♪ Egg-dry-dry-bucket dumplings ♪
By VicentaLakin
Recipe Recommendations
- dumpling skin 500 grams
- fragrant dried 155 grams
- Chinese cabbage 180 grams
- eggs 2 only
- salt 1 and a half teaspoon
- soy sauce appropriate amount
- oyster sauce appropriate amount
- shisanxiang appropriate amount
Steps for ♪ Egg-dry-dry-bucket dumplings ♪
1
Food products: dumpling skins, fragrances, cabbage (cleaned), eggs (filled in bowls)
2
Put the cabbage on the board。
3
Put it in the tub with a small spoon and half salt。
4
Snap, pick 30 minutes。
5
Put eggs into egg fluid。
6
The boiler is oily and hot, and the egg drops down with chopsticks。
7
Put the fragrance on the board。
8
The pickled cabbage is then drained and shredded dry into the plate。
9
Combining cool eggs。
10
Then a proper amount of raw smoke。
11
Add appropriate amounts of pelican oil。
12
I'll give you a proper 13th。
13
Twisted to the ground。
14
Then take the dumplings and put them in the corks。
15
Pack it up。