Egg dumpling(dan jiao )

Egg dumpling

Introduction:

"I used to do it on New Year's day. My son yelled to eat it. I did it on Saturday when I had nothing to do at home."

Production steps:

Step 1: beat the eggs into a bowl, put a small amount of salt and break them up completely. Until you can't get the conglutinated egg liquid with chopsticks.

Step 2: let the meat seller grind the fresh meat well, put cooking wine, salt, chicken essence, ginger and oyster sauce at home, and stir well.

Step 3: use a spoon to scoop porridge and heat it on the gas stove. Then brush oil inside the spoon (it's better to wipe it with fat meat. Salad oil is only used when there is no fat meat at home.)

Step 4: after brushing oil, weigh and ladle a spoonful of egg liquid into it (use the usual soup spoon). Iron it along the side of the spoon.

Step 5: make a round egg skin.

Step 6: in the middle of the egg skin into the right amount of meat.

Step 7: then gently jump out one end of the egg skin, pull it over, fold it in two, and cover it on the meat.

Step 8: after pulling over, press the two folded edges with chopsticks for a circle, heat them, and use the wet egg liquid on the egg skin to stick the two edges, so that they won't leak.

Step 9: just wait until all the fillings are finished. Since the meat is raw, you have to process it when you want to eat it. You can eat it as you like. I like steaming. It's delicious.

Materials required:

Eggs: 6

Meat stuffing: right amount

Salt: right amount

Chicken essence: appropriate amount

Ginger powder: right amount

Cooking wine: moderate

Oyster sauce: right amount

Note: when making the first egg skin, it is basically unsuccessful. The spoon will stick with it, so you can get it cooked directly. Of course, if you have a non stick pot at home, you can do it. I'm used to using that spoon. It's ready. You can make it steamed or hot pot. The edge must be pressed, otherwise it won't close, and then it will show. If there is something broken in the middle of the egg, you can use chopsticks to use some raw egg liquid to mend it, turn over and fry it.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dan Jiao