Egg dumplings
By VicentaLakin
THERE'S A GOOD MEAL, IT'S EGG DUMPLINGS. IT'S USUALLY MORE DONE IN NEW YEAR'S, AND IT'S SOLD IN THE USUAL KITCHEN. I'VE DONE SOME THIS TIME TOO, MY DAUGHTER LOVES IT. WHEN MAKING EGG DUMPLINGS, YOU CAN USE A LARGE SPOON TO OPERATE ON A GAS STOVE. I CAN DO IT WITH AN OMELET. I USE A HEART-SHAPED OMELET. THE EDGE OF THE OMELET IS A LITTLE STICKY. THE PROCESS REQUIRES SMALL FIRE MAKING. PORK TAILS 100 GRAMS, EGGS 5, GINGER ONIONS, STARCH 8 GRAMS, CLEAN WATER 50 ML, 15 ML, SALT AND OIL FOR FOOD。
Recipe Recommendations
- minced pork 100 grams
- eggs of 5
- Jiang appropriate amount
- starch 8 grams
- qingshui 50ML
- soy sauce ml
- refined salt a little
- edible oil appropriate amount
- onion appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Egg dumplings
1
Get the pork。
2
The meat is added to the sauce: ginger onions, starch, 5 grams of starch, clean water, one egg clean, evenly mixed。
3
Four eggs and one egg yolk are added to the leftover starch, with a small amount of fresh water, which is fully balanced。
4
A little oil in the pot and a mold. The electric pottery is used in the middle of the luminous circle to light the fire. A spoon with a little egg fluid in the mold。
5
For a little condensation on the surface of the egg fluid. A little meat. Get rid of the mold. It's egg dumplings。
6
At this point, the egg dumplings are ripe enough for soup with other vegetables. When you remove an egg mold, you can scrape it gently on the edge with a fruit knife。Egg dumplings Make Tips
One can add an extra yolk to the egg fluid, which is better colored. Egg fluids can't be too much starch. It's too hard to fit. 2. Egg skin should not be too thick. It's the size of the egg skin. Too much doesn't fit. 3. Do not wait for the egg fluid surfaces to become too dry to bind to the edges. 4. A made egg dumpling can be cooled, made of soup or fertilized。