Fried dumplings with three fresh eggs and meat

Fried dumplings with three fresh eggs and meat

Introduction:

Production steps:

Step 1: prepare the ingredients

Step 2: wash and dice the ingredients, and peel the corn

Step 3: fry the eggs and break them up

Step 4: put the scrambled eggs in the basin

Step 5: add minced lean meat, add appropriate amount of salt, chicken powder, pepper, a little sugar and soy sauce

Step 6: prepare the dumpling skin (because no one can take pictures for you during the process of making dumplings, so it's omitted)

Step 7: put the right amount of meat stuffing in the middle of the dumpling skin, moisten the edge of the dough by hand, increase its stickiness, and then pinch it well

Step 8: open fire, pour a little oil into the pot, turn down the pot, put the dumplings in, leave some space, then add some water to cover the pot, and cook over medium heat for about 2 minutes

Step 9: open the lid of the pot, turn the dumplings over and fry them until golden on both sides

Materials required:

Dumpling skin: 200g

Corn: moderate

Water chestnut: right amount

Carrot: right amount

Minced lean meat: moderate

Egg: 1

Chicken powder: right amount

Pepper: right amount

Sugar: right amount

Oil: right amount

Salt: right amount

Soy sauce: right amount

Note: 1. The lace of dumpling can be pinched according to one's own specialty. 2. The dumpling skin bought outside is relatively dry. Only when the skin is soaked with some water can it stick tightly. 3. I think it's burnt yellow on both sides and more fragrant

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Original