Fried dumplings with three fresh eggs and meat
Introduction:
Production steps:
Step 1: prepare the ingredients
Step 2: wash and dice the ingredients, and peel the corn
Step 3: fry the eggs and break them up
Step 4: put the scrambled eggs in the basin
Step 5: add minced lean meat, add appropriate amount of salt, chicken powder, pepper, a little sugar and soy sauce
Step 6: prepare the dumpling skin (because no one can take pictures for you during the process of making dumplings, so it's omitted)
Step 7: put the right amount of meat stuffing in the middle of the dumpling skin, moisten the edge of the dough by hand, increase its stickiness, and then pinch it well
Step 8: open fire, pour a little oil into the pot, turn down the pot, put the dumplings in, leave some space, then add some water to cover the pot, and cook over medium heat for about 2 minutes
Step 9: open the lid of the pot, turn the dumplings over and fry them until golden on both sides
Materials required:
Dumpling skin: 200g
Corn: moderate
Water chestnut: right amount
Carrot: right amount
Minced lean meat: moderate
Egg: 1
Chicken powder: right amount
Pepper: right amount
Sugar: right amount
Oil: right amount
Salt: right amount
Soy sauce: right amount
Note: 1. The lace of dumpling can be pinched according to one's own specialty. 2. The dumpling skin bought outside is relatively dry. Only when the skin is soaked with some water can it stick tightly. 3. I think it's burnt yellow on both sides and more fragrant
Production difficulty: simple
Technology: decocting
Production time: 20 minutes
Taste: Original
Chinese PinYin : San Xian Dan Rou Jian Jiao Chu Nv Zuo
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