Egg dumplings
By VicentaLakin
The egg dumplings were made a few years ago and, because they were busy, they were not ready for distribution until now. It was also purchased online last year. It was not easy to start using it, but it was a little too late to do two at the same time, and it was pretty quick to make it。
Recipe Recommendations
- pork stuffing 300g
- eggs of 6
- oil appropriate amount
- salt 5g
- green onion 5g
- ginger 15g
- soy sauce 3g
- corn starch 20g
- coated with pepper appropriate amount
- chicken essence a little
- qingshui 65g
- salty and fresh
- fried
- an hour
- ordinary
Steps for Egg dumplings
1
placing salt, ginger paste, onions, raw smoke, white pepper powder, chicken sperm and corn starch 10g, evenly mixed in one direction
2
we'll mix 50 g of clean water in one direction
3
I'll mix the meat up
4
10g corn starch mixed with 15g clean water, poured into eggs and put in about 1g of salt
5
Spread the eggs with an egg-beater or chopstick
6
When the eggs are scattered, the spare
7
I'm using egg dumplings. I'll burn them with a small fire, and I'll put a little edible oil on them
8
The mold is pouring into the egg fluid in a circular form and then into the meat
9
Swallow the egg skin and wrap the meat and press the edge
10
The good egg dumplings are not ripe, they can be kept in the freezer, and when they are to be eaten they must be cooked again