Egg dumplings
By VicentaLakin
The family likes dumplings, so today we're going to make some dumplings, and just a few days ago, we're not finished with the pickles, we're going in with eggs, we're going to make some pickles。
Recipe Recommendations
- leek appropriate amount
- eggs of 6
- dumpling skin a pound
- diced green onion appropriate amount
- fuel consumption appropriate amount
- salt appropriate amount
- oil appropriate amount
Steps for Egg dumplings
1
The bellies are washed clean, the surfaces dry, cut out, onion cutters and herbs loaded into the bowl
2
Six eggs in the bowl with chopsticks
3
A proper amount of oil and heat is poured into the pot, and the egg fluids are quickly smoothed and cooled into the fine beryllium, and the proper amount of oil, oil, and evenly mixed with the appropriate amount of salt。
4
Take a dumpling skin, wrap it in a proper calibrated pie, and fold it on both sides。
5
The pot is filled with water, burned, boiled with dumplings, poured into a small amount of water, boiled again
6
We'll just have to cook twice on topEgg dumplings Make Tips
1: A beryllium pie does not begin to pack the dumplings without salt, otherwise it is easy to kill the excess water that lasts without the dumplings and also affects the taste of the beaks. 2: Put some edible oil before salt, which locks up the cuisine and prevents the salt from killing the excess water, which is delicious。