【Pork Egg Dumplings】--- Different tools, same deliciousness
Overview
Remember the wood charcoal stove when you were a kid? Do you still remember the small bench when you were a child? Do you still remember the way grandma made a fire? I remember when I was a child, when the Chinese New Year came, my family would often fry egg dumplings, a charcoal stove, an iron spoon, a piece of lard, a bowl of egg liquid, and a plate of meat fillings, and then we started. Our slanderous one started to circle around the stove before the fire was even lit. Sometimes we would just take off the fried egg skins and eat them, and we would compete to see whose egg was bigger and whose was smaller. Nowadays, egg dumplings are sold in vegetable markets, but I still like to make them myself. As soon as I turn the spoon in my hand, a golden egg skin comes out. Every time I make one, I am very satisfied. While doing it, I also recalled the scenes from my childhood. Although there is no charcoal stove now, you can still do it with a gas stove. I especially like to use the prepared egg dumplings in hot pot. They feel more delicious than steaming or boiling them.
Tags
Ingredients
Steps
-
Ingredients: Pork, eggs, onions and ginger.
-
Cut the pork into cubes and then mince it into mince, put it into a larger bowl, and add the chopped green onion and ginger.
-
Add salt, pepper, light soy sauce, and sugar and stir evenly.
-
Add the water starch in batches and stir until the meat filling is thickened.
-
Crack the eggs into a bowl and add 1 tablespoon of water starch.
-
Mix well.
-
Turn on the lowest heat in the middle of the gas stove, put a spoon on the fire to heat it up, and spread a piece of fat around the spoon. (Originally I applied oil, but I think it is more even with fat. It is not only very even, but also has less oil)
-
Use a spoon to scoop up a tablespoon of egg liquid, pour it into the spoon, and turn the spoon so that the egg liquid covers the spoon and forms a round cake shape.
-
When the surface of the egg skin begins to solidify, add an appropriate amount of pork filling to one side of the egg skin. At this time, you will see that the egg skin on the edge of the spoon is a little raised. Use a small spoon to cover the egg skin. (I put a spoon in the picture)
-
Cover the egg skin and press it slightly to make it stick. If you are not familiar with it at first, after frying the egg skin, apply a layer of water starch on the edge of the egg skin, and then cover it again, so that it will stick firmly.
-
Make all the egg dumplings in sequence.
-
Plate it and serve it while eating the hot pot. (Of course, you can also eat it steamed or boiled)
