Egg dumplings

1

The meat is left over from the other dishes, and I usually put salt, sugar, wine and wine on the table, and then I hit an egg purifier, mixing it in one direction to sticky, then water, and each one to sticky and then next. The amount of water depends on the taste you like, less water if you like strong, more water if you like soft。

2

Eggs are croaked into the bowl, they are scattered in one direction, and they are to be hit until the eggbeater is lifted from the egg fluid。

3

Light a little fire and the metal spoons burn on the fire. You can see that the fried spoon was not clean, and it burned out. Wash these marks and burn them。

4

Pour some oil and shake the fried spoon so it can be covered and then it can fall down. I use oil that's been blown up, so it's a little impurity. It's better to use oil that's not impurity, which can stick to a spoon。

5

A porcelain spoon pours a shallow spoon of egg fluid into the spoon, slowly turns the spoon, spreads a rounded egg skin, and finally the egg fluid returns to the bottom of the spoon。

6

Put some meat in the center of the egg。

7

The little fire goes up to the edge of the egg skin, and with a silicone razor to the finger, the skin on one side is rolled over to the pelt and aligned with the pelt on the other side, and it's all right if it's covered and roughly aligned。

8

The little fire goes up to the edge of the egg skin, and with a silicone razor to the finger, the skin on one side is rolled over to the pelt and aligned with the pelt on the other side, and it's all right if it's covered and roughly aligned。

9

When the edge of the egg skin is slightly yellow in the end, the other side is made yellow with a silicone razor。

10

Look, this is the best egg dumpling ever! Two eggs made 12 egg dumplings, not a big one, and I'm a little small. When the egg dumplings are ready, they have to be cooked. I'm steamed, cold-watered, 10 minutes later。

First the spoon chooses the metal. It's the fried spoon, not the china spoon. Second, the metal spoon has to burn first, then the oil, so that the egg skin doesn't stick to the spoon. Scrambles must be clean, if they don't stick their egg skin or meat or something. The egg fluids are then smoothed and less powerful than chopsticks. It's not too much. It's too thick to roll over. It's too much meat to cover. Last thing you need is a silica razor, and it's easy to flip the skin and flip the dumplings. In the end, if the egg skin is accidentally ripped out, it's all right。