Carrot egg dumplings

CARROT AND EGG DUMPLINGS ARE MAINLY MADE OF MEAT, EGGS AND CARROTS, WHICH ARE NOT DIFFICULT TO MAKE, BUT ARE TIME-CONSUMING, REQUIRE PATIENCE AND SKILL, WITH DELICIOUS TASTES, RICH NUTRIENTS, FINE COLOURS THAT ARE WELL SUITED TO THE FESTIVITIES OF THE FESTIVALS, AND TO US, WHO LOVE AND GLOOM, WHOSE CROWN IS CALLED “GOLD”, WHICH HAS GONE UP SEVERAL TIMES. THE SWEETNESS OF EGG DUMPLINGS, NOT ONLY IN THE SKIN OF QQ, BUT ALSO IN THE PLATINUM, AND THE CHOICE OF THE FAT BOUQUETS OF FLOWERS TO ENSURE A TASTE OF PERFUME, ADDED CARROTS, HORSESHOES, MUSHROOMS, MUSSELS, GINGER, ETC., ADDS A LITTLE BIT OF FRAGRANCE AND SWEETNESS, A LITTLE BIT OF FAT AND GREASY, EACH OF WHICH IS SATISFIED, SO HOW CAN YOU NOT LOVE

Recipe Recommendations

minced pork 400 grams
eggs of 6
duck eggs of 2
carrots of 4
horseshoe of 5
fungus 3 flowers
mushrooms 3 flowers
onion 3 pieces
Jiang 1 small piece
cooking wine 1 teaspoon
oyster sauce 1 teaspoon
soy sauce Half a teaspoon
shisanxiang Half a teaspoon
salt Half a teaspoon
white sugar 1/3 teaspoon
cornflour 2 tsp
edible oil 3 tsp

salty and fresh
steamed
an hour
ordinary

Steps for Carrot egg dumplings

Skin, wood, mushroom bubble hair, carrots, horse hoof, wood, mushroom, onions, ginger wash, shredding, mixing, salt pickled for 10 minutes, and with meat, eggs, wine, platinum oil, raw smoke, 13 fragrances, salt, sugar, raw powder, edible oil in one direction。

Five eggs and two duck eggs were thrown into the bowl with a little wine, oil, scattered, spare。

The boiler heats up a little oil, puts it in a spoonful of egg fluid, and turns the pot so that the egg fluid is prepared, with a small fire going through it, so that the egg fluid can be consolidated。

Put in a proper amount of meat。

For the folding form of dumplings, a small pressure of chopsticks is applied。

The well-prepared egg dumplings will be placed in the steam pan, cold water in the pan, and the fire will be evaporated in 10 minutes。

Take it out, palettes (which I have taken only a portion of the egg dumplings for the table), and water it down on the surface of the egg dumplings with the juice that leaks in the steaming egg dumplings。