Memories Thirty Years Ago-homemade Egg Dumplings

Name: Memories Thirty Years Ago-homemade Egg Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 280g Minced meat; 2 pcs egg; Some shallot; Some ginger; Some parsley; Some Cooking Wine; Some salt; Some Refined oil; Some Chicken Bouillon Powder

by Koeko

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I remember that when I was a child, I ate the egg dumplings made by my mother and the three-xian vermicelli soup made with egg dumplings during the holidays. Now 30 years later, in addition to the holidays, I will also make egg dumplings. It still tastes good. Because the minced meat is wrapped in the egg skin, it always maintains a fresh and tender taste, and no nutrition is lost. I still remember that my mother used lard to make it. Vegetable oil was very nervous at that time. Young people might feel weird to buy with a ticket. "

Ingredients

280g Minced Meat
2 pcs Egg

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Some Shallot

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Some Ginger

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Some Parsley
Some Cooking Wine

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Some Salt

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Some Refined Oil
Some Chicken Bouillon Powder

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Memories Thirty Years Ago-homemade Egg Dumplings

1. Prepare ingredients.

2. Knock the eggs into the bowl.

3. Wash ginger and green onions and finely chop.

4. Add cooking wine, green onions, minced ginger and salt to the minced meat, stir the minced meat clockwise to make the minced meat strengthen.

5. In the egg liquid, add the oil and beat well.

6. Take a small spoon for making egg dumplings, heat it on a small fire, dip some oil into the small spoon with chopsticks, put in a spoon of egg liquid, turn the small spoon with your left hand to form a round egg crust.

7. Then, put on the minced meat.

8. Slowly use chopsticks to overlap one side of the egg skin on the other side.

9. Use chopsticks to gently press the edges of the egg dumplings together, and then turn them over.

10. Soon, a plate of egg dumplings is wrapped, steamed for 15-20 minutes on the pot, and then put on coriander leaves and served on the table.

Tips:
1. You can put some oil in the egg liquid, which is convenient for making egg skins.

2. Put a few drops of oil after the teaspoon is hot, and turn the teaspoon (white oil can also be used).

3. Turn on a small fire. When the temperature is too high, remove the spoon.