soup packets
LG worked so hard to make the stuffing and bought the finished dumpling skins, but he actually made such a different thing. I can't help but be amazed at our intelligence!
Recipe Recommendations
- carrots half a catty
- baby vegetable half a catty
- eggs one
- green onions the two
- salt appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
Steps for soup packets
1
Minced green onions and mixed with the fat and lean meat filling purchased in the supermarket. Add an egg, appropriate amount of salt, five-spice powder, and chicken essence, and apply strength to the filling in one direction. This is a physical job, so you must stir the filling until it is tightly condensed together.2
Cut the parsley, dice the carrots and baby vegetables, and squeeze them with your hands. This is not to let the water come out. The water can continue to remain in the filling. This step is mainly to make the vegetables wilter and make it easier to dress up.3
Mix the vegetables and meat filling together and stir well, add sesame oil, and add appropriate amount of seasoning as appropriate. Mom said that if you can smell the filling is fragrant, it means the salt taste is here. Tighten the filling and start wrapping!4
I took out the dumpling skins I bought and made dumplings with LG. I wanted to try using steamed buns, but I didn't expect that my hands were very skillful and it was beautiful, so I only made small steamed buns.5
Take a steamer, put a proper amount of water, put a grate to boil, lay a cage cloth and place small buns to finish. It was done in 15 minutes with a small fire, but when I took a bite, there was still water in the steamed bun. I really accidentally inserted willows into the shade. Making dumplings turned into making steamed buns. It was just making steamed buns, but it was actually still soup dumplings. I am proud ~~soup packets Make Tips
1. You must use a mix of fatty and lean meat; working the meat filling until it becomes elastic is the key to getting the soup inside. 2. Squeeze the water out of the vegetables, and after mixing with the meat, pack it firmly to increase the cohesion of the filling. 3. Folding the buns is very important; you need to be skillful and dexterous, haha~~