Dumplings with egg skin(ji dan pi er jiao )

Dumplings with egg skin

Introduction:

"If there are some shepherd's purse left in the refrigerator, there will be people who want to make egg dumplings."

Production steps:

Step 1: wash the shepherd's purse and cut it into small pieces. Add some salt, ginger and scallion into the minced meat. Stir in the same direction for a while. Beat the eggs into egg liquid

Step 2: turn down the stove and heat the stainless steel spoon

Step 3: put a little oil and rotate it to make the oil evenly stick in the spoon

Step 4: add the egg liquid, the egg liquid will hiss, the heat is just right

Step 5: let the egg liquid turn twice along the edge of the spoon

Step 6: make two more turns

Step 7: the egg skin on the side of the spoon starts to leave the spoon

Step 8: remove the spoon from the fire

Step 9: add minced meat as shown

Step 10: hold the egg skin with chopsticks and lean to one side

Step 11: move closer

Step 12: put the spoon on the fire again and overlap the egg skin

Step 13: make dumplings

Step 14: make egg dumplings

Step 15: make 9 eggs at once

Step 16: while boiling water, just finished, hot to eat

Materials required:

Eggs: right amount

Minced meat: moderate

Shepherd's purse: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Salt: right amount

Oil: right amount

Precautions: 1. It's made of native eggs, the color is fresh yellow. 2. Egg dumplings are made of fresh meat stuffing, but the spoon temperature is not high. 3. If you want to eat it now, you can make it with cooked stuffing. 4. You can add fruit to make egg, fruit dumpling, vegetable dumpling, bean paste dumpling. 5. If you want to eat egg dumplings steamed, you have to wait for the water to boil, and then put on the steamer. 6. You can make any egg dumpling if you have any egg

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ji Dan Pi Er Jiao