1. Pork, scallion and ginger chopped stuffing
2. Add an egg white
3. Add a spoonful of cooking wine, a spoonful of tipped oil, and a spoonful of chicken powder. The chicken powder at home is used up and replaced with chicken essence. Pepper powder, salt, sugar. Beat well
4. After beating the egg whites, add a spoonful of starch, the orange powder I used, and the starch used at home. Beat well.
5. Two eggs plus the previous yolk, two spoons of starch and one spoon of water. Beat evenly until there are no lumps of protein, and it can flow evenly into a line.
6. Turn on the stove and make a small fire. When there is a sizzling sound on the water droplets, use a piece of fat on the inside of the spoon, applying more for the first time.
7. Pour a porcelain spoon of egg liquid, remove from the heat, and turn the spoon to spread the egg liquid into egg skins. When the egg liquid is still flowing, add a spoonful of minced meat on one side.
8. Gently peel off the egg skin on the upper end and cover the lower end. If the egg liquid has completely solidified and does not stick to it, you can pour a little egg liquid to seal it.
9. Repeat steps 6-8 and you will get a plate of egg dumplings. It can be steamed, braised in brown sauce, or served in hot pot! It's simple!
Tips:Rotate the spoon evenly, preferably away from the fire. Don't fill too much meat at a time, it's best to arrange rectangular strips.
