How to make egg snowflake potstickers, how to make snowflake potstickers, how to make snowflake pots

1. Divide the vanilla bean pod in half and heat it with milk and 70g of sugar over medium-low heat, so that the vanilla flavor can be dissolved in the milk as much as possible.

2. Separate the egg white protein, beat the egg white with a whisk, slowly add 90g of sugar in batches after a little foaming, and continue to beat until the egg white is hard foaming.

3. Use a spoon to put the beaten egg whites out of the shape of eggs, carefully put them into the small boiling milk, cook for about 5 minutes, turn over and continue to cook for about 5 minutes, and carefully put them on a plate with a colander for later use.

4. After all the egg whites are cooked, strain the milk.

5. Add 60g of sugar to the egg yolk until it is light yellow and thick, add a tablespoon of hot milk, stir well and pour it back into the remaining milk, continue to heat over medium heat until the egg milk becomes thick and close to the boiling point, scratch it with a wooden spoon and the scratches are clear. Note: Do not boil, otherwise it will appear egg drop instead of thick custard!

6. Refrigerate the egg milk for at least 2 hours.

Ingredients: flour, water, dumplings.

Oil eggs. How to make egg snowflake potstickers.

Heat the pan. Pour a little oil into the pan and place the dumplings in the pan.

Cut over medium heat until the bottom of the dumplings is browned.

Mix the flour water in advance and pour it into the pot. About a quarter of the dumplings are enough.

Wait a while. When you see that the flour and water are solidified, you can try to shake the pot, and if the whole thing is moving, it will be fine.

Beat an egg in a bowl, beat it well, pour it evenly into the pot, and wait for about 30 seconds for the egg to be cooked.

Pick up a section of potstickers with chopsticks, tilt the pot upside down and put it on the plate, and it's done.

Millet 76vj

Ingredients: Spinach 500g

Fungus 30g

Shopee skin 10g

3 eggs.

200g flour

Water to taste Salt to taste.

MSG to taste.

Pepper 3g

One spoonful of sesame oil.

How to make snowflake potstickers.

Flour and flour with hot water, do not add a lot of hot water at one time, heat the water little by little, and the dough should not be too soft. And cover with a damp cloth. Start mixing the stuffing.

Soak the fungus and set aside!

Wash the spinach, copy it with boiling water, and cook it, don't burn it. Blanched spinach drains, chop and squeeze out the excess.

Crack the eggs, scramble, crumble and set aside.

Stir-fry the shrimp skin in oil and remove the moisture from the shrimp skin.

Put all the ingredients together, first add sesame oil, and finally add salt, monosodium glutamate, and a little pepper.

The most important step is how to debug the snowflake paste. Use three teaspoons of oil, one medium spoon of noodles, and three times more water than noodles. Mix up the dough water like soy milk.

The reconciled dough is like making dumplings, pulling the dough and rolling the skin.

Put the wrapped dumplings in a pan and be careful to use a non-stick pan. Pour some of the batter into it and bring to a boil over high heat, leaving the pot uncovered. Wait until the pot is boiling, change to medium heat and then cover the pot.

Cook for about 4 to 5 minutes, and when the batter is dry, turn off the heat. Buckle it in the pot with a plate and turn the snowflake potstickers upside down!

Ingredients: 100g pork belly, 30g leek, 30g cabbage, 30g purple cabbage;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of white vinegar, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of seafood powder.

How to make snowflake potstickers.

1. Stir the flour with a little boiling water into a dry snowflake shape.

2Add a little cold water and knead it into a slightly hard, smooth dough and let it rest for a while.

3. Cabbage as long as the leaf part of the vegetable stalk is not needed.

4. The same goes for purple cabbage, don't chop the stalks, sprinkle in a little salt and sugar, and rub them with your hands for a while to squeeze out the water.

5. Finely chop the leek.

6 Mix three vegetables.

7Pork minced into puree.

8Put 2 teaspoons of light soy sauce, 1 teaspoon of oyster sauce, a little sesame oil, 1 teaspoon of salt, 2 teaspoons of sugar, and stir in one direction. Mix with vegetables.

9. Divide the dough into small dough and roll it out into a dough that is slightly larger and thinner than the dumpling dough.

10Put the filling in the middle of the skin.

11 Wrap into a slightly longer dumpling.

12. Pour a little oil into a hot pan and stack the dumplings at the bottom of the pan, preferably in a pan that does not stick to the pan.

13. Add a little flour and boiling water to the dough in a ratio of 10 to 1

14. Fry the bottom of the dumplings until golden brown Gently pour flour water around the edge of the green onion I poured a little more to the middle of the dumplings, cover the lid and fry over medium heat until the flour water dries.

15. Boil the water dry, there is a crispy dough on the surface, it means that it is cooked, use a spatula to gently shovel the outermost dumplings so that they do not stick to the pot, and the dumplings inside will come down together.

16. Light soy sauce: Add a little white vinegar, a little sesame oil, a little seafood powder or chicken essence, a little oil, a little sesame seeds, a little sugar, and mix into a dipping sauce.

17. Put it on a plate, you can use the plate to buckle the potstickers, and the pot is upside down, that is, the bottom of the potstickers is facing up, so the bottom of the dough is stuck together, like snowflakes, so it is called snowflake potstickers

Tips: Be sure to use a non-stick pan, potstickers are fried, so the filling salt should be a little less, and the filling can be less when wrapping, which is easier to cook.

Ingredients: 200g of flour, 60g of warm water.

100g minced pork and a green onion.

Salt to taste 2 tablespoons of light soy sauce.

Dark soy sauce, a tablespoon of five-spice powder.

A little secret to the ingredients.

Knorr Chicken Powder provides mellow chicken umami to the ingredients.

When marinating meat, add to make the meat slices tender and juicy; When stir-frying and making soup, add the freshness and not dry snowflake potstickers.

1.First, make the dough alive and roll it out into a circle like a dumpling wrapper.

2.Add minced green onions, minced ginger, light soy sauce, dark soy sauce, five-spice powder, salt, add a little water and mix well.

3.Put the meat filling in the middle, and only pinch the middle part of the dumpling skin.

4.Put oil in a frying pan over high heat and stack the potstickers. At this time, you need to mix a batter, that is, about 20 grams of flour and 80 grams of water, stir well, and pour it into the pot.

Cover the pot and let it simmer for 10 minutes. Look at the batter slightly dries quickly, and the edges are already snowflaked. Open the lid, reduce the heat, pour some oil into the edge of the pan, until the batter is all dry, and sprinkle with chopped green onions. Remove from heat.