Steamed egg dumplings with chopped pepper
By GeneSteuber
Ingredients: green pepper,eggs,onion,Jiang,garlic,meat emulsion
Recipe Recommendations
- eggs of 6
- meat emulsion 3 two
- green pepper one
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed egg dumplings with chopped pepper
1
1. Cut the shallots into white onions, slice the ginger and place them in a bowl, add water to soak the shallots and ginger juice for later use.2
2. Put the chopped green onion and chopped ginger into fine pieces, then put it in a container with salt and a little green onion and ginger juice and stir well, then add appropriate amount of egg white and stir, and finally add starch and mix well for use.3
3. Remove seeds and cut red pickled peppers or chopped peppers and cut into 0.5cm slices, cut green peppers into 0.5cm slices, cut shallot into chopped green onions, and cut garlic into minced garlic for later use.4
Beat an egg, take the rest of the egg yolk, put it into a container, add salt, and add wet cornflour and beat well (when omelette, make the egg skin crisp and sticky).5
5. Heat the oil in a pan and heat it by 30% to make the egg skin. The size of the egg skin should be modified with a round mold.6
6. The egg wrapper of the egg dumplings has the smooth surface on the outside and the bottom surface on the inside. The stuffed egg wrapper can be touched with egg white to make it stick. Put it on a steamer and steam for 10 minutes, and remove it from the cage and plate.7
7. Lubricate the pan with oil and heat until it is 30% to 40% hot, add chopped green onion, minced garlic, red pickled pepper and green pepper, stir-fry a little MSG until fragrant, and then take out of the pan. Put a little on each egg dumpling.8
8. Finally, use chopped green onion and minced garlic on top of each egg dumpling again, and pour 70% to 80% hot oil on top of each egg dumpling.