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Sour soup dumplings
"Dumplings" is the most common staple food eaten by northerners, especially after winter, the temperature is particularly cold, and the cotton clothes and cotton pants can not resist the cold invasion, then a bowl of hot dumplings just out of the pot, that is called a comfortable and comfortable. As the old saying goes, "the original soup turns into the original food", I don't know if you have found that eating dumplings and drinking soup seems to have become a "inheritance" eating habit, and no matter how delicious the dumplings are, they are indispensable to the moisture of the last bowl of soup.
I always feel that drinking a single bowl of soup seems a little dull, I like to add some small ingredients to make [sour soup dumplings], sour and spicy, delicious taste, winter to a bowl is the most suitable.
The so-called "sour soup dumplings", as the name suggests, highlights the word "sour soup". A bowl of delicious sour soup dumplings that can make people salivate just by smelling it. The aromatic soup base, floating a layer of red and shiny oil spicy seeds, a light taste of sour and spicy, the taste buds are instantly conquered.
However, if you want sour soup dumplings to be delicious, two things are essential. One is the "oil spicy seeds", just the right temperature of the oil to fry the pepper red oil bright, and finally to a little balsamic vinegar to stimulate the aroma of the spicy seeds, the taste is left with a "fragrant" sub can be described. The second is "sour vinegar", any vinegar bought on the market has some sourness, but after the spice is boiled, it can remove its own sourness, and its taste is more mellow, which is used to prepare the soup base. Sour soup dumplings are delicious, spicy seeds and sour vinegar have a knack, so that it is sour and spicy and delicious, and it is cold and addictive. If you like it too, let's take a look!
【Sour soup dumplings】
Spicy seeds in oil: 5 dried chili peppers, 10 grams of paprika, 15 grams of white sesame seeds, a little balsamic vinegar, 100 grams of cooking oil.
Sour vinegar: 80 grams of balsamic vinegar, 1 large ingredient, appropriate amount of peppercorns, a little cinnamon, a little fragrant leaves, a little cooking oil.
Soup base: 1 g salt, 1 g soy sauce, a little oyster sauce, a little sesame oil, a suitable amount of coriander, a suitable amount of chives, an appropriate amount of shrimp skin.
(Appropriate amount of sauerkraut dumplings wrapped in advance)
ingredient
Production steps
1. First of all, prepare the ingredients needed to make this bowl of [sour soup dumplings]: 5 dried chili peppers stir-fried and chopped, poured into cooking oil together with chili powder and fried, and finally cooked with a little balsamic vinegar, the taste is more mellow. 80 grams of balsamic vinegar, add the ingredients fried in cooking oil, peppercorns, cinnamon, and fragrant leaves and boil together to create a rich and salty sour vinegar. The soup base is seasoned with 1 gram of salt, 1 gram of soy sauce, a little oyster sauce, fried oil and boiled sour vinegar, and finally drizzled with the soup of boiled dumplings, and a bowl of sour soup dumplings is ready.
steps
2. Prepare the ingredients. Put the pepper in the pot and stir-fry on a low heat, stir-fry evenly on both sides, fry until slightly yellow, put it out to cool and chop with a knife, some particles do not matter, want the aroma after frying. By the way, the parsley and chives are picked and washed, the coriander is cut off, and the chives are chopped.
3. Spicy seeds in oil. Heat the cooking oil in the pot, burn until it is about 70% hot, pour the white sesame seeds into it and fry it until it is slightly yellow, and then turn off the heat and leave the pot after frying the sesame seeds. At this time, the oil temperature is still very high, the stir-fried pepper and chili powder are poured into the pot together and fried, fried out of the red oil and then drizzled with a little balsamic vinegar to increase the flavor, the oil is ready.
4. Sour vinegar. Wash the pan, pour in a little cooking oil again, pour in the large ingredients, peppercorns, cinnamon and fragrant leaves together, and fry them slightly for a while to bring out the aroma. Bring balsamic vinegar all over high heat to a boil, reduce heat and cook for 10 minutes, allowing all spices to melt into the vinegar. After cooking, turn off the heat and let it dry, and the sour vinegar is ready.
5. Adjust the soup base. Prepare a large bowl, season with salt, soy sauce, oyster sauce and sesame oil, add the right amount of fried oil and boiled sour vinegar to mix well, add chives, coriander and washed shrimp skin. After a while, pour in the soup of the boiled dumplings, and the soup base is adjusted.
6, dumplings are my favorite sauerkraut stuffing, here is not too much to explain, like friends can go to see my previous articles, there is a special introduction to the production process. Pour an appropriate amount of water into the pot, boil the water and start boiling the dumplings, cook until the floating drum belly is fished into the soup bowl, drizzle with some dumpling soup, and a bowl of sour and spicy and fragrant [sour soup dumplings] is ready. A bowl of cold weather, sour and spicy, if you like, just give it a try!
Cooking Tips:
1, directly add chili pepper and paprika to the pot, than pouring oil to fry thoroughly, it is easier to fry out the bright red oil. If you can't eat too spicy, paprika can choose one that is only red and not spicy.
2, the good oil spicy seeds and sour vinegar can not be eaten at one time can be sealed, put in the refrigerator refrigeration. It is a good choice for dipping dumplings and mixing noodles.
3, dumplings can choose any of their favorite filling, with sour soup is more delicious double.
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