Recall 30 years ago: homemade dumplings
Introduction:
"I remember when I was a child, I used to eat my mother's egg dumplings and the three fresh noodle soup. Now 30 years later, in addition to the festival, usually I will also make dumplings. It still tastes good. Because the minced meat is wrapped in the egg skin, it keeps fresh and tender all the time, and the nutrition is not lost. I still remember that my mother used lard to make vegetable oil. At that time, vegetable oil was very tense. Young people may feel very strange when buying vegetable oil with tickets. "
Production steps:
Step 1: prepare the ingredients.
Step 2: knock the egg into the bowl.
Step 3: wash and cut ginger and scallion.
Step 4: add cooking wine, green onion, ginger and salt to the minced meat, and stir the minced meat clockwise to make it gluten.
Step 5: in the egg, add oil and beat well.
Step 6: take a small spoon to make dumplings, heat it in a small fire, dip some oil into the spoon with chopsticks, heat it, put in a spoonful of egg liquid, turn the spoon with your left hand to form a round egg skin.
Step 7: then, put on the minced meat.
Step 8: slowly use chopsticks to overlap the egg skin on one side to the other.
Step 9: gently press the edges of the dumplings together with chopsticks and turn them over.
Step 10: quickly make a plate of egg dumplings, steam for 15-20 minutes, take out and put coriander leaves on the table.
Materials required:
Minced meat: 280g
Eggs: two
Scallion: right amount
Ginger: right amount
Coriander: moderate
Cooking wine: moderate
Salt: right amount
Refined oil: proper amount
Chicken essence: appropriate amount
Note: 1. Put some oil in the egg liquid to make the skin of the egg. 2. Put a few drops of oil after the spoon is hot, and turn the spoon (white oil can also be used). 3. Turn on the small fire. When the temperature is too high, leave the spoon.
Production difficulty: ordinary
Technology: decocting
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Hui Yi San Shi Nian Qian Zi Zhi Dan Jiao
Recall 30 years ago: homemade dumplings
Braised pork with bamboo shoots. Hai Yuan Sun Shao Wu Hua Rou
Improved version of big plate chicken. Gai Liang Ban Da Pan Ji
Steamed eggs with clams. Ding Ji Chu Shi Ha Li Zheng Dan
Stewed authentic Panjin river crab. Lu Zheng Zong Pan Jin He Xie
glutinous rice rolls stuffed with red bean paste. Lv Da Gun
Red dates and Lily porridge. Hong Zao Bai He Zhou
Sauteed Beef with Fresh Mushrooms. Xian Gu Chao Niu Rou