Egg dumplings
By VicentaLakin
The taste of the egg dumplings stayed in their early years, when they didn't like meat, but they were still in love. And it feels so good when you're little. With growing up, material life is extremely rich and there are various requirements for good food. But sometimes I miss the taste of raw. This guy thinks it's simple, he's seen it, he always thinks it's simple. But it was only when I did it that I realized that it was not only physical work but also skilled work. It's home-named, steamed egg dumplings, three soups of egg dumplings. When you're a kid, you can only see it for the New Year, and it's one of the indispensable festival dishes. As a child, egg dumplings are made of pure handwork, a pair of chopsticks, a small iron pot or a spoon, and a piece of pork fat, which is a tool for making egg dumplings. And then it turns out that pure handmade foods are really expensive and that they never taste well. Now there's a flat pan, there's all kinds of little molds, and there's a special egg dumpling pot. The food is not too demanding for the pot. It's the simplest taste, the simplest taste. The required material, egg dumplings, is a meal made of pig meat, wrapped in egg skin. Tastes good, nutritious, for all ages. Eggs are odourful, flat, and have the effect of providing peace of mind, reblooding and sourning. The key to making egg dumplings is egg skin, which is very difficult to sow, which is time-consuming and requires patience and skill。
Recipe Recommendations
- eggs 500G
- pork 500G
- salt a little
- soy sauce a little
- yellow wine a little
- lemon juice few drops
- mustard 50g
- edible oil a little
- ginger a little
- minced garlic a little
Steps for Egg dumplings
1
First of all, get the material ready. Two of the most common food items were used. Eight eggs, clean up. Pork's a pound or so. I've already made it into meat when I bought it. So one step was omitted. Get ready to squeeze, fresh lemon, raw, yellow, salt, a small bowl of ginger, and then it'll fall into the flesh. Get a little garlic。2
Once the eggs are in the bowl, the chopsticks are used and it's best to add a little yellow wine. It'll make the eggskin better. It won't be very old. This looks like a little home cooking trick。3
Squeeze is cut into small particles, while lemonade is squeezed into the meat, adding ginger, garlic, gravy, raw and yellow wine, salt. It's better to mix it with chopsticks at this point, so the meat will be sore, and it'll be better to wrap it in an egg dumpling。4
At this point, when the preparatory work is complete, we can start making egg dumplings. Fire, flat-end no pot. Put a little edible oil in the pot, and then put a spoon in some egg fluid, so that the egg fluid can be condensed into a little egg skin, at which point the fire should be opened, and then quickly put into the meat, wrap the egg skin with chopsticks, and stick both sides with the uncondensed egg fluid. That's when a little egg dumpling is ready。5
The meat in the egg dumplings is not fully cooked, because it's to be processed in two degrees, so it'll be easy to get the egg dumplings. It'll be nicer for egg dumplings and better for secondary processing。6
I look like I've made a nice egg dumpling, and I've made a bowl of noodles quickly. And there's nothing to eat outside。7
Look at the pile of egg dumplings that's done. Then it's all set。8
These are my foods, which are almost a little bit more than 30 egg dumplings, because they're made by themselves, so they're bigger, and if they're done a little bit more, they might be more。Egg dumplings Make Tips
One, you have to light fire when you're having egg dumplings, so you don't get old. ii. Put the meat in fast and when the egg dumplings are not condensed, so that the egg dumplings can be formed using uncondensed egg fluid. Thirdly, egg dumplings should not be allowed to stay in the pot for too long, because the meat is not ripe. Stay too long, the egg skin will be too old to affect the taste. To make the whole egg dumpling beautiful, it is recommended to enter a small mould in a circular shape so that it will be beautiful and unchallenged and therefore not used. Five, egg dumplings need to be reprocessed, steamed, or put into soup is good practice. If you've done too much at one time, put it in the fridge and eat it as soon as possible。