Egg dumplings are an indispensable dish in traditional New Year's dishes. As the name suggests, egg dumplings are dumplings made of pork as the filling and wrapped in egg skin, which are golden and yellow, plump and full, not only beautiful but also delicious, which is very suitable for the festive atmosphere of the festival.
The deliciousness of egg dumplings is not only in the skin full of egg fragrance, but also in the filling. Add a little bit of lotus root to add a crisp taste, add a bit of freshness, and neutralize the oiliness of the fat......
If you like it, let's make egg dumplings together!
——Golden Egg Dumplings——
Ingredients:
Ingredients: 180 grams of minced pork, 80 grams of lotus root, 5 eggs
Excipients: 1 teaspoon cornstarch, 10 grams of minced green onion, 10 grams of minced ginger, 1 teaspoon oyster sauce, 2 teaspoons light soy sauce, a pinch of salt, a pinch of monosodium glutamate
Method:
Step 1: Prepare the ingredients
Step 2: Add minced green onion and ginger, oyster sauce, light soy sauce, monosodium glutamate, white pepper, salt and sesame oil to the meat filling and stir well.
Step 3: Peel the lotus root and finely cut it into small pieces.
Step 4: Put the cut lotus root into the meat filling and mix well into the filling for later use
Step 5: Beat all the eggs into a bowl and add 2 teaspoons of water starch. Add water starch to spread out the egg skin is not easy to break.
Step 6: Beat the egg mixture with water starch thoroughly. The egg liquid must be whipped evenly, and the egg dumplings made of uneven egg liquid will have pieces of white egg white, which will affect the appearance~~
Step 7: Heat the electric baking pan on low heat, brush a little cooking oil, or wipe the pot with kitchen paper dipped in oil, so that there is some oil in the pan to prevent the egg liquid from sticking to the pan after getting out of the pan, and then scoop a spoonful of egg liquid in the electric baking pan, and spread it out in a circle with the bottom of the spoon to form a round egg skin. It's basically the kind of teaspoon pictured, a teaspoon of egg wash spread out on an egg skin.
Step 8: When the egg liquid is slightly solidified, take an appropriate amount of meat filling and put it on the egg skin.
Step 9: Use chopsticks to pick up the egg skin and cover the meat filling to form a semi-circular dumpling shape. When the egg mixture is not completely set, use chopsticks to gently press a few times around the egg skin to let the egg skin on both sides stick together, and then turn the egg dumpling over and let it bake on the other side again.
Step 10, after proficiency, you can make a few egg dumplings at a time, fast and simple, a big plate in a while.
Step 11: Make all the egg dumplings in turn, at this time the egg dumplings are semi-finished products, which need to be steamed or cooked before they can be eaten.
Finished product! Make more at a time, store it in the refrigerator, take it as you eat, put it in the hot pot, or cook the soup is very fresh~~
Tips:
1. Don't be greedy for stuffing, the egg skin is very delicate, and it will break if you don't pay attention to it.
2. The electric baking pan is the lowest gear in the whole process, if you feel too hot, you can turn off the electric baking pan first......
3. 5 eggs are used in the recipe, and about 30 egg dumplings can be made. It's hard to say exactly how many you can make, after all, the size of the eggs is different, and the thickness of the eggs is not the same......
4. After the egg dumplings are ready, they can be steamed in a pot for 10 minutes when eating, and they can also be used to cook soup, hot pot, casserole and other dishes......