Vermicelli Soup with Vegetables and Egg Dumplings
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Beat the eggs and duck eggs into a bowl, (it is said that adding duck eggs can make the egg skin a little bit stronger), add an appropriate amount of salt, cooking wine, and beat them up.
2. Add salt, cooking wine, oyster sauce and pepper to the meat and beat until it is strong.
3. Preheat the frying spoon and brush with a thin layer of oil.
4. Use the soup spoon to hold a spoonful of egg liquid, pour it into the scrambled spoon, turn in a circle to spread the egg liquid evenly, until the egg liquid is about to solidify.
5. Put in an appropriate amount of minced meat, carefully pick up the egg crust with chopsticks, and wrap the minced meat. (It's better to make the mince into an oval shape)
6. You can heat it for a few more seconds to make the egg liquid and filling better fit. Finish all the egg dumplings.
7. This is because the temperature of the frying spoon is just right, and the skin of the egg dumplings is relatively smooth.
8. This is because the temperature of the frying spoon is a bit high, and the egg liquid will bulge when poured into it, and lines will appear.
9. These are a lot of minced meat and can't hold them.
10. These are meat fillings that are put in when the egg liquid is a little bit runny. The egg skin is very soft and not easy to pack.
11. Wash the vegetables and break.
12. Bring water to a boil in a casserole, add vermicelli and boil until soft.
13. Flip in the egg dumplings and cook until the egg dumplings float.
14. Add the greens and turn off the heat after boiling. Don't keep the vegetables for too long, they won't taste good after they are soft.
15. Add appropriate amount of sesame oil.
16. Season with salt and sprinkle with chopped green onion.
17. Put it into a bowl.
Tips:After making about 3-5 egg dumplings, you can brush the oil in the frying spoon again.
Make a few more, and you will eat it slowly.
