Egg dumplings
By VicentaLakin
Recipe Recommendations
- dumpling skin 50 sheets
- green vegetables 500G
- eggs one
- shrimp 200g
- pork 300g
- cooking wine 1 scoop
- pepper powder
- chicken essence 2 spoons
- salt 2 spoons
- white pepper
- sunflower oil 1 scoop
- green onion appropriate amount
- Jiang 3 tablets
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Egg dumplings
1
Made of dumplings: crumbs with salt, dried water, pork chops, ginger slices, crumbs, shrimp with ginger powder, wine, half pepper powder, half pepper powder, 1.5 spoons of salt, 1.5 spoons of chickens evenly mixed! Take a dumpling skin, put a proper amount of pie in the middle, fold it, squeeze it out and make it a dumpling
2
The dumplings were then made, the steam pans were boiled open, covered with wet steam cages, the dumplings were put in, and the fire was evaporated for 15 minutes to full maturity
3
It's got 0.5 spoons of oil in the pan, 50% heat in the spa, slow-fried little fire, and a bowl of empty eggs, and 0.5 spoons of salt and 0.5 chickens to melt into eggs. Liquid
4
When the dumplings are boiled to the bottom, they fall into half of the egg fluid (the pan is small and all of the eggs are pouring into the egg skin too thick), with onions, a little white pepper powder, a little pepper powder, and a little pepper powder, so that the egg skin is cookedEgg dumplings Make Tips
1. The dumpling portion above is quite large; you can put the unsteamed dumplings in the freezer to store them. When you want to eat, just take them out and boil them.
2. The frying pan is small; if I pour the whole egg in, the egg sheet will be too thick, which affects the texture, so I fried it in two batches!