Dumpling of Shao Yang egg

Dumpling of Shao Yang egg
Material: Egg, meat stuffing
Practice: Meat stuffing cannot too thin, also cannot too fat, had better use manual cut, do not use a machine.
Inside meat stuffing according to individual taste mix up, install dish of preparation. The egg is broken into pieces, must hit very brokenly, the dip that use spoon rises, topple gently, should become even clipper-built, cannot have bulgy.
The egg skin that such remove doing is even, good-looking. In drip egg skin when, had better use a bit thicker iron bowl, because iron bowl be heated is some evener. Oil should be wiped even.
When wrapping egg dumpling, best cut away of the horn side egg skin.
Wipe unripe pink.
When cutting, inclined knife is cut, beautiful.
When using deepfry, hold with the hand, lest came loose. Scamper comes outside golden OK.
Enter steam box next, evaporate is ripe, give boiler to irrigate soup, eat by heat. Delicate.
Finished product

Stuffing

Egg

Iron egg skin, the demand is weak, or, eat an egg namely, we still basically eat the meat, hahaha