Egg dumplings

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Preparation of all materials: (left-right) perfume - ginger powder - eggs - salt - beryllow - flour - (cool water)

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AND NOODLES: ADD A LITTLE SALT TO THE FLOUR, MIX IT AND ADD COLD WATER SEVERAL TIMES. IT'S PROBABLY EVEN. WAKE UP FOR 10 MINUTES AND LET THE NOODLES LOOSE。

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The herbs are washed clean and cut to shreds. The pickles are narrow, fine, fresh。

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Hot pots pour in slightly more oil than two eggs. Eggs pour into fast dispersing. When there's some egg fluid on the surface, it's off. The remaining egg fluids can be cooked at the remaining temperature of the pot to prevent the eggs from getting fried. Cool

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pumps: put the spices in front of the pack. add ginger powder a little. to prevent the feeling of uncomfort when eating herbs. if the beryllium is old and too hot, it can be replayed; egg & quot; evenly mixed。

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Salt one and a half. Increase or decrease based on actual situation。

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Put it in perfume, not just fragrance, and wrap it in herbs to prevent herbs from coming out。

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Let's go

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Put water in the dumpling pot, a little salt. Boil it with dumplings and then boil it with two or three colds. The salt tastes not only the dumplings, but the dumplings don't stick together

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Done! You can see the green and green pie with the last pickles

1. Figure 2: Adding a little salt when mixing dough can enhance the gluten of the flour and make the skin less likely to break when cooking.
2. Figure 3: Leek leaves are narrow, thin and tender. On the contrary, when leeks are old, they taste spicy and "heartburn", making them uncomfortable.
After washing the leeks, it is more efficient to disperse the air and water ~
3. Figure 4: Stir the eggs well and turn off the heat when the raw egg liquid is still left. Use the remaining heat of the pot to cook the eggs to prevent them from getting too old. Eggs should be stir-fried and shredded, and they will be more fragrant when mixed into the stuffing. Too large will affect the taste.
4. Figure 5: Add a little ginger powder, which will not affect the taste. If the leeks are a little old and are afraid of being "spicy" to taste, you can release the egg liquid and stir it (leek pie is also suitable).
5. Figure 6: Add salt and the leeks begin to come out of water. So it's better to season before wrapping!
6. Figure 7: A little sesame oil, add leeks to water. Don't put too much, otherwise the flavor of sesame oil will cover the flavor of leek eggs.
I put the leeks directly into the frying pan of the scrambled eggs, because the oil in the eggs has the same effect as the sesame oil, preventing the leeks from flowing out of the water and wasting the oil of the scrambled eggs.
7. Figure 9:"Cover and cook the stuffing, open the cover and cook the skin." When cooking, cover and cook for a while. When boiling, add a little cold water 2-3 times respectively (especially for boiling quick-frozen dumplings, reduce the number of times you can put water on if you eat them freshly). This way not only can it be cooked thoroughly, but also the skin is not easy to break. (Because it continues to boil for a long time, the dumpling skins are easy to break ~)