Egg dumplings
By VicentaLakin
Egg dumplings, egg wraps, which are both nutritious and delicious, and family members like to eat, so they must be done in the course of the year, do the best they can, and have some experience over the years: one, with eggs made to make eggs yellower and colorier; two, with a little more sodium in the meat pie, eat them softer; three, with a spoon heated and then oiled (fat), with an egg scavenger, with a spoon better off than a fire, so that the egg fluid is smoothed; and four, when the egg skin is consolidated, it can be covered with chops, not for long。
Recipe Recommendations
- Earth eggs of 6
- meat emulsion 250 grams
- onion appropriate amount
- Jiang appropriate amount
- seasoning powder appropriate amount
- water starch appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Egg dumplings
1
With onions of ginger, raw, salt, wine, powdered。
2
Half a bowl (approximately 3-4 spoons) of starch, mixed and mixed to allow the meat to be fully absorbed。
3
It's not like it's going to work
4
Eggs and a spoon of water starch。
5
Just a little bit more. Spread the protein, otherwise the egg dumplings can see the protein。
6
Prepare a piece of fatty, a gas stove with the smallest fire, and a spoon with a few laps of fat。
7
A spoonful of egg fluid, a little spin around, and here I'm making the first spoon, which is not particularly hot, and when it turns, it's on fire. If it's on the back, the spoon is hot, it's better to leave the gas stove when it turns, or the egg fluid starts bubbleing quickly。
8
The right amount of meat is set at two thirds。
9
When the edges of the eggs are condensed, the meat is covered with chopsticks。
10
Put a chopstick on the joint。
11
It'll be a little bit hotter, and it'll be a soup pot, and then it'll be in the fridge。
12
This is a comparative picture, with too hot a spoon and a bubble in the egg skin, and the next one, which is more subtle when it shakes。