Eggskin sale
By VicentaLakin
It's good for sale, but you can't make skin. Eggskin is more nutritious than skin. Whether it's "cooking" or "burning" is good and delicious。
Recipe Recommendations
- eggs of 2
- salt a little
- sugar a little
- dry starch 1/2 teaspoon
- qingshui 1 teaspoon
- shrimp 100g
- fat pork of 20
- water chestnut of 3
- fresh mushrooms 1 big flower
- chicken essence appropriate amount
- pepper appropriate amount
- sesame oil 1 teaspoon
- soy sauce 2 tsp
- wolfberry fruit appropriate amount
- glass sauce appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Eggskin sale
1
Cutting shrimp and fat together into a big bowl, adding a little bit of wine and beating it up again and again in the same direction
2
Scavengers, skins, shredding
3
The mushrooms are washed off, they're shredded
4
Cracking of gills and mushrooms, together with all the materials of the material, into the meat and mixing in the same direction
5
Eggs are scattered and a large spoon is removed for alternative use
6
Add a little salt, sugar, dry starch and a small spoon of fresh water to the eggs and mix them evenly
7
(b) A frying pan, a hot pot with a little edible oil, and a small fire with eggs made of six little egg skins
8
(a) Find a small bowl or plate of the right size and attach it to the egg skin
9
Cut out round egg skins with a knife
10
- Egging around the pelt
11
(a) The inclusion of a suitable amount of heart
12
(a) Be wrapped in wheat and display its heart
13
(a) Equipping into the pre-oiled voltage and steaming on the steam pan for five minutes
14
Steam the plate and press a tatter
15
Hot water (or chicken soup) is added to the small pot, and when burned, a small number of times water starch is added to the pot, which is made of glass
16
Pour it on the steamed wheat。Eggskin sale Make Tips
1. The filling I use is simple and light; adding a little fatty meat enhances the flavor, but it's optional. It works for buns, dumplings, pies, etc., so just use whatever you like.
2. Adjust the steaming time based on the filling, ensuring it is cooked through.
3. The thickening sauce added after plating is just for visual appeal; you can skip it entirely if you are eating it yourself.