The key to making egg dumplings lies in the egg skin, and it is very difficult to spread the egg skin, which not only takes time, but also requires patience and skill.
ingredients: lean pork (184g), eggs (6) and garlic (1/2 tbsp).
marinade: white sugar (1/6 tbsp), salt (1/5 tbsp), white pepper (1/8 tbsp), cornmeal (1/2 tbsp), sesame oil (1/3 tbsp) and soy sauce (1/2 tbsp).
seasoning: peanut oil (8 tablespoons).
raw materials: a few eggs and some lean meat.
Beat the eggs into a bowl, add a little salt and mix well; Chop some lean meat, add some salt and mix well; Other ingredients can be freely used according to their own preferences, and can be put in eggs or meat. For example, in meat, glutinous rice can be put to make it refreshing and reduce the amount of meat.
Practice
1. Turn on a small fire, put a little oil in the pot, and shake the pot surface counterclockwise to make the oil evenly touch the bottom of the pot. The amount of oil is appropriate at this time when there is no obvious oil accumulation at the bottom of the pot.
2. Put one or two spoonfuls of egg liquid into the pot, and shake the pot surface clockwise to make the area of the egg skin as large as possible without holes in the middle;
3. At the same time, knead a small amount of minced meat into your favorite shape, such as a tube, a cake, a strip, a bowl, a wind, and a handle (preferably a circle), and put it in the center of the egg skin;
4. Turn the egg skins around with a spade or chopsticks to wrap the meat.
5. Fry the whole egg-wrapped meat in reverse, and the egg dumplings can be formed, which can be turned over several times as needed; The above process is faster, and it is more convenient for two people to operate at the same time. If one person fires, it will be smaller;
6. You can master how long it takes to fry. Usually, you can fish it out in golden brown, but you can't eat it yet, because the meat is not fully cooked.
7. repeat the above steps for n times to fry n egg dumplings.