This is our family's home-dried dish, mother-in-law mother, mother passed to us, I wrote the recipe today, I hope I can get the love of friends, love you ❤
Preparing meat filling
藕 Wash and scrape off the skin, chopped and chopped (mashed and added in the meat, the meat is very tender)
Add minced + water starch + cooking wine + salt + water to the meat, and mix evenly along the same
Eggs should be diluted with 2 eggs and 1 spoonful of cold water, then add appropriate amount of corn starch and beaten with chopsticks.
Small fire, small fire, pour oil into the pot, simmer a spoonful of egg liquid, put the meat in the middle
The egg liquid is slightly shaped and fits the shovel to cover the other side, which becomes an egg dumpling.
Put it on the edge of the pot and slowly roast it. Repeat this movement until you have finished all the dumplings.
Finished egg dumplings~
Put the oil in the pot, do not put too much oil, in order to be healthy, put the ginger flakes, then put the black fungus in the foam and stir it evenly, then pour the boiling water, the amount of water will drown the egg dumplings, this time put the green onions Dumpling, egg dumplings for a few minutes, put salt, chicken seasoning, and finally put green onion
The amount of meat that can be made for the first time can be reduced, because the patient needs patience when it is rolled up. My family and I like it very much, so I do more. Don't use so much egg in one time, use it again, add 1 scoop of water to one egg, and when the rolls are rolled, the egg liquid should not be set too long, otherwise the upper and lower pieces will not fit tightly, and the flesh will run out. The shape of the egg dumplings should not be perfect. If the meat does not run out, it will be successful. If you have more than one volume, you will be handy. You will have a sense of accomplishment. I believe that you will make your own exclusive egg dumplings.