it was called grouting steamed buns or soup filling buns. There is also a jingle in Kaifeng: first open the window, then drink soup, and then smell all over! It is not difficult to make soup packets at home. The soup dumpling is made in Kaifeng, which is a local pasta snack. They are popular because of their thin skin, rich soup, extremely delicious taste and beautiful appearance. Each steamed stuffed bun has 18 to 24 folds, which are very similar to lanterns. In the past, soup dumplings were filled with jelly and heated into soup. And Muslim dumplings can't be frozen with skin, so how is the soup in the stuffing formed? Through research and repeated experiments, Jia Zhiliang found a way to cook stuffing soup with beef, mutton and bones.