Main ingredients
300g cabbage, fungus, 100g dried shrimps, 50g 2 eggs
Accessory ingredients
An appropriate amount of oil, an appropriate amount of salt, an appropriate amount of cooking wine, an appropriate amount of sesame oil
p>Steps
1. Raw materials: cabbage, fungus, shrimp skin, eggs
2. Chop cabbage
3. Chop fungus
p>4. Soak the shrimp skin in water to remove some saltiness
5. Crack the eggs into a bowl, add salt and cooking wine and beat them up
6. Heat the oil in the pot and add Pour the egg liquid into the pot
7. Fry over low heat
8. After all the egg liquid has solidified, stir-fry the eggs
9. Put a little bit into the pot Oil, when the oil is hot, add the dried shrimps and stir-fry
10. Add cooking wine
11. Fry until the dried shrimps turn slightly yellow
12. Remove and let cool< /p>
13. Put all the ingredients into a bowl
14. Stir evenly
15. Add salt and mix well
16. Add Mix a little sesame oil and the filling is ready
17. Take a piece of dumpling wrapper and add the filling
18. Dip a little water with your fingers and apply it on the edge of the dumpling wrapper. Knead the edges
19. Wrap all the dumplings in sequence
20. Heat oil in the pot
21. Add the dumplings
22. Fry the bottom of the dumplings until slightly brown
23. Then add water
24. Cover and simmer
25. Boil the water and boil it Cover and add a little oil and continue frying
26. Fry both sides until golden.
Tips
The salt in the filling should not be added until you are ready to pack it. When the water comes out, put it on one side.
Because they are filled with plain fillings, they are easier to cook and do not need to be simmered for too long