"It's so simple. People use rice spoons to make egg dumplings, but she doesn't use anything. She makes one every minute." This is what a friend said about her mother, accompanied by a picture of her mother using a spoon to make egg dumplings. After watching the short video, I laughed at my phone. The first smile shows off the happiness and frankness of the mother, and the second smile shows off the cleverness and cuteness of the old lady.

In the video, the old lady used the flat bottom of a small spoon to make circles on the electric pan, then spread out a round and thin egg cake skin, then put the meat filling, and then closed it , a golden and beautiful egg dumpling is ready. It didn’t even last a minute, the entire short video only lasted 15 seconds, and the whole process was done so calmly and quickly. I was so tempted when I watched it that I had to imitate it. How can we not have egg dumplings during the Chinese New Year, hot pot soup and so on?

I have written about egg dumplings made with a rice spoon before, the traditional type where the rice spoon is directly placed on the fire. Someone asked if the rice spoon can be burned? Is it toxic if heated directly over a gas fire? Don't know how to answer. Others said that if the egg liquid has not solidified, how can the meat filling be cooked? This is the right question. The low temperature and the quick removal after preparation ensure that the dumplings can be made into a complete shape and that the golden color is not burnt. Therefore, the inside is really not cooked yet. The egg dumplings are only semi-finished products. They are just made into egg liquid dumpling skins. Later, they have to be cooked by eating them. They are cooked in soups, hot pots, etc. The egg flavor is combined with the meat flavor, which is very unique. The beauty.

Egg dumplings

Ingredients: 3 eggs; 190 grams of meat filling, 2 grams of salt, 10 grams of green onions, 7 grams of ginger, 10 grams of oyster sauce

Method : Add the seasonings to the meat filling and stir evenly. Use chopsticks to move in one direction and stir until it becomes stringy.

Crack the eggs into a bowl and beat them up. The more scattered they are, the easier it will be to spread the egg cake skin evenly. Otherwise, there will be lumps of egg white or egg yolk, which will be difficult to scoop out with a spoon and will pull and pull.

Use a heat-resistant silicone brush to brush a thin layer of oil on the electric baking pan, then put the brush aside. If there is any egg liquid dripping during the process of making egg dumplings, dry it. After that, use this brush to sweep out the residue, which is equivalent to brushing a little more oil. In fact, the current electric baking pans are all non-stick, and you only need to brush oil once during the whole process. Don't apply too much oil, otherwise it will be slippery and the egg liquid will not stick to it, making it difficult to set the shape.

Set the electric baking pan to low temperature, then use a spoon to scoop a full spoonful of egg liquid, pour it into the electric baking pan, and use the flat bottom of the spoon to spread it into an egg cake skin in circles. The egg cake skin can be made thicker and cooked slowly for easier handling.

Then quickly add a small ball of meat filling, don’t put too much, use less to wrap easily.

Use chopsticks to poke the edge of the egg pancake skin. If you can poke it up, it means the bottom has solidified. Quickly pick up one side and fold it to the other side so that it completely covers the filling. It is not completely solidified but has been glued into a dumpling shape. Press the edges until you feel they are all closed and you can take it out.

Once you have made three or five, you will become proficient. You can spread out several small egg pancake skins at a time. The key is to control the heat. As long as the temperature is not too high, the egg liquid will not be cooked instantly and can remain. If you have time, you can put the fillings and make them into dumpling shapes. You have to find out the temperature performance of your home appliance baking pan. I use self-cooking and always operate it at low temperature.

Tips:

After everything is done, you can steam it in a pot for 10 minutes until the filling is cooked. It can also be used in cooking, hot pot, casseroles, and soups. Put it in for a few minutes and cook until cooked through. If you can’t use up the egg dumplings you make at one time, pack the leftovers and freeze them.

I also have a question, the edges of the egg pancake are already cooked, can they still stick to it? You can rest assured that the hot pot will not fall apart after a long period of cooking, so the filling should not be too thin or sticky, which will help stick to the egg cake skin and prevent the soup from leaking.

#我为热肉Crazy#