Egg Dumplings Step by Step
Specific Preparation Methods
Step 1: Prepare the ingredients. A few eggs. Pork filling moderate amount, 1 carrot, green onion and ginger moderate amount, starch moderate amount, lard 1 small piece.
The second step: onion and ginger finely chopped, put into the pork filling, and then put in half a spoonful of dark soy sauce, 1 spoonful of soy sauce, a little salt, chicken essence, oyster sauce, pepper, cooking oil, sesame oil, and then in one direction, stir until the meat mixture into a ball on the strength.
Step 3: Chop the carrots.
Step 4: Add the grated carrots to the meat mixture and mix well.
Step 5: Beat the eggs.
Step 6: Pour a little water into the cornstarch and stir it into the water starch. Then scoop 3 tablespoons into the egg mixture and proceed to mix well.
Step 7: Start preparing the egg dumplings. First, turn on the heat to the lowest level and put the iron spoon on the fire to heat up, then use chopsticks to hold the lard and rotate the inside of the iron spoon a few times so that every corner of the spoon is smeared with lard.
Step 8: Pour a small amount of egg mixture into the iron spoon, then rotate the spoon to turn the egg mixture into a rounded crust. (If the spoon has been poured a little too much, you can pour some out at this point.)
Step 9: Once the egg skin is turned, quickly put some filling on the egg skin and place the filling on one side of the egg skin.
Step 10: Pick up one side of the egg skin with chopsticks, close it to the other side, and then use chopsticks to press the area around the edge of the egg skin.
Step 11: Just turn the iron spoon over and invert the egg dumpling onto the plate, so that one egg dumpling is ready. Then re-grease the pan and start making the next egg dumpling. A plate of egg dumplings is ready.
A few more words
1, add some water starch to the egg mixture, you can make the egg skin more tough, not easy to break when frying.
2, the filling of the egg dumplings does not have to be according to this, you can change to your favorite filling. Just mix the filling, the color of the filling should not be adjusted too dark, otherwise it will affect the golden color of the egg dumplings.
3. Fry the dumplings over low heat.
4, in the fried egg dumplings before, be sure to the iron spoon to smear a layer of lard, every place to smear, this is the key to prevent sticking and make the egg dumplings delicious.
5. Make sure the iron spoon is hot before pouring in the egg mixture. Otherwise, the egg mixture will not spread well.
6, don't put too much filling, the edge of the egg skin must be left out, so as to seal.
7. When using chopsticks to pick up one side of the egg skin, be careful, otherwise it will be easy to poke through the egg skin.
8. After an egg dumpling is fried, it can be inverted directly, do not use chopsticks to pinch out, it is easy to poke the egg skin.
9, so fried egg dumplings is half-cooked, can not be eaten directly. You have to steam or boil them again, or cook them in a hot pot before you eat them.
10, do egg dumplings in fact, the most need is patience, parents in accordance with the above steps slowly, don't rush, often after frying one or two, to find the feeling will be the more fried the better, come on oh.