Dumplings with egg skin
Introduction:
"When I was a child, every year during the Chinese new year, my mother was baking by the fire, chatting and making dumplings. At that time, I didn't know that the skin of the egg was cooked, while the meat was raw and not cooked. I often ate it secretly Now I remember the scene in my mind. It's raw, but it's delicious! Maybe at that time, my stomach was good and I didn't have diarrhea
Production steps:
Step 1: Chop fresh raw meat, suitable for lean and fat.
Step 2: meat can be according to their own preferences with good taste, I only add fresh mushrooms and chopped green onion, a small amount of salt can be added.
Step 3: use stainless hook spoon to cook lard, with a layer of oil bottom. If you don't like lard, you can brush a layer of salad oil.
Step 4: a spoonful of egg liquid is heated in circles to make dumpling skin. Pay attention to the heat!!!
Step 5: add the stuffing after the egg skin is shaped. The stuffing should not be too big. The egg skin is easy to break.
Step 6: fold in half and compact the edge with chopsticks! The molding is OK
Step 7: swing the plate.
Materials required:
Fresh pork stuffing: right amount
Eggs: right amount
Lard: right amount
A stainless steel spoon: right amount
Salt: right amount
Fresh mushroom: appropriate amount
Scallion: right amount
Note: the egg liquid should be burned for a while, so that the egg skin can solidify thicker and firmer. If the egg liquid is not enough, you can add it at any time Practice a little difficult, novices can try!
Production difficulty: unknown
Technology: decocting
Production time: one hour
Taste: Original
Chinese PinYin : Dan Pi Jiao Zi
Dumplings with egg skin
Ice skin pumpkin moon cake. Bing Pi Nan Gua Yue Bing
Dumplings with pork and bamboo shoots. Zhu Rou Dong Sun Shui Jiao
Braised mushrooms and bamboo shoots. Hong Shao Dong Gu Dong Sun
Banana pastry for picnic. Ye Can Xiao Dian Xin Xiang Jiao Su