The taste of the egg dumplings stayed in their early years, when they didn't like meat, but they were still in love. And it feels so good when you're little. With growing up, material life is extremely rich and there are various requirements for good food. But sometimes I miss the taste of raw. This guy thinks it's simple, he's seen it, he always thinks it's simple. But it was only when I did it that I realized that it was not only physical work but also skilled work. It's home-named, steamed egg dumplings, three soups of egg dumplings. When you're a kid, you can only see it for the New Year, and it's one of the indispensable festival dishes. As a child, egg dumplings are made of pure handwork, a pair of chopsticks, a small iron pot or a spoon, and a piece of pork fat, which is a tool for making egg dumplings. And then it turns out that pure handmade foods are really expensive and that they never taste well. Now there's a flat pan, there's all kinds of little molds, and there's a special egg dumpling pot. The food is not too demanding for the pot. It's the simplest taste, the simplest taste. The required material, egg dumplings, is a meal made of pig meat, wrapped in egg skin. Tastes good, nutritious, for all ages. Eggs are odourful, flat, and have the effect of providing peace of mind, reblooding and sourning. The key to making egg dumplings is egg skin, which is very difficult to sow, which is time-consuming and requires patience and skill。
