Recall 30 years ago: homemade dumplings

Recall 30 years ago: homemade dumplings

Introduction:

"I remember when I was a child, I used to eat my mother's egg dumplings and the three fresh noodle soup. Now 30 years later, in addition to the festival, usually I will also make dumplings. It still tastes good. Because the minced meat is wrapped in the egg skin, it keeps fresh and tender all the time, and the nutrition is not lost. I still remember that my mother used lard to make vegetable oil. At that time, vegetable oil was very tense. Young people may feel very strange when buying vegetable oil with tickets. "

Production steps:

Step 1: prepare the ingredients.

Step 2: knock the egg into the bowl.

Step 3: wash and cut ginger and scallion.

Step 4: add cooking wine, green onion, ginger and salt to the minced meat, and stir the minced meat clockwise to make it gluten.

Step 5: in the egg, add oil and beat well.

Step 6: take a small spoon to make dumplings, heat it in a small fire, dip some oil into the spoon with chopsticks, heat it, put in a spoonful of egg liquid, turn the spoon with your left hand to form a round egg skin.

Step 7: then, put on the minced meat.

Step 8: slowly use chopsticks to overlap the egg skin on one side to the other.

Step 9: gently press the edges of the dumplings together with chopsticks and turn them over.

Step 10: quickly make a plate of egg dumplings, steam for 15-20 minutes, take out and put coriander leaves on the table.

Materials required:

Minced meat: 280g

Eggs: two

Scallion: right amount

Ginger: right amount

Coriander: moderate

Cooking wine: moderate

Salt: right amount

Refined oil: proper amount

Chicken essence: appropriate amount

Note: 1. Put some oil in the egg liquid to make the skin of the egg. 2. Put a few drops of oil after the spoon is hot, and turn the spoon (white oil can also be used). 3. Turn on the small fire. When the temperature is too high, leave the spoon.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh