Is Sanquan soup dumplings delicious?
As for the question of whether Sanquan soup dumplings are delicious, I think they are still delicious, because like this brand, in fact, it has been marketed for many years, and I think its quality is still very trustworthy, and the limited amount it puts in is very authentic, and the quality and cleanliness are admirable, so I think it is very delicious to choose this brand decisively.
How to cook dumplings with Sanquan soup
Quick-frozen jiaozi is not easy to cook. If you cook it with strong fire, the skin will be cooked and the stuffing will be raw. Therefore, you should slowly cook jiaozi with medium and small fire.
Don't thaw, just put it in the pot and cook it when jiaozi is still hard from the freezer, or the whole skin will be sticky and easily boiled when jiaozi thaws naturally.
jiaozi should be boiled with more water and some salt, which can increase the boiling resistance of dumpling skin and prevent the dumpling skin from breaking due to tension.
Boil the pot with boiling water, and stir it with a spoon from time to time to avoid the dumpling skin sticking to the pot.
When jiaozi boils, pour a little cold water to cool it, add cold water after the water is boiled again, and repeat it for three times, and then take it out and enjoy it after jiaozi comes up.
What's the taste of Sanquan soup dumplings?
Pork and cabbage (8g hardcover/45ghardcover/5g paperback)
Fresh seasonal cabbage and chilled pork leg meat are selected as fillings, and the delicious secret broth boiled with slow fire for three hours is delicious and juicy, fresh and not greasy, and more nutritious.
Pork leek (8g hardcover/45ghardcover/5g paperback)
The fresh and crisp leek is selected, served with chilled and acid-discharged pork on the front legs, and poured into a delicious secret soup cooked with slow fire for three hours, which is delicious, fragrant, juicy and not greasy, and more nutritious.
Pork celery (hardcover 8g/hardcover 45g)
The first-class raw materials, such as chilled and acid-discharged front leg pork and low-gluten tender celery, are carefully selected, and the delicious secret broth boiled with slow fire for three hours is crisp, delicious, tender and juicy, and more nutritious and healthy.
Sanxian (8g hardcover/45g hardcover/5g paperback)
Select the finest raw materials such as shrimp, auricularia auricula, pork with cooled and acid-discharged forelegs, and pour them into the delicious secret broth boiled with slow fire for three hours. The meat stuffing is tender and smooth, and the soup is fresh and thick, which is a combination of delicacy and nutrition.
Pork and Lentinus edodes (8g hardcover/45ghardcover/5g paperback)
The first-class Lentinus edodes are selected, served with chilled and acid-discharged pork forelegs as stuffing, and poured into the delicious secret broth boiled with slow fire for three hours, which is smooth, tender and juicy, rich in nutrition and more delicious.
Pork and green onion (8g hardcover/45ghardcover/5g paperback)
Fresh green onion, chilled and acid-discharged pork and other first-class raw materials are selected, and the delicious secret broth boiled with slow fire for three hours is rich, crisp, tender and juicy, and delicious and more nutritious.
Pork shepherd's purse (hardcover 8g/hardcover 45g/paperback 5g)
Fresh shepherd's purse, chilled and acid-discharged pork foreleg, carefully mixed with stuffing, and poured into a delicious secret soup cooked with slow fire for three hours, which is delicious, refreshing, crisp and juicy, and more nutritious.
mutton dumplings (hardcover 8g/hardcover 45g) are carefully prepared from the finest mutton, and
filled with delicious secret broth boiled over slow fire for three hours, the soup is mellow, tender and not greasy, delicious and nutritious.
leek eggs (hardcover 8g/hardcover 45g)
Choose fresh and crisp leeks, add fresh eggs and Shan Ye fungus, and pour them into the delicious secret soup cooked with slow fire for three hours, which is fresh but not greasy and has a fresh taste.
pork, vegetables and corn (5g in plain package)
Sweet and tender corn, with fresh vegetables as stuffing, is poured into a delicious collagen pig bone soup cooked with slow fire for 8 hours, which is fresh and refreshing, delicious and nutritious.
Pork (5g in plain package)
Featured pork with full cabbage, cooled and acid-drained forelegs as stuffing, and poured into a delicious secret broth boiled with slow fire for three hours, which is delicious, juicy and crisp.
the method of filling soup dumplings
5g of pork forelegs, 8g of salt, 4g of monosodium glutamate, 2g of chicken powder, 1g of thirteen spices, 3g of soy sauce, 15g of fresh soy sauce, 22g of clear water and 4g of vegetables
How to make dumplings:
1. First, cut the pork into small pieces, and then remove the pork skin.
2. Then pour Jiang Mo and chopped green onion on the meat, chop the meat with a knife. When chopping the meat, cross the knife pattern. After chopping for 2-3 times, turn the meat over again until the meat is chopped into granules smaller than soybeans. Then put the chopped minced meat into a basin.
3. Let's start seasoning: add 8g of salt, 4g of monosodium glutamate, 2g of chicken powder and 1g of thirteen spices to the meat stuffing, or use jiaozi spice powder instead, 3g of soy sauce and 15g of fresh soy sauce, and the above seasoning will be good.
5. After the meat is thickened, add water for the second time. According to this method, pour clean water into the meat completely. It is very important to thicken the meat every time before adding water again.
6. After the water is beaten, add the onion oil. The amount of onion oil is 4 grams. The onion oil is mainly used to enhance flavor. Or, add the onion oil into the meat in one direction. After adding the onion oil, it is equivalent to making the pork universal stuffing.
7. Let's start adding vegetables to adjust the stuffing: Today, we are making jiaozi with pork and green onions. We can use this method to make dumplings such as pork mushrooms, pork lotus roots, pork fennel, etc. Cut the green onions into chopped green onions, and the chopped green onions should be finely cut. Generally, the ratio of universal stuffing to vegetables is about 8 Liang for 1 kg of universal stuffing.
8. Put the chopped green onions into the basin, add the beaten pork stuffing, add 1g of sesame oil, and stir evenly in one direction to make the pork and green onions stuffing, and then wrap the jiaozi.
9. Let's start cooking jiaozi. After the water boils, put it into jiaozi. Generally, the meat can be cooked in jiaozi for 5 minutes, and the dumpling skin can be fished out when it swells.