Shrimp and Egg Dumpling Soup
1.
Prepare egg dumpling materials.
2.
Add shiitake mushrooms, yam, green onion and ginger minced to the meat.
3.
Add salt, sugar, light soy sauce, oil, white pepper, and sesame oil, mix well, and beat in one direction until the meat is firm.
4.
Beat the eggs into egg liquid for later use.
5.
Pour a little oil in a non-stick frying pan, pour a spoonful of egg liquid and shake until the egg liquid has solidified into a round egg skin.
6.
When the egg liquid is half-solidified, put the meat filling on the egg skin.
7.
Flip up one side of the egg skin to cover the meat, and lightly press the edges until the egg dumplings are glued together.
8.
Prepare the ingredients needed for the shrimp and egg dumpling soup.
9.
2. Heat oil in a pot, add green onion and ginger and sauté until fragrant.
10.
Add the shrimp, pour in a little cooking wine, and stir-fry until the shrimp turns red.
11.
Pour clean water into the pot and bring it to a boil.
12.
Add egg dumplings, boil again, turn to medium heat and simmer for 5 minutes.
13.
Add the peeled quail eggs to the pot, then add the vegetables and cook until they are broken.
14.
Add appropriate amount of salt and pepper to taste, and drizzle with sesame oil before serving.
15.
Sprinkle chopped green onion and serve while hot.
Tips:
Tips for egg dumplings:
1. The yam can be replaced with water chestnuts, and the filling can be matched with the existing ingredients according to personal preference.
2. If there is no small frying pan, the traditional method of using a large spoon is the same; if some, it is easier to use this small frying pan.
3. Make more at a time, put it in the refrigerator, and it will be convenient when you eat it next time.
4. White pepper has great medicinal value, it can dispel cold, invigorate the stomach, etc., can increase appetite, help digestion, and promote sweating; it also has antiseptic and antibacterial effects, and can detoxify fish and shrimp.
