Golden Egg Dumplings [teacher Kong to Cook]

Golden Egg Dumplings [teacher Kong to Cook]

1. After chopped pork belly into minced meat, add chopped green onion, minced ginger and salt. (Remember to buy pork belly for minced meat, fat and lean are better.)

2. Top with 20 grams of Maruzou Black Bean Soy Sauce. (Before I published three Maruzhuang soy sauce recipes, "Shrimp Fried Rice", "Lamb Braised Rice", "Beijing Sauce Pork Shredded", and the Maruzhuang Black Bean Soy Sauce was used. In that article, many people asked me privately. Does Maruzou Black Bean Soy Sauce have a fan group? I only came into contact with black bean soy sauce in the second half of this year. Maruzou Soy Sauce is a century-old soy sauce in Taiwan, China. Unlike most of the soy sauces on the market, it focuses on brewing soy sauce from black beans. The aroma of soy sauce is also richer. Maruzou soy sauce series has a total of five types, which will be on sale soon, so stay tuned!)

3. Beat in 1 egg.

4. Stir the chopsticks in one direction, and the meat will become thicker during the stirring process. At this time, add a small amount of water, continue to stir, and then add a small amount of water until you feel that the meat is not too sticky and the chopsticks stand upright. Will quickly fall to the side in the meat. (But it is not allowed to make the meat filling water, that is to say, the water put in must be absorbed by the meat filling. The water should be added in small amounts several times, and each time it is added, it must be stirred until the water is absorbed, and then added. , This step is very important, otherwise the meat will be very chaotic.)

5.
Beat the eggs into a large bowl and use chopsticks to beat them into egg liquid.

6.
Heat the soup spoon, use a piece of lard oil to brush vigorously on the spoon, let the spoon be smeared with lard.

7. Add an appropriate amount of egg liquid to the spoon.

8.
Rotate the spoon gently to spread the egg liquid evenly over the spoon. Pour the excess egg liquid in the spoon into the egg liquid bowl.

9.
After the egg skin is shaped, put a spoonful of meat filling into the egg skin. (The amount of fillings in the egg dumplings is determined by the size of the egg skin, so it should not be too full.)

10. The egg skin is solidified and the sides are slightly tilted. You can use chopsticks to pick up one side and fold it to the other side. (The whole process is made on medium and small fire. After the spoon is completely heated, the egg skin will be easier to lift.)

11.
Press a few more times to seal and make other egg dumplings in sequence. 5 eggs can make about 25 egg dumplings. The prepared egg dumplings can also be used for shabu-shabu, casserole, vermicelli, and noodles. You can match it with whatever you want.