material

Eggs, lean meat, shallots, salt, soy sauce, sesame oil, ginger powder, pepper powder and pepper powder.

working methods

1. Slice a piece of plum meat, chop it into stuffing, and chop the shallots.

2. Add salt, soy sauce, sesame oil, ginger powder, pepper, pepper powder and chopped green onion to the meat stuffing and stir well.

3. Beat the eggs three times (twice first, one time is not enough), beat the egg whites and yolks as evenly as possible, take a rest and scoop off the foam on them.

4. Put a little oil in the wok and turn on a small fire. After the oil is 60% hot, scoop a spoonful of egg liquid, gently rotate the wok, spread the egg liquid evenly into a round cake, add a proper amount of meat, gently close the egg skin with a spoon, and make it into a box. Even if an egg dumpling stand disappears, you can push it aside and move on to the next one. Egg dumplings are golden on both sides and can be eaten.

5. Stir-fry chopped green onion in the remaining oil in the pot, add chopped tomato, stir-fry until paste, add boiled water, soy sauce and salt, add egg jiaozi after boiling, simmer for 5 minutes on low heat, and pour a little balsamic vinegar when taking out of the pot.