Cooking Steps

1. 

   Step1:Crush the hard tofu / old tofu. Sprinkle some salt and let stand for five minutes. Then put it into a clean gauze and squeeze out the extra water.

2. 

   Step2:Wash and peel the carrots and put them in the food processor together with the shredded fungus.

3. 

   Step3:Mix the starch and seasoning. Add the coriander / scallion and sesame oil into the water. Refrigerate.

4. 

   Step4:Mix the eggs, water, starch, salt and cooking wine.

5. 

   Step5:Take an iron spoon and put it on the stove to heat on a small fire

6. 

   Step6:Pour in about a tablespoon of egg. Turn the spoon while it's hot to form a layer of skin.

7. 

   Step7:Add a spoonful of tofu stuffing before the eggshell has hardened completel

8. 

   Step8:Quickly fold the egg shell in half with a spoon or chopsticks. Then heat it slightly and press the edge with chopsticks.

9. 

   Step9:Take out the dumplings after setting. Repeat and make all the dumplings.

10. 

    Step10:I chose to add egg dumplings to the cabbage stew. So here we start to make cabbage brine. First, soak the mushrooms in soft water. Keep the water for later use.

11. 

    Step11:Cut the ginger and scallion. Break the cabbage into large pieces. Separate the leaves from the vegetables. I like to break it by hand. I can also cut it with a knife.

12. 

    Step12:Heat up 2 tablespoons oil in the pan. Add ginger and scallion and stir fry. Add shredded mushrooms and dried tofu and stir fry.

13. 

    Step13:Add the cabbage and mushroom water. Stir fry for about 23 minutes, then add the vegetable leaves. Stir well.

14. 

    Step14:Pour in 1.5 cups of water, add in soy sauce and soy sauce paste to taste. Cover and simmer over medium heat for 45 minutes and 1 hour until cabbage is soft.

15. 

    Step15:You can add salt to taste. Spread the dumplings on the cabbage marinade and cook for a few minutes. Add pepper and a little sesame oil to add flavor before starting the pot.

16. 

    Step16:You can also sprinkle a few medlar ornaments.