Eggs are small in size, but there are many ways to make them. They can be made into independent dishes independently, and can also be used as an aid for making fillings. At the same time, eggs are the main characters in making most cakes and cookies. Simple methods include boiled eggs, poached eggs and egg cakes; There are also scrambled eggs with various ingredients; You can also make egg drop soup or egg syrup.
Near the Spring Festival, the most important festival in the hearts of ordinary people, most families will make a plate of golden egg dumplings in order to get a good start at the New Year's Eve dinner. Egg dumplings, also called Yuanbao dumplings or Fulu dumplings, are not only of high value and delicious taste, but also have excellent meanings. Egg dumplings seem simple, but there are many internal tips. After learning, this year's New Year's Eve dinner will shine!
Ingredients: 5 eggs, half a catty of lean pork, chopped green onion, edible oil, salt, soy sauce and cooking wine.
Production process:
Beat the eggs into a large bowl, add a little cooking oil and stir together.
Chop lean pork into meat stuffing, add chopped green onion, soy sauce, cooking wine and salt, and stir well to make egg dumpling stuffing for later use.
Take a thick spoon with a slightly larger diameter and put it directly on the fire and heat it with a small fire, without oil, until the spoon smokes slightly.
Brush a thin layer of cooking oil in the spoon, then pour a spoonful of egg liquid, slowly spread it evenly in the spoon, fry it on the stove and make the egg skin.
Take off the solidified egg skin, spread with pork stuffing, and knead together like jiaozi.
Put the wrapped egg dumplings into a frying pan, pour a little cooking oil and fry slowly. When both sides are golden yellow, the meat inside is cooked.
Cooking skills:
The key point of making egg dumplings is mainly on the fried egg skin. The trick to make the egg skin thin and unbreakable is to add a small amount of cooking oil before breaking the egg liquid. Cooking oil can be easily torn when frying egg skin, which is not sticky and has certain elasticity.
After the egg skin is formed, when the meat stuffing is not easy to knead, you can coat a layer of egg liquid on the edge and heat it slightly with a small fire to make it stick.
Generally, the yolk of ordinary eggs is yellow, and the fried egg skin is pale white. The yolk of peasant soil is red, and the fried egg skin is golden yellow, which is more colorful and beautiful.
Semi-finished egg dumplings can be refrigerated for a short time, taken out when you want to eat, or fried or cooked in hot pot.