Cream egg dumplings
By VicentaLakin
Kids want dumplings. They've got pickles at home. They've got food packs and dumplings
Recipe Recommendations
- flour appropriate amount
- eggs appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- Daliaofen appropriate amount
- leek appropriate amount
- vermicelli appropriate amount
- brown sugar appropriate amount
- sesame oil appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Cream egg dumplings
1
First, we have to wash the herbs and put them in the crumbs, which could be more if they don't dry。
2
Make sure the cotton is made good, with a proper amount of flour in the basin, with a proper amount of water pouring into the flour into the face, slowly turning the face into a smooth face, and a little bit hard in the summer. And then put on the film and wake it up for half an hour。
3
It's not too much because it's going to swell, because it's going to be a lot more, and it's going to crush and mix into dumplings, because it's going to make soup, and if you don't, it's going to be hard。
4
Scrambled eggs are broken, the oil burns the well-stamped eggs into the pot, while they mix them with chopsticks, so that the fried eggs are broken, they don't have to be cut off。
5
Scratch the linen, don't cut it too big, pour it into the fried eggs with the shredded crumbs, put some oil in the pie before it's salted, so that it doesn't produce any soup, and then put it in the right amount of salt, red sugar, chicken, big powder, all the spices。
6
Wake up and smooth the face and split it into a few agents of the right size。
7
The split agent is then swung into an even long strip, cut into a flat little agent, and then swung into a dumpling skin。
8
Last one I packed, these were my bags, and then Dad came, and the rest was his old man。