Cream egg dumplings
By VicentaLakin
It's winter, it's winter, it's winter, it's winter, it's cold, it's cold, it's cold, it's cold. Following every air-conservation practice, food is prepared early and food is adapted. Eating what is necessary for each holiday is not only respect for it, but also love for life. To ask our favorite dumplings, it must be the most common egg-plant. Cream with eggs, with shrimp skins to add to the taste, and the casseroles are very nice. It's delicious, but it's particularly easy to come out of water and change color, and a lot of soup will come out in a few minutes, and it'll turn into a bad taste. I'm here today to teach you how to fix eggs and eggs so you don't have soup? This problem can be avoided as much as possible with regard to these points: Be careful with herbs when they are washed, and when they are washed, you have to keep herbs under control, and when you put them together, you can lock them up and make them less watery. Finally, the salin is put on before the wrapping and the water is avoided. So let's see what we're doing here
Recipe Recommendations
- flour 400g
- leek 350g
- eggs of 3
- shrimp skin 40g
- peanut oil 15ML
- oyster sauce 10g
- sesame oil 10ml
- salt 2g
- drinking water 170ml
- egg white 30g
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Cream egg dumplings
1
first of all, we have to be ready to make all the foods that we need: 400g flour, 350g pickles, 3 eggs, 40g shrimp skin. first, the beaks are cleaned and the roots of the soil are removed, and then washed in the water, and then the flour is dried up and provided for; then the flour is poured into the bowl, then an egg is emptied, evenly mixed and slowly added to the drinking water, with chopsticks mixed into the face, then the skins are sprouted with their hands and placed on the side of the face for about 30 minutes。
2
Put three eggs into the bowl, and then mix them with chopsticks into a full integration of the omelet, with a thin foam on the surface of the omelet; clean up the shrimp skins; and cut the dried crumbs into shreds as fine as possible。
3
burning in the bottom pan until the palm is hot, pouring into peanut oil 15 ml, pouring egg fluid into the pan when it is hot, and shaking the bottom pan to allow the egg fluid to expand rapidly and condensate. shrimp skins that were washed before they were spilled, with chopsticks, quickly disassembled the eggs, the more they were torn. because the eggs are not only softer, they don't have to be cut。
4
put the dried eggs and shrimp skins in the cuisine basin and add the cut crumbs. influencing 10 g of perfume and 10 ml of neptunium oil, evenly mixed in one direction with a clockwise chopstick, allowing for a taste of salt, which is then added to the population's taste before the last bag of dumplings. an appropriate amount of flour was sprayed on the board, and the fined face was evenly ventilated。
5
It removes the fine pasta and puts it on the board, rubbing it with flour and slashing it with a knife into a large agent of equal size. It then takes one of the growth strips, cuts the knife into a small, even-sized agent, and uses a small scepter to draw the small agent into a thin mid-lined dumpling skin。
6
Now you can put salt on it, and lastly salt is to avoid early salting that picks up the sauce. Take a dumpling skin and put it in the palm of your hand, keep it in order, it's too big to wrap, it's ugly and not full。
7
The dumplings were folded together, and then the dumplings began to wrap, starting from the position below the right side, with the right finger squeezing from the outside and the left finger pushing on the inside, depending on how many twigs could be drawn. All right to the left, one dumpling wrapped. Then wrap all the dumplings in turn。
8
The pot is burned with a proper amount of potable water and the water boils down to dumplings. When the fire opens and cold water continues to boil, all the dumplings are cooked in the water, and the pans are ready to go out。Cream egg dumplings Make Tips
One, I've heard a lot of friends complaining and sticky pots, and I'd like you to try the rice. It's really good. It's not sticky. It's easy to put a lid on the rice table. It's hard to cook dumplings when they're made with egg dumplings. 2. Roots enter some soil when cutting beryllium, and it is not easy to clean them up, and then cut them off with a knife and then wash them. If you have to control the water after washing it, if you are concerned that it's coming out of the water, you can not put salt on it, and you can put salt in it when you're ready to pack it. Three, fried eggs and shrimp skins are to cool off before they can mix the dumplings with the crumbs. Otherwise, eggs and shrimp skins are too hot to turn on the crumbs, and the smell is easier. Four, cauliflowers and shrimp skins are very fresh in their own tastes, so they don't need any more extra sauce, but only salt and perfume. They can be added to their own preferences, and they can also have a bit of fans, black wood, carrots and shrimps, which taste better。