Hot Pot Egg Dumplings

Name: Hot Pot Egg Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: bowl Minced meat; 2 pcs egg; 2 tablespoons starch

by Shredded Potato Burrito

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

When we usually make egg dumplings and eat them by steaming, we generally don't have much requirement, just use egg liquid to make the skin. When this is done, steam it and add the sauce to season it. For shabu-shabu or egg dumplings for mala Tang, you need to add some ingredients to the egg liquid. The egg liquid with the added ingredients is easy to operate and does not break when cooking, and there is no problem in how to cook it.

Ingredients

bowl Minced Meat
2 pcs Egg
2 tablespoons Starch

Hot Pot Egg Dumplings

1. After opening the egg, stir it first, then mix the starch with water and pour it into the egg liquid and continue stirring. The ratio is water starch mixed with one egg, one tablespoon of starch and one tablespoon of water. Be sure to stir and fuse the starch with water first

2. Finally, stir a few more times to mix the egg liquid evenly

3. Put half a bowl of mashed meat into a chopped green onion, add oyster sauce, salt, pepper, soy sauce, oil

4. Stir it well and it becomes a meat filling

5. Stir the egg liquid frequently, heat the pan, slowly round a tablespoon of the egg liquid into the pan, spread it out into a circle, do not make the fire big, just low fire, one spoonful, normal dumpling skin size

6. Put minced meat on one side. Leave a space around the quiche

7. See that the egg liquid is not flowing, but it is not solidified, turn it over with a spatula, and press it in a semicircle. Push the finished egg dumpling to one side and heat it to strengthen it. This is half-cooked, so you can just boil it in boiling water when you eat it

Tips:
Some starch must be added to the egg liquid. This can be shabu-shabu and cooked in spicy and spicy hot pot. If the egg dumplings are steamed directly, the egg liquid does not need to put starch in the egg liquid. The egg dumplings with starch are very resistant to cooking and will not break even if they cook.

If the pan is non-stick, there is no need to put oil. If it is not, apply some oil, not too much. When the pan is spread with too much oil, the omelette will be slippery and the drawing will not be round.

This finished product is half-cooked, don't just eat it, you have to cook it before you can eat it.