working methods

Ingredients: nine dishes, eggs, shrimp skin, salt, cooking oil and cooking wine.

Specific production steps:

1, let's first pick the prepared ingredients, remove the old leaves and rotten leaves of nine dishes, then clean them, spin off the water, and then put them in the pot to control the water slightly for later use.

2. Then we beat the prepared eggs into a bowl, break them up with chopsticks, add a little cooking wine, add some cold boiled water, and stir them evenly for later use.

3. Add oil to the pan, pour in the beaten egg liquid after the oil is hot, then fry it slowly with a small fire and quickly break it up with chopsticks to make the egg liquid cooked thoroughly, and then take it out and dry it for later use.

4. After the nine dishes are dried, cut into small grains, the smaller the better, chop them, put them in a basin, pour in a proper amount of cooked oil and stir evenly for later use.

5. Pour scrambled eggs into the stirred nine dishes, stir them evenly with chopsticks, then add a small amount of salt and chicken essence, stir them evenly, then add a proper amount of shrimp skin and stir them evenly for later use, so that the egg stuffing is ready. Don't put other spices, such as thirteen spices, onions, ginger and garlic, because it is easy to cover up the umami flavor of the nine dishes.

6. We wrap the prepared nine-dish stuffing into jiaozi, then add a proper amount of clear water to the pot, put it into the wrapped jiaozi after the water boils, and add a spoonful of clear water after the water boils, so that jiaozi will be cooked after repeated pumping twice.

The nine plates of eggs made in this way are very delicious in jiaozi, with a strong taste, and they are very delicious without adding water, and there is no need to cook soup.

Cooking skills:

1. After cleaning Jiucai, hold the root of Jiucai with both hands, and then vigorously throw water, which can effectively remove water.

2. Adding a little cooking wine to the egg liquid can effectively remove the fishy smell, and the eggs made by adding boiling water are more tender.

3, nine dishes must be cut into pieces as much as possible. Add a proper amount of cooked oil into the chopped nine dishes and stir well, so that the nine dishes will not come out of the water and the wrapped jiaozi will not break the skin.

4. Nine plates of eggs with shrimp skin are more delicious. If you don't like shrimp skin, you can leave it alone.

5. Don't add thirteen spices, onions, ginger, garlic and other seasonings when making nine-dish egg stuffing, which can easily cover up the umami flavor of nine dishes.