Egg Dumplings
1.
Stuffing: 85g pork stuffing, 35g carrot cut froth, 15g soaked dried shiitake mushroom cut froth. Add 5 grams of oyster sauce, a little five-spice powder, ginger froth, white pepper, salt, 15g of soaked mushroom water, a spoonful of egg white, soy sauce, and sesame oil, mix well.
2.
After the minced meat is mixed, stir in 10g minced chives when preparing to pack.
3.
After the four eggs are fully stirred, be sure to sift them! Sieve to keep the egg liquid delicate and easy to spread.
4.
Choose a thicker stainless steel spoon and brush it lightly with an oil brush. Be careful not to have too much oil (or wipe it with a kitchen paper towel dipped in oil). Heat on a small fire, and pay attention to the temperature of the spoon not too hot. Add a spoonful of egg liquid and gently turn the spoon to make the egg liquid evenly distributed.
5.
While the egg liquid has not set, quickly add the filling.
6.
Use chopsticks to gently lift one side, carefully fold it, and then lightly press the edge, so that an egg dumpling is ready. No need to wait for the filling to ripen.
7.
A total of 29 egg dumplings were made with four eggs and fillings.
8.
Egg dumplings can also be combined with various vegetables to make a variety of delicacies.
9.
Take an appropriate amount of egg dumplings and cook for three minutes, add seaweed, dried shrimp skin, white pepper, salt, green vegetables, and coriander. A delicious bowl of egg dumpling soup is ready and can be used as breakfast or as a dish.
Tips:
1. There shouldn't be much oil in the spoon, as long as it is not sticky.
2. The temperature can not be too high, too high egg liquid will foam, so that it is easy to form holes.
3. Add a little starch to the egg liquid for the first time to increase the toughness of the layer skin.
