How to make steamed egg dumplings

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific method of steamed egg dumplings.

1. Clean the water chestnuts, peel them and cut them into small pieces. (I don't have water chestnuts, so I have to omit it) Crack the eggs into a bowl and beat them into egg liquid

2.1 Take a semicircular stainless steel spoon, brush a layer of oil evenly on the inner wall of the spoon, place the spoon on a low fire and bake until hot, pour in 1 tablespoon of egg liquid, rotate the spoon, and after a thin layer of egg skin is formed, remove the spoon from the heat, add the meat filling, hold one side of the egg skin with chopsticks, gently pull it over to overlap with the other side of the egg skin, tap it a few times with chopsticks until the egg skin sticks together, turn it over and fry it.

3.2 Add the chopped water chestnuts into the pork filling, then add minced ginger, minced green onion, salt, chicken essence, 1 tablespoon of soy sauce (15ml) (I added some sesame oil myself, I think it tastes better this way), mix well, and marinate for 5 minutes

4. Use the remaining soy sauce (1 tablespoon, 15ml) and sesame oil to make the seasoning

5. Steam the egg dumplings for 10 minutes and dip them in seasonings when eating.

After reading the above introduction to steamed egg dumplings, you must be eager to try it. So, take advantage of the latest and most complete memory now and go to the kitchen to learn how to make it. Of course, it is impossible for most people to succeed at once. But if you try it repeatedly, you will definitely be able to enjoy the "sweetness" of the delicacy.