How to make water lumps

Food is always the most attractive thing for people, and every region has its own unique food. Shuigeda is a delicacy, and it is a delicacy from Shanxi. However, many people probably have a very high opinion of water dumplings after eating them, so everyone wants to know the specific method of making water dumplings. If you can make it yourself, it is not only convenient to eat, but most importantly, it is very healthy. So what are the ways to cook water lumps?

A type of pasta: Shuigeda (Shuijiupian) is a type of pasta in southern Shanxi with a long history. Its preparation method is as follows:

500 grams of fine flour, 50 grams of cooking oil, 50 grams of carrots, 100 grams of cabbage leaves, a little chopped green onion, minced ginger, garlic slices, MSG, pepper, soy sauce, and fine salt, and about 250 grams of water.

1. Put the noodles into a bowl, add 250 grams of cold water and knead into dough. Dip your hands in a little water and gradually soften the dough. Cover with wet clean sugar cloth for 20 minutes.

2. Boil the vermicelli until soft, wash the carrots and cut into diamond-shaped pieces, and cut the cabbage leaves into small pieces for later use.

3. Add cooking oil and peppercorns to a pan on the fire. When the oil is hot, add onions, ginger and garlic and stir-fry. Then add carrot slices, cabbage cubes and vermicelli shreds and stir-fry briefly. Then add salt, soy sauce and MSG and stir-fry briefly. Pour in enough water and bring to a boil.

4. After the dough is ready, pour cold water into a basin to submerge the dough. Use your hands to pinch the dough into small thin slices the size of copper coins in the water, and put them into a pot of boiling water one by one (keep the water and the dough in your hands). When the dough is cooked, pour the remaining batter into the pot, bring to a boil over high heat, and simmer for a while. Eat the noodles and the soup together.

This noodle is a stir-fried soup noodle with a fresh and fragrant taste. Because the dough has been slightly washed in water, which also washes the gluten and some starch, the noodles are soft and chewy.

A kind of pickled vegetable: The above-ground part of mustard greens is called Chinese mustard, and the root of the underground part is called kohlrabi. When the root is pickled in salt water, it becomes water lumps. The reason why it is called water lumps is probably because it is relative to the name of sauce lumps.

Water dumplings are very cheap, but they are the basis for making the more expensive sauce dumplings. Without water dumplings, it is impossible to have delicious sauce dumplings. Not only that, even if no one pays attention to water dumplings, they can still stand out on their own. They are the most basic pickles for old Beijingers. Even elderly people with bad teeth can boil water dumplings and make them into soft cooked dumplings.