Egg dumplings are one of the best memories of Xiaoguo's childhood. When there are no snacks, I go home from school every day and look forward to the egg dumplings made by my grandmother. An iron spoon, a pair of chopsticks, an egg and a little meat can be done in a few minutes. The meat was wrapped in golden egg skin. Take a bite, and the gravy mixed with the smell of eggs fills the whole mouth ~ There are many ways to eat egg dumplings. Besides eating them directly, cooking is also a good cook, who can steam, cook and chaffy dish. When cooking soup, throw a few into the stew, which is absolutely new to the existence of monosodium glutamate.

Egg dumplings 1. Clean vegetables and fruits of various colors, dry them and cut them into cubes for later use. If there is a wall breaker, you can also add a little water and put it into the wall breaker to make mud. 2. Juice the vegetables, add them into the meat foam, season and mix well. 3. Beat the raw eggs into a bowl, quickly sprinkle the egg liquid in one direction with chopsticks, add a little salt and mix well. 4. The wok is too small for the traditional stove to put in, so the support frame of the wok is sleeved on the support frame, so that the bottom pot will not squeeze the burner. Now there are many pots with various patterns, and this practical tool is particularly warm. 5. Put the wok on the support frame smoothly and ignite it.

6. Put a little oil in the pot, put a spoonful of chicken egg liquid into it after boiling, immediately adjust the actual operation knob, turn off the fire, and gently rotate it into the pot to make the shape of the egg roll more beautiful. When the egg liquid condenses slightly and the surface layer flows slightly, pick up a ball of stuffing and put it on one side of the egg roll. 7. Put chopsticks under the egg cake with stuffing, gently rotate it, wrap the dumpling stuffing, put it away and fry it a little. Cooking tips 1. Don't put too much oil in the frying pan, just a little. If there is fat, just rub it with fat. 2. When the oil is hot, the egg liquid can quickly coagulate when it comes in, and it looks more beautiful. Turn to low heat immediately after the egg liquid condenses slightly to prevent the bottom from burning.