In my memory, there is a delicious dish in my hometown called "egg stuffing", that is, the small round cake crust made of eggs is stuffed with meat and made into dumplings. When I grew up, I learned that there was this dish in many places throughout the country, called "egg dumplings". The mother-in-law's family gave it another beautiful shape and name " goldfish dumpling " . This is not, just when the baby is going to take the final exam, in order to comfort his hard work of revision, I volunteered to make him goldfish dumplings, but I did not expect that today is a large "goldfish" rollover scene.
Prepare the egg mixture and meat filling, and the confident preparation begins.
Watch a lot of people make videos, pans make egg dumplings, easy dumplings. But why is it my turn to scramble the meat with eggs.
It seems that the pan is not for me as a novice. Remembering that my mother-in-law used a large spoon to make goldfish dumplings, I immediately changed the tools. But why is it still like this, and where is the half of the egg liquid? Baked eggs?
If the spoon is too deep, then find a stir-fry spoon at the bottom of the pressure box to try.
It seems that this time it is good, formed, and happy.
Overwhelmed, I wanted to try a "goldfish dumpling", and the result... The rollover was even worse, becoming a bag of slag.
In desperation, I can only take out the killer skill, the Yao people's oil tea artifact, tea pot, on, this time it seems to be successful.
Hit the iron while it's hot, but it burns too much, and the paste is... Good thing there is a shape.
Keep up the good work, do it again, wow, it worked. Look at this shape, look at this color, although there are cracks, it is an egg dumpling.
Making egg dumplings is not only technical work, but also time-consuming, just make so many, it takes an hour. However, in the end, I still finished the things I promised the baby, and I didn't break my word, and finally I ate my mouth. Next steaming, playing hot pot or good, wait for me to rest for a while to do it, and clean up today's rollover scene.
Its practical spoon is also a good choice for egg dumplings, but I have not yet mastered the skill: the spoon can not be on the stove all the time, heat up and leave, pour in the egg liquid, turn in circles, add meat filling, and then make your favorite shape, goldfish, dumplings, finished. Let's try it.