Fried Sea Intestine and Egg Dumplings
1.
Mince lean meat, add leeks and sea intestines, add light soy sauce, salt, and pepper oil and stir to make fillings.
2.
Count the eggs, beat them into a bowl and stir, you can add a little salt, and stir well;
3.
Turn on a small fire, put a little oil in the pot, shake the pot surface counterclockwise to make the oil evenly touch the bottom of the pot. The amount of oil should be such that there is no obvious oil accumulation on the bottom of the pot at this time. Pour the egg liquid.
4.
The egg skin area should be expanded as much as possible, and there should be no holes in the middle;
5.
When the eggs are half-cooked, add the filling and put on one side.
6.
Add egg liquid in the fold out
7.
Use chopsticks to lightly press the closed egg skin, and use the incompletely solidified egg liquid to seal the meat inside.
8.
Turn the whole egg upside down and continue to fry, the egg dumplings can be formed, and you can turn them as many times as needed; the above process should be fast, because the meat is not fully cooked yet, so heat it in the microwave for 30 seconds at the end.
Tips:
1. Make a small fire throughout the whole process, and expand the area of the egg skin as much as possible without any holes in the middle.
2. Put the filling on one side, and add egg liquid after folding.
