Is there any quick, good and standardized way to make egg dumplings?

The egg dumplings are spread out, fried into skins with beaten egg liquid, and then wrapped with meat stuffing, which looks like jiaozi.

There is a saying about the origin of egg dumplings: After Qin and Han Dynasties, due to the struggle for kingship, wars in the north continued, resulting in five great population migrations in the history of China. The people of the Central Plains and officials and gentry moved south, and finally settled in the border areas of Jiangxi, Fujian and Guangdong provinces, forming Hakka clans. Northerners are used to eating jiaozi, and there is no wheat in the south. Hakka people have to try their best to use other raw materials-jiaozi made of sweet potato powder and jiaozi made of egg skin.

Nowadays, egg dumplings are very popular in Jiangsu, Zhejiang, Shanghai and Anhui. Especially during the Spring Festival, there will be various dishes made of egg dumplings on New Year's Eve. Because it looks like an ingot, the meaning is particularly good. In Suzhou people's New Year's Eve dinner, the egg jiaozi (Jin Yuanbao) is very popular. Cook it in a pot with meatballs. An ingot, a reunion and a hot pot have become the most popular "family photos".

The shape of egg dumplings is similar to that of jiaozi, but the practice is quite different. The wrapping method is quite different except that the outer skin is made of different materials. Generally, people who make egg dumplings well can make perfect egg dumplings with only one pot and one spoon. But we don't always make eggs, jiaozi. How can we make delicious and standard egg dumplings? In fact, it's very simple, just a better stainless steel spoon, whole egg liquid, lard and meat stuffing. After turning on the gas, turn the stove fire to the minimum circle, heat the spoon on the fire, and brush the iron spoon with lard for lubrication. Using lard can increase the flavor of egg skin. Then scoop a spoonful of egg liquid with a porcelain spoon and pour it into an iron spoon, then lift your wrist and turn it gently, and the egg liquid will spread all over the surface of the iron spoon. The thickness is even and regular. Before the egg liquid is completely solidified, put a small mass of minced meat in the center of the egg skin, carefully stir it with the tip of chopsticks and lift it to cover the minced meat. Then press the edge of the egg dumplings with chopsticks.

Pay attention to the heat and time when making egg dumplings, but if you adjust it to the minimum number of laps of the gas stove, it depends on the timing. Be sure to apply oil evenly when applying oil. When pouring the egg liquid, let the egg liquid be covered with a spoon. If you pour too much, pour the extra egg liquid back into the bowl of egg liquid. This can control the thickness well. Don't fry the egg skin for too long. As long as the edges are cooked and the middle is almost cooked, you can put the minced meat.

Egg dumplings can be made into many dishes, such as steamed egg dumplings, steamed chicken with egg dumplings, pork belly egg dumplings, green vegetable soup, family portrait soup, Five Blessingg and so on.

The following is a New Year's dish made of egg jiaozi: Family Soup.

Ingredients required: egg dumplings, 6 pieces of vermicelli in Longkou, a handful of Pleurotus ostreatus 150g pork balls, and ginkgo 10 200g.

Tomato, ginger, onion, oil, salt and chicken essence.

Exercise:

1. Slice tomatoes and ginger, and cut onions. Soak the vermicelli in warm water until it becomes soft.

2. Put the tomatoes, ginger slices and onion slices into a hot pot and stir-fry them to give off fragrance.

3. Add appropriate amount of water to boil, and then add pork balls to boil.

4. After it boils, add Pleurotus ostreatus, ginkgo and egg dumplings and cook for about 5 minutes.

After 5.5 minutes, the soft vermicelli can be cooked and seasoned with salt and chicken essence.

Egg jiaozi, as its name implies, is a jiaozi made of eggs and various fillings in the shape of jiaozi. Because they are golden in color and shaped like gold ingots, they are also called "rich jiaozi" and "gold ingots". They eat on holidays because of limited conditions, unlike now. The key to making an egg jiaozi is the skin of the egg. The skin of an egg is thin but not broken. Take a bite. Gravy mixed with the smell of eggs filled the whole mouth. It is full of happiness. Egg jiaozi is delicious, but many people can't cook it well. Either the stuffing on the egg package will be broken or the egg skin is very thick. This is not a good skill. Today, I'd like to share with you how to make an egg jiaozi. As long as I pay attention to a few points, the egg jiaozi won't be broken.

Golden Fresh Meat Egg jiaozi

Ingredients: 3 eggs, 300g pork, horseshoe 100g, 2 tablespoons soy sauce, oyster sauce 1 tablespoon, a little salt, proper sugar, cooking wine, oil and starch.

Practice: 1. Wash and chop pork, peel and wash water chestnut, cut into small pieces and put them into minced meat.

2. Mix minced meat and water chestnut evenly, add seasonings such as soy sauce and oyster sauce, mix well, add a little water, and work hard in one direction.

3. Beat the eggs in a bowl, add a little cooking wine to break them up, and then use 1 teaspoon starch and 2 teaspoons water to make water starch. Add to the egg mixture and stir well. Adding a little water starch to the egg liquid can make the egg skin not easy to break.

Take a stainless steel spoon, put it on the fire first, and then brush it evenly. The oil here can be vegetable oil, lard or fat, as long as there is anything at home.

5, pour a spoonful of egg liquid, put it on the gas stove, low fire, gently turn the spoon, so that the egg liquid evenly covers the spoon, and the egg liquid should be turned over several times to prevent some places from being thick and some places from being thin.

6. Add the right amount of meat and wait for the egg skin to tilt slightly.

7. Pick it up with chopsticks and fold it to the other side, gently press the seal, then turn it over and fry the other side and take it out. Then oil it, and start making the next egg, jiaozi, in the same way. The meat stuffing in the middle of the egg dumplings made in this way is still raw. You can eat it in a steamer 15 minutes, or in hot pot or vermicelli soup.

Tips:

1, adding a little water starch to the liquid can make the egg skin tougher and not easy to break when frying.

2. The spoon for making egg dumplings should be kept clean. After the last one eats, there should be no residue in the spoon (it can be wiped off with kitchen paper), otherwise the egg dumplings made next will easily stick to the spoon and will not be shaped easily.

3. Oil can be vegetable oil, lard or fat.

4, do egg dumplings to master the heat, pay attention to be sure to use a small fire.

The egg dumplings made in this way are raw and can only be regarded as semi-finished egg dumplings. They can be eaten directly after being steamed in a steamer, or boiled in soup or hot pot.

Eggs jiaozi is one of my favorite foods. My parents often cooked for me when I was a child. I have done it myself. It is found that the quality of fried egg dumplings is directly related to the quality of the pot. First of all, you must choose a good pot, and the egg dumplings that are evenly fried will look good.

The steps of making egg jiaozi are as follows:

1. Chop shallots, pour them into minced meat bowl, add white pepper, cooking wine and soy sauce, stir well and marinate for 20 minutes.

2. Beat an appropriate amount of eggs into a bowl and mix well.

3. Brush the spoon with oil, heat it, pour in the egg liquid and fry it into an egg roll.

4. Add the meat and roll it into the shape of jiaozi.

5, stir-fry the pot and set the plate.

The heat must be controlled. If the fire is too big, it is easy to fry the eggs but the meat is not cooked. Be sure to fry slowly and have enough oil.

Egg jiaozi is the most common dish. It used to be cooked by every household during the Spring Festival, and it was a must-have dish for our New Year's Eve dinner. When we were young, my mother looked at us. Now we look at the children. Nothing has changed for decades.

In my opinion, egg dumplings are more of a complex, and their own tastes are not important, just suit their own tastes. Now, in addition to the Chinese New Year, I usually do whatever I want. Actually, it's quite simple to make jiaozi eggs. Let me introduce my traditional practice.

Make dumpling stuffing first. The dumpling stuffing is mainly pork, and the ingredients are water chestnut, garlic flower, monosodium glutamate, salt and so on. , then stir the eggs for later use. Finally, put the iron spoon made of pig iron on the fire to heat it (charcoal fire was used in the past, but now gas is used), prepare a piece of fat pork, rub it in the hot iron spoon (mainly to prevent the egg juice from sticking to the spoon after pouring out), pour the egg rice into the spread dumpling skin, and put the dumpling stuffing on the dumpling skin with chopsticks to make jiaozi (because it is hot, you can't pinch it with your hands).

Although this practice is slow, it does have another feeling. Eggs jiaozi made slowly one by one, and his sense of accomplishment was particularly satisfying.

Add a little cooking oil to the egg liquid of 1 eggshell and stir well.

The round spoon used to make egg skin must be very hot. Grease the spoon once. The process of wiping oil combined with the edible oil added before can further ensure that the egg skin will not stick to the spoon.

When the edge of the egg skin is solidified and the bottom is still a little wet, it is necessary to sandwich the meat and close the egg skin. Glue the folded egg skin with incomplete solidified egg liquid and seal the meat inside.

The spoon for making egg dumplings should be kept clean. The last one eats, there should be no residue in the spoon. If there is residue, you can wipe it off with kitchen paper. Otherwise, the egg dumplings made next will be easy to stick to the spoon and not easy to form, so they will fail (if there is a failed product, don't waste it, don't break it, put it in the meat stuffing and stir it evenly, and you can make the stuffing. )

I am a turtle lying on the window watching the rain. Let me answer this question.

Egg jiaozi is a jiaozi made of eggs with skins and pork stuffing. Egg jiaozi replaces the traditional dough, which is not only full of egg flavor, but also soft and tender, so it is very suitable as a staple food or hot pot. It is said that egg dumplings were invented by Hakkas, because there is little wheat in the south, so it is impossible to be jiaozi like the north. Therefore, Hakka people try to wrap jiaozi with other raw materials, such as eggs, which are called egg dumplings in jiaozi. Eggs in jiaozi are golden in color and look like gold ingots, so they are eaten more during the New Year, which means "making money into treasure".

Egg jiaozi is not only beautiful and delicious, but also not difficult to make. If you want to ask "how to make egg dumplings quickly, well and standard", you can't jump to conclusions, because everyone has their own unique skills. However, as far as Xiao Gui is concerned, it is relatively simple and quick to make egg dumplings with spoons. The egg dumplings made are all in good shape and are not fragile. So, today, Xiao Gui will share this common method with everyone. If you are interested, let's try it together.

First, the method of making egg dumplings:-Features: The eggs are attractive, the taste is not only soft and tender, but also fresh and crisp, suitable for all ages, and the method is simple and clear at a glance. 1: Making stuffing:

Step 1: Make Chili water. Prepare a handful of pepper, put it into a small bowl, pour boiling water, let it stand until the water cools, filter out pepper and impurities, and pepper water is ready.

Step 2: Ground the meat. Slice the ginger and cut the onion, then wash and cut the pork belly. Put ginger slices and onion slices into a meat grinder, add a little cooking wine, grind them into minced meat and put them in a bowl for later use.

Step 3: Marinate the meat stuffing. Add a small amount of pepper moisture to the meat stuffing twice and stir it in one direction with chopsticks. After stirring until it is thick, add soy sauce, cooked oil, salt and chopped green onion to the stuffing, and stir evenly again for later use. [Zanthoxylum bungeanum and cooked oil both contribute to the freshness and tenderness of meat stuffing, which are indispensable. ]

Step 4: Mix the meat stuffing. Peel the horseshoe, wash it, cut it into small pieces, put it in the meat stuffing, and stir well for later use. In this way, the filling part is finished.

2. Make egg liquid:

Step 1: Beat the eggs into a bowl and break them up with an egg beater.

Step 2: Pour one teaspoon of starch into another small bowl, then add two teaspoons of clear water and mix well, then add the starch water into the egg mixture and beat well with the egg beater again. In this way, the egg liquid is ready.

3. Make eggs. jiaozi:

Step 1: Turn on the fire, take a round stainless steel spoon for daily use, put the spoon on the fire, keep the fire low, heat the spoon, then add a little oil to the spoon, and turn the handle by hand to let the oil slide in the round spoon. [Note in this step: Do not add too much oil. Make sure that there is almost no excess oil after the oil has rolled in the round spoon. The reason will be explained later. ]

Step 2: Spoon a small amount of egg liquid into the soup spoon with another small spoon, and then quickly turn the spoon handle by hand to let the egg liquid slide around in the spoon. [Note in this step: Don't add too much egg liquid. Make sure that almost all the egg liquid is spread out in the round spoon after sliding around, and no extra egg liquid is stuck in the spoon. If there is, pour it back into the egg bowl. The reason will be explained later. ]

Step 3: Put some meat stuffing in the spoon with chopsticks. When the egg liquid is not completely solidified, gently lift the egg skin from the edge of the spoon with chopsticks, then slowly close it, cover it with minced meat and wrap it in jiaozi.

Step 4: Gently press the chopsticks on the sealing place of jiaozi again, and the egg liquid is just completely solidified and can be sealed. At this time, an egg jiaozi is ready.

Step 5: After making all the egg dumplings in the same way, [Note: At this time, the egg dumplings are only cooked or raw and cannot be eaten. ] Sit in the steamer, fire, pour water, spread gauze, put the egg jiaozi on the gauze, fire, steam for 8 minutes after charging, turn off the fire and stuffy for 3 minutes. At this time, the egg dumplings are steamed, and you can eat them by opening the lid and putting them on the plate.

Second, the content of making egg dumplings "Q&A" Summary: 1: What is the key to making egg dumplings?

A: To sum up, the key to making egg dumplings is: "The oil should be just right, the egg liquid should be just right, and the speed should be fast". What do you mean? After reading the above production process, I believe you still have the impression:

-The amount of oil poured into the spoon should be just right, that is, after turning the handle of the spoon to let the oil slide in the spoon for a circle, the oil has completely adhered to the inner wall of the spoon, and the bottom of the spoon should not be covered with a circle of oil. Otherwise, when the egg liquid is poured again, the oil ring at the bottom will make the egg liquid unable to flow in the spoon, and will not form a beautiful egg skin, but will look like fried eggs.

-The amount of egg liquid poured should be just right, that is to say, after pouring the finished liquid, turn the handle of the spoon to let the egg liquid slide on the inner wall of the spoon full of oil, and the egg liquid just forms a complete egg skin, and the bottom of the spoon cannot be piled with a circle of undivided egg liquid. If there is excess egg liquid, it should be quickly poured back into the egg liquid bowl, otherwise the accumulated egg liquid will be uneven in thickness and too thick at the bottom after solidification.

-Fast, that is to say, the whole process from pouring oil to wrapping jiaozi must be fast, because the egg liquid is very thin. If your hands are slow, when the egg liquid is completely solidified into an egg skin, the viscosity of the egg liquid will be less, and it will not be easy to stick to the jiaozi seal.

2. Why are egg dumplings filled with meat and water chestnut?

A: Just now, I said that the making process of egg dumplings should be fast, because the meat stuffing has good adhesion, and it is not easy to loosen when it is put into the egg skin, so it is easier to seal it with the egg skin. If you want to cook stuffing, because the stuffing is too loose, it is very likely that the egg dumplings will not be wrapped well because of poor adhesion, and haste makes waste, which will affect the appearance. Moreover, in terms of taste, the egg dumplings stuffed with meat are fresher and more refreshing than those stuffed with vegetables.

Adding water chestnut is mainly to add some different flavors to the meat stuffing, and it is particularly important to increase the taste of egg dumplings. The fragrance and crisp taste of water chestnut will greatly increase people's appetite, especially children prefer to eat water chestnut egg dumplings.

3. Tips for making egg dumplings: (1) Trilogy of Deodorizing Meat: 1. After the stuffing is twisted, add ginger slices and twist them with cooking wine. 2. After screwing, stir with pepper water twice respectively, so that the meat can fully absorb the pepper water. 3. Adding cooked oil to the meat stuffing can lock the moisture in the meat stuffing well. These three steps not only help to improve the flavor and freshness of meat stuffing, but also can dilute the fishy smell of meat stuffing.

(2) After the eggs are stirred into egg liquid, it is best to add a small amount of starch water, which can increase the viscosity of the egg liquid and make the egg skin not easy to break.

(3) When making the egg skin, be sure to wait until the spoon is hot before adding oil, so that the oil can stick to the inner wall of the spoon, so as to ensure that the egg skin will not stick to the spoon.

(4) When the edge of the egg skin has just solidified, but the egg liquid at the bottom is still liquid, you should immediately sandwich the meat, so that the incompletely solidified egg liquid can effectively wrap the meat inside and seal the mouth when you fold the egg skin.

(5) When inserting the meat stuffing, don't put the meat stuffing in the middle of the egg roll, but lean towards the edge of the eggshell, so as to ensure that when the eggshell edge is clamped with chopsticks, two semicircles just form a jiaozi, because the middle of the egg roll is just the edge of the formed egg dumpling.

(6) Don't overdo it when filling meat. Egg dumplings don't pay attention to thin skin and big stuffing like our handmade jiaozi, because when wrapping jiaozi by hand, the hand can control the feel and kneading degree according to the hardness of dough and the amount of stuffing, but the skin of egg dumplings is not malleable. If the stuffing is large, it will easily lead to the rupture and sealing of the egg skin.

Conclusion: As long as you master the skills of "the oil is just right, the egg liquid is just right and the speed is fast", making egg dumplings is still very simple. Maybe at the beginning, the first two egg dumplings will fail because they are unfamiliar with the feel and operation, but as long as you know the principle of the production process and try again, you will have your own experience and exclusive tips. Those who like to eat egg dumplings may wish to try it! I'm sure you will make beautiful and delicious egg dumplings ~

The first time I ate egg dumplings was when I was eating hot pot. I took a bite of gravy mixed with the smell of eggs, and I can't forget the taste after eating it. The meat is wrapped in golden egg skin, which just looks attractive! Today, I will teach you a simple method. A pair of chopsticks and a spoon can make delicious eggs, jiaozi. Egg dumplings are not only good hand-grabbed rice, but also can be eaten as a meal! Delicious little egg dumplings are more nutritious and delicious than jiaozi. Hurry up and learn to cook for your family ~

Egg jiaozi

Cooking is taught by teacher Kong.

material

Ingredients: 500g pork belly, 6 eggs.

Accessories: pork suet 50g salt 1 spoon onion 2 soy sauce 1 spoon ginger 2 pieces of cooking wine 1 spoon.

working methods

1. After chopping pork belly into minced meat, add 1 egg, minced onion and ginger, salt, cooking wine and soy sauce. Remember to buy pork belly for meat stuffing. Fat and thin are good, pure lean meat is too firewood, and stuffing is not delicious. )

Chopsticks will become sticky when stirred in one direction. At this time, add a small amount of water, continue to stir, and then add a small amount of water until the meat is not too sticky and the chopsticks will quickly fall to one side when they are straight in the meat. (But don't let the meat leave the water, that is to say, the water put in should be absorbed by the meat, and the water should be added in small amounts several times, and each time it is added, it should be stirred until the water is absorbed, and then added. This step is very important, otherwise the meat will be very firewood. )

3. Beat the eggs into a large bowl, add a little salt, break them up with chopsticks and mix well. Heat the spoon, turn it around with a piece of pig fat, and brush it hard to get lard on the spoon.

4. Pour an appropriate amount of egg liquid and gently rotate.

5. Let the egg liquid spread evenly on the spoon.

6. Pour the extra egg liquid in the spoon into the egg liquid bowl.

7. After the egg skin is shaped, scoop a spoonful of meat and fill it in. The amount of stuffing in egg dumplings depends on the size of the egg skin, not too full. )

8. When the egg skin is solidified and slightly tilted around, you can pick up one side with chopsticks and fold it to the other side. The whole process is done with a small fire. After the spoon is fully heated, it will be easier to lift the egg skin. )

9. Seal several times and make other egg dumplings in turn. Five eggs can make about 35 eggs, jiaozi. )

10. Steam the egg dumplings in a steamer for 25-30 minutes. Egg dumplings can also be used to rinse hot pot, cook casserole, cook vermicelli and cook noodles, and mix them as you want.

1, there are many ways to eat egg dumplings. After they are cooked, they can be refrigerated or frozen in the refrigerator and eaten within three to five days. Can be used to make soup, hot pot, steamed food is a good choice, when steaming food, you can add a soup to pour, very delicious.

2, remember not to put too much salt in the meat stuffing, not too salty. Because egg dumplings need post-processing to serve, they are too salty, and post-processing will become more salty.

Share with you the practice of an egg jiaozi. In many places, egg jiaozi is an indispensable delicacy in the Spring Festival. Although there are many quick-frozen dumplings sold outside, they are far from home-made.

Egg jiaozi, as its name implies, is a jiaozi made of eggs. Because of its golden color, it looks like a gold ingot, so it is also called rich jiaozi and gold ingot. Very suitable for Chinese New Year. You can also make more and freeze them in the refrigerator, take them out when you eat, and make hot pot, braise in soy sauce, sweet and sour, casserole, all of which are delicious.

material

Five eggs

A spoonful of starch

200g pork stuffing

carrot

(soy sauce, soy sauce, oyster sauce, sesame oil,

Salt, chicken powder, spiced powder, a little sugar, pepper)

Chopped green onion and Jiang Mo are suitable.

Proper amount of vegetable oil

step

Preparation of stuffing for egg dumplings: Add vegetable oil, soy sauce, soy sauce, oyster sauce, sesame oil, salt, chicken powder, a little sugar, pepper and chopped green onion to 200g pork stuffing, and Jiang Mo keeps stirring in one direction with chopsticks to make the meat stronger!

Add chopped carrots.

Stir again to make the meat firm. Be sure to stir here for a while to make the meat firm.

Prepare the egg skin of egg dumplings: add a spoonful of starch and a little water and stir well to make water starch for later use.

Beat five eggs in a bowl, add the prepared water starch and stir well (water starch is added to the eggs to increase the toughness of the egg skin, so that the egg skin is not easy to break. If you have duck eggs at home, you can also use duck eggs.

Sieve the stirred egg liquid twice, and the egg skin spread out by the sieved egg paste will be more delicate.

Brush a little oil in the pot and simmer all the time. When the pan is warm, add a spoonful of egg liquid and spread it flat with a spoon, not too thick.

Before the egg liquid solidifies, put the stirred pork stuffing on one side of the egg skin.

Turn the other side of the egg skin over with a spoon, wrap it with meat, and press the edge with a spoon.

Is it easy to make such an egg jiaozi?

Tips:

1. Adding some water starch to the egg liquid can make the egg skin more tough and not easy to break. If there are duck eggs at home, adding two duck eggs can also increase the toughness of the egg skin.

2. You can change the stuffing of egg dumplings into your favorite.

When frying eggs, be sure to wait until the pot is hot, then pour the egg liquid into the pot and spread it out with a spoon. If the pan is cold, the egg liquid cannot be spread out with a spoon. Will cause inconsistent thickness. At the same time, always keep the fire small.

4. Don't put too much stuffing and leave a gap at the edge, so it can be sealed.

5. When wrapping the skin of egg dumplings, the action must be light. When taking out the egg dumplings, use a shovel instead of chopsticks to prevent them from pricking.

6. The egg dumplings made in this way are raw and can't be eaten. It can be steamed, stewed, sweet and sour, hot pot and casserole! In short, eat it when it is cooked! ! !

7. jiaozi should be patient when cooking eggs. Don't worry, take your time. Make a few, and it will be easy! It will get better and better. Come on!

Try it if you like! Thank you for watching!

Hello, everyone, I'm a gourmet workshop. Making egg dumplings is fast, good and standard-a pair of chopsticks and a spoonful can do it. This is the unique secret of gourmet parents. It's hard to make egg dumplings in Huang Cancan at one go ~ It's hard to make egg dumplings in a pot, but with the help of a big spoon at home, you can make a big plate at once, which is not as difficult as others say!

Egg dumplings can be eaten alone, but they are often served as side dishes, steamed, boiled, roasted and scalded, which are simple and convenient and suitable for people of all ages in Xian Yi. Boil mushrooms in broth, add eggs and jiaozi, finally add scalded vegetables, add some salt and stew for a while, and you can eat ~

Here, Gourmet Jun also summed up three points: the ratio of eggs to water starch is: 2 eggs 1 spoon water starch; Adding a little oil to the egg liquid can prevent the egg skin from sticking to the spoon; Eggs and dumplings are boiled too much, so they can be frozen in a fresh-keeping box and steamed or boiled when eating, which is very convenient.

Composition:

8 eggs/pork150g/minced onion and ginger.

Salt/soy sauce/cooking wine/sesame oil

A moderate amount of starch/broth/mushrooms/vegetables

Exercise:

1. Chop pork, add minced onion and ginger, season with salt, cooking wine, soy sauce and sesame oil, and stir well.

2. Add a proper amount of water to the starch and stir well. Beat the eggs into a bowl, add some salt and oil, and add water to the starch and mix well.

3. Turn on a small fire, put a spoonful of lard on it, and scoop a spoonful of egg liquid to form a round egg skin.

4. After molding, add a spoonful of meat. After the edge of the egg skin is slightly tilted, use chopsticks to pick up the egg skin and cover it on the meat stuffing to form a jiaozi shape.

5. Turn over and bake again, and bake all the eggs and dumplings in turn.

Make hot pot egg dumplings with a small spoon, one per minute.

I have written about egg dumplings made with rice spoons before. Traditionally, I just lit the spoon. Someone asked if the spoon would burn out. Will direct gas heating fire be toxic? I don't know how to answer. Others say that the egg liquid is not solidified, how to cook the meat? That's right. Low temperature and quick take-out ensure that you can make a complete jiaozi shape without burning its golden color. So, it's really unfamiliar. Egg dumplings are only semi-finished products, just a dumpling skin with egg liquid. Later, we had to continue cooking through eating, soup, hot pot and so on. It has the fragrance of eggs and meat, which is very unique.

Egg jiaozi

Materials: 3 eggs; Meat stuffing 190g, salt 2g, onion 10g, ginger 7g, oyster sauce 10g.

Practice: Add seasoning to the meat stuffing and stir well. Stir in one direction with chopsticks until the brush is finished.

Knock the eggs into a bowl and break them up. The more they break up, the easier it is to spread the omelet skin. Otherwise, it is not easy to scoop out pieces of egg white or yolk with a spoon, which is ridiculous.

Brush a thin layer of oil with a heat-resistant silicone brush in an electric baking pan, and then put the brush aside. If there is egg dripping or something in the process of making egg dumplings, use this brush to sweep out the dried dregs, that is, brush some oil. In fact, the current electric baking pans are non-stick, and it is enough to brush the oil once. Don't brush too much oil, it will slip, and the egg liquid will not stick and solidify easily.

Turn the electric baking pan to low temperature, then scoop a spoonful of egg liquid with a spoon, pour it into the electric baking pan, and spread it into an omelet crust with the flat bottom of the spoon. Egg cakes can be made thicker and cooked slowly.

Then quickly put in a small meat ball, not too much, not easy to wrap.

Poke the edge of the omelet crust with chopsticks. If you can poke it, it means that the bottom has solidified. You can quickly pick up one side and fold it to the other side to completely cover the filling. Before the top is completely solidified, it will stick into a jiaozi shape. Press the edge, feel it closed and you can take it out.

You can skillfully cook three or five pieces, and you can spread several pieces of fried egg skins at a time. The key is to master the temperature. As long as the temperature is not too high, the egg liquid will not be cooked instantly, so you can leave time for filling and then synthesize the jiaozi shape, which depends on the temperature performance of your electric baking pan. I cook by myself and always operate at low temperature.

Tips:

When it is all done, it can be steamed for 10 minutes until the stuffing is cooked, and it can also be used in stir-fried dishes, hot pots, casseroles and stews. Put it in a few minutes in advance and cook it until it is cooked. If you can't finish the dumplings at once, pack the rest and freeze them.