[pork and egg dumplings] - different tools, the same delicious

[pork and egg dumplings] - different tools, the same delicious

Introduction:

"Remember the charcoal stove when I was a child? Remember the little bench when I was a kid? Remember the way grandma made a fire? I remember when I was a child, when the Spring Festival came, my family often fried dumplings, a charcoal stove, an iron spoon, a piece of lard, a bowl of egg liquid, a plate of meat stuffing, and then started. Our slanderer started to circle around the stove before the fire was finished. Sometimes he took down the fried egg skin and ate it, which was bigger and smaller than whose. Now dumplings are sold in the market, but I still like to make them by myself. As soon as I turn my spoon, a golden egg skin comes out. I'm satisfied with every one I make. While doing it, I also recall the scene when I was a child. Although there is no charcoal stove, it can be done with gas stove. The dumplings are used to make hot pot, which I especially like. It's more delicious than steaming and boiling. "

Production steps:

Step 1: raw materials: pork, eggs, onion and ginger.

Step 2: dice the pork, chop it into minced meat, put it into a large bowl, and add the chopped onion and ginger.

Step 3: stir in salt, pepper, soy sauce and sugar.

Step 4: add the starch in several times and stir until the meat is strong.

Step 5: knock the eggs into a bowl and add 1 tablespoon of water starch.

Step 6: mix well.

Step 7: turn on the minimum fire in the middle of the gas stove, put the spoon on the fire to heat, and put a piece of fat meat in the spoon. (originally, it was oiling. I think it's more even with fat. It's not only very even, but also less oil.)

Step 8: scoop a spoonful of egg liquid with a spoon, pour it into the spoon, rotate the spoon, and let the egg liquid cover the spoon to form a round cake.

Step 9: when the surface of the egg skin begins to solidify, add a proper amount of pork stuffing on one side of the egg skin. At this time, you will see that the egg skin on the edge of the spoon is a little cocked up, and use a small spoon to cover the egg skin. (I put a spoon in the picture)

Step 10: cover the eggshell and press it slightly to make it stick. If you are not familiar with it at first, fry the skin of the egg, then spread a layer of water starch on the edge of the skin of the egg, and then cover it, so that it will stick firmly.

Step 11: make all the dumplings in turn.

Step 12: put a plate on the table and cook while eating hot pot. (of course, it's OK to eat steamed or boiled)

Materials required:

Pork foreleg: 500g

Eggs: 2

Ginger: moderate

Chives: right amount

Table salt: 1 teaspoon

Pepper: 1 / 3 teaspoon

Delicious soy sauce: 1 / 2 tbsp

Sugar: 1 / 2 teaspoon

Starch: 2 tbsp

Note: the heart of the poem phrase: 1: the meat should be stirred to strength, so that the taste is better. 2: Add some water starch into the egg liquid to make better egg skin. 3: The spoon should be heated first, then smeared with oil and poured with egg liquid. If it is cold, the egg liquid will stick. 4: Put the meat on one side of the egg skin, so that the other half of the egg skin is just right. 5: If you are not familiar with the production process, it may cause the egg skin to be too dry and the dumpling mouth to be not sealed firmly. You can smear some water starch or egg liquid on the edge of the egg skin and cover it by yourself, so that it will stick firmly. 6: Because the meat is raw, so it is not suitable to put too long to eat, it is best to eat how much to do.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: salty and fresh