#冬至大如年#pumpy Korean Style Coriander Egg Mushroom Soup
1.
Beat 6 eggs in a bowl, pour 10ml June fresh 10g light salt premium soy sauce, beat the eggs and set aside
2.
Pour 15ml of grape seed oil into the pot
3.
Pour in the egg liquid to condense for a while
4.
Then keep stirring, let it loose and serve
5.
Pour 35ml of grape seed oil into the pot, diced the washed carrots, eryngii mushrooms and winter bamboo shoots into the pot and stir fry
6.
Blanch the old tofu in advance, then cut into cubes, soak the black fungus, wash and chop into the pot, continue to stir fry evenly
7.
Pour 20ml June fresh, 10g light salt premium soy sauce and 10g salt, stir fry evenly
8.
Pour in the scrambled eggs
9.
After stirring evenly, pour in the cassava powder juice to thicken it to reduce water output
10.
Pour in the washed and chopped coriander
11.
After stir-frying evenly, the filling is ready
12.
Roll out the dumpling wrappers in advance. Korean dumpling wrappers need to be larger than ordinary dumpling wrappers.
13.
Take a dumpling wrapper and put it in the filling
14.
It’s very simple to wrap it in the shape of an ingot
15.
Put the wrapped dumplings in the pot and steam for 15 minutes in advance, take them out and put them in a bowl
16.
Pour in your favorite clear soup, and a bowl of Korean soup dumplings are done.
Tips:
1. Adding soy sauce to scrambled eggs can increase the color and freshness
2. Because it is a vegetarian dumpling with eggs, vegetarians who do not eat eggs can leave it alone
3. Vegetarian dumplings are easy to disperse, adding some starch will make the ingredients stick together, making it easy to pack
4. Soup dumplings I use fish soup, you can also change to different soup bases according to your preference, each with its own flavor
