Hakka Golden Pot-stuffed Eggs (egg Dumplings)
1.
Wash the meat and zizania sprouts separately and chop them into sinks. Put the oil, salt, sesame oil and cornstarch and stir evenly. You can also add a little sugar.
2.
Knock all the eggs into the bowl, and stir evenly with a manual whisk.
3.
Put the cleaned cabbage on the bottom of the casserole.
4.
Heat the pot and put a little oil. Use a spoon to put a small spoonful of egg liquid down.
5.
When the egg liquid has completely soaked into egg skin, put a small spoonful of meat on it. (Not too much, too much, easy to reveal)
6.
Roll the egg skin and meat rolls three times and pack them into a lotus.
7.
Move the prepared one to the side of the pot temporarily, and fry it slowly. Continue to fry the others next to it.
8.
Place in the prepared casserole after frying.
9.
The extra dumplings are packed with a few green peppers. The meat dumplings are stuffed into the peppers that have been dug out. Put them in the pan and fry.
10.
Turn it over and fry the other side.
11.
The fried chili can be boiled with the stuffed egg. Put a little salt water on it before boiling.
12.
If the egg is good, the color will be beautiful.
Tips:
You don't need to put too much oil in the omelette, just a little bit of non-stick pan; the egg skin should be completely cured before setting, so that it is not easy to reveal the filling.