2. Put one or two spoonfuls of egg liquid into the pot and shake the pot surface clockwise to make the egg skin area 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 tube, cake, strip, bowl, wind and handle (preferably round), and put it in the center of the egg skin;
4. Turn the egg skin over with a shovel 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 a person fires, it will be smaller;
6. How long does it take to fry yourself? Usually the whole golden color can be fished out, 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.
Special note: If you have good cooking skills, you can try to make egg dumplings with a big spoon (used when drinking soup).
That is, half a spoonful of oil (evenly covered with the bottom of the spoon) 1~2 spoons of egg liquid and one spoonful of meat stuffing.
When the edge of the egg skin is dry, chopsticks can dip the egg liquid and smear the edge, and then combine them, so that the egg dumplings are the same size and very beautiful. Of course, the fire should be moderate, otherwise it will easily burn out.
1 egg, 1 spoon minced chicken, 1 spoon minced vegetables, a little salt and vegetable oil. Production method:
1, put a little vegetable oil in the pot, after the oil is hot, put the minced chicken and vegetable into the pot and add a little salt, stir-fry and pour out;
2. Mix the eggs evenly, put a little oil in the pot, pour in the eggs and spread them into round pieces. When the egg is half cooked, pour the fried chicken pieces on one side of the egg slices and fold the other side to overlap. This is the egg dumplings.
Half a catty of pork stuffing, 6 eggs, 2 spoonfuls of salad oil, 1 piece of fat pork, round stainless steel pot spoon.
working methods
1. Mix pork with soy sauce, chopped green onion, Jiang Mo and a little salt. After the eggs are completely broken into egg liquid, add salad oil and beat well.
2. Heat the stainless steel round spoon with low fire to ensure that it is very hot. Rub lard in a spoon. At this time, you can hear the squeak of lard and the oil will come out. This process, combined with the salad oil added before, can further ensure that the egg skin will not stick to the spoon.
3. Put the spoon still above the fire hole, pour a spoonful of chicken egg liquid into the spoon, and gently turn your wrist to make the egg liquid flow evenly in the spoon and quickly form the egg skin. If too much egg liquid accumulates at the bottom, just pour it back into the bowl when the egg liquid is still liquid.
4. when the egg skin is half formed (the edge is solidified and the bottom is still a little wet), put a little meat in the middle of the egg skin.
Less meat is better than more. I'm tired of eating egg skins to make them look like meatballs. Lift one side of the egg skin with chopsticks and gently put it on the other side.
5. Gently press the closed egg skin with chopsticks and seal the meat stuffing with the egg liquid that has not been completely solidified just now.
Then gently stir the finished egg dumplings with chopsticks and push the belly to turn them over and shape them for a few seconds, and then move them into the container for egg dumplings.
Wipe the spoon with lard in the same way and finish all the egg dumplings.
6. Enlarge the egg dumplings, steam them for 10 minute to make the meat cooked thoroughly, cool them and seal them for freezing. Take it out at room temperature 10 minutes in advance, make soup, braise in soy sauce, put it in 10 minutes before the side dishes are taken out of the pot, and cook together.