Egg dumpling(dan jiao )

Egg dumpling

Introduction:

"It's still made during the Chinese New Year. The dumplings are made every year. Everyone likes them. They are very fresh in hot pot or soup. They are steamed and stored in the refrigerator. They can be taken as you like."

Production steps:

Step 1: mix minced meat with wine, ginger, scallion, salt, sugar, soy sauce, soy sauce, oyster sauce and water lake powder.

Step 2: stir in one direction.

Step 3: knock the egg into the bowl, add a spoonful of water and break the starch.

Step 4: break up the egg (the protein must be broken up).

Step 5: to make dumplings, we must use this kind of deep spoon. According to my mother-in-law, this aluminum spoon is bigger than my husband. Prepare a piece of fat, put the spoon on the gas stove and heat it. Put the fat in it and wipe it around.

Step 6: scoop a spoonful of egg liquid, hold the spoon in your left hand and slowly turn clockwise to make the egg liquid evenly cover the bottom half of the spoon.

Step 7: when the side of the egg paste into the pot has been shelled, but the surface has not been completely solidified, take an appropriate amount of minced meat and put it in 1 / 3 of the egg skin.

Step 8: use chopsticks to gently clamp the other side to glue together, and use chopsticks to gently press the edge to make it completely stick. If it doesn't stick, you can stick some water starch.

Step 9: make all the dumplings in turn.

Step 10: steam and store.

Materials required:

Minced meat: moderate

Eggs: right amount

Ginger: right amount

Scallion: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Oyster sauce: right amount

Sugar: right amount

Starch: appropriate amount

Note: 1, the spoon had better choose iron or aluminum, and the mouth should be a little deeper to do. 2. Don't make too much minced meat, or the dumplings will break easily. 3. Several movements are basically consistent. After the egg liquid turns well, you can put minced meat. Don't wait until the egg skin is rolled up. It's too dry to stick. 4. The fire should not be too big, just turn on the minimum fire.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Dan Jiao