Wild pickle egg dumplings
By VicentaLakin
The most delicious eggs of herring also promote digestion, especially for hot summers. But today's beetles are a little bit more special, not the bellies that are sold in the market, but the bellies that grow in the mountains, and when they go to pick up the saloons, they suddenly find the ground full of bellies, and they come back with a bundle of roots cut down, planted in the flower pots, and the rest of them are washed clean, and used to pack dumplings are so delicious, softer than the bellies that are bought in the market, fresh and fresh, fresh, fresh and fresh, fresh and edible。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Wild pickle egg dumplings
1
High-strength powder is added to a proper amount of water and to a swarm of flour, so as to cover it with a moisten。
2
It's the pickles from the wild mountains, the fine green ones, some of which have grown buds, but they're still fresh, and I cut off the roots, removed the impurities and cleaned them up。
3
Cut it, it's much more dryer than the market can buy, and it's a little oily and locked。
4
Four eggs, take a bigger container, punch the eggs, and mix them evenly。
5
The boiler will be filled with more than enough oil, so there's no need to refuel. The oil is poured into the egg fluid, which is quickly mixed with chopsticks, the more broken the better, and then taken out the spare。
6
Take the big pot, all the food into the bowl。
7
Add salt, mushroom powder, pepper powder, kerosene。
8
Pumping dumplings, tearing the dough into a flat little pasta, crumbs into cakes, folding on the pie, squeezing on both hands, the simplest way, everybody does。
9
Cooking dumplings: The pot is filled with water of appropriate quantity, the water is boiled into dumplings, the cold water is boiled, the cold water is boiled, the fire is boiled for the third time, and the dumplings are well cooked。
10
Out of the pan。