Yuen Po's egg dumpling

OLD-FASHIONED NORTHEASTERS HAVE TO EAT DUMPLINGS IN THE NEW YEAR, NO FOOD, NO DUMPLINGS IN THE NEW YEAR. BUT DUMPLINGS ARE NOT MADE OF FLOUR. IT'S A NEW WAY OF EATING, AND IT'S GOOD AND GOOD, AND IT'S GOOD TO HAVE A LITTLE CULINARY. AND LOOK AT THE GOLDEN DUMPLINGS AND THE LUMINOUS FACES, AND BE AS BEAUTIFUL AS BEAUTIES. IT'S TOO MUCH FOR AN ANNUAL DINNER. THE DUMPLINGS HAVE 10 FOR MY BABY. THE WHOLE FAMILY HAS TO MAKE A FEW POTS TO EAT. IT SMELLS SO GOOD THAT IT TASTES DOZENS OF TIMES BETTER THAN A DUMPLING. YOU DON'T HAVE TO FACE THE TROUBLE. IT'S GOOD. IT'S SOFT SKIN. IT'S TOO MUCH MEAT。

Recipe Recommendations

eggs of 4
vegetable oil appropriate amount
salt appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
meat appropriate amount

other
other
ten minutes
simple

Steps for Yuen Po's egg dumpling

Get ready to make egg dumplings。

The whole egg needs to be dispersed with appropriate quantities of water, and be careful not to add too much water, which affects its condensation。

Onions need to be shredded and mixed with meat, like dumplings, and put into the ingredients mentioned。

It is easier to operate by opening the pot first with low temperature heating, not too high temperature, and slower condensation of low temperature eggs. Put a spoon of eggs in the mold. Liquid

Quick on egg fluid, put in a proper amount of meat, keep it cool. If the egg condensate quickly, turn off the temperature。

Synthesize dumplings with chopsticks or twigs, press the edges to bind together, and dumplings are done。

Or are the two sides of the dumplings covered with a little fire, and the meat is ripe. A few simple steps will do。

This dumpling will only take three steps to make it taste good。