Gold and egg dumplings

1

First of all, deal with the flower meat. Clean it up, put it in the freezer

2

When it's frozen to the bone, take out the husks, slice them and cut them. I cut myself apart

3

Scraped meat beams into large basins, with other material ready

4

And the crumbs of the crumbs

5

Join the egg purifiers one by one, so that they are fully mixed with the meat moist

6

Add wine and mix it evenly

7

(b) A small number of times the water has been added to the water and has been strung up

8

Add salt and continue to mix evenly

9

(b) Continue to stir up fast in one direction until the meat is pumped up

10

It's a time when chopsticks are used to stir up the meat, and it's a time of love

11

(a) The horse hoof is washed clean and sliced into small particles

12

The horse's hoof shall be added to the meat, and it shall be ploughed

13

And finally, we're going to add a shredded onion, and we're going to mix it

14

(b) Covering the film with a spare

15

And then we start making egg skins. I've got three full eggs plus two left over

16

starch + water + salt, evenly mixed

17

Disperse the egg fluid, and mix it

18

The starch mixture is poured into the egg fluid, evenly mixed, and the egg skin fluid is prepared

19

Take a look at the egg fluid at this point, which can flow like a line

20

(a) Take a stainless steel spoon and burn it on the stove, until a drop of water hits it, and then rub a thin layer of oil, and then take an appropriate amount of egg fluid (the amount of an egg skin is approximately 7 cents of the spoon that normally drinks soup)

21

Pour it into the spoon, then move it quickly so that the egg fluid is evenly distributed in the spoon, and then pour out the extra egg fluid

22

(a) Put a proper amount of meat in the middle

23

And the stings of the side of the skin shall be lifted gently, and covered with it

24

(b) Press the stitches of the pressured egg skin with a small spoon so that it is solid

25

And then they turn the egg dumplings over and heat them up for a few seconds, and they fall on the plate

26

In turn, complete egg fluids are produced. If there's an impurity in the spoon, wipe the spoon first. In addition, there is no need to be oiled in the back except for the first time。

1. A meat pap is selected with three-and-seven-skinned bouquets, so that the dumplings can be fertilized; 2. horseshoes can be replaced with mountain medicine, mushrooms, carrots, etc., so that they can be adjusted as they please; 3. meat paps can be filled with fresh water many times more and can make the dumplings feel more tenderer; 4. dumplings do not need to be filled with too many tastings, which eat the fragrance of meat and eggs; 5. egg corsets can be used with a small amount of starch solution, which can make the skins made thinner, and can also be difficult to crack and operate more easily. 6. If there is no small spoon, you can fry the egg skin and then wrap it, but be careful that the dumplings are not too big; 7. Because the skin is thin, if it is not sticky, you can put a little egg fluid on the back of the spoon when you have a small spoon to press the ball skin; 8. The technique of making the egg dumplings is not very good and requires care and patience. I think it's only a few of them that we can master. 9. A well-established egg dumpling can be kept under direct seal. Or it can be fertilized and sealed。