This way of making pimple soup is more refreshing

Dumpling soup is a very common delicacy in daily life. It is generally a traditional northern delicacy. The main ingredient is made of wheat flour. It is not only rich in nutritional value, but also rich in minerals. Regular consumption is very good for the body. The refreshing dumpling soup is simple to make, convenient, fast and nutritious. It is a delicacy suitable for all ages.

Material

Appropriate amount of flour, eggs, shrimps, green vegetables, salt, soy sauce, and water.

Preparation method

1. Sprinkle water evenly on the surface of the flour, first put a little, then stir with chopsticks until there is no water, then many small lumps will be formed;

2. Sprinkle water evenly on the flour for the second time and continue stirring. At this time , many flaky lumps will appear until the water is gone.

3. Sprinkle water evenly on the flour for the third time. Be sure to add less water and continue stirring. At this time, many large pieces of dough will appear, feeling like cotton wool or clouds, until the water is gone;

4. Use a small colander to sift the dough. Make sure there is no dry flour, otherwise it will become a paste when put into the pot.

5. Add water to the pot and bring it to a boil. Then add the shrimps and cook them for a while. When the water boils again, you can put the sieved noodles into the pot. Use a rice spoon to stir them constantly to prevent them from sticking to the bottom of the pot.

6. After cooking, pour the egg liquid into the pot, wait for a while, stir it with a rice spoon, and the eggs will become flakes. At this time, add seafood soy sauce and boil it, then turn off the heat;

7. After turning off the heat, add salt, oil, and finally green vegetables and olive oil, about no more than 1 gram, which is very refreshing. .

Seafood Dumpling Soup

Material

Main ingredients: live shrimp, clams, cabbage leaves, black fungus, flour, tomatoes, side ingredients: green onions, ginger, broth, salt, pepper

practice

Soak the black fungus in advance, slice the onion and ginger, dice the tomatoes, and shred the cabbage.

Remove the shrimp threads from the live shrimps, blanch them in a pot, and remove them for later use.

Put the clams into the pot and blanch them, and take them out immediately when they open. Remove the clam meat, put it in the boiling clam water, stir it clockwise with chopsticks for 3 minutes and then remove it. (The purpose is to keep the clams fresh and remove the sand.)

After leaving the clam soup to settle for 10 minutes, pour the clear soup into a plate and set aside.

Put the flour in a large bowl, gradually add water into the flour, and stir with chopsticks into lumps.

Heat up a pan with oil, sauté scallions and ginger, add diced tomatoes and stir-fry for 2 minutes, add water, black fungus, clam soup, and broth and bring to a boil over high heat.

Put the dumplings in the pot and stir with a spoon to prevent them from sticking. After boiling, add the shrimp and cook for 2 minutes. Finally, add the clam meat and shredded cabbage and turn off the heat immediately after boiling. Season with salt and pepper to taste.

Tips

Do not blanch the clams for too long and add them to the soup last, otherwise they will lose their flavor.

The soup from cooking clams is very fresh, and adding it to the soup can increase the flavor of the soup.

It is best to use Tianjin green cabbage, which has bright and beautiful colors.

When making dumplings, add water little by little until there is no dry noodles in the bowl.