The taste of childhood -- dumplings(xiao shi hou de wei dao dan jiao )

The taste of childhood -- dumplings

Introduction:

"I still remember that when I was a child, I ate a kind of dumpling wrapped in leather with an egg stand every new year. That's the most luxurious dumpling in my memory. It's delicious with egg and meat. The feeling of drooling when I think about it is kept in my memory and can't go away for a long time. If you want to eat, just do it. After referring to Xiao Geng Ma's recipe, it's like this. "

Production steps:

Step 1: prepare raw materials, eggs, pork, ginger, scallion and shrimp

Step 2: chop the meat first, just like mixing dumpling stuffing. I don't like the taste of fat meat. I buy lean meat.

Step 3: Chop ginger, green onion, shrimps and add them to the meat.

Step 4: add appropriate amount of salt, soy sauce, pepper, monosodium glutamate and sesame oil into the meat stuffing, and stir well.

Step 5: break the eggs, add a little salt, black sesame.

Step 6: heat the stainless steel spoon on the fire, add a little oil into it, and prepare to make the egg skin.

Step 7: add a little egg liquid to the heat. (when making the first skin, you can put 2 to 3 spoonfuls of egg liquid and fry the skin a little thicker. When you are proficient in the back, you can reduce the egg liquid and fry the skin as thin as possible.)

Step 8: with the increase of oil temperature, the egg liquid expands into egg skin. While frying, rotate the spoon to make the egg skin as large as possible until it expands to fill the whole spoon. Put some meat stuffing on one side of the egg skin away from the fire. (after making several egg skins, the spoon is moistened with oil, and the temperature of the spoon is relatively hot. When the egg liquid is poured into the spoon, it will solidify into the egg skin, and it can be spread very thin.)

Step 9: quickly pick up the egg skin on the other side without meat stuffing with chopsticks, cover the side with meat stuffing, and it becomes an egg dumpling.

Step 10: turn the dumplings over and fry them on the fire. If they can't be sealed, add a little egg liquid on the edge, and the dumplings will be ready. However, the meat in the dumplings is not fully cooked, so you can't eat it directly. You have to process it twice before you can eat it.

Step 11: fried dumplings is a slow work, to be careful one by one, no hurry. I made fifty dumplings, which took two hours. Look, the results. (I ate more than ten with my cousin in the evening, so much left.)

Step 12: detail drawing of finished product

Step 13: make a tomato and egg dumpling soup, and make a detailed picture after it is fully cooked.

Materials required:

Pork: 500g

Eggs: 10

Ginger: 50g

Scallion: 30g

Dried shrimps: 15g

Note: 1. Meat can add a little shrimp or shrimp, play a role in fresh. 2. You can put less oil in the spoon of fried egg skin, and fry the egg skin as thin as possible. 3. The dumplings are not fully cooked yet, so they need to be processed again.

Production difficulty: ordinary

Craft: Skills

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiao Shi Hou De Wei Dao Dan Jiao