The difference between midnight and soup

it's two different things.

this can be said to be due to the different sources of north and south.

beijing night is made on a pap basis.

the machine operates at midnight as follows: first of all, it mixs the material, and then spreads it into a large wafer, then cools it and cuts it into a cube smaller than a ping-pong ball.

and then they put the piece into a machine like a big sifter, and they fell on the platinum powder, and the machine was "sifted." as the material becomes a spherical form in each other ' s impact, the pyrotechnic surface is also covered by the pyre.

the made rice layer is thin and dry, and only when boiled, it absorbs the water.

it's quite different in the south.

it's kind of like a dumpling.

powdered rice with water and swarms (like when making dumplings) and placed it in a few hours to make it “awaken”.

then you mix the materials in the big bowl (not cut into small pieces like an overnight).

that's one of the differences between the soup packs, which contain more water than at night.

it's also like a dumpling, but without a cane.

the moist rice powder is extremely sticky and has to squeeze a small moist face with its hand and squeeze it into a circular shape.

picking a pile of chopsticks (or a piece of mackerel) and putting it on a piece of rice, and turning it around with your hands into soup.

a well-doed soup troupe with a smooth surface and some with a pointer, like a peach.

it's already full of water, sticky, not easy to keep, and it's better to eat now.

now there's a fast-frozen process, and the soup dumplings are in the store.

there are many genres in the southern soup troupe, and now the most famous is ningbo's black souffle troupe.

the soufflé is a mixture of pig oil and black sesame powder, and it is not pure oil, which is used as “board oil” from the original piece of the pig's stomach.

the membrane outside of the oil is torn off and squeezed with hand-pumping, poaching and a little bit of black sesame powder.

it's absolutely bad from a modern health point of view.

it tastes good: it's soft and it's worth a try.

the softer the soup, the better it is, the better it is.

you have to choose a very sticky species.

there is also a statement in the process that “water grinding powder” should be used.

that is to say, when the plume is bubbled with water, it is grinded together with rice in the water belt (like soybean), and it is better to grind it with stone.

the grounded powder is dried up in a gauze bag and can be frozen for three or four days (in which time it is acidic).

it is, however, difficult to industrialize a good soup troupe, which is a different feature from the overnight。