Egg holding gold ingot
Overview
How to cook Egg holding gold ingot at home
Tags
Ingredients
Steps
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Add ginger powder, peppercorns, salt, chicken essence, cooking wine, sesame oil and a small amount of warm water to the meat filling. Stir until strong. Add corn kernels and chopped green onion and stir well.
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Put the filling in the middle of the wrapper, use chopsticks to apply some water on the top, fold it in half and press the edges tightly, then apply some more water on the left side, fold the two sides toward the middle and pinch tightly, and the Yuanbao wonton is completed.
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I always pack some extra and freeze it in the refrigerator, seal it in a plastic bag and freeze it. When I want to eat it, I take it out and fry it directly without defrosting.
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Prepare the ingredients for fried wontons. Chop a handful of black sesame seeds, green onions and wolfberries. Beat three eggs with salt. The stupid eggs I use are relatively small, and two ordinary eggs are enough.
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Grease a pan with a thin layer of oil over low heat and arrange the wontons.
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Fry for about two minutes. When the bottom is slightly browned like in the picture, you can add water.
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Add water to cover one-third of the wontons, cover the pot and fry over medium-low heat.
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After the water in the pot dries up, brush the gaps with oil and then brush a little more oil to prevent the egg liquid from sticking to the pot.
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Pour the egg liquid along the gap between the edge of the pot and the wontons. It is more convenient to use a spoon to pour it in at this step.
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Continue to fry over medium-low heat until the egg liquid is solidified, shaking the pan gently a few times in the middle.
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Sprinkle with chopped green onion, wolfberry and black sesame seeds before serving.
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A plate of beautiful little wontons is ready, doesn't it look like a gold ingot?
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It’s nutritious and quick to eat for breakfast
