Raw materials: pork, eggs, water chestnut, mushrooms, carrots, salt and chives.

Practice steps:

Step 1: Prepare dumpling stuffing: chop pork into minced meat, put water chestnut, carrot and mushroom (soaked in advance) into a cooking machine and stir into pieces, and cut shallots into pieces. Mix all the raw materials together and stir well.

The second step is to break the eggs and fully break them up.

The third step, the tool for making egg dumpling skin is the stainless steel spoon for soup at home. Brush a small amount of oil in the spoon, turn the fire to a minimum, and heat the spoon on the fire.

Step 4: Remove the spoon from the fire, add an appropriate amount of egg liquid into the spoon, and rotate the spoon quickly to cover the egg liquid on the spoon.

Step 5, add a proper amount of stuffing after the egg skin is formed.

Step six, put the spoon on the fire to heat it and turn it. When the egg skin is lifted from the spoon, gently hold the edge with chopsticks and wrap the filling. When the sandwiched egg skin touches the other side, gently press it with chopsticks to seal the egg skins on both sides, and then leave the fire, and an egg jiaozi is ready. Finish in turn.

Step 7: finally steam in a cage for 15 minutes.

Tips:

1, remember the minimum fire of the gas stove. If possible, it is best to use that kind of charcoal fire, but it should not be too big. 2. Before adding the egg liquid, the spoon should not be too hot, otherwise the egg liquid will be cooked without turning around in the spoon and will not become the egg skin. 3. Egg skins and fillings should be operated away from fire sources. Finally, when the egg skin is closed, it is not advisable to stay on the fire for too long to avoid being burned.