The practice of egg dumplings

小时候的味道——蛋饺的做法

\u0026 nbsp; 5 pictures

\”I still remember when I was a child, I ate one by one year, and I ate one. Dumplings with puppies with egg stalls. That is the most luxurious dumplings in my memory. The egg aroma is mixed with meat fragrance and has an endless aftertaste. This kind of feeling that you need to leave water, keep it in memory, and you can’t dissipate for a long time. If you want to eat it, do it, and refer to Xiao Geng’s mother’s recipe, just start. \”

ingredients details

The main ingredients

[ 123]
Pork

    500g

Accessories

Egg [123

]10个

  • 配料

生姜

50g

    [123 ] Scallion

  • 30g
  • Shrimp Skin

  • 15g
  • Salted fresh flavor
  • Tips

Timmer time

Ordinary difficulty

  • Egg dumplings’ practice steps
  • [ 123]
1

Prepare raw materials, eggs, pork, ginger, green onion, shrimp skin

  • 小时候的味道——蛋饺的做法步骤:1

  • 小时候的味道——蛋饺的做法步骤:2

    ]

    2

    Similar to the dumpling filling, chop the meat first. I don’t like the taste of the fat, and I bought the net lean meat.

  • 小时候的味道——蛋饺的做法步骤:3
    3

    Ginger chopped, chopped green onion, chopped shrimp skin, and added to the meat filling.

  • 小时候的味道——蛋饺的做法步骤:4
    4

    Add an appropriate amount of salt, raw soy sauce, pepper, monosodium glutamate, and sesame oil to the meat filling.

  • 小时候的味道——蛋饺的做法步骤:5
    5

    Eggs are dispersed, add a little salt, black sesame seeds.

  • 小时候的味道——蛋饺的做法步骤:6
    6

    The spoon of the stainless steel is heated on the fire, and then add a little oil to the inside. Essence

  • 小时候的味道——蛋饺的做法步骤:7

    7

    Add a little egg liquid to the spoon and bake in low heat. (When making the first egg skin, you can put 2 to 3 spoons of egg liquid, fry the egg skin a bit, and then reduce the egg liquid after you are skilled. Try to fry the skin.)

  • ]
    小时候的味道——蛋饺的做法步骤:8
    8

    The egg liquid expands the egg skin as the oil temperature rises on the fire, turning the spoon while frying The big, until the swell was filled with the entire spoon, clamped a bit of meat from the side of the fire to the egg skin. (After making a few egg skin, the spoon is moisturized, and the temperature of the spoon is hot. When the egg liquid is poured into the spoon, it is solidified to the egg skin, and it can be spread very thin.)

    [ 123]

  • 小时候的味道——蛋饺的做法步骤:9
    9

    Quickly put the egg skin on the other side of the meat without meat with chopsticks and cover the meat filling. Egg dumplings look.

  • 小时候的味道——蛋饺的做法步骤:10
    10

    Fry the egg dumplings on the fire again. The liquid is on the edge, and the egg dumplings are ready. However, the meat filling in egg dumplings is not fully cooked, and it cannot be eaten directly.

  • 小时候的味道——蛋饺的做法步骤:11
    11

    Fried egg dumplings are a slow work, and they must be eager to come. I made fifty egg dumplings and took two hours. Look, the results. (I ate more than a dozen people with the cousin at night, so much left.)

  • 小时候的味道——蛋饺的做法步骤:12

    12

    The details of the finished product details map

  • 小时候的味道——蛋饺的做法步骤:13

    13

    A tomato egg dumpling soup, the details of the details.

Tips

1. You can add a little shrimp skin or shrimp in the meat filling to play a role of freshness.

2. Put some oil in the spoon of fried egg skin, and fry the egg skin as thin as possible.

3. The egg dumplings are not fully cooked after making it, and they need to be processed in the secondary time.

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