Zhaergen Egg Dumplings

Name: Zhaergen Egg Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 200g pork; A handful Zhe Ergen; Some oil; Some salt

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Spring and summer are a good season to eat wild vegetables. At this time, the rain is abundant, and the fields and all kinds of wild vegetables grow lush and tender.

When Meimei was young, she grew up in the country. When spring and summer came, the children would invite friends and accompany to pick wild vegetables and wild fruits after school. Of course, these are secondary, and the most important thing is fullness. Mountain mad running is fun, and when it gets dark, we will go back to each house, and my mother will make all kinds of delicious wild vegetables. Looking back now, it is really mouth-watering!

When I grow up, I miss all kinds of wild vegetables from my childhood more and more. Relatives in the countryside often call to ask, what agricultural products should I bring? I always ask eagerly: Are there any wild vegetables in the season? Over time, my relatives all know about my hobby. Last week, my mother went back to my hometown and brought back a large bag of fold ear roots. Now it is the time when the fold ear roots are the most tender. Kind of delicious.
Zheergen is actually a kind of herbal medicine, and its medicinal effect is very good. It can relieve cough and reduce phlegm, and can also reduce inflammation and sterilization. It has a good therapeutic effect on common diseases such as high incidence of human cough and sputum, lung abscess, etc. In summer If you have cough symptoms, boil water with Zhaergen, which can make the effect of clearing heat and detoxifying better. In addition, Zhaergen has obvious diuretic effect, so don't miss it when you lose weight. People who are prone to edema can also eat more.

There are many ways to eat Zheergen, and the roots, stems and leaves can be used in vegetables. Cold and stir-fried dishes are delicious. Now when Zheergen is the most tender, it is also very good to make dumpling fillings. This idea was originally In order to coax children to eat Zheergen, Zheergen has a strong fishy smell, which is unacceptable to many people. If you think so, then you must try today’s practice. Treat Zheergen a little bit and make it. There is no peculiar smell at all, but it makes the meat filling softer, and the child has eaten a few in a row.

Ingredients

4 Egg
200g Pork
A handful Zhe Ergen
Some Oil
Some Salt

Zhaergen Egg Dumplings

1. The ingredients are ready, the pork is slightly fatty, and the leaves are selected for the root of the ears. The taste is more delicate and no residue.

2. Wash the roots and leaves of the ears, and chop them.

3. After the pork is chopped, mix it with the leaves of Zhe'er root, seasoning with salt to make a filling for later use. The ratio of Zhe'er root leaves and pork is 1:3. Doing this does not need to add egg liquid or water. The meat filling is soft and tasty. Not greasy.

4. Knock the egg mixture into a bowl, beat it up, and add a little salt to taste for later use.

5. Put oil in the pot and heat it to 50% heat, scoop up a large spoonful of egg liquid and pour it into the bottom of the pot, let the egg liquid flow naturally into an oval shape.

6. When the bottom of the egg liquid is slightly solidified and the surface is still moist, pick up a tuft of meat filling and place it on one end of the egg block.

7. Use a spatula to turn over the egg skin, chopsticks help turn the egg skin wrapped in meat over.

8. Flip about two or three times to wrap the meat completely, press both ends with a spatula to wrap tightly. When frying the egg crust, let the area of the egg liquid flow a little wider. It does not matter if the shape is not standardized. You can wrap a few more layers at the back, as long as the meat filling is completely wrapped. After wrapping, close the mouth down and use the bottom of the pan. Temperature heating and shaping.

9. For each package, you can flick it to the side of the pan and continue to make the next one. Use the remaining temperature to fry the surface of the egg dumplings in front until they are slightly browned and taste more delicious.

10. After all the egg dumplings are done, put them in a microwave oven and heat them on high heat for 5 minutes. The filling will be fully cooked. When I was a child, there was no microwave. The traditional method is to steam it in a steamer for 10 minutes. , You can add peppers or other seasonings to the pot according to your own preferences. If you eat lightly, you can eat it directly after steaming. The aroma is tangy and the taste is delicate, especially suitable for tonic for the elderly and children.

Tips:
1. When frying the egg crust, pour the egg liquid into the pan. The fire must not be too high. Turn the pan slightly to make the area of the egg liquid a little wider. It doesn't matter if the shape is not standardized. Just wrap the stuffing completely.
2. Don't rush to take out each package. Push them to the side of the pot. When making the egg dumplings, you can use the remaining temperature to fry the egg skins and color them, with a little golden egg dumplings. It tastes better and tastes better.
3. Because egg dumplings are more time-consuming to make, you can pack more at a time, and steam them as you eat. The wrapped egg dumplings can be eaten directly or combined with other vegetable meatballs to make three fresh soups. Or add some chili and stew it will be delicious.