1. Ingredients: 50 grams of beef, 40 grams of pea sprouts, 1 piece of cheese, 2 eggs, 2 grams of starch, 1 piece of lemon.
2. The beef was diced and broken up with a cooking machine. The fillings used very little beef. Since my cooking sticks had a minimum of 50 grams of meat, there was more filling at the end, which made me blunt the small wontons.
3. Chop the pea sprouts and the cheese into small cubes, and put them in the beef bowl.
4. Marinate the beef with a few drops of lemon juice.
5. Beat 2 eggs into a bowl, and add one of the egg whites to the beef filling to increase the viscosity of the filling. Stir the egg whites and other fillings evenly.
6. The other 1 egg and 1 egg yolk are ready to bake egg skins. The egg liquid is broken up, the 2 grams of starch in the formula is dissolved with a little bit of hydration, and the starch water is added to the egg liquid to increase the toughness of the egg skin.
7. Sift it, the egg skin is more beautiful.
8. Low heat in a flat-bottomed nonstick pan, pour a little egg mixture, and shake the pan quickly to spread the egg mixture evenly.
9. Here, the thinner the egg skin, the better. There is no running egg liquid on the surface and it can be out of the pot without turning over. Continue to spread a piece of skin.
10. The mini egg skins were pressed out with a butterfly noodle mold.
11. Take a piece of egg skin, dig a little beef filling on the egg skin, fold it in half, and glue it together using the stickiness of the meat filling. Thick egg skins will not stick.
12. Everything is done, ready to be steamed.
13. Cover the bowl with plastic wrap and poke a few holes. Steam on the pot for 20 minutes. It's done.
14. One bite, the meat is tender and not old at all, the baby can easily eat 10 or 8 in one go.
