
Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Eggs ( 10 ) | Lean meat ( 1 tael ) |
chopped green onion ➕ leeks ( Total 1 Two ) | Ginger powder ( 1g ) |
Panthoxylum bungeanum ( half a gram ) | Thirteen Incense ( 1g ) |
Star anise powder ( appropriate amount ) | Salt ( appropriate amount ) |
MSG ( appropriate amount ) | Oyster sauce ( appropriate amount ) | Light soy sauce (appropriate amount) | Edible cooking oil ( appropriate amount ) |
Starch (appropriate amount) |
Omelette How to make dumplings

1.Separate egg white and egg yolk, Use only egg yolks for egg dumpling wrappers, add a little ginger powder, thirteen spices, and salt, and stir evenly.Unused egg whites can be used for other purposes.

2. Mix dumpling fillings: lean meat, chopped green onion, minced chives, ginger powder, star anise powder, Sichuan pepper powder, thirteen spices, oyster sauce, light soy sauce, salt, MSG, cooking oil, egg white, appropriate amount of starch, stir evenly
3.*^_^*

4.Use this Brush a cast iron pot (available online) with oil, heat the pot through a heat conductor, pour half a spoon (a high-temperature white plastic spoon or a large ceramic spoon used for scooping rice) into each pit and mix well.of egg yolk liquid and quickly add dumpling fillings.
It’s almost time to put the four in.Quickly grab a suitable tool to pry up half of the egg cake (a special metal spatula for cakes is better, but a cooking spatula will not work).Holding a spatula and chopsticks in your right hand (a method that is more comfortable for non-left-handers), lift up half of the egg pancake and close it to the opposite side, and use the chopsticks to stuff the dumpling filling inside so that the dumpling filling will not come out.Affects the final appearance
5.has been formed.Flip and fry again to ensure even color and heating, and to strengthen the adhesion in the gaps.Remove from the pan.

6. Doesn’t it look golden and shiny and appetizing*^_^*

7. Note: I used pure raw meat stuffing to wrap it in.The stuffing may be six-mature after it comes out of the pot.Mine may not be ready to eat this time and needs to be steamed again until the inside is fully cooked.If you want to eat it right out of the pan, you can fry it on both sides over low heat.I was afraid that it would burn or be too dark, so I didn’t dare to fry it for too long.Secondly, it is used to make hot pot.It will be cooked once the pot is cooked, so you are not afraid of half-baking it.You should also be able to use cooked fillings, which may give you a different texture.
Tips
Be sure to use a heat-conducting plate, otherwise this type of pot will either have a thin skin or conduct heat too quickly, which will cause it to burn easily.Secondly, it will be heated unevenly and cook out of sync, making it inconvenient to operate.
Secondly, it is best to use such a professional pot, which is much easier to shape.Otherwise, it will test your skills and the egg cakes will not come together easily, making it difficult to shape.
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