Egg dumplings are the most common dish. In the past, they were cooked by every household during the Spring Festival, which is a must-have dish here. When I was a child, my mother watched us. Now we watch the children. There hasn't been much change for decades.

in my opinion, egg dumplings are more of a complex, and their own taste is not important, as long as they suit their own taste. Now, in addition to the Chinese New Year, I have to do it, and I usually want to eat and do it. Actually, making egg dumplings is quite simple. Let me introduce my traditional practice.

First, make dumpling stuffing, which is mainly made of pork, and the ingredients are water chestnut, garlic flower, monosodium glutamate, salt, etc., and then stir the eggs for later use. Finally, the iron spoon made of pig iron is heated on the fire (carbon fire was used in the past, but now gas is used), a piece of fat pork is prepared, rubbed in the hot iron spoon (mainly to prevent the egg juice from sticking to the spoon after pouring), the egg meter is poured into the spread dumpling skin, and the dumpling stuffing is put on the dumpling skin with chopsticks to make jiaozi (because it is hot, it cannot be pinched by hand).

Although this practice is slow, it does have another feeling. One by one, the egg dumplings are cooked slowly, and the sense of accomplishment is particularly satisfying. Egg dumplings are one of my favorite foods. When I was a child, my parents used to cook for me. I've done it myself. It is found that the quality of fried egg dumplings is directly related to the quality of the pot. First of all, you must choose a good pot, and the egg dumplings fried evenly by heating are beautiful. The steps of making egg dumplings are as follows: 1. Chop shallots, pour them into a minced meat bowl, add white pepper, cooking wine and light soy sauce, stir well and marinate for 2 minutes. 2. Add an appropriate amount of eggs into the bowl and stir well. 3. Brush the spoon with oil, heat it, pour in the egg liquid, and fry it into an egg cake. 4. Add the minced meat and roll it into a jiaozi shape. 5. When it is cooked, you must master the temperature of the pan, because the fire is too strong. Be sure to fry slowly and with enough oil. Share with you the practice of an egg dumpling. Egg dumplings are an indispensable delicacy for Chinese New Year in many places. Although there are many frozen dumplings sold outside, they are still far from home-made ones. Egg dumplings, as the name suggests, are jiaozi made of eggs. Because it is golden in color and shaped like a gold ingot, it is also called rich dumplings and gold ingots. It's perfect for Chinese New Year. You can also make more and freeze them in the refrigerator, take them out when you eat, and make hot pot, braised, sweet and sour, and casserole, all of which are delicious. Ingredients: eggs, 5 starches, 1 teaspoon pork stuffing, 2g carrot (soy sauce, soy sauce, sesame oil, salt, chicken powder, spiced powder, a little sugar, pepper), appropriate amount of chopped green onion, Jiang Mo proper amount of vegetable oil and proper steps to prepare the stuffing of egg dumplings: add vegetable oil, soy sauce, soy sauce, sesame oil, salt, chicken powder, a little sugar, pepper and chopped green onion to 2g of pork stuffing, and Jiang Mo will keep stirring in one direction with chopsticks to make the meat stronger! Add chopped carrots. Stir well again to make the meat strong. Be sure to stir for a while here to make the meat strong. Prepare the egg skin of egg dumplings: add a little water to a spoonful of starch and stir evenly to make water starch for later use. Beat five eggs in a bowl, add the prepared water starch and stir well (adding water starch to the eggs is to increase the toughness of the egg skin, so that the egg skin is not easy to break. If you have duck eggs at home, you can also use duck eggs, which are more resilient). Sieve the stirred egg liquid twice, and the egg skin spread out by the sieved egg paste will be more delicate. Brush a little oil in the pan and simmer all the time. When the pot is warm, add a spoonful of egg liquid and spread it flat with a spoon, not too thick. Put the stirred pork stuffing on one side of the egg skin before the egg liquid solidifies. Turn the other side of the egg skin over with a spoon, wrap the meat stuffing, and press the edge tightly with a spoon. Is it simple to make such an egg dumpling? Tips: 1. Adding some water starch to the egg liquid can make the egg skin more tough and not easy to break. If there are duck eggs at home, adding two duck eggs can also increase the toughness of the egg skin. 2. You can change the stuffing of egg dumplings into your favorite. 3. When frying eggs, be sure to wait until the pan is warm, then pour the egg liquid into the pan and spread it out with a spoon. If the pan is cold, the egg liquid cannot be spread out with a spoon. It will cause inconsistency in thickness. At the same time, keep the fire small all the time. 4. Don't put too much stuffing, and leave a gap at the edge, so that it can be sealed. 5. When covering the skin of the egg dumplings, the action must be light. When taking out the egg dumplings, use a shovel instead of chopsticks to prevent puncture. 6. The egg dumplings made in this way are raw and can't be eaten. You can steam, braise, sweet and sour, make hot pot and casserole! In short, eat it when it is cooked! ! ! 7. Be patient when making egg dumplings. Don't worry, take your time. After doing a few, it will be easy! It will get better and better. Come on! Try it if you like it! Thank you for watching! Egg dumplings are spread out and fried into skins with beaten egg liquid, and then wrapped with meat stuffing, which looks like jiaozi. There is a saying about the origin of egg dumplings: After the Qin and Han Dynasties, due to the struggle for kingship, the war in the north continued, resulting in five great population migrations in the history of China. The people of the Central Plains and the officials and gentry migrated to the south, and finally settled down in the border areas of Jiangxi, Fujian and Guangdong provinces, forming the Hakka clan. Northerners are used to eating jiaozi, but there is no wheat in the south, so Hakka people have to try their best to use other raw materials-jiaozi made of sweet potato powder and egg dumplings made of egg skins. Nowadays, egg dumplings are popular in Jiangsu, Zhejiang, Shanghai and Anhui. Especially during the Chinese New Year, there will be various dishes made of egg dumplings in the New Year's Eve. Because it is shaped like an ingot, the meaning is particularly good. In Suzhou people's New Year's Eve dinner, egg dumplings (gold ingots) are very popular. Cook it in a pot with meatballs. An ingot, a reunion and a hot pot have become the most popular "family photo". The shape of egg dumplings is similar to that of jiaozi, but the methods are quite different. The wrapping method is quite different except that the outer skin is made of different materials. Generally, people who make egg dumplings well can make perfect egg dumplings with only one pot and one spoon. But we don't always make egg dumplings. How can we make good and standard egg dumplings? In fact, it's very simple, just a better stainless steel spoon, whole egg liquid, lard and meat stuffing. After the gas is turned on, the stove fire is adjusted to the minimum circle, the spoon is heated on the fire, and lard is used to brush a circle on the iron spoon for lubrication. Using lard can increase the flavor of the egg skin. Then scoop a spoonful of egg liquid with a porcelain spoon and pour it into the iron spoon, then lift your wrist and turn it gently, and the egg liquid will spread all over the iron spoon surface. Even thickness, and very regular. While the egg liquid is not completely solidified, put a small mass of minced meat in the center of the egg skin, carefully stir one side with the tip of chopsticks, and lift it to cover the minced meat. Then use chopsticks to press the edge of the egg dumplings. Pay attention to the heat and time when making egg dumplings, but if you adjust it to the minimum circle of the gas stove, it basically depends on the timing. When applying oil, you must apply it evenly. When pouring the egg liquid, let the egg liquid be covered with a spoon. If you pour too much, you should pour the excess egg liquid back into the bowl containing the egg liquid. In this way, the thickness can be well controlled. The egg skin should not be fried for too long. As long as the edge is cooked and the middle is almost cooked, you can put the minced meat. Egg dumplings can be made into many dishes, such as steamed egg dumplings, steamed chicken with egg dumplings, egg dumplings with pork belly, green vegetable soup, family portrait soup, five blessings and so on. The following is a new year's dish made of egg dumplings: ingredients needed for family portrait soup: egg dumplings, 6 Longkou vermicelli, 15 grams of Pleurotus ostreatus, 2 grams of gingko, 1 tomatoes, ginger, onion, oil and salt, and chicken essence. Practice: 1. Slice tomatoes and ginger, and cut the onion into the last section. Soak the vermicelli in warm water until soft. 2. Stir-fry tomatoes, ginger slices and scallions in a hot pan. 3. Add appropriate amount of water to boil, and then add pork balls to cook. 4. Wait until it boils, then add Pleurotus ostreatus, ginkgo and egg dumplings and cook for about 5 minutes. After 5.5 minutes, the soft vermicelli can be cooked, seasoned with salt and chicken essence. 1 Add a little cooking oil to the egg liquid of the egg skin and stir it evenly. 2. The round spoon used to make the egg skin must be added very hot. Rub it in the spoon with oil. The process of wiping oil is matched with the cooking oil added before, which can further ensure that the egg skin will not stick to the spoon. When the edge of the egg skin is solidified and the bottom is still a little wet, it is necessary to clip the meat stuffing and close the egg skin. Use the egg liquid that is not completely solidified to bond the folded egg skin and seal the meat stuffing inside. 4 The spoon for making egg dumplings should be kept clean. After the last one is finished, there should be no residue in the spoon. If there is residue, it can be wiped off with kitchen paper. Otherwise, the egg dumplings made next will be easy to stick to the spoon, which is not easy to form, so it will fail (if there is a failed product, don't waste it and break it, put it in the meat stuffing and mix it evenly, so it can be used as stuffing. ) Make hot pot egg dumplings with a small spoon. One egg dumpling a minute is made with a rice spoon, which I wrote about before. Traditionally, I just set the rice spoon on fire. Someone asked if the rice spoon could burn out. Will direct gas heating on fire be toxic? I don't know how to answer. Others say that the egg liquid is not solidified, how can the meat be cooked? That's right. The low temperature and quick take-out ensure that you can make a complete jiaozi shape without burning its golden color. Therefore, it is really not cooked inside. Egg dumplings are only semi-finished products, just a dumpling skin with egg liquid. Later, we have to continue cooking by eating, cooking in soup, hot pot, etc., with egg fragrance and meat fragrance, which is very unique. Egg dumpling material: 3 eggs; 19 grams of meat stuffing, 2 grams of salt, 1 grams of onion, 7 grams of ginger and 1 grams of oyster sauce. Practice: Add seasonings to the meat stuffing and stir it evenly. Use chopsticks to stir it in one direction until it appears in a state of wiredrawing. The eggs are knocked into the bowl and scattered, and the more scattered they are, the easier it is to spread the omelet skin evenly. Otherwise, it is not easy to scoop out pieces of egg white or yolk with a spoon, which is ridiculous. Use a heat-resistant silicone brush in the electric baking pan to brush a thin layer of oil, and then put the brush aside. If there is dripping egg liquid or something in the process of making egg dumplings, use this brush to sweep the slag out after drying, which means brushing some oil again. In fact, the current electric baking pans are all non-stick, and it is enough to brush the oil once in the whole process. Don't brush too much oil, it will slip, and the egg liquid won't stick. It's not easy to set. Turn the electric baking pan to a low temperature, then scoop a spoonful of egg liquid with a spoon and pour it into the electric baking pan. Then use the flat bottom of the spoon to spread it into an omelet skin with a circle. The omelet crust can be made thicker and cooked slowly and easily. Then quickly put in a small ball of meat, not too much, less easy to wrap. Poke the edge of the omelet crust with chopsticks, and if it can be poked, it means that the bottom has solidified, so you can quickly pick up one side and fold it to the other side, so that it can completely cover the filling. Before the top is completely solidified, it will stick into a jiaozi shape. Press the edge, and you can take it out when you feel that it is closed. You are skilled in making three or five pieces, and you can spread a few more pieces of omelet skins at a time. The key is to master the heat. As long as the temperature is not too high, the egg liquid will not be cooked instantly, so you can leave time for filling and then synthesize jiaozi-shaped, which depends on finding out the temperature performance of your own electric baking pan. I use my own cooking and always operate at low temperature. Tip: After it is all done, you can steam it for 1 minutes until the stuffing is cooked. It can also be used in cooking, hot pot, casserole and stew. Put it in a few minutes in advance and cook it until it is cooked. If you can't use up the egg dumplings at one time, pack the rest and freeze them. The first time I ate egg dumplings was when I was eating hot pot. I took a bite of gravy mixed with egg fragrance, and I never forgot the taste after eating it. The meat stuffing is wrapped in golden egg skin, which just looks attractive! Today, I'll teach you a simple method. A pair of chopsticks and a spoon can make delicious egg dumplings. Egg dumplings are not only good finger food, but also can be used as food! Delicious small egg dumplings are more nutritious and more delicious than jiaozi, so learn to cook them for your family ~ Egg dumplings are taught By Mr. Kong. Pork belly is the main ingredient of cooking materials, 5g eggs, 6 accessories, pork suet, 5g salt, 2 shallots, 1 tablespoon ginger, 2 pieces of cooking wine, 1. After the pork belly is chopped into minced meat, add 1 egg, chopped onion and ginger, salt, cooking wine and light soy sauce. (remember to buy pork belly for the meat stuffing. It's better to be fat and thin, and the pure lean meat is too firewood, so it's not delicious to make stuffing. ) 2. Chopsticks stir hard in one direction, and the meat stuffing will become sticky during the stirring process. At this time, add a small amount of water, continue to stir, and then add a small amount of water until the meat stuffing is not too sticky, and the chopsticks will quickly fall to one side when standing upright in the meat stuffing. (But you can't let the meat out of the water, that is to say, the water put in should be absorbed by the meat, and the water should be added in small amounts several times, and each time it is added, it should be stirred until the water is absorbed, and then added. This step is very important, otherwise the meat will be very firewood. ) 3. Beat the eggs into a large bowl, add a little salt, break them up with chopsticks and mix well. Heat the soup spoon, turn it around with a piece of pig fat and brush it hard, so that the spoon is smeared with lard. 4. Pour in the right amount of egg liquid and gently rotate. 5. Make the egg liquid evenly spread over the spoon. 6. Pour the excess egg liquid in the spoon into the egg liquid bowl. 7. After the egg skin is shaped, scoop a spoonful of meat and fill it in. The amount of stuffing in the egg dumplings depends on the size of the egg skin, not too full. ) 8. When the egg skin is solidified and slightly tilted around, you can pick up one side with chopsticks and fold it to the other side. (The whole process is made with a small fire. After the spoon is completely heated, it will be easier to lift the egg skin. 9. Press the seal a few times and make other egg dumplings in turn. Five eggs can make about 35 egg dumplings. ) 1. Put the egg dumplings in a steamer and steam for 25-3 minutes before serving. The prepared egg dumplings can also be used to rinse hot pot, cook casserole, cook vermicelli and cook noodles, and you can mix them any way you want. 1. There are many ways to eat egg dumplings. After they are prepared, they can be refrigerated or frozen in the refrigerator and eaten within three to five days. Can be used for soup, hot pot, steamed food is a good choice, steamed food, you can add a soup to pour, very delicious. 2, remember not to put too much salt in the meat stuffing, not too salty. Because the egg dumplings need to be processed in the later stage before they are served, they are too salty and will be processed in the later stage