Egg crystal dumplings
By VicentaLakin
A dumpling that looks tall and hungry, so simple. Of particular note here is that for dumpling skin to be transparent, it must be made of potato starch. Remember to use open water in the recipe to go to the face so that the face is not scattered。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Egg crystal dumplings
1
Tomatoes are boiled with open water, and skin-cutting is available。
2
Eggs scattered, evenly mixed。
3
The egg fluid was poured into the hot pot, and the fire fell to the ground。
4
Crushed eggs into tomatoes。
5
Then join the shredded onions。
6
Add a little salt, mix。
7
Then we'll make the noodles, open the water and add potato starch, and make the noodles。
8
Slipped to a smooth, non-particle form and awakened for 20 minutes。
9
An average cut to a small fraction。
10
Take a little noodle and make it thin with a cane。
11
Print size with mold。
12
Put it in a spoon。
13
Tighten the tail and fold it up one by one。
14
When it's all ready, put it in the disk and prepare the steam pan。15
The water's boiling, the fire's steaming for 10 minutes, that's all。