Shuangdang Tang
By AlexaWiza
Today, I'm also nostalgic and make a bowl of the most traditional "double dish soup". TXs who have heard of it for the first time should not be able to literally guess what the content is. This name is mysterious enough. Generally, 2 oil tofu and 2 leaf dumplings are called "double dish soup", and only oil tofu and leaf dumplings are called "single dish soup". Strangely enough, the names of various soups in Shanghai's breakfast shops are simple and clear, only this one, beef vermicelli soup, oil tofu fine powder soup, chicken and duck blood soup. It is extremely beautiful when paired with a freshly baked fried pan that is fried until the bottom is browned. Da Bai prefers the snow-white and delicate Xiao Long Bao. When the steamer is opened, the crystal small cage is presented with the most shy attitude. The chopsticks must twist it to the left and right, and finally grasp the crease in the middle. Only then can you carefully clamp it up to ensure that the cage will not stick to the steamer, and the skin will not leak out. Gently bite into the small hole, you will drop all the soup into the spoon and drink it all. Then he dipped it in vinegar and ate the skin and stuffing in large gulps. If he was anxious, he would smack his mouth directly to suck the soup. On the one hand, his tongue was half-numb from the scalding soup, but on the other hand, he still ignored the boiling soup and drank it in large gulps. Da Bai belongs to the one that will be scalded every time he eats it. I have advised him many times, but I don't want to wait. Maybe everyone has their own attitude towards delicious food ~~~ Maybe for Da Bai, only when it is hot can reach the peak of delicacy.
Recipe Recommendations
- cabbage appropriate amount
- tofu skin appropriate amount
- ginger appropriate amount
- diced green onion appropriate amount
- meat appropriate amount
- carrots appropriate amount
- black fungus appropriate amount
- broth appropriate amount
- the soup appropriate amount
- louver knot appropriate amount
- oil tofu appropriate amount
- mushrooms appropriate amount
- baby vegetable appropriate amount
- fans appropriate amount
- white pepper appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Shuangdang Tang
1
Adjust the stuffing first, add ginger juice and chopped green onion to the meat filling, and appropriate amount of cooking wine. I added some vegetables to the meat filling according to my personal taste. I used carrots and black fungus. The fungus tasted very good. Then stir it clockwise and add the muscles to the meat filling.
2
Blanch the tofu skin with boiling water, remove and drain the water.
3
Cut them into squares of the right size, and one sheet can pack about 8 animals.
4
Add the filling.
5
Roll up...
6
Wrap it into a rectangular bundle like a package, and tie it tightly with white cotton thread.
7
I didn't know what to do with it, so I just stuffed it into the oil tofu, steamed it with the strong bean aroma and wrapped it in a bag of soup ~~~ Xian na stabbed it with chopsticks, soy sauce and tofu.
8
Stuffing..
9
Stuff it with chopsticks.
10
It's best to use broth, or water and strong soup. I use pork ribs soup. After boiling, add shutter knots and cut oil tofu.
11
Baby vegetables...
12
Add mushrooms...
13
Until the louver is cooked.
14
Soak the vermicelli in hot water for 5 minutes, remove and soak in cold water.
15
Chop the coriander stalks and place them in the bottom of the bowl. Drain the vermicelli and remove them in the bowl. Add 2 steamed leaves and wrap 2 oily tofu. Finally, pour in the soup, sprinkle with the coriander leaves and start eating ~~ If you like, you can also add some white pepper powder. The spicy taste is invincible.