Fresh egg dumplings
By VicentaLakin
The key to making egg dumplings is egg skin
Recipe Recommendations
- pork front leg meat 300g
- eggs of 5
- ginger appropriate amount
- salt 1.5 spoon
- corn oil 1 scoop
- chicken essence 1 spoon
- cooking wine 2 tablespoons
- salty and fresh
- fried
- an hour
- ordinary
Steps for Fresh egg dumplings
1
The pig's leg is washed and the meat is cut with ginger, wine, a spoon of salt and 0.5 spoon of chicken in one direction. Meat. Paper
2
Prepare the big bowl, knock on five eggs with 0.5 spoons of salt and 0.5 spoons of chicken. Liquid
3
Prepare a thicker spoon with the smallest fire burning water, pouring a small amount of corn oil into the whole spoon, pouring a small spoon of egg fluid into the spoon, turning the spoons, so the egg fluids are all covered in the inside of the spoon
4
When the pelt is in shape, with a proper amount of meat in the middle, the edge of the pelt will rise slowly, with chopsticks to fold the pelvis, and a little bit of egg fluid to cover itFresh egg dumplings Make Tips
1. The spoon used to spread the egg wrapper must be thick; otherwise, the wrapper will heat up too quickly and burn. 2. The egg mixture must be beaten thoroughly; otherwise, the thickness of the wrapper will be affected. 3. The finished egg dumplings are raw and cannot be eaten directly. They can be braised, cooked in soup, or steamed.