An egg dumpling
By VicentaLakin
The dumplings are particularly light, smelling both of eggs and of cornnuts, and the smell of saltless dry shrimp skin is greater than the smell. This is especially for skinny girls and the “three-high” population。
Recipe Recommendations
- Horned melon of 3
- raw eggs of 6
- dumpling flour 3 bowls
- Salt-free dried shrimp skin 2 tablespoons
- salt appropriate amount
- qingshui appropriate amount
- sesame oil 1 spoon
Steps for An egg dumpling
1
Flour with appropriate water and snow。
2
Scratch the surface of the face (scratch the face for hand, face, basin)。
3
Put on the shampoo and wake up.
4
Carpets are washed, cut out from the middle and shaved。
5
Use a threadboard to stick a pickle in。
6
Antananarivo added a proper amount of salt to kill the water in the cappuccino。
7
Fire, a little more oil in the pot than usual, for a half-heat, and into scattered eggs。
8
Make eggs into eggs, spare。
9
Put the good water-killing horns, dry as much as you can with your hands, in a big bowl。
10
Pour eggs, shrimp skins, perfumes into the cornbread bowl. Blend。
11
Dry flour on the panel. Take a part of the noodles and strip them。
12
Cut out a balanced facial agent. It's full of thin skin.
13
Take the proper amount of pie on the skin。
14
Squeeze the dumplings。
15
Let's start a fire. Put a proper amount of water in the pot and burn it。
16
Packed dumplings.
17
Before the dumplings were fully floated, the shovels were used from time to time to stir up the pots。
18
When the dumplings open the pot, the proper amount of water is added, since the dumplings are thinner, the horns are thinner and the eggs are ripe, so they do not have to add three times. Once water has been added, the dumplings swell and float, and you can make a pot。
19
The dumplings are extracted with a leaking spoon, which is used to keep the water clean。
20
EatAn egg dumpling Make Tips
1. Because of the easy availability of the amphibian, the dumpling is better served in the present, after which it is forbidden to cook for half a day. 2. Salt is in the corner of a melon and not when it is made of eggs。