Practice of Tianjin soup dumplings

Materials for making Tianjin soup dumplings

500 grams of fresh pigskin, 600 grams of white gourd, fish maw 150 grams, 30 grams of ham, 30 grams of cucumber skin, 25 grams of egg skin 1 slice, 25 grams of ginger, 50 grams of scallion, salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil soup and scallion leaves.

How to make soup packets in Tianjin?

1. Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, refined salt, pepper, cooking wine and chicken essence, cover it, heat and squeeze until the pigskin becomes juice, cool it, open the lid, remove the residue, pour the soup into a square plate, put it in a refrigerator for cooling and refrigeration, and then cut it into jelly with a diameter of 2 cm.

2. Peel the wax gourd, cut it into large pieces with a square of 15 cm, then cut it into large pieces, *** 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Cut the red cherry into fine powder.

3. Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it evenly with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to form crystal soup packets. Put it in a cage and steam it for about 5 minutes with high fire, then take it out and put it on a plate.

4. Wash the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot.

Note: you can't steam it when making Tianjin soup dumplings. Too much soup will turn into steam and become bigger, which will also make the dumplings crack, flourish and be full of gas. Six minutes is enough, but this method must be based on Weiyang's bun technique, otherwise it is easy to break the soup.