Golden meat and egg dumplings: delicious in color, essential for festivals(huang jin xian rou dan jiao se mei wei jia jie ri bi bei )

Golden meat and egg dumplings: delicious in color, essential for festivals

Introduction:

"Fresh meat and egg dumplings are a dish that must be made in Jiangnan every festival. Dumpling is a kind of food that all Chinese people like very much. And the skin of dumplings, as the name suggests, is fried with egg liquid, so its color is golden, very suitable for the festive atmosphere of the festival. We, who love to make a fuss, are also crowned with the name of "gold", which immediately turns over several times ~ ~ the delicious dumplings not only lie in the skin of QQ, but also the stuffing is very important. Meat is naturally to choose the combination of lean and fat pork, that can ensure the taste of mellow. The addition of a little onion, ginger and horseshoe adds crispness and freshness, neutralizing the greasiness of fat. Egg fragrance, meat fragrance, onion fragrance, every mouthful is satisfied, how can people not love! (the dosage is for reference only. In the following ingredients, a is for egg skin, which can make about 36 pieces of egg skin with a diameter of 8cm. B is the filling material, not used up)

Production steps:

Step 1: first deal with pork. Clean it and freeze it in the refrigerator;

Step 2: after freezing until hard, take out the pork, peel, slice, shred, and finally cut. I cut the fat and lean separately;

Step 3: put the minced meat into a large bowl, and prepare other stuffing materials at the same time;

Step 4: add minced ginger to the meat;

Step 5: add the egg white one by one, and stir until the egg white and meat foam are completely mixed;

Step 6: add cooking wine and stir evenly;

Step 7: add a small amount of water for many times and stir it up;

Step 8: add salt and continue to stir evenly;

Step 9: continue to stir quickly in one direction until the meat is stirred vigorously;

Step 10: pick up the stuffing with chopsticks at this time, you will feel like pulling silk;

Step 11: wash the horseshoe, smash it and chop it into small pieces;

Step 12: add the horseshoe powder into the meat stuffing and mix well;

Step 13: add chopped shallot and mix well;

Step 14: cover with plastic film and set aside;

Step 15: start making egg skins. Prepare all the materials. I used three whole eggs and the remaining two yolks;

Step 16: starch + water + salt, stir evenly;

Step 17: break up the egg and mix well;

Step 18: pour the starch mixture into the egg liquid, stir evenly, and the egg skin liquid is ready;

Step 19: look at the state of the egg liquid at this time, it can flow down like a line;

Step 20: take a stainless steel spoon, put it on the stove, heat it over a small fire, till a drop of water drips up, wheeze, apply a thin layer of oil, and then take an appropriate amount of egg liquid (the amount of an egg skin is about 7 minutes full of the spoon that usually drinks soup);

Step 21: pour into the spoon, then quickly rotate the spoon to make the egg liquid evenly distributed in the spoon, and then pour out the excess egg liquid;

Step 22: put some meat stuffing in the middle;

Step 23: gently lift up the dumpling skin on one side and cover it on the meat stuffing;

Step 24: gently press the seam of the egg skin with a small spoon to make it adhere firmly;

Step 25: turn the dumplings over, heat them for a few seconds, and then pour them on the plate;

Step 26: make all the eggs in turn. If there are impurities in the spoon, wipe the spoon clean first. In addition, in addition to the first need to wipe oil, there is no need to wipe oil behind.

Materials required:

Whole egg (a): 4 (I used 3 whole eggs + 2 yolks)

Starch (a): 3 teaspoons

Water (a): 3 teaspoons

Streaky pork (b): 500g

Ginger (b): a small piece

Shallot (b): 2

Horseshoe (b): 5-6

Egg white (b): 2

Salt (a): 2 teaspoons

Cooking wine (b): 15ml

Water (b): 50 ~ 80g

Salt (b): moderate

Note: 1. Meat should choose three fat and seven thin pork, so that the dumpling filling will taste plump and oily; 2. Horseshoe can be replaced by yam, mushroom, carrot, etc., which can be adjusted according to your own preference; 3. Meat should be added a small amount of water for many times and stirred vigorously, which can make the dumpling filling more tender and taste better; 4. Dumpling filling does not need to add too much seasoning, so it is easy to eat 5. Adding a little starch solution into the egg skin liquid can make the dumpling skin thinner, not easy to break, and easier to operate. There is no effect on the taste; 6. If there is no spoon, you can directly fry the egg skin, and then wrap the stuffing, but pay attention not to fry the dumpling skin too large; 7. Because the egg skin is thin, so if it is not easy to bond, you can use the spoon to press the interface of the egg skin, and dip a little egg liquid on the back of the spoon; 8. There are not many skills to make dumplings, just need to be careful and patient. I think as long as I do a few, I can master the skills. 9. The dumplings can be sealed directly. Or it can be steamed and sealed.

Production difficulty: Advanced

Technology: decocting

Production time: one hour

Taste: other

Chinese PinYin : Huang Jin Xian Rou Dan Jiao Se Mei Wei Jia Jie Ri Bi Bei