How to make the eggs in the dumplings, how to make the egg dumplings

The egg dumplings are prepared as follows:

You can prepare beef, salt, shallots, cooking wine, pork and eggs, first beat the eggs into the bowl, add some cooking wine, stir well with oil, put the meat filling in the container, add some green onions, cooking wine, salt, pure water and stir well, put it in the refrigerator to refrigerate and preserve, and then prepare some beef, after the spoon is scalded, put the oil and meat into the spoon and wipe it back and forth, and then pour the egg liquid into it, put in the meat filling, close it together, and the egg dumplings are completed.

Answer: Regarding this question, egg dumplings are a unique dish in Hunan! When I was a child, I could only eat it during festivals or when I was a visitor, not only because it was time-consuming, but also because it was made of eggs and meat, and at that time when the material was not very rich, it was impossible for ordinary families to treat it as a home-cooked dish!

So, when I was a child, I had egg dumplings to eat one day, what a joy it was! Now that the days are good, every household can eat them at any time, and egg dumplings have become a civilian dish, but the special feelings for it are not experienced by today's children

Ingredients: 2 types.

Please click Enter a description.

Pork. 750g

Please click Enter a description.

Egg. 8 pcs.

Excipients: 1 kind.

Chopped green onion to taste. Seasoning: 2 types.

Oil to taste. Salt to taste.

Cooking steps: 9 steps.

Step 1<>

Please click Enter a description.

Chop the pork belly, add salt and chopped green onion and mix well.

Step 2<>

Please click Enter a description.

Beat the eggs. Step 3

Please click Enter a description.

Put a little oil in a pan and heat over high heat.

Step 4<>

Please click Enter a description.

Reduce the heat and slowly pour a spoonful of egg mixture into the pan with a spoonful.

Step 5<>

Please click Enter a description.

When the crust is solidified, pick up a mass of minced meat and place it on the third of the crust.

Step 6<>

Please click Enter a description.

Step 7<>

Please click Enter a description.

Press gently on both sides to set the shape.

Step 8<>

Please click Enter a description.

Do it one by one. Step 9

Please click Enter a description.

Steam for 15 minutes.

When making dumplings, be sure to use low heat, and put the filling when the egg skin has not yet solidified, so that the egg liquid and the meat filling solidify together, and the dumplings are very beautiful.

Take three eggs and beat them in a bowl with chopsticks, put oil in a non-stick pan, pour in the eggs when the oil is hot, stir them quickly with chopsticks, and the eggs can be fried out of the pot, so that the scrambled eggs can be used to make vegetarian dumpling filling.

The eggs in the dumplings are the oil in the pan after it is hot, pour in the eggs, and then stir them with chopsticks until they are cooked.

Egg dumplings are a delicacy made with shrimp, pork or beef and mutton as fillings and wrapped in egg skin. The taste is fragrant and nutritious, and it is suitable for all ages. Eggs are sweet in taste, flat in nature, and have the effects of nourishing the heart and soothing the nerves, nourishing blood, and nourishing yin and moisturizing dryness.

The key to making egg dumplings lies in the egg skin, and the difficulty of spreading the egg skin is not very high, but it requires skill, pour the egg mixture into the spoon, and put the spoon on the fire and turn it evenly.

When I was a child, I could only see this dish served on the table during the New Year's holidays, and it was one of the indispensable holiday dishes. The whole process is handmade, a pair of chopsticks, a small iron pot or iron spoon, and a piece of pork fat, which is the tool for making egg dumplings.

The practice <>

1. Turn on low heat, put a little oil in the pot, shake the pot surface counterclockwise, so that the oil evenly touches the bottom of the pot, and the amount of oil should be no obvious oil accumulation at the bottom of the pot at this time.

2. Put one or two spoons of egg liquid into the pot, and shake the pot surface in a clockwise direction to expand the egg skin area as much as possible, and there should be no hole in the middle;

3. At the same time, knead a small amount of minced meat into your favorite shape, such as tube, cake, strip, 10,000, wind, and pinch (preferably round), and put it in the center of the egg skin;

4. Use a shovel or chopsticks to turn over the egg skin around it to wrap the meat filling.

5. Fry the whole egg wrap meat in turn, and the egg dumplings can be formed, and they can be turned many times as needed; The above process should be fast, it is more convenient for two people to operate at the same time, and if one person has a fire, it will be smaller;

6. How long to fry is your own master, usually the whole golden brown can be fished out, but you can't eat it yet, because the meat is not fully cooked.

7. Repeat the above steps n times to fry n egg dumplings.

Special tips: If the cooking technique is good, you can try to use a large spoon (used when serving the soup) to make egg dumplings, that is, adjust the spoon half a spoon of oil (evenly stained with the bottom of the spoon), 1 2 spoons of egg liquid, a spoon of meat filling, when the edge of the egg skin is dry, you can dip the egg liquid with chopsticks and smear the edge and merge, so that the size of the egg dumplings is consistent, very beautiful. Of course, the fire should be moderate, otherwise it will be easy to scorch.

Ingredients:

5 eggs, 300g minced pork, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of starch, appropriate amount of sesame oil, appropriate amount of pepper, appropriate amount of light soy sauce, appropriate amount of sugar.

Methodological steps1. Crack 4 eggs into a bowl, beat and add a pinch of salt and 1 teaspoon of about 3 grams of starch.

2. Stir thoroughly.

3. Put the minced pork into a basin, add minced ginger and chopped green onion, beat in 1 egg, add some starch, and stir well. Then add salt, sugar, cooking wine, light soy sauce, pepper, sesame oil and other seasonings and stir well to form egg dumpling filling.

4. Put a little oil in the frying pan to moisten the pan, after the pan is hot, scoop in a little egg mixture, turn evenly, and fry into an egg dumpling skin.

5. Put an appropriate amount of pork filling on one side of the egg dumpling skin.

6. Lift the opposite side with chopsticks and cover the side with the meat filling. into an egg dumpling.

7. Make it all and put it on a plate. It tastes even better with dipping sauce!

Tips:

1. Put a little starch in the pork filling, and the meat filling will be more tender.

2. Put eggs in the filling and stir together, and the meat filling is also tender.

3. If the egg skin is completely solidified, you can put the meat filling, wipe a circle of egg liquid around the periphery, quickly fold it in half, press it gently, and it can be formed.

The trick of egg dumplings is mainly in the egg skin, after preparing the ingredients, first marinate the pork with ginger water to remove the smell, and then beat the eggs into the bowl and add some rice wine, which will make the egg taste better; After the pot is heated, pour in the egg mixture, and when the egg liquid is slightly solidified, you can quickly put in the meat filling, pay attention to the low heat.

1. Prepare raw materials such as eggs, pork, salt, light soy sauce, rice wine, lemon juice and other materials, and pour a bowl of ginger water into the meat filling, mainly to remove the fishy smell, make the meat more firm, smooth, and taste better.

2. After beating the eggs into the bowl, stir them repeatedly with chopsticks, and it is best to add a little rice wine, the egg skin fried with this trick is not only fluffy and soft, but also bright in color, which makes people appetize.

3. After heating the pot, pour in the egg mixture, let the egg liquid solidify slightly into the egg skin, and finally quickly put the marinated meat filling into the egg skin.

4. Pay attention to the low heat when frying the egg skin, otherwise the fried egg skin may be pasted in the pan, and the taste will also deteriorate. When putting in the meat filling, you should wait for the egg skin to solidify slightly and put it in quickly, otherwise the taste of the egg skin will change after a long time, and after wrapping the egg dumplings, it still needs to be processed twice before it can be eaten.

Materials:

Ingredients: minced pork, eggs.

Ingredients: dry starch, salt, sugar, chicken essence, pepper, minced green onion and ginger, soy sauce.

The practice <>

1. Add salt, sugar, chicken essence, pepper, minced green onion and ginger and soy sauce to the pork filling and mix for 10 minutes.

2. Beat the eggs into a bowl, add dry starch and stir well.

3. Put the rice spoon on the fire and heat it, brush the inner wall of the spoon with a layer of oil, add a spoon of egg liquid in the spoon, turn the spoon handle by hand to make the egg liquid evenly spread all over the spoon wall, put in the meat filling when the egg liquid is not completely solidified, fold the egg skin in half, and the unsolidified egg liquid will stick to the egg skin.

Tips

1. The fire must be small, I only use the fire in the inner circle of the stove, otherwise the egg skin will be burnt.

2. As long as a thin layer of oil is brushed in the rice spoon, too much oil will affect the egg liquid molding.

3. Be sure to put the meat filling when the egg liquid is not completely solidified, so that the egg dumplings will be complete.

There are 10 steps in total, and I want to complain.

Please click Enter a description.

1.Put the chopped green onion and minced ginger into the meat filling, then add an appropriate amount of oil, salt, sugar, and rice wine, mix thoroughly, and add a little if there is an appropriate amount of chicken broth.

Please click Enter a description.

2.Knock the eggs into a bowl.

Please click Enter a description.

3.Beat the eggs and stir well.

Please click Enter a description.

4.Once the pan is heated, brush the bottom of the pan with oil with a brush and never pour oil into the pan. So as not to make the eggs foamy with more oil.

Please click Enter a description.

5.Pour the roasted egg into the bottom of the pan with a spoon. At this time, the pot should be hot, but the heat should not be too large so as not to paste the pot.

Please click Enter a description.

6.Then use a spoon to place the minced meat on top of the egg skin.

Please click Enter a description.

7.Use a spatula to scoop up one side of the egg skin and press it onto the other.

Please click Enter a description.

8.After the egg skin is firmly bonded, the egg dumplings are initially formed.

Please click Enter a description.

9.Then turn the eggs over and fry the other side until golden brown.

Please click Enter a description.

10.At this time, the egg dumplings are only semi-finished products, and they need to be processed before they can be eaten, and they can be braised alone, or they can be matched with other ingredients, or made into soup or braised eggs.

For the ground meat bought in the supermarket, put green onions, ginger, sugar salt, an egg, and a little sesame oil, and stir into a meat filling.

5 eggs, add a little salad oil (the oil used to stir-fry once) and beat well.

Heat the spoon over the fire and rub it off with fat so that the spoon is evenly greased.

Scoop a shallow teaspoon of egg wash in a spoon.

On a stove with a low heat, turn the spoon so that the egg wash spreads all over the spoon.

Scoop a spoonful of minced meat on one side of the egg skin.

Use chopsticks to lift the other side and cover it like a dumpling.

Fry until golden brown on both sides.

Step 1<>Wash the pork and cut it into cubes.

2.Chop the minced meat with a knife.

3.Add corn starch, cooking wine, salt and green onion and continue to chop well with a knife.

4.In this way, the fresh meat filling is ready. Place in a bowl and set aside.

5 Crack the eggs into a bowl and beat them with a pinch of salt.

6.Have a copper spoon ready (you can replace it with another spoon).

7.Wrap the handle of the copper spoon in a clean cloth to prevent your hands from getting hot.

8.**。Coat a little lard (or salad oil and olive oil) with chopsticks in a spoon.

9.Heat to a low heat and add a spoonful of egg mixture. Turn the spoon so that the egg liquid runs evenly around.

10.Add the minced pork.

11.Fold the outside end to the inside with chopsticks.

12.Use chopsticks to press the edges slightly so that both sides stick firmly. So that the egg dumplings are ready.

The secret to making delicious egg dumplings:

1.To make egg dumplings, first of all, there must be a good spoon, if there is no spoon, of course, you can also use an iron pot, there is a small round pit in the middle, but the heat is not easy to grasp and it is easy to burn, because the advantage of the copper spoon is that it can be moved, and it can be kept away from the fire at any time.

2.With a spoon, making delicious egg dumplings is naturally inseparable from delicious meat filling. In the process of making the meat filling, it is best to chop the meat by hand, the taste of the filling made with the meat grinder will be very poor, and the meat filling must remember to stir in the same direction after chopping to make people more energetic.

3.If you make shepherd's cabbage filling, it is best not to stir-fry the shepherd's cabbage, blanch it with water and chop it and stir the meat, because if you stir-fry and then stir the meat filling, it is not easy to get strong.

4.In addition to the meat, winter bamboo shoots are put in the filling of the shepherd's cabbage, so in order to make the meat filling firmer, we can put two teaspoons of olive oil in it and stir it, so that the taste will be perfect.

5.Eggs must be beaten for a while, in order to maintain the original taste of eggs, it is generally not recommended to put flour in the egg mixture.

6.Be sure to use low heat when making egg dumplings, otherwise the egg skin will be very old or burnt.

7.After cooking, put the egg dumplings in the crisper and put them in the refrigerator to eat.

Three or four days. If you do too much, it is recommended to put it in the freezer.

8.Egg dumplings can't be eaten directly after they are ready, because the meat filling of your noodles is not cooked at all, and you must put them in soup or vegetables before you can eat them.

You can learn to make egg dumplings in a few minutes, which are simple and delicious.

No is to beat the eggs, pour a small amount into a scrambling spoon, put them on the fire to bake the egg skin, put the meat on it, and wrap it with chopsticks!

Do you mean egg filling??? If only that were easy.

Is it an egg dumpling?

1. Knock the eggs into a bowl and beat them apart.

2. Put the wok on the fire, heat it, and coat it with a thin layer of oil (remember that there is not too much oil, as long as the egg liquid does not stick to the pan).

3. Pour in a little egg mixture, quickly pick up the wok and rotate it, so that the egg liquid evenly covers the bottom of the pot into a dough shape, and there should be no gap in the middle.

4. Wait for the egg liquid to solidify and remove the egg skin.

5. You can use the mouth of the cup or bowl to press the egg skin out of the desired size.

6. Wrap the prepared meat filling into the egg skin, seal it with egg liquid or water starch and put it in the pot to fry it Note: When pouring in the egg mixture, the pot must be hot so that the egg liquid can quickly solidify.