Egg dumplings
By VicentaLakin
This breakfast is also home to my family, where dumplings can change so much, the same layer of fresh and smooth fried eggs, and the dumplings have a fragrance and taste, and with the softness of the eggs, they can't stop. Egg dumplings, full of energy breakfasts, demoxes and famisheds, and the kids have a good morning in class。
Recipe Recommendations
- high-gluten flour 200g
- leek 1 handful
- eggs of 4
- Flammulina velutipes 1 handful
- oil appropriate amount
- pepper appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Egg dumplings
1
High-strength powders are added to the proper amount of water and to the swarms of flour, which are covered with a protective film. Wheat flour is not strictly required, whole wheat flour is available, and my house just opened up with high tweed, so I chose high tweed。
2
The herbs are washed and the golden mushrooms are washed off their roots。
3
Take two eggs and mix them evenly, and add an appropriate amount of oil to the frying pan, so that you can add a little more oil, you can not refuel it, you can pour it into the egg fluid, you can mix it upside down, you can mix it as much as you can, you can dry it. Gold mushrooms wash water and pass cold water, clean water and cut it. The herring control is fragmented, wild herbs are not big and salting is not easy to make soup, so there is no need to mix all the food into the basin and add salt, pepper powder and privy。
4
It's evenly mixed, and the dumplings are mixed, and it smells so good。
5
A nice pasta, a bigger noodle, a skin, a big dumpling with an egg and a thin skin。
6
The pan is filled with a proper amount of oil, coded into a small fire of dumplings and fried to the bottom。
7
Add half a bowl of water and cover it up to dry it, the main purpose of which is to fertilize dumplings from the inside to the outside。
8
Open the lid, there's no moisture on the bottom, and the dumplings are fried。
9
Taking two eggs apart allows for a small amount of pure water, a softer taste, a little salt and a few crumbs, evenly mixed。
10
And slowly pour the egg fluid along the side of the pot, and gently turn the egg fluid in the pot so that the egg fluids cover every dumpling, which is almost thin。
11
The fire will boil slowly and shake the pan, and the whole body will move in the pan and then a little crumb will come out。
12
Out of the pan。Egg dumplings Make Tips
One, the dumplings are bigger, the skin is as thin as possible and the skin is so fat. The whole process of frying dumplings is small fire to prevent the pan from falling! The drop of egg fluid can fall down the edge and shake the pan so the egg fluid is covered in every dumpling, which is thick and thin。