major constituent
Duck eggs or eggs, pork stuffing
condiments
Cherry tomato
condiment
Dry starch, salt
Cooking method
Waterproof steaming
Required ingredients
Steamed egg jiaozi
Steamed egg jiaozi
Ingredients: duck eggs or eggs, pork stuffing.
Ingredients: small tomatoes (for setting dishes)
Seasoning: dry starch, salt, sugar, chicken essence, pepper, minced onion and ginger, soy sauce, fat strips (used to wipe the pot when laying egg skin).
Tools: stainless steel medium and long round spoon.
working methods
1. Add salt, sugar, chicken essence, pepper, minced onion and ginger, soy sauce and a little water to the pork stuffing, and stir it evenly in one direction 10 minute (the stuffing can also be adjusted according to your own taste).
2. Heat the soup spoon on the fire, wipe the inner wall of the spoon with a fat strip (once every layer of egg skin is coated), then scoop a spoonful of egg liquid into the soup spoon with an ordinary ceramic spoon, and turn the handle by hand to make the egg liquid evenly coated on the spoon wall. When the egg liquid is not completely solidified, a small bubble will appear in the middle of the egg skin. When the edge of the egg skin is slightly rolled up, add the meat stuffing and fold the egg skin into a purse shape without solidification.
3. After all the eggs and dumplings are cooked, put them on the plate in turn, steam them in the cage for a quarter of an hour (15 minutes), and take them out. Surround them with small tomatoes. You can eat them with your favorite dipping sauce. You don't have to dip them, as long as you like.
point out
Don't use too much oil when spreading the egg skin. Too much egg skin will not look good. Just wipe the pot with fat strips. The fire must be small, only use the fire in the inner ring of the stove, otherwise it will scorch the egg skin. You can also add spinach juice and carrot juice to the egg liquid to make colorful egg jiaozi.