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When I was a child, there was always a plate of egg dumplings on the table, and it was called a fragrant meal. Although there are many egg dumplings sold outside now, the taste is much worse than that of home. Even if it is a lot of trouble to do at home, I am still happy to make it myself, the taste is good, clean, hygienic, and I can eat it with confidence.
Making egg dumplings at home is actually very simple, if there is no non-stick pan at home, the iron pot is also OK. What I use today is an iron pot, the pot is thinly brushed with a layer of oil, pour a spoonful of egg liquid, put the meat filling in half to fold up, the good egg dumplings, can be used for braised, steamed, soup, shabu-shabu and so on, no matter how to do it, it is delicious. If you can't finish eating too much, you can also put it in the refrigerator and freeze it, and you can take it as you go, which is very convenient.
The egg dumplings I make at home are real and more affordable than the delicious ones I bought. The reason why everyone thinks that egg dumplings are difficult to do, it is difficult to make egg skins, in fact, it is not difficult to say that it is not difficult, as long as you master the heat and some small skills, you can also make beautiful egg dumplings, the following will share the detailed method to everyone, like friends can try.
【Egg dumplings】
Ingredients and seasonings: pork, egg, ginger, chives, soybean paste, cooking wine, oyster sauce, soy sauce, white pepper, starch, sesame oil, salt, vegetable oil
Detailed instructions:
First prepare the ingredients, a pound of pork, pork is best to choose fat and lean, the taste will be better, washed and drained after chopping into minced meat, try to chop fine, the finer the chop, the better.
Place the minced minced meat in a bowl and add cooking wine, oyster sauce, chopped green onion, minced ginger, eggs, white pepper, sesame oil, salt, soy sauce and soybean paste.
Mix well and in one direction, stir until strong and set aside.
Five eggs into the bowl, the number of eggs according to the amount of meat filling, eggs after beating the added a little starch stirred evenly, before making the egg skin can be filtered again with a funnel, filter out some foam, so that the egg skin is more delicate, the taste is better.
Brush the bottom of the pan with a thin layer of oil to prevent sticking to the pan, heat it and pour in the egg liquid with a spoon, turn the pan to fry until it becomes a small egg cake, the heat is not too big, the egg skin is easy to fry.
Then take an appropriate amount of minced meat and place it in the middle of the quiche.
When the edge of the quiche is slightly upturned, use chopsticks to dip the appropriate amount of egg liquid, fold the edge of the quiche to the other side, and then gently press the edge of the quiche with chopsticks to make the edge of the quiche stick together, so that a small egg dumpling is ready.
In the same way, all the egg dumplings are made, and the finished egg dumplings cannot be eaten immediately, because the meat filling inside is still raw. The egg dumplings can be steamed, braised, stewed, etc., and are all delicious.
【Tips】
1. Add a little oil to the minced meat to quickly lock in the water.
2. Be sure to add a little starch to the egg mixture to prevent the quiche from cracking.
3. After the quiche has solidified, you can put the meat filling.
4. When the edge of the quiche is closed, be sure to dip the appropriate amount of egg liquid to prevent the egg dumplings from spreading.
Well, today's home-style egg dumplings will be shared here, the egg skin is golden and slightly charred, plus the fresh, smooth, non-chai filling, it is very tempting, like friends may wish to try it.
This cuisine (picture, text) by the love of the family love kitchen original, if you like the home-cooked food I shared, welcome to like, comment, forward, share, follow me to communicate together, every day there is a different home-cooked food update Oh. If you have different practices or suggestions, please leave a message in the comment area, thank you for watching, see you in the next issue.