How to make Hakka salty dumplings delicious?

White radish 250g glutinous rice flour

Dried scallops with winter vegetables

2 strips of mushroom sausage

Lean meat100g

condiments

Onions and coriander in moderation

Proper amount of salt and peanut oil

Proper amount of raw flour

Steps of Hakka Salted Tangyuan

1.？ Peel white radish, shred lean meat, marinate with salt, corn starch and peanut oil for 10 minute, slice sausage, soak mushrooms and scallops in soft shreds, and chop onion, coriander and winter vegetables for later use.

2.？ Heat oil in a pan, add lean meat and stir-fry until it changes color, then add dried Beth, shredded mushrooms, sausage and shredded white radish, then add a proper amount of salt, and finally add water. Bring the fire to a boil and turn to medium heat for 20 minutes.

3.？ Put glutinous rice flour into a dish, add warm water and knead it into dough, then add chopped winter vegetables and mix well, then knead it into small dumplings, cook it in boiling water until it floats, take it out and put it in cold river water, then boil it in soup.

skill

1. The ingredients of the soup can be matched at will according to your own preferences. It is suggested to add appropriate amount of white radish to make the soup more fresh and sweet.

2. Adding a proper amount of dumplings made of winter vegetables can increase the taste, and you can also add slightly salty pickles such as mustard tuber and plum vegetables.

3. After jiaozi is cooked, cross the Lianghe River, and jiaozi, who just came out of the pot, tastes more Q when it is cold.