Double fresh egg dumplings -- a warm winter dish(shuang xian dan jiao wen nuan dong ri cai )

Double fresh egg dumplings -- a warm winter dish

Introduction:

"Every new year, my mother-in-law will make dumplings. Whether it's for her family or for guests, it's a good choice. It's not too much trouble. It's easier than making dumplings. There's no need to make noodles, and I think it's fun. In fact, it's very easy for my family to watch the dumplings one by one on the eve of the lunar new year. The following are all semi-finished products. Don't worry about them. "

Production steps:

Step 1: prepare materials. (as shown in the picture, I actually used six eggs.)

Step 2: cut mushrooms, yam, onion and ginger into minced meat.

Step 3: add salt, sugar, soy sauce, oil, white pepper, sesame oil and mix well. Beat in one direction until the meat is strong.

Step 4: break the eggs into egg liquid.

Step 5: pour a little oil into the frying pan, pour a spoonful of egg liquid and shake until the egg liquid solidifies into a round egg skin.

Step 6: when the egg liquid is half set, put the meat on the egg skin.

Step 7: lift one side of the egg skin to cover the meat filling, and gently press the edge until the dumplings are glued.

Step 8: the semi-finished egg dumplings are ready. You can cook soup or steam them.

Materials required:

Eggs: right amount

Minced pork: right amount

Yam: right amount

Lentinus edodes: right amount

Scallion: right amount

Salt: right amount

Sugar: right amount

Ginger: right amount

Soy sauce: moderate

Oyster sauce: right amount

Sesame oil: appropriate amount

White pepper: right amount

Note: Chinese yam can be replaced by water chestnut, filling according to personal preferences and the existing ingredients at will; without a small frying pan, it is the same to use the traditional method of big spoon; some words, it is easier to use this small frying pan; more at one time, put it in the refrigerator, and it will be convenient to eat next time;

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shuang Xian Dan Jiao Wen Nuan Dong Ri Cai