Ingredients

Main ingredients

Eggs

2 pieces

Water-colored black fungus

100g

Dumpling skin

200g

Accessories

Sesame oil

Appropriate amount

Salt

An appropriate amount

Mushroom extract

An appropriate amount

Fresh soy sauce

An appropriate amount

Steps

1. Add 2 grams of salt, 2 grams of mushroom essence, a few drops of balsamic vinegar to eggs, and beat into egg liquid. The eggs with balsamic vinegar taste delicious.

2. Wash the black fungus and chop it into small pieces.

3. Dumpling wrapper

4. Put oil in the pot, heat the oil pot, turn to medium heat, pour in the egg liquid and stir with chopsticks. Immediately turn to low heat.

5. Add black fungus, mushroom extract, less fresh soy sauce, sesame oil, and season. Turn off the heat

6. Put it in a bowl and wait for it to cool

7. Once cool, you can wrap it

8. Put water in the pot and add a little salt to the water. It won't stick to the pan. Turn on high heat. After the water boils, pour the dumplings in. Once they float, the fillings inside are already cooked.

9. Install pots.

Tips

The stuffing is filled with fresh soy sauce, not light soy sauce, which is too salty. Because nearly 2 grams of salt have been added to the eggs.