Fried egg skin(dan pi shao mai )

Fried egg skin

Introduction:

"It's delicious, but I can't make skin, so I'll make an egg skin! Egg crust is more nutritious than dough crust. It doesn't matter whether it's "Shaomai" or "Shaomai". In short, it's good-looking and delicious. "

Production steps:

Step 1: chop the shrimps and fat meat into mud, put them into a large bowl, add a little cooking wine, and beat them repeatedly in the same direction until they are strong

Step 2: wash the water chestnut, peel and chop it;

Step 3: wash Lentinus edodes, remove pedicels and chop them;

Step 4: add the water chestnut and mushrooms, and all the stuffing materials into the meat stuffing, and stir them in the same direction to form the stuffing;

Step 5: break up the eggs and take out a large spoon for another use;

Step 6: add a little salt, sugar, dry starch and 1 teaspoon of water to the egg, and mix well;

Step 7: start the frying pan, add a little cooking oil into the hot pan, and fry the egg liquid into 6 small egg skins over low heat;

Step 8: find a small bowl or plate of suitable size and buckle it on the egg skin;

Step 9: cut out the round egg skin with a knife;

Step 10: apply egg liquid around the egg skin;

Step 11: pack in the right amount of stuffing;

Step 12: wrap it into roast wheat to show the filling heart;

Step 13: drain into the steaming pan smeared with oil in advance, steam the steamer for 5 minutes;

Step 14: steam well, put on the plate and press a medlar

Step 15: add hot water (or chicken soup) into a small pot, bring to a boil, and then add a small amount of starch several times to form a glass thicken;

Step 16: pour on the steamed wheat.

Materials required:

Eggs: 2

Salt: a little

Sugar: a little

Dry starch: 1 / 2 teaspoon

Water: 1 teaspoon

Shrimp: 100g

Fat pork: 20

Water chestnut: 3

Fresh mushrooms: 1 large

Chicken essence: appropriate amount

Pepper: right amount

Sesame oil: 1 teaspoon

Soy sauce: 2 teaspoons

Wolfberry: right amount

Glass sauce: right amount

Note: 1, I use this kind of stuffing is relatively simple, light taste, add a little fat can add fragrance, do not like can not use. All kinds of stuffing, such as steamed buns, dumplings, pies, etc. are OK, just as you like. 2. The time of steaming depends on the change of stuffing, and steaming is the principle. 3. After loading the plate, the thickening is just to increase the sense of color. You can eat it yourself.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dan Pi Shao Mai