1. Prepare the ingredients you need
2. Tenderloin sliced and chopped into puree
3. Prepare a bowl and add the chopped tenderloin, corn grated, carrot grated and shrimp paste
4. Pour egg whites into the bowl
5. Stir well
6. Put a little salt in the bowl, stir well and set aside
7. Take another bowl, beat in the eggs and stir well
8. Put an appropriate amount of flour in the egg bowl, stir well and set aside
9. Turn on a small fire, brush the green Da camellia oil in the pot
10. Spoon a spoonful of egg liquid, pour it into a pan and spread it out
11. When the egg skin has solidified a little bit, you can put in the right amount of meat puree
12. Fold the egg skins with a spatula and gently press around to make them stick together
13. The prepared egg dumplings can be steamed or cooked, and then ready to eat!
Tips:1. When spreading the egg crust, there is no need to wait for the surface to solidify before putting the meat filling, which will not stick to it.
2. The stuffed egg dumplings are still raw, they can be steamed or cooked, and they can be eaten.
