Dumplings with egg skin

Dumplings with egg skin

Introduction:

"Eggs and pork are high protein foods, but the amino acids they contain are not exactly the same. At the same time, eating them can play a complementary role in quality. Fried egg skin dumplings, with spinach stew soup, nutrition is more abundant

Production steps:

Step 1: prepare the meat and eggs. Add salt, soy sauce, scallion, ginger and pepper to the meat. Stir well.

Step 2: break the eggs into a bowl, add a little salt and mix well.

Step 3: put more oil into the pan.

Step 4: immediately expand the egg liquid, and put some meat stuffing in the middle.

Step 5: fold the skin with a shovel.

Step 6: press the edge with a shovel to make it set. Fry it slowly until both sides are golden.

Step 7: This is only a semi-finished product, which can be steamed or stewed with vegetables.

Materials required:

Eggs: 3

Pork stuffing: 200g

Scallion: right amount

Chinese prickly ash noodles: right amount

Ginger: right amount

Salt: right amount

Soy sauce: right amount

Note: when frying, the heat is very important. Use medium and low heat. You can also fry the meat stuffing well and eat it after frying.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh