1. For fat and lean meat filling, add appropriate amount of chopped green onion and ginger, add seasonings, soak the dried cucumber, wash and dry, chop and add to the meat filling.
2. The filling part is really loved by each family. The dried cucumber used here was sent by a friend from the northeast last week, and the dried beans, eggplant, and fern were also included. Dried cucumbers are soaked overnight (usually more than 8 hours), and then they are delicious with cold or filling. Because the water evaporates, the dried cucumber filling is not watery, and it has a more vigorous taste.
3. Prepare 3 eggs, put them in a bowl and beat them, then sieve them with a sieve to get a fine and even egg liquid.
4. For the pan, use a thicker non-stick pan and preheat the bottom of the pan on a low heat. Pour an appropriate amount of cooking oil into the pot, wait for 10 seconds, and start making egg dumplings. Scoop the egg liquid with a small spoon and put it in a pan. The egg liquid will solidify immediately, and then immediately put a proper amount of meat filling in the middle of the egg skin. Use a spatula to gently scoop up both sides of the egg skin and wrap it in the middle.
5. The egg skin can be solidified, and quickly pick it out. Do them all in turn.
6. At this time, the meat inside is not yet cooked, so it must be steamed in the pot. After steaming in the pot, put the egg dumplings into the pot and steam for 6 minutes.
7. The steamed egg dumplings can be eaten directly. You can also use tomato sauce + sugar + starch + water to make a bowl of sauce, stir fry in a wok until it is thick and slightly transparent, and then pour it on the egg dumplings. Egg dumplings in tomato sauce, I believe that children have no resistance, especially like to eat.
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