Cream egg dumplings
By VicentaLakin
The practice in the northeast, which almost always eats dumplings during the holidays, especially in the middle of New Year's Eve and at the beginning of the year, is marked by the fact that the dumplings are like Yuanbao, who comes up at the end of a basin, and symbolizing “the New Year's fortune, when he comes in”. My family eats this dumpling on New Year's Eve and the beginning of the year。
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Steps for Cream egg dumplings
1
In advance, high-strength or dumpling powders are added to the proper amount of water to smooth-skinned noodles and covered with skin-covered shampoo。
2
Preparation of dumplings: pickles remove impurities, immerse in light salt water for more than 10 minutes, then wash them over and over again, and then cut them apart, and then put some peanut oil on the water, and the peanut oil platters are delicious, and no peanut oil can use salad。
3
Take a bigger container, fill the eggs, make a little wine and mix it evenly. The boiler will be filled with more than enough oil, so there's no need to refuel. The oil is poured into the egg fluid, which is quickly mixed with chopsticks, the better as it can be broken, then it is taken out to dry, and all the food is added to the basin, salt, mushroom powder, and ablution。
4
Pumping dumplings, swirling pasta, squirting it into a flat, swirling pasta, puffing it up, squeezing it with two hands, the simplest way, everybody knows it. You can wrap it up, just squeeze it tight。
5
Cooking dumplings: The pots are filled with water of the right amount, the water is packed with dumplings, the cold water is boiled, the cold water is boiled, the fire is boiled for the third time, and the dumplings are cooked properly。
6
Out of the pan. It's a fragrance egg dumpling. The whole family likes to eat it. It's not enough。