Broccoli egg dumplings
By TeaganCassin
Ingredients: chicken essence,salt,broccoli,pork,sesame oil,pepper
Recipe Recommendations
- pork appropriate amount
- broccoli appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Broccoli egg dumplings
1
Knock the eggs into a bowl and beat them into egg liquid. Add minced ginger, minced green onion, salt, chicken essence, and a little water to the pork filling (I added some sesame oil myself and thought it would taste better this way), mix well, and marinate for 5 minutes.
2
Take the usual large spoon, evenly brush a layer of oil on the inner wall of the spoon, place the spoon on low heat and bake until hot, inject 1 tablespoon of egg liquid, and rotate the spoon to form a thin layer of egg skin.
3
Remove the spoon from the heat, add the meat filling, use chopsticks to clamp one egg skin, gently pull it over to overlap with the other egg skin, use chopsticks to gently tap it a few times until the egg skins are bonded together, turn over and fry.
4
Place the prepared egg dumplings in a steamer and steam for 10 minutes.
5
Blanch the broccoli in water and add a little salad oil when taking out (this is for the color to look good).
6
Set the plate up, add a little vegetable oil to the pan and stir-fry, add the umami soy sauce and clear soup, thicken the pan with chicken essence and pepper, pour it on the set plate.