Production process: 1, the cooking oil, minced green onions, pepper, sugar, cooking wine and salt into the meat mixture at once, pepper and cooking wine can effectively reduce the fishy taste of meat, sugar can be fresh, mix well with chopsticks and then left for ten minutes, marinated in flavor.
2, open a small fire, the iron spoon placed in the Flamingo for heating, and then brush a layer of oil inside the spoon, at this time the iron spoon has been very hot, we will be a little bit of egg pouring into the spoon, quickly turn, the egg will be spread all over the spoon, take the meat froth put in the egg skin, the side of the egg skin over the meat, sealing the side of the mouth, a dumpling on the completion of the egg!
Doing a good job of egg dumplings can also be boiled in soup to drink, shredded radish egg dumplings casserole, its soup color clear, egg dumplings golden, radish and egg, the perfect blend of meat flavors, refreshing and not greasy, the soup is very sweet, very appetizing when the appetite is not good.
The radish to the two heads, shredded, put 1.5 tablespoons of salt, mix well pickled for half an hour (pickled water do not pour out, later put in the soup)
Put a little oil in the pot, burst incense ginger, the radish water filtering and stir-fried soft (pickled radish water do not pour, later poured into the soup to cook, more fresh. Then put the radish in a layer of the bottom of the paving sand pot, and put a layer of egg dumplings on top.
And then put the rest of the shredded radish all over it, and fill it with all the remaining egg dumplings. Pour in the water from the pickled radish and add boiling water to cover the egg dumplings. Turn down the heat and simmer for 10-15 minutes.
Season with a pinch of pepper and sprinkle with chopped green onion. I didn't add salt because I salted the shredded radish when I pickled it. If it's not flavorful enough, add a little when you start the pot