Egg dumplings
By VicentaLakin
It's also done in the New Year. Egg dumplings are done year after year. The old people like it, the hot pots are fresh or the soup is fresh, they're kept in steamed refrigerators, they're ready to eat。
Recipe Recommendations
Steps for Egg dumplings
1
Bountiful onions, ginger, onions, salt, sugar, raw, old, platinum oil, and starch。
2
Smiling in one direction。
3
Eggs go into the bowl and a spoon of starch is scattered。
4
Smash the egg。
5
You have to make a big, deep spoon. My mother-in-law says it's bigger than my husband. Prepare a piece of fatty, burn the spoon on the gas stove, and wrap it around it。
6
A spoonful of egg fluid, with a spoon in his left hand slowly round the clock, so that the egg fluid is evenly covered in the lower half of the spoon。
7
On the one side where the egg drops into the pot, the shell has been hulled, but the surface is not fully condensed, and a proper amount of meat is taken at one third of the egg skin。
8
Slip the other side gently and bind it together, and press the side gently with the chopstick so that it is fully glued. If it doesn't stick, you can stick a little starch。
9
Then do all the egg dumplings。
10
Steam well stored。Egg dumplings Make Tips
1. It is best to choose an iron or aluminum ladle, preferably one with a deep bowl for easier preparation.
2. Do not use too much meat filling, otherwise the egg dumplings will easily break.
3. Perform these steps in one continuous motion; add the meat filling as soon as the egg mixture is swirled evenly. Do not wait for the egg skin to curl up, as it will be too dry to seal properly.
4. Do not use high heat; the lowest setting is sufficient.