How to make salty noodle dumpling soup?

Salty noodle dumpling soup is a very common delicacy in daily diet. It is made with wheat flour and various side dishes or vegetables. It is not only delicious, but also easy to digest and very good for the stomach. Salty noodle dumpling soup is a more common method. It uses flour, side dishes, table salt and other seasonings. It is simple to make and nutritious.

How to make salty noodle dumpling soup

1. Put the flour in a small bowl. Adjust the tap water to let it fall slowly drop by drop. Hold the small bowl under the tap with your left hand. Use chopsticks in your right hand to quickly stir the flour in the bowl. Use both hands to knead the flour into lumps that are slightly larger than rice grains as much as possible.

2. Wash the tomatoes and break them into pieces, cut the cabbage into thin strips, wash the dried shrimps and drain them.

3. Heat oil in a pan, add dried shrimps and stir-fry until fragrant, add tomato cubes and stir-fry until water comes out, add shredded cabbage and stir-fry evenly, pour in water and bring to a boil. Add the kneaded dough balls, stirring the soup as you pour it in. After boiling, turn to medium-low heat and cook for 2 minutes. Add chopped green onion, sesame oil and salt.

Tips:

1. There is a trick to making dough lumps that look like stars in the sky—rub them instead of mix them. First of all, you need a larger container; secondly, the "rubbing" technique is to move the chopsticks on the flour at a slight angle. You don't need to use too much force, but you do need to be patient; thirdly, the water flow must be slow and fine, it should be the speed of one drop falling slowly, and you must not add water all at once, otherwise it will definitely become a paste.

2. When putting the dumplings into the boiling soup little by little, coordinate your left and right hands. Shake the bowl with your left hand to let the dumplings fall into the soup, and stir the dumplings in the soup quickly with your right hand to prevent them from sticking together.

3. The dumpling soup should not be cooked for too long. If it is cooked for too long, the dumpling texture will be gone and the soup will become a paste, which means it is a failure. The best dumpling soup should have smooth little lumps in every mouthful, and even when you finish drinking it, the dumplings are still distinct.

4. The side dishes for the dumpling soup can be whatever you like, tomatoes, cucumbers, green vegetables, fungus, eggs, etc. Even made sweet, it's delicious.

5. The dumpling soup contains noodles and vegetables, which is good for the stomach, easy to digest, and nutritious. One sip will warm your whole body. It is also simple and easy to make, making it the first choice for winter breakfast.

Method 2

practice

1. Put the flour in a small bowl and adjust the tap water to let it fall slowly drop by drop.

Hold a small basin under the tap with your left hand, and use chopsticks in your right hand to quickly stir the flour in the bowl. Use both hands to knead the flour into lumps slightly larger than rice grains as much as possible.

2. Wash the tomatoes and break them into pieces, cut the cabbage into thin strips, and wash and drain the dried shrimps;

3. Heat oil in a pan, add dried shrimps and stir-fry until fragrant, add tomato cubes and stir-fry until water comes out, add shredded cabbage and stir-fry evenly, pour in water and bring to a boil. Add the kneaded dough balls, stirring the soup as you pour it in. After boiling, turn to medium-low heat and cook for 2 minutes. Add chopped green onion, sesame oil and salt.