Make sour soup dumplings, boil "sweet vinegar" is the key, sour enough to taste really enjoyable, cold eat straight sweat.
As the saying goes: "Delicious but dumplings". As a national food, dumplings are integrated into the main and secondary foods, the taste is fresh and fragrant, and it is known as the "first food in the East". Especially in the north, meet the New Year's Festival, happy to welcome guests, or family celebrations, are indispensable to a hot big dumpling, to this day, dumplings have long become a common meal for ordinary people, can be eaten anywhere at any time, and people's enthusiasm for eating dumplings has never decreased, can eat a meal of their own hand-wrapped dumplings, as if better than any mountain treasures and seafood.
Dumplings belong to traditional cuisine, as early as the Tang Dynasty before there was a custom of eating dumplings, but at that time to eat dumplings is not like now, first fished into the plate one by one, and then dipped in vinegar into the sauce to eat, then the dumplings cooked, not fished out of the dipping dish, but with soup to eat together, this way of eating is still popular in some places, such as the northwest region, people eat dumplings in the soup with some coriander, green onions, shrimp skin and other seasoning materials, it has formed a famous northwest snack, "sour soup dumplings." Sour soup dumplings taste sour, intriguing to taste, especially in the cold season, more suitable for a bowl, autumn and winter night market can be seen everywhere, into the shop to catch a bowl, the entrance is fragrant and spicy, sour taste echoes in the throat eyes, eat a dumpling to drink a mouthful of hot soup, feel physical and mental pleasure, pores sweating, eat a bowl want a bowl, this is the charm of sour soup dumplings.
Sour soup dumplings are delicious, one is that the filling of the dumplings should be selected correctly, generally using lamb or beef stuffed dumplings with sour soup is more prominent, sour and spicy and refreshing taste, dissolving the smell of the smell, but also highlighting the aroma. The second is the preparation of sour soup, which can be described as very exquisite, especially the "sweet vinegar" to be used inside, which is very critical, if it is not adjusted correctly, the sour soup changes taste, the whole bowl of dumplings eat less taste, therefore, at home to make sour soup dumplings want to be more delicious, boiling "sweet vinegar" is the key, with its sour soup, sour with incense, with other condiments, sour enough to taste particularly enjoyable, even soup has to drink to the bottom, eating can be really comfortable.
<h1 class="pgc-h-arrow-right" data-track="4" > method for making sour soup dumplings</h1>
Ingredients: Lamb scallion dumplings 500 g.
Ingredients: 3 grams of seaweed, 1 g of shrimp skin, 1 g of chives, 1 g of star anise, 2 g of cumin, 1 g of cloves, 1 g of sesame oil, 20 g of balsamic vinegar, 2 g of brown sugar, 1 g of light soy sauce, a little white sesame seeds, a little chili oil, salt to taste.
The first step, pour 1 bowl of cold water into the pot, put in the star anise, cumin, cloves, brown sugar, boil on high heat, pour in half of the balsamic vinegar after boiling, wait until boil again, cover the lid, turn the heat down and simmer for 25 minutes, pour the other half of the balsamic vinegar into the pot, cook for another 5 minutes and turn off the heat, so that the sweet vinegar is ready first.
In the second step, the seaweed tears the pieces the size of the index finger, the shrimp skin is washed twice with water, some residual impurities in the shrimp skin are removed, and the chives are washed and cut into green onions.
The third step, the seaweed slices, shrimp skin, green onion to find a bowl to pack, add sesame oil, soy sauce, white sesame seeds, the right amount of salt as a seasoning, salt as appropriate to put in, control the amount is not good at the end of the line, avoid salty.
In the fourth step, pour the appropriate amount of water into the boiling pot and bring it to a boil, add the lamb dumplings and cook until they are seven or eight mature, put the dumpling soup into a bowl containing seaweed, shrimp skin, and chives, and then dig a tablespoon of sweet vinegar and stir it into a sour soup.
In the fifth step, when the dumplings are cooked, turn off the heat and fish them out, put them into a bowl of sour soup, drip a little chili oil and mix well, and the sour soup dumplings can be eaten.
<h1 class="pgc-h-arrow-right" data-track="18" > tips:</h1>
When making sweet vinegar, star anise, fennel, and cloves should be boiled in cold water, so that when the water temperature rises, the flavor of the ingredients will be fully emitted, and the sweet vinegar flavor of the good is stronger.
Because balsamic vinegar will volatilize the sour taste during the boiling process, remember to put it twice to ensure that the sour taste of sweet vinegar is not lost, and the ratio of balsamic vinegar and brown sugar should be grasped well, in accordance with the ratio of 10:1.
Sour soup dumplings using meat-filled dumplings to make is really amazing, it is recommended that you use lamb stuffing or beef filling, these two fillings I personally think the taste is the best.
I am with food as a companion, very happy to meet everyone here, welcome to pay attention, share more daily food for everyone, but also please correct more, thank you for reading, I wish you a happy life, we will see you in the next issue.