Steamed egg dumplings(zheng dan jiao )

Steamed egg dumplings

Introduction:

"As breakfast, you may think the operation of steamed egg dumplings is too cumbersome, but we can do it separately. The meat stuffing should be mixed in the refrigerator the night before, and the egg paste should be mixed the next day."

Production steps:

Step 1: peel the pumpkin and dig the seeds, then rinse it, and use the silk eraser to make silk;

Step 2: use a knife to wipe the silk, add a little salt and chop it up. Wrap it with cotton cloth and squeeze out the pumpkin soup;

Step 3: enlarge the minced meat, chopped green onion, minced ginger, a little salt, pepper powder, pepper powder, sesame oil, cooking wine, Haitian organic soy sauce, and stir in one direction until the minced meat becomes very thick and gelatinous; then add pumpkin and mix well;

Step 4: mix 15 grams of water and 5 grams of flour to make a batter,

Step 5: then beat in an egg and stir evenly; brush a little oil on the pan, scoop out a spoonful of egg paste, slowly pour into a round egg skin, and then put the stuffing on it;

Step 6: fold the egg skin when it solidifies slightly to form a dumpling shape;

Step 7: steam in boiling water for 5 minutes;

Step 8: pour a little soy sauce before eating.

Materials required:

Pumpkin: 100g

Egg: one

Shallot: a bar

Ginger: 1 tablet

Sesame oil: 3 ml

Soy sauce: 1 tablespoon

Pork stuffing: 50g

Flour: 5g

Salt: a little

Pepper powder: a little

Pepper: a little

Water: 15g

Note: soy sauce is salty and delicious, so you don't need to put too much salt when mixing the stuffing. At last, you can use a little organic soy sauce to taste more delicious.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zheng Dan Jiao