Steamed Egg Dumplings in Broth

Steamed Egg Dumplings in Broth

1. Prepare the ingredients and mix the meat filling. This mixing method will not be introduced. The salty and umami flavor is fine. The ingredients used for mixing are different.

2. Install the six discs, turn on the power, and use the oil brush to brush the oil in the first three. Turn on high heat and heat the pan. The operation is slow one by one. The eggs are broken up with a manual whisk.

3. After the oil is hot, turn to medium heat and pour in an appropriate amount of egg liquid to cover the bottom of the disk. Not too much.

4. Then wait for the egg liquid to solidify slightly, and put an appropriate amount of meat filling on one side, not too much, it will not cover.

5. Then use a silicone spatula to pick up the egg skin from the side and cover it on the other side, and press it slightly. Be sure not to wait until the egg liquid is completely solidified and semi-solidified. Cover it, and then press it slightly to bond it.

6. Shovel it out and put it on the plate. Make the order, pour a bowl of broth, put it in a deep pot filled with water, wash the green onions and chopped green onions for later use.

7. Pot with cold water, cover the pot, and steam on high heat for 15-18 minutes.

8. Steam, boil, sprinkle with chopped green onion. Let it simmer for a minute, and it's ready to eat!

Tips:

Tips: 1. The egg liquid should be thinner, too thick is not easy to pack.
2. Don't put too much minced meat.