Improved version of fried egg dumplings: fresh dumplings taste better
Introduction:
"In the past, the fried egg dumplings I released were made of quick-frozen dumplings. Although the taste was good, recently I found that the dumplings made with fresh dumplings were more delicious. The difference was that the deep-frozen dumplings had a thicker bottom, fried longer, and the fresh ones would be much softer. Moreover, the stuffing I made myself would have some soup, which was more delicious, and the method was simpler, with fewer steps."
Production steps:
Materials required:
Streaky pork: some problems
Shallot: a little
Ginger: right amount
Eggs: 2
Soy sauce: a little
Shredded white radish: right amount
Dumpling skin: right amount
Sugar: right amount
Oil: right amount
matters needing attention:
Production difficulty: simple
Technology: decocting
Production time: 10 minutes
Taste: salty and fresh
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