Fresh meat and egg dumplings(xian rou dan jiao )

Fresh meat and egg dumplings

Introduction:

"Egg dumplings are our new year's feast dishes. They are usually steamed or hot pot. I feel very complicated in my impression. This is my first time to do it, but I'm afraid to be serious about anything. I really feel good when I do it. If you are afraid of trouble, you can buy minced meat directly from the supermarket, but I think you can chop it yourself. "

Production steps:

Step 1: Chop fresh pork (seven thin and three fat) into stuffing.

Step 2: add salt, soy sauce, pepper, chicken essence, water powder into the meat, stir in one direction, then add scallion and sesame oil, mix well and set aside.

Step 3: break up 4 eggs.

Step 4: add a little water, starch and salt, be sure to beat well.

Step 5: wipe (brush) a little oil in the pot, heat and turn to the minimum heat.

Step 6: put a spoonful of egg liquid into the pot and turn the pot.

Step 7: when the egg liquid is slightly solidified, put the meat stuffing on one side.

Step 8: cover the eggshell on the other side (because it is the minimum fire, you can operate it by hand), and press the edge with a small spoon to form.

Step 9: turn over and fry the other side.

Step 10: make all the dumplings in turn. It can be steamed or hot pot.

Materials required:

Pork: moderate

Proper amount: native egg

Ginger: right amount

Scallion: right amount

Salt: right amount

Soy sauce: moderate

Pepper: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Sesame oil: appropriate amount

Note: 1. Because it's the first time to make dumplings, I think it's easier to fry them in a pan. It's not easy to use a big spoon. I gave up. 2. Add starch in the egg liquid, the egg skin is not easy to break. 3. As long as the pot is evenly smeared with oil, do not put oil, otherwise the egg liquid will not form when turning the pot.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xian Rou Dan Jiao