Dumplings in sour soup(suan tang shui jiao )

Dumplings in sour soup

Introduction:

"In the past, cooking was always in strict accordance with the recipe. The recipe said that oyster sauce should be used instead of soy sauce, and fish sauce should be used immediately. As a result, a lot of condiments were piled up at home. Now I gradually understand that the best food is the best cook with the simplest condiments. This sour soup dumpling only uses salt, vinegar and soy sauce, but its taste is no less than that of many chicken essence and various kinds of additives put in restaurants outside Dumplings in sour soup with additives. Dumplings are ready-made quick-frozen dumplings bought in the supermarket, with their own sour soup. The method and materials are very simple. Come and have a try. "

Production steps:

Step 1: all materials

Step 2: Chop shallot, scallion and radish, fry eggs into skin and cut into thin slices

Step 3: heat the oil in the pot, saute the scallion, add the radish, and soften slightly

Step 4: add cold water directly, add dumplings after boiling water, add shrimps, chives and coriander when dumplings are ready, and add appropriate amount of salt, vinegar and soy sauce

Step 5: finished product

Materials required:

Quick frozen dumplings: 450g

Eggs: 2

Carrot: 1 small piece

Chives: 2

Coriander: 1 handful

Scallion: half section

Dried shrimps: 1

Vinegar: right amount

Soy sauce: right amount

Sesame oil: a few drops

Vegetable oil: right amount

Note: 1. Carrots are left over from other dishes, which are added only if you don't want to waste; 2. In addition to the above condiments, white pepper can also be added.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan Tang Shui Jiao