Cream egg dumplings
By VicentaLakin
Winter to dumplings, ancient custom. The most important thing about dumplings is the pies and dumplings, which are salty and beautiful, and the dumplings require a stretching and a non-sticking pot, and the dumplings that are cooked are good, and the bites are first the bands of the dumplings, then the insides of the beautiful ones, which, as they say, eat the soup and drink the dumpling soup. Yo, that's good. This time, the dumpling skin was made of a special wheat pellets, special gravy。
Recipe Recommendations
- leek 360 grams
- eggs of 2
- black fungus 10 flowers
- Wheat core flour for Arowana dumplings 300 grams
- soy sauce 8 grams
- soy sauce 4 grams
- salt 3 grams
- Arowana peanut oil 8 grams
- sesame oil 2 grams
- pepper powder 1 gram
- qingshui appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Cream egg dumplings
1
Raw materials: Wheat-chip powder, groundnut oil, eggs, pickles and black molluscs, special use of dragonfish dumplings。
2
Scrubbing herbs clean and shredding, adding to the goldfish peanut oil, so that the oil is wrapped in herbs, can prevent herbs from coming out。
3
Blackwood ears are cut, eggs are cooked and some spares are cut。
4
Powdered dragonfish with fresh water and made it hard, and woke up for 20 minutes。
5
After waking up, the face will soon be smooth and even。
6
Scratch the noodle strips, cut the small noodle。
7
It's a dumpling。
8
A mixture of herbs, eggs, black wood ears is added to the raw, old, pepper powder, salt, oil, i.e., egg pie。
9
Take a noodle and put a proper amount of herring egg in。
10
The mouths of the tigers of both hands are squealed, so that they may be a large, round dumpling。
11
Pack up all the dumplings so you can boil them in a boiler。
12
Here comes the fresh, delicious egg dumplings。
13
Come and have a taste。Cream egg dumplings Make Tips
In winter, when eating dumplings, the old custom, I use a golden lobster dumpling special for wheat crumbs, the pasta is good, and no salt is needed for flour, and it's smooth if it's a proper waking face and a little salt is added to it. The dumplings will be even more beautiful when they're plattered with dragonfish peanut oil。