Cream egg dumplings
By VicentaLakin
Favorite dumplings, one word
Recipe Recommendations
- flour 500 grams
- leek 400 grams
- eggs of 4
- water 250ml
- corn oil 50ML
- scallion 10 grams
- spiced powder 1 gram
- salt 4 grams
- chicken essence 1 gram
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Cream egg dumplings
1
500 grams of flour is placed into the bowl with 250 ml of water, covered in a lasagna, with a protective film and 20m still at room temperature。
2
Scrambling. Scattered
3
It's like a bowl
4
Eggs in the bowl, evenly mixed, frying pots with corn oil, fried eggs to yellow
5
Scratch eggs, put them in herbs, onion oil, chalk, salt, chicken, mix, and then shut the fire
6
get out of the bowl and cut the eggs with a wash kitchen scissors. the dumplings are ready to go。
7
Take out part of the noodles, rub them for about two minutes, rub them up, pull them up into two centimetres, and put some patches on them
8
The crutches are full of dumplings, and they can be pressured out with molds
9
Put it in the proper amount of dumplings
10
Squeeze in the middle
11
Then we start at the bottom of both ends and we'll crush the edge of the dumpling
12
When you're done with one bag, you're going to make a boiler with half a pot of water, you're going to boil, you're going to roll down, you're going to flip with chopsticks so you don't get attached, you're going to get all the dumplings to the surface
13
The plate, the soy sauce, the sauce, and the garlic
14
Isn't it beautiful