Pork and egg dumplings
By VicentaLakin
It's good to have a little bit of tungsten and some pork dumplings left。
Recipe Recommendations
- minced pork 110
- eggs 3 pieces
- Big winter mushroom 2 flowers
- carboline 1/2 tablespoon
- refined salt 1/4 teaspoon
- pepper 1/4 teaspoon
- white sugar 1/6 teaspoon
- sesame oil 1/2 tablespoon
- cornflour 1/2 tablespoon
- qingshui 1 cup
- salty and fresh
- fried
- an hour
- senior
Steps for Pork and egg dumplings
1
(b) To level the eggs evenly with forks
2
(c) Combination of mushrooms with meat
3
And cast one of you in the fire, and pour into the egg fluid, and lay the bottom on the ground, and make it half condensed
4
(a) Placing the material on the side of the egg skin, which can be filled with a little bit, because it will be steamed and will not worry that it will not be cooked
5
(a) The empty side is turned into a semi-circle with a small press on the edge of the side
6
It's just that it's basically a stylist, and then it's flipping on the other side
7
(b) The two sides will be burned to the yellow side and placed in the disc for about eight minutes, so that the pan can be made
8
Pour the juice in the pot and roll it on the egg dumplings. Come on, Enjoy!Pork and egg dumplings Make Tips
One, because the platinum is pork and must be cooked, so it's safe to eat it in case of a lifetime, so it's safe to steam it, but if it is fish or shrimp, or if it's finished, it doesn't have to steam, it's more eggy; two, the platinum is glass juice, it's not raw, it's only salt and other non-coloured sauce, of course, and you need to have your cleavage colours; and three, the spoons, spoons and cups used in any food such as cooking, baking, etc., are used by pens, using international standard utensils, not the spoons and cups that we normally use in our homes or restaurants to make and drink and produce food。