How to make Old Beijing Dumpling Soup

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Now we will introduce to you the Old Beijing Dumpling Soup. Learn it carefully so that you don’t have to envy others in the future.

1.1 This step is best done after the soup pot boils. Slowly add warm water to the flour little by little, stirring quickly while adding. It is best to push the flour to one side of the container, mix some dough, then put some into the boiling soup pot, and continue to stir in new dough. If the lump is too big, tear it apart with your hands or chopsticks.

2.2 Material preparation

3.1 Add tomatoes and tomato sauce and continue to stir fry

4.2 Heat a small amount of oil in the pot and stir-fry the scallions and ginger.

5. When the juice comes out and the persimmon is almost dissolved, add salt and sugar and stir fry

6. Add water and bring to boil over high heat. (You can make dough balls at this time.)

7. After the soup boils, turn to medium-low heat, add the noodles, stir at the same time, until all the noodles are in the pot, cover the pot and cook for a while, about 5 minutes

8. Add salt to season and pour the beaten egg liquid along the edge of the pot. Stir it and turn off the heat. Drizzle a few drops of sesame oil, coriander and green onions.

I believe that after reading the above instructions for making Old Beijing Dumpling Soup, you must have a deep understanding of this dish and you must try making it yourself.