Egg casserole dumplings
By VicentaLakin
The eggs and pickles are the most common food on the table. As the saying goes, dumplings are good, but they're not good for the holidays, and seemingly flat water dumplings are an essential part of every table and a first choice for guests. The egg-cooked dumplings will do it. It's true: small water dumplings are big, and they're so detailed。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Egg casserole dumplings
1
Three men and four eggs are enough。
2
A little white wine, evenly mixed。
3
Hot boiler, 40 grams of onion oil. Shake the pot so that the oil is immersed in the bottom。
4
Fall into egg fluid, medium fire, quick stir, don't let the eggs break and break。
5
Scramble the eggs with a fried spoon as much as possible and completely cool them off。
6
The cauliflowers are dry, cut, mixed with 10 grams of onion oil, mixed with cooled eggs. Put salt and smelt in front of the dumpling。
7
Well said, soft-faced dumplings. The face of the dumplings can't be too hard, they can't wake up, and the well-designed agent must be covered with wet towels to prevent the dry cracking。
8
The skin must be thick and thin in the middle, so that the dumplings can be packed to ensure that the skin is thin and thin。
9
Soft and smooth dumplings。
10
The finished product。Egg casserole dumplings Make Tips
Keep your face soft. 2. The shells will be cut, mixed with onions, and salt will last. 3 The sauce only needs oil, salt, odor. Four. I didn't order three times when I said I wanted to cook dumplings. The amount of water should be large, and when the dumplings are down, the bottom of the pan should be softly boiled, and when the dumplings float, they can come out of the pot with light and flexibility, and the skins will grow sticky over time。